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

Charting a new course for Sri Lankan tourism

Published

5 days ago

2026/06/7

Thilina Walpola

Professor Ruwan Ranasinghe on sustainability, growth and the future of tourism

Tourism remains one of the most powerful drivers of economic growth and cultural exchange in Sri Lanka.

As the tourist industry continues its post pandemic recovery and looks toward a more sustainable and innovative future, the role of strategic planning and policy direction has been more important. In this interview Professor Ruwan Ranasinghe, Deputy Minister of Tourism,, and a respected academic in this field shares his insight on the current state of the Sri Lankan tourism industry, emerging trends, challenges facing the sector and the governments vision for positioning Sri Lanka as a leading global destination.

With a vision focused on sustainability, innovation, and destination competitiveness, he is playing a pivottal role in shaping the future of Sri Lanka’s tourism industry. He shares his insights on the opportunities, challeges,and strategic direction of tourism in the years ahead. A first class graduate of Rajarata University and holds an MBA and a doctorate from Sichuan University, China. He launched Sri Lanka’s first Tourism and Hospitality Management degree at Uva Wellassa , endorsed by the UNWTO.

Excerpts of the interview.

(Q) Are you seeing a decline in visitors in Sri Lanka due to geo-political tensions?What segments of the tourism industry are most affected: luxury, leisure or group travel?

(A) Sri Lanka has not experienced a dramatic decline in arrivals, overall, but global geopolitical tensions do influence travel sentiment. The most affected segments are group travel and leisure tourism, as these travellers are more sensitive to perceptions of safety. Luxury tourism remains comparatively resilient, with high-end visitors continuing to seek curated, exclusive experiences.

(Q) Is Sri Lanka experiencing cancellations or postponements from travellers in conflicted zones? Are hotels and resorts reporting reduced occupancy linked to uncertainty in the region?

(A) Yes, there have been cancellations and postponements from travellers originating in conflict affected regions, particularly the Middle East. Some hotels and resorts have reported reduced occupancy during peak uncertainty periods. However, arrivals from other regions remain strong, balancing the overall impact.

(Q) What measures is the Sri Lankan tourism sector taking to mitigate the impact of local stability?

(A) The Ministry has adopted a proactive approach:

Transparent communication through embassies, airlines, and official tourism portals.

Safety protocols coordinated with law enforcement and emergency services.

Marketing resilience campaigns highlighting Sri Lanka’s stability and diverse attractions.

Stakeholder engagement with hoteliers, tour operators, and airlines to align strategies.

(Q) Do you expect a short-term disruption or long-term impact on Sri Lanka’s tourism growth?

Are you seeing early warning signs such as cancellations, reduced flight bookings or shorter stays?

(A) We anticipate short-term disruptions rather than long term setbacks. Early warning signs such as reduced flight bookings and shorter stays are being monitored. However, Sri Lanka’s fundamentals — diverse attractions, strong hospitality, and cultural authenticity — remain intact, ensuring recovery once tensions ease.

(Q) Boutique luxury tourism is often seen as niche – how central is it to Sri Lanka’s overall tourism strategy right now?

(A) Boutique luxury is central to our tourism strategy. It attracts high value travellers who contribute significantly to foreign exchange earnings while demanding sustainable, authentic experiences. This segment also diversifies our tourism portfolio beyond mass tourism, making the industry more resilient.

(Q) How is the government defining boutique luxury in Sri Lankan context?

(A) Boutique luxury in Sri Lanka is defined by personalised, small scale experiences rooted in cultural and natural heritage. It emphasises exclusivity, authenticity, and sustainability rather than sheer opulence, offering intimate stays in properties that reflect local architecture and traditions.

(Q) What makes Sri Lanka uniquely competitive in boutique luxury compared to destinations like the Maldives, Thailand and Bali?

(A) Sri Lanka’s strength lies in its diversity. Unlike the Maldives, which is primarily a beach destination, or Bali and Thailand, which focus heavily on wellness and nightlife, Sri Lanka offers a multifaceted experience: pristine beaches, UNESCO heritage sites, wildlife safaris, tea plantations, and Ayurveda wellness — all within short travel distances. This variety, combined with boutique hospitality, makes us uniquely competitive.

(Q) How do you balance encouraging foreign investment while preserving Sri Lanka’s cultural authenticity?

(A) We welcome foreign investment but ensure it aligns with our cultural identity. Guidelines require investors to integrate local design, employ Sri Lankan staff, and source materials locally. This ensures development enhances our heritage rather than dilutes it, creating partnerships that benefit both investors and communities.

(Q) Boutique luxury often interacts with sustainability – how is the Ministry ensuring that growth in this segment benefits local communities?

(A) The Ministry ensures boutique luxury growth benefits communities by:

Promoting local sourcing of food, crafts, and services.

Supporting eco friendly construction and operations in boutique resorts.

Encouraging community-based tourism initiatives where locals directly participate in guiding, hosting, and cultural performances.

