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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Ritz Quilted Four Slice Toaster Cover, Black
How To Lucid Dream Easily
Tapping World Summit 2012
Bittersweet story of chocolate
Showing posts with label antioxidants. Show all posts
Showing posts with label antioxidants. Show all posts
Saturday, April 21, 2012
Sunday, April 15, 2012
Chocolate healthier than fruit juices
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
Source
Crock-Pot SCCPVL600R 6-Quart Manual Cook & Carry Oval Portable Slow Cooker, Red
Law of Resonance
Older eyes on Lasik
Bittersweet story of chocolate
Monday, February 13, 2012
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
The New Clickbank Code
Give the gift of good health
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
The New Clickbank Code
Give the gift of good health
Sunday, October 9, 2011
Weight Loss with Antioxidant Rich Dark Chocolate Keeps Dieters From Falling Off Their Diets
(PRWEB) October 08, 2011
True Healthy Products teams up with an internationally recognized expert in the field of alternative medicine focusing on diet and nutrition, Dr. Keith Scott-Mumby, and create what is now called the Simple Chocolate Diet.
"Chocolate is made from the beans of the cacao tree, Theobroma Cacao," says Scott-Mumby. He explains that plant flavanoids are commonly known for their antioxidant activity. "A small bar of chocolate can contain as many flavanoids as six apples, as four and a half cups of tea or two glasses of red wine."
He developed The Doctor's Chocolate to utilize the great benefits of chocolate without the unhealthy ingredients that are often included in the common bar. This healthy chocolate promotes weight loss when combined with the Simple Chocolate Diet Eating plan. Eating just one to three pieces can suppress your appetite enough that you will not crave junk food.
Charlotte Palmer started dieting with her husband. She decided that The Doctor's Chocolate was going to be a treat that she could eat that would help her suppress her appetite. After four months she lost 50 pounds and is continuing to follow her diet.
The Simple Chocolate Diet is a sensible and nutritious eating plan that allows you to eat nutritious healthy dark chocolate along with a flexible and healthy eating plan. We designed The Simple Chocolate Diet so it can lead to healthy weight loss and long term health. This program is simple and easy for anyone to implement. The diet plan is free and can be found at www.simplechocolatediet.com.
The Doctor's Chocolate is a mere 20 calories per piece, is diabetic safe and because it is not weighed down with all the sugars and milk that processed chocolate is famous for, it actually is metabolized slowly and leaves you feeling satisfied after only a couple of pieces.
The Doctors Chocolate is also part of Fat Release System HCG Diet Plan Offered by True Healthy Products. The Chocolate Combined with HCG makes this HCG Diet different from others and having the Simple Chocolate Diet is a simple solution for a long term healthy eating plan.
True Healthy Products is an all natural nutrition company offering a wide range of products from Healthy Dark Chocolate HCG Diet Programs, all natural sports nutrition products, organic skin care and whole food vitamin supplements.
To learn more about the Simple Chocolate Diet and other nutritional products that are all natural and truly good for you, visit: www.truehealthyproducts.com
Toll Free: 888-400-2920
Email: support(at)truehealthyproducts(dot)com
2460 N Courtenay Parkway, #210
Merritt Island, FL 32953
USA
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2011/10/08/prweb8862662.DTL#ixzz1aFdrDu33
Canon SX 40 HS
Can Chocolate Help Prevent Sunburns?
True Healthy Products teams up with an internationally recognized expert in the field of alternative medicine focusing on diet and nutrition, Dr. Keith Scott-Mumby, and create what is now called the Simple Chocolate Diet.
"Chocolate is made from the beans of the cacao tree, Theobroma Cacao," says Scott-Mumby. He explains that plant flavanoids are commonly known for their antioxidant activity. "A small bar of chocolate can contain as many flavanoids as six apples, as four and a half cups of tea or two glasses of red wine."
He developed The Doctor's Chocolate to utilize the great benefits of chocolate without the unhealthy ingredients that are often included in the common bar. This healthy chocolate promotes weight loss when combined with the Simple Chocolate Diet Eating plan. Eating just one to three pieces can suppress your appetite enough that you will not crave junk food.
Charlotte Palmer started dieting with her husband. She decided that The Doctor's Chocolate was going to be a treat that she could eat that would help her suppress her appetite. After four months she lost 50 pounds and is continuing to follow her diet.
The Simple Chocolate Diet is a sensible and nutritious eating plan that allows you to eat nutritious healthy dark chocolate along with a flexible and healthy eating plan. We designed The Simple Chocolate Diet so it can lead to healthy weight loss and long term health. This program is simple and easy for anyone to implement. The diet plan is free and can be found at www.simplechocolatediet.com.
The Doctor's Chocolate is a mere 20 calories per piece, is diabetic safe and because it is not weighed down with all the sugars and milk that processed chocolate is famous for, it actually is metabolized slowly and leaves you feeling satisfied after only a couple of pieces.
The Doctors Chocolate is also part of Fat Release System HCG Diet Plan Offered by True Healthy Products. The Chocolate Combined with HCG makes this HCG Diet different from others and having the Simple Chocolate Diet is a simple solution for a long term healthy eating plan.
True Healthy Products is an all natural nutrition company offering a wide range of products from Healthy Dark Chocolate HCG Diet Programs, all natural sports nutrition products, organic skin care and whole food vitamin supplements.
To learn more about the Simple Chocolate Diet and other nutritional products that are all natural and truly good for you, visit: www.truehealthyproducts.com
Toll Free: 888-400-2920
Email: support(at)truehealthyproducts(dot)com
2460 N Courtenay Parkway, #210
Merritt Island, FL 32953
USA
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2011/10/08/prweb8862662.DTL#ixzz1aFdrDu33
Canon SX 40 HS
Can Chocolate Help Prevent Sunburns?
Saturday, April 24, 2010
Do You Crave Chocolate?
Did you know that chocolate can be good for you? Craving chocolate can be because your body needs it. However, if the chocolate has been processed improperly, it may taste like you expect it to, but some of the food value may be lost. Then you keep craving more chocolate because you did not get what you needed it for - why you craved it, and then it may to turn into an addiction.
