Katherine
Tallmadge, spokesperson for the American Dietetic Association, says, in
the February 9, 2005, WASHINGTON POST, that "cacao, or cocoa beans,
contain 'flavanols,' naturally occurring plant compounds also found in
tea, red wine, and apples. Their properties have been studied as heart
disease inhibitors."
Carl L. Keen, chair of the department of
nutrition at University of California, Davis, states in the same article
that "the flavanols in cocoa help maintain a healthy vascular system.
They reduce blood clotting -- an aspirin like effect -- reduce oxidative
damage and improve blood flow."
Unfortunately the flavanols in
chocolate are bitter and are mostly removed from processed chocolate.
The level decreases with each step, from the bean to the cocoa powder,
and ultimately to a finished product. But big manufacturers like Nestle
and Mars Inc.(producers of M&Ms) are working on chocolate items
that are -- what else? -- good for you. We can soon expect chocolate
bars and candies that advertise their high level of flavanols. In the
meantime, the only product that states its flavanol level is Mars' Dove
Dark Chocolate, which has 150 mg. in 1.3 oz., a high level. It also has
200 calories. We live in an imperfect world.
While we're waiting
for more high-flavanol products, Ms. Tallmadge recommends unsweetened
cocoa powder, but not the alkalized "Dutch processed" kind, which has
had its flavanols reduced. Next in desirability is semisweet or
bittersweet chocolate with a high cocoa percentage. Some chocolates
contain as much as 70 percent cocoa, but they can have as little as 35
percent. The percent of cocoa in milk chocolate can be even lower, and
she does not recommend it. She says, "I recommend cocoa or an ounce per
day of dark chocolate, which may be about 110 to 150 calories,
depending on the chocolate. Any more than that and you're probably
going to take in too many calories for weight control."
Do you
have any idea of what you just read? A highly qualified nutrition
professional is RECOMMENDING that you eat chocolate! Maybe not large
quantities of chocolate, but chocolate. If you have suffered much in
the area of chocolate, you may want to enlarge that statement and post
it on your bathroom mirror, where it can cheer you on rainy mornings.
Now
comes the chocolate frosting on the cake. Deanna K. reports: "The
Diabetic Educator told me about CARBOLITE, a 1.1 oz. low carb chocolate
bar made with Splenda, containing 0 sugar carbs, 15-18g carbohydrates,
depending on flavor. On Google type in 'Carbolite'for more
information."
Deanna continues, "The other chocolate bar that I
think is acceptable is Amber Lyn Chocolates (fine imported Belgian
chocolate), sugar free and carb conscious. A little higher in calories
than Carbolite, the 1.2 oz bar has 15-16g carbs. For nutrition
information visit http://www.amberlynchocolates.com." The dark chocolate bars have 157 calories.
Flavanols
are not listed, but these dark chocolates are a good bet for that
HEALTHFUL piece of chocolate it is your DUTY to eat regularly. And
soon, no doubt, manufacturers will begin to formulate their candies to
be high in flavanols -- and say so.
As a little girl on a Montana farm, Janette Blackwell ate simple
but lusciously delicious country cooking. Which food she brings to you
in her storytelling cookbook, STEAMIN’ DOWN THE TRACKS WITH VIOLA
HOCKENBERRY. Her website, [http://www.foodandfiction.com], brings you
country cooking and nostalgic stories, while, at
[http://www.delightfulfood.com], she takes you on a personal, guided
tour of the hidden culinary treasures of the Internet. E-mail her at Janette@foodandfiction.com.
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