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BS: Chocolate...
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Subject: BS: Chocolate... From: beardedbruce Date: 04 Jun 04 - 04:09 PM From a mailing... By Ed Edelson HealthDay Reporter From HealthDayNews June 1 — For those who think the world is a bitter place, medical science offers this sweet health tidbit: Chocolate might be good for you. Not just any chocolate, and always in moderation, said Mary Engler, a professor of physiological nursing at the University of California, San Francisco, School of Nursing. But her new study does find that biting into the right stuff can make arteries expand, increasing blood flow and thus reducing cardiovascular risk. Milk chocolate won't do, Engler sressed, because it's, well, too milky. Look for darker chocolates, because darkness is an indicator of high levels of flavonoids, the chemicals that loosen up the arteries. And this is one instance where good taste and good health go hand in hand, Engler said. You can tell that a chocolate has a high flavonoid content because "the flavor is so intense and rich," she said. It's All in the Flavonoids The study that Engler and her colleagues are reporting in the Journal of the American College of Nutrition had 11 willing participants eat 1.6 ounces of flavonoid-rich chocolate every day for two weeks. Another 10 volunteers, sacrificing themselves for science, consumed an equal amount of low-flavonoid chocolate. Ultrasound measurements showed that expansion of the arteries in response to greater blood flow increased by 10 percent in the flavonoid consumers, while there was a slight decrease in those who got the flavonoid-poor chocolate. Blood levels of a powerful flavonoid, epicatechin, rose more than eightfold for the high-flavonoid group and remained unchanged for the others. The study was done in collaboration with the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University. Jeffrey Blumberg, chief of the center's Antioxidant Research Laboratory, said the work has expanded to look at other flavonoid-containing foods. "Not only chocolate, but also tea, oat bran, almond skins and blueberries, all are good sources of flavonoids," Blumberg said. "We're trying to get a better understanding of vital chemicals, flavonoids being one of the larger groups." Chocolate "happens to be a rich source of flavonoids," Blumberg said, but he added that "we are not trying to position chocolate as a health food." In addition to flavonoids, chocolate also has a lot of calories and a lot of saturated fat, neither of which is good for the arteries, he said. "But in the context of a reasonable diet, chocolate is not only a pleasurable food but might contain some health-promoting ingredients," Blumberg said. Recommendations about chocolate can be compared with those about wine, Engler said. An occasional glass or two of wine has been shown to be associated with a reduced risk of cardiovascular disease, she said, "but people should not be overindulgent with wine. The same is true of dark chocolate in moderation as part of a well-balanced diet." Now, I for one will have to consider asking my health plan to pay for chocolate, as well as the gym membership... |
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Subject: RE: BS: Chocolate... From: GUEST Date: 04 Jun 04 - 04:10 PM recent studies show that cocoa has a great many cancer preventative compounds in it. |
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Subject: RE: BS: Chocolate... From: Emma B Date: 04 Jun 04 - 04:23 PM I just knew chocolate had to be good for you! Had a bar of 70% chocolate solids flavoured with chilli peppers last weekend - perfect anti-depressant (apart from addictive qualities), stimulant, and all round good guy! |
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Subject: RE: BS: Chocolate... From: beardedbruce Date: 04 Jun 04 - 04:27 PM "and all round good guy! " I always considered chocolate more of female than male... comforting, nurturing,... |
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Subject: RE: BS: Chocolate... From: GUEST,disgruntled Date: 04 Jun 04 - 04:40 PM Men of course can't be comforting or nurturing, hence this conclusion. it started out a good thread, but this kind of silliness can send it downhill fast. |
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Subject: RE: BS: Chocolate... From: beardedbruce Date: 04 Jun 04 - 04:43 PM I'm sorry, but I am a victim of the cultural conditioning by those who raised me, and the society as a whole. Don't blame me. 8-{E please note this is a sarcastic comnmment. |
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Subject: RE: BS: Chocolate... From: GUEST Date: 04 Jun 04 - 04:46 PM Are you a shitty speller or just a shitty typist, BB? |
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Subject: RE: BS: Chocolate... From: harpmaker Date: 04 Jun 04 - 05:27 PM I used to love choc' as a kid, but i went off sweetstuffs alltogether when I was about 14. Now Iam a little older(!) i eat it just about everyday. Maybe its a hormone thing, -or its 'cos i cant spell. |
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Subject: RE: BS: Chocolate... From: Clinton Hammond Date: 04 Jun 04 - 05:30 PM Haven't we had a million threads on this topic already? |
