Chocolate may protect the brain from stroke (and this time it's the milk variety)

By Daily Mail Reporter

Eating chocolate may reduce the long term risk of stroke, research has shown.
Men who consumed moderate amounts of chocolate each week were less likely to suffer a stroke over a period of 10 years than those who ate none.

The difference was small, but significant. Study participants who ate the most chocolate, equivalent to about one third of a cup of chocolate chips, reduced their stroke risk by 17 per cent. A total of 37,103 Swedish men aged 49 to 75 took part in the study.

Their diets were assessed with food questionnaires, which asked how often they ate chocolate. The men's progress was then followed for 10 years, during which researchers recorded 1,995 cases of a first stroke.

Previous studies have shown that chocolate may help prevent diabetes, control blood pressure, and protect against heart disease. Healthy antioxidant plant chemicals called flavonoids are thought to explain the health benefits.

Dr Susanna Larsson, from the Karolinska Institute in Stockholm, who led the latest research, reported in the journal Neurology, said: 'The beneficial effect of chocolate consumption on stroke may be related to the flavonoids in chocolate.

'Flavonoids appear to be protective against cardiovascular disease through antioxidant, anti-clotting and anti-inflammatory properties. It's also possible that flavonoids in chocolate may decrease blood concentrations of bad cholesterol and reduce blood pressure.

 

'Interestingly, dark chocolate has previously been associated with heart health benefits, but about 90 per cent of the chocolate intake in Sweden, including what was consumed in our study, is milk chocolate.'

The men who ate the largest quantities consumed a modest 63g of chocolate per week. This is about a third of a cup-full of chocolate chips, or just a little more than a Mars bar which weighs 58 grams.

Put into context, the 17 per cent risk reduction amounted to 12 fewer strokes per 10,000 participants over 10 years, or 100,000 "person years".

The research was followed up by a larger analysis of data from five studies in Europe and the US that included 4,260 stroke cases. This showed that people eating the most chocolate were 19 per cent less likely to have a stroke than those consuming the least.
For every increase in chocolate consumption of about 50 grams per week, stroke risk decreased by about 14 per cent.

In their paper, the scientists said further studies were needed before any recommendations could be given about chocolate consumption. They added: 'Because chocolate is high in sugar, saturated fat, and calories, it should be consumed in moderation.'

Read more: http://www.dailymail.co.uk/health/article-2195703/Chocolate-protect-brain-stroke.html#ixzz25YUXazKM

Who doesn't love chocolate? (+recipes)

Celebrating that most wonderful of decadent ingredients.

Chocolate self-saucing individual puddings. Photo / Babiche Martens

Who doesn't love chocolate? There has always been a sense of luxury connected to it. Savouring the finest chocolate should be an exceptional experience. Much knowledge and effort goes into creating such a delicious product, compared to the mass-produced offerings that often taste disappointing. Try to buy the best quality chocolate you can afford, with the highest cocoa content, knowing that the end result will be considerably richer in flavour and texture.

The recipes today - a cake, muffins and a pudding - are delightful in their simplicity. There are no tricky ingredients but all the recipes are lovely for a winter's day.

Muffins can often be uninspiring, largely because some of those sold commercially are made from instant muffin mix, but if you come across lovingly made muffins with proper ingredients - and not too big - they make for a delightful accompaniment to one's morning coffee. I've added hazelnuts to this recipe because I love the flavour when combined with chocolate. Remember to fold the batter gently until just mixed so the result is soft and not overworked.

Everyone should have a perfect chocolate cake in their repertoire. This one suits me because of the lack of flour and the inclusion of ground almonds, which makes the texture short, the flavour superior and produces a cake that can be used for dessert, with a wee glass of dessert wine or port and a dollop of softly whipped cream.

A self-saucing pudding is one of the most decadent winter dessert recipes I can think of. It is really important to use dark chocolate and dark - preferably Dutch - cocoa in this recipe so the pudding is divinely decadent. Spooning through the crusty pudding top reveals a rich sauce and when paired with soft vanilla bean icecream or runny cream, the result is fantastic.

Chef's tip

I am not a great fan of the microwave. I don't own one because apart from heating up leftovers, I don't see the reason for one. But if you do, chocolate can be melted very successfully using a gentle heat and microwaving in 30 second increments until just melted, then only a slight stir is needed. Chop the chocolate first before heating.

By Amanda Laird | Email Amanda

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Dr. Oz and Dr. Roizen: Dark chocolate is good for your muscles

By Dr. Mehmet Oz and Dr. Michael Roizen, Special to the Province

The world’s most expensive piece of chocolate, from ­Knipschildt Chocolatier, is a $250 dark-chocolate truffle with a French black truffle inside. Fortunately, you don’t need to spend big to get big muscles from dark chocolate.

Turns out that in addition to its blood-pressure-lowering, cavity-fighting, heart-loving, blues-chasing powers, a double dose (we advocate ½ ounce or less twice a day) every day of dark (not milk) chocolate revs up power ­stations called mitochondria in each and every cell in your body. That makes your muscles stronger and increases your endurance.

What is it about chocolate? It’s packed with flavonoids, a plant-based chemical that’s a pro at anti almost everything: ­antiviral, anti-allergic, anti-platelet, anti-inflammatory, anti-tumour and anti-Alzheimer’s.

It’s also adept at affecting cell-signalling pathways that ­regulate the growth, proliferation and death of cells.

