New Studies on Cocoa: Reduces Wrinkles and Protects Against Alzheimer’s Disease

Chocolate Chunks

For most people, chocolate is a delicious treat to enjoy in moderation. Some new scientific work, though, may give you an excuse to treat yourself more often.

The first, a study published in the Journal of Nutrition, examined the effects of cocoa on the moderately sun damaged skin of women aged 43 to 86. The participants drank flavanol-enhanced cocoa drinks, containing 320 mg flavanols** daily, over 24 weeks. It’s been established in previous studies that flavanols in cocoa – and other foods – help maintain a healthy vascular system, relax blood vessels (lowering blood pressure), reduce blood clotting – an aspirin-like affect –reduce oxidative damage, and improve blood flow. This new study found that women who drank the flavanol – fortified cocoa drink (containing the equivalent of about 4 tablespoons of cocoa daily**) experienced reduced wrinkles and increased skin elasticity, thereby reducing the effects of sun damage and aging – probably due mostly to their antioxidant and anti-inflammatory properties.

Cocoa flavanols may impact brain aging, too, according to a recent Journal of Alzheimer’s Disease review. Previous research has shown that flavanols contribute to healthy brain aging and cognitive decline prevention by improving blood flow to the brain and reducing the oxidative and inflammatory damage which occurs with aging. But cocoa harvesting and production produces highly variable levels of flavanols in cocoa products. So scientists are looking for more consistent methods for developing cocoa flavanol formulas containing higher levels of flavanols. “The ultimate goal of this review is to provide recommendations for future developments of cocoa extracts as a therapeutic agent in AD [Alzheimer’s Disease].”

These results could mean big things down the line for brain and skin health! Meanwhile, keep in mind that flavanols are also found in tea, wine and many fruits and vegetables. Also, nutrition studies tend to use concentrated forms of nutrients so the effects are more measurable and significant. Conclusion: eat a plant-based diet!

Read more extensive information on cocoa and its health benefits…

Katherine’s Chocolate for Health Tips:

If you’re eating chocolate for health benefits, you’ll need to be very discriminating in your selections.

You’ll get more flavanols, and therefore health benefits, with less processing. The first choice is cocoa, which isn’t Dutch processed – as when cocoa is “Dutch processed with alkali” the flavanols are reduced. Look for chocolate which has the highest percentage of cocoa as possible and to save calories, look for chocolate with lower fat and sugar levels. In general, cocoa is your best first choice. Second choice is a semisweet or bittersweet chocolate with a high cocoa percentage. Some chocolates go as high as 85% cocoa, but legally can be as low as 35%. I recommend no more than an ounce a day, which may be about 110 – 150 calories, depending on the chocolate. Any more than that and you’re probably going to take in too many calories for weight control

**The numbers:

Type of Chocolate                                                      Mg Flavonols              Calories
1.3 oz Dark Chocolate Bars, Average*:                      82 mg                          187

1.3 oz Milk Chocolate Bars, Average*:                      42 mg                          198

1 TBSP Unsweetened Cocoa Powder, Average*:      75 mg                          12

*USDA’s Nutrient Data Laboratory

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A Chocolate A Day? Chocolate Demystified

Is it true that a chocolate a day will keep the doctor away? That’s what many chocolate companies would like you to believe in their Valentine’s Day advertisements. While it looks like cocoa has many health benefits, the chocolates you buy from your local stores may impart little of those benefits.

 A Rich History

The cacao bean, grown mainly in Latin America, Africa and Asia, is loaded with beneficial compounds. In fact, its early uses, dating back 3,000 years were mainly medicinal. They have ranged from curing fatigue, angina, constipation, dental problems (tartar removal), dysentery, gout, an “overheated” heart, skin eruptions, fevers, and seizures. One doctor in the 1500s found it made people “extraordinarily fat” if used frequently and so it was prescribed for the thin and weak, according to an article in The Journal of Nutrition. It has been highly prized for centuries, which is reflected in its scientific name, Theobroma cacao, meaning “Food of the Gods.”

Eurpoeans discovered cocoa in the 1500s and over the next few centuries, chocolate, which we know and love so well was born. In this century, chocolate (processed cocoa with added fat, milk and sugar) has been enjoyed for its melt-in-your mouth texture and flavor, with its health giving properties largely forgotten by the civilized world, until recently.

