Guest guest Posted April 4, 2001 Report Share Posted April 4, 2001 I really do not think that chocolate is all that bad. Chocolate actually has a mineral that we need in it. I cannot remember what now but it is a trace mineral that is not in very many foods, my sister who is studying to be a nutritionist purposely purchases chocolate for making chocolate milk for her 2 year old. Well you can get organic chocolate sauce. Which is what she uses. a ----- Original Message ----- From: C. Sent: Tuesday, April 03, 2001 8:29 PM Subject: chocolate? milk OK! I have sufficiently managed to keep cold cereal out of the house forthree months. My husband and son managed to make our last bottle ofhershey's chocolate syrup last that long as well! I don't think that Ican keep chocolate milk out of the house. Does anyone know if the carobsauce on p.550 might work? If not are there any other things anyone canthink of that are in line w/NT?Thanks! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~*keep your eyes wide, the chance won't come again*amandacop wife & mimmy2angels jack 01/20/98 obhosp daphne 12/02/00 uc~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~________________________________________________________________GET INTERNET ACCESS FROM JUNO!Juno offers FREE or PREMIUM Internet access for less!Join Juno today! For your FREE software, visit:http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2001 Report Share Posted April 4, 2001 Chocolate actually has some health benefits to it. Yes it has caffeine in it but if I recall it's 1/10th of what is in a cup of coffee so use chocolate in moderation and enjoy. Just take the sugar out of it (substitute stevia, raw honey, maple syrup, etc) Carob just isn't a decent substitute for chocolate. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2001 Report Share Posted April 4, 2001 Thanks paula, that's good to know. I was hoping to hear something like that. I made hot cocoa tonight for them out of some left over bakers cocoa, sweetened w/sucanat and vanilla. Way better than anything that ever came out of a foil lined envelope! And now they won't wine about never having treats.... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ *keep your eyes wide, the chance won't come again* love, amanda cop wife & mimmy2angels jack 01/20/98 obhosp daphne 12/02/00 uc ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2001 Report Share Posted April 4, 2001 Hi , One thing that you might want to note about chocolate is that it inhibits calcium and iron uptake. You may still want to look into alternatives. B. On Tue, 3 Apr 2001 19:29:10 -0600 " C. " <c-dot@...> writes: > OK! I have sufficiently managed to keep cold cereal out of the house > for > three months. My husband and son managed to make our last bottle > of > hershey's chocolate syrup last that long as well! I don't think > that I > can keep chocolate milk out of the house. Does anyone know if the > carob > sauce on p.550 might work? If not are there any other things anyone > can > think of that are in line w/NT? > Thanks! > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > *keep your eyes wide, the chance won't come again* > amanda > cop wife & mimmy2angels jack 01/20/98 obhosp > daphne 12/02/00 uc > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > > ________________________________________________________________ > GET INTERNET ACCESS FROM JUNO! > Juno offers FREE or PREMIUM Internet access for less! > Join Juno today! For your FREE software, visit: > http://dl.www.juno.com/get/tagj. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2001 Report Share Posted April 4, 2001 Excellent article! Will check out the website as well. I was in Arizona last week and ran across a dark chocolate cocoa powder at a health food store. It's fabulous! It's like the chocolate used to make Oreo cookies. It's not bitter in flavor and needs a lot less sweetening than normal cocoa does. I was able to dip my finger in and sample it without the normal YIKES after tasting unsweetened cocoa. I made some ice cream from creme fraiche using the dark cocoa and there's no comparison. It's kind of a funny gray color but topped with a few crispy almonds no one notices the color. Now to just find it locally. There wasn't a label on it as it was in a big bin but if it's available there it must be at other stores as well. