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BS: Chocolate...
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Subject: RE: BS: Chocolate... From: Pauline L Date: 05 Nov 06 - 01:56 PM Once again, scientists and manufacturers of fine food have joined forces to substantiate my deeply rooted conviction that chocolate is good for you. Dark chocolate is rich in flavanols, a class of antioxidants, which, we all know, prevent all kinds of horrible things from happening to our bodies. Mars (the company, not the ex-planet) has developed a method of processing cocoa beans which preserves the flavanols. This cocoa is bitter tasting, so Mars sweetens it (never mind the calories). Products produced this way bear the trademark "Cocoapro." Snack bars made by this process are now on the market under the name Cocoavia. Here is the article. An Affair of the Heart Nothing beats a good piece of chocolate. It’s rich, smooth, creamy and makes us feel good, until the guilt sets in. Chocolate’s mood-enhancing qualities are an obvious reason why it is so strongly associated with Valentine’s Day, as a gift for lovers and loved ones. Chocolate's Dark Secret There’s no getting around the fact that chocolate is a high fat food. But there is growing evidence that, in small quantities, some kinds of chocolate may actually be good for you. Dark chocolate is naturally rich in flavonoids (or more specifically, flavanols, a sub-class of these antioxidants). These compounds are thought to lower blood pressure and help protect against heart diseaseâ€"among other things. Recent studies conducted both in the U.S. and Europe seem to support chocolate’s beneficial effects on the cardiovascular system, encouraging at least one chocolate manufacturerâ€"Marsâ€"to develop a proprietary method of processing cocoa beans, aimed specifically at preserving flavonoid content. Traditional roasting and fermentation methods are thought to destroy up to three-quarters of these compounds. Mars now puts its Cocoapro trademark on some of its products, indicating the use of this method. What about the Fat? It’s still hard to think of chocolate as a health food. Part of the allure is the guilty pleasure of eating it. But before we raid the candy store, it’s worth remembering that chocolate is not a low calorie food. A serving size of Dove dark chocolate (40 grams) contains 210 calories and 13 grams of fat, 8 of which are saturated, although some of this saturated fat is in the form of stearic acid, which is converted by the liver into a “healthierâ€쳌 monounsaturated fat. Cocoa Powder Cocoa powder, which is low fat, would surely be a healthier way to get both our chocolate fix and our dose of flavanols. Alkalizing cocoa (or Dutch processing) produces a milder flavor and darker color but destroys most of the flavonoids. Since flavanol-rich cocoa is naturally bitter, Mars has worked hard to make it palatable. It sells a flavanol-rich series of snack bars and small chocolate bars. CocoaVia snack bars are available online and also in stores such as Target, Walgreens, and Fred Meyer. With all the work that Mars seems to be doing, we will likely see a drinkable high-flavanol cocoa powder at some point, which would offer chocoholics a healthy, low fat alternative to high fat chocolate bars. In the meantime, we should probably allow ourselves an occasional ounce of dark chocolate, and savor it. Our hearts might thank us. |
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Subject: RE: BS: Chocolate... From: open mike Date: 25 Jul 06 - 12:45 AM one of my favorite candy bars used to be gypsy boots http://www.npr.org/templates/story/story.php?storyId=3844721 the guy who made them is no longer with us. he shuffled off this mortal coil ... in his gypsy boots |
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Subject: RE: BS: Chocolate... From: Pauline L Date: 24 Jul 06 - 11:55 PM The latest, if not the most reliable, update on chocolate candies which are good for your health comes from the All Candy Expo, as reported in Sacbee.com. Here is a list of some of these goodies. My favorite on this list is Women's Wonder Bar, which eases symptoms of both PMS and menopause. Women ar never too old to benefit from this stuff. This update is brought to you as a public service from Pauline the Chocoholic. CHOCOLATE CANDY SUPPLEMENTS • Adora Milk Chocolate Calcium Supplements: Each chocolate disk has 500 mg of calcium, plus vitamins D2 for absorption and K1 for "utilization." Also available in dark chocolate. Sixty pieces, $14.98 online from www.adoracalcium.com. Some Whole Foods and Target stores also carry the chocolates. • Women's Wonder Bar: Dark chocolate for easing symptoms of PMS and menopause. Contains soy, cranberry seed oil, flax, chaste tree berry and rose oil. E.B. Botanicals. $3.69 online at www.eccobella.com. • Botticelli Choco-Omeg Bar: Chocolate infused with 400 milligrams of omega-3, an antioxidant fish oil. Sold in Canada, targeted for the U.S. market next month for $1.99. • Strong Chick: Portion control and calcium are the health benefits for this calcium-fortified milk chocolate candy. A 1-ounce piece provides 470 mg of calcium. Three 1-ounce pieces per box. Six boxes cost $16.49 from www.seattlechocolatesonline.com. • Beautiful Bones Bar: Osteoporosis-fighting chocolate bar with calcium, vitamin D, vitamin K "blend with K2," and a hint of orange. E.B. Botanicals, LLC. $3.69 online at www.eccobella.com. • CocoaVia Chocolate Snack Bars: Marketed as "heart-healthy" snacks with cocoa flavanols to promote healthy circulation, plus natural plant extracts, vitamins and calcium. Bars sold five to a box for $4.99. Buy online at www.cocoavia.com. • Instant Bliss Beauty Bar: Said by the maker to assist in making skin soft and smooth. Blueberry, vanilla, cranberry seed oil and raw sugar cane are a few of the ingredients. E.B. Botanicals. $3.69 online at www.eccobella.com. |