In 1997, Harvard professor Norman K. Hollenberg published a landmark epidemiological study focused on cocoa. He found that high blood pressure was a rarity among Panama’s Kuna Indians who also didn’t experience the typical age-related increases. He at first attributed it to genetic protection. But, when the Kunas migrated to Panama City, their blood pressure increased, pointing to an environmental cause. Upon examination, Hollenberg found the Kunas drank large amounts of indigenous, unprocessed cocoa. Subsequent experiments conducted by Hollenberg and others, have found that cocoa, if high in flavanols, the beneficial plant compounds scientists believe impart most of cocoa’s benefits, relaxes the blood vessels, an important protection against hypertension and heart disease.

The Growth of Chocolate Research

Since Hollenberg’s findings, cocoa research has intensified, mainly due to the largess of companies like Mars, Inc, most famous for Milky Ways and M&Ms. What’s striking is that candy companies, such as Mars and Nestle’s, have hired respected nutrition scientists and have been largely responsible for the advancement of cocoa research. Mars has collaborated with such institutions as Harvard, the University of California at Davis, and even the United States Department of Agriculture’s Agricultural Research Service. Through their research and others, many interesting discoveries about cocoa’s health benefits have been made.

The flavanols in cocoa help maintain a healthy vascular system, relax blood vessels, they reduce blood clotting – an aspirin-like affect –reduce oxidative damage, and improve blood flow. A study in the American Journal of Clinical Nutrition found cocoa also reduces inflammation. All of which reduces heart disease risk.

There have been some suggestion that flavanols can be used to treat vascular diseases like dementia, pre-eclampsia in pregnant women, and anything related to blood flow. Emerging research is looking into cancer as well.

But what about that chocolate bar in your vending machine? Are there any health benefits there? The answer: probably not much.

Most research about chocolate’s health benefits have used unsweetened cocoa or specially formulated high-flavanol chocolate. Unfortunately, these compounds are rarely in the chocolate we eat in 21st century America. Flavanols impart a bitter taste so they’ve been removed from most popular products to improve their flavor.

Most of the flavanols are in the cocoa beans and the level decreases with each processing step when it goes from the bean, to the cocoa powder and ultimately a finished chocolate product.

Since flavanols and their health benefits are a new discovery, chocolate companies are just beginning to see if there are ways to keep flavanols consistently high, but still have a tasty, popular product.

Katherine’s Chocolate-for-Health Tips

You’ll get more flavanols, and therefore health benefits, with less processing. The first choice is cocoa, which isn’t Dutch processed – as when cocoa is “Dutch processed with alkali” the flavanols are reduced. Look for chocolate which has the highest percentage of cocoa as possible and to save calories, look for chocolate with lower fat and sugar levels. In general, cocoa is your best first choice. Second choice is a semisweet or bittersweet chocolate with a high cocoa percentage. Some chocolates go as high as 85% cocoa, but legally can be as low as 35%. I recommend no more than an ounce a day, which may be about 110 – 150 calories, depending on the chocolate. Any more than that and you’re probably going to take in too many calories for weight control.

The numbers:

Type of Chocolate                                               Mg Flavonols    Calories

1.3 oz Dark Chocolate Bars, Average*:                    82 mg        187

1.3 oz Milk Chocolate Bars, Average*:                    42 mg         198

1 TBSP Unsweetened Cocoa Powder, Average*:    75 mg        12

*USDA’s Nutrient Data Laboratory

Katherine’s Dark Chocolate – Dipped Strawberries
Use this incredible chocolate fondue recipe for berries, sliced pears, bananas, apples, pears, candied orange peels, and dried such as mangos, or any favorite fruit!

Katherine’s Hot Cocoa:

1 tsp or 1 Tbsp unsweetened cocoa, to taste
1 tsp or 1 Tbsp honey
1 cup Skim Milk or 1% Milk or Soy Milk

Heat in microwave for 2 – 3 minutes and stir to blend the chocolate.