Megasurveys show that folks who eat the most ­chocolate cut their risk for heart disease by 37 per cent, diabetes by 31 per cent and stroke by 29 per cent.

How much is enough?

Our favourite is 70 per cent cacao semi- or bittersweet. And no more than an ounce a day, or you’ll wander into the dark side of dark chocolate — too many calories and too much fat. (Make sure it takes the place of other calories, so it doesn’t add to your total).

If you want to get some of the benefits and fewer calories, even as little as a quarter ounce a day will help make your heart and other muscles stronger and head smarter.

How sweet it is!

Original source article: Dr. Oz and Dr. Roizen: Dark chocolate is good for your muscles

Read more: http://www.theprovince.com/Roizen+Dark+chocolate+good+your+muscles/6488326/story.html#ixzz1svQm3Ass

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Love chocolate? That may be good news for your waistline

LESLIE BECK

Most people trying to manage their weight don’t eat chocolate on a regular basis for fear of consuming too many calories, not to mention excess fat and sugar.

But new study findings published earlier this week in the Archives of Internal Medicine, suggest you don’t have to ditch chocolate from your diet. According to the researchers, frequent chocolate eaters actually weigh less – not more – than people who seldom eat it.

Chocolate, in particular dark chocolate, has previously been linked to a lower blood pressure and cholesterol level. Regular chocolate consumption has also been shown to improve how the body uses insulin, the hormone that sends glucose (sugar) from the bloodstream into cells where it’s used for energy.

High blood pressure and elevated blood glucose are two features of metabolic syndrome, a disorder believed to double the risk of heart attack and increase the likelihood of developing type 2 diabetes by fivefold.

Having a large waist circumference is another part of the metabolic-syndrome picture.
For the study, researchers from the University of California in San Diego wanted to find out if the benefits of chocolate also extended to reducing body fat, offsetting its extra calories.

They obtained dietary data from 1,018 healthy men and women, average age 57. Participants were also asked how many times per week they ate chocolate. Body weight and height were measured to determine each participant’s body mass index (BMI).

BMI is calculated by dividing a person’s weight (in kilograms) by his height (in metres squared). BMI values from 18.5 to 24.9 are defined as normal weight and linked with a lower risk of health problems.
Adults who ate chocolate more frequently had a lower BMI than those who consumed it less often, despite eating more overall calories. In fact, BMI was one point lower among people who indulged five times a week compared to not at all. One point on the BMI scale translates to seven pounds if you’re 5 foot 10, or a five pound difference if you’re 5 foot 3.

The lower BMI of the frequent chocolate eaters was not explained by exercise nor did they appear to have a healthier diet. They didn’t exercise any more or any less than non-chocolate eaters and they didn’t eat more fruits and vegetables, one indication of a healthier diet.

Dark chocolate’s potential health effects are thought to be due to flavonoids, natural compounds in cocoa beans, which give dark chocolate its bittersweet taste. The more chocolate is processed and the less cocoa it contains, the fewer the flavonoids. Dark chocolate has a high concentration of flavonoids, milk chocolate contains fewer because it’s diluted with milk, and white chocolate contains none.

Researchers suspect that one flavonoid in chocolate called epicatechin may help explain the lower body weight finding. In animals, epicatechin has been shown to boost metabolism, increase muscle mass and reduce weight without changing calories or exercise.

In other words, these findings suggest the quality – rather than just the amount – of calories may impact body weight, an interesting concept but certainly one that has not been proven. Calories do matter when it comes to weight control.

Flavonoids do have beneficial heart effects: They inhibit blood-clot formation, help blood vessels relax, and slow the oxidation of LDL cholesterol (oxidized LDL cholesterol is thought to be a more dangerous form of cholesterol).

If you love chocolate, the findings from this week’s study may seem like good news. But they don’t mean you can eat as much chocolate as you want. The researcher, Dr. Beatrice Golomb, told me her analysis hinted that the more chocolate eaten at one occasion had less favourable effects on body weight.

Nor do these findings mean eating chocolate will help you lose weight. They are simply a correlation and don’t prove cause and effect.

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Bristol chocolate festival proves an egg-cellent day out

The Chocolate Wars

Let's agree to agree: chocolate is delicious, and it's also good for you. But, like all great love stories, this one has a twist: in order to reap any health benefits, the chocolate you eat should be dark, dark, dark.
Here are some Real Facts paired with some Julie Facts about dark chocolate.

- Dark chocolate contains antioxidants and helps to lower blood pressure... but only in people of a certain age who already have mild to high blood pressure. I have pretty low blood pressure, and I like to think that's because I have been eating chocolate all my life. I find that eating dark chocolate relaxes me and that's why I always have some on my person. I also like to think that I am not "of a certain age" yet.

- If you eat the recommended 100-gram, 450-calorie chocolate bar
a day, you could significantly lower your blood pressure... and/or you could gain a lot of weight. Gaining weight might make you stressed out and, therefore, elevate your blood pressure. So don't eat a whole chocolate bar every day, please, unless you are under medical supervision or unless you for some reason want to get chubby to fit back into your pregnancy jeans.

- Did you know that you cannot eat that dark chocolate with a glass of milk, because the milk actually counteracts the benefits? This is why I try to wash down my dark chocolate with a glass of red wine, thereby doubling my antioxidant intake and maximizing my chances of clean living. Not to brag, but I'm super healthy like that.

