Archive for the ‘Health’ Category
Friday, December 9th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 As if anyone really needs more excuses to eat chocolate, the latest research indicates in even stronger terms that the long-term consumption of dark chocolate is associated with lower blood pressure. However, this doesn’t mean forgoing balanced meals for a chocolate-only diet.
It’s okay to eat a little chocolate daily. New research published in the Journal of the American Medical Association reports that a single square of chocolate a day can reduce blood pressure.  This is the first study to show the benefits of cocoa in dark chocolate over the long-term. Previous short-term studies have looked at the effects of cocoa on blood pressure, with encouraging results. However, there have been questions whether or not increasing chocolate intake over a long period of time would actually negate the blood pressure effects due to an increase in calories and fat. We suggest one of our new special squares of Choclatique Q-91 as the perfect way to enjoy chocolate and still get the great benefit of the dark stuff.
Remember: Dark chocolate trumps milk and white chocolate. Participants of the recent study were given a 30-calorie square of chocolate (one group received white chocolate, the other group received dark chocolate) over the course of 18 weeks. There were no significant changes in weight, lipids or blood glucose in the dark chocolate group. But participants did experience a decrease in blood pressure. The participants in the white chocolate did not show the same results.
 Don’t be tempted overindulge in dark chocolate. Regardless of the heart-healthy benefits of dark chocolate, experts still caution that you don’t overindulge. One, pre-measured, individually-wrapped square of Choclatique Q-91 or one piece of Choclatique Elephant Chocolate a day is all you need to achieve the desired health benefits. Any additional chocolate falls into the indulgence category which is great for a chocolaty reward.
Our functional chocolates may be considered a healthy candy, but as with any dietary supplement, be sure to check with your doctor if you are pregnant, breastfeeding or have a health condition requiring nutritional care.
  Chocolate Doctor
Tags: Chocolate Health Benefits, Dark Chocolate, lower blood pressure
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Thursday, November 10th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
Now he says, “High-Fructose Corn Syrup Is Not Necessarily Worse Than Sugar.”
 In the past, when Michael Pollan talked about the food industry, people listened. You might know him as the author of In Defense of Food. Pollan used to wield a lot of influence among those who care about mindful eating, both in terms of health and sustainability, but as with all food terrorists he so exaggerated his unscientific and repeated condemnation of high-fructose corn syrup (HFCS) as particularly harmful has he lost his creditability. He had done great harm to the sweetener’s reputation over the past few years with his damaging remarks.
But now Pollan is changing his public stance on HFCS. He was asked about the dangers of HFCS in a recent interview with the Cleveland Plain-Dealer, and he flip-flopped on his past opinion.
 “I’ve done a lot to demonize it (HFCS),” he says. “And people took away the message that there was something intrinsically wrong with it. A lot of research says this isn’t the case. But there is a problem with how much total sugar we consume.” High-fructose corn syrup is cheaper than sugar, so it traditionally was pumped into a lot of foods, including savory items.
“It shows the brilliance of the industry, which is always a couple of steps ahead of me,” Pollan says. “They started giving products made of real sugar health claims and [are] trying to make sugar look good.” And that is a problem.
In the same interview, he cites both the demonization of high-fructose corn syrup and the craze for gluten-free products as examples of the faddishness of nutritional thinking.
As with all of these self-proclaimed experts, this guy doesn’t know which end is up. Both sugar and corn products are natural and sustainable and are easily grown right here in the United States keeping a lot of our farmers in business. Quite frankly, I think Pollan just likes to hear the sound of his own voice and the cash register ring when he sells his over-priced books.
Now, at Choclatique we don’t use a lot of corn syrups. We probably use as much rice syrup as the alternative. We do use Hawaiian-grown cane sugar as we like the taste and the functionality of what it does for our confections. I don’t own stock in Archer-Daniels-Midland, the largest provider of corn syrups. I don’t work for them nor consult with them so I have no ax to grind unless it’s with people of influence who, quite frankly, don’t really know what the hell they’re talking about.
