My Chocolate Fantasy

Women are crazy about chocolates. Going by the facts, 99 per cent women love chocolates. In order to maintain a toned and healthy body, often they have to give up eating chocolates.

According to researchers, dark chocolate contains natural antioxidants and anti-inflammatory molecules that cool off inflammation, help in weight reduction and reduce symptoms of fatigue. Women can substitute milk chocolates for dark chocolates that can improve the serotonin levels in the brain. Dark chocolate contains flavanols that deactivate free radicals and prevent clogging of arteries.

Although dark chocolates contains high fat and calories, but if taken in limited amount then it would not only aid in weight loss but also reduce the risk of heart disease, lower blood pressure and increase blood flow in the arteries.

The other benefits of dark chocolates are as given below:

Considering the countless benefits of dark chocolate, you can not only control your weight but can also relish your chocolate.

Believe it or not, dark chocolate is a Superfood. For many of us, this is a dream come true. Interesting many people have reported that once they think of chocolate as a food that’s beneficial to their health, even though they still love and enjoy it, because it’s no longer “forbidden,” for some reason they’re less tempted to over-indulge. Let’s not forget that chocolate (dark or otherwise) even though it’s a Superfood, is still high in calories and if you eat too much of it you risk gaining weight. When you do indulge in chocolate and you’re looking for a health benefit, choose dark chocolate. Milk chocolate or white chocolate (the latter isn’t even real chocolate) won’t do. While both contain some of the beneficial polyphenols (though in lower amounts than dark chocolate), preliminary data suggest that the presence of milk in the chocolate somehow mitigates the effectiveness of the polyphenols. Dark chocolate seems to contribute to lowering blood pressure, increasing blood flow, and ultimately contributing to a healthy heart. Chocolate is about 30 percent fat, 5 percent protein, 61 percent carbohydrate, and 3 percent moisture and minerals. The magic in the mix as far as health benefits are concerned is the polyphenols, specifically the flavonols.Flavonols are plant compounds with potent antioxidant properties. Cocoa beans, along with red wine, tea, cranberries, and other fruits, contain large amounts of flavonols. Research is now suggesting that the flavonols in chocolate are responsible for the ability to maintain healthy blood pressure, promote blood flow, and promote heart health.A physician and researcher at Brigham Women’s Hospital and Harvard Medical School, Dr. Norman K. Hollenberg, observed that the Kuna Indians, the indigenous residents of the San Bias Islands of Panama, rarely develop high blood pressure even as they aged. Studies indicated that neither their salt intake nor obesity was a factor in this seeming immunity. Moreover, when the islanders moved to the mainland, their incidence of hypertension soared to typical levels seen in non-natives, so their protection from hypertension was probably not due to genetics. Hollenberg noticed one aspect of native culture that might play a role: The San Bias Island Kuna routinely drank about five cups of locally grown, minimally processed, high-flavonol cocoa each day. He gave his study subjects cocoa with either high or low amounts of flavonol. Those who drank the high-flavonol cocoa had more nitric oxide activity than those drinking the low-flavonol cocoa. The connection between the ability of the nitric oxide to relax the blood vessels and improve circulation and thus prevent hypertension seemed obvious. Hollenberg is continuing his investigation. He recently completed a pilot study that found that subjects who drank a cup of high-flavonol cocoa had a resulting increased flow of blood to the brain that averaged 33 percent.Research also suggests that atherosclerosis begins and progresses as a gradual inflammatory process. It normally involves years of chronic injury to the lining of the blood vessels. As the lining-or endothelial cells-is damaged, atherosclerotic plaques, or fatty deposits, are formed on the walls of the blood vessels. These plaques both impede the flow of blood and can rupture, leading to a blood clot which could precipitate a heart attack or stroke.Chocolate seems to ward off such problems. The polyphenols in chocolate relax the smooth muscle of the blood vessels. In addition, it seems that these polyphenols also inhibit the clotting of the blood. In a 2001 study, volunteer subjects were given a commercial chocolate bar (Dove Dark) containing 148 mg of flavonol. The end result was that the volunteers showed reduced levels of inflammation and beneficial delays in blood clotting at two and six hours after ingesting the chocolate.Ordinarily, foods that are high in fat would never make it to Superfood status. Chocolate is the rare exception for a variety of reasons. While chocolate is approximately 30 percent fat, the fat in it, known as cocoa butter, is approximately 35 percent oleic acid and 35 ,percent stearic acid. Oleic acid is a monounsaturated fat that has been shown to have a slight cholesterol-lowering effect. Stearic acid is a saturated fat, but it does not raise blood cholesterol levels. At least two studies have shown that chocolate consumption doesn’t raise blood cholesterol in humans. Indeed, in one three-week trial, forty-five healthy volunteers were given 75 grams of either white chocolate, dark chocolate, or dark chocolate enriched with polyphenols daily. As you might guess, since white chocolate has no chocolate liquor and isn’t real chocolate, it had no effect, but the dark chocolate increased HDL (“good” cholesterol) by 9 percent and the enriched chocolate increased HDL by 14 percent. As higher HDLs are known to decrease the risk of cardiovascular disease, the argument for including chocolate in your diet is strong.

