Life style

Is dark chocolate good for you ?

Published

3 years ago

2023/01/1

Humans have been consuming some form of chocolate for hundreds of years. For most of this time, it came in the form of liquid cacao, made from cacao beans.Some cultures – but not all – have since added sugar, milk and shiny packaging. Those still consuming cacao more traditionally, meanwhile, have ignited a debate over whether chocolate can be good for our health.

The Kuna Indians, for instance, who live on the San Blas Islands of Panama, have low blood pressure that doesn’t rise with age, low levels of heart attacks, strokes, diabetes and cancer, and they tend to die old, says Marji McCullough, senior scientific director of epidemiology research at the American Cancer Society.And contrary to the scientific consensus that excessive salt can increase blood pressure, their diet contains as much salt as the average US person’s.

To find out exactly what they consume on a daily basis, McCullough visited the Kuna Indians. She discovered that they were consuming around four cups of cocoa – cacao mixed with water and small amounts of sugar – every day.But McCullough can’t attribute the Kuna Indian’s great health to cocoa-drinking with any certainty – especially since they were also eating twice as much fruit and four times as much fish as the average US diet. Plus, they live more active lifestyles than we generally do in the West.

Many other observational studies have looked at the heart benefits of dark chocolate, but they may be biased because people who eat chocolate more frequently tend to have fewer concerns about their weight, says JoAnn Manson, professor of medicine at Harvard Medical School. She adds that they may also be healthier to begin with.In one study, researchers looked at the diets and health of 20,000 people, and found that eating up to 100g of chocolate – including milk chocolate – a day was associated with lower risk of heart disease and stroke. They controlled for other factors that might influence this, including smoking and exercise levels, but said there could be other explanations rather than the chocolate.

And then came a large clinical trial that could control for other possible causes, like diet and lifestyle. It was based on the hunch that the potential health benefits of cacao could be down to its high level of flavonoids, plant compounds also found in berries and tea.

The Cocoa Supplement and Multivitamin Outcomes Study, involving 21,000 people, found that taking 400 to 500mg daily cocoa flavanol supplements could reduce a person’s risk of dying from heart disease by reducing blood pressure and inflammation in the body.The scientists used supplements instead of actual cacao because the concentration of flavonoids can vary hugely across different chocolate brands, depending on the harvesting, manufacturing and processing, says Manson, who was also principal investigator of the trial.

Dark chocolate may have up to four times as many flavonoids as tea, but research shows that flavanol content is reduced during the manufacturing process.I don’t think any approach to increase flavanol content in chocolates will make them a ‘health food’ – Gunter Kuhnle As a consequence, there is currently no consensus about the amount of cocoa flavanols you’d need to see any health benefits, says Gunter Kuhnle, professor of nutrition and food science at the University of Reading.

While the European Food Standards Authority (EFSA) says around 200mg of cocoa flavonoids, or 10g of dark chocolate is beneficial, more recent data suggests that about 500mg per day is more likely to make a difference to our health. That’s the equivalent of a little under one small 30g bar of chocolate.

“I don’t think any approach to increase flavanol content in chocolates will make them a ‘health food’,” Kuhnle says.

Dark chocolate also contains something else we don’t know much about. It’s one of the few sources – apart from coffee – of the plant molecule theobromine.While it is a psychoactive substance, theobromine – which is in the same family as caffeine – can give you a “smoother hit” than caffeine, says Chris Alford, professor in applied psychology at the University of the West of England. And the darker the chocolate, the stronger the hit.

“If you’re eating a lot of dark chocolate, you may get a genuine hit, and the theobromine may be nicer than the caffeine hit,” he says.

For those who are concerned that chocolate increases the risk of heart disease, some researchers say it actually doesn’t need to be avoided.Dark chocolate usually also contains sugar, but one way to avoid this is to opt for chocolate with a higher percentage cocoa than the proportion found in milk chocolate.

Chocolate’s dark side

Testing the effects of cocoa flavanol supplements also bypasses the other components of dark chocolate: sugar and saturated fat. Dark chocolate often contains cocoa butter, which is high in saturated fat, which has been linked to an increased risk of heart disease.

“The fats in chocolate all come from cocoa butter, but while evidence says stearic acid has a neutral effect on cholesterol, a third of fat in cocoa butter is saturated and deleterious to health,” says Aedin Cassidy, professor at the School of Biological Sciences at Queen’s University in Belfast.

