posted
not chocolate bars or cookies, but teh 100% cocoa stuff...it apparantly has alot of antioxidants...is it ok for us lymies to eat? Just the cocoa mind you...no sugar or carbs
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Ann-OH
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Put it in some milk with some stevia for a bit of sweetness and it sounds devine!
Aniek
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The only reason I would think no, is if you stay away from caffeine. But everything else with chocoloate should be good. Even has magnesium and zinc.
I've heard chocolate and stevia don't mix too well. But if you don't want it very sweet, a little stevia might work.
-------------------- "When there is pain, there are no words." - Toni Morrison Posts: 4711 | From Washington, DC | Registered: Mar 2004
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Marnie
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Yo...Oxygenbabe, Jill...where's that good chocolate recipe you posted years ago?
Anyone want 3 "chocolate" MS word files...history of, benefits, etc.?
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lymemomtooo
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Chocolate. That got me attention..My drug of choice..any info would be great Marnie as long as it doesn't say it is bad for you.. Posts: 2360 | From SE PA | Registered: Mar 2004
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Marnie
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I would never, ever post a single "negative" word about my very favorite food group!
Chocolate
"The beverage of the gods was Ambrosia; that of man is chocolate. Both increase the length of life in a prodigious manner." - Louis Lewin, M.D., Phantastica
"Chocolate is a divine, celestial drink, the sweat of the stars, the vital seed, divine nectar, the drink of the gods, panacea and universal medicine." - Geronimo Piperni
ca�cao. Pronounced [ka-kow]. Rhymes with "cow." Chocolate and Cacao Beans A total of 1% of the American diet consists of chocolate.
In fact, chocolate is one of America's most well-loved foods. Yet, uniquely, out of millions of Americans very, very few have ever had the raw food that all chocolate comes from - cacao beans!
All chocolate comes from cacao beans - the seeds of the cacao fruit - which grows on a jungle tree. Botanically, cacao is truly a nut. They may be referred to as cacao beans, cacao seeds, cacao nuts, chocolate seeds, chocolate beans, or cacao nibs - all essentially mean the same thing. For simplicity, we usually use the term "cacao beans."
Cacao beans taste like dark chocolate, because they are dark chocolate!
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist who developed the plant and animal Latin categorization system, thought that chocolate was so important that he named the genus and species of the chocolate tree himself.
He named this tree Theobroma cacao which literally means: cacao, the food of the gods. Just what the indigenous native Central Americans called it.
Edible Money "But it is very needfull to heare what happie money they use, for they have money, which I call happy, because for the greedie desire and gaping to attaine the same, the bowelles of the earth are not rent a sunder, nor through the ravening greediness of covetous men, nor terrour of warres assayling, it returneth to the dennes and caves of the mother earth, as golden, or silver money doth.
For this groweth upon trees." - Peter Martyr (Pietro Martire D'Anghiera, Milanese chronicler who coined the phrase "The New World") from De Orbe Novo (1530)
In ancient Central American cultures, raw cacao beans were actually used as money. Imagine an edible money! When the Spanish came, they called cacao black gold (oro negro) or seeds of gold (pepe de oro).
Montezuma (Motecuhzoma Xocoyotzin), the emperor of the great city of Tenochtitlan (now Mexico city) and of the Aztec empire, had his treasure vaults filled with cacao beans, not gold! The chronicler Francisco Cervantes de Salazar mentions that the Emperor's cacao warehouse held more than 40,000 loads, which would mean 960,000,000 beans!
The chronicler Motolinia tells us that in his day (shortly after Cortes' conquest of Tenochtitlan), the daily wage of a porter in central Mexico was 100 beans, which puts into perspective the following partial list of commodity prices in Tlaxcala, from a Nahuatl document circa 1545:
* One good turkey hen is worth 100 full cacao beans, or 120 shrunken beans.
* A turkey is worth 200 cacao beans.
* A hare [jackrabbit] or forest rabbit is worth 100 cacao beans each.
* A small rabbit is worth 30 cacao beans.