We often face situation where we have to give gifts to people around us. Choosing the right gift is an important decision because the gift determines whether the purpose for which we are giving the gift will be served or not. One of the best ways of pleasing people and getting across a message at the same time is giving chocolate. Few people can honestly say that they do not like it.Although chocolate is loved so widely, few people make good use of it and opt to choose to items of stationary as gifts while trying to make an impression on others. Stationary items, pens, and other generic gifts fail to cut any ice these days because they have been used ad infinitum ad nauseam. This is usually because most people do not know that personalized gift like chocolate hearts, squares, and roses are actually available.To get customized chocolate squares you have to get in touch with the manufacturers. If you go to their websites you will be able place orders from the comfort of your home or office. All you have to do is choose the right design from the catalogs and then place your order. If you wish to have a logo or picture embossed on the square, you may send the design to the manufacturer and the chocolate square will be made with the logo. Usually it takes about ten days or so to get personalized pieces, so it may be a good idea to plan in advance.These chocolate squares can be used to attract traffic in trade fairs were everyone vies for the attention of customers, because of the novelty of giving a gift that can actually be eaten. If you can emboss a few memorable words on the gifts, then you may be sure that they will not forget your treat in the middle of a busy day.These are also great ways to let your employees know how much you appreciate their efforts. Often employees feel that their employers forget about their existence, if they are regularly given small personalized gifts, they feel loved. Giving small gifts to your students will also remind them that you love them in spite of being strict with them. If you think that chocolate is a bad gift because it leads to obesity, you must remember that research has revealed that dark chocolate enhances insulin sensitivity when consumed in moderation.So show the people around how much you love them by giving out chocolate squares.

If a complete stranger came up to you in the street and said they had a natural food that could add years to your life, strengthen your immune system, and help you to feel more positive and contented, what would you say?

You would probably be very sceptical! And I wouldn’t blame you. If you’re like me, you’ve probably heard it all before. You’ve heard all the over-hyped and over-inflated claims, so would probably walk on past congratulating yourself that you hadn’t fallen for yet another scam!

Well, I’m that stranger and I definitely don’t want you to walk on past! I’m here to tell you that that food really exists and is available to you right now. I’m also here to tell you that the health claims made about it are true, and are backed up by solid scientific research. Somewhat surprisingly, the product I am talking about is – Chocolate!

We tend to view chocolate as a tasty, but basically unhealthy, sweet. We eat it when we are feeling low, give it to our partners on Valentine’s Day, and have it as a reward for something well done. But there is always that sense of guilt after we have consumed it – always that feeling that it is not really good for us.

And this is probably true! Most candy bars and chocolate foods found in shops are high in refined white sugar, milk fats, and hydrogenated oils-ingredients that replace the naturally occurring nutrients found in pure chocolate.

Scientists are rediscovering what the ancient Mayans and Aztecs knew centuries ago – that chocolate can be very good for you. It may have been cultivated for over two thousand years, but it is only in the last five years or so that we are really beginning to understand the truth behind the health benefits of chocolate.

It seems that chocolate may be as near to being a complete food as we can get – it is perhaps not surprising that the Ancient Mayans referred to it as “The Food Of The Gods”.

It’s important to remember that what makes chocolate healthy is the chocolate itself! Most modern chocolate confectionary is so processed that its natural goodness is destroyed. In the same way that overcooked vegetables are nutritional waste grounds, so is processed chocolate. So, when we are talking chocolate, we mean dark chocolate that has been processed in a way that preserves its natural goodness.

Chocolate works in many ways to preserve and promote our health. One of its most powerful contributions is in the antioxidants it provides to our body.

The cells of our body are constantly under attack from free-radicals. These have always been around and our body is well equipped to deal with the damage they cause – but the many pollutants and toxins found in our modern world mean that we are facing them in numbers never experienced before.

