Tag Archives: chocolate

March 29, 2022 · 11:22 pm

Flavonoids – Flavorful way to boost heart and brain health – AHA

What do blueberries, spinach and dark chocolate have in common?

They’re all rich in flavonoids, the chemical compounds found in plants that give them color – and medicinal powers. Research shows flavonoids provide a wide range of health benefits, from fighting cancer and lowering the risk for heart disease to preserving brain function. They’ve even been used to fight wrinkles.

“The key reason flavonoids are good for us is they have anti-inflammatory effects and are antioxidants,” said Kristina Petersen, an assistant professor in the department of nutritional sciences at Texas Tech University in Lubbock.

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March 4, 2022 · 11:16 pm

More intense roasting of cocoa beans lessens bitterness

As a daily chocolate consumer, I confess that the idea of reducing the sugar in chocolate and taking away bitterness at the same time was music to my taste buds.

Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans longer and at higher temperatures.

Photo by Polina Tankilevitch on Pexels.com

That’s the conclusion of a team of researchers who conducted a new study in Penn State’s Sensory Evaluation Center in the Department of Food Science. The study involved 27 100%-chocolate preparations made from cocoa beans roasted at various intensities and 145 people who came to the center on five consecutive days, evaluating five different samples each day.

The research confirmed that bitterness and astringency are negatively correlated to consumer liking, and demonstrated that those qualities in chocolate can be reduced through optimizing roasting, according to research team member Helene Hopfer, Rasmussen Career Development Professor in Food Science in the College of Agricultural Sciences.

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February 16, 2022 · 11:31 pm

Chocolate and Valentine’s Day — A match made in heaven?

At the risk of being “a day late and a dollar short,” since Valentine’s Day has passed. I offer this study on the beneficial effects of chocolate.

University of Alabama at Birmingham nutrition expert is providing information on some of the health benefits of the decadent dessert and insight as to why it has become so popular during the holiday.

Lizzy Davis, Ph.D., an assistant professor with UAB’s Department of Nutrition Sciences, says chocolate can be synonymous with Valentine’s Day because cocoa beans contain tryptophan and phenylethylamine — chemicals that are connected with improved mood and happiness and make you feel energized.

“In fact, these are even coined the ‘love drug’ because they mimic the emotions a person feels when experiencing love,” Davis said.

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The Sweet Truth About Chocolate

In view of Valentine’s Day tomorrow and tons of chocolate being consumed in honor of it, I thought it might be useful to get a taste of chocolate’s impact on our health.

Medical News Today says, “Throughout the years, chocolate has been on the end of a lot of bad press because of its fat content, and its consumption has been associated with acne, obesity, high blood pressure, coronary artery disease and diabetes.

“However, ‘the recent discovery of biologically active phenolic compounds in cocoa has changed this perception and stimulated research on its effects in aging, oxidative stress, blood pressure regulation, and atherosclerosis. Today, chocolate is lauded for its tremendous antioxidant potential.’
The potential benefits of eating chocolate may include:
▪ lowering cholesterol levels
▪ preventing cognitive decline
▪ reducing the risk of cardiovascular problems. Continue reading →

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August 23, 2020 · 12:11 am

More healthful milk chocolate by adding peanut, coffee waste

Milk chocolate is a consumer favorite worldwide, prized for its sweet flavor and creamy texture. This confection can be found in all types of treats, but it isn’t exactly health food. In contrast, dark chocolate has high levels of phenolic compounds, which can provide antioxidant health benefits, but it is also a harder, more bitter chocolate. Today, researchers report a new way to combine milk chocolate with waste peanut skins and other wastes to boost its antioxidant properties.

The researchers presented their results today at the American Chemical Society (ACS) Fall 2020 Virtual Meeting & Expo. ACS held the meeting through Thursday. It features more than 6,000 presentations on a wide range of science topics.

“The idea for this project began with testing different types of agricultural waste for bioactivity, particularly peanut skins,” says Lisa Dean, Ph.D., the project’s principal investigator. “Our initial goal was to extract phenolics from the skins and find a way to mix them with food.”

When manufacturers roast and process peanuts to make peanut butter, candy and other products, they toss aside the papery red skins that encase the legume inside its shell. Thousands of tons of peanut skins are discarded each year, but since they contain 15% phenolic compounds by weight, they’re a potential goldmine of antioxidant bioactivity. Not only do antioxidants provide anti-inflammatory health benefits, they also help keep food products from spoiling.

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October 18, 2018 · 12:20 am

Nutrition and chocolate – Tufts

I am a big chocolate lover, both mildly dark and milk chocolate. As I eat some every day, the following from Tufts Health and Nutrition Letter interested me greatly.

chocolate with milted chocolate on white ceramic plate

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Q. You have suggested people eat chocolate to get the antioxidants and other “good stuff” that it contains. Do we get the same benefits if we eat chocolate in another form, such as chocolate milk, cake, or pudding?

