There’s a great connection between periods and chocolate, and given that we’re an office full of girls, chocolate is never in short supply (the organic, raw variety of course!). Not surprisingly, Sarah Wilson’s new I Quit Sugar Chocolate Cookbook has been a massive hit with the TOM team, not that we ever need an excuse to eat cake, especially when it’s sugar free and packed with goodness, this week we made Sarah’s Beetroot Red Velvet Cupcakes (pictured above)!!
Have you ever wondered why that chocolate craving just happens to coincide with that time of the month arriving? Well, it’s not the sugar you’re craving – but the magnesium in the cocoa. As our period arrives our hormone levels (estrogen and progesterone) rise – our bodies use magnesium to break down these hormones – so it reasons that when their levels are high we use more of it.
Low magnesium levels have shown to contribute to increased period pain and cramping, and even to heavier and longer periods – so if there was ever a time to be raising your magnesium levels – it’s that time of month! Who needs an excuse to eat more chocolate?
But remember, the magnesium is in the cocoa bean – not the “chocolate” – which is why making your own chocolately snacks is the best bet – Sarah’s recipes recommend using raw cocao – which is great source of both magnesium and anti-oxidents. Time to get baking…