Dark Chocolate
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Dark Chocolate
Consuming moderate amounts of dark chocolate can significantly reduce levels of C-reactive protein (CRP) as shown by an Italian study in the October 2008 issue of the Journal of Nutrition. It is well understood that inflammatory markers such as the highly sensitive CRP are significant markers for risk of cardiovascular disease.
These are the first results to come out of a large Italian epidemiological study aiming to recruit 25,000 individuals to look for environmental and genetic factors associated with cardiovascular disease and cancer.
The reduction in CRP (hs) seen from eating moderate amounts of dark chocolate changes the risk from medium risk of cardiovascular disease to low risk. The 17% average reduction will reduce the risk of cardiovascular disease one third in female participants and one fourth in men.
Labels: cardiometabolic
posted by Dr. Joe @ 10/23/2008 09:15:00 AM
4 comments
4 Comments:
Well for the sake of research. . . . Lindt, Godiva, and Dove Good Eats!
Thanks Dr. Joe.
I would add, however, that any sugar (including chocolate) causes inflammation in the body. Each individual cell is where disease prevention begins. The American Cancer Society recently estimated that approximately 1/3 of cancer deaths annually in the US can be linked to diet & nutrition.
Try giving Ghirardelli's Dark Bakers Chocolate a whirl. Its 100% pure cocoa and no sugar added. Its usually in the baking isle of most major supermarkets. If you add a little bit of stevia its tastes great and with some almonds you have a little arginine to enhance the polyphenols (EGCG)in the chocolate in terms of vascular protection via Nitric Oxide production. A little dash of black pepper will also prevent the liver from breaking down the healthy compounds (mainly EGCG but others as well)in chocolate so you get greater absorption.
There are copious research abstracts on the virtues of dark chocolate. But, not all chocolate is identical. Commercial chocolate that has been processed with heat is NOT included in these assessments.
In addition, chocolate also has a naturally occuring enzyme that begins to destroy the catechins and epicatechins the moment it is compounded. There is, however, one process (which is patented) that circumvents the heat and has isolated the enzyme to prevent the degradation of the key antioxidants.
This process is "cold" processing and the sweetner that is utilized is from raw cane sugar crystals (this is a nutritious natural sweetner) which is diabetic friendly as well.
One should also be aware that even though there is some value in normally processed dark chocolate, 80% of the nutrient/antioxidant/flavanoid value is destroyed by the heat oriented processing. The patented product of which I speak delivers close to 100% of the available nutrients, etc.
The University of Utah (they were responsible for the invention of the artifical heart) under the direction of the head of cardiovascular genetics, has published a vangard study that clearly establishes that THIS special Belgian chocolate has no equal.
For further information you may go to: www.hoorayforchocolate.com
Should you wish additional reference information you may contact me via the communication information on this site.
D. H. De Vore, Ph.D, D.Sc.
Note: My wife, who has suffered with migraine headaches since she was a child, no longer exhibits symptoms in this arena. She attributes this to the cold processed chocolate after consuming it for approximately 12 weeks.
She has been symptom free for well over a year.
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