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Subject: RE: BS: Chocolate... From: beardedbruce Date: 04 Jun 04 - 06:10 PM typist |
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Subject: RE: BS: Chocolate... From: Peace Date: 04 Jun 04 - 06:24 PM Chaw-co-la-tay (with the accent on the third syllable): slang expression for grass, which is a slang expression for weed, which is a slang expression for boo, which is a slang expression for--ah, hell, you know! |
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Subject: RE: BS: Chocolate... From: Lady Hillary Date: 04 Jun 04 - 11:08 PM We are hereby offering to take part in a replication of this study. The study group was really not large enought for true statistical significance. To really do this correctly, the groups should be at least 100 each, possibly nested with several different types of each type of chocolate within each of the major variables. [I just discovered a really good imported Russian dark which tastes richer than Lindt and costs less.] EBarnacle and Lady Hillary |
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Subject: RE: BS: Chocolate... From: dianavan Date: 05 Jun 04 - 01:18 AM I'm a chocolate lover and was glad to hear these statistics (as small and insignificant as they may be) but would caution mothers who breast feed to pay attention. My mother warned me that if I ate chocolate and breast fed, it would give the baby diarrhea. I thought it was just another 'old wives tale' but ... turns out it was the same for me and mine. Maybe this is just a genetic predisposition but beware. Oddly enough, chocolate doesn't have the same physical effect on me. |
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Subject: RE: BS: Chocolate... From: LadyJean Date: 05 Jun 04 - 01:38 AM I reccomend Tobelrone bars for PMS. I had PMS in Switzerland once, and I hardly noticed it. |
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Subject: RE: BS: Chocolate... From: paddymac Date: 05 Jun 04 - 09:16 AM GUINNESS, and, presumably, kindred very dark beers, is/are also a very good source of bioflavinoids. Sure, 'tis the only reason I drink the stuff meself. Perhaps not so coincidentaly, Guinness and chocolate are a very pleasant combination. Brucie's chow-co-la-tay is also said by some to be quite companionable to a cool pint. Of the three, however, the pint is the least caloric, although the high caloric impact of chow-co-la-tay is mostly indirect. )-: |
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Subject: RE: BS: Chocolate... From: Blackcatter Date: 05 Jun 04 - 11:16 AM Hi Clinton - not that I care about this thread, but it appears we only had 4 threads prior to this one and all were fairly short (69 the longest - and who doesn't like a long 69? - Somebody squeeze the hot fudge on me!) Here are those other threads: Complete BS (Hot Chocolate) SEX MEETS CHOCOLATE BS: Your favorite chocolate cake recipe BS: 10 reasons chocolate is better than men |
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Subject: RE: BS: Chocolate... From: Liz the Squeak Date: 05 Jun 04 - 11:23 AM Not to mention all the songs about chocolate....... I've been telling my doctors for years that chocolate isn't just a treat, it's a way of life - maybe they'll believe me now. I'm also wondering if I could change my religion to Mayan - that would surely count for something? LTS |
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Subject: RE: BS: Chocolate... From: Metchosin Date: 05 Jun 04 - 12:14 PM No BS - Have a Little Slavery with your Chocolate |
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Subject: RE: BS: Chocolate... From: Stilly River Sage Date: 05 Jun 04 - 12:28 PM Lady Hillary, I agree--I made a similar discovery last week. I stopped off at a little Russian cafe, bakery, and gift shop near where I work. They had a large bar of dark chocolate with cranberries--it was the best chocolate we've tried in years. It wasn't inexpensive, though. SRS |
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Subject: RE: BS: Chocolate... From: Georgiansilver Date: 05 Jun 04 - 12:56 PM Not read any of the previous threads on this "Topic" (scuse the pun) but there is an enzyme in chocolate which works on the endorphins in the brain to give one a feeling similar to that one gets when in love. This is the likely reason for many people (mostly women and this is not sexist) turning to chocolate for comfort after marriage or relationship break up. Enjoy your chocolate folks. Be Blessed. |
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Subject: RE: BS: Chocolate... From: Herga Kitty Date: 05 Jun 04 - 01:43 PM When you're feeling down, the best way up is chocolate - Marcus Turner obviously got that right! Kitty |
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Subject: RE: BS: Chocolate... From: Clinton Hammond Date: 05 Jun 04 - 03:23 PM I personally think that chocolate is the single most over-rated flavour in the human pallet... Give me black licorice any day over chocolate! :-) |
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Subject: RE: BS: Chocolate... From: Megan L Date: 05 Jun 04 - 03:38 PM Ah well I suppose I had better stop reading this and go make my infamous chocolate dessert for the church lunch tommorow. Biscuit crumb base then melt together 1lb very dark chocolate, 1pint double cream and some alchol of choice, pour over base and let set. not at all fattening :) |