Among other things, dark chocolate has the highest antioxidant I have ever seen charted: rated in the 13 thousand ORAC units per 100 grams compared to 980 for Brussels sprouts, 2400 for blueberries, or 5770 (the highest I have seen besides chocolate) for prunes. However, when chocolate is ruined by refined sugar, wax, lard, alkali, trans fatty acids, hormone treated dairy or other cheap fillers; the antioxidant quality may be lacking or non-existent.
There are actually many healing qualities in healthy chocolate; it helps blood platelets stick together less, therefore causing fewer blood clots, heart attacks, and strokes. Healthy chocolate has been shown to decrease LDL (bad) Cholesterol and Cocoa butter contains oleic acid, which is a mono-unsaturated fat like what is found in olive oil and is considered to raise good cholesterol (HDL). It also promotes healthy blood flow and blood pressure, and has even been considered to improve elasticity in blood vessels, improve circulation, overall heart health, and reduce the risk of death from cardiovascular disease.
Healthy chocolate can also improve insulin resistance and sensitivity, which can protect against the onset of diabetes, and there are also many vitamins and minerals contained in healthy chocolate. Do however be careful, and check the ingredients; it is important to get organic chocolate and a good safe sweetener, such as evaporated cane juice, no alkali, diary, or other fillers. Healthy chocolate does not have a long ingredient list.
Also, did you know that there is actually no caffeine in healthy chocolate? Theobromine is the stimulant in healthy chocolate that closely resembles caffeine, even in its molecular structure, and is often mistaken as caffeine. Fortunately it is much gentler than caffeine, which also increases emotional stress. In addition, theobromine stimulates serotonin levels as well as endorphin production, which fosters positive feelings and feelings of pleasure, making it a mild antidepressant.
And what is the most exciting news is that when you 'satisfy' your craving with a moderate amount of chocolate that is complete and processed cleanly; that moderate amount satisfies that craving! If you have a long standing "addiction", then you may need to work on that part of it, but you won't have the true need type of craving left unsatisfied to complicate the issue and thwart your efforts!
With ForeverGreen's, 100% organic, Good for you, Guilt Free, Dross Free 24 Karat ChocolateTM, WOW, what a clean tasting chocolate! Go to http://www.WholiHealth.com and look for "SmartFood: whole food nutrition products" in the right column a little more than halfway down.
There are several forms to choose from; the "24 Karat Fondue Chocolate (natural)", 2 pounds of wafers is the best value.
Also, check out my full free report "Chocolate Guilt Free? Here's how!" in a link in my blog or website.
For more about Nancy Jean, see http://www.WholiHealth.Blogspot.com
Article Source: http://EzineArticles.com/?expert=Nancy_Jean_Nason
Related articles on chocolate:
Among other things, dark chocolate has the highest antioxidant I have ever seen charted: rated in the 13 thousand ORAC units per 100 grams compared to 980 for Brussels sprouts, 2400 for blueberries, or 5770 (the highest I have seen besides chocolate) for prunes. However, when chocolate is ruined by refined sugar, wax, lard, alkali, trans fatty acids, hormone treated dairy or other cheap fillers; the antioxidant quality may be lacking or non-existent.
There are actually many healing qualities in healthy chocolate; it helps blood platelets stick together less, therefore causing fewer blood clots, heart attacks, and strokes. Healthy chocolate has been shown to decrease LDL (bad) Cholesterol and Cocoa butter contains oleic acid, which is a mono-unsaturated fat like what is found in olive oil and is considered to raise good cholesterol (HDL). It also promotes healthy blood flow and blood pressure, and has even been considered to improve elasticity in blood vessels, improve circulation, overall heart health, and reduce the risk of death from cardiovascular disease.
Healthy chocolate can also improve insulin resistance and sensitivity, which can protect against the onset of diabetes, and there are also many vitamins and minerals contained in healthy chocolate. Do however be careful, and check the ingredients; it is important to get organic chocolate and a good safe sweetener, such as evaporated cane juice, no alkali, diary, or other fillers. Healthy chocolate does not have a long ingredient list.
Also, did you know that there is actually no caffeine in healthy chocolate? Theobromine is the stimulant in healthy chocolate that closely resembles caffeine, even in its molecular structure, and is often mistaken as caffeine. Fortunately it is much gentler than caffeine, which also increases emotional stress. In addition, theobromine stimulates serotonin levels as well as endorphin production, which fosters positive feelings and feelings of pleasure, making it a mild antidepressant.
And what is the most exciting news is that when you 'satisfy' your craving with a moderate amount of chocolate that is complete and processed cleanly; that moderate amount satisfies that craving! If you have a long standing "addiction", then you may need to work on that part of it, but you won't have the true need type of craving left unsatisfied to complicate the issue and thwart your efforts!
With ForeverGreen's, 100% organic, Good for you, Guilt Free, Dross Free 24 Karat ChocolateTM, WOW, what a clean tasting chocolate! Go to http://www.WholiHealth.com and look for "SmartFood: whole food nutrition products" in the right column a little more than halfway down.
There are several forms to choose from; the "24 Karat Fondue Chocolate (natural)", 2 pounds of wafers is the best value.
Also, check out my full free report "Chocolate Guilt Free? Here's how!" in a link in my blog or website.
For more about Nancy Jean, see http://www.WholiHealth.Blogspot.com
Article Source: http://EzineArticles.com/?expert=Nancy_Jean_Nason
Related articles on chocolate:
- Healthy Dark Chocolate
- We love chocolate
- Recipe for raw dark chocolate
- Why Dark Chocolate is Good For You
Thursday, April 1, 2010
Chocolate Facts - Why Dark Chocolate is Good For You
Chocolate is one of the most consumed products on the planet. In fact, every day over one billion people consume the stuff... and the average American eats over 12 pounds of chocolate per year. Which begs the question: Can this stuff possibly be good for you?
What are the nutritional facts when it comes to the benefits of chocolate and why is dark chocolate good for you?
