Chocolate Is Good For Us Yes Third In A Series

Writen by Lisa J. Lehr

This is my third in a series of articles on the happy health benefits of some of our favorite indulgences. Please read my related articles on coffee and tea, wine and beer.

When the Spanish explorer Hernan Cortes came home from Mexico in the early 1500s, he brought with him the sacred drink of the Aztecs. Made from the roasted seeds of Theobroma cacao, the drink was flavored with a blend of exotic ingredients, and although Cortes had come to like this concoction, the Spanish eventually added sugar, vanilla, and cinnamon for a sweeter drink more pleasing to European taste. The secret recipe was eventually leaked to Europe, and first appeared in London in the mid-1600s. By 1765 the American colonists were enjoying cocoa made from West Indian beans. Cocoa powder was developed by a Dutch chocolate maker, and his patented process for pressing cocoa butter from the roasted beans made possible the production of both instant cocoa and edible chocolate.

Theobroma means, appropriately, "food of the gods." Chocolate has low levels of caffeine; its main stimulant is theobromine, with a much milder effect. The darker the chocolate, the higher is the content of theobromine.

Cacao beans are extremely rich in flavonoids, the same antioxidant compounds found in wine and beer, coffee and tea. Chocolate contains calories and fat but contributes little to the total saturated fat in the average American diet. Eating dark chocolate in favor of milk chocolate helps in avoiding much of the fat.

Chocolate causes the brain to release endorphins, the natural opiates that are our pleasure chemicals; and phenylethylamine, a compound in chocolate, is thought to stimulate the same physical reaction as falling in love. The smell alone slows brain waves, inducing a sense of calm and enhancing verbal learning.

Chocolate contains a significant amount of magnesium and iron. One and a half ounces of chocolate have about the same amount of antioxidant phenolic compounds as a glass of red wine.

The fat in cocoa is stearic acid, a saturated fat comprising about 30% of the fat in a bar of chocolate. Some of the stearic acid in chocolate converts in the body to oleic acid, a monounsaturated fat similar to that found in olive oil, which is well known for its health benefits.

On the down side, in people prone to migraines, amine compounds in chocolate can trigger attacks, as sufferers have low levels of phenolsuphotransferase, an enzyme that processes them. Yet because cocoa reduces the blood platelet adhesion that can lead to headaches, it may conversely be beneficial.

The quality of the chocolate makes all the difference. The key to enjoying the health benefits of chocolate is to eat high quality dark chocolate with a 60 to 70% cocoa solid content. Normal dark chocolate has around 30%; ordinary chocolate has as little as 10 to 20% cocoa content, with a lot of sugar and hydrogenated vegetable fats. High-quality chocolate can be suitable for diabetics, as it does not create a blood sugar rush as high-sugar chocolate does.

There also may be a case for organic varieties, as the pesticide lindane, linked to breast cancer, has been found in chocolate. The chemical is in the process of being banned but is still used in developing countries. If the coffee plant is not organic, it is probably heavily sprayed, because chocolate is such a valuable crop.

And while you're at it, go ahead and get chocolate with nuts. They're a tremendous source of vitamin E, heart-healthy fats, and virtually no saturated fats.

So, go ahead and indulge.

About The Author
Lisa J. Lehr is a freelance writer with a specialty in business and marketing communications. She holds a biology degree and has worked in a variety of fields, including the pharmaceutical industry and teaching, and has a particular interest in health matters. She is also a graduate of American Writers and Artists Institute (AWAI), America's leading course on copywriting. Contact Lisa J. Lehr Copywriting www.ljlcopywriting.com, for help with your business writing needs. This article ©Lisa J. Lehr 2005.

Chocolate Rich In Antioxidants Taste And History

Writen by Lisa J. Lehr

Chocolate used to be considered an indulgence, and foods made of chocolate often go by names containing words such as "decadent," "sinful," and "Devil's." We now know that not only is chocolate "okay...occasionally," it is good for us...in moderation, of course. Chocolate has truly become the latest hero in the fight against obesity, heart disease, and general poor health.

