Health – Hunting for Easter moderation

As Easter approaches, it feels like our willpower is put to the ultimate test. 

With chocolate bunnies and chocolate eggs on display in every supermarket and shop, resisting temptation feels like an uphill battle.

Many people have a love affair with this delicious substance, and all the fond memories that Easter evokes. For some of us, it’s more of a love-hate relationship. We love the taste in our mouths but struggle with moderation, and therefore, we’re not so fond of the after-effects. 

As we are so often told, it all comes down to moderation. 

If you love chocolate and can enjoy moderate portions, you’ll be pleased to know it comes with several health benefits.

Chocolate’s mood-boosting properties are backed by science. It contains serotonin, a neurotransmitter known to elevate mood and trigger feelings of happiness. It’s no wonder we seek out this treat for a quick mood boost during the day. 

It is also high in antioxidants. Dark chocolate is rich in flavonoids, which can help to reduce inflammation and prevent oxidative stress.

Chocolate is rich in the minerals potassium, phosphorous, zinc, selenium and magnesium.

Let’s not forget the strong emotional connection that brings joy – the Easter egg hunts of childhood and family celebrations. 

But the benefits can quickly be outweighed if you struggle to keep your chocolate intake in moderation.

The World Health Organisation recommends no more than 60g (12 teaspoons) of sugar per day. A typical hollow Easter egg with chocolate buttons has 14 teaspoons of sugar, so you can see why it’s easy for a few Easter indulgences to blow out the daily limit.

Chocolate is high in fat and sugar, which is a powerful combination for weight gain. The sugar increases your blood sugar levels, encouraging fat storage. If you are not burning a lot of energy, the extra calories from fat give your body energy to store.  

The high sugar content of chocolate can cause tooth decay and the caffeine can impact your sleep quality.

Luckily, there are alternatives available. I encourage my clients to eat dark chocolate (higher than 78 percent cocoa works well) as it is much lower in sugar and carboyhdrates. There’s also sugar-free chocolate, which allows you to enjoy a treat without spiking your blood sugar levels.