The truth is that chocolate is believed to have a host of health properties. It is a complex food that -- depending on how it is manufactured -- can be extremely high in antioxidants.
Antioxidants are considered important because the aging process and the development of many chronic and degenerative diseases, including cancer, heart disease, Alzheimer's and Parkinson's are believed to be caused at least in part by something called "oxidative stress".
Oxidative stress is brought on by the onset of free radicals in the body, which damages your cells over time. It is a natural process there's no escape from. Your body has a number of systems that help eliminate free radicals, but it is not 100% efficient and ultimately fights a losing battle over time.
And many of our eating and nutritional habits simply serve to speed up the onslaught of free radicals in our bodies.
That's where chocolate -- especially dark chocolate -- comes in.
Dark chocolate is generally high in antioxidants
It has been known for a long time that diets rich in fruits, nuts, and vegetables are excellent sources of dietary antioxidants. Essential minerals and vitamins contained in those foods... such as vitamin C, vitamin E, carotenoids, flavonoids, and selenium... play a key antioxidant role in the body.
Well now we know that chocolate contains very high antioxidant properties too.
One of the most reliable measures of the antioxidant value of a particular food is something called the ORAC score. ORAC stands for Oxygen Radical Absorbance Capacity.
Not surprisingly, fruits, nuts, vegetables and certain spices tend to score high on the ORAC scale. Generally, a food scores highest in its raw or natural state and less well once it is cooked. The cooking process destroys much of the nutritional and antioxidant value of the food.
What may surprise you is that unprocessed cacao is the highest source of antioxidant value. Of course, cocoa powder comes from the cacao and is the principal ingredient of chocolate. Unprocessed cocoa powder has a higher ORAC value per 100 grams than the Acai berry, which is on of the so-called "super fruits".
Dark chocolate also scores highly on the list ahead of such super foods as prunes, raisins, blueberries, blackberries and raw spinach.
Not all chocolate carries the same nutritional value
However, not all chocolate holds the same potential health value. The more processed and cooked the product, the less of its health properties is retained. And be mindful that the chocolate candy you find on grocery store shelves has typically undergone significant over processing... such as dutching and roasting... and has added unhealthy processed sugar, milk, fats, fillers, waxes and preservatives.
In other words, while certain types of chocolate can and does carry nutritional value, know your chocolate nutrition facts. And don't go rushing out to the store and start a chocolate binge.
Generally, the darker the chocolate with the higher cocoa concentration will be healthier... although even then that isn't always going to be true. So read the label and in particular beware of any chocolate bar where the number one ingredient is sugar.
For more chocolate nutrition facts and to learn about the healthiest dark chocolate products available today, click this link now: Dark Healthy Chocolate
Article Source: http://EzineArticles.com/?expert=Warren_Wojnowski
What are the nutritional facts when it comes to the benefits of chocolate and why is dark chocolate good for you?
The truth is that chocolate is believed to have a host of health properties. It is a complex food that -- depending on how it is manufactured -- can be extremely high in antioxidants.
Antioxidants are considered important because the aging process and the development of many chronic and degenerative diseases, including cancer, heart disease, Alzheimer's and Parkinson's are believed to be caused at least in part by something called "oxidative stress".
Oxidative stress is brought on by the onset of free radicals in the body, which damages your cells over time. It is a natural process there's no escape from. Your body has a number of systems that help eliminate free radicals, but it is not 100% efficient and ultimately fights a losing battle over time.
And many of our eating and nutritional habits simply serve to speed up the onslaught of free radicals in our bodies.
That's where chocolate -- especially dark chocolate -- comes in.
Dark chocolate is generally high in antioxidants
It has been known for a long time that diets rich in fruits, nuts, and vegetables are excellent sources of dietary antioxidants. Essential minerals and vitamins contained in those foods... such as vitamin C, vitamin E, carotenoids, flavonoids, and selenium... play a key antioxidant role in the body.
Well now we know that chocolate contains very high antioxidant properties too.
One of the most reliable measures of the antioxidant value of a particular food is something called the ORAC score. ORAC stands for Oxygen Radical Absorbance Capacity.
Not surprisingly, fruits, nuts, vegetables and certain spices tend to score high on the ORAC scale. Generally, a food scores highest in its raw or natural state and less well once it is cooked. The cooking process destroys much of the nutritional and antioxidant value of the food.
What may surprise you is that unprocessed cacao is the highest source of antioxidant value. Of course, cocoa powder comes from the cacao and is the principal ingredient of chocolate. Unprocessed cocoa powder has a higher ORAC value per 100 grams than the Acai berry, which is on of the so-called "super fruits".
Dark chocolate also scores highly on the list ahead of such super foods as prunes, raisins, blueberries, blackberries and raw spinach.
Not all chocolate carries the same nutritional value
However, not all chocolate holds the same potential health value. The more processed and cooked the product, the less of its health properties is retained. And be mindful that the chocolate candy you find on grocery store shelves has typically undergone significant over processing... such as dutching and roasting... and has added unhealthy processed sugar, milk, fats, fillers, waxes and preservatives.
In other words, while certain types of chocolate can and does carry nutritional value, know your chocolate nutrition facts. And don't go rushing out to the store and start a chocolate binge.
Generally, the darker the chocolate with the higher cocoa concentration will be healthier... although even then that isn't always going to be true. So read the label and in particular beware of any chocolate bar where the number one ingredient is sugar.
For more chocolate nutrition facts and to learn about the healthiest dark chocolate products available today, click this link now: Dark Healthy Chocolate
Article Source: http://EzineArticles.com/?expert=Warren_Wojnowski
Related articles on chocolate:
- Healthy Dark Chocolate
- We love chocolate
- Recipe for raw dark chocolate
- Why Dark Chocolate is Good For You
Monday, February 8, 2010
Antioxidants Found in Chocolate
For the past decades, many proven scientific studies have shown that chocolate antioxidants are beneficial to our health and body. It has been known for a fact that the antioxidants present in chocolates, particularly dark chocolates, are potent source of antioxidants that destroys free radicals in our system. Chocolate antioxidants are primarily responsible for fighting these highly unstable and destructive molecules thereby maintaining a balance in our system to prevent occurrence of deadly diseases such as cancer, heart disease and hypertension, to name a few. Generally, chocolate antioxidants are rich in flavorous that arrest oxidation processes in our system and therefore preventing damage in our body.
