Tuesday, July 19, 2011

Can Chocolate Help Prevent Sunburns?

The heat is intense here in Arizona, and while there's no substitute for sunscreen, there are foods that can help boost your skin's natural sun protection factor.

Previous research has shown dark chocolate is good for your heart, and now a new study shows it also increases your skin's natural SPF.

In the study, volunteers ate an ounce of dark chocolate every day for 12 weeks, and at the end of the study, it took twice as much sun exposure for the volunteers to burn in the sun.

Researchers think flavonoids in the chocolate are responsible, because they help boost circulation to the skin and guard against UV damage.

A few things to keep in mind if you're looking to boost your SPF with chocolate -- look for at least 70 percent cacao content in a bar that's cold-processed, because heat can destroy the flavonoids, and moderation is key. Just an ounce did the trick in the study.

Other foods that boost your natural SPF include cantaloupes, guavas and berries, which are all rich in lycopene, a plant chemical that helps protect against the sun's UVB rays.
Tomatoes are another great source of lycopene, especially when cooked.

Nutritionists also recommend eating salmon because it's full of omega-3, which can help protect skin cells against the damage that causes aging and cancer.

FOX 10’s Kristin Anderson has the story.

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Saturday, July 2, 2011

20 Things You Might Not Know About 'Willy Wonka and the Chocolate Factory'

By Gary Susman

Confession time: I saw 'Willy Wonka and the Chocolate Factory' in the theater when I was 4 ... and it scared the daylights out of me. All those horrible things happening to the kids -- especially Augustus Gloop nearly drowning in the chocolate river, then getting trapped in that tube -- haunted my dreams.

As an adult, however, I was able to watch the film again and pick up on its sly humor, particularly Gene Wilder's subtle, mischievous performance, as well as in the film's satire of the adult world as being just as greedy, grasping, and gluttonous as the world of candy-grabbing children. Nowadays, I thoroughly enjoy watching the movie, which wasn't the movie I thought it was at all.

As it turns out, the beloved cult favorite that we've enjoyed for four decades now (it was released 40 years ago this week, on June 30, 1971) isn't the movie any of us thought it was. There are a lot of things people don't know about the familiar film, from its origins as a candy infomercial to its links to 'The Omen,' the 1972 Summer Olympics and the Boston subway system.

Are you ready for a list of 20 things you might now know about 'Willy Wonka and the Chocolate Factory?' As Wilder's candymaker said during Augustus Gloop's ordeal, "The suspense is terrible. I hope it'll last."

1. Watch the opening credits closely, and you'll see that the film's copyright was initially held, not by a Hollywood studio, but by the Quaker Oats company. The cereal maker behind such sweet morning treats as Life and Cap'n Crunch was launching a line of candy bars and had been talking to film and TV producer David L. Wolper about vehicles to promote it.

2. At the same time, director Mel Stuart took up his 10-year-old daughter's suggestion that he approach family friend Wolper in order to make a film of Roald Dahl's children's novel 'Charlie and the Chocolate Factory.' Quaker Oats had never made a movie before, but the company bought the film rights from Dahl and spent nearly $3 million making the movie (a fairly hefty film budget back in 1970).

3. Dahl himself was hired to write the screenplay. Although the finished product bears his sole credit, Stuart actually had the screenplay rewritten by a then-unknown, David Seltzer, who would go on to write 'The Omen' (about the ultimate bratty kid) and 'Lucas' (about a Charlie Bucket-ish underdog, played by the young Corey Haim).

4. Dahl was said to be so unhappy with Seltzer's rewrite (he felt it focused too much on the Wonka character and not enough on Charlie, and that it had sweetened his story's dark tone) that he refused to allow the movie to be remade again in his lifetime or to sell the film rights to the sequel, 'Charlie and the Great Glass Elevator.' (Dahl died in 1990, 15 years before his estate allowed Tim Burton to remake the 1971 film.)

5. Why was the title changed from the book's 'Charlie and the Chocolate Factory' to 'Willy Wonka and the Chocolate Factory'? There are two competing stories. One says that the change was to play up Wonka's name because Quaker's new candy line was called Wonka Bars.


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Wednesday, June 29, 2011

Chocolate theft a 'gift for gran'

A SHOPLIFTER stole two large bars of Cadbury's Dairy Milk chocolate and three boxes of Ferrero Rocher as a present for his grandmother, a court heard.

George Hocking, aged 31, took the £15.70 chocolate haul from Tesco Metro, Plymouth magistrates were told.

His solicitor said he was not going to sell the chocolates to buy drink or drugs.

Graham Kinchin added: "There is no resale value in boxes of Ferrero Rocher."