- According to a new study, "more frequent chocolate-eaters had smaller BMIs, a ratio of height and weight that's used to measure obesity." This study doesn't even mention that the chocolate has to be dark! What's next to magically improve my life? A study finding that unicorns are real?

Chocolate makers read the science section of the New York Times just like we do, and so they know that we know that dark is the way to go. Ever since hearing that the average chocolate-eating public might start buying dark, these modern-day Willy Wonkas have been hard at work perfecting the taste of high performing, high-cocoa-percentage chocolates. If you've ever paid for items at a gourmet deli or Barnes and Noble, your eye has probably passed over the point-of-purchase displays of chocolate bars that whisper, "Buy me" and "Eat me." You can even buy a chocolate bar while paying for your bras at Lord & Taylor, though I'm not sure why you'd want to. But you can! I bet you are a discriminating consumer like me, noting evidence of the artisanal chocolate bar craze, and wondering how the different brands stack up. Maybe you've even sampled a few.

If you don't mind me asking, how fierce is your chocolate bar? Can you withstand 72% pure cacao? Do you like "intense dark chocolate," as one Balducci's bar says, or "really intense dark chocolate," like another bar reads? What's next after that, I wonder... holy hell chocolate? Crazy f*&%ing strong chocolate? We-dare-you-to-eat-this-and-talk-straight-afterwards chocolate? Some of these bars are downright scary.

So, to take the fear and the sting out of the morass of options, I would like to bring you the best of the bunch, in a very unscientific taste test. I have been conducting this hard work over the past few weeks, just in time for bathing suit season.

Godiva offers 3 dark options, a 72% plain, a 72% with almonds, and a 50% with sea salt, each $5.00. I'm a sucker for sea salt, so while I was buying some books at Barnes & Noble (a store lovingly re-named Nook & Godiva by my friend, comedienne/writer Karen Bergreen) I grabbed a bar. It was super-yum. I now carry Godiva dark chocolate pearls in my handbag. (25 calories for 8 pieces!)

Vosges Haut Chocolate wishes you peace, love and chocolate with every bar and actually comes with instructions for "How to enjoy an exotic candy bar" on the back label. The steps include "breathe, see, smell, snap," and, finally, they let you "taste." Still being a sucker for salt, I went for the Black Salt Caramel Bar. This bar should come with instructions saying not to eat it while driving a car because I ended up with caramel all over my hands and on the steering wheel. Weighing in at 70% cacao, this bar did have a "glossy shine" to it, as the instructions suggest a good bar should, with a smooth and silky texture. Vosges has the most creative combinations out there. It would be fun to try a bunch of them with friends as an after-dinner treat, instead of a more traditional dessert at a dinner party or BBQ. Break apart some bars!

Balducci's makes several options that try to psyche you out with their sheer intensity. I found the 54% dark chocolate with salt a bit too salty, although the more I ate of it, the better it tasted. The "really intense" bars also come with pomegranate and raspberry flavoring. Balducci's carries about 400 kinds of chocolate bars, though, so you can go nuts... or nut-free.

There are also several of what I'd call "Feel Good, Do Good" brands out there, including Sweetriot and Prestat. Both brands are committed to fair trade, helping farmers in Latin America and West Africa. The Prestat 71% Dark Chocolate English Mint Crunch has what I'd call a "grown up" flavor that I imagine British royalty enjoy. Sweetriot's Pure 60% Dark Chocolate with Crunchy Nibs had a strong, earthy, bitter flavor that I can't honestly say I liked, but maybe you will. I had to wash that one down with some Godiva. Sweetriot also makes an 85% dark chocolate that I was too afraid to try.

My favorite dark chocolate treats are the Brookside fruit and dark chocolate pieces, which can be found at most health food markets. There are several flavors, from Gogi with Raspberry to Pomegranate and Açaí. They are all delicious and they make me feel like I am eating fruit when I am definitely not. They come in a handy re-sealable baggie for snacking on-the-go.
So... where do you stand on The Chocolate Wars?

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Chocolate a Sweet Remedy for Many Ills?

By Lisa Esposito

THURSDAY, March 29 (HealthDay News) -- International researchers have uncovered even more healthy properties of flavanols -- the antioxidants found in cocoa beans.

Eighteen chocolate-centered studies -- including investigations of how cocoa might affect blood pressure, heart disease, painful nerve disorders and cancer risk -- were to be presented Wednesday at the American Chemical Society's annual meeting in San Diego.

Some caveats: Most of the studies have not yet been accepted for publication in a peer-reviewed journal, so those findings are preliminary. Many studies were also small in scope, with relatively few participants. And some were animal studies, and results might not translate to humans.

While larger, observational studies have shown possible health benefits from dark chocolate or cocoa, this new research begins to explore how those benefits occur, explained Dr. Gregg Fonarow, a professor of cardiology at the University of California, Los Angeles.

"The thing to keep in mind: All of these are very small studies," Fonarow said. "But they are important steps in investigating the mechanisms by which chocolate or cocoa may have beneficial cardiovascular effects."
Several of the studies suggested that cocoa might protect against inflammation.

"One of the presumed mechanisms by which cocoa or dark chocolate could be beneficial, or flavonoids in general, is through the mechanism of decreasing vascular inflammation," part of the process leading to strokes and heart attack, Fonarow noted.

For instance, in a study involving obese mice, researchers found that adding cocoa to their high-fat diet slowed down their weight gain.