Another classic benefit that these antioxidants bring in our health is that it effectively strengthens our immune system thus enabling our body to defend itself from potentially harmful viral and bacterial infections. Our immune system is our defence system tasked to eliminate destructive molecules and other abnormalities found in our body to keep us to function normally everyday. It is also an established fact that chocolate antioxidants and any other form of antioxidants found in fruits, green tea and red wines for instance, slows down the aging process. Antioxidant is key to longevity as it allows you to stay longer and younger in the pink of health.
A study conducted by the National Institute for Food and Nutrition Research in Rome suggests a proper way of taking in chocolate antioxidants in order to maximize the absorption of antioxidants in our body. The result of the study indicates that eating chocolates, especially dark chocolates, should be eaten not in conjunction with any type of milk or its derivatives as the milk interferes with the body's absorption of chocolate
antioxidants. The subjects who ate pure dark chocolates have shown substantial drop in their blood pressure compared to those who mixed it with milk. Thus, if you are a chocolate lover it is time to change gear and switch to pure dark chocolate for optimum acquisition of chocolate antioxidants.
The best source of chocolate antioxidants comes from cocoa powder as it contains the highest amount of antioxidant capacity. The basic is rule is that the darker the chocolate, the more potent source of chocolate antioxidants it is. The suggested daily intake of dark chocolate based on the study made is 3.5 ounces to get the optimum chocolate antioxidants. Milk chocolates in particular have the least antioxidant properties and this claim was backed by the study mentioned in the preceding paragraph. Further, dark chocolates are known for having less sugar content and good source of cholesterol compared to milk chocolates. For the more health conscious individuals they always ensure that they have the regular source of rich antioxidant supplements. We should also be warned from eating excessive chocolates because they are rich in calories which may lead to obesity if consumption with gusto is not properly observed. To successfully attain a healthy, disease free body, the secret, however, is moderation and balance our diet by eating nutrition-rich vegetables, cereals and fruits.
Another classic benefit that these antioxidants bring in our health is that it effectively strengthens our immune system thus enabling our body to defend itself from potentially harmful viral and bacterial infections. Our immune system is our defence system tasked to eliminate destructive molecules and other abnormalities found in our body to keep us to function normally everyday. It is also an established fact that chocolate antioxidants and any other form of antioxidants found in fruits, green tea and red wines for instance, slows down the aging process. Antioxidant is key to longevity as it allows you to stay longer and younger in the pink of health.
A study conducted by the National Institute for Food and Nutrition Research in Rome suggests a proper way of taking in chocolate antioxidants in order to maximize the absorption of antioxidants in our body. The result of the study indicates that eating chocolates, especially dark chocolates, should be eaten not in conjunction with any type of milk or its derivatives as the milk interferes with the body's absorption of chocolate
antioxidants. The subjects who ate pure dark chocolates have shown substantial drop in their blood pressure compared to those who mixed it with milk. Thus, if you are a chocolate lover it is time to change gear and switch to pure dark chocolate for optimum acquisition of chocolate antioxidants.
The best source of chocolate antioxidants comes from cocoa powder as it contains the highest amount of antioxidant capacity. The basic is rule is that the darker the chocolate, the more potent source of chocolate antioxidants it is. The suggested daily intake of dark chocolate based on the study made is 3.5 ounces to get the optimum chocolate antioxidants. Milk chocolates in particular have the least antioxidant properties and this claim was backed by the study mentioned in the preceding paragraph. Further, dark chocolates are known for having less sugar content and good source of cholesterol compared to milk chocolates. For the more health conscious individuals they always ensure that they have the regular source of rich antioxidant supplements. We should also be warned from eating excessive chocolates because they are rich in calories which may lead to obesity if consumption with gusto is not properly observed. To successfully attain a healthy, disease free body, the secret, however, is moderation and balance our diet by eating nutrition-rich vegetables, cereals and fruits.
John Ulonka can often be found sipping a hot cup of espresso at the local beanery. Besides savoring the latest blends, John has a site with reviews of straight blade razor, as well as a review of vintage straight razors.
Article Source: http://EzineArticles.com/?expert=John_Ulonka
Tuesday, September 15, 2009
Dark Chocolate is Wonderful Medicine
Dark chocolate is a food with many health benefits. Yes, that's right, a health food. Let me explain the unique properties of dark chocolate and how it can really benefit your health! Now when I speak of dark chocolate, I mean just that, and not other chocolates which are filled with fat and calories. This is real unprocessed chocolate.
Antioxidants are part of healthy chocolate. You need antioxidants to a certain extent in your body to keep optimum health. The main antioxidant I am thinking of here is Cacao. Cacao contains a great number of antioxidants. It is very versatile in that it can lower your blood sugars, helps arthritis since it has an anti-inflammatory effect, and it is also a rich source of magnesium for the body.
The high ORAC score, known as Oxygen Radical Absorbance Capacity, is what cacao contains. This is what cleans the system of what is known as free radicals. Free radicals are what creates an environment in the body for diseases of many types.
Blood pressure and heart health can also be improved for many people consuming a steady diet of dark chocolate. Your cholesterol health, with a small daily consumption of dark chocolate is likely to improve as well, all due to rich antioxidants from Cacao.
Have depression problems? Chocolate may also help this problem a great deal. How does it help? Well, serotonin release, and endorphins are a response that is triggered from consumption. Serotonin is a brain chemical which plays a big role in our emotions, sleep, and memory. Endorphins are another chemical released from the brain which is our painkiller center. They are also a type of hormonal substance.
And lastly, chocolate can help you to lose unwanted pounds. Consumption of a small amount of chocolate between meals, helps to curb the appetite, and help other food cravings you may have. Thus, overeating is avoided, and likewise your weight is reduced, and therefore, you feel better!
