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Disclaimer: The articles here come from a variety of publishers. I chose them becasue they had content that might be of interest to my readers. This does not maen that I endorse them or their content. Sincerely and God bless ... Wbisbill
Your Information Warehouse ...
Chocolate Is Good For You!
By Janette Blackwell
Great news on the chocolate front! Chocolate is good for you.
Under certain circumstances.
Katherine Tallmadge, spokesperson for the American Dietetic
Association, says, in the February 9, 2005, WASHINGTON POST,
that “cacao, or cocoa beans, contain ‘flavanols,’ naturally
occurring plant compounds also found in tea, red wine, and
apples. Their properties have been studied as heart disease
inhibitors.”
Carl L. Keen, chair of the department of nutrition at
University of California, Davis, states in the same article that
“the flavanols in cocoa help maintain a healthy vascular system.
They reduce blood clotting -- an aspirin like effect -- reduce
oxidative damage and improve blood flow.”
Unfortunately the flavanols in chocolate are bitter and are
mostly removed from processed chocolate. The level decreases
with each step, from the bean to the cocoa powder, and
ultimately to a finished product. But big manufacturers like
Nestle and Mars Inc.(producers of M&Ms) are working on chocolate
items that are -- what else? -- good for you. We can soon expect
chocolate bars and candies that advertise their high level of
flavanols. In the meantime, the only product that states its
flavanol level is Mars’ Dove Dark Chocolate, which has 150 mg.
in 1.3 oz., a high level. It also has 200 calories. We live in
an imperfect world.
While we’re waiting for more high-flavanol products, Ms.
Tallmadge recommends unsweetened cocoa powder, but not the
alkalized “Dutch processed” kind, which has had its flavanols
reduced. Next in desirability is semisweet or bittersweet
chocolate with a high cocoa percentage. Some chocolates contain
as much as 70 percent cocoa, but they can have as little as 35
percent. The percent of cocoa in milk chocolate can be even
lower, and she does not recommend it. She says, “I recommend
cocoa or an ounce per day of dark chocolate, which may be about
110 to 150 calories, depending on the chocolate. Any more than
that and you’re probably going to take in too many calories for
weight control.”
Do you have any idea of what you just read? A highly qualified
nutrition professional is RECOMMENDING that you eat chocolate!
Maybe not large quantities of chocolate, but chocolate. If you
have suffered much in the area of chocolate, you may want to
enlarge that statement and post it on your bathroom mirror,
where it can cheer you on rainy mornings.
Now comes the chocolate frosting on the cake. Deanna K.
reports: “The Diabetic Educator told me about CARBOLITE, a 1.1
oz. low carb chocolate bar made with Splenda, containing 0 sugar
carbs, 15-18g carbohydrates, depending on flavor. On Google type
in ‘Carbolite’for more information.”
Deanna continues, “The other chocolate bar that I think is
acceptable is Amber Lyn Chocolates (fine imported Belgian
chocolate), sugar free and carb conscious. A little higher in
calories than Carbolite, the 1.2 oz bar has 15-16g carbs. For
nutrition information visit www.amberlynchocolates.com.” The
dark chocolate bars have 157 calories.
Flavanols are not listed, but these dark chocolates are a good
bet for that HEALTHFUL piece of chocolate it is your DUTY to eat
regularly. And soon, no doubt, manufacturers will begin to
formulate their candies to be high in flavanols -- and say so.
About the Author: Go STEAMIN’ DOWN THE TRACKS WITH VIOLA
HOCKENBERRY, a storytelling cookbook -- and find Montana country
cooking, nostalgic stories, and gift ideas -- at Janette
Blackwell’s Food and Fiction,
http://foodandfiction.com/Entrance.html -- or visit her
Delightful Food Directory, http://delightfulfood.com/main.html
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=5305&ca=Wellness%2C+Fitness+and+Diet
By Janette Blackwell
Great news on the chocolate front! Chocolate is good for you.
Under certain circumstances.
Katherine Tallmadge, spokesperson for the American Dietetic
Association, says, in the February 9, 2005, WASHINGTON POST,
that “cacao, or cocoa beans, contain ‘flavanols,’ naturally
occurring plant compounds also found in tea, red wine, and
apples. Their properties have been studied as heart disease
inhibitors.”
Carl L. Keen, chair of the department of nutrition at
University of California, Davis, states in the same article that
“the flavanols in cocoa help maintain a healthy vascular system.
They reduce blood clotting -- an aspirin like effect -- reduce
oxidative damage and improve blood flow.”