The mice "have elevated body fat, fasting blood glucose and serum insulin levels. And they have markers for systemic inflammation," said study author Joshua Lambert, an assistant professor of food science at Pennsylvania State University.

After supplementing the animals' diets with cocoa, "we saw that these markers of systemic inflammation went back down to the same level as they would be in mice that were on a low-fat diet," Lambert said. "So it seems like we're able to take this inflammatory response and reduce it back to the level you see in lean mice."
In another study from Italy, 40 people, half of whom were smokers, were randomly assigned to receive either dark chocolate or milk chocolate. Dark chocolate only was found to reduce "oxidative stress" involved in dangerous clot formation -- and only in smokers.

"The results, suggesting that dark chocolate can reduce oxidative stress and subsequent disease in smokers are intriguing and certainly worthy of further study," said Dr. Thomas Glynn, director of cancer science and trends and international cancer control for the American Cancer Society.

"The authors establish the biological plausibility of antioxidant effects of dark chocolate in a small [group] of smokers and demonstrate the potential harm-reducing effects for smokers of eating dark chocolate," Glynn said.

But, he added, "great caution is necessary, however, in interpreting the results of studies regarding the possible health benefits of dark chocolate -- none of the evidence to date is definitive and is based on small studies with limited time duration. No one, despite the enjoyment of dark chocolate, should consider using it as a substitute for healthy eating, getting exercise and above all, stopping smoking."

Also being presented at the meeting is a meta-analysis of human research on cocoa flavonoids and cardiac risk factors. The analysis, which combined data from 24 studies on 1,106 people, appeared in the Journal of Nutrition last September.

"Cocoa lowered blood pressure, lowered LDL ['bad'] cholesterol, raised HDL cholesterol -- the good cholesterol -- and improved insulin resistance," said senior study author Eric Ding, a nutritionist, epidemiologist and faculty member at Harvard Medical School. He said cocoa also might have a role in dilating vessels to improve blood flow.

Ding warned not to look for health benefits from your favorite milk chocolate candy bar. "It's not a chocolate study -- it's cocoa flavonoid," he said.

In his study, Lambert said, "we used unsweetened regular cocoa powder. How that relates to chocolate -- there's a couple of degrees of separation. Because when you make chocolate you add fat, in the form of cocoa butter and sugar."

Lambert added, "Nobody's going to eat a tablespoon of unsweetened cocoa."

But how will people take their "medicine?" 

"It's one of those issues, should you get it in a conventional or fortified product or a supplement?" Ding said. "The dose [of cocoa-flavonoid compound] on average is 400 to 500 milligrams -- equivalent to 32 bars of milk chocolate or eight to nine bars of dark chocolate."

In other new research:

• A study of 30 adults, published in the Journal of Proteome Research, found that eating a small amount of dark chocolate daily reduced stress hormones. This study came out of the Swiss-based Nestle Research Center, run by the chocolate-making company.
• An Italian study concluded that flavanol-rich chocolate lowers blood pressure by 6 milligrams of mercury (mmHg) in systolic blood pressure (the top number) and 3 mmHg in diastolic pressure. "That magnitude of blood pressure reduction would be clinically relevant if sustained, and clearly done in placebo-controlled double-blind studies," Fonarow said.
• A small pilot study from England had people with type 2 diabetes eat high- and low-flavanol chocolate an hour before a meal. Those who ate the high-flavanol chocolate improved in some measures of heart disease risk.
• In studies on rats, researchers in Missouri found evidence that cocoa ingredients soothe excitability of the trigeminal nerve, involved in migraines and temporomandibular joint disorder (TMJ).
• One rat study from Spain suggested that cocoa might reduce colon cancer risk by destroying precancerous cells, and another hinted that it offered protection from liver damage, by inhibiting enzymes involved in inflammation.

More information

The U.S. National Center for Complementary and Alternative Medicine has more on antioxidants and health.

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Chocolate healthier than fruit juices

Chocolate is healthier than many fruit juices and is a `superfood` in its own right, says a new study conducted by a US-based chocolate company.

Superfoods are high in anti-oxidants and compounds that help prevent damage to healthy cells.

Researchers from the Hershey Centre for Health & Nutrition in the US found that powdered dark chocolate had more anti-oxidants and polyphenols, believed to protect us from cancer and cardiac conditions, the Chemistry Central Journal reports.

They compared single servings of dark chocolate, cocoa, and hot chocolate mix with fruit juices including acai berries, cranberries and pomegranates, according to a Hershey statement.

The research showed that both dark chocolate and cocoa had more antioxidant activity and more flavonols than fruit. Debra Millar, who led the study, said chocolate should be labelled a "superfruit".

ANI

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Bittersweet story of chocolate

Dark Chocolate And Parmesan: A Scientific Pairing

Some food pairings inherently don't go together, like pickles and ice cream (yuck!). But other foods, even if they sound weird at first, do go together -- like dark chocolate and Parmesan cheese. Whether you believe it or not, these two ingredients have actually been scientifically proven to pair perfectly.

This food pairing isn't just hit or miss or a guesstimation -- it's actually been studied and analyzed by scientists in a laboratory. The goal of the Foodpairing method is to chart all possible food pairings to help chefs and restaurant professionals create unique dishes. Each ingredient's volatile compounds (aromas) are quantified using gas chromatography and/or a mass spectrometer. The concentrations are then compared with their respective flavor threshold and finally matched with other ingredients that have similar compounds. So you end up with oddball pairings like caviar and white chocolate (invented by chef Heston Blumenthal), or in this case, dark chocolate and Parmesan cheese.