Jennifer Kirkman is the owner of many websites, two of the main ones are http://www.diabetesandrelatedhealthissues.com, and also http://www.dietplansandweightloss.com Visit these sites for much more information on diabetes and diabetes problems, and proper nutrition.
Article Source: http://EzineArticles.com/?expert=Jennifer_Kirkman
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Thursday, March 26, 2009
Why Choose Organic Chocolate?
Chocolate-the drink of wisdom! The utilization of cacao dates back to the ancient Aztecs, who believed it was a source of wisdom, energy and that it was great as an aphrodisiac. Think about it. You couldn't beat something that taste not only good but also made you smart and in the mood for love. Montezuma used to drink chocolate from a gold goblet. I imagine these drinks were organic chocolate yummies. It was from there that this product made it's was into Europe, where the first eating chocolate was created in 1849 in England. Leave it up to the Europeans create the first Chocolate bars.
Organic chocolate could be categorized as a snack, treat, candy, or even beverage. Chocolate lovers around the world would argue that chocolate deservers it's own category. How about gourmet? How about health food?
Where does this wonderful chocolate come from? Commercial chocolate is derived from the Theobroma Cacao tree. The Greek name means "drink of the gods". I don't think I will hear anyone contradicting this. The cacao pods are carefully processed through fermentation, drying, agitation, roasting, and heating to produce what we refer to as cocoa.
Did you know?
* the cacao tree grows from 10 to 30 feet high
* the cacao tree flowers all through the year and produces fruit yearlong
* each flower after pollination becomes a pod-fruit
* it taks the fruit about 6 months to ripe and be ready to process
* each pod-fruit contains about 30-60 seeds or what we call cacao beans
* the average American consumes over 12 pounds of chocolate a year
As we learn about the effects chemicals used on our foods have on our bodies, more and more people are turning to organic foods. Organic chocolate is grown free of pesticides. Are you aware that non-organic chocolate has the second highest use of pesticides outside of commercial non-organic cotton? It is a no brainer, eat organic chocolate instead of the typical off the shelve you find in the grocery store unless you enjoy pesticides in your system.
Women everywhere have always known of the benefits of chocolate. Now the world knows of its health benefits, as well - not to mention the fact that organic chocolate helps our environment. An organic chocolate bar contains as much antioxidant power as a glass of red wine. Antioxidants are substances that may protect your cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases. Just think, that next bite or organic dark chocolate is fighting those free radicals.
The phenols in chocolate are known to help the immune system, reduce the risk of cancer, and promote heart health. Pound for pound, organic dark chocolate has higher levels of antioxidants than blueberries! Dark chocolate also contains more flavanoids than green tea. Flavanoids found in organic cocoa stimulate the blood vessels to produce nitric oxide. Nitric oxide relaxes the smooth muscles in blood vessel walls.
All through the ages, people have known that chocolate can soothe the soul. I guess rock n roll takes a backseat to milk chocolate. With the help of modern science, we now know that is because organic chocolate boosts the brain chemicals serotonin and endorphin. These chemicals produce a feeling of euphoria. Another compound called anandamide has known calming properties. Anandamide is a lipid that binds to cannabinoid receptors and mimics the psychoactive effects of the drug marijuana. It is not the same but you get the picture. I guess chocolate is definitely the ultimate comfort food!
Chocolate's other ingredients include magnesium and chromium (known to regulate blood sugar); theobromine which stimulates the central nervous system and is an appetite stimulant; caffeine (in relatively small quantities); and tryptophan (an essential amino acid). This also gives the calming effects.
Why organic chocolate? If regular chocolate is so good for you, why go organic? For many of the same reasons that buying organic is better in the first place. You can support fair trade practices in the forests of South American countries where cacao beans are grown. Shade grown beans encourage biodiversity, and you avoid toxic chemicals. No pesticides is a major reason to buy organic chocolate. Why not have one more reason to feel good when you bite into that chocolate bar?
About the Author:
Jerry Johnson owns the Organic Chocolate Yummies website as well as several other successful webstores. Organic chocolates make perfect gifts for the gourmet within all of us. Visit the OrganicChocolateYummies.com for great buys on organic chocolate yummies.
Article Stars: http://articlestars.com
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Thursday, March 12, 2009
Why Eat Chocolate for Dessert?
So many people are health-conscious, so many people are obese, so many people eat terrible food - greasy, fatty, over-processed, and so many people don't get enough exercise. Why even think about eating chocolate for dessert? Because there's nothing like the "mouth-feel" of chocolate; because it's the additives, not the chocolate itself, that are fattening or that can cause allergic reactions; and because, after a long hard day of "being good", eating something that "feels" decadent can be very very satisfying.
How wonderful then if what feels decadent is actually good for you! We're talking dark chocolate here, at least 70% cocoa. This delectable treat contains theobromine - a known mood elevator; and antioxidant flavonoids - boost good HDL cholesterol levels, reduce blood pressure and reduce bad cholesterol. Mmm chocolate - maybe a chocolate fountain is the real Fountain of Youth?
Scientists have found that eating dark chocolate appears to improve circulation and make blood vessels more flexible, helping to prevent hardening of the arteries. The Kuna Indians of the San Blas islands off the coast of Panama drink multiple cups of cocoa every day and have little incidence of high blood pressure and cardiovascular disease.
Cocoa is also rich in a number of essential minerals, including magnesium, copper, potassium and manganese. Indeed, chocolate is thought to be one of the largest single contributors of copper to the diet in the United States.
For all-round health, eat like the French do. I don't mean eat French foods necessarily, although that can be nice, but eat AS the French do; make a meal an event in itself. Turn off the tv and computer, don't even read while you eat. Savor and chew each bite.
Eating consciously like this will make you more in tune with your appetite. You won't overeat, and you'll enjoy your food so much more. Take your time - make fast food a thing of the past.
End your meal with the perfect dessert - a bit of dark chocolate. Break off a small piece and place it in your mouth. Let it melt slowly, enjoying the texture and savoring the taste. Then another bite.