Free radicals are chemical structures that like to steal electrons from the healthy cells in our body. When an iron post is left unpainted it oxidises – it rusts! That is effectively what free-radicals do to the cells of our body – they corrupt healthy cells and leave disease and degeneration in their wake.

The traditional answer to combating free-radicals is to make sure we eat foods high in antioxidants – if you ever wondered where the five portions of fruit and vegetables a day comes from, then this is it. What is now being understood is that chocolate has one of the highest levels of antioxidants of any naturally occurring food.

Simply eating healthy chocolate may be one of the most effective ways of adding antioxidants to our diet. It will massively boost our body’s ability to prevent free radical damage and the many illnesses that are associated with it. Science is still in its infancy in learning about the power of antioxidants, but it seems that the levels of antioxidants in our bodies are one of the best indicators of how long, and how healthily, we will live.

You might want to think about that last sentence! Take the time to read it again – very slowly.

We may be living longer but our old age is usually far from healthy. It has been estimated that over 80% of elderly people have one chronic illness and more than 50% have at least two. Many of these chronic illnesses may be preventable by adding foods high in antioxidants. The more we can eat foods which promote health and fight disease the better – and at the top of the list of such foods is healthy dark chocolate!

Unfortunately this “food” message doesn’t always go down well with the powerful drug companies! They are not into “Health Cure” but “Health Care”! They make their money from managing our “dis-ease” not curing it! So, do not be surprised if the claims made by supporters of healthy chocolate are rubbished in the news – when this happens it should cause you to be more confident in the product. Someone is clearly worried!

So, there you have it. Chocolate is the functional food par excellence. If you believe in being pro-active with your own health, then eating healthy chocolate is one of the simplest, tastiest, and most effective things you can do!

A medical study reported that dark chocolate improves the function of blood vessels, thus confirming the results of previous studies on the medicinal benefits of cocoa on the cardiovascular system.
The researchers from Yale Center for Prevention Research – for the passed six weeks – study the impact of non-sweetened dark chocolate with 39 people, men and women were divided into three groups.
The group took the first day of this 227 grams of unsweetened dark chocolate, while the second addressed the dark chocolate, pancakes and the third was given a substitute.
The doctors during the study period by a special measuring the basic ability of the artery in the arm to relax to allow blood to flow more, before and after consumption of the quota assigned to each group.
Found for the two groups, which Consume cocoa can arm artery’s ability to relax improved significantly by 4.2% in those who ate dark chocolate is sweetened, and by 5.1% in those on qualities of desalinated water.
As for the group, which has been given an alternative appeared that the ability of the artery to relax eased by 8.0%.
It is known that cocoa is rich in anti-oxidant (Flavonoiid) help dilate the arteries. This article also found in fruits, vegetables and red wine.
A study of physician Diane Baker, a professor at the Johns Hopkins School of Medicine in Baltimore published last November, confirmed that eating a few small squares of dark chocolate every day have the effect of aspirin in reducing blood clotting and reduce the risk of clogged arteries, is responsible for many heart attacks

source from:http://freewoman2010.blogspot.com/2009/10/dark-chocolate-improves-function-of.html

When compared and contrasted alongside many of the other selections in chocolate that resides beyond the mere limits of milk chocolate, or those selections with other added ingredients, dark chocolate really has more gusto than the rest of its’ cousins in the chocolate world. Though somewhat bittersweet at first, dark chocolate can definitely be one of the better members of the interrelated chocolate family, and becoming a valuable enticement for a lot of taste buds to share in pleasure of enjoying.

Remember that dark chocolate with at least 70% pure chocolate is good for your health as long as you don’t abuse it of course.

With its seemingly endless strength of taste, dark chocolate has won over many a diehard critic, and although a very popular savor, dark chocolate is still a close second to such chocolate varieties as milk chocolate or even the very well-like versions of chocolate bar that includes varieties of other added ingredients like rice and peanuts to the mixture.

It is nearly as if there could be a lack of respect for the bittersweet enjoyment in the feeling and taste of dark chocolate, and there is little if any other kinds of chocolate which do such a marvelous job of keeping people coming back for more. However, there are times where the bitterness of the dark chocolate is a little awesome for the those who have almost no tolerance for the strong essences of dark chocolate, and there is much to enjoy for those that can’t see it any other way than to prefer dark chocolate overall and creating quite a stir.

