JUST WHAT WE LIKE TO HEAR "ANOTHER REASON WHY CHOCOLATE IS GOOD FOR US"

The story from the "DAILY MAIL" below is about another good excuse to eat chocolate of course we are referring to dark chocolate which contains a good supply of iron and rich in those beneficial antioxidants Flavonoids

Dark chocolate could make walking easier for the elderly: Eating a bar can help patients with artery problems in their legs.
Patients with Peripheral artery disease, which affects leg arteries, tested twenty people aged 60 to 78 could walk better after eating dark chocolate

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Researchers found elderly people with artery problems in their legs could walk a little longer after eating dark chocolate

For most of us dark chocolate is just a tasty treat – but for the elderly it could also help them to walk, according to a study.

Researchers found elderly people with artery problems in their legs could walk a little longer after eating dark chocolate.

Peripheral artery disease, or PAD, is a cardiovascular disease most commonly affecting the arteries of the legs and is strongly associated with age, with high rates in over-70s.

Reduced blood flow can cause pain, cramping or fatigue in the legs or hips while walking.

In a pilot study of patients with PAD, 14 men and six women aged from 60 to 78 increased their ability to walk unassisted after eating dark chocolate. 

On separate days, they were tested on a treadmill once in the morning and again after eating a 40g bar of dark or milk chocolate.

After the dark chocolate they walked on average 39 feet further and 17 seconds longer than earlier in the day. There was no improvement after eating milk chocolate.

The researchers, whose findings were published in the Journal of the American Heart Association, suggest that compounds found in cocoa – polyphenols – may reduce oxidative stress and improve blood flow in peripheral arteries.improve arteries’ blood flow.

The dark chocolate in the study had 85 per cent cocoa so was rich in polyphenols. The milk chocolate had less than 30 per cent cocoa.

The researchers said that a larger study with long-term consumption is now needed to confirm the improvements.

 

The improvements were modest. However, the benefit of dark chocolate polyphenols is 'of potential relevance for the quality of life of these patients,' according to the study’s co-author Doctor Lorenzo Loffredo, assistant professor at the Sapienza University of Rome in Italy.

Levels of nitric oxide - a gas linked to improved blood flow - were higher when participants ate dark chocolate. Other biochemical signs of oxidative stress were also lower. 

Based on these observations and other laboratory experiments, the researchers suggest that the higher nitric oxide levels may be responsible for dilating peripheral arteries and improving walking independence. 

Doctor Francesco Violi, study senior author and professor of internal medicine at the Sapienza University of Rome, said: 'Polyphenol-rich nutrients could represent a new therapeutic strategy to counteract cardiovascular complications.'

In the pilot study of those with Peripheral artery disease, 14 men and six women aged 60 to 78 increased their ability to walk unassisted after eating dark chocolate

The researchers said the improvements linked to these compounds in dark chocolate need to be confirmed in a larger study involving long-term consumption. 

American Heart Association spokesman Dr Mark Creager said that it’s far too early to recommend polyphenols or dark chocolate for cardiovascular health.

He said: “Other investigations have shown that polyphenols including those in dark chocolate may improve blood vessel function. 

“But this study is extremely preliminary and I think everyone needs to be cautious when interpreting the findings. 

“We know from other studies of antioxidants - vitamin C and vitamin E for example - that these interventions have not gone on to show improvement in cardiovascular health.”

Other polyphenol-rich foods include cloves, dried peppermint, celery seed, capers and hazelnuts.

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CHOCOLATE WILL IT IMPROVE YOUR INTELLIGENCE?

In case you didn't know I adore chocolate so I will look for any excuse to eat more of it. I found this interesting article in the Daily Mail. Although it's stated, this article is a bit tongue in cheek, there are good reasons to eat chocolate, dark chocolate is especially high in iron and it's rich in flavonoids, which we know are antioxidants and fight free radicals and we all know how chocolate makes us feel good.

