Chocolate Benefits

How To Find Sugar-Free Dark Chocolate And Obtain It's Health Benifits

2008-10-17T05:25:00.000-07:00

Copyright © John Soulliere

Unadulterated Pure Dark Chocolate

Health benefits of sugar-free dark chocolate
17 July 2008

Good news for chocolate lovers – another study has found that your favourite food may have benefits for your heart.

Published in the July issue of the American Journal of Clinical Nutrition, the study found that consuming both dark chocolate and liquid cocoa can improve the health of blood vessels and reduce blood pressure.

However, the American researchers say sugar-free chocolate may offer the best health benefits.

The findings come after a team from the Yale University School of Medicine studied 45 overweight but otherwise healthy adults, with an average age of 53 years, who randomly ate solid dark chocolate, sugar-free cocoa, sugared cocoa and bars containing no cocoa.

The researchers found that both the solid dark chocolate and liquid cocoa significantly improved endothelial function, although when people ate the sugar-free products, their improvement was almost three times greater than the regular cocoa.

The endothelium is the lining of the blood vessel walls and the loss of proper endothelial function is a contributor to blood vessel disease (atherosclerosis).

The researchers also found that blood pressure decreased after people ate the dark chocolate and sugar-free cocoa, but not the sugared cocoa.

The study concludes that eating both solid dark chocolate and liquid cocoa can improve blood vessel function and blood pressure in overweight adults, while sugar-free cocoa preparations may have a greater effect.

However, it should be noted that this was only a small study and did not include people with diabetes. It also does not suggest changing current dietary recommendations.

Source:
- Faridi et al. Acute dark chocolate and cocoa ingestion and endothelial function: a randomised controlled crossover trial. American Journal of Clinical Nutrition, 2008; 88 (1): 58-63.

A Chocolate Hint:

Generally, science has found that natural dark chocolate is higher in flavonoids than milk chocolate. Why, because of the way that cocoa powder and chocolate syrups are manufactured removes most flavonoids.

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How To, Use Dark Chocolate as Treatment

2008-10-03T19:59:00.000-07:00

Copyright © John Soulliere

Although dark chocolate appears to have consistent benefits for cardiometabolic risk factors it is premature to consider it a “treatment” but rather as a part of a heart healthy diet rich in vegetables, whole foods and other polyphenol-rich ingredients. That said, it appears that even small quantities of dark chocolate have health benefits and should be consumed without guilt.

There are a few important caveats to consider:

So far, the vast majority of the health effects of chocolate are only found in dark chocolate. Milk and white chocolates retain all the sugar and fat, but without the healthful polyphenols.

Be careful with high doses of chocolate if you take anticoagulant medications like warfarin, Plavix, or high-dose aspirin (especially if you bruise easily on aspirin).Although poorly studied, there is evidence of a possible interaction between dark chocolate and these medications and laboratory monitoring should occur if you start eating dark chocolate or cacao regularly.

If you have diabetes, the sugar in chocolate still counts towards your total carbohydrate intake. However,very low sugar chocolates are available, and although bitter at first it is an acquired taste.

Few studies have been performed on people with diabetes, and therefore little is known about health benefits of chocolate in this population. In fact, insulin sensitivity has only been studied in people without diabetes.

Hopefully in the future, larger studies will test whether chocolate really is beneficial to long-term cardiovascular health. As if we needed more reasons to enjoy dark chocolate…

References
1. Bruinsma, K. and D.L. Taren, Chocolate: food or drug? J Am Diet Assoc, 1999. 99(10): p. 1249-56.

2. Pastore, P., et al., Determination of biogenic amines in chocolate by ion chromatographic separation and pulsed integrated amperometric detection with implemented wave-form at Au disposable electrode. J Chromatogr A, 2005. 1098(1-2): p. 111-5.

3. Taubert, D., et al., Chocolate and blood pressure in elderly individuals with isolated systolic hypertension. Jama, 2003. 290(8): p. 1029-30.

4. Grassi, D., et al., Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives. Hypertension, 2005. 46(2): p. 398-405.

5. Grassi, D., et al., Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. Am J Clin Nutr, 2005. 81(3): p. 611-4.

6. Mursu, J., et al., Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans. Free Radic Biol Med, 2004. 37(9): p. 1351-9.

