Posted on 04/09/2006 7:04:07 PM PDT by blam
It's time for your tablets. . . and your chocolate
By Marco Giannangeli
(Filed: 10/04/2006)
Heart patients at a leading hospital will be treated with chocolate if a revolutionary experiment is given approval.
Roger Corder, a professor of experimental therapeutics, is so convinced of the possible benefits of consuming dark chocolate that he has asked for permission to test the theory as part of the treatment for 40 cardiovascular patients.
While the notion that chocolate could be good for you is not new, this would be the first time it is has been used on heart patients.
The key, scientists argue, is in its molecules, or polyphenols - especially the largest group, flavonoids.
Flavonoids possess an anti-oxidant effect which acts on the body's LDL-cholesterol - the so-called "bad cholesterol" found in the blood which hardens arteries and causes blockages and eventual strokes and heart attacks.
To this extent, flavonoids found in chocolate are said to act like aspirin in the way they prevent clotting.
At least one recent US study found that eating 25 grams of dark chocolate a day results in lower platelet activity, the particles of blood which stick together to form clots.
But chocolate-lovers salivating at the thought of guilt-free over-indulgence next weekend should take heed.
Not only is 25g barely equivalent to just a couple of squares of chocolate, but the chocolate itself must be of good quality and contain at least 85 per cent cocoa.
And finding the right type is not easy.
"We have already done some lab experiments to assess the potential of different chocolates for use in these clinical trials and we recognise that dairy chocolate has an insignificant level of flavonoids, and even among dark chocolates there is considerable variation," said Prof Corder, who works at Bart's and The London, Queen Mary's School of Medicine and Dentistry.
"So it is probably wrong to say that all dark chocolate is good for you. I think it is going to take at least six to 12 months before it is clear which are the best dark chocolate brands to recommend.
"Many of the popular brands of dark chocolate available in the UK will be seen to cont ain little to make them worth consuming.
"It should also be noted that chocolate is a very high calorie food.
"Manufacturers need to lower the sugar content. This may result in a product that is not popular with a lot of current chocoholics!
"Current research should not be seen as excuse to overindulge on Easter eggs as these are almost certainly low flavonoid chocolates."
Leading confectioners have jumped on the bandwagon. Mars introduced its CocoaVia range in the US last year which, it claims, contains a blend of flavonoids and other ingredients which benefit the heart.
Prof Corder is the scientist who linked red wine grown at high altitude in Sardinia with living a longer life. An ingredient in wine was found to increase "good" HDL cholesterol and reduce blood clotting.
Can't sleep...saw this...lol!! MoJo, if this is true, you are one healthy lady!
You'll find it in import stores. It's dark and bitter and absolutely great.
Hmmmm....dark chocolate.
chocolate ping FWIW
Low sugar chocolate is an acquired taste. I've never seen it (in the USA) made with both sugar and artificial sweeteners, and I don't know why, because both aspartame and sucralose (Splenda) would be excellent for that purpose.
My heart is fine but I'll volunteer for the study.
I have found splenda to be an excellent sugar substitute wherever it is applied. It even works on cinnamon toast.
I'm volunteering for the study..
ping...
What about Nic?
"...but the chocolate itself must be of good quality and contain at least 85 per cent cocoa."
Is there any reason to deny yourself less? Thanks for the ping! :)
Like Ghiradelli?
Exactly...
*sigh*
If only I had some Ghiradelli.
Did you purchase that in San Fran?
I assume my ex did.
You offering to buy us some? :) Actually I'd love to see a study of the effects of licorice and apple fritters, cuz those are my all time favorite sweet treats!
LOL...that's right, I forgot....something about being poisoned!
I like Tobler's too (think it's Swiss)...wonder if that's "high quality".
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