Using 1 teaspoon of cocoa and sugar, contains approximately 25 mg flavanols and 115 calories (zero saturated fat), depending on the milk used.
Using 1 Tablespoon of cocoa and sugar, contains approximately 75 mg flavanols and 153 calories

Are you interested in chocolate’s health benefits? How much chocolate do you eat? Let me know in my “comments” section below…

Food Photos Chocolate Swirl

Picture 13

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A Chocolate A Day? Health Benefits of Chocolate De-Mystified

Is it true that a chocolate a day will keep the doctor away? That’s what many chocolate companies would like you to believe in their Valentine’s Day advertisements. While it looks like cocoa has many health benefits, the chocolates you buy from your local stores may impart little of those benefits.

Are you celebrating Valentine’s Day with chocolate? Do you care about chocolate’s health benefits? Tell me about it below in my “Comments” section.

 The cacao bean, grown mainly in Latin America, Africa and Asia, is loaded with beneficial compounds. In fact, its early uses, dating back 3,000 years were mainly medicinal. They have ranged from curing fatigue, angina, constipation, dental problems (tartar removal), dysentery, gout, an “overheated” heart, skin eruptions, fevers, and seizures. One doctor in the 1500s found it made people “extraordinarily fat” if used frequently and so it was prescribed for the thin and weak, according to an article in The Journal of Nutrition. It has been highly prized for centuries, which is reflected in its scientific name, Theobroma cacao, meaning “Food of the Gods.”

Eurpoeans discovered cocoa in the 1500s and over the next few centuries, chocolate, which we know and love so well was born. In this century, chocolate (processed cocoa with added fat, milk and sugar) has been enjoyed for its melt-in-your mouth texture and flavor, with its health giving properties largely forgotten by the civilized world, until recently.

In 1997, Harvard professor Norman K. Hollenberg published a landmark epidemiological study focused on cocoa. He found that high blood pressure was a rarity among Panama’s Kuna Indians who also didn’t experience the typical age-related increases. He at first attributed it to genetic protection. But, when the Kunas migrated to Panama City, their blood pressure increased, pointing to an environmental cause. Upon examination, Hollenberg found the Kunas drank large amounts of indigenous, unprocessed cocoa. Subsequent experiments conducted by Hollenberg and others, have found that cocoa, if high in flavanols, the beneficial plant compounds scientists believe impart most of cocoa’s benefits, relaxes the blood vessels, an important protection against hypertension and heart disease.

In the past ten years, cocoa research has intensified, mainly due to the largess of companies like Mars, Inc, most famous for Milky Ways and M&Ms. What’s striking is that candy companies, such as Mars and Nestle’s, have hired respected nutrition scientists and have been largely responsible for the advancement of cocoa research. Mars has collaborated with such institutions as Harvard, the University of California at Davis, and even the United States Department of Agriculture’s Agricultural Research Service. Through their research and others, many interesting discoveries about cocoa’s health benefits have been made.

The flavanols in cocoa help maintain a healthy vascular system, relax blood vessels, they reduce blood clotting – an aspirin-like affect –reduce oxidative damage, and improve blood flow. A study in the American Journal of Clinical Nutrition found cocoa also reduces inflammation. All of which reduces heart disease risk.

There have been some suggestion that flavanols can be used to treat vascular diseases like dementia, pre-eclampsia in pregnant women, and anything related to blood flow. Emerging research is looking into cancer as well.

But what about that chocolate bar in your vending machine? Are there any health benefits there? The answer: probably not much.

Most research about chocolate’s health benefits have used unsweetened cocoa or specially formulated high-flavanol chocolate. Unfortunately, these compounds are rarely in the chocolate we eat in 21st century America. Flavanols impart a bitter taste so they’ve been removed from most popular products to improve their flavor.

Most of the flavanols are in the cocoa beans and the level decreases with each processing step when it goes from the bean, to the cocoa powder and ultimately a finished chocolate product.

Since flavanols and their health benefits are a new discovery, chocolate companies are just beginning to see if there are ways to keep flavanols consistently high, but still have a tasty, popular product.

Katherine’s Chocolate-for-Health Tips

 If you’re eating chocolate for health benefits, try my Dark Chocolate-Dipped Fruit recipe, for one, and be very discriminating in your selections.