Chocolate Doctor
Tags: HFCS, High-Fructose Corn Syrup, Michael Pollan, Self-proclaimed Experts
Posted in Food, Health, People | Comments Off
Thursday, October 27th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 The politically correct food police are out once again taking shots at providing chocolate milk in school cafeterias. So the question is; how dangerous is chocolate milk for our kids?
School officials and nutrition experts across the country are debating over whether to continue providing chocolate milk to kids in school. Of course, I would have thought the decision regarding children drinking chocolate milk was best made by parents. So here we are again debating, to drink or not to drink? That’s the hot-button question of experts across the country.
 The debate over whether chocolate milk should be served in school cafeterias started all over again when the Los Angeles Unified School District announced it would ban chocolate- and strawberry-flavored milk from its schools starting the summer of 2011. Superintendent John Deasy pushed for the ban after being blind-sided by celebrity food activist Jamie Oliver, who said that flavored milk has as much sugar as a candy bar.
 Fairfax County, Virginia schools reintroduced chocolate milk this year after they and the DC schools banned it last year. The new, reformulated chocolate milk is low-fat (as it was before) and now contains less sugar than previous versions (and the sugar is from sugar cane or beets instead of the more processed high-fructose corn syrup).
 The chocolate milk controversy is bigger than just school board policy. Chocolate milk is higher in sugar and calories than non-flavored milk, but some kids simply refuse to drink plain milk. Dairy industry data noted that milk consumption in 58 schools dropped by an average of 35 percent when flavored milk was removed or limited.
To many kids the taste of milk is just not desirable. So are kids better off consuming a little extra sugar and calories in chocolate milk than not consuming any milk? After all milk is a vital source of calcium, vitamin D, and other vital nutrients.
Chocolate-Flavored vs. Regular Milk
 All milk is loaded with nutrients. One cup of fortified low-fat milk contains around 100 calories and 13 grams of sugar (in the form of lactose, a sugar found naturally in milk) and about 300 milligrams of calcium (about 25 percent of kids’ daily need) as well as vitamin D, vitamin A, B vitamins, and minerals including potassium and phosphorus.  The same size serving of typical low-fat chocolate milk contains about 160 calories and 25 grams of sugar (the increased amount comes from added sugar), with comparable levels of vitamins and minerals.
If you’re having trouble getting your children to drink milk and you’re concerned about the extra sugar and calories I suggest you consider putting a little a chocolate peanut butter cup in your child’s glass.
 Nothing goes better together than our award-winning dark Choclatique chocolate and lightly roasted Virginia Peanuts & Peanut Butter. That’s the inspiration for our delicious Peanut Butter Swirl Drinking Chocolate Mix. It is full bodied, creamy in texture with a rich, dark chocolate color. It‘s a chocolate beverage with an intense yet comforting peanut butter flavor with only 24 grams of sugar and loaded with over 13 grams of healthful protein. Use this mix as you would traditional hot chocolate. Top with light whipped cream and crushed peanuts for additional protein. For the ultimate in chilled chocolaty refreshment, combine Peanut Butter Swirl Drinking Chocolate Mix together with cold milk and ice, blend until frothy then sprinkle with cocoa powder and crushed peanuts! Yum!
Peanut Butter Swirl Drinking Chocolate Mix is made with crushed Choclatique chocolate, premium cocoa powder and low-fat peanut flour made from USA-grown peanuts. It is all natural—no preservatives or artificial colors or flavors. It is also Gluten-Free and is perfect for everyone all year ‘round.
Customers who like Choclatique’s Peanut Butter Swirl Drinking Chocolate Mix also like our Drinking Chocolate Mix Sampler. And it so easy to make… simply add 4 tablespoons of Hot Drinking Chocolate Mix to cold milk (whole, 2%, 1%, non-fat or soy); whisk and heat for a steamy cold-weather chocolate treat. Add a dollop of light whipped cream for a sinfully chocolaty indulgence.
For the ultimate in chilled chocolaty refreshment, combine Cinnamon Drinking Chocolate Mix together with cold milk and ice… blend until frothy and sprinkle with cocoa powder and cinnamon. Enjoy!
 If you’re looking for more chocolate beverage recipes and learning more about chocolate, its affects on the human body and improving your (and your children’s) disposition, buy my new book—Choclatique—150 Simply Elegant Desserts. The recipes make luscious tasting desserts perfectly the first time and every time there after. It is a foolproof guide to making all of your favorite chocolate desserts and beverages.