We decided to take up the challenge of pairing chocolate and Parmesan cheese in a grilled cheese sandwich. The salty and savory (umami) flavor of Parmesan cheese pairs exceptionally well with the depth of flavor in dark chocolate. The chocolate actually brings out fruity, tart notes in the cheese. According to the Foodpairing tree for Parmesan cheese (pictured above), the best chocolates to pair include dark chocolate (64%), milk chocolate (43%) and white chocolate (31%). Stick to these recommendations for the best results, though it's fine if you don't go by the specific chocolate origin as the chart suggests. Once you try our recipe (see below in the slideshow), you'll see for yourself just how amazing -- and savory -- the combination is. We'd recommend serving it with a nice red wine next time you have a few guests over.

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Bristol chocolate festival proves an egg-cellent day out

CHOCAHOLICS were in paradise when a two-day chocolate festival was held in the city centre.
Visitors had the chance to taste and buy a range of chocolate treats and chocolate-flavoured products – from traditional warming drinks, cakes and biscuits to the more bizarre pizzas and wine.

1. ​
   Cousins Sophie May and Ruby May with their Easter eggs Picture: Michael Lloyd BRML2012 0407B-002

Easter eggs, artisan truffles and chocolate gifts were also on sale at the event, which was held in Bristol for the first time.

Linked to the festival were a series of other activities, including an Easter egg trail, a find the bunny hunt on board Bristol Ferry Boat Company's vessels and live music.

Families who called into M shed discovered Bristol's long association with chocolate, including the invention of the Easter egg, with the help of film from the archives of Bristol Records Office.

They were also able to join a chocolate factory tour organised by Harvest Heritage Arts and Media and youngsters were invited to design an Easter egg on the theme of Bristol in 2012.

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Cop mistakes chocolate bar for cellphone

Bittersweet story of chocolate

By Tim Costello

No doubt after Easter Sunday, there are a few of us feeling a bit guilty about overindulging in one or two too many chocolates.

Yet most of us will be shocked to learn that there is another unfortunate impact from our annual splurge on chocolate eggs and bunnies every Easter.

Indeed when you look at the facts, it is clear that much of the chocolate we consume in Australia will have cocoa in it that has been tainted by the use of child and trafficked labourers.

An estimated 70 per cent of the world's cocoa supplies come from two countries in West Africa, Ghana and the Ivory Coast.

Research undertaken by Tulane University in New Orleans found that between 2007 and 2008 almost two million children were working on cocoa-related activities in Ghana and the Ivory Coast. They found that nearly 50 per cent of these children had reported to have sustained injuries from their work.

World Vision research has found that less than 5 per cent of the world's cocoa supply is ethically certified to have been made without the use of forced or child labour. Unknowingly, we often delight in chocolate and don't realise the true impact of our sweet tooth.

To achieve a significant reduction in exploitation of cocoa fields, companies should increase their current targets for purchasing ethically certified cocoa.

I've been to the cocoa fields of West Africa and have seen this exploitation first-hand. Children labour for long hours in high humidity and use dangerous machetes. In my travels I spoke to children, cocoa farmers and authorities.

Local authorities are trying to come to the aid of trafficked and exploited children. I saw the mug shots of traffickers and was told of trafficking offenders that went to great lengths to transport children from neighbouring countries into the Ivory Coast to work in their cocoa fields.

An agreement known as the Harkin-Engel Protocol was signed in 2001 between Big Chocolate, the United States and the Ivory Coast to eliminate the worst forms of child labour from their cocoa supply chains.

Over 10 years on, actions taken by the chocolate industry have only been gradual. Since the launch of the World Vision's Don't Trade Lives campaign four years ago, we've seen chocolate companies take steps to commit to purchasing cocoa through independent ethical certification schemes such as Fairtrade and UTZ Certified.

The Australian industry is worth more than $1.28 billion, and in 2010 alone it spent $46 million on advertising. To significantly increase ethically sourced cocoa for their products, chocolate companies could pay a small levy of 2 cents in every $10 of chocolate sales. The funding could help train poor cocoa farmers in sustainable practices and to abolish child and trafficked labour.

The levy would be a drop in the ocean compared to sales. It would be industry-wide which would force all chocolate companies to take action, not just those with a good moral compass.

It's easy to become despairing and to feel powerless when we hear stories of child exploitation, but we do have the power to force change in this industry, every time we go shopping.

When you buy chocolate look out for a logo on the packet that says it is ethically certified. World Vision Australia also has a Good Chocolate Guide on our campaign site.

Of course while our consumption of chocolate spikes at Easter, we do buy chocolate all year around. By simply voting with your wallet and choosing fair trade when you buy chocolate you can help to eradicating child labour and also send a message to the big chocolate companies.

As consumers we have a tremendous power to force change in our world. It requires us to be aware of the issues and to care enough to take action with our shopping habits. What we buy off the shop shelves here, has a profound impact on people a world away.

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Mars Chocolate N. America unwraps new solar garden at Ethel M Chocolate factory

Shining Example of Mars’ Commitment to Sustainability

LAS VEGAS, NV (February 23, 2012)  – Mars Chocolate North America, makers of Las Vegas’ own Ethel M Chocolates, announced today the grand opening of a new solar garden at its Henderson chocolate factory. The state-of-the-art solar installation provides 100 percent of the electrical energy to the Ethel Ms plant during peak operating hours.

