Chocolate has enjoyed a long and colorful history, from its early use in Latin America by indigenous peoples to its discovery by Columbus, and then its introduction to Europe and finally, its far-reaching status as a Valentine’s Day symbol. In light of recent discoveries, however, modern-day consumers may find chocolate taking up residence in their family medicine chests.

According to Rose Stanfill of Hillcrest, who is an herbologist, licensed acupuncturist and practitioner with The Cadent Cross Institute in Mission Valley (a school of metaphysics and alternative health), chocolate’s proven health benefits are matching, if not exceeding, those obtained from consuming green tea and red wine.

In her upcoming 90-minute lecture, “The History and Health Benefits of Chocolate”, Stanfill will present lip-smacking data culled from recent scientific studies as to why dark chocolate is good for the body. The lecture is scheduled for Feb. 11 at 1:15 p.m. at OASIS, located at 1702 Camino del Rio North in Robinsons-May.

“It is the discovery of high polyphenol content in cocoa solids that has earned dark chocolate so much positive press lately,” says Stanfill. “Dark chocolate contains a significantly greater percentage of cocoa solids. Milk chocolate, on the other hand, gives you too much sugar and too little cocoa.”

Polyphenols have been shown to benefit the cardiovascular and immune systems and are touted for their anti-inflammatory properties. A one-and-a-half ounce bar of dark chocolate with 70 percent cocoa solids contains about 300 milligrams of polyphenols, which is four times greater than what you get in a cup of green tea.

Based on numerous studies that Stanfill researched, she found that two ounces of dark chocolate are recommended per day for adults. “For kids, it’s a little bit less.“

Stanfill also cites the high levels of magnesium found in dark chocolate. “Most people by and large are deficient of magnesium in their diets – and dark chocolate helps fills that void. Magnesium works like a muscle relaxant and helps prevent aches and pains as well as PMS for women who are chronically deficient in it. And compared to magnesium supplements, the body absorbs it more efficiently when it’s ingested in a food source.”

A two-ounce serving of dark chocolate provides about 115 milligrams of magnesium, although Stanfill says the recommended daily dose ranges from 300 to 1,000 milligrams a day, depending on the individual’s overall health and dietary habits.

“Another very interesting point about dark chocolate is that many centurions who have been the subjects of longevity studies are shown to be regular consumers of it.” Stanfill attributes the data also to the fact that dark chocolate is rich in antioxidants, pointing out that “dark chocolate is twice as potent in antioxidants than red wine, and three times more potent than green tea.”

More commonly recognized is that chocolate acts as a mood elevator. “It contains phenylethylamine, known otherwise as the ‘happy chemical,’ which is found naturally in the brain in very small amounts. The chemical is needed to stimulate dopamine release, which in turn creates euphoria and comes into play during orgasms.”

Stanfill admits to eating chocolate almost every day. “I started embracing it at a very young age long before the health benefits were known.”

Her favorite brands include Dagoba, which she buys at Whole Foods, and Green & Black, found at Henry’s. The latter, she says, contains a whopping 70 percent cocoa solids.

Despite its health benefits, Stanfill warns, “You shouldn’t be eating chocolate for breakfast, lunch and dinner, given its high calorie content. But it’s OK to eat it daily in small amounts. The beauty of dark chocolate is that it’s such a rich food, and most people don’t necessarily want to pig out on it all day.”

For more information about Stanfill’s lecture, which will include chocolate samplings, call The Cadent Cross at (619) 299-4633 or OASIS at (619) 574-0674.