Does eating chocolate make you clever? New research suggests it may help you win a Nobel prize, at least...

• US research suggests the higher a country's chocolate consumption, the more Nobel laureates it spawns
• The Swiss take the lead, with the Swedes and Danes following closely behind. The UK was above average 
• Researcher admits research is tongue-in-cheek, but maintains findings are scientifically sound 

The higher a country's chocolate consumption, the more Nobel laureates it spawns, new research suggests

Does eating chocolate make you clever?
It seems that might well be the case after scientists in New York found the higher a country's chocolate consumption, the more Nobel laureates it spawns.
The new research, published in the New England Journal of Medicine, is tongue-in-cheek, admits the lead author Dr. Franz Messerli.
But nonetheless, the results did show a surprisingly powerful scientific correlation between the amount of chocolate consumed in each country and the number of Nobel laureates it produced, he wrote in the journal.
The Swiss, naturally, take the lead, with the Swedes and Danes following closely behind. The UK was above average in the table (see below).
Dr Messerli, a Swiss doctor now working at Columbia University in New York, told Reuters Health: ‘I started plotting this in a hotel room, because I had nothing else to do, and I could not believe my eyes.
'All the countries lined up neatly on a graph, with higher chocolate intake tied to more laureates.'
It’s thought that eating chocolate might improve our ability to think as it is high in antioxidants known as flavonoids, which are also found in cocoa, green tea, red wine and some fruits.

Studies have suggested that flavonoids may improve thinking and reduce the risk of dementia by increasing the blood flow to the brain.
Dr Messerli wrote in the journal: ‘Since chocolate consumption has been documented to improve cognitive function, it seems most likely that in a dose-dependent way, chocolate intake provides the abundant fertile ground needed for the sprouting of Nobel laureates.’

The Swiss, naturally, take the lead, with the Swedes and Danes following closely behind. The UK was above average in the table

When it comes to chocolate, several other researchers have suggested dark varieties might benefit the brain, the heart and even help cut excess pounds.
But to produce just one more laureate, the nation would have to up its cocoa intake by a whopping 275 million pounds a year, Dr Messerli added.
He estimates that every citizen would have to eat 400 grams of chocolate a year to increase the number of Nobel laureates in a given country by one per million inhabitants, if the correlation holds true. 
And in the 'conflict of interest section' of his article, Dr Messerli does admit to daily chocolate consumption. Despite the tongue-in-cheek tone of the research, he added that he does believe chocolate has real health effects, although he warns people to stay away from the sweeter varieties and opt for dark.

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JUST WHAT WE LOVE TO HEAR---CHOCOLATE CAN STAVE OFF DEMENTIA

Further to the last post, I saw this too in the Daily Mail today, another great reason to indulge in chocolate.

Could chocolate stave off dementia? Daily dose could help keep condition at bay

• In tests consuming cocoa every day helped improve mild cognitive impairment in the elderly
• Chocolate contains flavanols – chemicals associated with a decreased dementia risk

A daily dose of chocolate could help keep dementia and Alzheimer's at bay, a study suggests.
Researchers found that consuming cocoa every day helped improve mild cognitive impairment – a condition involving memory loss which can progress to dementia or  Alzheimer's – in elderly patients.
For the study, 90 people aged 70 or older  diagnosed with mild cognitive impairment were split into three groups of 30 and given either a high, medium or low dose of a  cocoa drink daily.

Beneficial? Researchers found that eating chocolate regularly could reduce the risk of developing dementia or Alzheimer's

The drink contained flavanols – chemicals associated with a decreased dementia risk which are found in a variety of foods, including cocoa products such as dark chocolate.

The participants' diet was restricted to  eliminate other sources of flavanols, such as tea or red wine.
Their cognitive function was examined using tests of factors including working memory and processing speed. 
Researchers found those who drank the high and medium doses daily had significantly better cognitive scores by the end of the eight-week study in a number of categories, including working memory.