The project’s completion was commemorated with a ribbon cutting event attended by state and local government officials, executives from NV Energy, juwi solar Inc. (JSI), and Mars Chocolate North America leaders. 

“At Mars Chocolate North America, we have the opportunity to make a difference in the world,” said Mike Wittman, vice president of supply.   “We are proud of the investments we are making to ensure we are using the earth’s resources responsibly.  This newest solar garden moves us closer to our goals of eliminating our carbon footprint at our sites by 2040 and using 100 percent renewable energy.” 

The new Ethel M factory solar garden features 2,112 ground-mounted solar panels on 4.4 acres, and is the largest solar installation by a food manufacturer in Nevada. The installation generates 1,258 megawatt hours of zero-emission electricity each year, offsetting 867 metric tons of greenhouse gas – the equivalent of removing approximately 170 vehicles from the road.  The project will generate as much energy as 115 Nevada households use annually. 

Mars will purchase all of the energy generated by the solar garden and JSI will own the project and its associated energy credits.  Mars worked closely with NV Energy to ensure that the new installation met net metering requirements, enabling Mars to receive energy offsets from the utility based on the amount of energy their solar panels will produce.  

“Turning one of the desert’s greatest assets into energy is in complete alignment with Mars’ Principles in Action, our core business values,” said Mack Phillips, site director of the Henderson plant.  “Two years ago we unveiled a similar solar project at our North American headquarters in Hackettstown, NJ, and its impact on our operations has been substantial.”

"This is the second solar PV project built by juwi solar on Mars-owned property,” said Michael Martin, CEO of JSI. "We are proud to play a role in advancing environmental and sustainability goals by replacing the grid’s brown power with green power generated onsite."

The solar garden is adjacent to the chocolate factory and Ethel M’s Botanical Cactus Garden.  A vista point located within the Botanical Cactus Garden will allow the more than 700,000 annual visitors to view the new solar facility.

“We are fortunate to have been a part of the Henderson and Las Vegas community for more than 30 years,” said Phillips. “We hope the completion of our solar garden demonstrates our continuing commitment to be an environmentally friendly citizen.  Our goal is that every business decision we make will have a positive effect on people and the planet through our performance.  This project achieves all three.”

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Dark chocolate eases PMS symptoms

Dark chocolate eases PMS symptoms

Due to a monthly drop in estrogen and progesterone that procedes during periods, most of us get to experience these not-so-fun and disruptive symptoms.
These hormonal changes create a domino effect which results in yet another temporary drop in the "feel good" hormone serotonin as well as other endorphins.

Feeling irritated, depressed and tired are some of the common symptoms of PMS. These symptoms can last from three to seven days. While it may sound unpleasant, there are ways to alleviate your PMS symptoms.

Berries, calcium, vitamin E & B6 and magnesium are some elements that can help minimise the symptoms of PMS. Chocolate works wonders! Dark chocolate is known to contain magnesium and mood boosting omega 3 and 6 fatty acids that contains less sugar and no milk.

While PMSing, make sure to avoid foods that contain sugar, salt or caffeine. These foods lead to bloating, irritability, anxiety and depression which are associated with PMS.

Exercise is important too. Try and do moderate exercise, about 30 minutes of walking to lighten your mood and feel energetic.

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Wealth for Women Summit
Wealth for Women Global Summit Video

Cop mistakes chocolate bar for cellphone

A chocolate bar very nearly led to a blemish on a Timaru teenager's driving record.

Fortunately, Timaru Herald photographer Mytchall Bransgrove, 18, has been spared a fight to clear his name after police decided to cancel an $80 infringement fee issued when he was stopped for allegedly using his cellphone while driving.

The mixup happened in late December, when Bransgrove – waiting at the turning bay on King St to head up Beaconsfield Rd – was about to take a bite from a Moro Gold chocolate bar.

As he turned, he saw the lights of a police car behind him – his first encounter with the law since gaining his restricted licence in August.

"He started talking to me," Bransgrove said.

"At first I couldn't understand him. I heard the word cellphone – my first thought was, 'Is my cellphone on the roof?'"

"[The officer] said, 'I saw you using your cellphone while you were driving'."

Bransgrove said he was confused for a few seconds until he realised the officer had mistaken his chocolate bar for a cellphone.

Despite trying to explain, including pointing out his cellphone was in a closed bag on the passenger side floor, the ticket was issued – and Bransgrove lost his appetite.

Had he been talking on his cellphone, Bransgrove said he would have paid the fine.

However, unwilling to let his copybook be blotted by a chocolate bar, he wrote to the police, offering his explanation.

Yesterday he received a letter back, saying the infringement had been cancelled "after careful consideration of your comments and the circumstances surrounding the issue of this notice".

He's not holding any grudges. The officer was just doing his job, he said.

"I believe it was a genuine mistake on the police officer's behalf," Bransgrove said.

"I'm quite glad that nothing's gone on my record."

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Wealthnus.info

This Valentine's Day, say it with chocolate

by Rachel Brougham

Is chocolate really good for your heart? Studies show a little, in moderation, may be beneficial.
The cocoa bean is rich in a class of plant nutrients called flavonoids. Flavonoids help protect plants from environmental toxins and help repair damage. Flavonoids can be found in a variety of foods, including fruits and vegetables. And when we eat them, studies have shown people can benefit from the antioxidant power found in flavonoids.