* One turkey egg is worth 3 cacao beans.
* An avocado newly picked is worth 3 cacao beans; when an avocado is fully ripe it will be equivalent to one cacao bean.
* One large tomato will be equivalent to a cacao bean.
* A large sapote fruit, or two small ones, is equivalent to a cacao bean.
* A large axolotl [larval salamander, an Aztec delicacy] is worth 4 cacao beans, a small one is worth 2 or 3 cacao beans.
* A tamale is exchanged for a cacao bean.
* A fish wrapped in maize husks is worth 3 cacao beans.
Cacao As A Superfood
Cacao beans contain over 300 chemically identifiable compounds making it one of the most complex food substances on Earth! Substances in chocolate that have been discussed in the scientific literature as pharmacologically significant, include: anandamide (bliss chemical), arginine (nature's Viagra), dopamine (neurotransmitter), epicatechins (antioxidants), histamine, magnesium, serotonin (anti-stress neurotransmitter), tryptophan (anti-depressant amino acid), phenylethylamine (PEA), polyphenols (antioxidants), tyramine, and salsolinol.
Magnesium
Dr. Bernard Jensen's research on the heart indicates that this organ requires two minerals more than any other, magnesium and potassium.
Magnesium is concentrated eighteen times greater in the heart muscle than in the bloodstream.
Magnesium is the primarily mineral missing when heart problems occur. Magnesium increases the overall vigor of the heart muscle. This mineral also decreases blood coagulation thus lowering blood pressure and helping the heart pump more effectively. Cacao, of course, is a fantastic food source of heart-supporting magnesium.
Antioxidants According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants.
This is a whopping 10% antioxidant concentration level! This makes cacao one of the richest sources of antioxidants of any food. Compare the cacao bean to processed cocoa powder (defatted, roasted cacao treated with potassium carbonate) and chocolates which range in flavonol content from the more common concentration of 500 milligrams per 100 grams in normal chocolate bars to 5,000 milligrams in Mars Corporation's special Cocoapro cocoa powder.
Research has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism.
Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea.
Their findings were published in an article entitled "Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine," found in the American Chemical Society's Journal of Agriculture and Food Chemistry, a peer-reviewed publication. Scientists have known that cocoa contains significant antioxidants, but no one knew just how rich they were compared with those in red wine and green tea.
The Cornell researchers, led by Chang Y. Lee, chairman of the Department of Food Science and Technology at Cornell University's New York State Agricultural Experiment Station in Geneva, N.Y., say the reason that cocoa leads the other drinks is its high content of antioxidant compounds called phenolic phytochemicals, or flavonoids.
They discovered 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE) in a single serving of cocoa.
Examining a glass of red wine, the researchers found 340 milligrams of GAE and 163 milligrams of ECE. In a cup of green tea, they found 165 milligrams of GAE and 47 milligrams of ECE.
The ORAC test examines the antioxidant levels of various foods. The higher the ORAC score, the higher the level of antioxidants present in the food. Source: US Department of Agriculture / Journal of the American Chemical Society Dairy Products and Antioxidants
Cacao and dark chocolate boost antioxidants; however, the addition of dairy products/milk cancels out the effects of antioxidants. Studies indicate that dairy products specifically block the absorption of all the great antioxidants in chocolate!
Allergies A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. The idea that chocolate is a common allergen has been around for a long time, but recent evidence suggests allergy to chocolate is quite rare. It is more often the case that the person is in fact allergic to milk and dairy products.
Acne Research by the U.S. Naval Academy concluded that there is no evidence that chocolate causes or exacerbates acne. It is likely that the sugar added to chocolate exacerbates acne.
What we are finding is that chocolate itself is a health food, especially in its raw form as cacao beans. It is the substances added to chocolate that cause the problems: dairy products/milk and sugar!
Methylxanthines: Theobromine and Caffeine Cacao can increases one's energy substantially. Cacao does contain the stimulating methylxanthines: theobromine and a small amount of caffeine.