Research: 90 people aged 70 or older diagnosed with mild cognitive impairment were split into three groups of 30 and given either a high, medium or low dose of a cocoa drink daily

Those given the higher doses of the flavanol drink improved far more than those given the lowest dose, the study, published in the journal Hypertension, found.  
Insulin resistance and blood pressure also decreased in those drinking high and medium doses of the flavanol drink. 
Doctor Giovambattista Desideri of the  University of L'Aquila in Italy, lead author of the study, said: 'This study provides encouraging evidence that consuming cocoa flavanols, as  a part of a calorie-controlled and nutritionally-balanced diet, could improve cognitive function.

Researchers found those who drank the high and medium doses daily had significantly better cognitive scores by the end of the eight-week study in a number of categories, including working memory

'Larger studies are needed to validate the findings, figure out how long the positive effects will last and determine the levels of cocoa flavanols required for benefit.'
Dr Laura Phipps, of Alzheimer's Research UK, said: 'Cocoa-based treatments for brain  function would likely have patients queuing out the door, but this small study of flavanols is not yet conclusive.'

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SOME GOOD NEWS!

Anyone who reads my pages will know how much I adore chocolate, but not just because I like the taste but it does have health benefits. One ounce of plain chocolate will supply your daily iron requirements for a start.

Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. These benefits are from flavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body

Heart Health Benefits of Dark Chocolate:

Dark chocolate is good for your heart. A small bar of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are:

• Lower Blood Pressure: Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
• Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.

Other Benefits of Dark Chocolate:

Chocolate also holds benefits apart from protecting your heart:

• it tastes good
• it stimulates endorphin production, which gives a feeling of pleasure
• it contains serotonin, which acts as an anti-depressant
• it contains theobromine, caffeine and other substances which are stimulants

Doesn't Chocolate Have a lot of Fat?:

Here is some more good news -- some of the fats in chocolate do not impact your cholesterol. The fats in chocolate are 1/3 oleic acid, 1/3 stearic acid and 1/3 palmitic acid:

• Oleic Acid is a healthy monounsaturated fat that is also found in olive oil.
• Stearic Acid is a saturated fat but one which research is shows has a neutral effect on cholesterol.
• Palmitic Acid is also a saturated fat, one which raises cholesterol and heart disease risk.

That means only 1/3 of the fat in dark chocolate is bad for you.

Chocolate Tip 1 - Balance the Calories:

This information doesn't mean that you should eat a pound of chocolate a day. Chocolate is still a high-calorie, high-fat food. Most of the studies done used no more than 100 grams, or about 3.5 ounces, of dark chocolate a day to get the benefits.

One bar of dark chocolate has around 400 calories. If you eat half a bar of chocolate a day, you must balance those 200 calories by eating less of something else. Cut out other sweets or snacks and replace them with chocolate to keep your total calories the same.

Chocolate Tip 2 - Taste the Chocolate:

Chocolate is a complex food with over 300 compounds and chemicals in each bite. To really enjoy and appreciate chocolate, take the time to taste it. Professional chocolate tasters have developed a system for tasting chocolate that include assessing the appearance, smell, feel and taste of each piece.

Chocolate Tip 3 - Go for Dark Chocolate:

Dark chocolate has far more antioxidants than milk or white chocolate. These other two chocolates cannot make any health claims. Dark chocolate has 65 percent or higher cocoa content.

Chocolate Tip 4 - Skip the Nougat:

You should look for pure dark chocolate or dark chocolate with nuts, orange peel or other flavorings. Avoid anything with caramel, nougat or other fillings. These fillings are just adding sugar and fat which erase many of the benefits you get from eating the chocolate.

Chocolate Tip 5 - Avoid Milk:

It may taste good but some research shows that washing your chocolate down with a glass of milk could prevent the antioxidants being absorbed or used by your body.

