Archive for the ‘Health’ Category
Thursday, April 28th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 I don’t know what’s in the water in Washington D.C. or what drugs the members of Congress take to make them want to stick their noses into areas they know nothing about. It makes no difference—Republican or Democrat—they can’t resist tinkering with our foods. I call these meddling politicians Chefs de Ignorance or Dopes de Cuisine. They have investigated saccharin, Alar, tropical oils, salt, flavors, butter and margarines and now, colors… again. If they all had their way we would be living in a drab, colorless world of foods. Yes, now they want us to eat black and white, colorless foods.
 What would the United States look like in a world without food coloring? Cheetos would look like the shriveled larvae of a large insect. Not surprisingly, in taste tests people derived little pleasure from eating them. Their fingers did not turn orange. And their brains did not register much cheese flavor, even though the Cheetos tasted just as they did when bright Cheddar orange. What you should know is even natural Cheddar cheese is tinted orange. Brian Wansink, a professor at Cornell University and director of the university’s Food and Brand Lab, says, “People ranked the taste as bland and unsatisfying and said that they weren’t much fun to eat.”
Naked Cheetos would not seem to have much commercial future. Nor might some brands of pickles. The pickling process turns them an unappetizing gray. A tint is responsible for their robust green. Gummi worms without artificial coloring would look, like, well, muddily translucent worms. Jell-O would emerge out of the refrigerator a jiggly, watery beige.
 No doubt the United States would be a considerably colorless place without artificial food coloring. But might it also be a safer place? The Center for Science in the Public Interest, a radical advocacy group, asked the government last month to ban artificial coloring because the colors that are used in some foods “might” worsen hyperactivity in some children. Old news. This is the same bogus research that is being rehashed once again to try to scare people.
“These dyes have no purpose whatsoever other than to sell junk food,” Marion Nestle (she can’t be a part of that famous family, can she?), a professor of nutrition, food studies and public health at New York University.
A government advisory panel concluded that there was no proof that dyes caused problems in most children, and that whatever problems they might cause in some children did not warrant a ban or a warning label beyond what is already required—a disclosure on the product label that artificial colors are present.
 We believe that color is such a crucial part of the eating experience that banning it would take much of the pleasure out of eating. The question is would we really want to ban everything when only a very small percentage of us are sensitive? I don’t think so. Indeed, color often defines flavor in taste tests. When tasteless yellow coloring is added to vanilla pudding, consumers say it tastes like banana or lemon pudding. And when mango or lemon flavoring is added to white pudding, most consumers say that it tastes like vanilla pudding. Color creates a psychological expectation for certain flavors that is often impossible to dislodge. In fact, color can actually override the other parts of an eating experience.
 Even so, some food companies have expanded their product offerings to include foods without colorings. You can now buy Kool-Aid Invisible, for instance, and Kraft Macaroni and Cheese Organic White Cheddar—both by General Foods. Some grocery chains, including Whole Foods Market and Trader Joe’s, refuse to sell foods with artificial coloring.
As yet, natural colorings have not proven to be a good alternative. They are generally not as bright or stable as artificial colorings, which can remain vibrant for longer periods of time. Natural colorings can fade within days.
 Todd Miller, the executive pastry chef for Hello, Cupcake! in Washington, said he was dedicated to simple, natural ingredients. His cakes are made with flour and butter, and his red icing gets its color strictly from natural strawberry purée.
But the sprinkles that top many of his creations have colorings derived artificially. And he has no intention of changing that because the natural stuff just isn’t as, well, colorful. “I could live without sprinkles, but why would I want to?” he asked. “They’re cupcakes. They’re supposed to be fun.”
  So are the rest of the foods we like to eat, including some of Choclatique’s most colorful truffles. Our Spring Collection, perfect for Mother’s Day, bursts with the colors and flavors of the season, in addition to being dusted with edible 24-karat gold. Our fanciful Carnival Collection wouldn’t be nearly as whimsical or thrilling without the bright blue of Cotton Candy, the verdant green of County Fair Limeade or the pink and blue swirls of Gubble Bum.  Without color, our striking chocolate Gemstones, with the deep crimson of our Pomegranate Crème Caramel Garnet, the royal purple of California Plum Cream Amethyst or the glittery gold of Gold Toffee Crunch would not be nearly as mesmerizing nor beautiful. Color is an essential component of the foods we eat, which adds a necessary element of fun to our lives.