Antioxidants are believed to help the body's cells resist damage caused by free radicals that are formed by normal bodily processes, such as breathing, and from environmental contaminants, such as cigarette smoke. If your body does not have enough antioxidants to combat the amount of oxidation that occurs, it can become damaged by free radicals.

But not all forms of chocolate contain high levels of flavonoids. When cocoa is processed, it goes through several steps, and the more it is processed, the more flavonoids are lost.

According to the Cleveland Clinic, many chocolate manufacturers are looking for ways to keep the flavonoids in their processed chocolates.


The best choices are dark chocolate over milk chocolate, and cocoa powder that has not undergone Dutch processing (cocoa that is treated with an alkali to neutralize its natural acidity).

While flavonoids are good for the body, chocolate can be very high in fat. Doctors at the Cleveland Clinic note that if you're going to eat chocolate, avoid extra ingredients that add lots of extra fat and calories. And there is no research that indicates just how much chocolate you need to reap any cardiovascular benefits it may offer.

Bottom line -- one-ounce of chocolate a few times a week of the flavonoid-rich varieties won't hurt.

A sweet gift

According to the Chocolate Manufacturers Association, more than 36 million heart-shaped boxes of chocolate will be sold for Valentine's Day.

And women aren't the only ones on the receiving ends of the chocolate gifts -- a survey by the association also showed that 50 percent of women will likely give a gift of chocolate to a guy this holiday.

If you do find yourself with a box of chocolates this Valentine's Day, experts say there are ways to tell whether the piece is caramel, peanut butter or toffee without taking a bite.

Each manufacturer usually has its own code -- a telltale sign of what is found in the middle.

Many manufacturers use swirls on top of the chocolates to signal caramels. Other signs include large bumpy surfaces that signal nuts, coconut often looks like small, bumpy surfaces. Hard caramels are typically square or rectangular and soft caramels are typically flat and round. And chocolates that are wrapped often have liquid or softer centers.

5-minute cake ... oh yeah

You can have cake and eat it too -- in just five minutes.
Those looking to enjoy a rich, warm, chocolate cake this Valentine's Day can do so in just minutes.
All you need to make this chocolate cake is some pantry staples, a coffee mug and a microwave.
This recipe makes one large individual size serving cake, which can easily be topped with the decorations of your choice.

Quick Chocolate Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa powder
pinch of salt
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
splash of vanilla
powdered sugar, strawberries, optional

Directions

Add dry ingredients to a coffee mug coated with cooking spray. Mix well, then add egg and mix thoroughly. Pour in the milk and oil and mix well.

Add the chocolate chips and vanilla, and mix again.

Place mug in the microwave and cook at full power for two minutes. The cake will rise over the top of the mug, but should not overflow.

Allow to cool, then transfer to a plate if desired and sprinkle with powdered sugar and top with strawberries, if using.

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The New Clickbank Code

Give the gift of good health

Do You Know Your Valentine's Chocolate?

By Casey Meserve

Chocolate is a staple of Valentine's Day, and for good reason. It's a sinfully sweet treat, of course, but it also contains flavonoids, a type of antioxidant that has been shown to have health benefits for the very target of Cupid's arrow—the heart. But not all chocolate products are created equal: they can vary wildly in flavonoid content, fat and calories, and quality of ingredients. So how can you be sure you're expressing your love with the most healthful chocolate option?
According to dietitian Gloria Tsang, many products you might find in the chocolates section of your grocery store or gift shop have much more sugar and fat than real chocolate. "It's always a good idea to stick to real chocolate rather than candies and bars with chocolate flavoring," Tsang says. "But even when you're buying real chocolate, there are major nutritional differences between types that you may not be aware of."
Here's how some common chocolates stack up against each other:

1. Cocoa powder: Cocoa powder ranks highest in flavonoids, and is also lower in calories than dark or milk chocolate. Try creating a custom cocoa drink for your sweetie, or look for chocolates dusted with real cocoa powder. 
2. Dark chocolate: Dark chocolate is a great source of flavonoids, though it contains about twice the fat and calories of cocoa powder. Its intense flavor makes it best for savoring, meaning one small square can often satisfy a sweet tooth craving. Look for the highest cocoa content you can find.
3. Milk chocolate: Milk chocolate has about the same calories as dark chocolate, but it often contains no flavonoids at all. Flavonoids are only present if you find cocoa solids or cocoa liquor on the ingredient list, so if you're looking for heart benefits, check to make sure you know what you're getting.
4. Chocolate candies: Chocolate candies (like M&Ms) have similar fat and calories as straight-up chocolate, but they tend to have candy shells that add artificial colors and flavors to the mix. Again, check for cocoa solids or cocoa liquor if your'e looking for flavonoids – it's likely you won't find them.  
5. White chocolate: White chocolate does contain cocoa butter, but it does not contain any cocoa solids or cocoa liquor, so it does not offer any heart health benefits. It's a bit of a stretch to call it chocolate at all! 