While researchers haven’t explicitly recommended eating chocolate to stave off heart disease, one paper concludes that regularly eating dark chocolate is likely to have net benefits to our health, and that the strongest evidence base pertains to heart health.And eating little portions of dark chocolate could help tackle unhealthy eating habits, says Duane Mellor, dietician at Aston Medical School.

“Small amounts of chocolate won’t be harmful and may challenge your relationship with chocolate, because you can enjoy a small amount and not feel guilty. The bitterness tends to make it self-limiting.”

The problem is – the higher the cocoa flavonoid content of a chocolate bar, the more bitter the taste, and the more bitter the taste, the less marketable it is.

“There’s a conflict between the good bits of cocoa and what we need to put with it to make it edible and enjoyable,” says Mellor.

What if the process of preserving the taste of the cocoa bean also, incidentally, results in a healthier chocolate? To make matters more complicated, it’s possible that fat and sugar helps make the flavonoids in chocolate more bioavailable, which means they’re easier for the body to take in.

“Some of these flavanols are complex organic compounds, and one way we can make them available is sticking sugar onto them,” he says.

There just isn’t enough research for anyone to look at the cocoa flavanol and sugar content in chocolate to conclude where the sweet spot is.Also, there’s still no way of knowing how many cocoa flavanols you’re getting.

“Chocolate is not a health food, and, considering the amount of sugar and fat in most chocolates, it is likely that any benefit from flavanols are negligible compared to the adverse effects of overeating,” says Kuhnle.

The quest for taste

There seems to be a surge in smaller “bean-to-bar” companies producing higher percentage cocoa with a focus on preserving taste, rather than any possible health benefits.But what if the process of preserving the taste of the cocoa bean also, incidentally, results in a healthier chocolate?

Cocoa beans grown on the Solomon Islands in the Pacific are picked at the exact moment of ripeness, says Martyn O’Dare, co-founder of chocolate brand Firetree Chocolate. The farmers then break open the cocoa pods and start the six-day process of fermentation, before drying them out. Some of the dried beans are then sent to the UK, to Firetree, where they are roasted whole.

This was how it was originally done, but in the early part of the 20th Century, things changed, according to O’Dare.Chocolate companies relied on two crops from farmers – the main crop, harvested from November to January, and the mid-crop, from January to June, he says.

“The mid-crops were smaller and slightly inferior, and weren’t initially sold. Then, companies started buying them at a discount, and farmers realised they were selling good beans at a lower price, so started mixing in the mid-crop with the main crop,” he says.While you can find flavanols in many different foods alongside chocolate, studies suggest that dark chocolate can fit within a healthy diet

“This meant that chocolate companies were receiving different size beans, which would require different roasting times. So they decided to start breaking open the shells so they could roast just the nibs.”

Whether this story is hearsay or not, the truth remains that smaller chocolate-makers might be on to something: roasting the whole bean, rather than just the nibs, often involves roasting at a lower temperature for longer.

We know that if we cook vegetables too long, fewer nutrients stay intact. But whether the same can be said for dark chocolate and the fruit it comes from, the cacao bean, remains to be seen – more research needs to be done.Still, while you can find flavanols in many different foods alongside chocolate, studies suggest that dark chocolate can fit within a healthy diet.

“It’s reasonable to have high percentage dark chocolate several times a week as long as you’re avoiding excessive calories, but it shouldn’t be perceived as a health food you try to eat more of,” says Manson.

“Try to increase flavanols through diet, with tea, berries, grapes and other fruits, as well as a reasonable, moderate amount of high-cacao chocolate,” she says. (BBC)

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Life style

What I Do, What I Love: A Life Shaped by Art, Wilderness and Truth

Published

2 days ago

2025/12/28

Thilina Walpola

In a country where creative pursuits are often treated as indulgences rather than vocations, Saman Halloluwa’s journey stands apart — carved patiently through brushstrokes, framed through a camera lens, and articulated through the written word. Painter, wildlife and nature photographer, and independent environmental journalist, Halloluwa inhabits a rare space where art, ecology and social responsibility converge.

His relationship with art began not in galleries or exhibitions, but in a classroom. From his school days, drawing was not simply a subject but an instinct — a language through which he learned to observe, interpret and respond to the world around him. Under the guidance of two dedicated mentors, Ariyaratne Guru Mahathaya and Gunathilaka Guru Mahathaya, he honed both skill and discipline. Those early lessons laid the foundation for a lifelong engagement with visual storytelling.

“His work navigates between traditional Sinhala artistic sensibilities, abstract compositions and expansive landscapes.”

