Yes, way. Or at least that's what the recent studies show. Research on the indigenous people of Panama, the Kuna, shows that drinking cocoa might just be good for you.

The Kuna people drink around 40 cups of cocoa per week as their local tipple or alcoholic beverage. According to study by Dr. Norman Hollenberg of Harvard Medical School, less than 10% of the Kuna population have strokes, heart disease, cancer, and diabetes. They also have longer life expectancies than other indigenous people in Panama and they do not succumb to dementia, though experts argue that genes and other factors should also be taken into account.

Dr. Hollenberg said that his interest was piqued when he learned that the Kuna people do not develop high blood pressure. He studied whether the Kuna's immunity was due to great genetics or an environmental factor. He found that it was indeed environmental since the Kuna people who migrated to the urban mainland got hypertension with age and ultimately had (read: died from) ischemic heart disease, stroke, diabetes mellitus and cancer.

Cocoa contains a flavonoid (plant metabolites that have antioxidant properties) called Epicatechin. It is found in tea, wine, chocolate, and some fruits and veggies. Epicatechin is believed to get nitric oxide levels up which relaxes blood vessels thus improve blood flow. The bad thing is, it also gives food a bitter taste and are thus stricken off commercial cocoas.

Dr. Hollenberg is continuing his research with the good effects of epicatechin and receives financial backing from a big chocolate company, M&M/Mars Company. Some experts are still torn. Ellen Mason from the British Heart Foundation had this to say: This is an interesting observation of a unique culture. We do not advise that people in the UK take up drinking cocoa in high quantities in order to protect their hearts.

Fair enough. It wouldn't hurt to try it, but then rock solid evidence is yet to be found.