When the Spanish explorer Hernan Cortes returned from Mexico in the early 1500s, he brought with him the sacred drink of the Aztecs. Made from the roasted seeds of Theobroma cacao, the drink was flavored with a blend of exotic ingredients, and although Cortes had come to like this concoction, the Spanish eventually added sugar, vanilla, and cinnamon for a sweeter drink more pleasing to the European palate.

The secret recipe was eventually leaked to Europe, and first appeared in London in the mid-1600s. By 1765, the American colonists were enjoying cocoa made from West Indian beans. Cocoa powder was developed by a Dutch chocolate maker, and his patented process for pressing cocoa butter from the roasted beans made possible the production of both instant cocoa and solid chocolate.

Theobroma means, appropriately, "food of the gods." Contrary to popular belief, chocolate has little caffeine; its main stimulant is the much milder theobromine. The darker the chocolate, the higher the content of theobromine.

Cacao beans are extremely rich in the antioxidant compounds flavonoids, phenols, catechins, and procyanidins; dark chocolate, in fact, has four times the antioxidant content as tea, and one and a half ounces of it have about the same amount as a glass of red wine. (Dark chocolate has twice the antioxidants of light, and white chocolate has none.) Chocolate also contains significant amounts of iron, magnesium, and phosphorus.

Chocolate causes the brain to release endorphins, the natural opiates that are our pleasure chemicals; and phenylethylamine, another compound in chocolate, is thought to stimulate the same physical reaction as falling in love. The smell alone slows brain waves, inducing a sense of calm.

Possible good news for headache sufferers: because cocoa reduces the blood platelet adhesion that can lead to headaches, it may be a headache reliever. Research has also shown that parts of the cocoa bean fight mouth bacteria and stop dental decay.

The quality of the chocolate makes all the difference. The key is to eat high-quality dark chocolate with a 60 to 70% cocoa solid content. Normal dark chocolate has around 30%; ordinary chocolate has as little as 10 to 20% cocoa content, with a lot of sugar and hydrogenated vegetable fats. Dark chocolate is actually quite low in fat and sugar; the fat in cocoa is stearic acid, some of which converts in the body to oleic acid, a monounsaturated fat similar to that found in olive oil, well known for its health benefits. The Swiss eat the most chocolate of anyone--about twice as much as Americans--yet they have among the lowest obesity rates.

So forget the guilt; go ahead and enjoy your chocolate. And while you're at it, get chocolate with nuts. They're a tremendous source of vitamin E, heart-healthy fats, and virtually no saturated fats. Just remember to make it dark chocolate, and to indulge in moderation.

© Lisa J. Lehr 2006

Lisa J. Lehr is a freelance writer and Internet marketer specializing in direct response and marketing collateral. She holds a biology degree and has worked in a variety of fields, including the pharmaceutical industry and teaching, and has a particular interest in health, pets, and conservative issues.
Please visit her blog at http://antioxidantadvocate.blogspot.com
If you're looking for a copywriter, go to http://www.justrightcopy.com Just Right Copy--because words sell.

Chocolate The Newest Health Food

Writen by Dianne Ronnow

There are now even more reasons for chocolate lovers to rejoice! As more amazing research news comes in about chocolate, the substance is moving from a bad-for-you candy to an important health food. Those of us who had always continued to indulge in occasional chocolate treats can stop feeling guilty and now easily justify our cravings.

You may have already heard that chocolate contains beneficial flavonoids and antioxidents. Flavonoids are naturally-occurring compounds found in plant foods that are full of recognized health benefits. There are more than 4,000 flavonoid compounds, which are a subgroup of a large class called polyphenols. Phenols are believed to help reduce the risk of heart disease by helping prevent atherosclerosis. The flavanols in chocolate appear to help the body use nitric oxide, which is crucial for healthy blood flow and blood pressure, which means that chocolate might help reduce hypertension as well.