7. Wang, J.F., et al., A dose-response effect from chocolate consumption on plasma epicatechin and oxidative damage. J Nutr, 2000. 130(8S Suppl): p. 2115S-9S.

8. Wan, Y., et al., Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans. Am J Clin Nutr, 2001. 74(5): p. 596-602.

9. Serafini, M., et al., Plasma antioxidants from chocolate. Nature, 2003. 424(6952): p. 1013.

10. Innes, A.J., et al., Dark chocolate inhibits platelet aggregation in healthy volunteers. Platelets, 2003. 14(5): p. 325-7.

11. Unknown. Abstract 4101. American Heart Association Scientific Sessions. 2006.

12. Farouque, H.M., et al., Acute and chronic effects of flavanol-rich cocoa on vascular function in subjects with coronary artery disease: a randomized double-blind placebo-controlled study. Clin Sci (Lond), 2006. 111(1): p. 71-80.

A Chocolate Hint:

Generally, science has found that dark chocolate is higher in flavonoids than milk chocolate. Why, because of the way that cocoa powder and chocolate syrups are manufactured removes most flavonoids.

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

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Milk Chocolate vs. Dark Chocolate

2008-09-27T22:44:00.000-07:00

Copyright © John Soulliere

So far, all of the studies described have investigated dark chocolate and compared it to white chocolate, so what about milk chocolate?

Well, so far most signs suggest milk chocolate just does not have all the same benefits. For example, Serafini et al. administered 100g dark chocolate, 100g dark chocolate with added milk, or 100g of milk chocolate to 12 healthy adults [9]. Milk added to the dark chocolate and the milk chocolate produced significantly lower absorption of the polyphenols and therefore did not increase total antioxidant capacity in the blood to the same degree as the dark chocolate alone.

Additional Benefits

An additional cardiometabolic health benefit of dark chocolate appears to be a reduction platelet aggregation, or clotting tendency, of the blood. When blood clots, or thrombi, form prematurely they can become dislodged causing a stroke or heart attack. Typically aspirin or other anticoagulant medications, like warfarin, are taken to “thin the blood” or reduce this stickiness.

However, according to the results of a randomized trial by Innes et al. in 2003, dark chocolate polyphenols may also reduce platelet aggregation[10].

The beneficial effects of dark chocolate were not seen with milk or white chocolate, once again suggesting the dark polyphenols are critically important to this action. The anticoagulant effects of chocolate received additional support by the findings of the GeneSTAR trial[11]. GeneSTAR is intended to study genetic differences in the cardioprotective effects of aspirin, however the study also stumbled onto a protective effect of chocolate.

About 140 people refused to eliminate chocolate from their diets while participating in the study and so the investigators followed this group separately. They discovered chocolate eaters had slowed blood clotting compared to others. Although the protective effect of chocolate was approximately 1/10th of aspirin, the main action appears to be the same.

Research Summary

Reported cardiometabolic benefits of dark chocolate:

Improves blood pressure

Improves insulin sensitivity

Increases HDL (“good”) cholesterol

Reduces oxidation of LDL (“bad”) cholesterol

Increases total antioxidant capacity

Reduces coagulation of the blood

A Chocolate Hint:

Generally, science has found that dark chocolate is higher in flavonoids than milk chocolate. Because of the way that cocoa powder and chocolate syrups are manufactured removes most flavonoids.

===========================================

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Nitric Oxide In Cocoa (Dark Chocolate)

2008-09-09T07:03:00.000-07:00

Copyright © John Soulliere

In the first study, researchers gave Boston
volunteers cocoa with either a high or low
amount of flavonols. Those who drank cocoa
with more flavonols showed more nitric oxide
activity.

"Nitric oxide plays such an important role in
the maintenance of healthy blood pressure and,
in turn, cardiovascular health," said lead
researcher Dr. Norman K. Hollenberg, physician
and professor of medicine at Brigham and Women's
Hospital and Harvard Medical School.

The residents of an island called Kuna in Panama
prompted Hollenberg's study. These indigenous people
rarely develop high blood pressure, although they
drink about 5 cups of cocoa each day and included it
in many recipes. But if they leave the island, the
risk of high blood pressure increases, and studies
found it was not related to salt intake or obesity.