  Chocolate Doctor
Tags: Artificial Food Coloring, Colored Chocolate, Colorful Food, Congressional Meddling, Gemstone Chocolates, Spring Colors
Posted in Chocolate, Food, Health, Politics | Comments Off
Thursday, April 14th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 The Olympic Games have been tarnished with controversies over blood doping, steroids, performance improving drugs and supplements. Even athletes who have taken an over the counter cold medication have been disqualified for a medal.
 What I learned when researching for my new book, Choclatique, that the American swimmer Michael Phelps, who won fourteen career Olympic gold medals—the most of any Olympian—figure it out. He played it safe by drinking chocolate milk between races in Beijing.
 In a recent study if was found that chocolate milk may be as good, or even better, than sports drinks at helping athletes recover from strenuous exercise. Chocolate milk has the optimal ratio of carbohydrates to protein, which helps refuel tired muscles. And let’s face it: it tastes much better than those sugary-sweet, expensive sports beverages.
So, say no to Monster and Red Bull, and yes to chocolate milk. That’s what two University of Connecticut researchers, studying the effects of different beverages on young people has concluded. Nancy Rodriguez, who researches the science of endurance sports, says chocolate milk has proved to be an effective post-workout drink for restoring muscle tone. The study, funded by the National Dairy Council and the National Fluid Milk Processor Promotion Board, was focused specifically on what chocolate milk can do for athletes.
So what does chocolate milk do that plain white milk doesn’t? Rodriguez says, “The chocolate adds a little more sugar, and hence carbohydrates. Carbs—that’s still the energy that helps the muscle do the work. But you want milk to rebuild the muscle.” Rodriguez cautions that the extra sugar isn’t optimal for everyone, but athletes can benefit from it.
 For the study, moderately trained male runners ran for 45 minutes at least five days a week for two weeks. Some drank chocolate milk while others drank a carb-only drink such as Gatorade or Powerade; each drink had the same number of calories. Breath and blood samples taken after the first and second weeks indicated that the chocolate milk drinkers had greater muscle rebuilding.
Most important, she said, is for athletes to realize that milk—whether plain or sweetened—is as good and often better than many of the significantly more expensive products sold at nutrition stores. Many of the products marketed to athletes for energy and endurance are just souped-up versions of old-fashioned milk. Despite the many claims of supplements, it’s hard to beat all-natural.
Milk also has bioactive compounds—things that we don’t really know, but probably provide some nutritional value. Likewise, chocolate has over 300 beneficial chemical compounds which appear to complement milk.
 And stay away from energy drinks like Red Bull, warns Yifrah Kaminer, a professor of psychiatry and pediatrics at University of Connecticut. He published an article in the journal Child and Adolescent Psychiatric Clinics of North America in July on the dangers of caffeine for young people.
Kaminer said that 30 percent of young people between ages 12 and 17 regularly consume large quantities of energy drinks. Some of the super-caffeinated drinks, like Spike Shooter and Wired x505 (a whopping 500 milligrams of caffeine), carry warning labels that the product isn’t recommended for anyone under 18.
“Energy drinks’ much-touted exotic ingredients—taurine and guarana—give the drinks mystical flavor and image,” Kaminer said. But it’s really caffeine and sugar that do all the heavy lifting. Caffeine levels in energy drinks can range from 80 milligrams in an 8.2-ounce can of Red Bull to 300 milligrams in an 8.4-ounce can of Spike Shooter. To compare, a small McDonald’s coffee has 100 milligrams, while a large Starbucks has 330 milligrams and a 12-ounce can of Coke has 34 milligrams.
 “The big difference between coffee and energy drinks,” Kaminer said, “is that young people are more apt to consume energy drinks. Also, they tend to drink many of them.”
So, stick with no or low fat milk—chocolate milk—for improved muscle tone, building and peak performance… and go for the gold!
Chocolate Doctor
Tags: Caffeine, Chocolate Milk, Energy Drinks
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Wednesday, March 2nd, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 With all the nutritional news coming out of the White House these days, I only have one thing to say to Michelle Obama, “There is no evidence to implicate cacao bean consumption with obesity.” Cacao beans contain no sugar and only between 12 and 50% fat depending on variety and growth conditions.