A. Alice H. Lichtenstein, DSc, senior scientist at Tufts’ Jean Mayer USDA Human Nutrition Research Center on Aging and executive editor of Tufts Health & Nutrition Letter, answers: “Cocoa contains phytochemicals called flavanols that may have health benefits, but just because a little might be good, that does not mean a lot is better! Flavanols are part of the reason cocoa is so bitter. To make chocolate candy, many of the flavanols are stripped away, and the cocoa is mixed with sugar. Turning that chocolate into brownies or pudding or other chocolate products further dilutes out the flavanols. Hence, there is unlikely to be much actual cocoa or cocoa flavanols in a serving of these foods. In a recently reported large study, chocolate-candy intake was associated with greater likelihood of weight gain in postmenopausal women. Whether the weight gain was directly due to the chocolate cannot be determined at this time.”

“If you enjoy chocolate, identify the type you enjoy the most and don’t overdo it. If it’s healthful flavanols you’re after, there’s no need to eat chocolate or cocoa at all. They are also found in tea, wine, and fruits like apples, grapes, and pears. And remember, an ounce of dark chocolate a day (or a dose of any other purported ‘superfood’) cannot take the place of a balanced, healthful dietary pattern.”

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February 28, 2018 · 6:25 am

Why you should add raw cacao to your diet

I must confess I am late to the party in terms of raw cacao. That is strange as I love chocolate and don’t need much of an excuse to eat some. But, I actually came across raw cacao in one of the recent infographics on super foods that I ran right here on the blog. Turns out raw cacao is one of them. I bought mine from Terrasoul Superfoods on Amazon.

Secrets of Longevity says, “It turns out that all the bad things commonly attributed to non-raw chocolate bars, such as cavities, weight gain and diabetes, are actually caused by the dairy, sugar and others fillers added to the dark chocolate. Health benefits of chocolate when it is in the form of raw cacao beans, butter, nibs and/or the powder include; weight loss (because of its high chromium and coumarin content), prevention of cavities (theobromine actually kills streptococci mutans one of the strains of bacteria that cause tooth decay) and regulation of blood sugar which is beneficial for diabetes (chromium can naturally regulate blood sugar). Also raw cacao benefits the heart and the entire cardiovascular system as a whole.

“Cacao is the highest whole food source of magnesium, which also happens to be the most deficient mineral in the diet of modern cultures. Magnesium relaxes muscles, improves peristalsis in the bowels and relaxes the heart and cardiovascular system. The dark chocolate antioxidants have been clinically proven to literally dissolve plaque built up in the arteries which helps in reversing heart disease and causes naturally lower blood pressure. Also, various other vitamins and minerals in raw cacao benefits the cardiovascular system.”

Now that you appetite has been whetted, how do you get this bitter, if wonderful, substance into your system? Here is a brief list: Continue reading →

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February 13, 2018 · 12:15 am

The Sweet Truth About Chocolate

In view of Valentine’s Day occurring tomorrow and tons of chocolate being consumed in honor of it, I thought it might be useful to get a taste of chocolate’s impact on our health.

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October 31, 2017 · 12:01 am

Trick or Treat – How Much Chocolate Do We Eat?

Since this is the biggest day for chocolate consumption in the year, I thought it might be interesting to check into it.

Do you know how much chocolate the average American eats in a year? One pound? Ten pounds?

As a matter of fact we eat an average of a pound of chocolate a month, so, by a process of rapid calculation, 12 pounds in a year.

According to WebMD’s chocolate quiz “We each eat close to a dozen pounds of chocolate per year. And most of that is milk chocolate. More than 90 percent of Americans say they prefer milk chocolate over dark or white.

“It takes a long time to work off all that chocolate. It would take a 130-pound woman about four days and nights (95 hours) of brisk walking to burn off those calories!”

And I know you have heard that chocolate has caffeine in it, but how much? WebMD says,

“You’d need to eat 14 regular-sized (1.5 oz) bars of milk chocolate to get the same caffeine as you’d find in a 8-ounce cup of coffee! That would have about 3,000 calories and more than 300 grams of sugar — compared to only about two calories in black coffee.

“Dark chocolate does have more caffeine than milk chocolate. Even then, it would take four bars to give you the same buzz as one cup of regular Joe.”

So, enjoy the evening, but if you are going out with your little trick or treater, keep in mind how much walking is required to burn off those calories.

Tonya

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September 18, 2017 · 4:46 am

Why chocolate is good for your gut – MNT

I am a chocolate lover. I have some every day of my life. Granted, what I consume are small quantities which I devour slowly and let simply melt in my mouth. I also know that dark chocolate has more benefits than the sweet milk chocolate of my childhood. Herewith, Medical News Today‘s take on the dark delight.

Chocolate lovers, rejoice; the sweet treat is not only delicious, but studies show that it can also promote friendly bacteria and reduce inflammation in our guts. But first, some background: trillions of bacteria live in our guts. They contribute to our immune system, metabolism, and many other processes essential to human health.

When the delicate balance of microbes in our intestines is disturbed, it can have serious consequences.