Other articles on lowering Blood Pressure with healthy Chocolate.
- Dark Chocolate Lowers Blood Pressure

A Chocolate Hint:
Don't replace healthy foods with store bought chocolate.

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Can't Take Asprin For Healthy Blood Flow - Eat Healthy Chocolate

2008-09-04T22:15:00.000-07:00

Copyright © John Soulliere

Researchers have some news for chocolate lovers: it may be good for you.

Scientists reported preliminary evidence recently that cocoa and other chocolates may keep high blood pressure down, your blood flowing and your heart healthy.

The research, which correlates eating flavonoid-rich foods with a reduced risk of cardiovascular disease(1), was presented in February 2002 at the American Association for the Advancement of Science's (AAAS) annual meeting in Boston.

This study compared how blood platelets responded to a flavonol-rich cocoa drink with 25grams of semi-sweet chocolate pieces and a blood-thinning, 81-milligram aspirin dose.

The research found similar reactions to the two, from a group of 20- to 40-year-olds: both the drink and the aspirin prevented platelets from sticking together or clotting, other wise can impede blood flow.

Flavonol-rich cocoa and chocolate act similarly to low-dose aspirin in promoting healthy blood flow. Reducing the blood's ability to clot also reduces the risk of stroke and heart attacks.

Lead study author Dr. Carl Keen cautioned that his team isn't suggesting that people eat a couple of candy bars instead of taking their daily dose of aspirin.

"We're not advocating that people consume flavonol-rich foods in place of aspirin," stressed Keen, who is also the University of California-Davis nutrition department chairman. For people who cannot take aspirin, however, he said eating flavonol-rich foods "may be a useful approach."

He noted one important difference between aspirin and flavonol-rich foods: "The effects you see in aspirin are longer-lasting than the effects you see in flavonols," he said.

Although the trial involved just 40 people, Keen called the results "remarkably robust" and said the platelet effect may be related to the nitric oxide benefits found by Hollenberg's study.

See Nitric Oxide Benefits In the next Article.

A Chocolate Hint:

Generally, science has found that dark chocolate is higher in flavonoids than milk chocolate. Because of the way that cocoa powder and chocolate syrups are manufactured removes most flavonoids.

Don't replace healthy foods with store bought chocolate.

===========================================

John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

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Why Is Healthy Chocolate So Important?

2008-08-03T22:30:00.000-07:00

Copyright © John Soulliere

Just take a look at some of the health benefits that many scientific
studies are now showing is directly related in the eating of ‘healthy chocolate’…

• Boosts Respiratory Function (Asthma/Breathing)
• Helps (Joint) Inflammation (Cox 2 Inhibitor)
• Histamine Blocker (Alleviates Allergies)
• Appetite Suppressant (Weight Loss)
• Studies Have Shown ... Decreases LDL "Bad" Cholesterol
• Studies Have Shown ... Prevents Gum Disease and Cavities
• Studies Have Shown ... Controls Blood Sugar (Diabetes)
• High In Fiber (Regularity)
• Subdues Heartburn (Natural Zantac)
• Supplies Essential Oils
• Studies Have Shown ... Regulates Blood Pressure
• Benefits Skin And Hair
• Increases Serotonin Levels (Mood Enhancer, Depression)
• Diabetic Friendly
• Caffeine Free
• Kosher Certified*
• Gluten-free And Trans-Fat Free
• No Artificial Colors Or Flavors
• No Preservatives, Waxes Or Fillers
• Extremely High In Antioxidants, Neutralizing Free Radicals
• Lactose Intolerant Friendly
• Vegetarians And Vegans Friendly

Do you see any health areas that you, your family, or your friends could use help in?

Do you know of an easier and more delicious way to do it with Dark Chocolate?

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Dark Chocolate Treats Diarrhea?

2008-07-28T07:20:00.000-07:00

Copyright © John Soulliere

The medicinal use of cocoa to treat childhood diarrhea and other
intestinal problems was common among the Mayans and Aztecs.
Europeans began writing about this in the mid 1500s, but the practice
is probably far older. Now, 21st century research published in the
October 2005 Journal of Nutrition suggests a scientific basis for
this ancient traditional remedy.

