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Why Chocolate Is Good for Us

This column appears in the April 27, 2014, issue of The New York Times Magazine. In recent years, large-scale epidemiological studies have found that people whose diets include dark chocolate have a lower risk of heart disease than those whose diets do not.

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Dr. Sears Comments:

Dr. Barry Sears

It’s a little more complicated than simply chocolate. It is the cocoa polyphenols most which are destroyed in making chocolate.

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