 Cacao is remarkably rich in sulfur and magnesium. In fact, the nutritional aspects of cacao show the beans to be the number one source of magnesium of any food. This is likely the primary reason women crave chocolate during certain times of the month. Magnesium is known to balance brain chemistry, builds strong bones and is associated with increased happiness. What’s more, magnesium is the most deficient major mineral in the Standard American Diet—with over 80% of Americans chronically deficient in Magnesium!
 Cacao is also high in the “beauty” mineral sulfur. Sulfur builds strong nails, hair, shiny skin, detoxifies the liver and supports healthy pancreas functions. Anecdotal reports indicate that cacao consumption can detoxify mercury because it is so high in sulfur content.
 Cacao contains small amounts of natural caffeine and theobromine. However, experiments have shown that these stimulants are far different when consumed raw than when processed.
 Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors). These are different from human digestive enzyme inhibitors found in most nuts and seeds. According to Dr. Gabriel Cousens, MAO inhibitors also facilitate staying younger longer and even have powers of rejuvenation. Does this mean a chocolate fountain is the fountain of youth? Well, the jury is still out on this claim.
 Phenyethylamine (PEA) is found in chocolate. PEA is an adrenal-related chemical compound that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing one’s focus and alertness.
 Recently, a neurotransmitter called anandamide has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as the “Bliss Chemical” because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies’ ability to breakdown anandamide. This means that the natural cacao anandamide may stick around longer, making us feel better longer when we eat chocolate.
And don’t be so worried about chocolate allergies. A recent study showed that only 1 out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically that the person is in fact allergic to nuts, milk and dairy products rather than chocolate.
 So, you see there are lots of great reasons to include chocolate in a well balanced diet. At Choclatique, we all enjoy an Ingot or two a day of Q-91, our functional chocolate that is low in sugar and has many of the health benefit listed above.
 Chocolate Doctor
Tags: Anandamide, Brain Chemistry, Chocolate Health Benefits, Food Allergies, Healthful chocolate, MAO Inhibitors, Phenyethylamine
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Wednesday, January 5th, 2011
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 2010 has come to an end and this is the beginning of a promising new year—2011. It is an appropriate time to look back at some of the events that have taken center stage in our lives over the last year.  Don’t worry… I am not going to carry on about health care, Don’t Ask, Don’t Tell; the START Treaty or even the drubbing the Democrats took during the November election. About the only subject on a political note I have is over my concerns of tragic unrest in Ivory Coast which has the vast potential to disrupt the lives of many innocent people and further destabilize cocoa prices which are already at an all-time high.
 What I do want to address are new learnings about chocolate this past year. The cacao genome map is being studied and we are discovering so much more about this wonderful, ancient and magical plant, including all of the health benefits that can be derived from eating a moderate amount of dark chocolate each day.
 We read about a new cocoa-based drug that has the potential to treat persistent coughs. The drug is a joint development by United Kingdom-based SEEK, and United States-based Pernix. This new drug contains theobromine, an ingredient naturally present in cocoa and chocolate. The drug is entering the final stages of human clinical trials and could be on market within a little more than two years. This will be the first effective non-opioid treatment for persistent or chronic cough in two decades. Human trial research in South Korea has shown that theobromine has none of the side effects associated with standard drug treatments for persistent cough.
 Persistent cough is a very common condition, afflicting over 800 million people worldwide, with an estimated 12% of the general population having the symptoms. Failure to treat a cough can lead to enormous consequences in terms of loss of one’s heath and well-being. Theobromine, a key compound in chocolate, has been shown to inhibit the inappropriate firing of the vagus nerve, which is a key cause of a persistent cough.
I, for one, have had a persistent, nagging cough since a bout with pneumonia several years ago and take at least one Choclatique Q-91 square—our functional chocolate—to dampen it down. As good as Q-91 is, I am still looking forward to concentrated chocolate flavored cough drops or syrups.
During the year we continued to hear about the expanded benefits of chocolate which has been used a vasodilator, or blood vessel widener, a diuretic, a heart stimulant, a cavity inhibitor and even a way to improve bad breath.
 We also learned this year that Flavanol compounds derived from cocoa boosts the beneficial bacteria in the intestine. The study, published in the American Journal of Clinical Nutrition, demonstrates the effect of cocoa flavanols on select stomach bacteria in humans and, “suggests the potential prebiotic benefits associated with the dietary inclusion of flavanol-rich foods have a beneficial effect through their selective metabolism in the intestinal tract.”
