Ah, yes non alkalinized, dark only please. Dutch process removes all
the flavanoids which are somewhat bitter.
I was peripherally involved with a study designed by Norm Hollenberg
investigating the odd phenomenon that Kuna Indians that moved from
their Panama Islands no longer had the protection from hypertension or
coronary disease that was seen on their islands. On the Islands, the
hospital rarely noted any heart disease or strokes and BP did not seem
to rise with age unlike every western country. Indeed renal blood flow
did not fall with age---not observed almost ANYWHERE else.
They drank 4-5 cups of a cocoa drink on the islands---a habit that
stopped when they they moved to the mainland. The Kuna are exposed to
more cocoa than anyone else on earth Hmmm.
He could not get any funds for years, but sent a grant proposal to
Mars----yes the chocolate bar company founded by Forrest Mars, Sr---one
of the "M's"
in M&M's. He likes to recall being interrupted in a meeting by his
excited secretary: "Dr. Hollenberg, Dr. Hollenberg, You have a call
from Mars!"
Seems the key after studying the Kuna (not a bad assignment in the
winter) seems the key fact is the Kuna Indians drink unprocessed cocoa
containing a highly concentrated type of flavanol known as epicatechin.
Normal volunteers followed by diabetic patients have been studied.
But watch the fat and calories.
A DCO, Mike (dark chocolate only)
Yes! That which has less than 75% cacao is not chocolate. And if you
fellow Brits look carefully at the next bar of Cadbury's Dairy Milk, you
will not find any refernece to chocolate thereon! Some would say that
is
because it contains "caca" instead of "cacao".
Piers
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