Globally, diarrhea and dehydration are a huge problem.
About 2.5 million children die from diarrhea each year, mostly in
the developing world. In some types of diarrhea (such as some caused
by E. coli and cholera), the intestines actively secrete fluids into
the loose stools, leading to watery diarrhea with dangerous fluid losses.

A protein called CFTR regulates this fluid secretion in the intestines.
So far, no drugs are available that target CFTR during diarrhea.

But chocolate can! For over a year, researchers at
the Children’s Hospital Oakland Research Institute and at the
Institute for Biochemistry and Molecular Biology in Düsseldorf,
Germany have investigated the effects of cocoa (and of cocoa-based
flavenoids) on CFTR. They found that these flavenoids target CFTR,
and can help turn down this fluid-faucet.

This discovery could lead to effective, inexpensive, natural medicines
with few side effects – but that could have a major impact on children’s
health around the world. This would take years. Meanwhile, the ancient
dietary treatment of childhood diarrhea has a scientific basis. Normal
cocoa consumption, in foods or drinks, has enough of these flavenoids
to reduce salt and water losses in diarrhea.

By Alan Greene, MD, FAAP

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Dark Chocolate Nutrition Tips

2008-07-26T17:42:00.000-07:00

Copyright © John Soulliere

Nutrition Tips

1. High-quality chocolate contains a high percentage of cocoa
solids. It is brown or dark brown in color, and is glossy.
Avoid purchasing chocolate that has a grayish tone, white spots
on the surface, or small holes.

2. While a little dark chocolate is food, a lot is not better.
Chocolate is loaded with calories so consume sparingly.

3. Freeze small servings of chocolate to decrease temptation
and help with portion control.

4. Treat yourself to high quality dark chocolate that has
>70% cocoa. It is so rich and delicious that a small portion
is usually satisfying.

5. To avoid overindulging in chocolate, eat it when after you
have enjoyed a nice lunch or dinner.

6. Have a piece of fruit prior to the chocolate to help satisfy
your sweet craving.

This Facts About document is published by Monica Myklebust, MD, and Jenna Wunder, MPH, RD, at University of Michigan Integrative Medicine Clinical Services. Our mission is to care for people using an Integrative Medicine model that reaffirms the importance of relationship between practitioner and patient, focuses on the whole person, is informed by evidence, and makes use of all appropriate therapeutic approaches to achieve optimal health and healing.

===========================================

John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

Wake Up… Live The Life You Love,

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Is Chocolate 'better than kissing'

2008-07-24T05:33:00.000-07:00

Copyright © John Soulliere

When it comes to tongues, melting chocolate is better than a
passionate kiss, scientists have found.

Couples in their 20s had their heart rates and brains monitored
whilst they first melted chocolate in their mouths and then kissed.

Chocolate caused a more intense and longer lasting "buzz" than kissing,
and doubled volunteers' heart rates.

The research was carried out by Dr David Lewis, formerly of the
University of Sussex, and now of the Mind Lab.

Experts, concerned at growing levels of obesity throughout the
developed world, warn that chocolate should only be consumed in
moderation.

Dr Lewis said:"Chocolate beats kissing hands
down when it comes to providing a long-lasting
body and brain buzz"

"A buzz that, in many cases, lasted four times as long as the
most passionate kiss."

He said substances in chocolate were already known to have a
psychoactive effect, but that allowing it to melt on your tongue
could be the secret to maximising the buzz.

The volunteers, all aged in their 20s, had electrodes attached
to their scalps and wore heart monitors during the two tests.

The researchers compared their resting heart rates with those
during the chocolate and kissing tests.

Longer lasting effects

Although kissing set the heart pounding, the effect did not last
as long as that seen with the chocolate, which increased heart
rates from a resting rate of about 60 beats per minute to 140.

The study also found that as the chocolate started melting, all
regions of the brain received a boost far more intense and longer
lasting than the excitement seen with kissing.

Although women are generally thought to be bigger fans of chocolate
than men, the research found the same reactions to chocolate in both sexes.

Dr Lewis said: "These results really surprised and intrigued us.