 Scientists from the Nestlé Research Center reported earlier this year that a that daily consumption of just 40 grams of dark chocolate like Choclatique’s Q-91 significantly increases a person’s metabolism to help control weight maintenance. Dr. Jeremy Spencer from the University of Reading said that implications of the study are “that subtle changes in dietary habits, such as eating dark chocolate, can benefit long term health.”
 Manufacturers’ interest in the active compounds in cocoa started about 20 years ago when scientists sought to understand the flavor components of chocolate. The bitter and astringent compounds were isolated, and further study and clinical work showed the health benefits of the monomers and the tannins, particularly epicatechin.
 Scientists active in the area are keen to stress that chocolate and cocoa are very different in terms and not interchangeable. Cocoa is the non-fat component of cocoa liquor (finely ground cocoa beans) which is used in chocolate making or as Cocoa liquor contains approximately 55 per cent cocoa butter and together this comprises cocoa solids, often referred to on chocolate packaging. cocoa powder (usually about 12 percent fat) for cooking and drinks. Chocolate refers to the combination of cocoa, cocoa butter, sugar, etc. in a solid food product.
 All of us at Choclatique thank you—our loyal readers and valued customers—for a great 2010 and we wish you all a healthful and prosperous 2011 filled with sweet dreams and chocolate wishes.
Chocolate Doctor
Tags: 2011, Chocolate Health Benefits, Cocoa-based Chronic Cough Drug, Dark Chocolate, Flavanol, Q-91, Theobromine
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Tuesday, October 19th, 2010
— Ed Engoron, Co-Founder of Choclatique
From obesity to diabetes, how startling discoveries about the womb are changing the way we think about health.
 Women have heard for years all the things that are bad to eat when pregnant, but now we are learning that chocolate may be just what the doctor ordered.
We know childhood diabetes, teenage obesity, chronic depression and heart disease afflict millions of Americans in nearly epidemic proportions. And now, according to Annie Murphy Paul’s new book, Origins: How the Nine Months Before Birth Shape the Rest of Our Lives, we are just starting to learn that those conditions may originate, at least partly, in the womb.
 We’ve all heard about the effects of thalidomide exposure and fetal alcohol syndrome, but in recent years, the burgeoning science of “fetal origins” has made some surprising new discoveries about how conditions in the uterus can affect an adult person’s health in the future.
For instance, pregnant women who were close to the Twin Towers on 9/11 and developed post traumatic stress disorder gave birth to babies with low levels of cortisol, a hormone that regulates stress. Women who are depressed while pregnant are likelier to deliver premature babies with low birth weights. These scientific discoveries reinforce the notion that, while a person’s genetic code only offers a template for development, the conditions in the womb fine-tune the expression of those genes. It is the perfect welding of nature and nurture.
 Origins investigates the consequences that the nine months of gestation have for infancy, childhood, adulthood and even old age. We get our DNA at the moment of conception, but the way our genes behave and the way they’re expressed, can still be affected by the environment. Now we’re learning that this kind of epigenetic modification, as it’s known, happens most consequentially in the uterus.
And not at all surprising, we are what we eat or you are at least what your mother has eaten 9 months prior to your birth.
 The expectant mother should eat fish, making sure it’s low in mercury. And here’s the best part—Moms-to-be should also eat a moderate amount of, you guessed it—chocolate! Chocolate is associated with a reduced risk of preeclampsia (hypertension and related problems during pregnancy).
Expectant mothers should also perform a moderate amount of exercise, because that gives the fetus a workout, too. And, moms and the people around them should help maintain a moderate level of stress because that actually accelerates fetal brain development.
But the bigger message is to keep an open mind. We are constantly learning new information about diet and its effects on our day-to-day lives. It seems that our mothers and grandmothers were correct when they told us “everything in moderation” including a little chocolate in your everyday diet.
Chocolate Doctor
Tags: Chocolate, Pre-natal Health, Pregnancy
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Tuesday, September 14th, 2010
— Ed Engoron, Co-Founder of Choclatique
Chocolate, and its reported therapeutic properties, has made recent splashes across the media. In fact, several new and different medical studies performed by reputable universities, organizations, and institutions cite the possible benefits of eating chocolate.
The following is meant to be a brief overview of research results as related by a variety of resources and publications. However, scientists are constantly uncovering new information about the more than 300 chemicals contained in chocolate—so keep your eyes on the news for the latest updates and changes in chocolate health.