You’ll get more flavanols, and therefore health benefits, with less processing. The first choice is cocoa, which isn’t Dutch processed – as when cocoa is “Dutch processed with alkali” the flavanols are reduced. Look for chocolate which has the highest percentage of cocoa as possible and to save calories, look for chocolate with lower fat and sugar levels. In general, cocoa is your best first choice. Second choice is a semisweet or bittersweet chocolate with a high cocoa percentage. Some chocolates go as high as 85% cocoa, but legally can be as low as 35%. I recommend no more than an ounce a day, which may be about 110 – 150 calories, depending on the chocolate. Any more than that and you’re probably going to take in too many calories for weight control.

The numbers:

Type of Chocolate                                               Mg Flavonols    Calories 

1.3 oz Dark Chocolate Bars, Average*:                    82 mg        187

1.3 oz Milk Chocolate Bars, Average*:                    42 mg         198

1 TBSP Unsweetened Cocoa Powder, Average*:    75 mg        12

*USDA’s Nutrient Data Laboratory

Katherine’s Dark Chocolate – Dipped Strawberries
Use this incredible chocolate fondue recipe for berries, sliced pears, bananas, or any favorite fruit!

Katherine’s Hot Cocoa:

1 tsp or 1 Tbsp unsweetened cocoa, to taste
1 tsp or 1 Tbsp honey
1 cup Skim Milk or 1% Milk or Soy Milk

Heat in microwave for 2 – 3 minutes and stir to blend the chocolate.

 Using 1 teaspoon of cocoa and sugar, contains approximately 25 mg flavanols and 115 calories (zero saturated fat), depending on the milk used.
Using 1 Tablespoon of cocoa and sugar, contains approximately 75 mg flavanols and 153 calories

 Are you interested in chocolate’s health benefits? How much chocolate do you eat? Let me know in my “comments” section below…

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# 1 THE SUNDAE SOLUTION

Photo: CA Strawberry Commission

NOW it’s official: You can eat a chocolate sundae every day and still lose weight…

One of my clients, Jennie, almost always snacks in the afternoon. She view these snacks as ‘rewards” for getting through another day of drudgery. Of course, these same snacks contribute to her weight problem.

My advice to her (and I’m pretty proud of it ): Have a chocolate sundae every day.

I know this sounds strange, but here’s why it helps. The chocolate syrup that you pour over ice cream isn’t  exactly lean, but that’s okay because underneath the chocolate – the sundae part – is fresh fruit instead of ice cream. Fruit is a lot better for you than ice cream, and the chocolate provides a slightly sinful incentive to make the  switch seem worthwhile.

Almost any fruit works with chocolate syrup – strawberries, bananas, peaches, take your pick. Apart from the fact that a fruit sundae is deliciously fresh tasting, filling, satisfying,  and low in saturated fat and calories, it makes a great substitute for other snacks that really load on the calories.

THE SUNDAE SOLUTION has been responsible for hundreds of people eating  – and LOVING – more fruit. If you try it, you will too!

BOTTOM LINE: Lose 9 to 35 pounds

A tablespoon of regular chocolate syrup has about 50 calories. Pour it over fruit, and your total is about 110 to 160 calories. Compare that to the usual snacks – a candy bar or protein bar, for example, has about 250 calories, and an ice cream cone has about 500 – and you can see why substituting the fruit sundae can lead to impressive amounts of weight loss. Make the switch every day, and you can count on losing 9 to 35 pounds in a year.

Get more wonderful tips like this that will make your diet simple!
Click here to buy “Diet Simple,” the book

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A Chocolate A Day?

By Katherine Tallmadge, M.A., R.D.

Is it true that a chocolate a day will keep the doctor away? That’s what many chocolate companies would like you to believe in their Valentine’s Day advertisements. While it looks like cocoa has many health benefits, the chocolates you buy from your local stores may not impart those benefits.

The cacao bean, grown mainly in Latin America, Africa and Asia, is loaded with beneficial compounds. In fact, its early uses, dating back 3,000 years were mainly medicinal. They have ranged from curing fatigue, angina, constipation, dental problems (tartar removal), dysentery, gout, an “overheated” heart, skin eruptions, fevers, and seizures. One doctor in the 1500s found it made people “extraordinarily fat” if used frequently and so it was prescribed for the thin and weak, according to an article in The Journal of Nutrition. It has been highly prized for centuries, which is reflected in its scientific name, Theobroma cacao, meaning “Food of the Gods.”