Whatever type of chocolate you decide to adopt just make sure of the quality of the ingredients. You could always stick with the most popular and well know quality brands. If you are not sure which one they are you just have to ask around and you will surely find quite a few chocolate lovers that will be more than happy to give you some pertinent advice to guide you. So relax and grab a nice piece of chocolate while enjoying the moment.

What I like to do when I feel the urge is to put some soft music on, lay my feet on the coffee table, pick a good book and let the minutes slowly become hours while I indulge myself in a sinful chocolate frenzy. I often hear the phone ring in a far away land. Too bad there is nobody home during those few peaceful moments…

It’s that time of year when giving and indulging in the sweetness of sweets (especially with your sweetie) is seen as perfectly acceptable.
But, new research shows that there are more reasons than ever to NOT avoid or deny your chocolate cravings all year long.
According to some studies done in Italy, dark chocolate has many of the same benefits as vitamin C helping the body use insulin more effectively and lower blood pressure.
The research examined two out of three chocolate varieties, dark chocolate and white chocolate. Dark chocolate is made up of cocoa solids and sugar but no milk solids (prevalent in milk chocolate) and white chocolate, although referred to as chocolate had no cocoa solids, but instead is made of cocoa butter (the fat in chocolate), mil solids and sugar.
According to the study, participants who enjoyed 100 grams of dark chocolate daily for 15 days had reduced blood pressure and become more sensitive to insulin than they were prior to the “experiment”.
Researchers believe that the benefits of dark chocolate are because of the flavonoids it contains, which are associated with the ability to lower the risk of heart disease and some cancers. However, white chocolate exhibited no effect on patients since it is free of cocoa solids, where the flavonoids are found.
So what does this mean for you and me? Is it time to replace the celery and carrot platters with chocolate samplers and related goodies? Is it time to switch from “an apple a day” to “a chocolate bar a day”? The answer to this is probably a big “no”. Nonetheless, knowing this little tidbit and what other discoveries it may lead to in the future sure won’t inhibit a healthy person from treating themselves to the oh-so-desirable rich goodness of a nice piece of dark chocolate on occasion.

Can dark chocolates lower blood pressure and provide certain health benefits? There are various studies that have been completed to prove that this is the case. However, before an individual goes out and begins binge eating chocolate there is certain information a person needs to know. The only type of chocolate that has been proven to assist a person in improved health is dark chocolate.
Other forms of this candy have been tested, like milk chocolate and white chocolate. These do not show any signs of improvement for the well-being of an individual. Also, it is unhealthy to consume anything in large amounts. Other types of ailments may not be suitable to eat or drink dark chocolate. Diabetics may not want to risk the effects with their illness to the health benefits of this type of candy. Nevertheless, if an individual can eat sugar in moderation, this is an excellent tool for particular health matters.
Expert studies have done extensive research on dark chocolate and the effects it has on an individual’s body. In recent years, many doctors and scientists have calculated the consequences of eating more dark chocolate. They have found amazing results concerning this type of candy. These professionals used individuals for their findings with dark chocolate against the milk and white chocolates. They asked people in the test groups to do various things. One of the studies placed individuals on a strict diet of dark chocolate and foods that do not have the same elements for one week. Another test was preformed on certain individuals eating dark chocolate against white and milk chocolates. The people were not allowed to consume the dark with milk of any form. The results were outstanding.
The health benefits that the experts found were amazing. The individuals that ate the dark chocolates lowered their blood pressure by 5 to 10 points. Antioxidants are another advantage of consuming darker chocolates. This is what controls and prevents heart disease and assists in the blood flow. With the extra blood flow, this will assist a person towards better circulation in their legs and other arteries. This will keep the blood moving freely and less likely to clog.
Dark chocolates may also prevent cancers and strokes as well. The experts agree that other minor ailments may be treated with this substance too. A small amount of this candy a day may in fact keep the doctor away.
As with anything a person consumes, moderation is the key. Even when products are healthy for an individual, overdoing it will be harmful in the end. If an individual eats a small amount of dark chocolate a day, chances are they will see a slight improvement in their health. They will also have a less of a risk for any type of heart disease. There are various proven facts that only dark chocolate can cure certain styles of illnesses a person may face. It is vital to understand, the darker the chocolate the better. Milk and white chocolate are confirmed ineffective in better health and well-being.

According to researchers, at least half a slab a week of dark chocolate (70% to 85% cocoa content) has a protective effect against inflammation and heart disease.

The findings come from one of the largest epidemiological studies ever conducted in Europe. The study focused on the complex mechanism of inflammation. Chronic inflammation is a risk factor for the development of cardiovascular diseases (heart disease) ranging from myocardial infarction to stroke.

