Chocolate that's Actually Good for You?

Chocolate that's Actually Good for You?

August 27, 2011 at 5:57 PM

chocolate.jpgThe Hering Clinic's home-made chocolate - mmmmmmmm!

Here at The Hering Clinic we love chocolate, just like most ladies, but the good stuff is expensive and still full of sugar, whatever the shape or form.  We love Booja Booja the best because they use coconut oil which gives them the most delicious melt-in-the-mouth texture and the different flavours are all heavenly, it's always difficult to choose.  Coconut oil is amazing because it contains medium chain fatty acids which are transported via the portal blood stream to the liver, where they go directly into mitochondria and are immediately oxidized for energy. This means they do not get packaged into lipoproteins, and do not get transported to a variety of tissues and are not stored as body fat.  (Life Sciences 62 (14): 1203-1215). The bottom line is that medium chain fatty acids from coconut oil produces almost exclusively energy, rather than being stored as fat.  WALLOP, BUT IT GETS EVEN BETTER!  

New research published in the Medical Journal “Lancet”, shows that eating chocolate could prevent cancer and heart disease and contrary to popular belief also fights tooth decay.  Research conducted by scientists from Holland’s National Institute of Public Health and Environment shows that chocolates contain antioxidants called Catechins and Phenols. These antioxidants could prevent heart diseases and cancer.  Until now tea was thought to contain the largest amount of these antioxidants but this new research indicates that dark chocolate has four times as much as compared to tea. The researchers found that dark chocolate had 53.5 mg of catechins per 100 gm, milk chocolate contains 15.9 mg per 100 gm, and the black tea contains 13.9 mg per 100 ml.  Fantastic!  Obviously it shouldn't be overdone, but here at the clinic we love eating good chocolate in moderation and you can't get much better than home-made.  Here's the link to the recipe I used.  I amended the recipe slightly by using a bowl over hot water to combine the ingredients and I used minimal amounts of local honey to sweeten rather than sugar,  I poured the melted chocolate into silicon heart-shaped ice cube moulds from Ikea.  ENJOY!

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