Nutrition

Benefits of chocolate

Published

8 months ago

February 14, 2026

Chocolate is made from tropical Theobroma cacao tree seeds. It has since become a popular food product that millions enjoy every day. It has a unique, rich, and sweet taste.

-Cholesterol
A researcher revealed that chocolate consumption help to reduce low density lipoprotein.

Regular consumption of chocolate bars with low-fat diet supports cardiovascular health by lowering cholesterol and improves blood pressure.

Keeps brain healthy
Researchers have suggested that drinking two cups of hot chocolate a day could keep the brain healthy and reduce memory decline in older people.

The researchers found that hot chocolate helped improve blood flow to parts of the brain where it was needed.

Heart disease
Consuming chocolate could help lower the risk of developing heart disease and also lower risk of cardiometabolic disorders.

-Stroke
Canadian scientists, in a study involving 44,489 individuals, found that people who ate one chocolate were 22 per cent less likely to experience a stroke than those who did not.

Also, those who had about two ounces of chocolate a week were 46 per cent less likely to die from a stroke.

-Fetal growth and development
Eating chocolate every day during pregnancy might benefit fetal growth and development, according to a study presented at the 2016 Pregnancy Meeting of the Society for Maternal-Fetal Medicine in Atlanta, GA.

The flavonoids in dark chocolate can stimulate the endothelium (lining of arteries) to produce nitric oxide (NO).

One of the functions of nitric oxide is to send signals to the arteries to relax, which lowers the resistance to blood flow and therefore reduces blood pressure.

Dark chocolate may also improve the function of your brain.

Studies show that eating high flavanol cocoa could help improve blood flow to the brain in young adults.

Cocoa flavonoids may also help maintain brain health and the ability to think in older adults with mild cognitive impairment and reduce the chance of progressing to dementia. But more research is needed.

-medicalnewstoday.com

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Nutrition

Wheat ‘angwa mo’ recipe

Published

1 day ago

October 17, 2026

WeeklySpectator

Ingredients

-Oil

-1 large onion

-2 cups of rice

-Salt

-2 cups of wheat

Preparation

-In a medium saucepan, heat oil over medium-low heat

-Add the onion and cook, stirring frequently, until soft and turns golden brown

-Wash rice and wheat and put into pan. Sauté for two to three minutes, until toasty and fragrant

-Add water and salt and allow to boil.

– Reduce heat to low and allow to simmer for 10 to 15 minutes until rice is tender and the water is absorbed.

-Taste the rice/wheat; if it is still a bit firm, add a few more tablespoons of water and cook a few more minutes.

-When the rice/wheat is ready, take it off the fire and serve hot

Benefits of wheat

–Improves digestion: High levels of insoluble fibre- wheat promotes regular bowel movements, prevent constipation, and support a healthy gut microbiome.

-Supports heart health: Whole-grain wheat helps lower LDL (bad) cholesterol, reduces blood pressure, and decreases the risk of stroke and heart disease.

-Aids weight management: Complex carbohydrates and dense fibre slow digestion, increase feelings of fullness, and help prevent sharp blood sugar spikes.

-Lowers type 2 diabetes risk: Steady glucose release and minerals like magnesium improve insulin sensitivity.

– Provides essential vitamins and minerals: Wheat supplies B vitamins, iron, magnesium, phosphorus, zinc, and selenium, which help build bones and boost immune function.

–Delivers Antioxidants: Compounds like phenolic acids, ferulic acid, and lutein protect cells from oxidative stress and support eye health.

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