Sources: Chocolate Manufacturers Association; Journal of the American Medical Association

Article below from the Daily Mail

Good news for chocaholics: Scientists replace fat with FRUIT JUICE to create healthy chocolate bars

Chocolate with fruit juice instead of fat has been created by researchers.

The healthy alternative replaces up to 50 per cent of chocolate's fat content with fruit juice.

University of Warwick chemists say the new bar claim will still appeal to chocaholics, after spending months perfecting its 'mouthfeel' - and say it even feels like chocolate.

The new chocolate bar replaces 50% of the fat with fruit juice, but still feels identical to eat, claim Warwick researchers.

Dr Stefan Bon from the Department of Chemistry at the University of Warwick was lead author on the study published in the Journal of Materials Chemistry

Dr Bon said: 'Everyone loves chocolate – but unfortunately we all know that many chocolate bars are high in fat.

'However it’s the fat that gives chocolate all the indulgent sensations that people crave – the silky smooth texture and the way it melts in the mouth but still has a ‘snap’ to it when you break it with your hand.

'We’ve found a way to maintain all of those things that make chocolate ‘chocolatey’ but with fruit juice instead of fat.

'Our study is just the starting point to healthier chocolate – we’ve established the chemistry behind this new technique but now we’re hoping the food industry will take our method to make tasty, lower-fat chocolate bars.'

The researchers took out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter.

They infused orange and cranberry juice into milk, dark and white chocolate using what is known as a Pickering emulsion.

The new chocolate bars do taste of fruit, the researchers admit.

However, they admit there is a tradeoff.

The final product will taste fruity, the team admitted - but there is the option to use water and a small amount of ascorbic acid (vitamin C) instead of juice to maintain a chocolatey taste.

The team now plan to let the food industry use the technique to create the healthy bars.

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CHOCOLATE IS GOOD FOR YOU

This article is from Yahoo and as a regular chocolate eater, I eat chocolate as its a rich source of iron as one ounce of plain chocolate contains enough iron to fulfill your daily requirements. It's also a good source of flavonoids, being very beneficial  the result of these cocoa's antioxidant chemicals  seem to prevent both cell damage and inflammation. German researchers gave 24 women a half-cup of special extra-flavonoid-enriched cocoa every day. After three months, the women's skin was moister, smoother, and less scaly and red when exposed to ultraviolet light. The researchers think the flavonoids, which absorb UV light, help protect and increase blood flow to the skin, improving its appearance.

Chocolate makes you skinnier

Reduced fat deposition per calories

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If you've been avoiding chocolate because it makes you fat, think again. The latest research has found that eating chocolate often can make you skinnier.

A study at the University of California, San Diego, found that eating certain types of chocolate is linked to better measurements of blood pressure, insulin sensitivity and cholesterol levels, and a lower body mass index.

The authors tested the hypothesis that modest, regular chocolate consumption might be calorie-neutral. In other words, the metabolic benefits of eating small chocolate portions might lead to reduced fat deposition per calories, offsetting the added calories.

The study surveyed 1,018 men and women in good health. They were asked how often they ate chocolate, answered a food frequency questionnaire, and were weighed.

Writing in the Archives of Internal Medicine, the authors said: "Adults who consumed chocolate more frequently had a lower BMI than those who consumed chocolate less often."

The size of the effect was modest but the effect was significant – larger than could be explained by chance, the authors wrote.

This was despite the fact that those who ate chocolate more often ate more calories, and did not exercise more.

Study leader Dr Beatrice Golomb said: "Our findings appear to add to a body of information suggesting that the composition of calories, not just the number of them, matters for determining their ultimate impact on weight.

"In the case of chocolate, this is good news – both for those who have a regular chocolate habit, and those who may wish to start one."

The authors said the findings merit a further randomised trial of chocolate for metabolic benefits in humans.

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CHOCOLATE IS GOOD FOR YOU!

This is not news to me as I eat little meat and my diet is mostly vegetarian and chocolate has always been part of my balanced diet and as long as it's eaten in moderation, you wont gain weight.