Chocolate Doctor
Tags: Chocolate Beverage Mixes, Chocolate Milk, Chocolate Milk Ban, drinking chocolate, hot chocolate, Milk, Nutrition, Peanut Butter and Chocolate
Posted in Chocolate, Drink, Health | Comments Off
Friday, October 21st, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Being a consumer of sweets I was thrilled to see a study prove that my fantastic “sweet” disposition can be directly attributed to Choclatique Chocolate. RIGHT?
Well, here’s the “skinny” on “sweets.” There was a recent study based on experiments with college kids that found people who like sweets are friendlier and more likely to help someone in need than people who prefer spicy or bitter foods. The results suggest there is a robust link between sweet tastes and pro-social behavior. Okay, I know it might seem like a giant, sugar-coated overgeneralization to say that people with sweet dispositions also really like sweets, but new studies are giving some weight to the idea.
 Five studies converged on this idea. Study 1 revealed that people believed strangers who liked sweet foods (e.g., candy) were also higher in agreeableness. Studies 2 and 3 showed that individual differences in the preference for sweet foods predicted pro-social personalities, pro-social intentions and pro-social behaviors. Studies 4 and 5 used experimental designs and showed that momentarily savoring a sweet food (vs. a non-sweet food or no food) increased participants’ self-reports of agreeableness and helping behavior. The results reveal that an embodied metaphor approach provides a complementary but unique perspective to traditional trait views of personality.
 The summary of the findings were published in the Journal of Personality and Social Psychology, show that people who like sweets are also more likely to be agreeable, friendly and compassionate than people who prefer other tastes, like bitter or spicy foods. Researchers also found that people given sweet foods were more likely to help someone in need afterward, compared with people who don’t eat anything or people who eat a bland food.
“Such findings reveal that metaphors can lead to unique and provocative predictions about people’s behaviors and personality traits,” says study researcher Michael D. Robinson, of North Dakota State University. The findings were based from a series of experiments involving college students.
 Oh, by the way, another study published earlier this year also shows that there seems to be an association between having a sweet tooth and having a slim waist (though that study was admittedly funded by the National Confectioners Association and certainly nothing that fits my waistline), but researchers said that’s likely because they exercise more to compensate for the extra calories.
Okay, here it comes, the shameless plug for my new adventure cookbook. If you’re interested in learning more about chocolate, its affects on the human body and improving your disposition, buy my new book—Choclatique—150 Simply Elegant Desserts. It is sprinkled with QR Codes (Quick Response Codes)… those funny little Rorschach squares you see popping up seemingly everywhere these days. When scanned by a smart phone they take you to a video of the ChefSecret that is at the end of many of the recipes. This is the first time that this technology has been available to be used in the publishing of a cookbook.
And, lastly and most important, the recipes make luscious tasting desserts perfectly the first time and every time there after. It is a foolproof guide to making all of your favorite desserts and improving your sweet disposition and those all around you.
 CHOCLATIQUE by Ed Engoron
Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011 Chocolate Doctor
Tags: Chocolate Cookbook, Effects of Candy on Social Behavior, Personality Traits, Psychology
Posted in Chocolate, Confections, Food, Health, Science | Comments Off
Friday, September 9th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
Last week I shared with you many of the facts and myths, past and present, about everything chocolate. These were carefully researched during the exploration phase of writing my new book Choclatique (Running Press, 2011). Hopefully you’ve already had a chance to impress many of your friends with the facts that could win you big money when playing Trivial Pursuit.
 As noted last week, there are more than 300 different constituent compounds in chocolate that have been identified. Chocolate clearly delivers far more than a brief sugar high. Yet its cocktail of psychochemical effects on the central nervous system are poorly understood.
So how does it work?
- Chocolate contains small quantities of anandamide, an endogenous cannabinoid found in the brain. Skeptics claim one would need to consume several pounds of chocolate to gain any very noticeable psychoactive effects; and eat a lot more to get fully stoned. Yet it’s worth noting that N-oleolethanolamine and N-linoleoylethanolamine, two structural cousins of anandamide present in chocolate, both inhibit the metabolism of anandamide. It has been speculated that they promote and prolong the feeling of well-being induced by anandamide.