That commitment eventually materialised in two solo art exhibitions. The first, held in 2012, marked his formal entry into Sri Lanka’s art scene. The second, staged in Colombo in 2024, was a more mature statement — both in content and confidence. Featuring nearly fifty paintings, the exhibition drew an encouraging public response and reaffirmed his place as an artist with a distinct visual voice.

His work navigates between traditional Sinhala artistic sensibilities, abstract compositions and expansive landscapes. There is restraint in his use of form and colour, and an underlying dialogue between memory and space. Yet, despite positive reception, Halloluwa speaks candidly about the structural challenges faced by artists in Sri Lanka. Recognition remains limited; fair valuation even rarer.

“This is not merely an artistic issue,” he observes. “It is a social and economic problem.”

In Sri Lanka, art is often viewed through the lens of affordability rather than artistic merit. Many approach a painting by first calculating the contents of their wallet, not the value of the idea or labour behind it. In contrast, he notes, art in Europe and many other regions is treated as cultural capital — an investment in identity, history and thought. Until this mindset shifts, local artists will continue to struggle for sustainability.

The decisive push toward wildlife photography came from Professor Pujitha Wickramasinghe, a close friend who recognised both Halloluwa’s observational skills and his affinity with nature. From there, the journey deepened under the mentorship of senior wildlife photographer Ravindra Siriwardena.

Both mentors, he insists, deserve acknowledgment not merely as teachers but as ethical compasses. In a field increasingly driven by competition and spectacle, such grounding is invaluable.

Saman Halloluwa

Wildlife photography, Halloluwa argues, is among the most demanding visual disciplines. It cannot be improvised or rushed. “This is an art that demands restraint,” he says.

Among all subjects, elephants hold a special place in his work. Photographing elephants is not merely about proximity or scale, but about understanding behaviour. Observing social patterns, movement, mood and interaction transforms elephant photography into a constantly evolving challenge. It is precisely this complexity that draws him repeatedly to them.

Halloluwa is cautiously optimistic about the current surge of interest in wildlife photography among Sri Lankan youth. Opportunities have expanded, with local and international competitions, exhibitions and platforms becoming more accessible. However, he issues a clear warning: passion alone is not enough

Sri Lanka, he believes, is uniquely positioned in the global nature photography landscape. Few countries offer such concentrated biodiversity within a compact geographical area. This privilege, however, carries responsibility. Nature photography should not merely aestheticise wildlife, but foster respect, aware ness and conservation.

Parallel to his visual work runs another equally significant pursuit — environmental journalism. For the past seven to eight years, Halloluwa has worked as an independent environmental journalist, giving voice to ecological issues often sidelined in mainstream discourse. His entry into the field was guided by Thusara Gunaratne, whose encouragement he acknowledges with gratitude.

An old boy of D.S. Senanayake College, Colombo, Halloluwa holds a Diploma in Writing and Journalism from the University of Sri Jayewardenepura and has completed journalism studies at the Sri Lanka Press Institute. He is currently pursuing an Advanced Certificate in Wildlife Management and Conservation at the Open University of Sri Lanka — a testament to his belief that learning must remain continuous, especially in a rapidly changing ecological landscape.

Outside his professional life, he enjoys cricket, rugby and badminton. Yet even leisure intersects with responsibility. He is a founding member and former president of the D.S. Senanayake College Old Boys’ Wildlife Forum, an active member of Wild Tuskers Sri Lanka, and a contributor to several independent environmental and wildlife volunteer organisations. In an era dominated by speed, spectacle and short attention spans, Saman Halloluwa’s journey unfolds differently. It is deliberate, reflective and rooted in values. Through art, he captures memory and form. Through photography, he frames life beyond human control. Through journalism, he asks uncomfortable but necessary questions.

“What I do, what I love” is not fashion here.

It is conviction — patiently lived, quietly asserted, and urgently needed in a country still learning how to value its artists, its environment and its truth.

By Ifham Nizam ✍️

Life style

Shaping the future of style

Published

2 days ago

2025/12/28

Thilina Walpola

Pride, passion and professionalism

Ramani Fernando Sunsilk Hair and Beauty Academy

Ramani Fernando Sunsilk Hair and Beauty Academy marked their graduation of their latest cohort of aspiring hair professionals in a ceremony held at Kingsbury Hotel.