Fine dark chocolates have subtle flavors reminiscent of fruits, nuts, coffee, herbs, and much more. Just as wine connoisseurs clean their palate before tasting wines, you can drink a little warm water to clear your taste buds before eating chocolate. Bitter flavors will make the chocolate taste sweeter, and sweet tastes will make you insensitive to the sweetness of the chocolate, so start with a "neutral palate".
Chewing and swallowing chocolate will not allow you to taste all the flavors so just allow chocolate to melt in your mouth.
You can substitute a chocolate candy made with the purest of ingredients. Additional cream, sugar, etc. is what adds the calories, if that concerns you, eat less. Eat the best chocolate available - this isn't necessarily the most expensive chocolate. Try many varieties and choose the one most delicious to YOU!
Always, eat what you enjoy, and enjoy what you eat. And for me, this is chocolate!
About the Author:
Learn how to make delicious chocolate desserts easily, quickly and inexpensively with these 4 Dessert Secrets that you can learn in just a few minutes.
Article Stars: http://articlestars.com
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Sunday, February 8, 2009
Chocolate Allergy
If you have an Chocolate Allergy then you suffer from Allergies Type 1, also called Contact Allergies. Scientists do not clearly understand why the immune system of people allergic to chocolate considers some food proteins as harmful by the body.
The immune system can mount a variety of defenses mechanisms against proteins that is considers as harmful or foreign. Symptoms can be very mild to life-threatening depending on the severity of your chocolate allergies. They usually occur within a few minutes to a few hours after eating or inhaling chocolate.
True allergies to chocolate or cocoa are very rare. Other ingredients, additives or chemicals found in processed chocolate such as nuts, milk, gluten from wheat, soybeans, corn, syrup, caffeine, Theo-bromine, and Phenyl-ethylamine, cause most allergic reactions to chocolate. The higher the quality of chocolate the lower the chances of other additives being found in chocolate.
Cocoa is made from the seeds of the cocoa tree that have been fermented, roasted and then ground up. The cocoa tree originated in Central America but is now grown in tropical climates around the world.
The proteins found in chocolate trigger the immune system to reaction. Antibodies and histamines are releases into the blood stream in an attempt to neutralize the chocolate protein. These chemicals trigger the allergic symptoms. In sever cases Epinephrine, also call Adrenaline, is administered to control the anaphylaxis reaction.
If you are unsure if you are allergic to chocolates then one of the tests you could be given is called Food Challenge Test. Avoid all chocolates for several weeks. The doctor will then give you pure chocolate without any of the other ingredients usually found in processed chocolate. This test needs to be given under close supervision by an allergist. If you are truly allergic to chocolate a violent reactions may occur and emergency medical attention may be needed. If symptoms appear within two hours after the taking the pill then you are allergic to it and will need to avoid it.
Avoidance can be very difficult because cocoa is often hidden in other foods. Read the labels of every food that you bring into your home. Because the manufacturing processes change continuously re-read the labels each time you purchase a product. On January 1, 2006 a new law was passed stating that all labels should be designed in such a way that a 7-year-old child could read and understand the ingredients.
Some of the health benefits of eating chocolate, in moderation of course, are reducing the risk of hart disease, increase longevity, increases libido and increased sexual fulfillment. Antioxidants are also found in chocolate and are believed to lower the amount of cholesterol in the blood stream. Just because it tastes good does not mean that it is bad for you so enjoy the occasional teat, you deserve it.
Common Vitamins and over the counter products can help with Allergies such as Vitamin A, Vitamin B, Vitamin C, Vitamin E, Pantothenic Acid, Glucosamine, Antioxidants, Allergy Aid, and Quercitin.
Vitamin A is a known antioxidant and can assist the human body in the healing process. Vitamin A is stored in the liver and fat cells of the human body and can reach toxic levels. DO NOT take more than the recommended dosage of Vitamin A.
Up to one-third of older people can no longer absorb Vitamin B from their food. Vitamin B is needed to form red blood cells and keep nerves healthy.
Vitamin C is nature's protective nutrient, essential for defending the body against pollution and infection and enhances the bodies immune system.
Beta Carotene protects the mucus membranes of the mouth, nose, throat and lungs. It also helps protect Vitamin C from oxidation, which enables it to perform at optimum efficiency.
Vitamin E protects the lung tissue from inhaled pollutants and aids in the functioning of the immune system.
Many find Pantothenic Acid to be very helpful against allergy symptoms. It is another form of nontoxic B vitamins. Pantothenic Acid is critical in the metabolism and synthesis of carbohydrates, proteins and fats.
Glucosamine is an anti-inflammatory and may give some relief from allergy symptoms.
Substances called antioxidants can neutralize free radical by pairing up or binding with the free radical elections thus inhibiting them from damaging cells in the human body.
Allergy Aid supplies 9 beneficial Herb's to help provide temporary relief of respiratory allergies. The natural action of these specific Herb's help to open bronchial tubes and ease breathing.
Quercitin is a well known flavonoid. Flavonoids are powerful antioxidants and can reduce inflammation boost the immune system and strengthen blood vessels and improve circulation. Quercitin is also known for its ability to block the release of histamines, thus reducing or preventing Chocolate Allergy symptoms.
Always consult your doctor before using this information.
This Article is nutritional in nature and is not to be construed as medical advice.
Author Resource:- David Cowley has created numerous articles on allergies. He has also created a Web Site dedicated to allergies and how to treat them. Visit http://www.allergies-team.com
Article From Article Health And Fitness
raw chocolate bar recipes health benefits of chocolate dark chocolate wine and chocolate
Friday, February 6, 2009
Chocolate Allergy
If you have an Chocolate Allergy then you suffer from Allergies Type 1, also called Contact Allergies. Scientists do not clearly understand why the immune system of people allergic to chocolate considers some food proteins as harmful by the body.
The immune system can mount a variety of defenses mechanisms against proteins that is considers as harmful or foreign. Symptoms can be very mild to life-threatening depending on the severity of your chocolate allergies. They usually occur within a few minutes to a few hours after eating or inhaling chocolate.