Hocking, of Mildmay Street in Greenbank, admitted theft of the chocolates from the store in Ebrington Street on June 19.

He also admitted theft of two Nintendo Wii games worth £40 from Game in New George Street on June 13. The court heard that he told police the games were a present for his sister.

Magistrates gave him a 12-month community order and he must complete probation's Thinking Skills programme.

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Monday, June 27, 2011

Warning: Reading this may cause your mouth to water

ONANNO
The Scene

Ferrero Roche chocolate, peanut butter and Swedish Fish. Need I say more? Cupcakes are always fun, and they’re cute and simple. They’ll sweeten up any birthday party in place of a regular cake, or they’ll just make the perfect treat. Best of all, some of the most unique and absolutely mouth-watering cupcakes can be found right in Saratoga — most right off Broadway.

The Bread Basket — 65 Spring Street

This 21-year-old local business’s vertical case of cupcakes stands right next to the back entrance and displays such heavenly bits of dessert such as the Peanut Butter Cup cupcake with its peanut butter mousse filling and peanut butter frosting beneath chocolate ganache and caramel drizzle, or the PBJ yellow cupcake with peanut butter frosting and jelly filling.

“We have great local customers who buy our cupcakes,” says bakery owner Matthew Tallman, “which we love. I can’t stress enough how much we cater to our local customers.”

Tallman sells specialty cupcakes every day for $4.50. Regular large cupcakes are $3.50 and small are $2.50.

Bettie’s Cakes: A Cupcakery CafĂ© — 454 Broadway

The atmosphere in this little cupcake-devoted shop is retro and fun. Everything is pink and blue, with retro booths, stools and a black-and-white tiled floor. Even some of their cupcakes have a retro feel, like the Black Raspberry Ice Cream Cone cupcake (vanilla cake filled with raspberry preserves and topped with black raspberry buttercream, sprinkles, a sliver of an ice cream cone and a cherry). Bettie’s best-seller, though, is their Red Velvet cupcake.

“People love the Red Velvet,” says manager Stephanie Danz. “It’s a combination of the cream cheese frosting, the freshness and its lightness.” The Red Velvet is technically made with chocolate cake, but because it’s made with cocoa powder it’s actually very light.

Look for the Bettie’s Cupcakes pink double decker bus and smaller bus that travel around to fairs, birthday parties and deliveries, or meet the cupcake mascot who will show up at your door if you want. For $3 a cupcake ($1.25 for minis), these preservative-and-trans-fat-free cupcakes are tasty and fun.

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Saturday, June 25, 2011

Chocolate milk, the best drink after exercise

Scientists have claimed that chocolate milk is the best recovery drink to have after exercise, as it helps build more muscles, boost performance and keep off the fat.

After an exhausting session on the treadmill, many athletes usually reach for an isotonic sports drink or good old-fashioned water, but two new studies from The University of Texas at Austin have shown that chocolate milk is the ideal post-workout recovery drink.

"Serious and amateur athletes alike enjoyed physical recovery benefits when they drank low-fat chocolate milk after a vigorous workout," the Daily Mail quoted lead researcher Dr John Ivy as saying.

"The advantages for the study participants were better body composition in the form of more muscle and less fat, improved times while working out and overall better physical shape than peers who consumed sports beverages that just contained carbohydrates," he said.

Ivy and his team compared the recovery benefits of drinking low-fat chocolate milk after exercise to the effects of a carbohydrate beverage with the same ingredients and calories as typical sports drinks as well as to a calorie-free beverage.

They asked 10 trained cyclists to ride a bike for 90 minutes at moderate intensity, then for 10 minutes of high intensity intervals.

The scientists found the athletes had significantly more power and rode faster (reduced their ride time by an average of six minutes) when they consumed low-fat chocolate milk rather than a carbohydrate sports drink or calorie-free beverage.

The team also tested 32 amateur male and female cyclists, putting them through five intense spinning sessions a week followed by one of the three beverages.

They found after four and a half weeks that chocolate milk drinkers had twice the improvement in maximal oxygen uptake compared to the others.

Maximal oxygen uptake is one indicator of an athlete's aerobic endurance and ability to perform sustained exercise.

The amateur cyclists also built more muscle and shaved off more fat during training when they drank low-fat chocolate milk.

"We don't yet understand exactly what mechanism is causing low-fat chocolate milk to give athletes these advantages - that will take more research," Ivy stated.

"But there's something in the naturally-occurring protein and carbohydrate mix that offers significant benefits," he added.

Ivy added that a three-minute recovery window after exercise, for people of all fitness levels, was as important as the nutrition supplement.

The study has been published in The Journal of Strength and Conditioning Research . 


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