Dark Chocolate!

DID YOU KNOW THAT CHOCOLATE IS GOOD FOR YOU?

"... chocolate can contribute a significant portion of dietary antioxidants, and the pleasure of pairing red wine and dark chocolate could have synergistic advantages beyond their complementary tastes."

"Chocolate may be a vital ingredient in fighting heart disease and the darker the better, researchers in America claim. In a study that will bring pleasure to cocoa addicts, confectioners and dentists, the winning recipe for good health would be to combine chocolate intake with red wine. Dr. Andrew Waterhouse and researchers from California University found that chocolate contains significant levels of phenol, which prevents oxidation of a specific type of combined fat and protein complex in the blood. Oxidation of these low density lipoproteins is known to be linked to furring of the arteries which can lead to heart attacks.

"Chocolate doesn't just tingle the tongue: it makes people feel good in some fundamental, undefinable way. No surprise, then, at a report in the current Nature. Chemicals found in chocolate, it seems, go after the same brain receptor system targeted by marijuana. …Unlike THC, the active ingredient in pot, chocolate's chemicals turn on only a few circumscribed regions of the brain. …But chocolate craving is evidently a real, physiological phenomenon. It's too early to tell precisely how the process works…"

"Chocolate could be good for you, especially if you sniff it. Its smell has been shown to boost the immune system …Scientists at the University of Westminster made the discovery while studying how pleasurable experiences affect the immune system."

"Here's more good news about chocolate: chocolate neither causes nor aggravates acne … chocolate isn't so bad for your teeth. Because it melts quickly, it's less likely to cause cavities than you might fear. Better yet, several substances in cocoa actually inhibit cavity promoting bacterial growth. The fat (stearic acid) in chocolate doesn't raise blood cholesterol levels. … chocolate does seem to smooth the edges of a hectic day or stressful week. …So, just what causes chocolate's cheering effect? One current theory suggests that eating chocolate may help increase the amount of serotonin, a brain chemical that helps brighten your mood. "

http://www.chocolatebyjamieson.com/culture/chocoindex3.shtml

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Dark Chocolate Lowers Blood Pressure, and Dark chocolate -- but not milk chocolate or dark chocolate eaten with milk -- is a potent antioxidant. Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments.
"Our findings indicate that milk may interfere with the absorption of antioxidants from chocolate ... and may therefore negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate."

http://my.webmd.com/content/Article/73/81921.htm?pagenumber=2

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Pregnant women rejoice. Eating chocolate is good for the baby, say Finnish researchers.

http://www.offthekuff.com/mt/archives/003273.html

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... flavan-3-ols, the main flavonoids found in cocoa, are associated with a decreased risk of cardiovascular disease. "Cocoa contains the same nutrients found in other plant foods, including minerals and specific antioxidants that help ward off diseases such as heart disease". "What's more, researchers reported that Europeans living in the 17th century praised chocolate for its healing powers. They believed that chocolate 'comforted the liver, aided in digestion and made one happy and strong,'"

http://www.aphroditewomenshealth.com/news/20030102212836_health_news.shtml

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HOW TO EAT CHOCOLATE:

"Chocolate is best tasted on an empty stomach. The proper temperature of the chocolate should be between 66 and 77 degrees Fahrenheit. Never put your chocolate in the refrigerator - it will cause the cocoa to separate and form a white 'bloom'."

"If you are trying several different chocolates, always start with the one that has the least cocoa, most likely a milk chocolate - unless it's white chocolate, which has cacao butter, and no cocoa at all."

"When tasting dark chocolate, let the chocolate sit in your mouth for a few seconds to release its primary flavors and aromas. Then chew it a few times to release the secondary aromas. Let it rest lightly against the roof of your mouth so you experience the full range of flavors. Finally, enjoy the lingering taste in your mouth."

http://www.aphroditewomenshealth.com/news/20030102212836_health_news.shtml