No matter which chocolate you choose to give this Valentine's Day, focus on quality, not quantity. A rich square of quality chocolate is a much more luxurious eating experience than gorging on cheaper chocolate candies, and it's much more healthful, too.
Where can you get the best chocolate in Plymouth? Here are some suggestions:
Fedele's "Let's do...Chocolate": This sweet shop in the Village Landing Marketplace on the Waterfront offers the most amazing chocolates. They're so good, you don't even need the heart-shaped box. The shop also offers hand-dipped chocolate covered strawberries. Mmmmmmm.
The Plymouth Winter-into-Spring Market at Plimoth Plantation offers all the romantic, and local, ingredients for Valentine's Day. Along with locally made wine,  Sirenetta Seaside Chocolatier from Scituate will have samples from its new collection of artisanal valentine chocolates including Champagne Bon Bons, Berry Smitten and Vanilla Tryst, Solid Chocolate Kiss Me Frog, and Cabernet Truffle Bites.
"Our passion for true flavor begins with only the best ingredients. Ganaches are created using fresh herbs, local when available, fresh cream, nuts, liqueurs, fruits and spices. Our confections are never chemically altered." Come talk to the chocolatier and try an intense taste experience that will melt slowly and linger on your tongue.
Edible Arrangements always has chocolate dipped treats. For Valentine's Day the chain store offers bouquets of heart-shape pineapple and chocolate-dipped strawberries.
Whatever you decide, make sure to order early.

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wp auto tube

Healthy Dark Chocolate Brands Revealed

Dark Chocolate Bark with Pumpkin Seeds and Ginger

 

Crunchy, chewy, and chocolaty this dark chocolate bark recipe satisfies every craving! Bring it as a hostess gift or serve it up at your next get-together. 

Serves: 16

Prep Time: 5 minutes

Cook Time: NA

Ingredients

1	lb	good quality dark chocolate, such as Callebaut or Scharffenberger, chopped
1⁄4	c	candied ginger, chopped
1⁄2	c	raw pumpkin seeds
1⁄2	c	dried cranberries
1⁄2	t	cinnamon
1⁄8	t	freshly grated nutmeg
	pn	sea salt

Instructions

Place a sheet of parchment or wax paper on a baking sheet, set aside. Fill a small saucepan with three inches of water and bring to a simmer. Place the chopped chocolate in a medium metal or glass bowl and place over the simmering water (do not allow bottom of bowl to touch water) and melt. Pour melted chocolate on the parchment or wax paper, then sprinkle ginger, pumpkin seeds, and cranberries evenly over the top. Finish with the cinnamon, nutmeg and sprinkle of sea salt. Place in the refrigerator to set for 15 minutes. Remove and allow to fully cool on the counter about one or two hours. Break into bite size pieces.
Store in a covered container in a cool area for up to five days (if it lasts that long!) or place in refrigerator to keep longer.
Recipe courtesy of Kendra Peterson, Chef and owner of Drizzle Kitchen in Chicago.

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Azon Affiliate Crusher

Simple Genius: Chocolates You Customize From Modular Parts

Modular systems are just plain smart, allowing you to tailor a design, change it around, and swap out individual components easily. So why not apply the principle to chocolate? Yes, chocolate. For her graduation project at ECAL, Elsa Lambinet collaborated with Swiss chocolatier Blondel to create customizable confections from interchangeable components--thereby realizing the fantasy of design-sensitive chocoholics everywhere.

Called “Sweet Play,” the project uses three types of chocolate and a range of toppings and fillings: dark chocolate has place for fruit, milk chocolate features indentations for nuts, and the white chocolate can hold liquids. All three have slots for receiving fillings such as waters, nougat, and caramel. “Participants get to mix and match ingredients for hours and hours as they gorge themselves on custom confectionery goodness,” writes Lambinet, whose concept fittingly earned her a master’s degree in luxury.

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photography site

Healthy Dark Chocolate Brands Revealed

By Nicole German (Reg. Dietitian)

9Share

One ounce of dark chocolate can boast plenty of health benefits and antioxidants.

However, you have to be careful about which brand of chocolate you buy.
All dark chocolate is not created equal.

Healthy Dark Chocolate Brands

• Godiva 72% or 85% Cacao Chocolate Bars: Are not processed with alkali. This means the bitter taste along with those fantastic health benefits are still in tact.
• Lindt 70%, 85%, or 90% Cacao Bars: Also not processed with alkali.
• Brookside Dark Chocolate with Pomegranate or Blueberries: Even though this is processed with alkali, it contains a hefty serving of antioxidants from the fruits.
• Endangered Species Dark Chocolate Bars: Created ethically and sustainably so you can feel good about eating your sweet treat.
• Ghiradelli Dark Chocolate Squares: Uses no cocoa powder as to intensify the chocolate flavor; Uses cocoa butter and liquor instead.
• Chocolove Bars
• Green & Black's Organic Bars
• Organic Taza Chocolate Bars

Less Nutrient Rich Chocolate

• Dove Dark Chocolate: Processed with alkali or, also called "Dutch processed", means that the acids in the chocolate are neutralized, and many of the antioxidants are lost.
• CocoaVia Supplement Packs: These are similar to Crystal Light, except they have flavanoids (the main chocolate antioxidant) added in. You will get some health benefits from this, but it is more important to eat the whole food that contains the fiber.
• Hershey's Special Dark
• Dark Chocolate M&M's
• Milky Way Midnight
• Nestle Dark Hot Chocolate: Still contains trans fat!

Key Takeaway Points

You want to try to choose dark chocolate that is greater than 70% cacao and check the ingredient list to make sure it contains no alkali, but once you get to 90% or 99% cacao, the chocolate has very little sugar and will taste extremely bitter. Proceed with caution. Overall, if we're going to indulge in chocolate, why not make sure you are getting all those antioxidants as well?
What is your favorite dark chocolate?

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Brainwave Entrainment

Give the gift of good health