Here are some interesting facts compiled by the Field Museum in Chicago for their Chocolate Exhibit on the health benefits of chocolate.
 Does chocolate cause cavities?
Not necessarily. According to a recent study by Osaka University in Japan, cacao contains antibacterial agents that actually fight tooth decay. However, most mass-produced chocolate contains sugar, which is known to cause tooth decay and probably counteracts the benefits of these agents.
Does chocolate cause acne?
Not according to studies performed by the Pennsylvania School of Medicine and the U.S. Naval Academy. Eating or not eating chocolate made no difference in the skin condition of the study participants. In fact, most doctors believe that acne is not linked primarily to any diet.
 Will the caffeine in chocolate make me jittery?
Probably not. Cacao does contain a number of stimulants, such as caffeine and theobromine, but in small amounts that are diluted even further when processed into chocolate. In fact, one ounce of milk chocolate contains about the same amount of caffeine as one cup of decaffeinated coffee. Interestingly, one study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain.
Can chocolate cause headaches?
There is little evidence of this, according to research conducted by the University of Pittsburgh. However, some studies suggest that chocolate may trigger headaches specifically in migraine sufferers.
 Is chocolate an aphrodisiac?
Not really. Chocolate contains small amounts of a chemical called phenylethylamine (PEA), which is a mild mood elevator. It’s the same chemical that our brain produces when we feel happy or “in love.” The mild “rush” we get from this substance may be why some people say they’re “addicted” to chocolate.
Will chocolate raise my cholesterol levels?
Contrary to popular misconception, eating lots of chocolate does not raise blood cholesterol levels. According to Mayo Clinic studies, chocolate contains stearic acid, which is a neutral fat that does not increase bad cholesterol (LDL). Also, the cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat. This is the same type of fat found in olive oil that may actually raise good cholesterol (HDL).
 Will eating chocolate make me fat?
It can—if you eat enough of it. Chocolate, especially milk chocolate, is high in calories. In fact, it was once prescribed to help fatten up patients suffering from wasting diseases like tuberculosis. However, some people claim that drinking a cup of hot chocolate before a meal actually diminishes their appetite. One researcher at the Aromocology Patch Co. Ltd. even experimented with helping patients lose weight by having them sniff a chocolate-scented patch whenever they were tempted to snack!
Does chocolate contain any nutrients?
Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals:
- • 3 grams of protein
- • 15% of the Daily Value of riboflavin
- • 9% of the Daily Value for calcium
- • 7% of the Daily Value for iron
And if you add nuts like almonds or peanuts into the mix, you increase all of the amounts of nutrients listed above.
 Will I live longer if I eat chocolate?
Perhaps. A Harvard University study found that men who ate chocolate lived one year longer than those who didn’t. Scientists think that chocolate contains chemicals that help keep blood vessels elastic and increase beneficial antioxidants in the bloodstream, but research is under way and no conclusive results have been found.
Many people eat chocolate when they are sad or feeling down. Others crave the stuff, claiming they are addicted to chocolate’s unique taste and smell. Some even assert that chocolate can relax you, help you lose weight, and even prolong your life.
Scientists from many different institutions and organizations have conducted a number of studies on chocolate in recent years in order to sort through these claims. What they have discovered will not only surprise you, but may forever change the way you think about, buy, and eat chocolate.
Chocolate Doctor
Tags: Chocolate Health Benefits
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Monday, April 19th, 2010
— Ed Engoron, Co-Founder of Choclatique
This week, Spanish medical researchers reported that chocolate may be good medicine for patients with severe liver disease. Those Spaniards must have known something very early on know since they’re the ones who first brought chocolate to Europe from the New World in the Americas.
 Reuters of London was all abuzz about comments made by Dr. Mark Thursz, a professor of hepatology at London’s Imperial College, when he said, “This new study shows a clear association between eating dark chocolate and (lower) portal hypertension and demonstrates the potential importance of improvements in the management of cirrhotic patients with chocolate.” Cocoa, rich in dark chocolate and low in sugar, could be prescribed for people with liver cirrhosis in the future. This is yet another new study among a body of research to demonstrate the amazing potential health benefits of chocolate.
 The Spanish researchers said that eating dark chocolate capped the usual after-meal rise in abdominal blood pressure, which can reach dangerous levels in cirrhotic patients and, in severe cases, lead to blood vessel rupture. Cirrhosis is scarring of the liver as a result of long-term damage. It is caused by various factors, including hepatitis infection and alcohol abuse.