(Q) How do you retain skilled hospitality professionals within Sri Lanka?

(A) Retention is achieved through:

Competitive compensation aligned with international standards.

Continuous training programmes in partnership with global hospitality schools.

Career pathways that allow professionals to grow within Sri Lanka.

Recognition programmes to celebrate excellence in service.

(Q) Where do you see Sri Lanka’s boutique luxury tourism sector in the next five years?

(A)In the next five years, Sri Lanka aims to be recognised as a regional leader in boutique luxury tourism. We envision a network of boutique properties integrated into cultural and ecological landscapes, offering world class service while maintaining authenticity. This sector will be a key driver of sustainable growth and foreign exchange earnings.

(Q) What markets are you targeting for boutique luxury tours?

(A) We are targeting highspending travellers from Europe, North America, and East Asia. These markets value exclusivity, sustainability, and authenticity — qualities that Sri Lanka’s boutique luxury sector embodies. We are also exploring niche markets such as wellness travellers and cultural enthusiasts.

(Q) How has the ongoing conflict between Iran and Israel affected overall tourism arrivals in Sri Lanka?

(A) The ongoing conflict has created uncertainty in global travel, particularly in the Middle East. While Sri Lanka has not experienced a dramatic decline, arrivals from conflict adjacent regions have slowed. To mitigate this, we are diversifying source markets, strengthening promotions in Europe and Asia, and reassuring travellers through diplomatic channels and tourism partners.

By Zanita Careem ✍️

Life style

Serenity Tissa; Gateway to southern Sri Lanka’s timeless heritage

Published

5 days ago

2026/06/7

Thilina Walpola

Elegant architecture and traquil setting offers guests a peaceful escape

As Sri Lanka’s southern tourism corridor continues to attract travellers from across the globe, Serenity Tissa stands out as a destination where comfort, culture and nature come together in perfect harmony, offering guests an unforgettable journey into the soul of the island, southern heritage.

While many visitors journey through the Cultural Triangle in search of the Island’s ancient treasures, Tissamaharama itself stands as a destination rich in history, culture and natural beauty.

Set amidst this historic landscape of Tissamaharama, Serenity Tissa offers a unique retreat in the cradle of Southern Civilisation .

Nestled in the historic heartland of Tissamaharama Serenity Tissa offers far more than a comfortable stay, it delivers an experience deeply rooted in Sri Lanka’s Southern charm, cultured heritage and natural beauty.

Surrounded by the tranquil atmosphere of Tissa Wewa and located within easy reach of the famed Yala National Park, the boutique-style property has steadily earned a reputation among both local and international travellers seeking serenity, comfort and authentic Southern hospitality. Build on the grounds of an ancestral home, once owned by Patric De Silva, Serenity Tissa gracefully blends the warmth of a family residence with the conversion to a modern boutique-style hotel. Fortress inspired architecture, lush mango tress and peaceful open space create a welcoming retreat for travellers eager to explore the cultural and wildlife treasures of Sri Lanka’s deep South.

The hotel’s strategic location places guest close to some of the regions most treasured landmarks, including Yala and Bundala National Park, Tissamaharama Raja Maha Vihara, Kirinda Temple, Yatala Vihara and Sandagari Stupa, to mention a few.

: Beautiful blend of nature, comfort and hospitality

: Sanctuary of calm and rejuvention, offers the perfect escape

: Elegantly designed for comfort

: Authentic Sri Lankan flavours

For adventure seeking, safari excursions this place remains a major attraction, while those seeking relaxation they can simply unwind besides the hotel’s swimming pool or enjoy the calm beauty of the surrounding landscape. Serenity Tissa rooms are designed with simplicity and comfort in mind, offering a range of accommodation options suitable for couples, families and groups.

Managing Director Ajith de Silva dedication and commitment

Spacious interiors and warm hospitality have consistently drawn praises from guests from around the world. Dining at the hotel is another memorable highlight. The open air restaurant celebrates the bold and aesthetic flavours of Southern Sri Lankan cuisines with dishes inspired by coastal traditions and local village, kitchens. Fresh sea food delicacies, rich curries and fragrant spices combine to create a culinary experiences that reflects the region’s vibrant food culture. The executive chef Rushira, who has years of experience, said ‘At Serenity Tissa Southern hospitality with refined experience, inspired by Sri Lankan rich cultural and culinary heritage is bought to life in all our dishes. Ambul Thiyal. mouthwatering pol sambol, sea food kottu, all reflecting bold flavours of the south. The use of coconut milk, aromatic spices, creates a memorable culinary journey that introduce visitors to the local tastes.

His passion for authentic Southern Sri Lankan cuisine shines though every dish, offering guests an unforgettable experience. Under the leadership of the Managing Director Ajith de Silva, he has played a pivotal role in tranforning a family inspired hospitality, into one of Tissamaharama’s most welcoming boutique destinations.

