A University of Toronto study of nearly 50,000 people found that those eating chocolate were 22 per cent less likely to suffer a stroke than those that didn’t.
And those who did suffer a stroke but had indulged in chocolate were 46 per cent less likely to die as a result.
The reason is believed to be that the food is rich in flavanoids, a healthy anti-oxidant.
Sarah Sahib, the study author , then goes and fudges it..”More research is needed to determine whether chocolate truly lowers stroke risk, or whether healthier people are simply more likely to eat chocolate than others.”