Red wine is know for its high phenol content, but an average bar of dark chocolate contains more phenols than 8 ounces of red wine. Scientists at Cornell University and Seoul National University examined the cancer-fighting antioxidant content of hot cocoa, red wine, and tea, and found that cocoa had nearly double the antioxidants of red wine and four to five times more than tea.

Holland's National Institute of Public Health and Environment found that dark chocolate contains 53.5 mg of catechins per 100 grams. (Catechins are the powerful antioxidants that fight against cancer and help prevent heart disease). By contrast, a cup of black tea contains only about 14 mg of catechins and green tea has about 30 mg of catechins.

A study at University of California Davis found that participants who ate chocolate showed a reduction in platelet activity. This means that chocolate has an anti-clotting, blood-thinning effect that can be compared to aspirin.

A Harvard University study of 8,000, with an average age of 65, revealed that those who consumed chocolate lived almost a year longer than those who did not. Those who ate one to three candy bars per month had a 36 percent lower risk of death (compared to the people who ate no candy), while those who ate three or more candy bars per week had a 16 percent lower risk.

A study of older men in The Netherlands, known for its chocolate, showed that those who ate the most chocolate, an equivalent of one-third of a chocolate bar every day, had lower blood pressure and a 50 percent lower risk of death. The researchers also noted the men eating the most cocoa products were not heavier or bigger eaters than the men who ate less cocoa.

And it's not just dark chocolate that is the only healthy type of chocolate. Most studies talk about the benefits of dark chocolate, but some of the most recent news about chocolate includes good news for milk chocolate lovers, who have been left out in the past.

The Wheeling Jesuit University in West Virginia did a study that shows that milk chocolate seems to boost brainpower. The groups in the test consumed, on different occasions, milk chocolate, dark chocolate, carob and nothing. Then they were tested for cognitive performance including memory, attention span, reaction time, and problem solving.

According to Dr. Bryan Raudenbush, "Composite scores for verbal and visual memory were significantly higher for milk chocolate than the other conditions." The study also found that consumption of milk and dark chocolate was associated with improved impulse control and reaction time. It seems that by consuming chocolate you get stimulating effects from substances found in chocolate, such as theobromine and phenylethylamine, which then lead to increased mental performance.

Chocolate really does make you feel good, too. It is known to stimulate the secretion of endorphins, producing a pleasurable sensation similar to the "runner's high" a jogger feels after running several miles. Chocolate also contains a neurotransmitter, serotonin that acts as an anti-depressant. Studies in England show that even the aroma of chocolate gives a bout of euphoria and will help lift the spirits.

And now people are looking at chocolate for skin care. According to Marlies Spinale, director of Tru Spa, "Like many other antioxidants, cocoa polyphenols are thought to offer the skin protection from free-radical damage caused by sun, pollution, stress, alcohol consumption and other factors. I believe that we will hear more about the benefits of chocolate in skin care."

Some people have been avoiding chocolate because one of the main ingredients of chocolate is cocoa butter. It was thought that it was an unhealthy fat, but actually cocoa butter is not unhealthy. It is made up of the beneficial fatty acids-- oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic and palmitic acids. Stearic and palmitic acids are healthy forms of saturated fat. Plus chocolate contains vitamins A, B1, C, D, and E, as well as potassium, sodium, and iron.

So go ahead and indulge in a little chocolate, in moderation of course. I would recommend that you try to find organic chocolate, and stick with darker chocolate because it has more chocolate flavonoids and less sugar. (Sugar weakens the immune system; so don't consume sugar if you are ill.) And a little bit of milk chocolate is alright when you need an occasional milk chocolate brainpower boost, such as before a test. All you students take note!

Chocolate as a health food-- can life get any better?

By Dianne Ronnow, 2006 Mohave Publishing.

If you need a little extra help losing weight, I have good news for you. I found an excellent safe diet aid that really helped me lose weight, burn fat, and get my metabolism going!

