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				IS CHOCOLATE GOOD FOR US?
			Most of the bad effects of eating chocolate are either overstated or entirely false, according to Melanie Cooper, a Clemson University chemistry professor. "Many of the long-held beliefs about chocolate are being disproven, and it is even becoming apparent that chocolate may hold some health benefits if eaten in moderation," said Cooper, herself an admitted chocoholic. "Dark chocolate is particularly good for you," added the organic chemist. "It has less fat and sugar but more of the beneficial compounds -- so you can feel even more virtuous when eating it." Recent findings include the following: Eating chocolate does not produce any significant changes in acne conditions, according to studies by the Pennsylvania School of Medicine and another by the U.S. Naval Academy. These results are further backed by research showing that acne is not primarily linked to diet, according to The Exploratorium, a San Francisco-based science museum. Some chocolate components may actually help protect teeth. Studies indicate that the cocoa butter in the chocolate coats the teeth and may help protect them by preventing plaque from forming. Sugar in chocolate, of course, may contribute to cavities, but no more than the sugar in any other food. Too much of a good thing is still too much. The cocoa butter in chocolate does contain more saturated fat than any animal fat, which can increase blood cholesterol levels, which can in turn contribute to heart disease. But research at the University of California-Davis has found that chocolate carries high levels of chemicals known as phenolics or antioxidants, some of which may help lower the risk of heart disease. These compounds are also present in red wine and seem to be responsible for some of its health benefits. Phenolics may prevent fat-like substances in the bloodstream from oxidizing and clogging the arteries, according to The Exploratorium. Although the cacao tree was exclusively cultivated in the Americas for thousands of years, it wasn't until relatively recent times that engineering and science have transformed its fruit into chocolate as it's known today. According to the American Institute of Chemical Engineers, the Europeans first discovered chocolate upon Columbus' return from his fourth voyage to the Americas. In the next hundred years, Spanish royalty consumed the prized cacao as a beverage and kept its existence secret until 1606. Chocolate remained a luxury for Europe's wealthy until the 19th century. When C.J. van Houton invented a cocoa press in Holland, chocolate began to take its present shape. In 1876, the Swiss perfected a process that mixed milk with chocolate liquor, creating the European milk chocolate industry. In the nearly 120 years since, engineers and scientists have continued to refine chocolate production.

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