Theobromine Theobromine makes up between 1-2% of the cacao bean. Theobromine stimulates the central nervous system, relaxes smooth muscles, and dilates blood vessels. Theobromine has about 1/4 of the stimulating power of its sister molecule caffeine.
Theobromine is also a mild diuretic (increases urination) and has been used as a medical drug in cases where a heart attack had resulted in an accumulation of body fluid.
Theobromine is a cardiac stimulant. This is a reason why it has been used to treat high blood pressure. One of the reasons why dogs should not eat cacao or chocolate is because this food can cause cardiac arrest. Dogs simply lack the enzymes necessary to metabolize quantities of theobromine in excess of 100-150 mg per kilogram of the dog's body weight.
Caffeine Estimates of how much caffeine is present in cacao differ, depending on the source. However, it generally agreed that chocolate is a poor source of caffeine.
Consider the following estimates we came across in our research:
* A 1.4 ounce-piece of chocolate (40 grams) contains the same amount of caffeine as one cup of decaffeinated coffee.
* A cup of hot chocolate usually contains about 4 or 5 milligrams of caffeine, which is about 1/20 that of a cup of regular coffee.
* According to the Chocolate Information Center, a 50-gram piece of dark chocolate - about the size of your average chocolate bar - will yield between 10 and 60 milligrams of caffeine, while an average 5-ounce cup of coffee can yield up to 175 milligrams.
* 800 grams of milk chocolate (that's a lot of chocolate!) contains the equivalent amount of caffeine present in a cup of coffee.
* A cup of coffee may contain 50 to 175 milligrams of caffeine, a cup of tea contains 25 to 100 milligrams, and a cup of cocoa beverage contains 25 milligrams to none.
Interesting research on caffeine in the field of homeopathy (a branch of medical science) indicates caffeine's stimulating effect when cooked, but not when eaten raw.
One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee and an excited state of circulation, demonstrated by an accelerated pulse. Notably, when the same decoction was made with raw, unroasted cacao beans neither effect was noticeable.
Phenylethylamine (PEA) PEA is a chemical in cacao that increases the activity of neurotransmitters (brain chemicals) in parts of the brain that control our ability to pay attention and stay alert.
Elevated PEA levels occur when we are captivated by a good book, movie, or project; this happens specifically during those moments when we are so focused that we lose all track of time, food, and the outside world.
PEA is noticeably abundant in the brains of happy people. Chocolate has been found to contain up to 2.2% phenylethylamine (PEA).
Anandamide (The Bliss Chemical) A neurotransmitter called anandamide (n-arachidonoylethanolamine), has been isolated in cacao in quantities significant enough to affect the brain. Anandamide is a cannabinoid naturally found in the human brain.
Anandamide is a lipid (fat) known as "the bliss chemical" because it is released while we are feeling great.
Monoamine Oxidase Inhibitors (MAO Inhibitors) These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters such as anandamide, dopamine, etc. to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.
MAO inhibitors make one younger as they allow more neurotransmitters to remain in the bloodstream. A primary phenomenon that separates children from adults is the level of neurotransmitters in the blood and bodies of children.
Generally, as one remains on the planet longer and longer, the level of neurotransmitters decreases. This creates physical rigidity, less creativity, less joy, and more aging! Cacao, being an MAO inhibitor, keeps plenty of neurotransmitters in circulation and thus stops this phenomenon from ever occurring.
Aphrodisia As with all languages, the peoples of pre-Columbian Central America often spoke in metaphors composed of words or phrases which, when uttered in sequence, had a hidden meaning. One of these metaphors was yollotl, eztli, "heart, blood," which referred to cacao.
Chocolate truly is food for the heart - it is the heart's "blood," due to its magnesium, antioxidants, love chemicals and esoteric properties. Chocolate, as we know it, is known for its sensual love vibration. Chocolate is the symbol of sensuality, pleasure, and sexuality.
Some writers have claimed that 50% of women prefer chocolate to sex! (imagine if they were given real chocolate: cacao beans!)