Go to http://NexagenUSA.com/diet_patch now for more information on this remarkable product. And go to http://Coconut-Oil-Diet.com today for more healthy weight loss diet secrets.

Can Chocolate Affect Your Sex Life

Writen by Shalin Popat

From the time the first coca beans were harvested by the Mayans, there has been the belief that chocolate has a euphoric impact on the body's senses. The conquistadores saw the Emperor Montezuma of the Aztecs consuming a large quantity of cocoa in the form of a beverage called chocolatl before entering his harem. The invading Spaniards spread the Emperor's belief that cocoa was an aphrodisiac and brought it to Europe. This belief was also shared by one of history's most famous lovers, Giacomo Casanova.

Since then, the use of chocolate as part of the mating ritual has been firmly established. . More recently it has been shown that not only does chocolate increase the sexual appetite but also produces a sense of elation similar to an orgasm.

It has only been in recent times that scientists have unravelled chocolate's psychotropic properties and the effects it has on us. Chocolate has been found to contain modest amounts of the stimulants caffeine and theo-bromine, (much less than in coffee or tea) Chocolate is also known to generate increased levels of serotonin, a chemical naturally produced by the brain, which is known to reduce anxiety. Serotonin is most commonly associated with the effects of marijuana or getting 'stoned' (you would have to eat 25lbs of dark chocolate at once to achieve the same effect).

Neither of these properties by themselves provides the connection between eating chocolates and heightened sexual pleasure. It is in fact the rush of endorphins produced by eating chocolates, particularly dark chocolates, which is most similar to the bliss associated with a healthy sexual relationship. Chocolate also contains phenyl-ethylamine which is known to stimulate the release of dopamine into the pleasure centers commonly associated with an orgasm.

In addition to this scientific evidence, a great deal of behavioral research has been done to study the sexual behavior of women who eat a lot of chocolate and those who don't. The conclusion of this is that women who consume large quantities of chocolate have more satisfying sex lives. However the reverse correlation could also be assumed where women with satisfying sex lives tend to eat more chocolate.

Despite the fact that the relationship between sex and chocolate can't be proven with 100% certainty, the scientific evidence combined with behavioral studies provides a compelling argument for cocoa's impact on our sexual drive - it is convincing enough for chocolate to have become a part of my daily diet!

I recommend that you buy chocolate with a high cocoa content which taste better and do not contain extra sugars and oils like candy bars found in most shops. My personal favorite, Neuhaus chocolates, is an example of where you can get dark chocolate with a high cocoa content and a resulting surfeit of pleasure. To paraphrase the Song of Solomon, 'Stay me with flagons and comfort me with chocolates, for I am sick with love'.

I can be contacted by submitting a query at http://www.neuhaus-chocolates.com

The 10 Secrets To A Perfectly Flowing Chocolate Fountain

Writen by Gary Porter

If you've ever set up a chocolate fountain and the chocolate has slowly dredged down, drooped and parted then you need to learn the step by step SECRETS to a perfectly flowing Chocolate Fountain.

Firstly, the machine its-self should be assembled correctly.

1) Correctly Assemble the fountain (A no brainier? guess again. I've seen many fountains with tiers upside down creating pools of chocolate).

2) You need a level surface! I've done chocolate fountains on practically 15% gradients and its a nightmare. Make sure the venue supplies you with a sturdy, flat table on a flat surface.

3) The new mini chocolate fountains have adjustable feet. Its mightily important these are just perfect.

4) Turn Chocolate Fountain heat to 90 on the dial!

Now, its time to melt the Chocolate, and this is key:

5) Use 35% Coca Content Curvature Chocolate chips.

6) Place 1KG of said chips in a container, and cover with 100ml of Sunflower (its better then vegetable) oil.

7) Place in microwave at 500W for 6 minutes. Stir every 2 minutes until purely melted.

8) Any blackening of the Chocolate hints that its burnt, discard this, its useless.

9) Don't re-use your Chocolate!