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Subject: RE: BS: Chocolate... From: fat B****rd Date: 05 Jun 04 - 03:42 PM And do not forget, Clinton..Licorice (?) gives you a run for your money. |
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Subject: RE: BS: Chocolate... From: beardedbruce Date: 05 Jun 04 - 05:39 PM ... my only contribution to the DT has chocolate in it... I believe the active ingredient is theobromine, or something like that. ANybody have any more info? |
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Subject: RE: BS: Chocolate... From: The Fooles Troupe Date: 05 Jun 04 - 07:35 PM There are a couple of very famous (to foodies!) recipies with chocolate as a serious ingredient. I think one was 'Turkey & Chocolate Sauce'. You use dark chocolate. The bitterness is its key contributing aspect to the dishes. MasterFoods Australia did (I suspect a trial run only) a "Cocoa Pepper" dry blend sprinkle bottle condiment - a truly amazing bitter sweet taste (marked as 'Mild') for barbequed steak & chicken - it also contains cassia, sugar, salt, 'spices'. |
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Subject: RE: BS: Chocolate... From: Liz the Squeak Date: 05 Jun 04 - 08:25 PM I'd rather eat a pound of chocolate than a pound of liquorice - with chocolate I'd be able to leave the bathroom! LTS |
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Subject: RE: BS: Chocolate... From: GUEST,Peter Date: 06 Jun 04 - 05:42 AM The benefits are negated by mixing with milk and it's no good expecting anything other than a coronary from the standard British chocolate flavoured hydroginated fat bar from Cadburys. |
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Subject: RE: BS: Chocolate... From: The Fooles Troupe Date: 06 Jun 04 - 09:59 AM .... but REAl chocolate is dark chocolate, no milk powder, cocoa butter fat and cocoa powder, a little sugar.... |
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Subject: RE: BS: Chocolate... From: Clinton Hammond Date: 06 Jun 04 - 10:29 AM See... I have a digestive system that works... so I have no problem with liquorice... I can get a 5 foot rope of black liquorice at some local 'health food places' (scam artists in the extreme) and I've been known to eat it all that day... with NO adverse affects... I find 98% of chocolate either straight or in recipes to be cloying... but I do wanna try habanero in a chocolate fondue sometime... I hear from other capsicum junkies that it's very very good! |
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Subject: RE: BS: Chocolate... From: Tracey Dragonsfriend Date: 07 Jun 04 - 10:32 AM Mmmmm... chocolate! You know, these food threads are doing NOTHING for my diet... but much for my mood! Cheers Tracey Dragonsfriend Scorch's Pyrography |
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Subject: RE: BS: Chocolate... From: beardedbruce Date: 09 Feb 05 - 07:58 PM refresh -ing, isn't it? |
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Subject: RE: BS: Chocolate... From: Liz the Squeak Date: 10 Feb 05 - 03:27 AM Oh puleeeese... food of any sort, yes, even chocolate, is making my stomach churn... and that's a lot of churning. I blame the Chinese Noodles I had to celebrate New Year. LTS |
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Subject: RE: BS: Chocolate... From: Davetnova Date: 10 Feb 05 - 04:00 AM Mmmnnhhh, I have just finished off my breakfast with some absolutely delicious choclate. I like to look after my health. |
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Subject: RE: BS: Chocolate... From: sixtieschick Date: 10 Feb 05 - 12:32 PM Bearded Bruce: Theobromine is a methylxanthine, another member of the family of stimulants that includes caffeine. (A handful of plants create methylxanthines as insecticides--they are bitter-tasting and bugs won't eat 'em.) However, unlike caffeine, theobromine doesn't give you the jitters and only acts a stimulant to a small number of people. It is, however, a cardiac stimulant and is used medically for that purpose. Chocolate also contains a small amount of caffeine. It has over 1200 chemical components, including opiates, serotonin and pheynlethalmine (PEA), the so-called "love" neurotransmitter. The only thing is that a plateful of broccoli has more PEA than a bar of chocolate. So go figure. Chocolate is by far the most craved food in North America. Statistically, more Canadians crave chocolate than folks in the USA. Hope that helps. |
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Subject: RE: BS: Chocolate... From: Bill D Date: 10 Feb 05 - 02:18 PM a preview of Heaven |
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Subject: RE: BS: Chocolate... From: mg Date: 10 Feb 05 - 03:58 PM say you started with raw beans..how would you prepare your chocolate? I hadn;t thought of it but someone worked with someone, I think from China, who made his own from beans and thought we were nuts for eating mass produced...mg |
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Subject: RE: BS: Chocolate... From: beardedbruce Date: 10 Feb 05 - 04:02 PM Thanks, sixtieschick. |
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Subject: RE: BS: Chocolate... From: Peace Date: 10 Feb 05 - 04:04 PM http://www.pastrywiz.com/archive/whatis.htm |