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Subject: RE: BS: Chocolate... From: The Fooles Troupe Date: 08 Jun 06 - 07:27 PM "Give me my good old 70% dark chocolate every time. " Lindt 85%.... mmmmmmmmmmmmm..... |
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Subject: RE: BS: Chocolate... From: Pauline L Date: 08 Jun 06 - 02:57 AM EBarnacle, you're right. Have you noticed that Power Bars, energy bars, sports bars, etc. cost more than regular candy bars? That's because they are "not candy." I used to work for the FDA, and I've dealt with a lot of "functional foods," as they're called. One of my favorite true stories is about the time that Lipton wanted to promote their chicken noodle soup as a treatment for Alzheimer's. Chicken noodle soup contains noodles, which contain eggs, which contain lecithin, which contains choline. We told Lipton that they did not have scientific evidence sufficient to support their claims, so they should stop making these claims. A few months later, I was reading the NYT, and I found a full page ad for Lipton's chicken noodle soup with the claim that it was a good treatment for Alzheimer's. |
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Subject: RE: BS: Chocolate... From: EBarnacle Date: 08 Jun 06 - 12:07 AM There was an article in the New York Times Sunday magazine suggesting that this enhancement is an industry wide trend. Of course, they will find ways to do this to cheap milk chocolate, jack up the prices and tell you that it's good. Give me my good old 70% dark chocolate every time. |
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Subject: RE: BS: Chocolate... From: Pauline L Date: 07 Jun 06 - 08:22 PM A good thing is now even better, thanks to clever people in the food industry, who are selling chocolate bars fortified with nutrients. We can now buy cardio chocolate bars fortified with omega 3 fatty acids, calcium chocolate bars fortified with calcium, and -- my personal favorite -- memory bars fortified with omega 3 fatty acids and choline. The memory bar will be especially loved by us aging baby boomers -- if we remember to buy it. Here's the article from the Chicago Sun-Times, June 7, 2006 (http://www.suntimes.com/output/news/cst-nws-candy07.html). Show Offers Healthy Items for Your Sweet Tooth The candy aisle is starting to look a lot like the health food aisle. From Vitamin C chewing gum to chocolate bars with calcium and omega-3 fatty acids, candymakers are pumping nutrients into sweets to show consumers that they can have their candy and be healthy, too. At the candy industry's annual trade show, which opened Tuesday at McCormick Place, so-called functional sweets were among the hundreds of new products on display that experts say reflect consumers' growing desire to indulge but somehow still do their body good. While still a small slice of the $27 billion candy industry, fortified candy "is definitely the one to watch right now," said Susan Fussell, spokeswoman for the National Confectioners Association, which sponsors the All Candy Expo. Since 2003, 102 new chocolate and candy products claiming to be vitamin- and mineral-fortified or have added calcium have come on the market, according to the research firm Mintel Group. Coming this August: chocolate bars fortified with omega-3 fatty acids -- compounds found in fish, walnuts and some oils that may reduce the risk of heart disease and even improve mental health. Botticelli's Choco-Omeg line, which is in stores in Canada, consists of three "formulas," said Sam MacDonald, the company's vice president of sales and marketing -- a "cardio" bar with 400 milligrams of omega-3s; a "calcium" bar with calcium and omega-3s; and a "memory" bar with choline and omega-3s. The chocolate will retail for $1.99 per bar. MacDonald said while omega-3s are in demand as a stand-alone dietary supplement, "when you take one, it tastes really bad." He said people could just as well eat a piece of fish to get omega-3s, "but they don't. And this tastes good." |
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Subject: RE: BS: Chocolate... From: JennyO Date: 02 Jun 06 - 11:43 PM The best chocolate I've had lately came in the form of a hot drink - the Italian Chocolate at the National Folk Festival. El Greko and Vanessa can attest to it's extreme yumminess. Mmmmmmm!! |
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Subject: RE: BS: Chocolate... From: bobad Date: 02 Jun 06 - 09:34 PM If you're ever in the vicinity of Montreal check out Marlain Chocolatier . |
