Kathleen Turner is a freelance writer, focusing, mostly seriously, on science and environment, with time outs for wine, sailing and social events. Her experience in journalism, dovetailed  with advertising, smoothes the rough edges. Her background includes university training in both art and science, giving her a unique perspective and an ability to see both sides of most issues. She currently lives in the Wood River Valley of Idaho, but has recently worked on assignments targeting Colorado, California and the Caribbean. One Good Turn is her commentary on news and trends discovered on her daily walkabout through the media.

mmmmm ....  C7H8N4O2.. Dark, delicious, sinfully indulgent treat ... oh so yummy and satisfying ...  What? There are people who don't like it? No problem. More for me.

It's theobromine, also known as xantheose, a member of the methylxanthine family of chemicals. Still no light bulb? Think chocolate. Similar to caffeine, but not identical, the two chemicals in some of America's favorite imports, coffee and chocolate, differ by just one detail: a methyl group.

With almost identical chemical structures, caffeine has one more methyl group than chocolate. Methyl groups, three hydrogen atoms attached to a carbon atom, while not reactive, increase the bioactivity of a molecule, increasing the effects on living, breathing beings. That's why caffeine has a stronger, quicker, jump start than chocolate. It's why Chris Koch gets up every morning screaming "Coffee!" as opposed to "Chocolate!". Caffeine = go juice. Chocolate = smile factor.

Everyone's likely read some recent article citing the health benefits of chocolate, but really folks, it's quite simple. It's the cocoa, not the sugar, the milk, the other ingredients added to the chocolate, that has the good stuff in it. Hershey's Kisses? Snickers bars? Uhhh, not really that healthy. Dark chocolate with 60 percent or more cocoa? Now you're talking.

Theobromine acts to relax smooth muscle. Think veins, heart and kidneys. It is thought that the chemical may improve the natural formation of nitric oxide in the body, dilating the blood vessels.

After an 18 week study, all of the 1900+ subjects exhibited lowered blood pressure: systolic by -2.9 mm HG and distolic by  -1.9 mm Hg by eating 100 g of dark chocolate daily. Interestingly enough, weight remained constant in the group. Needless to say, I've volunteered my body to science for any follow up studies. (http://www.stat.wisc.edu/~ifischer/stat541/Exams/JAMA.pdf)

There are additional chemical properties in chocolate that have other mood-lifting effects, as it contains cannabinoids that increase production of the feel-good neurotransmitter dopamine. (Yup, similar to what's in cannabis, but not the same.) 

Named Theobroma cacao by Linnaeus, the Mayans called it chocolate. It was such a valuable commodity in their culture they used it as small currency. I can see it. Will work for chocolate.

Like anything good, chocolate has its down side. It only thrives within a narrow band 20 degrees from the equator, so it's not likely you can buy local. There are, however, some very good regional chocolatiers who purchase fair trade, organic beans and create wonderful things from them.

Check out Atelier Ortega from Jackson Hole or Theo Chocolates from Seattle. A little further away and for a world class chocolate treat, check out Recchiuti in San Francisco or Vosges in Chicago, links above. Perhaps not as mindful organically or sustainably, but certainly a chocolate lover's delight, I have personally found them to be very good company along with one of my favorite glasses of cabernet ... but that's a story for another day. Bon appetit and ŕ votre santé my friends!