Found in cocoa, antioxidants called flavanols are believed to be the reason why chocolate is so good for the control of blood pressure because the chemicals help the smooth muscle cells of the blood vessels to relax and widen.
A study of 21 patients with end-stage liver disease found that those given a meal containing 85% cacao dark chocolate had a markedly smaller rise in blood pressure in the liver—or portal hypertension—than those given white chocolate.
The results were presented at the annual meeting of the European Association for the Study of the Liver in Vienna and follow a number of earlier scientific studies suggesting that dark chocolate also promotes heart health.
At Choclatique, we have developed a great-tasting chocolate low in sugar and high in antioxidants, called Q-91. Choclatique’s Q-91 is a uniquely complex blend of several different cacao beans from each of the major cacao growing regions around the world. With the first taste, you will discover that the rich, natural flavors of ripe cherry and deep chocolate foreshadow complex layers of tart citrus, red fruit and nutty notes held up by a solid chocolate base.
Even though Choclatique’s Q-91 tastes great, it still contains alkaloids such as theobromine and phenethylamine, which are said to have positive physiological effects on the mind and health benefits for the body. Dark chocolate like Q-91 has been linked to increased serotonin levels in the brain because it includes a substantial amount of antioxidants that reduce the formation of free radicals and lessen the effects of many diseases and aging.
Tags: Antioxidants, Chocolate Health Benefits, Dark Chocolate, flavanols, liver cirrhosis, lower blood pressure
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Thursday, March 11th, 2010
— Ed Engoron, Co-Founder of Choclatique
When I was 16 years old my father suffered a debilitating stroke. Having been to the doctor and given a good bill of health only 2 weeks before, it was shock to say the very least. It was something that my family never recovered from. How could someone who was that healthy be lying on the floor? Most experts say the causes for the common stroke are still quite puzzling.
 Could chocolate have prevented his stroke? Last week a Harvard study found that a couple of squares of dark chocolate a day might reduce the risk of a hemorrhagic stroke, by 52 percent.
There are two types of strokes—ischemic and hemorrhagic. An ischemic stroke occurs when a blood vessel that supplies blood to the brain becomes blocked. This type of stroke accounts for about 80 percent of all strokes. Hemorrhagic strokes occur when a blood vessel in the brain bursts and bleeds into the brain which makes up about 20 percent of all strokes.
The findings were presented last week at the American Heart Association’s conference on cardiovascular disease epidemiology and prevention in San Francisco, California.
 According to Dr. Martin Lajous, “The research found that the effects of a rich cocoa (about 9 grams—2 or 3 squares daily—35% cacao at a minimum—we recommend Choclatique Q-91 or Elephant Chocolate 76% cacao) on cardio vascular health seems to be through its effect on blood pressure, and the capacity to improve the flexibility of the blood vessels.”
 The benefit attributed to cocoa stems from substances it contains known as flavonoids, which are believed to help protect against certain cardiovascular disease risk factors, such as blood pressure and blood clotting.
People who add such things as chocolate or red wine to their diet with the hope of helping to prevent heart disease also need to be aware that they’re taking in additional calories. So mild exercise 3 to 4 times a week is advised. If you start adding weight, you may be giving yourself additional risk factors for stroke and heart disease.
How Do You Recognize Stroke?
Symptoms of stroke appear suddenly. Watch for these symptoms and be prepared to act quickly for yourself or on behalf of someone you are with:
- • Sudden numbness or weakness of the face, arm, or leg, especially on one side of the body.
- • Sudden confusion, trouble talking, or understanding speech.
- • Sudden trouble seeing in one or both eyes.
- • Sudden trouble walking, dizziness, or loss of balance or coordination.
- • Sudden severe headache with no known cause.
 If you suspect you or someone you know is experiencing any of these symptoms indicative of a stroke, do not wait. Call 911 emergency immediately.
There are now effective therapies for stroke that must be administered at a hospital, but they lose their effectiveness if not given within the first 3 hours after stroke symptoms appear. Every minute counts!
