Posted on 10/18/2025 7:39:46 PM PDT by SeekAndFind
Your daily hot cocoa might do more than warm you up—it could also prevent heart disease and the inflammation that drives it, according to a recent study.
As we get older, our bodies become more inflamed, increasing our risks of developing chronic disease and dying.
A large-scale study tracked people who took daily cocoa supplements for two years and found that body-wide inflammation stayed steady instead of rising—with the strongest effects in those who had higher inflammation at baseline.
In the Cocoa Supplement and Multivitamin Outcomes Study (COSMOS) trial, daily cocoa extract supplements were linked to a 27 percent lower risk of death from cardiovascular disease.
Taking cocoa extract supplementation lowered C-reactive protein, a key marker of body-wide inflammation, by 70 percent after two years.
That drop corresponds to an estimated 7 percent to 23 percent lower risk of cardiovascular events, shifting participants from the “average-risk” range into the low-risk range for heart disease, while the placebo group remained in the average-risk category.
The study focused on C-reactive protein, or CRP, which typically rises about 5 percent annually with age and is widely used as a marker of body-wide inflammation. This process, dubbed “inflammaging” by researchers, fuels chronic diseases, frailty, disability, and premature death.
While the placebo group’s CRP levels rose by about 5 percent per year, the cocoa group’s dipped by about 3 percent—a change that wasn’t significant on its own. However, when the two groups were compared across two years, cocoa significantly prevented the usual age-related inflammaging, keeping inflammation steady. These results came from a standardized 500 milligram cocoa flavanol supplement (including 80 milligrams epicatechin).
The findings suggest that cocoa may help protect the heart by lowering inflammation, a key driver of cardiovascular disease, Howard Sesso, associate professor of medicine at Brigham and Women’s Hospital and lead author of the study, told The Epoch Times.
The cocoa group also showed a small but significant rise in IFN-γ. This messenger has potential antiviral effects, which may indicate protective effects, though its effect on health is still unclear and requires more study.
These results come from the COSMOS-Blood substudy, which followed nearly 600 generally healthy older adults (average age 70) with no history of cardiovascular disease or cancer through repeated blood tests over two years.
Cocoa extract appears to blunt inflammaging by lowering CRP.
Cocoa is naturally rich in flavanols, which counter inflammation at the molecular level. They turn down a key switch that tells cells to make pro-inflammatory molecules such as CRP. They also boost nitric oxide production, which relaxes blood vessels, lowers oxidative stress, and helps calm inflammation in the vessel walls.
In the heart, flavanols help lower blood pressure, keep blood flowing smoothly, and lower the risk of stroke and atherosclerosis by keeping blood vessels flexible and platelets less “sticky.”
A review of clinical trials found that cocoa or dark chocolate can boost nitric oxide levels and lower oxidative stress. The effects were strongest with higher flavanol doses, more than 450 milligrams per day.
“The amount of cocoa flavanols present in food forms, like dark chocolate, can vary significantly and may not always contain the amount shown to provide anti-inflammatory benefits in the research,” Mitri told The Epoch Times.
“Cocoa powder may be a better option,” Sesso added. “But this does not mean we should all turn to supplements. Instead, it is important to focus on flavanol-rich foods that include cocoa, berries, tea, grapes, and other plant-based foods.”
Experts say natural is better. “The real benefits come from cocoa, so the darker the chocolate, the better. Aim for 70 percent cocoa or higher,” Kara Siedman, a nutritionist and director of partnerships with resbiotic Nutrition, told The Epoch Times.
Siedman noted that chocolate is calorie-dense and easy to overdo. She recommended just a square or two after dinner, savored slowly, or using unsweetened cocoa powder in smoothies, oatmeal, or yogurt to get flavanols without added sugar and fat.
The most effective approach combines cocoa with other proven strategies such as regular exercise and healthy eating patterns, such as utilizing the Mediterranean diet and omega-3s. “What matters most is consistency—the foods and habits you follow most of the time,” Siedman said.
This is the second time I-ve seen cocoa extolled with no mention of the more flavenal rich cacao
“Make Cocoa Work for You”
Well... if you insist... okay!
Exactly. I take a morning “potion” of 3.2g cacoa powder, 3g matcha, 2g beetroot powder, .5g each ginger and turmeric, .3g NAC, and .5g acteyl l-carnatine. I used to take 2g turmeric, but it caused nosebleeds. I also usually enjoy 12-25g 85% dark chocolate.
This study is brought to you by the organization of chocolate producers.
Ping
A Third of Chocolate Products Are High in Heavy Metals, CR's Tests Find
**On another thread it was pointed out that a particular article I quoted asserted high levels of heavy metal in Salt without using any particular government guidelines as a standard, which was a fair criticism. CR gives their criteria:
"CR’s scientists measured heavy metal content against California’s standard levels because there are no federal limits for the amount of lead and cadmium most foods can contain, and they believe that California’s standard levels are the most protective available. However, our tests are not assessments of whether a product exceeds California’s or any other legal standard—they are meant to indicate which products had comparatively higher levels of heavy metals."
See the affected products at the link. (Chocolate chips do not seem to have as much of a problem!)
As Axenolith pointed out, most foods do have some level of heavy metals, the question is the level one that your body can handle. Your decision.
I’ve heard that hot cocoa is one of the worst things you can drink if you want to avoid kidney stones.
Cacao powder is high in the heavy metals cadmium and lead. Cadmium is naturally occuring as the plants have an affinity for it. Leas contamination occurs during processing. The darker the choc the more potential cadmium and lead exposure. The big choc companies don’t want you knowing this of course. Cadmium is real bad for anyone with underlying kidney issues
I do a tablespoon of Hersheys Cacao powder with one square of 86% dark chocolate in a mug of coffee. Cocoa has Theobromine which helps relax the arteries and lowers blood pressure.
Also, if your CRP level is high,(over 5), try CBD. It lowered my CRP 11 points in two weeks when medicine didn’t do squat.
I think they mean cacao.
Bump
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Dark chocolate is my catnip. And it’s a vegetable!
Is Cacao the same thing? I see loads of Cacao suppliments
Hersheys Coco Powder is 100% Cacao unsweetened. Cacao is the best. Do not use alkalized chocolate unless you’re baking. That’s callled Dutch Chocolate and it’s been cooked longer to help tame the bitterness but it looses flavanols in the process. Lots of Cacao powders on Amazon but I just use Hersheys.
Thanks for The info. Ill check out hersheys. I dont like dark chocolates, so id have to take as capsules, but i can get capsules for filling pretty cheap.y
This is true.
Oh swell. Im a stoner- nearly 60 stones a year a few years ago. Its calmed way down with meds and salt avoidance- dang, i guess cocao is out
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