We have often heard that "chocolate opens the heart" - which is actually true. Chocolate is the gift to all lovers. Chocolates are always given as love offerings. A box of chocolates is one of the most common gifts for Valentine's Day.
Cacao, because it is unadulterated, has an even stronger love energy. In ancient Aztec wedding ceremonies, the bride and groom would exchange 5 cacao beans with each other.
Nature's Prozac (Anti-Depressant Properties of Cacao) As we have noted, cacao is one of nature's richest sources of magnesium, which is a heart as well as brain mineral. Cacao is also a great source of serotonin, dopamine, and phenylethylamine, three well-studied neurotransmitters, which help alleviate depression and are associated with feelings of well being.
Cacao contains monoamine oxidase inhibitors (MAO Inhibitors) that improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down. Cacao contains anandamide which delivers blissful feelings.
Cacao also contains B vitamins, which are associated with brain health. All this makes cacao a natural prozac!
Research by British psychologist, Dr. David Benton at the University of Wales in Swansea, found chocolate to be an excellent mood elevator. When he played sad music to a group of students, their moods sank.
He then offered them the choice of milk chocolate or carob (a natural chocolate substitute that is similar in taste). Without their knowing which product they were eating, the participants found that the chocolate raised their moods, while the carob did nothing. Moreover, as their moods fell, their cravings for chocolate increased.
Raw Chocolate The truth about the health-benefits of chocolate is finally reaching our ears. However, the whole truth should be told. Chocolate is healthy if it is dark with no added dairy products/milk or refined sugar.
Even better are raw cacao beans, the "food of the gods" which possess all the magical properties of chocolate without any adulteration or processing! Add real chocolate chips (crushed cacao beans) to your favorite dessert and watch all heaven break loose! Experiment with, eat, and enjoy real organic cacao beans and you will know why the Mayans and Aztecs used cacao as money!
Chocolate Nut-Milk Recipe 1 liter (4 cups) of coconut water 20 cacao beans (preferably peeled) 10 raw cashews (everyone loves cashews!) 3-5 tablespoons of carob powder and/or maca powder (maca is a powdered root from Peru that is an amazing high-protein superfood aphrodisiac, strengthener, and fertility enhancer) 3-5 tablespoons of honey and/or agave cactus nectar 2 tablespoons of hempseed oil 2 tablespoons of coconut oil/butter 2-3 pinches of sea salt (preferably celtic sea salt or Himalayan pink rock salt) 2-3 sprinkles of cinnamon Blend all ingredients, drink, and arrive back on Earth in about 2 hours!
David Wolfe (www.davidwolfe.com) is the author of The Sunfood Diet Success System, Eating For Beauty, co-author of a currently-untitled book on raw cacao and Professor of Live-Food Nutrition at Gabriel Cousens Tree of Life Masters Program in Patagonia Arizona.
He is considered by peers to be the leading authority on raw-food nutrition. David is supported in his nutritional mission by the online healthfood store Rawfood.com.