Costs of Stroke to the United States: estimated at $43 billion / year
- • Direct costs for medical care and therapy: estimated at about $28 billion / year
- • Indirect costs from lost productivity and other factors: estimated at about $15 million / year
- • Average cost of care for a patient up to 90 days after a stroke: $15,000
- • For 10% of patients, cost of care for the first 90 days after a stroke: $35,000
 • Percentage of direct cost of care for the first 90 days*:
- • Initial Hospitalization = 43%
- • Rehabilitation = 16%
- • Physician Costs = 14%
- • Hospital Readmission = 14%
- • Medications And Other Expenses = 13%
SOURCES: Martin Lajous, M.D., doctoral candidate, Harvard School of Public Health, Boston; Keith Siller, M.D., Medical Director, Comprehensive Stroke Care Center, New York University Langone Medical Center, New York City; March 3, 2010, presentation, American Heart Association’s Cardiovascular Disease Epidemiology and Prevention Annual Conference, San Francisco
Tags: Dark Chocolate, Healthful chocolate, Preventing Cardiovasular Disease, Recognizing Stroke Symptoms, Strokes
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Thursday, February 18th, 2010
— Ed Engoron, Co-Founder of Choclatique
 I have always been a little on the chubby side and in order to keep my weight in check I try to eat well and exercise every day. Joan and I drive by the doughnut store every morning on the way to the Chocolate Studios and I will frequently call her on her cell phone asking her if it’s a “doughnut day.” The usual answer from her is a ‘NO!” Well, that’s the way it comes across, but what she politely says is, “if you really need a doughnut this morning and want to go off you diet then go ahead.” It comes across as a resounding “No, you fat guy, you don’t need another doughnut you’re going to be tasting chocolate all day.”
 So this morning I tried a different approach and asked Joan, “Wouldn’t be great if broccoli was bad for you and doughnuts made you thinner and you never had to diet or exercise? Wouldn’t it be fantastic if all indulgent foods were really a cure-all?
 Well, in recently completed research chocolate may may have been found to be that ambrosia of the gods and companion to wine. The research presented chocolate and red wine are thought to be potent medicines for killing cancer. Red grapes and dark chocolate join blueberries, garlic, soy, and teas as ingredients that starve cancer while feeding bodies according to the Angiogenesis Foundation headed William Li (presented at the prestigious TED Conference).  The Massachusetts-based foundation is identifying foods containing chemicals that evidently choke-off blood supplies to tumors, starving them to death. “We are rating foods based on their cancer-fighting qualities,” Li said. “What we eat is really our chemotherapy three times a day.” “There is a medical revolution happening all around us,” Li said. “If we’re right, it could impact on consumer education, food service, public health, and even insurance agencies.”
About a dozen drugs are already in use to deprive tumors of blood supplies in a treatment tactic called “anti-angiogenesis.” The foundation pitted some foods against approved drugs and found that soy, parsley, red grapes, berries and other comestibles were either as effective or more potent in battling cancer cells. Eaten together, the foods were even more effective in fighting cancer.
 Dr. Li explained that Mother Nature laced a large number of foods and herbs with anti-angiogenesis features. For many people around the world, dietary cancer treatments may be the only solution because not everyone can afford expensive cancer drugs. And why shouldn’t they be for everyone if great tasting foods can get the job done better?
The foundation also discovered that the anti-angiogenesis properties of foods melt away fat, which relies heavily on blood flow to sustain itself. Tests showed that mice genetically prone to be chubby could be trimmed to average mouse size using this approach.
At Choclatique we make a variety of these high anti-oxidant chocolate offerings from which to choose starting with our Private Reserve Dark (64%), Elephant—Seriously Strong Chocolate (76%) and Q-91 (91%). All of these dark chocolates provide a “euphoric feeling” that many people experience after indulging. Chocolate contains more than 300 known beneficial compounds that recent medical research has linked the antioxidants found in cacao—the fruit from which chocolate is made—to decreases in blood pressure and reductions of “bad” cholesterol levels.
Chocolate is a known stimulant and is also thought to be an aphrodisiac. Our dark chocolates are low in sugar and rich in flavanols which now even more physicians and nutritionists say are beneficial to your health. Scientists are still developing their opinions on the health benefits of dark chocolate, but the research has certainly reduced the stigma of a moderate daily dark chocolate habit.
So the next time you feel the need for a doughnut, chocolate chip cookie, or hot fudge nut trifle, don’t feel deprived, satiate your cravings with a piece of a great tasting dark Choclatique chocolate bar.
