Recent studies have shown anti-inflammation benefits from chocolate so I've added it to my diet.
"The flavonoids in chocolate that laboratory studies demonstrate to have powerful antioxidant effects are called flavanols and procyanidins. These two compounds come from the flavonoid “family” that includes resveratrol, found in grape juice, and EGCG, found in green tea. When people consume these substances in chocolate and cocoa, the antioxidant status of their blood increases.
This rise in antioxidant levels helps protect us from damage to the heart and blood vessels, while it also guards our DNA from damage that can lead to cancer.
In addition, the flavanols and procyanidins in chocolate improve the function and flow of blood vessels and help control inflammation."
http://www.msnbc.msn.com/id/7339594/
The important thing is to eat chocolate that is high in cacao content, low in sugar, and has no added fat besides cacao butter. The best I've found so far is Lindt 85% cacao bars. They only have 5 grams of sugar per four squares (a can of coke has about 40 grams of sugar, for comparison). I eat two squares per day with some unsalted almonds as a late morning snack. It takes a while to get used to the chocolate if you're addicted to the high sugar kind...it has a bit of a bitter after taste...but it's really quite good, you can actually taste the chocolate instead of the flavor being overwhelmed by the sugar.
Alan
I knew there was a reason I should be eating chocolate everyday!
LOL, so is the chocolate you found a dark chocolate? I'll have to check around here and see if I can find the "Lindt" brand. Sounds like a great snack! Thanks for the info!
I insist on eating chocolate. If I am going to be chronically ill and cannot drink, smoke, or have caffeine, I will eat chocolate. Thanks for the encouragementAnother thing I forgot to mention. I read somewhere that the way chocolate is processed to make "Dutch" chocolate, often found in powdered cocoa drinks removes most of the healthy flavonids and anti-oxidants, so avoid it.
Alan
Here you go, purely for medicinal purposes:
DEATH BY CHOCOLATE RECIPE
1 box of fudge brownie mix
1/2 cup Kahlua
3 pkgs. of Instant Chocolate Mousse
8 Heath or Skor candy bars broken into small pieces
1 large container of frozen whipped topping
Bake brownies according to directions on package. While brownies are baking make the mousse mix and refrigerate. Thaw whipped topping. Break up candy bars in small bits using a food processor, or place in a sealed ziploc bag and hit them with a hammer to break them up.
After brownies are finished baking, allow to cool. After they have cooled, poke holes in them about every inch or so. Pour Kahlua across the top, allowing it to fill the holes. Set aside for a few minutes until Kahlua has been soaked into the brownies.
Take one half of the brownies and crumble into a layer on the bottom of a large deep glass dish. Cover that layer with a layer of half of the chocolate mousse. Next add a layer of half of the candy bars, followed by a layer of half of the whipped topping. Repeat layers in the same order with remaining ingredients, finishing off with whipped topping. Garnish with any remaining crumbs and bits of the chocolate. Refrigerate until serving.
I found the Lindt 85% at good old Wal-Mart last night. Can't wait to try it today.
Let us know what you think. If it's too bitter try the Lindt 72% bar...it has about twice the sugar content, which still isn't that much, so it doesn't have as much of a bitter aftertaste.
Alan
Alan, I went to Trader Joes and got their chocolate. 72% cocoa with 12 g sugar. It's delish. Thanks.I just got back from Trader Joes....free range beef hamburgers this weekend! Just wanted everyone to know I'm not a total health nut.
Alan
OK Hillhoney, you had my mouth watering. I went shopping today and bought all the goodies for the "death by chocolate". If you guys don't hear from me this weekend it will be Hillhoney's fault that I am in a chocolate induced coma So Mary, have you tried it yet? What do you think?Hillhoney,