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 Chocolate contains caffeine. But the caffeine is present only in modest quantities. It is easily obtained from other sources. Indeed a whole ounce of milk chocolate contains no more caffeine than a typical cup of “decaffeinated” coffee.
 Chocolate’s theobromine content may contribute to—but seems unlikely to determine—its subtle but distinctive psychoactive profile. Surprisingly, perhaps, recent research suggests that pure theobromine may be superior to opiates as a cough medicine due to its action on the vagus nerve.
- Chocolate also contains tryptophan. Tryptophan is an essential amino acid. It is the rate-limiting step in the production of the mood-modulating neurotransmitter serotonin. Enhanced serotonin function typically diminishes anxiety. Yet tryptophan can normally be obtained from other sources as well; and only an unusually low-protein, high-carbohydrate meal will significantly increase its rate of intake into the brain.
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 Like other palatable sweet foods, consumption of chocolate triggers the release of endorphins, the body’s endogenous opiates. Enhanced endorphin-release reduces the chocolate-eater’s sensitivity to pain. Endorphins probably contribute to the warm inner glow induced in susceptible chocoholics. This sensation explains why chocolate gifts are a great way to bring joy to a loved one.
- Acute monthly cravings for chocolate amongst pre-menstrual women may be partly explained by its rich magnesium content. Magnesium deficiency exacerbates PMT. Before menstruation, too, levels of the hormone progesterone are high. Progesterone promotes fat storage, preventing its use as fuel; elevated pre-menstrual levels of progesterone may cause a periodic craving for fatty foods. One study reported that 91% of chocolate-cravings associated with the menstrual cycle occurred between ovulation and the start of menstruation. Chocolate cravings are admitted by 15% of men and around 40% of women. Cravings are usually most intense in the late afternoon and early evening.
- Cacao and chocolate bars contain a group of neuroactive alkaloids known as tetrahydro-beta-carbolines. Tetrahydro-beta-carbolines are also found in beer, wine and liquor; they have been linked to alcoholism. But the possible role of these chemicals in chocolate addiction remains unclear.
- A UK study of the human electroencephalographic (EEG) response to chocolate suggests that the odor of chocolate significantly reduces theta activity in the brain. Reduced theta activity is associated with enhanced relaxation.
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 Perhaps chocolate’s key ingredient is its phenylethylamine (PEA) “love-chemical.” Yet the role of the “chocolate amphetamine” is disputed. Most, if not all chocolate-derived phenylethylamine is metabolised before it reaches the CNS. Some people may be sensitive to its effects in very small quantities.
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 Phenylethylamine is itself a naturally occurring trace amine in the brain. Phenylethylamine releases dopamine in the mesolimbic pleasure-centers; it peaks during orgasm. Taken in unnaturally high doses, phenylethylamine can produce stereotyped behavior more prominently even than amphetamine. Phenylethylamine has distinct binding sites but no specific neurons. It helps mediate feelings of attraction, excitement, giddiness, apprehension and euphoria; but confusingly, phenylethylamine has also been described as an endogenous anxiogen. One of its metabolites is unusually high in subjects with paranoid schizophrenia.
- There is even a phenylethylamine theory of depression. Monoamine oxidase type-B has been described as phenylethylaminase; and taking a selective MAO-B inhibitor, such as selegiline (l-deprenyl, Eldepryl) or rasagiline (Azilect) can accentuate chocolate’s effects. Some subjects report that bupropion (Wellbutrin, Zyban) reduces their chocolate-cravings; but other chocoholics
 dispute this.
I hope you took good notes and got all because there’s going to be a pop quiz next period. You didn’t get all? Then there’s only one solution. Take if from the doctor—The ChocolateDoctor—take two truffles and call me in the morning.