Time to pour the chocolate into the fountain. Make sure you've put enough in (read your fountains instruction manual) and then turn on.

10) As the chocolate fountain reaches the top tier. Turn the Chocolate Fountain off! Leave for one minute. This will get rid of any air bubbles on the auger.

Turn the Chocolate Fountain back on and BAM! A Perfect flowing Chocolate Fountain. If the chocolate ever seems to be parting or be leaning to one side then simply wedge some cardboard under the fountain to get it level.

And that's the 10 secrets to Chocolate Heaven.

Gary Porter is a Chocolate Fountain Fanatic! After launching Chocolate Fountain Newcastle the North's first Chocolate Fountain hire company, he learnt through trial and lots of error, the way of the perfect Chocolate Flow.

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Gourmet Chocolate Its All In The Filling

Writen by Joseph Cobb

The flavors that can be added to chocolate to enhance it are numerous. Some are added into the chocolate itself to create a new taste, or the flavors are added to the filling so that its released when the chocolate layer is broken. Some of the most recognized chocolate treats that are based around different fillings are chocolate truffles. These treats offer a plythora of fillings and flavors. From creams, to nougets, to nuts, the choices are many. Other chocolates that might contain fillings are chocolate bars. These are not without their options too. Some bars contain a liquid type filling, which is released upon biting into it. Other fillings might be solids such as creams or pastes; caramel is a popular one. Apart from a filling that might occupy a cavity in the chocolate, are ingridients that might be scattered throughout solid chocolate. One of the most well known additions is crispie pieces, or crispy rice. The 'Nestle Crunch bar' is a good example of this. Other things might be toffee bits, or nuts of various sorts, peanuts usually being a favorite.

Some common flavors are:

1. Mint flavoring. This is always a common and well liked flavor.
2. Orange flavoring. A common flavor that adds to the overall richness of the chocolate
3. Raspberry flavoring. A nice sweetness.
4. Coconut. Not only is the flavoring added, but sometiems coconut pieces are thrown in too to create the coconut texture.
5. Espresso beans. A nice coffee flavor, and maybe an edible bean or two.
6. Caramel. This is a common addition that's found quite often in various chocolate products usually as a filling.

Some flavors compliment different types of chocolate better then others. For instance the smoothness of milk chocolate suits a caramel filling better then perhaps white chocolate. Ive just barely touched the surface here as far as the variety and vastness of fillings and flavors that can be added to chocolate. Some companies offer variety packs that are preselected, and others that you can create of your own tastes. Imagine what you would like to try with chocolate and see if you can find it.

Joe Cobb
Website: Forever-Chocolates.com
December 14, 2005

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The Wedding Cake Revolution

Writen by Patrick Clemmond

As far as wedding cakes go, things have definitely changed over the years. Traditional fruit cakes, decorated with marzipan icing and flowers or cake toppers are no longer trendy. Although some brides prefer to stick to traditions, generally speaking most brides look for something different, creative and even exotic.

What's In what's Out
Popular wedding cake choices are chocolate, vanilla, strawberry or carrot. In some cases, when a two or more tiered cake is required, each tier is a different cake, for example, the top tier is chocolate, the middle strawberry, and the base carrot. As most wedding cakes are also served as dessert, this choice is especially good.

The big no no
Marzipan icing is definitely a no no, or a thing of the past bring on the chocolate! Some popular decorating options are chocolate shards, chocolate collars, chocolate curls or cigarettes. These variations are side choices for the cake, and all look spectacular, and taste well, who doesn't like the taste of chocolate??

Chocolate
Another chocolate option is a truffle tower, or truffles placed on the sides of the cake, what a wonderful way to spoil your guests. When it comes to cake toppings: roses, truffles, strawberries (or any other berries) and grapes are high in demand. Stunning colours such as gold, red and orange are all the rage.