Senaka de Silva, creative force behind Ramani’s shows

For over two decades, the Ramani Fernando Sunsilk Hair and Beauty Academy has stood as a beacon of excellence in beauty education in Sri Lanka. Founded by industry icon Ramani Fernando, the Academy has built a reputation for producing highly skilled professionals who go on to make their mark in salons, both locally and internationally. As the newly minted graduates step out into the world, they carry forward not just certificates, but also the promise of creative authority and personal empowerment.

The chief guest for the occasion was Rosy Senanayake, a long-standing supporter of the Academy’s mission. Addressing the graduates her message echoed her enduring belief that the beauty industry is not merely about aesthetic but about. confidence, self-worth and future leaders.

Over months of rigorous training, these young professionals honed their skills in cutting colouring, styling and contemporary artistry readying themselves to set trends rather than follow them.

Each graduate walked the stage with confidence, their dedication signalling a promising future for Sri Lanka’s beauty and fashion industry! With this new generation of stylists preparing to raise the standard of professional hairstyling.

Ramani Fernando, addressing the audience reflected on the academy’s mission to cultivate not only skills but vision and confidence in every student.

She urged the graduates to embrace continuous learning to take risks with creativity .The world of beauty is ever evolving, stay curious, stay bold and never underestimate the power of your talent, she added emphasising the importance of confidence, discipline and passion in carving a successful career in shaping the future of style.

These graduates are stepping into a world of endless possibilities. They are future of the country, who will carry a forward legacy of creativity. Behind every successful graduate at Sun silk Hair Academy stands a team dedicated to excellence. While Ramani Fernando serves as a visionary Principal and it is Lucky Lenagala, her trusted person who ensures that the academy runs seemingly.

From overseeing training sessions to guiding students, through hands on practice, Lucky plays a pivotal role in shaping the next generation of hairstylists.

Kumara de Silva, who has been the official compere Ramani’s, Hair graduation ceremony, from inception has brought energy, poise and professionalism. The Sunsilk Hair Academy is a celebration of talent and mentor ship for the graduates stepping confidentially into the next chapter of their careers, ready to make their mark on Sri Lanka beauty landscape

A moment of pride Ramani with chief guest Rosy Senanayake

Statement in style

Gliding in romance and sophistication

Pix by Thushara Attapathu

By Zanita Careem ✍️

Life style

Capturing the spirit of Christmas

Published

2 days ago

2025/12/28

Thilina Walpola

Romesh Atapaattu, overseas the magic behind every cut and style at Capello salons

During this season, Romesh Atapattu’s Capello Salon buzzes with a unique energy – a blend of festive excitement and elegance. Clients arrive with visions of holiday parties, office soirees, seeking looks that capture both glamour and individuality. The salon itself mirrors this celebrity mood. Warm lights, tasteful festive décor create an atmosphere where beauty and confidence flourish.

Romesh Atapattu himself curates the festive décor, infusing the space with his signature sense of style. His personal eye ensures that the décor complements the salon’s modern interiors.

As Colombo slips effortlessly into its most glamorous time of year, the Christmas season brings with it more than twinkling lights and celebrity soirees – it signals a transformation season at salons across the city. Capello salons are no exception.

At the heart of this festive beauty movement is Romesh Atapattu of Capello salons, a name synonymous with refined hair artistry, modern elegance and personalised style.

Christmas is about confidence and celebration. Romesh believes ‘People want to look their best without losing who they are”. Our role is to enhance, not overpower. This philosophy is evident in the salon’s seasonal approach.

Beyond trends, what sets Atapattu apart is the attention to individuality. Each consultation is treated as a creative collaboration – face shape, lifestyle, hair texture and personal style all play a role in creating the best for Romesh.

Stepping into Romesh’s salon during the Christmas season is an experience in itself. The space hums with festive energy while maintaining an atmosphere of calm sophistication.

The décor embraces the Christmas spirit with understated elegance. Tastefully adorned décor, beautiful Xmas tree, soft gold and ivory tones, and gentle hints of red are woven seamlessly into the salon’s contemporary design.

His staff, known for their warmth and professionalism also plays a key role in shaping the salon’s atmosphere—friendly, stylish and always welcoming. The Capello staff combine skill and creativity to deliver results that have a lasting impression.

Beyond trends, what sets Romesh Atapattu apart is the attention to individuality. Each consultation is treated as a creative collaboration – face shape, lifestyle, hair texture and personal style all play a role.

He is a professional who blends technical mastery with a deeply personal approach to style. His dedicated team of skilled professionals, operate with quiet confidence ensuring styles that create an atmosphere of trust, turning every appointment into a personalised and memorable experience.

(ZC) ✍️

Pic by Rohan Herath