"While we fully expected chocolate - especially dark chocolate - to
increase heart rates due to the fact it contains some highly stimulating
substances, both the length of this increase together with the powerful
effects it had on the mind were something none of us had anticipated."

Psychologist Sue Wright said: "Chocolate contains phenylethylamine
which can raise levels of endorphins, the pleasure-giving substances,
in the brain.

The research used a new 60% cocoa dark chocolate from Cadbury, and
a spokeswoman for the chocolate makers said: "You'd think people
would be shy about kissing in a laboratory, but that wasn't the
case at all. We're not talking about a quick peck here."

............ Not All Chocolate Is Created Equal ............

Let it be Known that the tested chocolate contained caffeine
which has a stimulatory effect on the brain. Whereas healthy
chocolate only contains a very small amount of caffine,
next to none at all.

"This would explain why processed chocolate can give people a stronger
buzz, and why people can become addicted to it."

The Mind Lab is funded by members of the food industry, although
no firm can be linked to any individual study.

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

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How-To Melt/Temper Healthy Chocolate

2008-07-22T23:54:00.000-07:00

Copyright © John Soulliere

Care must be taken when melting chocolate or you can easily end up
with a grainy mess. The lighter the chocolate, the higher the chances
of this happening. The most important thing to remember is that
chocolate melts better and faster at lower temperatures. Never let
your chocolate get above 105° F. because you will loose all the
natural benefits.

The best method is using a double boiler (one pot that holds the
chocolate that fits over another which contains about an inch of
simmering water). If you don't have a double boiler, you can use
a heat proof bowl which is large enough to be suspended over a pot
without its bottom touching the simmering water. Simmer the water
over low heat and stir the chocolate often. Remove from the heat
as soon as the chocolate is melted and stir until smooth.

Be extremely careful not to get any water (not even a drop) into
the chocolate. Water will turn the chocolate into a grainy, lumpy
mess. If this happens, you can add a little vegetable oil in order
to make it smooth again, but this will affect the flavor.

What if your recipe calls for melting chocolate along with water
or some other type of liquid? That's fine, as long as the liquid
is mixed with the chocolate from the beginning of the melting process,
it won't get grainy on you, (but adding even a drop in mid-melting will
cause this problem).

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

Wake Up… Live The Life You Love,

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Vegetarian & Vegan Chocolate

2008-07-17T07:59:00.000-07:00

Copyright © John Soulliere

Vegetarian

A lot of milk chocolate is made with whey powder.
Whey powder is a by-product from the cheese making
process. Many cheeses are made using animal rennet so
it is not always guaranteed that chocolate containing
whey powder is vegetarian.

As it could have been produced via non-vegetarian
methods. However any chocolate, which does not have
whey powder listed as an ingredient will also be vegetarian.

Vegan

Chocolate that contains any product derived from an animal is not
suitable for vegans, so milk chocolate (regardless of its whey
powder content) will not be appropriate for a vegan. Vegans have
several options regarding their chocolate consumption. The first
is to avoid all chocolate containing dairy products, for example
milk chocolate, and simply eat dark chocolate. Good quality cocoa
powder and most 70% cocoa solids dark chocolates are normally vegan.
The second is to use alternatives that use rice or soymilk as a
substitute for dairy milk. The third is to use an alternative to
chocolate, such as carob.

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

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Chocolate May Reveal Your Lovers Secrets

2008-07-10T06:26:00.000-07:00

Copyright © John Soulliere

Your choice of chocolate can reveal much about your personality,
including your preferences in bed, psychologists argue.

According to Murray Langham, a New Zealand psychotherapist and author
of the book Chocolate Therapy: Dare To Discover Your Inner Self, the
choice of a chocolate's shape and filling, as well as how its wrapping
is disposed of, reveals much about people's personality traits and moods.

Milk chocolate lovers, for example, have a tendency to
be innocent people who like to live in the past.

Fans of dark chocolate, on the other hand,
are materialistic, problem solvers who are excited by the future.

White chocolate aficionados have an innate sense of
fairness and believe they have the power of the universe at their command.

Langham says he found that by observing his patients' chocolate habits
he could discover more about their personalities than by just asking the
patients straightforward questions about themselves, as psychologists
tend to do in regular therapy.