Irritable bowel syndrome, chronic fatigue syndrome, autism spectrum disorders, allergies, asthma, and cancer have all been linked to abnormal gut microbiomes.

A healthful diet supports bacterial diversity and health, but could chocolate be an integral part of this?

Benefits of cocoa

Cocoa is the dry, non-fatty component prepared from the seeds of the Theobroma cacao tree and the ingredient that gives chocolate its characteristic taste. Continue reading →

Your brain on chocolate – Harvard

At the risk of repeating myself yet again, my family has a history of Alzheimer’s and dementia, so any info on brain health resonates deeply with me.

Here is Dr. Robert H. Shmerling, Faculty Editor, Harvard Health Publications on chocolate and your brain.

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Did you know that places where chocolate consumption is highest have the most Nobel Prize recipients? It’s true, at least according to a 2012 study published in the New England Journal of Medicine. Of course, that could be a coincidence. But is it possible that intelligence or other measures of high brain function are actually improved by the consumption of chocolate? A new review summarizes the evidence and concludes with a resounding “maybe.”

Keeping your brain healthy

When it comes to preserving and improving brain function, let’s face it: we need all the help we can get. With age, diseases that cause dementia, such as stroke, Alzheimer’s disease, and Parkinson’s disease, become more common. And since we have an aging population, predictions are that dementia will become much more common in the near future. Yet despite decades of research, there are no highly effective treatments for dementia. Continue reading →

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July 2, 2017 · 4:36 am

Chocolate may improve cognitive function within hours – Study

Here is some good news for chocolate lovers. Researchers have found that cocoa flavanols could boost cognitive function within just a few hours of consumption. Perhaps the best news is that elderly adults reaped the best benefits.

Additionally, researchers found that regular, long-term intake of cocoa flavanols may protect against cognitive decline.

Writing in Medical News Today, Honor Whiteman reported flavanols are naturally occurring compounds found in various types of plants, with some of the highest levels found in the beans of the cocoa tree.

Continue reading →

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February 17, 2017 · 9:37 pm

Food and health cliches revisited – Wake Forest

An apple a day keeps the doctor away – I always liked that one. While apples boast many health benefits, they do not, sadly, bulletproof us against all diseases.

“Everything our parents said was good is bad,” complains Alvy Singer, the character played by Woody Allen in “Annie Hall,” his 1977 Oscar-winning romantic comedy.

Green-vegetables

That’s a bit of an exaggeration, but when it comes to what certain foods can do to or for you, it’s probably best to take motherly advice, familiar sayings and other bits of conventional wisdom with a grain of salt.

“There’s some validity to some of them, but many of them are just old wives’ tales or myths that have trickled down over the years,” said Annette Frain, a registered dietitian at Wake Forest Baptist Medical Center in Winston-Salem, North Carolina. Continue reading →

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February 13, 2017 · 9:51 pm

The Sweet Truth About Chocolate

Herewith my reminder from last year on Valentine’s Day Eve.

Tony

Health Secrets of a SuperAger

In view of Valentine’s Day tomorrow and tons of chocolate being consumed in honor of it, I thought it might be useful to get a taste of chocolate’s impact on our health.

“However, ‘the recent discovery of biologically active phenolic compounds in cocoa has changed this perception and stimulated research on its effects in aging, oxidative stress, blood pressure regulation, and atherosclerosis. Today, chocolate is lauded for its tremendous antioxidant potential.’
The potential benefits of eating chocolate may include:
▪   lowering cholesterol levels
▪   preventing cognitive decline
▪   reducing the risk of cardiovascular problems.

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Can Walking Cut Chocolate Cravings?

A short, brisk walk can help to curb your cravings for cocoa, according to a study reported in LiveScience.

As a chocolate lover and avid bicycle rider, I manage my calories to include chocolate and still maintain my weight. If you are concerned about adding pounds, or inches, a brisk walk might be in order for you.

“Researchers at the University of Exeter had 25 regular chocolate eaters abstain from their favorite snack for three days. They were then assigned to either take a brisk 15-minute walk or to rest.

“The participants then performed tasks that would normally increase their chocolate jones, including a mental challenge and opening a chocolate bar. The walkers reported lower cravings both during the walk and for about 10 minutes afterward. They were also less likely to be tempted by unwrapping the candy bar,” LiveScience reported.
Continue reading →

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February 13, 2016 · 9:25 am

The Sweet Truth About Chocolate

In view of Valentine’s Day tomorrow and tons of chocolate being consumed in honor of it, I thought it might be useful to get a taste of chocolate’s impact on our health.

“However, ‘the recent discovery of biologically active phenolic compounds in cocoa has changed this perception and stimulated research on its effects in aging, oxidative stress, blood pressure regulation, and atherosclerosis. Today, chocolate is lauded for its tremendous antioxidant potential.’
The potential benefits of eating chocolate may include:
▪   lowering cholesterol levels
▪   preventing cognitive decline
▪   reducing the risk of cardiovascular problems. Continue reading →