Guided by his vision Serenity Tissa has emerged as a distinctive hospitality destination in Sri Lanka’s southern vision, offering the warm and personalised hospitality for which Serenity Tissa is renowned for. Frequently praised by guests, numerous reviews full attention, memorable guests experiences makes it a preferred choice for travellers exploring the historic attractions of the region

What is so special about Serenity Tissa is the personalised hospitality, numerous traveller reviews, dedication of the staff, a blend of warm Sri Lankan hospitality personalised services and authentic local experiences.

Ajith de Silva’s vision has helped position the property as a preferred base for travellers exploring the cultural and natural wonders of Tissamaharama Hotel The Manager Thushara Samarasuriya whose dedication and attention in detail have also contributed significantly to the hotel’s reputation for excellence.

Serenity Tissa offers a gateway to the history, culture and natural wonders of Southern Sri Lanka Under the guidance of its dedicated team, Serenity Tissa continues to create lasting memories for guests from around the world.

By Zanita Careem ✍️

Life style

Sabina Yousaf shines as the face of Tiesh

Published

5 days ago

2026/06/7

Thilina Walpola

Sabina Yousaf, the newest face of Tiesh

Tiesh Sri Lanka, renowned for its exceptional craftsmanship, timeless elegance, and celebration of Sri Lankan gemstones, has appointed Sabina Yousaf as the newest face of the brand. The partnership marks a significant milestone for both Tiesh and Sabina, uniting two names that embody grace, sophistication, and a deep appreciation for heritage and craftsmanship.

Sabina Yousaf recently brought pride to Sri Lanka on the global stage when she was crowned Second Runner-Up at the 41st Mrs World pageant. As the reigning Mrs World Sri Lanka, she has captivated audiences locally and internationally with her poise, intelligence, and charisma, becoming an inspiring figure admired by many across the country.

A successful businesswoman and passionate advocate for community empowerment, Sabina’s values closely align with the philosophy of Tiesh. Her commitment to giving back to society reflects the principles long championed by Founder and Managing Director of Tiesh, Lasantha De Fonseka, who has consistently emphasised compassion, generosity, and supporting communities, values that have also been instilled in the next generation of the brand, Thiyasha and Ayesh De Fonseka.

Sabina with the Directors of Tiesh (From Left): Thiyasha, Lasantha, Bryony, and Ayesh De Fonseka

Thiyasha and Ayesh – passionate about thier business

With a legacy spanning over two decades, Tiesh Sri Lanka has established itself as one of the country’s leading jewellery brands, celebrated for blending contemporary elegance with the natural beauty of Sri Lankan gemstones. Beyond jewellery, the brand has become a destination that educates and inspires, offering customers an appreciation of fine craftsmanship, artistry, and heritage.

Renowned for its dedication to excellence, Tiesh continues to uphold its legacy of creating jewellery that epitomises luxury, sophistication, and meticulous attention to detail. Every creation is thoughtfully designed and expertly crafted by skilled local artisans using the finest precious stones, reflecting the brand’s unwavering commitment to quality and authenticity.

Commenting on the collaboration, Founder and Managing Director of Tiesh, Lasantha De Fonseka stated, “Sabina embodies everything that Tiesh stands for: elegance, confidence, authenticity, and grace. Her inspiring journey, both nationally and internationally, resonates strongly with our values as a brand. We are delighted to welcome her into the Tiesh family as she represents the spirit of the modern Sri Lankan woman with remarkable strength and sophistication.”

Tiesh Director, Ayesh De Fonseka added, “We are incredibly excited to have Sabina as the face of Tiesh. She is admired both locally and internationally, and her presence brings a fresh sense of modern femininity and confidence to the brand. This partnership reflects our vision of positioning Tiesh on a greater global platform while remaining deeply rooted in Sri Lankan heritage and craftsmanship.”

Speaking on the partnership, Sabina Yousaf expressed her admiration for the brand and the significance of becoming its newest ambassador.

“For me, Tiesh is far more than a jewellery brand. It represents history, artistry, and an enduring passion for craftsmanship. What makes Tiesh truly exceptional is its deep connection to the heritage of Sri Lankan gemstones and the incredible artistry behind every creation. Each piece reflects elegance, individuality, and timeless beauty,” she said.

“This collaboration feels incredibly meaningful because the brand aligns so naturally with my own personal style, values, and appreciation for authenticity. I am genuinely grateful for the opportunity to work with a brand that I deeply admire and respect.”

She further added, “Jewellery, to me, is a powerful form of self-expression. It reflects individuality, personality, and confidence. The pieces we choose often tell a story about who we are, and I believe jewellery has the ability not only to elevate one’s style, but also to inspire confidence and presence.”

The collaboration between Tiesh and Sabina Yousaf symbolises a shared vision of elegance, empowerment, and timeless beauty. As the brand continues to evolve while honouring its rich legacy, this partnership further strengthens Tiesh’s position as a leading name in contemporary luxury jewellery. (ZC)