References
Books Coe, Sophie D. and Coe, Michael D. The True History of Chocolate. New York: Thames and Hudson, 1996. Cousens, Gabriel, M.D. with Mark Mayell. Depression-Free for Life. New York: Harper Collins, 2001. Drapeau, MSc., Christian, Primordial Food (Aphanizomenon Flos-Aquae), One World Press, Asheville, North Carolina, 2003 Jensen, Dr. Bernard. Dr. Jensen's Guide To Body Chemistry & Nutrition. Los Angeles, CA: Keats Publishing, 2000. Lopez, Ruth. Chocolate: The Nature of Indulgence. New York: Harry N. Abrams, 2002. Presilla, Maricel E. The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes. Berkeley, CA: Ten Speed Press, 2001. Articles Holt RR, Lazarus SA, Sullards MC, et al. Procyanidin Dimer B2 [epicatechin-(4beta-8)-epicatechin] In Human Plasma After The Consumption of Flavanol-Rich Cocoa. Am J Clin Nutr. 2002; 76:1106-1110. Kris-Etherton, PM, Keen, CL. "Evidence That The Antioxidant Flavonoids in Tea and Cocoa are Beneficial for Cardiovascular Health." Curr Opin Lipidol. 2002; 13:41-49. Land, Ruth, "Loving Luxury Chocolate," Money Magazine, February 9, 2004 Morgenthaler, J. and Joy, D. Better Sex Through Chemistry. Petaluma, California: Smart Publications, 1995. Olson, Elizabeth, "Beyond Delicious: Could Chocolate Also Be Good For You?," New York Times, February 17, 2004. Osakabe, N, Baba S, Yasuda A, et al. "Daily Cocoa Intake Reduces The Susceptibility of Low-Density Lipoprotein To Oxidation As Demonstrated In Healthy Human Volunteers," Free Rad Res. 2001; 34:93-99. Richelle, M, Tavazzi I, Offord E, "Comparison of the Antioxidant Activity of Commonly Consumed Polyphenolic Beverages (Coffee, Cocoa, Tea) Prepared Per Cup Serving," J Agric Food Chem. 2001;49:3438-3442. Rios LY, Bennett RN, Lazarus SA, et al. "Cocoa Procyanidins Are Stable During Gastric Transit In Humans. Am J Clin Nutr. 2002; 76:1106-1110. Simao, Paul, Study Links Marijuana Buzz, "Runner's High", Reuters, Atlanta, Jan. 9 Websites www.uspharmacist.com "The Health Benefits of Dark Chocolate," George Nemecz, PhD (Vol. No. 29:02, posted 2/15/4) www.rain-tree.com/db/Theobroma-cacao-phytochem.htm (Dr. Duke's Phytochemical and Ethnobotanical Databases)
More on David Wolfe's forthcoming book on raw chocolate: Contains nearly 100 raw chocolate recipes!!! Learn and Experience How Cacao (raw chocolate): the Food of the Gods allows you to: * Eat less, lose weight, and live more * Heal and open your heart * Alleviate depression and lost love * Increase your sensuality and beauty * Double your joy * Nourish your brain * Accelerate your nutrition * Attract prosperity into your life * Experience the world's most wonderful aphrodisiacs * Make the most outrageous beverages, desserts, cakes, ice creams and many other super treats! Special Notice: The recipes in this book allow you to find that perfect alchemical potion that causes all heaven to break loose. Raw chocolate is suitable for vegetarian and vegan diets -- and great for kids too!!!
Chocolate Milk: The New Sports Drink?
Study Shows Chocolate Milk May Help Athletic Performance
During a 2004 Summer Olympics awash in controversies over steroids and supplements, one sportswriter wryly noticed that top American swimmer Michael Phelps was playing it safe -- he preferred to drink Carnation Instant Breakfast between races.
Now it appears that the six-time gold medalist may have been onto something. A new study shows that plain old chocolate milk may be as good -- or better -- than sports drinks like Gatorade at helping athletes recover from strenuous exercise.
The study, published in the International Journal of Sport Nutrition and Exercise Metabolism, was small in scale; it was partially funded by the dairy industry. But dietitians say the study should help to counter the notion that high-tech, expensive supplements are better than whole foods when it comes to athletic performance.
They also note that milk contains key nutrients, such as calcium and vitamin D, in quantities that sports drinks can't match. "[Milk] is a sports drink 'plus,'" Keith Ayoob, EdD, a registered dietitian and associate professor of pediatrics at the Albert Einstein College of Medicine, tells WebMD. "It will supply you with things you need whether or not you're working out."
The study builds on findings that intense endurance exercise reduces the muscles' supply of stored glucose, or glycogen, a key source of fuel for exercise. To maximize glycogen replacement, the American College of Sports Medicine and the American Dietetic Association recommend taking in a serving of carbohydrates within 30 minutes after a long and vigorous workout.
Milk vs. Sports Drinks Common sports drinks such as Gatorade supply those carbs, as well as fluids and electrolytes lost through sweat. However, more recent research suggests that adding protein to the mix may further hasten recovery.