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Subject: RE: BS: Chocolate... From: Liz the Squeak Date: 10 Feb 05 - 04:52 PM more Canadians crave chocolate than folks in the USA. Well duh!! Given the choice of chocolate or a folk from the USA (with one or two exceptions) I'd go for the chocolate every time! LTS |
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Subject: RE: BS: Chocolate... From: sixtieschick Date: 10 Feb 05 - 04:58 PM Phenylethylamine. Dang. I knew I spelled that incorrectly. |
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Subject: RE: BS: Chocolate... From: PoppaGator Date: 10 Feb 05 - 05:07 PM FYI, something I learned recently: Both chocolate and vanilla were first discovered, cultivated, and enjoyed in Mexico. Quite a coincidence, no? |
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Subject: RE: BS: Chocolate... From: sixtieschick Date: 10 Feb 05 - 05:45 PM Chocolate is indigenous to the Brazilian rain forest. We don't know exactly where it was first cultivated. One school of thought cites linguistic evidence to say it was in southern Mexico. Some recent evidence suggests that it might have been cultivated in Belize first, and others claim it was Nicaragua. A team at U.C. Irvine is genetically mapping the route of cacao trees from Brazil to--wherever it goes. Vanilla was cultivated and cured by the Totonac Indians in southern Mexico. Their legend was that the vanilla vine was a celestial being that fell in love with a Totonac warrior. Not allowed to live with a mortal, she transformed herself into a vine that would bring happiness to the warrior's people. Vanilla is an orchid plant. Orchis = Greek for testicle. The word "vanilla" is derived from the old Spanish "vaina," or "vagina." It referred to the long, slender pod of the plant. Baroque Europeans believed both chocolate and vanilla to be aphrodisiacs. Note to the person who wants to roast his own: You have to purchase dried cocoa beans. Then you roast them. Then you shell them. Then you grind them. Then you add sugar, vanilla and more cocoa butter. Personally, I don't think it's worth the hassle, other than as a novelty act. You can buy "cocoa nibs," or roasted, shelled cocoa beans. They are great. |
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Subject: RE: BS: Chocolate... From: The Fooles Troupe Date: 10 Feb 05 - 11:14 PM Danger! Warning Will Robinson! Just back from shopping and found that Arnotts has this week released a new pack of Tim Tams Dangerous Liasions Chili Choc Fling !!!!!!!!! Very Mild! |
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Subject: RE: BS: Chocolate... From: Davetnova Date: 11 Feb 05 - 04:50 AM In the early eighties ( back when life was good and we didn't have all theese new fangled troubles) I came across a little sweet shop in a side street in Edinburgh run by a very old Polish lady. Even the shop was dark brown inside and out. The light inside was minimal but if you persevered you would find her sitting behind the counter. Anyway she sold Polish "Chocolate Covered Plums" (please no innuendo) These were, quite simply the most delicious things I have ever tasted. She retired, the shop is closed, I can no longer get them. Does anyone know a supplier? Oh god, now I've made my mouth water. |
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Subject: RE: BS: Chocolate... From: Cluin Date: 11 Feb 05 - 08:50 PM It's hard to beat a good old Hershey bar. But Smarties (the Canadian candy covered chocolate beans, not the compressed sugar discs of the same name) are definitely better than M&Ms. |
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Subject: RE: BS: Chocolate... From: sixtieschick Date: 12 Feb 05 - 09:49 AM Hershey Bars have very little actual chocolate in them and lots of hydrogenated fats. Hershey no longer even manufactures its own chocolate, and you can be fairly certain that some enslaved Africans harvested the beans. Give me an El Rey bar (pure Venezuelan trinitario chocolate) or a Scharffen Berger 70% bar and I'm a broke but happy camper. |
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Subject: RE: BS: Chocolate... From: Tannywheeler Date: 12 Feb 05 - 04:12 PM So, looking at this thread and the "10 Reasons Chocolate is Better Than Men" one, I saw someone delight in a combination of chocolate and peppers. Nobody came up with mole sauce?! Pronounced moh-LAY, this is a thick "gravy" kind of sauce for cooked meat, which gets heated in the sauce, once it's made. There are several types, but basically it's a highly spiced mixed (most including cocoa/chocolate), meat cut up in it, served with rice. Both the chocolate and peppers are Mexican/Central American phenomenae(sp?). That's where the dish originated. Really good with leftover chicken. GOOD way to stretch the budget. Tw |
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Subject: RE: BS: Chocolate... From: The Fooles Troupe Date: 12 Feb 05 - 09:07 PM After several tries, I find the TIM TAM chili-choc things just too mild... only a slight warmth in throat after swallowing - very dissapointing... Cooking Culture sloshes both ways - a South American woman became fanmous for her Chicken & Cocacola recipie some years ago... |
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Subject: RE: BS: Chocolate... From: Liz the Squeak Date: 13 Feb 05 - 04:17 AM Chicken with strawberry and bitter chocolate cream sauce.... Mmmmmmmmmm LTS |