The study found that people having moderate amounts of dark chocolate regularly had significantly lower levels of C-reactive protein in their blood, which indicates that their inflammatory state was considerably reduced.

Those who ate dark chocolate regularly had a 17% average reduction in C-reactive protein – enough to decrease the risk of cardiovascular disease by one-third in women and one-fourth in men.

The findings apply to dark chocolate only. Milk chocolate does not have the same affect, since milk interferes with the absorption of polyphenols.

Sources:
- Science Daily September 23, 2008
- The Journal of Nutrition October 2008, 138:1939-1845

The scientific name of the cocoa tree is ‘Theobroma Cacao’, which means ‘Food of the Gods’. Chocolate, providing it’s a milk-free and sugar-low variety, contains a substance called Theobromine, which the body converts into Serotonin and Endorphins, the first having a calming effect, the second and uplifting effect and boosts the immune system. Cocoa contains the chemical PEA (Phenylethylamine), which occurs naturally in the brain and is released at times of emotional excitement – it gives us the ‘high’ feeling. Caffeine and theobromine in chocolate increase alertness and sharpen the memory.

Theobromine is a vagus nerve suppressor, which is responsible for coughing. Theobromine is three times more effective to cure persistent cough than codeine, a powerful chemical cough cure. Another study showed that blood vessels dilate better when eating good quality chocolate, helping to improve the circulation.

A good quality chocolate should have no milk content and be sugar low. The cocoa content should be at least 70%. These top quality chocolates are usually marked ‘70%’ or ‘Intense 70%’ or ‘72%’.

Chocolate prevents cardiovascular disease

The chemicals known as flavanols, which are found in chocolate as well as in fruits and vegetables, can reverse smoking-related damage to blood vessels by boosting the levels of nitric oxide in the blood. This raises the possibility of a potential new treatment for cardiovascular disease. Those who drank cocoa containing as much as 185mgs of flavanols experienced significant increases in circulating nitric oxide and flow-mediated dilation – a definite improvement in function. Moreover, the benefits disappeared when patients were given a drug that interferes with nitric oxide signaling.

Improved Blood Vessel Response

Researchers compared the effect of flavanols on a dozen smokers participating in a double-blind study. Half were given a cocoa drink rich in flavanols, and the rest had a drink that tasted the same but had far fewer flavanols.

The study, however, was designed specifically to identify the active ingredients, so the cocoa drink used was specially processed to retain much higher levels of flavanols than are typically found in commercially-available cocoa drinks.

Smokers chosen to test cardiovascular benefits

Smokers were chosen for the study because their blood vessels tend to respond poorly to changes in blood flow, possibly related to impairments in how nitric oxide sends signals to the inner lining (the endothelium) of blood vessels, which is in turn a warning sign for cardiovascular disease. The study was not designed to find out whether flavonols could specifically protect smokers, but rather to investigate the effects of cardiovascular disease in general.

‘Journal of the American College of Cardiology – October 4, 2005; 46(7): 1276-1283’

I love chocolate! But unitl recently I did not know that not all chocolates are created equal. Dark chocolates contains cocoa phenols which have shown to lower blood pressure. Not to mention it is rich in anti-oxidants which help fight free radicals, destructive molecules which contribute to heart disease and other ailments.  

Now milk chocolate and white chocolate on the other hand contains very little or no health benefits whatsoever. It’s delicious and palatable, I know but it is believed that the milk interferes with the delivery of any health benefits that dark chocolate possesses. Oh, and you may want to forget about washing down that healthy dark chocolate you ate with a glass of milk, also.

But how do you get past that bitter taste that dark chocolate has? If you’re like me and have a sweet tooth it is tough to enjoy a piece of dark chocolate. So let’s get creative. One way I found to enjoy dark chocolate is in a recipe called Warm and Soft Chocolate.

It is a recipe for a chocolate cup cake where inside contains a warm molten dark chocolate that oozes out when you cut into it. It is amazing! It makes the dark chocolate more palatable.

Here is the recipe for the Warm and Soft Chocolate:

Ingredients:

1/2 cup                       unsalted butter, plus more to butter the molds

4 ounces                     bittersweet chocolate, preferably Valrhona

2                                 eggs

2                                 egg yolks

1/4 cup                       sugar

2 teaspoons                flour, plus more for dusting

Method:

1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.

3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

4. Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

This is one of my favorite recipe and I hope it becomes one of yours too.