[DHB] Increasing Health Benefits Of This Popular Snack...

Published: Tue, 05/08/12

Subject: [DHB] Increasing Health Benefits Of This Popular Snack...

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Daily Health Bulletin

May 8, 2012

In Today's Issue

  • 1 Quick Technique To Burn More Fat
  • Moderate Amounts Of Chocolate Found To Be Good For More Than Your Heart...
  • Weight Loss Expert Loses 70lbs of Ugly Fat...
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Moderate Amounts Of Chocolate Found To Be Good For More Than Your Heart...

Dear Reader,

Good news on the health benefits of chocolate. More research has found that dark chocolate, eaten in moderation, has some pretty healthful benefits. In fact, at the annual meeting of the American Chemical Society, a symposium (Cocoa: Science and Technology) was given that was devoted entirely to cocoa and discoveries about our favorite indulgence. Researchers the world over got together to share candy bars and 18 reports from international experts with the audience.

A Harvard Medical School instructor, Eric Ding, PhD, discussed his examination of 24 studies published on chocolate. The research included over 1,000 subjects and looked at if their chocolate eating effected heart disease risks such as high blood pressure.

The team found that on average, systolic blood pressure (top number) went down slightly (under 10 points on average) in the chocolate eaters. In those over 50, systolic readings are watched more closely as they are a stronger risk for heart disease than the diastolic (lower) reading.

When it comes to cholesterol, there's good evidence that chocolate can bring up the HDL (good) cholesterol. Ding and the team saw that in general, the lower your LDL (bad) and the higher the HDL, the better chance you have of preventing heart disease or other chronic diseases.

And, add to that, with dark chocolate, insulin resistance is improved. This is a benefit if you either have diabetes, or are trying to avoid it. Blood flow was also improved.

Another study conducted by Stephen L. Atkin, MD of the Hull York Medical School, gave 10 patients who had type 2 diabetes small servings of chocolate an hour before giving them glucose that was to stimulate a meal. Atkin saw improvements in the functioning of blood vessels, and this could be beneficial in terms of bringing down the risk of heart disease.

Chocolate might even be good, again in moderation, for those who have congestive heart failure according to researcher Francisco Villarreal, MD, PhD, a professor at the University of California, San Diego, another speaker at the American Chemical Society symposium.

Continues below...


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Moderate Amounts Of Chocolate Found To Be Good For More Than Your Heart... Continued...

In a small study of five patients, he gave each 100 milligrams of a flavonol (epicatechin) that's found in chocolate every day for a three-month period. Measuring a substance called nitric oxide, known to regulate the contractions of blood vessels and thus impacting blood pressure, Villarreal saw a very significant increase in the levels of nitric oxide.

You should know that Villarreal is co-founder of a company that is working to develop epicatechin as a treatment for heart problems. Both the National Institutes of Health and chocolate maker The Hershey Company funded his study.

Still that flavonol, an antioxidant, is part of many projects examining the health impacts of chocolate. According to Villarreal, it appears to have some impact on the powerhouse of the cell, the mitochondria. It's true that lots of diseases have a mitochondrial component.

By the way, "in moderation" means about 1 ounce of chocolate each day, but the quantities used in research are both higher and lower. Keep in mind that eating chocolate won't lower your BMI, despite a research letter appearing in the Archives of Internal Medicine that finds regular chocolate eaters have lower BMIs. Most experts hold to the idea that there's no BMI or weight change from chocolate.

To your good health,

Kirsten Whittaker
Daily Health Bulletin Editor




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Sources:
http://www.webmd.com/diet/news/20120329/health-benefits-chocolate-becoming-credible?src=RSS_PUBLIC

Shrime, M. The Journal of Nutrition, Nov. 1, 2011:
http://www.highbeam.com/doc/1P3-2518233921.html

American Chemical Society annual meeting, San Diego, Calif., March 25-29, 2012:
http://portal.acs.org/portal/acs/corg/content?_nfpb=true&_pageLabel=
PP_MULTICOLUMN_T5_33&node_id=644&use_sec=false&sec_url_
var=region1&__uuid=ec41dfe2-984e-41cc-bbee-3213eae547e5

American Chemical Society news release on symposium:
http://portal.acs.org/portal/acs/corg/content?_nfpb=true&_pageLabel=
PP_ARTICLEMAIN&node_id=222&content_id=CNBP_029667&use
_sec=true&sec_url_var=region1&__uuid=a4be8740-e798-444e-adf0-e03634f7517b

Golomb, B. Archives of Internal Medicine, March 26, 2012:
http://archinte.ama-assn.org/cgi/content/extract/172/6/519

Eric Ding, PhD, nutritional epidemiologist, instructor of medicine, Harvard Medical School:
http://connects.catalyst.harvard.edu/profiles/profile/person/50292

Stephen L. Atkin, MD, researcher, Hull York Medical School, U.K.:
http://www.hyms.ac.uk/staff/profile.aspx?ID=210

Francisco Villarreal, MD, PhD, researcher, University of California, San Diego:
http://cardprint.ucsd.edu/cvtrain/fvillarreal.htm





















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