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One of the biggest stories in the chocolate world over the past few years has been that chocolate -- if not quite a health food -- does, in fact, deliver some significant health benefits. For many this sounds too good to be true and others have taken to the news with whole-hearted abandon (as if they needed another reason or excuse to eat chocolate).

The top line is that chocolate (or more specifically cacao) is a powerhouse of nutritional benefits that can -- and probably should -- be enjoyed as a part of a healthy lifestyle. The challenge is to know what
-- and how much -- to eat.

The seeds of the cacao tree are one of Nature's wonders. Cacao seeds contain one of the highest concentrations and one of the widest varieties of antioxidant compounds in the plant kingdom. It is this double-whammy of quantity and variety that contributes to chocolate's potential health benefits.

Cacao can have a positive affect on most aspects of your life, from your cardiovascular system to your mood. Cacao can improve blood flow and insulin metabolism, making it potentially useful in ameliorating the effects of diabetes (ask your doctor, first). Cacao also acts as a powerful anti-inflammatory, aiding in recovery from stress and exercise.

However, and this is a big however, every processing step in the journey to get from cacao seed to finished chocolate reduces the antioxidant compounds that remain. In general, everything that is done to improve the flavor of a finished chocolate reduces the levels of antioxidants.

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