You see, the flavanols present in chocolate are indeed, to put it in scientific terms, "the shit." In one study, older volunteers who drank a concentrated flavanol beverage for three months before taking a memory test performed as well as those half their age. Subsequent scans revealed increased blood flow to certain areas of the brain, including a region implicated in the development of CRS disease in the elderly. But here's the catch: Most commercial chocolates are shitty sources of flavanol, because the processes that make chocolate delicious also spell genocide for the beneficial compounds therein. So to get a good flavanol buzz going, you'd need to snarf down at least seven chocolate bars every single day -- which, admittedly, is not that big of a stretch from the average American diet.
We call that "brunch" around here.
But why can't science simply make a bar packed with flavanols, much as a Snickers is packed with peanuts? Well, they could -- and it would taste downright awful, because flavanols are bitter as hell. Previous testing has revealed that any attempt to make chocolate healthy also makes it butt nasty. And if we wanted to choke down something that tastes bad just because it's good for us, we'd skip the candy isle and go pick up some ... what are those things called again? Oh yeah: vegetables.
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"This whole aisle is like something out of Avatar."