Try it
I have 70% or 85% dark chocolate.QUOTE
Eat To Live: Chocolate good for blood
http://www.sciencedaily.com/upi/index.php?...hychocolate.xml
It is with not the slightest regret that I concede victory in the chocolate stakes to my food-enthusiast daughter.
She has listened patiently over the years to my insistence that there is no point in either eating or cooking with chocolate that has anything less than 50-percent cocoa-solids content. It simply won't deliver the punch you hope for from chocolate, I argue, so why sacrifice your weight and your teeth?
In fact, common-or-garden chocolate bars gives chocolate such a bad name that European confectioners attempted through legislation to get mainstream British manufacturers to call their product something else.
Now my daughter has presented me with a bar of Michel Cluizel's Chocolat Noir Infini which is, can you believe, 99-percent cacao. This renders it so distinctly bitter that you really can only eat a miniscule morsel of it.
It is extraordinarily dense and so pure you are immediately satisfied. Besides which, you are left with none of the sandy sludge of cheap chocolate that attaches itself so disagreeably to the tongue and back of the teeth as though you'd been eating spinach or rhubarb.
Also, according to a new study, chocolate with high cacao content is really good for the blood.
It was funded by Hershey, one of the companies that has, in my view, been producing the kind of chocolate that needs another name. But then they went and bought serious chocolate makers Scharffen Berger. Perhaps this is what has led them to commission Yale University's Prevention Research Center to look into the effects of eating dark chocolate, the results of which have just been published.
They found, said Yale's Dr. David Katz, that in the short term eating dark chocolate "improved blood pressure and arterial function. This clearly suggests that dark chocolate isn't just good; it's good for you!"
A total of 45 moderately overweight adults were fed Hershey's Extra Dark chocolate, which contains 60 percent cacao. Their blood pressure was measured before and two hours after eating 74 grams -- or 2 servings -- of it.
Researchers found their blood pressure improved, as did the ability of blood vessels to dilate and increase blood flow, a key indicator of cardiovascular health.
Nothing happened to the poor volunteers on the low-flavanol placebo.
The conclusion is part of an ongoing trial that will also explore the relationship between the consumption of dark chocolate and cocoa and the potential for longer-term health benefits. But these already have been established to some degree.
Serious chocolate lovers already know of the presence in chocolate of phenylethylamine, the same "feel-good" chemical stimulated naturally in the brain by falling in love.
But the more researchers look into good chocolate, the better for you it appears to become.
Earlier this year the American Chemical Society's Journal of Agricultural and Food Chemistry reported that phenolic and flavonoid contents and total antioxidant capacities in cocoa far exceeded those of red wine and black or green tea.
While the recommended daily allowance for antioxidants (which are also found in fruit, vegetables, nuts, grains and coffee) isn't known yet, it is known that antioxidants help prevent cardiovascular disease, cancer and Alzheimer's disease.
They also appear to decrease the effects of aging by stabilizing the free radicals that remove electrons from the membranes of healthy cells.
So for the sake of your health, here is a sumptuous chocolate recipe that has the advantage, if you own a blender, of taking 5 minutes to make. You must, of course, use chocolate with high cacao-solids content. The point of really good chocolate is that it so completely satisfies the taste buds you won't want to eat too much of it too often.
http://www.sciencedaily.com/upi/index.php?...hychocolate.xml
It is with not the slightest regret that I concede victory in the chocolate stakes to my food-enthusiast daughter.
She has listened patiently over the years to my insistence that there is no point in either eating or cooking with chocolate that has anything less than 50-percent cocoa-solids content. It simply won't deliver the punch you hope for from chocolate, I argue, so why sacrifice your weight and your teeth?
In fact, common-or-garden chocolate bars gives chocolate such a bad name that European confectioners attempted through legislation to get mainstream British manufacturers to call their product something else.
Now my daughter has presented me with a bar of Michel Cluizel's Chocolat Noir Infini which is, can you believe, 99-percent cacao. This renders it so distinctly bitter that you really can only eat a miniscule morsel of it.
It is extraordinarily dense and so pure you are immediately satisfied. Besides which, you are left with none of the sandy sludge of cheap chocolate that attaches itself so disagreeably to the tongue and back of the teeth as though you'd been eating spinach or rhubarb.
Also, according to a new study, chocolate with high cacao content is really good for the blood.
It was funded by Hershey, one of the companies that has, in my view, been producing the kind of chocolate that needs another name. But then they went and bought serious chocolate makers Scharffen Berger. Perhaps this is what has led them to commission Yale University's Prevention Research Center to look into the effects of eating dark chocolate, the results of which have just been published.
They found, said Yale's Dr. David Katz, that in the short term eating dark chocolate "improved blood pressure and arterial function. This clearly suggests that dark chocolate isn't just good; it's good for you!"
A total of 45 moderately overweight adults were fed Hershey's Extra Dark chocolate, which contains 60 percent cacao. Their blood pressure was measured before and two hours after eating 74 grams -- or 2 servings -- of it.
Researchers found their blood pressure improved, as did the ability of blood vessels to dilate and increase blood flow, a key indicator of cardiovascular health.
Nothing happened to the poor volunteers on the low-flavanol placebo.
The conclusion is part of an ongoing trial that will also explore the relationship between the consumption of dark chocolate and cocoa and the potential for longer-term health benefits. But these already have been established to some degree.
Serious chocolate lovers already know of the presence in chocolate of phenylethylamine, the same "feel-good" chemical stimulated naturally in the brain by falling in love.
But the more researchers look into good chocolate, the better for you it appears to become.
Earlier this year the American Chemical Society's Journal of Agricultural and Food Chemistry reported that phenolic and flavonoid contents and total antioxidant capacities in cocoa far exceeded those of red wine and black or green tea.
While the recommended daily allowance for antioxidants (which are also found in fruit, vegetables, nuts, grains and coffee) isn't known yet, it is known that antioxidants help prevent cardiovascular disease, cancer and Alzheimer's disease.
They also appear to decrease the effects of aging by stabilizing the free radicals that remove electrons from the membranes of healthy cells.
So for the sake of your health, here is a sumptuous chocolate recipe that has the advantage, if you own a blender, of taking 5 minutes to make. You must, of course, use chocolate with high cacao-solids content. The point of really good chocolate is that it so completely satisfies the taste buds you won't want to eat too much of it too often.
........ME WANT!... DONT HAVE!... 