Hence the new wave of drinks such as Endurox R4 that include protein as well as higher doses of carbs. In the study, nine male cyclists rode until their muscles were depleted of energy, then rested four hours and biked again until exhaustion. During the rest period, the cyclists drank low-fat chocolate milk, Gatorade, or Endurox R4.
During a second round of exercise, the cyclists who drank the chocolate milk were able to bike about 50% longer than those who drank Endurox, and about as long as those who drank the Gatorade.
The findings suggest that chocolate milk has an optimal ratio of carbohydrates to protein to help refuel tired muscles, researcher Joel M. Stager, PhD, Indiana University kinesiology professor, tells WebMD.
But the most puzzling result of the study, experts say, was why Endurox -- which has the same carb-to-protein ratio as the chocolate milk -- fared so poorly. Researcher Jeanne D. Johnston, MA, tells WebMD it may have to do with the different composition of the sugars in the milk.
Another theory is that the sugars in the milk may be better absorbed in the gut than those in the Endurox.
Edward F. Coyle, PhD, a researcher on exercise and hydration at the University of Texas, tells WebMD the trial would have been stronger if the researchers had also tested the effect of flavored water or another dummy (placebo) drink.
The study was partly funded by the Dairy and Nutrition Council, an industry group. Coyle says that the study's reliance on industry funding is not unusual in the world of sports research, as federal funding for such research is hard to come by.
A Cheaper Alternative? While rapid nutrient replacement may not be important for casual exercisers, it can make a big difference in performance for competitive athletes who work out vigorously once or twice a day, says Roberta Anding, a sports dietitian and spokeswoman for the American Dietetic Association.
Anding has long recommended chocolate milk for young athletes who come to her practice at Texas Children's Hospital in Houston. For children and teenagers from lower-income families, it doesn't make sense to spend serious money on sports drinks when they can get milk as part of a subsidized lunch program, she tells WebMD. The only advantage of sports drinks, she notes, is that they never spoil.
Ayoob estimates that more than two-thirds of teenagers should be drinking more milk anyway because they don't get enough calcium in their diets. He also recommends milk for its vitamin D and potassium content. "For me, this is a no-brainer," he says.
SOURCES: Karp, J. International Journal of Sport Nutrition and Exercise Metabolism, 2006; (16: 78-91). "Nutrition and athletic performance -- Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine,"
http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/adap1200.cfm. Svrluga, Barry, "Olympics Swim Trials," Washington Post, July 13, 2004. Jeanne Johnston, department of kinesiology, Indiana University at Bloomington. Joel M. Stager, PhD, department of kinesiology, Indiana University at Bloomington; Keith Ayoob, EdD, RD, associate professor of pediatrics, Albert Einstein College of Medicine. Edward F. Coyle, PhD, professor, kinesiology and health education, University of Texas. Roberta Anding, clinical and sports dietitian, Texas Children's Hospital, Houston.
Chocolate May Help Smokers' Blood Vessels
Not a Green Light for a Chocolate Binge, Researchers Warn
Sept. 29, 2005 -- Chocolate may help repair damage to smokers' blood vessels, at least temporarily, a new study shows.
The benefit may stem from antioxidants called flavonols that are found in chocolate (and fruits and vegetables), write the researchers in the Journal of the American College of Cardiology.
But smokers shouldn't count on chocolate for heart health. The best bet is to quit smoking, states a news release from the American College of Cardiology.
Chocolate Study The study was done by researchers including Christian Heiss, MD, PhD, of Heinrich-Heine University in Dusseldorf, Germany. Only 11 people participated. They were about 31 years old, on average. All were smokers, and smoking was their only known risk factor for heart disease.
Smoking raises the risk of many health problems, including heart disease, which is a leading cause of death for men and women alike. Why weren't any nonsmokers included? Smokers tend to have abnormal blood vessel responses to blood flow. Those abnormalities are what the researchers were interested in.
