DARK CHOCOLATE & DNA

Dark Chocolate May Reduce DNA Damage


MILAN, Italy—Dark chocolate improved DNA resistance to oxidative stress and researchers say this effect is most likely due to its flavonoid content, according to a study published in the British Journal of Nutrition (2009 Nov 5:1-7).
Researchers investigated the effect of dark chocolate that contained 860 mg polyphenols, of which 58 mg were epicatechin, compared with white chocolate, which had 5 mg polyphenols and undetectable amounts of epicatechin in 20 healthy subjects. The subjects followed a balanced diet (55 percent of energy from carbohydrates, 30 percent from fat and 1 g protein/kg body weight) for four weeks. On the 14th day until the 27th day, researchers gave 45 g of either white (n 10) or dark chocolate (n 10).
At the end of the study, detectable epicatechin levels increased two hours after subjects ate dark chocolate (0.369 (se 0.041) mumol/l) and mononuclear blood cells DNA damage decreased 20 percent from two weeks into the study (- 19.4 (se 3.4) % at day 14 v. - 24 (se 7.4) % on day 27, P = 0.7). While both effects were no longer evident 22 hours after eating the dark chocolate, no effect was observed in the white chocolate group.

AN OUNCE A DAY KEEPS THE STRESS AWAY

It's true, eating an ounce of 70% cacao or more can affect your health in a positive way.

EVERYDAY? FANTABULOUS!

70% CACAO

Uses: 

Molding,

Enrobing, Filling,

Mousse,

Ganache, Glazes,

Sauces, Sorbets,

Chocolate, Beverage,

Ice Cream &  Tasting!

Dark chocolate: "Recent studies show that eating dark chocolate may lower blood pressure as effectively as the most common antihypertensive medications and may increase HDL cholesterol and lower LDL cholesterol. Interesting fact: The Kuna Indians, who live on islands near Panama, have little age-related hypertension. They drink more than five cups of flavonoid-rich cocoa a day."

YOU: Staying Young by Michael F. Roizen, M.D. and Mehmet C. Oz, M.D. Copyright © 2007 by Michael F. Roizen, M.D., and Oz Works LLC, f/s/o Mehmet C. Oz, M.D. Reprinted by permission of Free Press, a Division of Simon and Schuster, Inc.



BLOG FOR CHOCOLATE

Blog For Chocolate

Chocolate.com offers FREE CHOCOLATE to bloggers

Are you a chocolate blogger, tell us about it.....

PARTY FAVORS

PARTY FAVORS FOR EVERYONE!

COMING IN MAY....

CHOCOLATE PARTIES AND THE PAST

Chocolate Parties bring back the commune in community.

Remember helping make the punch for the party and focusing your eyes on the cookies with anticipation of the moment you get to dip one in the punch? I do. I was raised in the seventies when you and your family were at least aware of all of the names of your neighbors. People watched out for each other and the sidwalk was the runway for children to take off into their land of imagination........

Even though I am a very private person, I miss the days of community. Melange Sucre chocolate parties are a way to rebuild a sense of community by meeting the neighbors around you and celebrating with chocolate. How could anyone not want to participate? The parties will provide not only a social environment, but an educational one as well and hopefully introduce a neighborhood to each other.

Melange Sucre chocolate parties will be a way to have fun tasting and learning about chocolate and eventually making your own! How cool would it be to give chocolate creations as gifts or even selling them to make money for a local charity. Remember the "bake sale" at school? I hope to create the Tupperware party of this decade for a new familial society.

What do you think?

PARTY WITH CHOCOLATE!

PARTY WITH CHOCOLATE?

Melange Sucre is in the completion stages of "experience of the senses" Chocolate Parties.

PARTY WITH CHOCOLATE!

Now you can have a Melange Sucre chocolate party and invite your family and friends to encounter one of the worlds best single origin chocolate and ways to use it to create whimsical confections.

You will:
learn about chocolate
learn how to taste chocolate
how to use chocolate for many chocolicious creations using our professional single origin chocolate, chocolate molds, transfer sheets, and tools
learn how to make: low calorie, gluten free, sugar free chocolate
learn how to incorporate chocolate into your life everyday with our easy steps to keep it simple, affordable and limitless in chocolate creations

Registration, dates & locations coming soon.....

Melange Sucre's mission is to provide an experience of the senses with the finest quality confections using all natural ingredients while treading lightly on the environment.

MARY LEVERETTE

CONGRATULATIONS TO THE WINNER OF THE NOVEMBER 2009 RECIPE CONTEST!

Cedar Smoked Orange Shrimp with Dark Chocolate Drizzle

1 large cedar grilling plank
4 skewers
24 large uncooked shelled shrimp, thawed

(We used Contessa shrimp in our testing)
1 tablespoon orange zest
1/2 an orange, juiced
1/4 cup oil
1/4 cup fresh garden basil leaves
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon lime juice
24 orange twists
Basil leaves for garnish

Chocolate sauce
1 cup half and half
1 tablespoon butter
3 ounces Melange Sucre Rio Caribe 70% dark macuro, chopped
1 teaspoon Grand Marnier

Place cedar plank in water to soak for 30 minutes. Blend all ingredients except shrimp in the blender for 30 seconds or until almost smooth. Place shrimp in a large resealable plastic bag with marinade. Toss several times to ensure the marinade coats the shrimp completely. Refrigerate for 30 minutes.

To make sauce, heat cream until just beginning to steam, stir in butter and chocolate. Keep stirring until all is melted and beginning to thicken, stir in Grand Marnier. Set aside to cool.

Heat grill to medium. Place cedar planks on grill to heat and begin to steam. Remove shrimp from marinade. Wrap each shrimp in an orange twist. Thread six shrimp onto each of four skewers. Place skewers on cedar plank, grill until shrimp is translucent and cooked through. Remove plank and skewers to a serving plate. Drizzle chocolate sauce over skewers. Garnish with fresh basil leaves and serve. Serves 4.