Update: For additional information check out: http://www.foodnutritionscience.com/index.cfm/do/monsanto.article/articleId/392.cfm
Tags: Anti-cancer foods, Dark Chocolate, flavanols, Healthful chocolate
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Monday, January 25th, 2010
— Joan Vieweger, Co-Founder of Choclatique
Twice a year the artisans and merchants of “fancy” foods gather in New York and San Francisco for the Summer and Winter Fancy Food Shows, sponsored by the NASFT—National Association for the Specialty Food Trade. Some 45,000 buyers walk aisle after aisle after aisle perusing, sniffing, nibbling and evaluating a mind-boggling 250,000 products from all around the world, including gourmet chocolates, handmade chocolate, chocolate truffles and fine chocolate.
Just prior to the start of the Fancy Food Show, our own talented group of artisans gathers for our semi-annual meeting of the FCIA—Fine Chocolate Industry Association. It’s a fun and fascinating group that includes professionals from all around the country involved in chocolate from blossom to bean to bonbon and bar: growers/producers, chocolatiers, chocolate makers, pastry chefs, chocolate manufacturers, marketers, writers, educators and specialty retailers.
 The winter confluence of these groups took place January 16th-19th in San Francisco, so I grabbed my umbrella, trench coat and Wellies (have you seen our California weather lately?) and hit the road (or the airport and train station anyway).
Our FCIA program this year included a new feature called the Gallery Showcase in which members were given a small presentation space to “showcase” some of their latest and greatest or soon-to-be-released products. This was the first time that our fun and flavorful new Easter Chicks made their public debut. Chicks officially “hatch” on March 1st; they make wonderful chocolate gifts. Chicks make an excellent companion chocolate to our 24-karat gold Spring assortments.
 The aww-factor was pretty high as my fellow association members considered the amount of painstaking detail involved in creating these hand-made chocolates. Each Chick is carefully hand-painted (eyes, beak, face/body, shell top and bottom), then cast in Private Reserve Premium Dark Chocolate (64% cacao), creamy Prestige Milk Chocolate (32%) or Snowy White Chocolate (33%), and filled with layers of flavors including Bumble Berry, Cherries Jubilee, Orange Orchard, Sticky Almond and Sweet Sesame Seed Crunch, among others.
The educational portion of the evening focused on an informative—and surprisingly entertaining—panel discussion focusing on the mystery, myths and facts around the health benefits of chocolate. An impressive panel of scientists and experts were assembled to explore the topic. They included: David Stuart, Director Natural Product Sciences for The Hershey Company; Catherine Kwik-Uribe, PhD Research Scientist for Mars; Joan Steuer, President of Chocolate Marketing and Founding Editor of Chocolatier (now Dessert Professional); and Clay Gordon, Founder of The Chocolate Life (online community).
The scientists presented data from research studies suggesting that chocolate does in fact yield beneficial effects from consumption including improvement in blood flow within 20 minutes of consumption and a reduction in blood pressure with daily consumption of small amounts (more studies are underway to further validate these findings). Clay discussed the benefits associated with cocoa and chocolate’s exceedingly high ORAC values (Oxygen Radical Absorption Capacity, one of the primary methods for measuring and comparing antioxidant properties in foods), and Joan Steuer reminded us all that even if chocolate is ultimately determined to be a “health food” by any scientific standard, we should all remember the primary reason to consume is for the pure pleasure of the chocolate-eating experience.
The following day I put on my walking shoes and traversed over 180,000 square feet of exhibits at Moscone Center.  I must admit to being a little myopic, focusing on the wonderful world of gourmet chocolate and our wonderful supporting vendors (packaging and specialty ingredients), but I did “slow my roll” a bit around the dozens of cheese booths (hey, I grew up in Wisconsin and now live in California… there’s whey in my blood) I encountered, not to mention artisan sausages and charcuterie producers. Of course, the What’s New/What’s Hot section is not to be missed, either. Lots of “green” offerings this year, and gluten-free was all the rage… none quite as good our gluten-free PurePower Peanut Bars.
Every style of specialty food is represented in a demonstration of America’s seemingly unlimited entrepreneurial spirit that drives artisans of every style to “take the plunge” and bring their craft to market. It’s only too bad that they don’t add a day for the public, allowing the vast community of foodies to come through to “try and buy.” It would definitely be a finger-lickin’ win/win for all concerned!
Tags: Choclatique, Easter Candy, Easter Chicks, Easter Chocolate, Fancy Food Show, Fine Chocolate Industry Association, Gluten-free, Gourmet Chocolate
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