Those abnormalities are called endothelial dysfunction. That means that blood vessels had trouble expanding or contracting to handle changes in blood flow. Endothelial dysfunction can lead to atherosclerosis (the hardening of the arteries), which could eventually cause a heart attack or stroke.
Smokers aren't the only people who can have endothelial dysfunction. Drink Data Participants were told to fast overnight and not smoke for 12 hours before the experiment. Each person drank a flavonol-rich cocoa drink and a flavonol-poor cocoa drink. The two drinks looked and tasted the same.
lood vessel function was notably better after drinking the flavonol-rich drink, the researchers report. That might be due to rises in levels of a chemical called nitric oxide in the blood, they write.
When participants were given a drug to block nitric oxide, no further improvements were seen. Long-term effects of chocolate on endothelial dysfunction aren't known. The study was funded by an unrestricted grant from candy maker Mars Inc., which also supplied the cocoa drinks.
Flavonol Sources Besides chocolate, flavonols are "abundantly present in fruits and vegetables," write the researchers. Flavonols belong to a family of antioxidants called flavonoids. Flavonoid sources include red wine, tea, and produce including sweet cherries, apples, apricots, purple grapes, blackberries, raspberries, and broad beans.
The cocoa drink used in the study was specially processed to retain much higher flavonol levels than those typically found in commercially available cocoa drinks, so "it is unlikely that drinking more hot chocolate would produce a similar effect," states the American College of Cardiology's news release.
empted to flock to chocolate for heart health? You might want to nibble, not gorge. Overdo it, and you may blow your calorie budget and gain weight, which could further burden your heart.
SOURCES: Heiss, C. Journal of the American College of Cardiology, Oct. 4, 2005; vol 46: pp 1276-1283. News release, American College of Cardiology.
Now I have to stop...go into my kitchen and pour a handful of Toll House Semi-Sweets into my hand...wanna join me?
Posts: 9481 | From Sunshine State | Registered: Mar 2001
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Holy smokes Marnie, after reading that I'm pretty sure I know everything there is to know about chocolate.
I personally eat dark chocolate every night before bed with a glass of milk and water. High quality stuff all the way! None of that processed, mass produced crap...
Posts: 170 | From Vancouver | Registered: Apr 2006
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lpkayak
Honored Contributor (10K+ posts)
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bummer about dairy canceling out all the good affects tho...i don't think i can find all those special ingredients to make the recipe. maybe someone should mass produce one good recipe---really good : taste good and and be good for you.
i bet they would get rich quick.
-------------------- Lyme? Its complicated. Educate yourself. Posts: 13712 | From new england | Registered: Feb 2004
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I bought a large bar of unsweetened chocolate and a box of unsweetened 100% cocoa powder.
Time for some hot chocolate!!!! Made with coconut milk and stevia, it should actually be a very healthy drink.
Thanks so much Marnie. BTW where would one purchase raw cacoa beans...would they be at whole foods? Online? Thanks!!! Posts: 594 | From NJ/NY | Registered: Jun 2006
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Marnie
Frequent Contributor (5K+ posts)
Member # 773
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To purchase, go here and scroll to the bottom for the rawfoods link:
P.S. Stevia is too sweet for me as a sugar substitute. I prefer Xylitol.It comes from NOW and the box contains packets. Our OWN bodies actually make this natural sugar...just a little.
It can make you "loose", so I only use 1 packet per day in my coffee...but it seems the body adjusts in time and this "side effect" doesn't happen.
Of course ANY sugar, which we MUST have...our brain cells, our WBCs, need glycogen...can trigger yeast...so keep the probiotics up.
Posts: 9481 | From Sunshine State | Registered: Mar 2001
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posted
thanks Marnie..yeah I noticed stevia is quite sweet, I use it moderately and may use hardly any if the ground cacoa beans and coconut milk taste good enought together, they just might.
I have another dessert in teh works now too thanks to this recipe. I am trying it Friday and will post it in the general support forum along w/the custard recipe.
