A Nutritional Psychiatrist Says Chocolate For Breakfast Is Best + His Go-To Recipe

We're certainly not the first to say that, yes, chocolate earns a spot in a healthy, balanced diet. Dark chocolate specifically takes the cake, as it's lower in sugar, so it can satisfy sweet tooth cravings without altering blood sugar levels too much. Although, the chocolaty treat tends to be just that—a treat, sequestered to cheeky desserts and candy jars. 

Of course, it matters what type of chocolate you're digging into. For brain health, organic raw cacao reigns supreme: Not only does it contain polyphenols (a powerful class of antioxidants) to help neutralize free radicals and fight oxidative stress, but the cacao beans are also fermented before they're dried, roasted, and removed from their shells (that's what gives raw dark chocolate its slightly sour taste). As you may know, fermented foods have noteworthy benefits for gut health, which simultaneously supports brain health as well, thanks to the famed gut-brain axis1.

Says Ramsey, "Those flavanols [in cacao] increase blood flow to the brain. They get involved with the microbiome... They are involved with short-term memory and in the areas where neurogenesis (new brain cell growth) happens in the brain." A systematic review supports all of these claims, with studies showing how epicatechin (the most abundant flavonoid in chocolate) can benefit cerebral blood flow, promote neuronal survival, and improve mitochondrial function2.

All that being said, Ramsey likes to kick-start his mornings with a stack of cacao pancakes. "It's a buckwheat pancake, so there's more nutrient density," he notes. (Read: Buckwheat is rich in antioxidants, and it's the only pseudocereal that contains the powerful flavonoid rutin3.) "It's a really nutrient-dense little disk."