Chocolate Doctor
Tags: Anandamine, Caffeine, Chocolate Cravings, Endorphins, Phenylethylamine, Psychoactive Effects of Chocolate, Tryptophan
Posted in Chocolate, Food, Health, Science | Comments Off
Friday, September 2nd, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
In writing my new book, Choclatique (Running Press, 2011), a lot of exploration went into searching out the facts and myths, past and present, about everything chocolate. I traveled to over one hundred, thirty countries to uncover all of the hidden secrets about chocolate. Since I was limited to only three hundred pages a lot of good research went on to the editor’s floor. That’s the great part about writing a weekly blog and doing a FoodCast on A Million Cooks, nothing ever goes to waste.
I always choose the chocolate category when playing Trivial Pursuit and I always win. So here’s a chance to improve your Chocolate IQ. Let me share with you the little know and uncelebrated facts that will make you a winner, too.
- Chocolate is a psychoactive food. If it wasn’t an ancient food, it would probably be regulated or rationed by the US FDA.
 Chocolate is made from the seeds of the tropical cacao tree, Theobroma cacao. The cacao tree was named by the 17th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally “food of the gods.” Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure unless you’re addicted to Devil’s Food Cake. Cacao beans were used by the ancient Aztecs to prepare a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezuma allegedly drank fifty goblets a day.- Aztec taxation was levied in cacao beans. One hundred cacao beans could buy a slave. Twelve cacao beans bought the services of courtesan. I wish I could pay my taxes and bills. If our economy doesn’t improve quickly I may have to in Choclatique Chocolate Ingots.
- The celebrated Italian libertine Giacomo Casanova (1725-1798) took chocolate before bedding his conquests on account of chocolate’s reputation as an aphrodisiac. Who needs Viagra when there’s Choclatique Chocolate?
- More recently, a study of eight thousand male Harvard graduates showed that chocoholics lived longer than abstainers. Their longevity may be explained by the high polyphenol levels in chocolate. Polyphenols reduce the oxidation of low-density lipoproteins and thereby protect against heart disease. Such theories are still somewhat speculative, but it’s still a good excuse to eat Choclatique Chocolate.
 Placebo-controlled test trials suggest chocolate consumption may subtly enhance cognitive performance. As reported by Dr Bryan Raudenbush (2006), scores for verbal and visual memory are raised by eating chocolate. Impulse-control and reaction-time are also improved. Send an old person Choclatique Chocolate today… right now… what are you waiting for? Don’t tell me you forgot.- A “symposium” at the 2007 American Association for the Advancement of Science—hyped as a potentially “mind-altering experience”—presented evidence that chocolate consumption can be good for the brain. Experiments with chocolate-fed mice suggest that flavanol-rich cocoa stimulates neurovascular activity, enhancing memory and alertness. I think chocolate should be on the Medicare formulary list.
- Coincidentally or otherwise, many of the world’s oldest super centenarians, e.g. Jeanne Calment (1875-1997) and Sarah Knauss (1880-1999), were passionately fond of chocolate. Jeanne Calment habitually ate two pounds of chocolate per week until her physician induced her to give up sweets at the age of 119 – three years before her death aged 122. Life-extensionists are best advised to eat dark chocolate like Choclatique Q-91 rather than the kinds of calorie-rich confectionery popular in the US.
 In the UK, chocolate bars laced with cannabis are popular with many victims of multiple sclerosis. This treatment of psychoactive confectionery remains unlicensed. Yeah man, what the hell, it’s cool in California… anything goes. Chocolate as we know it today dates to the inspired addition of triglyceride cocoa butter by Swiss confectioner Rodolphe Lindt in 1879. The advantage of a butter is that its addition to chocolate sets a bar so that it will readily snap and then melt on the tongue. Cocoa butter begins to soften at around 75º F; it melts at around 97º F. I wonder if anyone ever tried to inject it.- Today, chocolates of every description are legal, unscheduled and readily available over the counter. Don’t tell Congress they’ll screw this up, too.
 Some 50% of women reportedly claim to prefer chocolate to sex, though this response may depend on the attributes of the interviewer. Oh, that explains it all.- In 2007, a UK study suggested that eating dark chocolate was more rewarding than passionate kissing. More research is needed to replicate this result. I’m waiting, Ladies. I’m still waiting.
- More than 300 different constituent compounds in chocolate have been identified. Chocolate clearly delivers far more than a brief sugar high. Yet it’s cocktail of psychochemical effects in the central nervous system are poorly understood.