Unfortunately the flavanols in chocolate are bitter and are
mostly removed from processed chocolate. The level decreases
with each step, from the bean to the cocoa powder, and
ultimately to a finished product. But big manufacturers like
Nestle and Mars Inc.(producers of M&Ms) are working on chocolate
items that are -- what else? -- good for you. We can soon expect
chocolate bars and candies that advertise their high level of
flavanols. In the meantime, the only product that states its
flavanol level is Mars’ Dove Dark Chocolate, which has 150 mg.
in 1.3 oz., a high level. It also has 200 calories. We live in
an imperfect world.
While we’re waiting for more high-flavanol products, Ms.
Tallmadge recommends unsweetened cocoa powder, but not the
alkalized “Dutch processed” kind, which has had its flavanols
reduced. Next in desirability is semisweet or bittersweet
chocolate with a high cocoa percentage. Some chocolates contain
as much as 70 percent cocoa, but they can have as little as 35
percent. The percent of cocoa in milk chocolate can be even
lower, and she does not recommend it. She says, “I recommend
cocoa or an ounce per day of dark chocolate, which may be about
110 to 150 calories, depending on the chocolate. Any more than
that and you’re probably going to take in too many calories for
weight control.”
Do you have any idea of what you just read? A highly qualified
nutrition professional is RECOMMENDING that you eat chocolate!
Maybe not large quantities of chocolate, but chocolate. If you
have suffered much in the area of chocolate, you may want to
enlarge that statement and post it on your bathroom mirror,
where it can cheer you on rainy mornings.
Now comes the chocolate frosting on the cake. Deanna K.
reports: “The Diabetic Educator told me about CARBOLITE, a 1.1
oz. low carb chocolate bar made with Splenda, containing 0 sugar
carbs, 15-18g carbohydrates, depending on flavor. On Google type
in ‘Carbolite’for more information.”
Deanna continues, “The other chocolate bar that I think is
acceptable is Amber Lyn Chocolates (fine imported Belgian
chocolate), sugar free and carb conscious. A little higher in
calories than Carbolite, the 1.2 oz bar has 15-16g carbs. For
nutrition information visit www.amberlynchocolates.com.” The
dark chocolate bars have 157 calories.
Flavanols are not listed, but these dark chocolates are a good
bet for that HEALTHFUL piece of chocolate it is your DUTY to eat
regularly. And soon, no doubt, manufacturers will begin to
formulate their candies to be high in flavanols -- and say so.
About the Author: Go STEAMIN’ DOWN THE TRACKS WITH VIOLA
HOCKENBERRY, a storytelling cookbook -- and find Montana country
cooking, nostalgic stories, and gift ideas -- at Janette
Blackwell’s Food and Fiction,
http://foodandfiction.com/Entrance.html -- or visit her
Delightful Food Directory, http://delightfulfood.com/main.html
Source: http://www.isnare.com
Permanent Link:
http://www.isnare.com/?aid=5305&ca=Wellness%2C+Fitness+and+Diet
Chocolate Is Good For You!
Great news on the chocolate front. Chocolate is good for you. Under certain circumstances. Katherine Tallmadge, spokesperson for the American Dietetic Association, says, in the February 9, 2005, WASHINGTON POST, that “cacao, or cocoa beans, contain ‘flavanols,’ naturally occurring plant compounds also found in tea, red wine, and apples. Their properties have been studied as heart disease inhibitors
Great news on the chocolate front. Chocolate is good for you. Under certain circumstances. Katherine Tallmadge, spokesperson for the American Dietetic Association, says, in the February 9, 2005, WASHINGTON POST, that “cacao, or cocoa beans, contain ‘flavanols,’ naturally occurring plant compounds also found in tea, red wine, and apples. Their properties have been studied as heart disease inhibitors
The Role of Antioxidants in Good Health And Healthy Living Everyone has heard about the importance of a balanced diet for maintaining good health. Similarly, everyone knows that they should be getting exercise - or at the very least adding more activity into their days. Getting a good night's sleep is essential - without it, you'll find that your immune system starts to slack off a bit and you put yourself at a greater risk for catching a cold or coming down with the flu. We all know what we should be doing, but let's be honest: we don't do it...
Like Your Tea Sweet? Add Honey Instead of Sugar One of life’s purest pleasures is a cup of steaming tea. Some like it pure but most like it sweet. Adding sugar is by far the most common way of sweetening tea. Common table sugar (sucrose) is comprised of fructose and glucose. While sugar satisfies a natural craving, it is not without its downside.