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Subject: RE: BS: Chocolate... From: robomatic Date: 02 Jun 06 - 07:12 PM It's time to ressurect the Marlboro Man, get some hunky guy with spurs on up on a horse surveying Monument Valley and then he reaches down to his belt and unholsters - "The Belgian" unwraps it with his teeth, peels it with his Bowie and says: "I'm in Flavonoid Country!" |
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Subject: RE: BS: Chocolate... From: Liz the Squeak Date: 02 Jun 06 - 12:49 PM I've been eating Italian chocolate for the last couple of days... their chocolate ice-cream is incredible!!! They seem to prefer their dark chocolate on the sweet side, rather than the bitter dark chocolate the Belgians produce. I like Italy a lot.... LTS |
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Subject: RE: BS: Chocolate... From: freda underhill Date: 02 Jun 06 - 09:12 AM Ft - I ate something like this (the recipe above) in my last night in Vienna (two nights ago). it was so delicious I determined to try for myself! freda |
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Subject: RE: BS: Chocolate... From: The Fooles Troupe Date: 02 Jun 06 - 08:11 AM Interestingly, I detest the practice of sprinkling powdered cocoa on top of cappuccino, I prefer nutmeg/cinnamon. |
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Subject: RE: BS: Chocolate... From: GUEST, Topsie Date: 02 Jun 06 - 03:13 AM Says something about the taste of their coffee if they encourage you to put chocolate in it - to 'take the taste away'? |
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Subject: RE: BS: Chocolate... From: GUEST,Q as guest Date: 01 Jun 06 - 10:01 PM Starbucks, Timothys, Second Cup, Bean Scene etc. all will grate chocolate into your preferred coffee drink, and they usually have chocolate brownies to go along with the drink. Lovely! |
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Subject: RE: BS: Chocolate... From: The Fooles Troupe Date: 01 Jun 06 - 07:55 PM Freda!!! Adding ANYTHING to good high quality real Dark Chocolate is an abomination under the sun! That would probably be ok with compounded dark chocolate though... |
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Subject: RE: BS: Chocolate... From: freda underhill Date: 01 Jun 06 - 11:43 AM take some slivered almonds, mix with some chopped nuts, and melt some dark chocolate. [add shredded coconut if desired]. Mix the chopped nuts [& shredded coconut] through the chocolate, and put two dozen spoonfuls in blobs on greaseproof paper to set. then eat. freda |
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Subject: RE: BS: Chocolate... From: Alice Date: 01 Jun 06 - 11:29 AM European Chocolate http://www.chatelainechocolate.com/ owned by a Parisian I know who moved to Montana. |
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Subject: RE: BS: Chocolate... From: Kaleea Date: 31 May 06 - 02:13 PM My first taste of real, serious European chocolate when I was 16. I dated a boy from Finland (named, what else-Olaf!) who got some dark, dark chocolate from his family at Christmastime. omygoshgollygeewhizo! yummy |
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Subject: RE: BS: Chocolate... From: The Fooles Troupe Date: 31 May 06 - 07:47 AM Lindt! Yum! New thick bars with creamy fillings in Aus! Caramel, Bruele, Dark and orange... Yum! Yum! Yum! |
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Subject: RE: BS: Chocolate... From: Pauline L Date: 31 May 06 - 03:20 AM Chocolate makes you smart, too. Chocolate may boost brain power May 24, 2006 12:02:46 PM PST (http://health.yahoo.com/news/162487) Chocolate lovers rejoice. A new study hints that eating milk chocolate may boost brain function. "Chocolate contains many substances that act as stimulants, such as theobromine, phenethylamine, and caffeine," Dr. Bryan Raudenbush from Wheeling Jesuit University in West Virginia noted in comments to Reuters Health. "These substances by themselves have previously been found to increase alertness and attention and what we have found is that by consuming chocolate you can get the stimulating effects, which then lead to increased mental performance." To study the effects of various chocolate types on brain power, Raudenbush and colleagues had a group of volunteers consume, on four separate occasions, 85 grams of milk chocolate; 85 grams of dark chocolate; 85 grams of carob; and nothing (the control condition). After a 15-minute digestive period, participants completed a variety of computer-based neuropsychological tests designed to assess cognitive performance including memory, attention span, reaction time, and problem solving. "Composite scores for verbal and visual memory were significantly higher for milk chocolate than the other conditions," Raudenbush told Reuters Health. And consumption of milk and dark chocolate was associated with improved impulse control and reaction time. Previous research has shown that some nutrients in food aid in glucose release and increased blood flow, which may augment cognitive performance. The current findings, said Raudenbush, "provide support for nutrient release via chocolate consumption to enhance cognitive performance." ----------------------------- Yet another good reason to indulge in chocolate |