Langham, has attracted widespread interest among American
psychotherapists, says the choice of filling and shape also reveals
much about one's personality and state of mind.

A perhaps more controversial aspect of "chocolate therapy" also holds
that the way a chocolate's wrapper is disposed of brings out people's
attitudes about sex.

Those who crinkle the wrapping before throwing it away tend to have
too many thoughts on their mind and are unable to concentrate in bed.

People who roll it into a ball, on the other hand, are having a
boring sex life.

Chocolate can add to your lovers ability to be more Sensuous and Romantic.

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

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Chocolate Fat Facts

2008-07-09T07:12:00.000-07:00

Copyright © John Soulliere

If you look strictly at the numbers, a 1.5-ounce bar of chocolate
has around 235 calories and between 13 and 14 grams of fat, six to
nine grams of it the artery-clogging, saturated kind. That's a lot
of calories and fat for such a small amount of chocolate. Saturated
fat raises blood cholesterol levels, and high cholesterol levels
can clog arteries.

However, some of the saturated fat in chocolate is in the form of
stearic acid, which doesn't raise cholesterol. Stearic acid is in
cocoa butter, which is the main fat in chocolate. The liver converts
stearic acid to oleic acid, a monounsaturated fat, which isn't damaging
to the heart. Some researchers argue, however, that, regardless of
stearic acid, chocolate is still a high-fat, high-calorie food.

Small amounts can be worked into a healthy diet, but large quantities
aren't a recipe for good body PH Levels, particularly when you consider
how many Americans are overweight, says Penn State University
nutritionist Penny Kris-Etherton, Ph.D.

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Higher Cocoa Content Equals More Antioxidants

2008-06-29T08:03:00.000-07:00

Copyright © John Soulliere

A new Agricultural Research Service (ARS) study evaluating total amounts of flavanols and antioxidant capacity in cocoa and chocolate shows that antioxidants are found in a range of chocolate products — but more so in those with a higher cocoa content. The chief scientist from the scientific research agency of the U.S. Department of Agriculture, presented the findings at Experimental Biology 2005, international scientific conference held in San Diego.

The Study clearly shows "Higher Cocoa Content Equals More Antioxidants"

The study was funded in part by the American Cocoa Research Institute (ACRI), the research arm of the Chocolate Manufacturers Association (CMA). In this study, the scientists ranked the type of chocolate that had antioxidant capacity from highest to lowest.

They are as follows:

Natural cocoa powder,
Unsweetened baking chocolate,
Alkalinized or “Dutch” cocoa powder,
Dark chocolates,
Semi-sweet chocolate baking chips,
Milk chocolates.

The results were based on chocolate samples from commercially available products under nine brands, as well as reference standards provided by the United States National Institute of Standards and Technology (NIST). ARS scientists, located at the Beltsville Human Nutrition Center, Brunswick Labs, and the Arkansas Children’s Nutrition Center analyzed these samples in a blind test for flavanol content and antioxidant capacity.

“The findings provide further scientific evidence that cocoa is a rich source of antioxidant activity, such as other antioxidant-rich foods including red wine, cranberries and blueberries,” said CMA President Lynn Bragg.

This research increases knowledge of a wonderfully familiar food, and comes at a time when we are finding new ways to use cocoa and chocolate (e.g., as an ingredient and flavor) in a variety of foods. As long as the food is not cooked at a tempurature of 105 degrees or higher. Due to the fact that choclate losses it's full benefits above 105 degrees.

There is a chocolate for everyone and it can be enjoyed — in moderate portions — as part of a balanced diet.”

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

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Cutting Calories In chocolate

2008-06-27T08:47:00.000-07:00

Copyright © John Soulliere

Any discussion of the healthy outlook for chocolate must address the caloric density of chocolate as well as the levels of fat and sugar that are normally present in chocolate. There continues to be extensive research to reduce these “less healthy” aspects of this wonderful food.

Ingredient research to reduce sugar and fat levels has shown promise, and chocolate processing breakthroughs are also complementing the ingredient developments. In fact, reductions of fat and sugar by more than 30% are possible today, and with strong consumer interest in further reductions, the research will continue by both ingredient suppliers and chocolate processors.

