tag:blogger.com,1999:blog-19598651.post569448760540424806..comments2009-02-04T22:27:39.772-08:00Dr. Joehttp://www.blogger.com/profile/14401603517570061890noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-19598651.post-90132831074064211112008-10-28T08:18:00.000-07:002008-10-28T08:18:00.000-07:00There 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.<BR/><BR/>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.<BR/><BR/>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.<BR/><BR/>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.<BR/><BR/>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.<BR/><BR/>For further information you may go to: www.hoorayforchocolate.com<BR/><BR/>Should you wish additional reference information you may contact me via the communication information on this site.<BR/><BR/>D. H. De Vore, Ph.D, D.Sc.<BR/><BR/>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. <BR/><BR/>She has been symptom free for well over a year.Dr. D. H. De Vorehttp://www.hoorayforchocolate.comnoreply@blogger.comtag:blogger.com,1999:blog-19598651.post-43836082729008645792008-10-24T20:25:00.000-07:002008-10-24T20:25:00.000-07:00Try 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.Nealhttp://www.blogger.com/profile/13628352624184124778noreply@blogger.comtag:blogger.com,1999:blog-19598651.post-44368861493921036962008-10-24T09:05:00.000-07:002008-10-24T09:05:00.000-07:00I 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 &amp; nutrition.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-19598651.post-34612704914775985592008-10-24T07:25:00.000-07:002008-10-24T07:25:00.000-07:00Well for the sake of research. . . . Lindt, Godiva, and Dove Good Eats!<BR/><BR/>Thanks Dr. Joe.Anonymousnoreply@blogger.com