Cocoa is a popular food ingredient most commonly used to make chocolate. Chocolate is viewed as indulgence food that contains high amounts of fat and sugar, and is likely to adversely affect your health. In short, it tastes too good to be good for you. If you look at the nutrition label on cocoa, however, it looks like a health food. My talk will give a brief overview of how cocoa and chocolate are made, some highlights from the available human data on chocolate and chronic disease risk, and a short synopsis of research activities on cocoa in the Lambert Lab.