Fruit Cake still has a foothold
All is not lost for fruit cake lovers mature brides or brides re-marrying, still opt for the good old fruit cake for their wedding cake. Decorative toppings include fresh or iced flowers, mostly roses or lilies. For a more modern approach, miniature cakes or sweetie pies stacked on tiers is a lovely idea, which can either be handed out to guests as dessert or as bonbonniere.

At the end of the day It's all about what you want
Whether you're a traditional bride who prefers fruit cake, or a chocoholic who can't resist the splashy chocolate cakes, select a cake that reflects who you are, as well as one that incorporates the colours and theme of your wedding.

Chocolate Fountains??
The latest chocolate craze to land the shores of wedding land is the chocolate fountain, with piles of marshmallows and strawberries pierced with skewer sticks ready to be baptized under a fountain of hot liquefied chocolate. The kids go crazy when they see it. Bride's need to take heed though, otherwise the chocolate fountain will upstage her for attention.

*Copyright*
This Article may be freely distributed however all links and references to the author must be kept intact. The author maintains copyright on this articles and by giving free distribution rights does not revoke or nullify such copyright privileges.

I entered the wedding industry professionaly in 1995 operating as a photographer/videographer/dj/planner. Throughout this time I have recorded and been involved with countless weddings. I also head up a wedding designer company "YesIdo Events"

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Have You Ever Wondered Exactly How Chocolate Is Made

Writen by Gregg Hall

Every time you dip your hand into a box of Russell Stover's or delight in any piece of fine chocolate, you probably didn't know that this superb candy making process begins with a rather small item. It is just a simple bean that is responsible for bringing the dark chocolate truffles to your Valentine's Day candy box, as well as the milk chocolate bars you stash in your desk at work. There is a wonderful process that takes place to turn a small bean into some of the most delicious concoctions in the world.

First, let's take the cacao bean or seed, which originates from a fruit bearing tree that travels a mighty journey before it can be called a piece of chocolate. To create the fine chocolates we love so dearly, there is a specific chain of events that must properly link together. The result is the transformation of the cacao bean into something quite remarkable.

The harvest of a cacao is completed by hand. Growers also cut the fruit by hand, often using machetes to open up the product. This is considered the first step in developing the elements of the fruit into the cacao seeds used for fine chocolates. After the fruits have all been collected and opened up, the beans are then extracted. At this time, the pulp of the cacao is also removed.

After this is completed, workers move onto the fermentation process. This is a rather long process, which takes about 5 to 6 days to complete. Over time, the natural sugars from the fruit begin to create alcohol. It is the pulp of the cacao that is transformed into the liquid. Eventually, it is all drained away. It is also during this time that the deep brown color of chocolate begins to emerge. It is the fermentation process that is responsible for this change.

After the fermentation process has passed, it is now time to dry the beans and continue the process to create delicious chocolate. Since cacaos tend to grow in a heated climate, the drying process is achieved by placing the product in the sun. If you thought the fermentation process was long, get a load of the drying process, which takes two weeks to complete. A less desirable result is achieved through the use of hot air in the drying process. This often occurs in places that handle a high volume of product. In the end, you will have created a decreased quality in chocolate by using hot air methods.

When the drying process is complete, the chocolate will be further processed through roasting, which is quite similar to the creation of coffee. Fine chocolates are created when the roasting process reaching temperatures of about 210 degrees. It could take as much as a couple of minutes, while other selections more than an hour. This process is responsible for creating the rich scent and chocolate flavor. This is considered an important part of the chocolate making process. If the temperature is too low, you will produce a chocolate bean that has a fruity taste to it.

For bitter beans, a longer roast is used. The next step is to filter the chocolate, also referred to as winnowing. The cacaos are then shelled and made ready for the grinder. This is also another important part of the process. And so the process continues, eventually creating tasty. It is an act that takes patience and time to cultivate the fine treats that have become a staple in cultures around the world.

Gregg Hall is an author living in Navarre Florida. Find more about this as well as gourmet French chocolates at http://www.gourmetfrenchchocolates.com.

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