So how does it work? That is the subject of next week exciting Choclatique blog.
Chocolate Doctor
Tags: Chocolate Bars, Chocolate Beverages, Chocolate Facts, Dark Chocolate, Healthful chocolate
Posted in Chocolate, Food, Health, Science | Comments Off
Friday, August 12th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 Do you want to feel better? Just a whiff of chocolate can do it.
Just before you ripped the wrapper off your chocolate bar yesterday, did you take a moment to have a good sniff of the unwrapped bar?
 While just eating chocolate is enough to put most of us in a good frame of mind and now latest research suggests “odor du chocolat” – just the smell of it – can improve your mood.
 This happy news comes from the Human Olfaction Laboratory at Middlesex University, where Neil Martin, a reader in psychology, investigates the effects of room smells on human behavior. In his laboratory, Martin has a square box called an AromaCube, which heats up “odorants” and percolates the smell around the room. That is where Chocolate smells like a “great tasting” theory.
 From that box, Martin discovered the power of chocolate in an experiment where he filled rooms with three smells, one of chocolate, a “malodor” of machine oil, which most people find unpleasant, and a lemony, pleasant-but-alerting odor, then monitored testers’ moods.
The aim was to compare the effects of pleasant and unpleasant ambient odors on stress, anxiety, depression and mood. The results proved that that the smell of chocolate really does make people less stressed and anxious, and more relaxed.
 Chocoholics will also be pleased to hear about some of Martin’s earlier research. In another study he looked at the effect of chocolate on brain activity. People were presented with a range of smells, some artificial food odors and some real food odors, with both samples including chocolate. He used electroencephalography technology to record his participants’ brain waves as they sniffed the air, and found that in both experiments, the chocolate smell consistently led to a reduction in a particular type of brain activity called theta, which is thought to be an index of attentiveness. Theta levels dropped significantly across both indexes when testees smelled chocolate.
 The experiment also shows there is no need for chocolate snobbery. We all know connoisseurs say posh chocolate, with a higher cocoa content, is better for your health, and it might be in some ways, but when it comes to the aroma of chocolate and its resultant relaxing effect, it was found it was the same however much milk the bar contained.
 But some of his other scent findings provide more significant practical effects. It seems that scent can affect employment. One study found that a combination of perfume and formal dress worn by an applicant led interviewers to rate them as less warm, more manipulative and less presentable. The study also showed people perform less well on cognitive tasks and report more symptoms of ill health when smelling a “bad” smell.
As a result, people should be aware of their “olfactory environment” to control their feelings. People can use scents to improve alertness, well-being and reduce anxiety. “For example, another study showed that women in a dentist’s waiting room scented with orange reported less anxiety than those in an unscented counterpart.
 In another experiment, PlayStations were loaded with a car rally game to test the effect of a lemon smell on driving ability. Men and women were invited to play the game on three different levels and in three different environments, one in an odorless room, one smelling of lemon, and one of machine oil.
The results showed that participants were consistently able to brake more safely and appropriately in the presence of the lemon scent. It’s perhaps because the smell is citrusy and alerting, and suggests that dangling a lemon-scented air freshener in the car could make you a better driver.
 The psychology of aromas is like a Rubik’s cube—hard to pin down and more difficult to describe. The problem is science doesn’t really understand smells yet. We have vague terms for them, and say things like “it smells like this or that,” but we don’t have chemical terms for most odors.
 One thing is certain, however. The effects of most smells tend to be short-lived. With the exception of chocolate, we get used to odors very quickly and after a while the odor disappears because we become habituated to it.
Chocolate Doctor
Tags: Aromatherapy, Chocolate Smell, Health Effects of Chocolate, Psychology
Posted in Chocolate, Food, Health, Science | Comments Off
Tuesday, July 19th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 In my April 28th blog, Colorless Food—It’s Enough To Make You Blanch, I discussed the meddling members of the government (Republican and Democrat) who can’t resist sticking their big fat noses into areas they know nothing about. It’s insanity how they just can’t resist tinkering with our foods when they should be coming up with a balanced budget. These Dopes de Cuisine now have their sights set on none other than Tony the Tiger, the M&M Boys, the Girl Scouts of America, and the corner lot baseball team.