I simply had to start finding ways to get healthy desserts Posts: 594 | From NJ/NY | Registered: Jun 2006
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robi
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Chocolate, yes!!!!!!!! Be sure it is organic though. Chocolate is one of the worst foods if you dno't want high levels of pesticides.....and who does?
Not all non-organic chocolate is heavy on the pesticides but it is a guessing game to know which is bad and which is not. CHoclate is one of the most heavily sprayed foods.
Go organic on this one.
Besides organic, dark choclate tastes better. My favorites are Equal Exchange very dark and Green and Black's Dark.
Yum, Yum, robi
-------------------- Now, since I put reality on the back burner, my days are jam-packed and fun-filled. ..........lily tomlin as 'trudy' Posts: 2503 | From here | Registered: Apr 2004
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That drink sounds really wonderful. But, before I get too excited. I noticed that I do not have most of those ingredients on hand. Just how much would it cost to make that drink??
Thanks, Katherine
Posts: 89 | From AZ | Registered: Mar 2006
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yes, I buy everything organic now anyways. I've turned into a true healthnut since this illness damn near had me bed ridden.
Posts: 594 | From NJ/NY | Registered: Jun 2006
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posted
If I were to eat sugar again, I would surely have my favorite milk chocolate: Callebaut, Belgian Chocolate. Best chocolate in the universe!
I'm guessing European chocolate would have less pesticides, too.???
The best tasting dark chocolate I've found(has sugar in it)is the brand Chocolove with 77% cacao.
Of course it doesn't matter, since I won't be eating chocolate any time soon with at least a years worth of antibiotics ahead of me!
A great Dutch cocoa I've found is Droste. Low carb and no sugar! Makes great hot chocolate(with a small drop of Stevia) Posts: 366 | From MA | Registered: Apr 2006
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posted
I eat it every day for breakfast. Order the organic cocoa by the case (6-1# pks)at my local health food store & he gives me a good discount.
3 tbls cocoa 3 heaping tbls. of ground nuts of choice stevia, xylitol to taste mix with enough water to make a paste add about 1 tbl. of olive oil or coconut oil add blueberries or anything else you want to. If you take any ground herbs this is a good place to put them
Its a wonderful way to start my day and brightens up my litited diet.
You could use something like almond or cashew butter instead of the nuts.
I know I posted this befor and Im still eating & enjoying it!
Posts: 561 | From connecticut | Registered: May 2004
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5dana8
Frequent Contributor (1K+ posts)
Member # 7935
posted
here's a recipe someone posted for frozon home made anti-yeast chocolate bars:
Can't remember the exact quanity of the ingredients but goes something like this-similar to sofy's:
melt 3 Tbs SF cocco powder(can get dark or milk chocolate) 1 tbs extra virgin coconut oil stevia or xylitol to taste depending on how sweet you like it. ground nutz if desired
melt all togeather when not really molton hot pour onto a layer of foil or wax paper and place in the freezer for aprox 30 minets or untill firm.
After its firm it tastes just like a chocolate bar with nuts and a hint of coconut flavor.
I love this. Specially when I am pms. But I personally can't eat chocolate after lunch time because it can keep me awake.
-------------------- 5dana8 Posts: 4432 | From some where over the rainbow | Registered: Sep 2005
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minoucat
Frequent Contributor (1K+ posts)
Member # 5175
posted
Marnie, great info.
I found the best prices for cacao powder and maca powder (both organic) at http://www.rawganique.com
-------------------- ********************* RECIDITE, PLEBES! Gero rem imperialem! (Stand aside plebians! I am on imperial business.)
I order a case box (6 1# bags) from my local health food store.
Brand Name is Shiloh Farms organic cocoa powder.
Cost me just under $7 per bag.
He carried another brand in the store that is more expensive but I always order the full box of this and he obliges me with a good price.
I order several things that I use a lot of that way to save a $$$. Most small independent stores are glad to give you case prices.
They make a small protit and it takes no shelf space waiting for someone to come and buy it.
Befor I asked him to order the cocoa he didnt carry it and now he does and sells plenty.
Posts: 561 | From connecticut | Registered: May 2004
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