Eurpoeans discovered cocoa in the 1500s and over the next few centuries, chocolate, which we know and love so well was born. In this century, chocolate (processed cocoa with added fat, milk and sugar) has been enjoyed for its melt-in-your mouth texture and flavor, with its health giving properties largely forgotten by the civilized world, until recently.

In 1997, Harvard professor Norman K. Hollenberg published a landmark epidemiological study focused on cocoa. He found that high blood pressure was a rarity among Panama’s Kuna Indians who also didn’t experience the typical age-related increases. He at first attributed it to genetic protection. But, when the Kunas migrated to Panama City, their blood pressure increased, pointing to an environmental cause. Upon examination, Hollenberg found the Kunas drank large amounts of indigenous, unprocessed cocoa. Subsequent experiments conducted by Hollenberg and others, have found that cocoa, if high in flavanols, the beneficial plant compounds scientists believe impart most of cocoa’s benefits, relaxes the blood vessels, an important protection against hypertension and heart disease.

In the past five years, cocoa research has intensified, mainly due to the largess of companies like Mars, Inc, most famous for Milky Ways and M&Ms. What’s striking is that candy companies, such as Mars and Nestle’s, have hired respected nutrition scientists and have been largely responsible for the advancement of cocoa research. Mars has collaborated with such institutions as Harvard, the University of California at Davis, and even the United States Department of Agriculture’s Agricultural Research Service. Through their research and others, many interesting discoveries about cocoa’s health benefits have been made.

The flavanols in cocoa help maintain a healthy vascular system, relax blood vessels, they reduce blood clotting – an aspirin-like affect –reduce oxidative damage, and improve blood flow. A study in the American Journal of Clinical Nutrition found cocoa also reduces inflammation. All of which reduces heart disease risk.

There has been some suggestion that flavanols can be used to treat vascular diseases like dementia, pre-eclampsia in pregnant women, and anything related to blood flow. Emerging research is looking into cancer as well.

But what about that chocolate bar in your vending machine? Are there any health benefits there? The answer: probably not much.

Most research about chocolate’s health benefits have used unsweetened cocoa or specially formulated high-flavanol chocolate. Unfortunately, these compounds are rarely in the chocolate we eat in 21st century America. Flavanols impart a bitter taste so they’ve been removed from most popular products to improve their flavor.

Most of the flavanols are in the cocoa beans and the level decreases with each processing step when it goes from the bean, to the cocoa powder and ultimately a finished chocolate product.

Since flavanols and their health benefits are a new discovery, chocolate companies are just beginning to see if there are ways to keep flavanols consistently high, but still have a tasty, popular product.

Katherine’s Chocolate for Health Tips:

If you’re eating chocolate for health benefits, you’ll need to be very discriminating in your selections.

You’ll get more flavanols, and therefore health benefits, with less processing. The first choice is cocoa, which isn’t Dutch processed – as when cocoa is “Dutch processed with alkali” the flavanols are reduced. Look for chocolate which has the highest percentage of cocoa as possible and to save calories, look for chocolate with lower fat and sugar levels. In general, cocoa is your best first choice. Second choice is a semisweet or bittersweet chocolate with a high cocoa percentage. Some chocolates go as high as 85% cocoa, but legally can be as low as 35%. I recommend no more than an ounce a day, which may be about 110 – 150 calories, depending on the chocolate. Any more than that and you’re probably going to take in too many calories for weight control.

The numbers:
Type of Chocolate                                              Mg Flavonols        Calories
1.3 oz Dark Chocolate Bars, Average*:         82 mg                          187
1.3 oz Milk Chocolate Bars, Average*:         42 mg                          198
1 TBSP Unsweetened Cocoa Powder, Average*:    75 mg               12
*USDA’s Nutrient Data Laboratory

Katherine’s Hot Cocoa:
1 tsp unsweetened cocoa
1 tsp honey
1 cup Skim Milk or 1% Milk or Soy Milk

Heat in microwave for 2 – 3 minutes and stir to blend the chocolate.

Contains approximately 25 mg flavanols and 115 calories (zero saturated fat), depending on the milk used

COPYRIGHT BY KATHERINE TALLMADGE 2005. PLEASE DO NOT DISTRIBUTE WITHOUT PERMISSION. Katherine@KatherineTallmadge.com

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