 The government’s Food Gestapo is now staging an all out war on marketing to kids. Tony the Tiger, some NASCAR drivers and cookie-selling Girl Scouts may soon be out of jobs unless food manufacturers begin to reinvent their products to satisfy this administration’s food police. The word is out say several federal regulatory agencies; either retool your recipes to contain lower levels of sugar, sodium and fats, or no more advertising and marketing to children or teenagers.
 It’s not just the usual suspected foods that are being targeted, such as Thin Mint cookies sold by scouts or M&Ms and Snickers, which sponsor cars in the Sprint Cup, but pretty much everything on the menu.
 Although the intent of the guidelines is to combat childhood obesity—a laudable goal—foods that are low in calories and fat and that some consider healthy foods are also targets, including hot breakfast cereals such as oatmeal, pretzels, popcorn, nuts, yogurt, wheat bread, bagels, diet drinks, fruit juice, tea, bottled water and even milk.
Both Consumers and food industries’ executives are in an uproar over the joint proposal written by the Federal Trade Commission, Centers for Disease Control and Prevention, Food and Drug Administration and the U.S. Department of Agriculture.
 The most disturbing aspect of this interagency working group is that after it imposes multibillions of dollars in restrictions and “suggested” changes on our foods, there is no evidence there will be any positive impact on the scourge of childhood obesity. The more you tell children they can’t have something, the more they want it. It’s kind of like this… what happens when I tell you not to think of the color red. What is the first color you think of?
 The Interagency Working Group on Food Marketed to Children, Preliminary Proposed Nutrition Principles to Guide Industry Self-Regulation Efforts says it is voluntary, but industry officials say the intent is clear: Do it, or else.
Unemployment isn’t high enough? It’s not just the food industry that will be impacted. Television shows that depend on the advertising revenue will be affected, critics of the proposal say—at a cost of $5.8 trillion in marketing expenditures that support up to 20 million American jobs.
Here again the “rule” of unintended consequences is rearing its ugly head. This is the culinary corollary to “Are we spending too much or taxing too little?” — “Are we eating too much or exercising too little?” Mom was right, “Everything in moderation.”
 If the food is not reformulated, no more ads or promotions on TV or radio, in print, on websites, or other digital advertising such as e-mail and text messaging, packaging, and point-of-purchase displays and other in-store marketing tools; product placement in movies, videos, video games, contests, sweepstakes, character licensing and toy branding; sponsorship of events including sport teams and individual athletes; and, philanthropic activity tied to branding opportunities will be affected. That also includes softball teams that are sponsored by food companies and school reading programs sponsored by restaurants.
The sad part is many of the foods targeted in the proposal are the same foods approved by the federal government for the WIC nutrition program for women, infants and children.
 Chocolate is an indulgent treat. It has a certain amount of fat and sugar which gives chocolate its distinctive flavor and texture. While at Choclatique we use natural ingredients, if we were to remove the pure cane sugar grown in Hawaii and the cocoa butter processed in California, you might as well suck on a bitter chocolate stone.
 These are decisions that parents should be making for their own kids. These should not be government decisions. Now I ask you, does this make any sense at all?
Chocolate Doctor
Tags: Advertising, CDC, Childhood Obesity, FDA, Food Marketing, FTC, Health Guidelines, Overregulation, USDA
Posted in Chocolate, Confections, Food, Health, Marketing, Politics | Comments Off
Friday, June 10th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 You don’t have to convince a kid to eat a piece of candy. But to help grown-ups justify indulging in a chocolate bar or a handful of jellybeans, candy companies are touting new health benefits of their products. Though health benefits are not the direct reason for consumers to grab up the sweet stuff, it is an added incentive.
At Choclatique, we know that consumers buy candy primarily for the taste, but it does factor in that consumers are more focused on their diets these days and are trying to eat more healthfully. We think it’s more than just an added benefit.
 One of the best-known healthful treats is dark chocolate. Dark chocolate makers were among the first to educate consumers on the ‘better for you’ positioning, especially promoting the antioxidant content. But more recently, candy companies offering assorted fruit flavors have been getting in on the health trend as well.