The future of chocolate looks very promising. In addition to the basic reasons of taste and indulgence for enjoying chocolate, ongoing nutritional research sparked by the emerging awareness of the natural goodness of the cocoa bean is identifying potential health benefits. Future research may even support the wisdom of the decision to name the cacao plant Theobroma Cacao or “food of the gods.”

===========================================

John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

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Combining Super Fruits With Chocolate

2008-06-25T07:41:00.000-07:00

Copyright © John Soulliere

Adding “super fruits,” such as pomegranate,blueberries, bilberry and acai, which contain high levels of antioxidants, is yet another potential avenue for healthier chocolate.

These fruits themselves are also the focus of extensive nutritional research and show many emerging health benefits. By adding them to a chocolate matrix, there are further enhancements to the antioxidant levels, and additional research may identify complementary or even synergistic benefits from these combinations.

===========================================

John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

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Kosher Chocolate

2008-06-23T12:00:00.000-07:00

Kosher Is: Food prepared according to a set of often complicated Rabbinical and Biblical dietary laws. Under kosher laws, certain foods may not be eaten, such as pork or shellfish; meat and diary may not be eaten at the same meal; and animals must be slaughtered in a special way.

Kosher Chocolate Certificate From This Supplier

Click Picture To Enlarge The Certificate For Proper Viewing
View The Supplier Of This Kosher Chocolate

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

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Dark Chocolate: It's the best medical news in ages.

2008-06-22T10:40:00.000-07:00

Copyright © John Soulliere

It's the best medical news in ages.

Studies in two prestigious scientific journals say dark chocolate -- but not white chocolate or milk chocolate -- is good for you.

What is it about dark chocolate?

The answer is plant phenols -- cocoa phenols, to be exact. These compounds are known to lower blood pressure.

Chocolates made in Europe are generally richer in cocoa phenols than those made in the U.S. With one exception. So if you're going to try this at home, remember: Darker is better.

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

Wake Up… Live The Life You Love,

FINDING YOUR LIFE’s PASSION II

Chocolate Not a Cause of Headaches

2008-06-18T08:23:00.000-07:00

Copyright © John Soulliere

Last year, the first phase of her research at the University of Pittsburgh showed no link between chocolate and headaches. The results of that double-blind study, published in the neurology journal, Cephalalgia, found no correlation between chocolate consumption and the onset of migraine, tension-type or other headaches. In the study, Dr. Marcus compared the effect of chocolate and the chocolate substitute carob in 63 women known to suffer from chronic headaches.

"In our earlier research, we found no association between chocolate and headaches," Dr., Marcus explained. "Now, we're very curious to see what role other common foods may actually play in the onset of severe or migraine-type headaches."

Chronic headaches are thought to be caused by chemical releases in the nervous system, often triggered by lifestyle changes such as stress or disrupted sleep patterns, menstruation or hunger. When it comes to diet, experts suspect that "vasoactive" amines in foods may trigger some headaches. These amines include tyramine, histamine and beta-phenylethylamine. Foods that contain these amines include hard cheeses such as cheddar, peanuts, meat and alcohol. Although chocolate also contains amines, it did not trigger headaches in the University of Pittsburgh research.

Dr. Marcus expects to uncover more answers to the diet-headache puzzle in the months ahead. Meanwhile, women can continue to enjoy chocolate, America's favorite flavor, without fear that it causes headaches.

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

Wake Up… Live The Life You Love,

FINDING YOUR LIFE’s PASSION II

Chocolate Decreases Menopause and PMS Symptoms

2008-06-16T06:05:00.000-07:00

Copyright © John Soulliere

Many women crave chocolate before and during their menstrual cycle.
This may be because of the needed magnesium which chocolate provides.

There is a good reason why women crave chocolate during their period.

According to David Wolfe, low magnesium levels in the body during
menstruation are what contribute to increased premenstrual syndrome
(PMS) symptoms.

However,dark chocolate helps to supplement deficient levels of magnesium
in the body during the menses cycle, reducing the effects of PMS for therapeutic results. In addition, chocolate has a hormone-balancing effect which contributes to a decrease in PMS and menopause symptoms.

