A new study indicates that chocolate can be contaminated with
extremely high quantities of lead.
The problem with lead in chocolate has been known before now; it
had been assumed that cocoa plants were tainted by leaded
gasoline. However, a team of researchers has found that lead
levels in processed chocolate are 60 times higher than could be
accounted for by this.
It is currently unknown whether the additional contamination is
coming from the shipping or the manufacturing process.
Elevated blood lead levels in children can produce learning
disabilities, including damage to a child's ability to think,
plan, organize and memorize.
Environmental Health Perspectives October 2005, Volume
113(10)Chicago Tribune October 30, 2005 Registration Required
Dr. Mercola's Comment:I hope you loaded up with natural whole
food treats for all the treat-or-treaters who came to knock on
your door on Halloween, and left those Hefty bags of candy bars,
full of processed chocolate, at the grocery store.
If you've been skeptical at all of my warnings about chocolate,
this new study provides compelling evidence of why it would
serve you well to avoid most processed varieties.
Unprocessed chocolate does provide some health benefits from
its flavonols, which have antioxidant properties. But it's
important to keep in mind that you can derive a majority of
these benefits by consuming fruits like blueberries, apples and
grapes, and most all vegetables, including broccoli, greens and
onions. This is obviously a method I would prefer most people
utilize.
But if you like chocolate and want to eat it safely, consider
these common sense tips:Restrict your intake to
dark, organic chocolate, which contains the most flavonols and
avoids the dangerous processing procedures. Consume
chocolate in moderation. Hold off on the chocolate if
you are struggling with serious disease -- remember that
chocolate contains lots of sugar, which depresses your immune
system.
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