 We’ve known for a long time that consumers read labels and look for confections with no preservatives, artificial colors or flavors which are the basis for Choclatique products. They’re also interested in candy made without high-fructose corn syrup—using pure cane sugar instead. Now, we are finding many snack and candy companies are promoting products with additional antioxidants. Pomegranate and other fruits big on health benefits have become a popular addition to many candies. Some of the newest flavors of licorice include blueberry and pomegranate made from real juice. Chocolate manufacturers, while still marketing their dark chocolate for its health benefits, have also moved on to chocolate low in sugar or completely sugar-free and the blending of fruits high in antioxidants such as strawberry, orange, blueberry, cherry and pomegranate.
 At Choclatique, we make the Pure Power energy bar. Made with US-grown peanuts, peanut flour, cherries and blueberries, this healthy snack packs over 9 grams of pure protein and is high in antioxidants. Footed with a low sugar chocolate platform, all of the ingredients are commonly found in your own pantry. One great additional benefit is that Pure Power is also Gluten-free.
For some, price is a strong factor with consumers willing to choose a cheaper, less healthy product rather than pay a little more for something more healthful. But now, some health concerns are carrying over to the general public and consumers starting to understand that a piece of chocolate can be more than just a satiating snack. Market research shows that while healthier candies were once only reaching a niche audience… that audience is growing. There are groups, such as baby boomers and young families that are more inclined to look for health benefits than just price alone.
At Choclatique, we feature Elephant Chocolate, Q-91 and Private Reserve Dark that are lower in sugar and higher in many of the healthful benefits than milk or white chocolate. We offer the appeal and benefits to a more health conscious consumer with functional chocolates while still maintaining tasteful indulgence.
If you have a passion or even an addiction to the brown stuff, let’s talk… you can look me up on Facebook and follow me on Twitter.
Another Shameless Plug: I want to introduce you to my new book, Choclatique. It’s the perfect gift for brides, grooms, grandchildren’s birthday, anniversaries… actually Choclatique, both the book and the chocolate, are perfect for just about any occasion. Signed copies will be available after October 1st.
 Choclatique is the first interactive cookbook. It is sprinkled with ChefSecrets which are highlighted with a QR Code. When you scan the QR Code with your smartphone, it directs you to a video where I demonstrate the “secret” technique. You can also purchase a chocolate tasting kit to compliment the book. Pretty cool!
CHOCLATIQUE by Ed Engoron
Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011 Chocolate Doctor
Tags: Antioxidants, Dark Chocolate, Elephant Chocolate, Gluten-free, Healthful chocolate, Pure Power Bars, Q-91, Sugar-free chocolate
Posted in Chocolate, Confections, Food, Health | Comments Off
Thursday, May 12th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
There is finally scientific research that says it’s all right to have a little candy and chocolate in your diet.
 While it may be hard to believe candy eaters tend to weigh less; have a lower body mass index (BMI) and waist circumferences; and have decreased levels of risk factors for cardiovascular disease and metabolic syndrome, according to a new study published in Nutrition Research.
“Candy is a unique treat that can provide moments of joy and happiness,” says Alison Bodor, senior vice president of public policy and advocacy for the National Confectioners Association. “Consumers should feel confident that candy, consumed in moderation within a diet balanced with regular physical activity, can be part of a healthy, happy lifestyle.” Isn’t that what mom always taught us?
The study showed that while candy contributes modestly to caloric intake when it is consumed, there was no association of total candy intake to increased weight/BMI — suggesting that over time, consumers were able to balance longer-term caloric intake.
 It also found that diet quality was not affected by total candy or chocolate candy consumption when consumed within energy limits; chocolate candy was associated with a 15% reduced risk of metabolic syndrome and candy eaters had a 14% decreased risk of elevated diastolic blood pressure and lower C-reactive protein level than non-candy eaters.
However, I still believe in the old adage that mothers have been telling us for years, “All things in moderation.”
Chocolate Doctor
Tags: BMI, Candy consumption, diet, healthy lifestyle, metabolic syndrome
Posted in Chocolate, Confections, Food, Health | Comments Off
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