Dar Chocolate is a Superfood | Clincally Studied and Proven | Xocai Also Tested http://businessmirror.com.

ph/component/content/article/29-health-a-fitness/24633 -the-superfoods-16th-of-a-series Dar chocolate: That healthful treat

It all began in 1996 with that groundbrea ing study of the indigenous Kuna India ns of Panama. A research team from the Harvard Medical School led by Prof. Norma n Hollenberg discovered that the island-dwelling Kuna had remar ably healthy blo od pressure levels compared to those living in the mainland. At first they thoug ht that perhaps the Kuna might have a special gene that was passed on to each ge neration that protected them from heart disease. When they examined and tested t he Kuna who had moved to the mainland, they found out they had increased blood p ressures. They realized that there was something more behind the healthy blood p ressures of the island dwellers than just genetics. As part of the research, the Harvard team compared the death certificates of bot h island and mainland dwellers. What they found was a shoc er of sorts: the isla nd dwellers had significantly lower rates of heart disease and cancer. When they analyzed the diets of both populations, they found one more stri ing difference : The Kuna Indians still living in the islands consumed as many as five cups a d ay of different cocoa beverages, whereas the mainlanders dran almost none of th ese. The team then proceeded to analyze the cocoa powder used in the traditional beverages. They discovered it was a rich source of the flavonol epicatechin (a in to the catechins found in tea). This is a potent antioxidant phytochemical on which is based the major effects of dar chocolate.

Dr. Hollenberg s wor with the Kuna was one of a five-part study his team did to det ermine whether or not the flavonol in cocoa met the criteria for a compound that improves circulation in the human body. Earlier, they found that the Kuna islan ders had higher levels of flavonols as well as nitric oxide compared to the main landers. In the four other research projects, the team successfully determined t hat: n Levels of nitric oxide in the blood were higher in people who dran flavonol-r ich cocoa compared to those who dran cocoa beverages with low flavonol content. n Levels of the flavonol epicatechin in the bloodstream were accompanied by impr oved blood flow. n In the laboratory, flavonols administered to sample tissue of blood vessels ca used the tissue to relax. n Pure epicatechin consumed by humans had much the same effect as did consumptio n of flavonol-rich cocoa. More supportive studies Researchers from the Universities of Wisconsin and California (Davis) compared t he effects on the cardiovascular system of drin ing cocoa beverage and ta ing as pirin. They found that those who too the beverage were less prone to blood clot

NOW, we now: A square or two of dar

chocolate can ma e for a healthy dessert.

s just two hours after they dran it. Those who too the aspirin showed the same effect but it too six hours for this to happen. In a 2001 study published in the American Journal of Clinical Nutrition, volunte er subjects were given a commercial chocolate bar containing 148 mg. of flavonol s. The results showed that the volunteers had reduced levels of inflammatory med iators as well as delayed clotting time (aspirin effect). In the February 2003 issue of the Journal of the American Dietetic Association, the researchers describe the fatty acid ma eup, mineral content and flavonoid co mposition of chocolate as well as how these components may wor to support cardi ovascular health. As the researchers explain, the fatty acids in chocolate are p redominantly saturated (stearic and palmitic) and monounsaturated (oleic, the sa me fat in olive oil that lowers both total and LDL cholesterols). The remaining fats are polyunsaturated omega-6. These fats balance each other so that they wou ld tend to have a neutral effect on cholesterol levels. However, in one three-we e trial, consumption of dar chocolate increased HDL (good) cholesterol level b y more than 10 percent. Summary of benefits: n About 100 calories a day of dar chocolate can reduce both systolic and diasto lic blood pressure. n Can increase nitric oxide production to relax arterial walls and reduce blood pressure. n May improve insulin sensitivity (via its antioxidant and ant-inflammatory acti ons) to benefit diabetics. n Prevents oxidation of LDL cholesterol which causes artery-clogging plaque (ath erosclerosis). Useful chocolate tips:

n Keep your inta e of dar chocolate to about 100 calories a day.

n It ta es about 400 beans to yield a pound of chocolate. The beans are processe d into a stic y paste called chocolate liquor which is then used to ma e chocola te products. n When buying dar chocolate, choose the ones with the most cocoa solids as they have the most flavonols. www.Mar etingChocolateInternational.com, http://www.MyChocolatePod.com, http://www.AdamPaulGreen.com, http://www.ImAdamGreen.com, http://www.Faceboo .com/AdamPaulGreen, http://www.Twitter.com/AdamPaulGreen,

n Eat only dar chocolate. Mil e) won t do.

chocolate or white chocolate (even real chocolat

n On a per-weight ed wine.

basis, dar

chocolate contains 8 times more flavonols than tea and r

http://www.Twitter.com/XocaiTopEarner, http://www.Twitter.com/XocaiMXI

http://www.Xocai.com,, http://www.MXICorp.com, http://www.HealthyChocolate.com, http://www.Youtube.com/AdamPaulGreen, http://www.JeanetteBroo s.net

http://adampaulgreen.com/dar -chocolate-is-a-superfood-clincally-studied-and-pro ven-xocai-also-tested/