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Subject: RE: BS: Chocolate... From: Cats Date: 30 Dec 05 - 05:57 AM I had to see my Doctor this week as my Cholesterol is sky high (It's familial so low fat diet won't work) and she said I can eat dark chocolate. She even said that 2 squares a day is good for you. Anyone know where I can get 6 foot square, squares of dark chocolate? |
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Subject: RE: BS: Chocolate... From: gnu Date: 29 Dec 05 - 06:44 AM Don't forget your grain, of which, barley is one. Uisce beatha? |
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Subject: RE: BS: Chocolate... From: GUEST, Topsie Date: 29 Dec 05 - 06:21 AM If chocolate [beans] counts as a portion of fruit & veg. then wine and cider should count as well. |
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Subject: RE: BS: Chocolate... From: Bert Date: 28 Dec 05 - 09:17 PM The white pith inside of orange peel is also rich in flavonoids. But I'll stick with the dark chocolate and Guinness. |
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Subject: RE: BS: Chocolate... From: Liz the Squeak Date: 28 Dec 05 - 04:42 PM If chocolate is made from beans, why doesn't it count towards my 5 portions of fruit/veg per day? LTS |
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Subject: RE: BS: Chocolate... From: Pauline L Date: 28 Dec 05 - 04:35 AM A preliminary study has been done on healthy subjects eating dark chocolate. I believe that this should be further tested in more nonsmokers. |
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Subject: RE: BS: Chocolate... From: Pauline L Date: 28 Dec 05 - 04:25 AM Here is yet another report on the beneficial effects of dark chocolate on platelet activity and flexibility of blood vessels in smokers. Dark chocolate helps; white chocolate does not. I wonder whether dark chocolate also has beneficial effects on blood vessels of nonsmokers. I'd like to volunteer to be a subject for such an experiment. Note that the researchers are Swiss. Here is the full text of the NYT article. Dark chocolate, but not white chocolate, may improve the ability of smokers' blood vessels to expand and contract in response to the body's needs, Swiss researchers have found. The scientists divided 25 smokers into two groups. One group ate about two ounces of dark chocolate containing 74 percent cocoa, and the other consumed two ounces of white chocolate, which contains no cocoa. The investigators calculated platelet activity and the flexibility of the blood vessels, two measures of healthy function, in an artery in the upper arm of each subject. In those who ate dark chocolate, both measures were considerably improved, and the effect lasted about eight hours. White chocolate had no effect on the blood vessels. Total antioxidant status also significantly increased two hours after eating dark chocolate, but not after eating white chocolate. The report appears in the Dec. 19 issue of Heart. The scientists believe the effect is caused by a large class of substances in chocolate called polyphenols, a group that includes flavonols, which are potent antioxidants. Dark chocolate, the authors write, has a higher polyphenol concentration than other antioxidant-rich foods like wine, tea or berries. Dr. Roberto Corti, a cardiologist at University Hospital in Zurich and the lead author of the study, stressed that eating chocolate will not counter the ill effects of smoking. "We 'used' smokers as a model for decreased vascular function," he wrote in an e-mail message. "We believe that the beneficial effect can probably be seen in all patients who have a high oxidative stress. This highlights the potential of substances such as flavonols in cardiovascular health." |
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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 |
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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: 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: 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: 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: 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: 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: 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: 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 - 04:58 PM Phenylethylamine. Dang. I knew I spelled that incorrectly. |
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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: Peace Date: 10 Feb 05 - 04:04 PM http://www.pastrywiz.com/archive/whatis.htm |
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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: 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: Bill D Date: 10 Feb 05 - 02:18 PM a preview of Heaven |
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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: 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: 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: beardedbruce Date: 09 Feb 05 - 07:58 PM refresh -ing, isn't it? |
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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: 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: 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.... |