True allergies to chocolate or cocoa are very rare. Other ingredients, additives or chemicals found in processed chocolate such as nuts, milk, gluten from wheat, soybeans, corn, syrup, caffeine, Theo-bromine, and Phenyl-ethylamine, cause most allergic reactions to chocolate. The higher the quality of chocolate the lower the chances of other additives being found in chocolate.
Cocoa is made from the seeds of the cocoa tree that have been fermented, roasted and then ground up. The cocoa tree originated in Central America but is now grown in tropical climates around the world.
The proteins found in chocolate trigger the immune system to reaction. Antibodies and histamines are releases into the blood stream in an attempt to neutralize the chocolate protein. These chemicals trigger the allergic symptoms. In sever cases Epinephrine, also call Adrenaline, is administered to control the anaphylaxis reaction.
If you are unsure if you are allergic to chocolates then one of the tests you could be given is called Food Challenge Test. Avoid all chocolates for several weeks. The doctor will then give you pure chocolate without any of the other ingredients usually found in processed chocolate. This test needs to be given under close supervision by an allergist. If you are truly allergic to chocolate a violent reactions may occur and emergency medical attention may be needed. If symptoms appear within two hours after the taking the pill then you are allergic to it and will need to avoid it.
Avoidance can be very difficult because cocoa is often hidden in other foods. Read the labels of every food that you bring into your home. Because the manufacturing processes change continuously re-read the labels each time you purchase a product. On January 1, 2006 a new law was passed stating that all labels should be designed in such a way that a 7-year-old child could read and understand the ingredients.
Some of the health benefits of eating chocolate, in moderation of course, are reducing the risk of hart disease, increase longevity, increases libido and increased sexual fulfillment. Antioxidants are also found in chocolate and are believed to lower the amount of cholesterol in the blood stream. Just because it tastes good does not mean that it is bad for you so enjoy the occasional teat, you deserve it.
Common Vitamins and over the counter products can help with Allergies such as Vitamin A, Vitamin B, Vitamin C, Vitamin E, Pantothenic Acid, Glucosamine, Antioxidants, Allergy Aid, and Quercitin.
Vitamin A is a known antioxidant and can assist the human body in the healing process. Vitamin A is stored in the liver and fat cells of the human body and can reach toxic levels. DO NOT take more than the recommended dosage of Vitamin A.
Up to one-third of older people can no longer absorb Vitamin B from their food. Vitamin B is needed to form red blood cells and keep nerves healthy.
Vitamin C is nature's protective nutrient, essential for defending the body against pollution and infection and enhances the bodies immune system.
Beta Carotene protects the mucus membranes of the mouth, nose, throat and lungs. It also helps protect Vitamin C from oxidation, which enables it to perform at optimum efficiency.
Vitamin E protects the lung tissue from inhaled pollutants and aids in the functioning of the immune system.
Many find Pantothenic Acid to be very helpful against allergy symptoms. It is another form of nontoxic B vitamins. Pantothenic Acid is critical in the metabolism and synthesis of carbohydrates, proteins and fats.
Glucosamine is an anti-inflammatory and may give some relief from allergy symptoms.
Substances called antioxidants can neutralize free radical by pairing up or binding with the free radical elections thus inhibiting them from damaging cells in the human body.
Allergy Aid supplies 9 beneficial Herb's to help provide temporary relief of respiratory allergies. The natural action of these specific Herb's help to open bronchial tubes and ease breathing.
Quercitin is a well known flavonoid. Flavonoids are powerful antioxidants and can reduce inflammation boost the immune system and strengthen blood vessels and improve circulation. Quercitin is also known for its ability to block the release of histamines, thus reducing or preventing Chocolate Allergy symptoms.
Always consult your doctor before using this information.
This Article is nutritional in nature and is not to be construed as medical advice.
Author Resource:- David Cowley has created numerous articles on allergies. He has also created a Web Site dedicated to allergies and how to treat them. Visit http://www.allergies-team.com
Article From Article Health And Fitness
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Saturday, January 24, 2009
Studies That Show The Benefits Of Dark Chocolate On Blood Pressure
Good news for dark chocolate lovers. Eating dark chocolate can now help lower blood pressure. A recent study was done by specialists in the US that says, dark chocolate will actually help in lowering your blood pressure. This could be just the boost you need help you in your battle with hypertension, and it's natural.
Flavinoids, or antioxidants, as many people know them, are the ingredient that is found in food that help lower blood pressure. Tea and red wine are a couple of foods that we already knew could help in lowering blood pressure due to these natural antioxidants. Know we can add dark chocolate to this list as well.
The study was conducted at a University in Italy that is known for its hypertension studies. Twenty people were involved in this study. All twenty people, ten female and ten male, suffer from hypertension, but had no other disease. The subjects were not on any medication or treatment plan for their high blood pressure, and none of them smoke. These people also had to avoid chocolate two weeks prior to the study so that accurate results and conclusions could be drawn from the study.
To start the study the participants were split up into two groups with five men and five women in each. The blood pressure of each subject was taken and recorded for comparison with the end results. For 15 days one group got a 3.5 oz dark chocolate bar a day, and the other group got a 3.5 oz white chocolate bar a day. After the 15 days both groups went a week without chocolate, and then the groups switched which kind of candy bar they were getting. The only difference in the candy bars is that the white chocolate does not contain any flavinoids.
When the next 15 days were up the subjects' readings were taken again. The group that ate the white chocolate had no differences in their readings. There was a drop in pressure in the group that did have the dark chocolate. The group that ate the dark chocolate also experienced a 10% drop in their bad cholesterol levels, and a reduction in their insulin resistance.
If you do suffer from hypertension you should talk to your doctor and find the best treatment for you. Each person is different, and you may require other treatment. Diet and exercise are the best natural way to control this issue. Prescription medication is also needed in many cases. You should not stop your current treatment and try just eating dark chocolate every day, but you may want to think about adding it to your diet once a week. In addition to helping control hypertension, dark chocolate is good for your taste buds and your heart.