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

Wake Up… Live The Life You Love,

FINDING YOUR LIFE’s PASSION II

A Longer Life With Chocolate

2008-06-14T08:12:00.000-07:00

Copyright © John Soulliere

Exciting Harvard research shows that folks who indulge in chocolate “fixes” actually live longer. Those who ate just three chocolate bar a month and a 36% lower risk of death from all causes than those who never ate it.

Even those who indulged more, eating three or more candy bars a week, still live 16% longer than those who never ate candy. “Most of the subjects in these chocolate studies ate the equivalent of a candy bar a day, so don’t feel like you’re overindulging unless you go beyond that level,” says Vinson.

Worried all that chocolate will pack on the pounds? Not to worry, says Annapolis, MD internal medicine specialist Jacob Teitelbaum, M.D. “The Swiss eat twice as much chocolate per person as Americans – 22 pounds a year—and have one of the lowest obesity rates in the world,” says Dr. Teitelbaum, author of From Fatigued to Fantastic.

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

Wake Up… Live The Life You Love,

FINDING YOUR LIFE’s PASSION II

Why add blueberries to the chocolate?

2008-06-13T07:50:00.000-07:00

Copyright © John Soulliere

Blueberries are one of the most highly pigmented fruits.

These pigments give us a powerful dose of bioflavonoids as
well as skin and artery protecting antioxidants.

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

Wake Up… Live The Life You Love,

FINDING YOUR LIFE’s PASSION II

North Americans Changing Taste With Chocolate

2008-06-12T10:18:00.000-07:00

Copyright © John Soulliere

Changing Tastes

That's possible, now that American tastes are changing.

"Our chocolatiers discovered that Americans up until very recently wanted a hit of sugar when they first bit into chocolate--while Europeans have long wanted a taste of good chocolate first, then have the sweetness hit them later," explains Sally Bany, vice president of brand developmentfor Moonstruck Chocolate Co., based in Portland, Ore. "Now, that really seems to be changing; there's a real trend for Americans wanting higher quality chocolate."

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

Wake Up… Live The Life You Love,

FINDING YOUR LIFE’s PASSION II

Enough Chocolate For All

2008-06-11T07:39:00.001-07:00

The Chocolate Manufacturers Association (CMA) has assured chocolate lovers that
thereis no need for panic, in spite of an article published recently by the New York Times that expressed concern over how much longer the worldwide cocoa bean supply will last.

'We're in no danger of running out of chocolate,' reports Susan Smith, senior vice president, CMA.

'We won't ever run out of chocolate.
We're not worried about shortage,' she says.
The American Cocoa Research Institute (ACRI), CMA's research division, has been working to ensure that the supply will not run out. ACRI sponsors cocoa research to improve production methods and quality in many cocoa producing countries. The New York Times article was prompted by the Smithsonian Tropical Research Institute's conference it hosted in March where industry experts and scientists discussed the state of cocoa growing within a sustainable agricultural system, says Smith.

Publication: Candy Industry

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

Wake Up… Live The Life You Love,

FINDING YOUR LIFE’s PASSION II

Chocolate-eating moms make sweeter babies ...

2008-06-10T13:28:00.000-07:00

The latest research from Finland indicates that pregnant women who eat chocolate give birth to babies that laugh and smile more. According to Katri Raikkonen from the University of Finland,the study surveyed 300 pregnant Finnish women, simultaneously tracking their stress levels and chocolate consumption.

Six months later, they again surveyed the mothers, asking about their baby's behavior, looking for any association between chocolate consumption and infant attitude.

The result, "Babies born to women who had been eating chocolate daily during pregnancy were more active and 'positively reactive'--a measure that encompasses traits such as smiling and laughter," New Scientist magazine reported. The research suggests that chocolate also helped in alleving stress levels.

It appears that babies of mothers who ate chocolate were less afraid of new situations that those of mothers who didn't eat chocolate.

Publication: Candy Industry
Date: Thursday, April 1 2004

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John Soulliere is a Co-Author With Anthony Robbins, Dr.Wayne Dyer. From The Best selling Seris

Wake Up… Live The Life You Love,

FINDING YOUR LIFE’s PASSION II