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.

Source

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