We all know how chocolate lifts our spirits and makes us feel better, especially when we feel low and depressed, the information below will explain why 'CHOCOLATE IS GOOD FOR YOU'

Nutrition Facts for Cocoa and Chocolate

There have been many studies linking cocoa and dark chocolate with health benefits. Cocoa and chocolate contain a large amount of antioxidants (flavinoids). Cocoa and dark chocolate may keep high blood pressure down and reduce the blood's ability to clot, thus the risk of stroke and hart attacks may be reduced. The darker chocolate with the most concentrated cocoa will be the most beneficial. According to an Italian study, a small square (20 g) of dark (bittersweet) chocolate every three days is the ideal dose for cardiovascular benefits. Eating more does not provide additional benefits.

The nutrition values presented below are based on review of a selection of brands. Variations outside the given ranges can be expected. Numbers are % by weight, not % of daily value.

 Information from: http://www.cacaoweb.net/nutrition.html

Fat

Cocoa beans contain approximately 50% fat. It is primarily comprised of two saturated fatty acids (palmitic and stearic acids) and one mono-unsaturated acid (oleic acid). Cocoa butter and chocolate do not raise blood cholesterol. However, when consuming milk chocolate or lower grade chocolate where a part of the total fat content comes from milk fat or various other types of fat, the cholesterol level might be adversely affected.

Sugar

The cacao bean contains quite a lot of carbohydrates, but most of it is starch, soluble dietary fibers, and insoluble dietary fibers. A very small proportion is simple sugars. Sugar is added during the manufacture of chocolate.

Antioxidants

Cocoa beans contain polyphenols (similar to those found in wine) with antioxidant properties which are health beneficial. These compounds are called flavonoids and include catechins, epicatechins, and procyandins. The antioxidant flavinoids are found in the nonfat portions of the cocoa bean. The flavinoids also reduce the blood's ability to clot and thus reduces the risk of stroke and heart attacks.

Theobromine

Theobromine is a very mild stimulant with a mild diuretic action (increases the production of urine). Theobromine can be toxic to animals like dogs, cats, parrots and horses.

Caffeine

Cocoa beans contains a very low amount of caffeine, much less than found in coffee, tea and cola drinks.

Phenylethylamine

Phenylethylamine is a slight antidepressant and stimulant similar to the body's own dopamine and adrenaline.

Serotonine

Cocoa and chocolate can increase the level of serotonine in the brain. Serotonine levels are often decreased in people with depression and in those experiencing PMS symptoms.

Essential minerals

Cocoa beans are rich in a number of essential minerals, including magnesium, calcium, iron, zinc, copper, potassium and manganese.

According to the website, Nutritiondata.com, a one ounce serving of dark chocolate contains 19 percent of the US RDA for iron. Yet an ounce of beef sirloin only contains 3 percent.

Is dark chocolate really that high in iron? Why hasn’t anyone told me this?

Data from USDA National Nutrient Database for Standard Reference shows: Chocolate, dark, 70-85 percent cacao solids, value per 100 grams is 11.90 milligrams of iron. Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0″ fat, all grades, cooked, roasted, value per 100 grams is 1.66 milligrams of iron. Beef, ground, 70 percent lean meat / 30 percent fat, crumbles, cooked, pan-browned, value per 100 grams is 2.48 milligrams of iron. So these two information sources state that dark chocolate does contain more iron than some cuts of beef, and not just a little more. (I’m currently holding a dark chocolate bar and the wrapper says 100 grams is 3.5 ounces).

Read more: http://www.care2.com/greenliving/iron-dark-chocolate-contains-more-than-beef.html#ixzz1eG17JjqZ

Vitamins

A, B1, B2, B3, C, E and pantothenic acid.

Is chocolate fattening?

Yes, chocolate is fattening. Even dark chocolate contains a lot of calories because of the large content of fat and sugar. The sugar content in chocolate is worse than the fat content regarding negative effects on health.

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