Source: Free Articles
About the Author
Gregg Hall is an author living in Navarre Florida. Find more about this as well as Gourmet Chocolate at http://www.chocolategiftsonline.com
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Monday, January 19, 2009
Making Chocolate A Health Food In Your Life
Almost daily in the news we see reports of chocolate's health benefits. It's a potent antioxidant, and is chock-full of chemicals and nutrients that have been attributed to making us happy. Yet many of us remain skeptical; eating lots of chocolate doesn't seem to make us feel better, and in fact can lower energy levels for awhile. So what gives? If chocolate is such a miracle food, shouldn't we be able to eat it all the time, without guilt and feel great? Well, yes, we can, but the way chocolate is prepared is crucial to unlocking its true potential as a health food. If you'd like to learn how to have a healthy dose of chocolate daily, read on...
Raw, unroasted chocolate IS A MUST to really reap the health benefits. Little of this fact is given weight in the mass-media's portrayal of chocolate's health benefits, but its the crucial point for anyone interested in bettering their health naturally. There's a big difference in the chemical composition of un-roasted, naturally-dried chocolate when compared to 99% of the chocolate products available today. Nearly every single chocolate bar or drink, even at the large-chain heath food markets, is made from chocolate that's been roasted at high temperatures. 'Organic' does not mean raw; chocolate powder is not raw unless it says its raw. High-end organic hot chocolate drinks are still roasted, and likely processed with alkali to make them dissolve more easily. Why the roasting and processing? Because we've become accustom to chocolate looking and tasting like it has since our childhoods. Working with raw chocolate (called Cacao - note this is different than Cocoa!), like so many things that are really good for you, is best prepared at home using carefully selected ingredients. It's easy to do, and we'll include some recipes at the end. But first back to the question of why raw is better.
First the question of Caffeine. Many folks are sensitive to caffeine's effect on their nervous system. It raises blood pressure, shortens tempers and keeps people awake. And we all know chocolate has caffeine in it, right? But what form is it in? Research done by homeopaths indicates a significant difference on the stimulating effects of chocolate depending on whether it's been heated or not. A drink made with roasted chocolate evoked excitement of the nervous system that did not occur with unroasted chocolate. Alteration of chemical structures through heat is common, and occurs in the case of chocolate. The roasting process involves heating the beans between 250 and 350 degrees F for 30 minutes to 2 hours. Anecdotal reports of individuals moving from coffee or yerba mate as their morning drink to a cup of hot chocolate report gentle stimulating effects without anxiety, as their other drinks had produced. Even very sensitive people who do not do well with any form of caffeine report positive results with raw chocolate; nothing at all like the effects produced by coffee or caffeinated teas.
The really big news about chocolate has been it's antioxidant profile. Chocolate contains significant amounts of polyphenols -- the same important antioxidants found in green tea, red wine and green apples -- but in greater amounts. Dark chocolate contains an impressive 5% of these compounds, yet raw chocolate is made up of an incredible 10% concentration of these possibly life-extending molecules. Both roasting and processing with alkali (to make Dutch cocoa) reduce antioxidant concentration. Further, the increased absorbability of powdered raw cacao (perhaps the most versatile form of raw chocolate) over cacao nibs give them an edge in ORAC value, a measure of Oxidative Radical Absorbance Capacity.
Maybe the most intriguing constituents of chocolate are it's mood-altering chemicals besides its stimulation. Many users of raw chocolate find and even greater boost than from commercial chocolates. Like caffeine, some of the molecules attributed to mood-enhancement are also heat sensitive. Tryptophan, a precursor to serotonin, is present in significant amounts and is known to be broken down by heat (and apparently it's not the Tryptophan in the turkey dinners that makes one tired, it's the three servings followed by pie and ice cream!). Other natural constituents are dopamine and precursors to dopamine, one molecule called the 'love chemical' and another called the 'bliss chemical'. Add to these monoamine oxidase inhibitors which actually enhance the activity of all of the above mood brighteners. Finally, there's lots of easily absorbed magnesium in raw chocolate, a mineral associated with serotonin production (many pharmaceutical antidepressants increase serotonin activity), and the ability to relax. Raw chocolate offers the healthiest and most effective means of adding these happy-making nutrients to your daily diet.
Convinced? Ready for a little raw chocolate power? First its critical to find a good source; make sure the chocolate you're buying is raw - it's most often labeled as 'Cacao', the name for the raw chocolate beans and the tree on which they grow. Cacao nibs are small pieces of pure raw chocolate that can be eaten straight, or mixed with other healthy snacks like dried fruits. But the best-loved raw chocolate preparation is the original chocolate drink: hot chocolate. Now it won't be hot enough for long enough to convert any chemicals or to cook the chocolate, just to make it a warm comforting drink - and of course, heating the water isn't necessary at all (though in recipes calling for Coconut oil, it helps to blend the oil into the drink). So to make a cup, use powdered raw chocolate (grinding the nibs or beans in a coffee grinder can work, though you'll find this challenging as the natural oils in the chocolate will heat up and liquefy before the grinding is complete, leaving little crunchy bits). Put one or two tablespoons powdered chocolate, one to two teaspoons raw dark agave nectar (a low-glycemic index natural sweetener) and one to two teaspoons of Coconut oil in a blender. Add eight to twelve ounces almost-boiling water and blend for ten seconds. That's it! You'll find your personal favorite formula after a few preparations - more or less chocolate, oil, sweetener or water.
There are many, many recipes available online and in books about raw chocolate. Some favorite additions to the drink are Maca (Peruvian Ginseng), essential oils like Vanilla, Peppermint or Orange (just one drop is often enough) or a little powdered cinnamon. Raw chocolate bars for your family are very easy to make, really just by omitting the water and adjusting the oil and sweetener ratios to make a thick chocolate paste. Add some chopped nuts if you like, press into a casserole dish and put it in the refrigerator long enough to make it firm. Experiment; it's chocolate! You're supposed to have fun. And with raw chocolate, it might be the most fun you can have eating while positively and naturally benefiting your health.
By: Harriet Nobel
The author is the co-owner of www.anandaapothecary.com - More aromatherapy resources are available on this site.
Article Directory: http://www.articlewisdom.com
raw chocolate bar recipe health benefits of chocolate cranberry juice and dark chocolate
Thursday, January 15, 2009
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