Chocolate manufacturers have invested millions in advertising that dark chocolate is good for you for quite a while now. However a UK medical journal now claims that many manufacturers are removing the flavanols, which is the healthy element.

The flavanols help neutralise free radicals that could damage the body’s cells by producing oxidative stress. Oxidative stress is the cause of chronic diseases such as cancer, cardiovascular disease, arthritis, and diabetes.

Manufactures have in the past removed flavanols because they create the bitter taste.

Sandra Capra from the University of Newcastle, has come to the defence of dark chocolate stating that the health properties of dark chocolate are real and should not be dismissed so lightly.”The evidence is there, that dark chocolate is a good alternative to milk chocolate and is a source of some key anti-oxidants,” she said. “Anyone already on a healthy and balanced diet should be able to indulge occasionally in one or two squares of dark chocolate and benefit from a few health benefits as well.”

Bridget Aisbett, spokesperson from the British Nutrition Foundation agreed that the information on chocolate bars does not say how healthy the chocolate actually is. She also said that chocolate should not be regarded as health food, but rather as an occasional treat, as chocolate does contain alot of fat.