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2001 Report Share Posted April 4, 2001 Hi , Alot of info about about copper and reference to chocolate. I have read at other sites that the darker chocolate, semisweet has more copper! Maybe this was the trace element someone mentioned? Read the whole article Very interesting! >From: BrenRuble@... >Subject: Re: chocolate? milk > >Chocolate actually has some health benefits to it. ****** COPPER Copper (Cu) is a trace element that is essential for most animals, including humans. The influence of copper upon human health is due to the fact it is part of enzymes, which are proteins that help biochemical reactions occur in every cell. Copper is involved in the absorption, storage and metabolism of iron. The symptoms of a copper deficiency are similar to iron deficiency anemia. Copper may be absorbed by both the stomach and small intestinal mucosa, with most absorbed by the small intestine. Copper is found in the blood bound to proteins. Copper is utilized by most cells as a component of enzymes involved in energy production (cytochrome oxidase) and in the protection of cells from free radical damage (superoxide dismutase). Copper is also involved with an enzyme that strengthens connective tissue (lysyl oxidase) and in brain neurotransmitters (dopamine hydroxylase and peptidyl alpha amidating monoxygenase). One of the proteins, ceruloplasmin, transports copper as well as helps convert iron to a form that can be transported to other tissues. The average level of copper stored in the body is from 50 to 120 mg, with most of this in the liver. Excess dietary copper can also lead to high copper levels in the kidney. However, under normal situations, not much copper is excreted via the urine. Most copper is excreted via bile that is released into the gastrointestinal tract, with minimal copper reabsorbed by intestinal cells. The uptake of copper and elimination through the bile allows copper to be conserved and tightly regulated. Deficiencies: Animals that are fed diets deficient in copper often exhibit anemia, cardiac abnormalities such as blood vessel and heart rupture, abnormal EKG's and have elevated levels of serum cholesterol, triglycerides and glucose. A lifetime of marginal diet copper in humans is thought to lead to heart disease. Copper deficiency has been observed in premature infants and infants suffering from malnutrition. Overt symptoms in adults are rare, but may occur with long term shortage or, possibly, in those who consume zinc supplements for a period of time. Diet recommendations: The estimated safe and adequate intake for copper is 1.5 - 3.0 mg/day. Many survey studies show that Americans consume about 1.0 mg or less of copper per day. Copper is found in foods such as nuts [0.2 to 0.5 mg/28 g (1 Tbsp.)], shellfish (1.0 to 3.7 mg/serving), organ meats (3.8 mg/serving of beef liver) and legumes (0.2 mg/serving). Grains, grain products and chocolate have appreciable levels of copper. While these food items are good to excellent sources of copper, the absolute amount of copper absorbed may be influenced by other dietary components. Copper absorption may be decreased by excess dietary iron or zinc. Conversely, too much copper may cause an iron deficiency. Vitamin C supplementation results in decreased copper status. In rats, large doses of vitamin C can lead to copper deficiency. Other dietary components have an influence upon copper status, but not necessarily absorption. Feeding rats either sucrose or fructose, as opposed to glucose or cornstarch, decreases copper status and exacerbates the signs of copper deficiency. Toxicity: Cases of copper toxicity are rare but may occur. Excess copper consumption may lead to liver damage. Intake of supplements exceeding 3 mg copper/day for a protracted period of time may be cause for concern. Doses of 10 mg/day over several weeks may lead to toxic symptoms, such as weakness and nausea. Genetic Conditions relating to copper: There are two well known genetic diseases affecting copper metabolism. Menkes' kinky-hair disease is a problem with copper transport or absorption. 's disease is characterized by increased liver copper content, leading to severe hepatic damage, followed by increased brain copper levels and neurological problems. Menkes' disease results in pathology resembling copper-deficiency, as opposed to the pathology of 's disease, which resembles copper-toxicity. The Menkes' gene codes for a P-type ATPase that has a mutation that prevents copper absorption in the intestine. http://www.altmedicine.com/app/registeruser.cfm This is a site that has alot of information!! Regards _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2001 Report Share Posted April 4, 2001 > Excellent article! Will check out the website as well. Chocolate Protects against Heart Disease Hi , Now don't go hog wild!!! Great news for chocolate lovers it tastes delicious and protects you from heart disease. Researchers have found that chocolate contains a chemical called procyanidin, a chemical belonging to the polyphenolic group. These chemicals, which can be found in fruit and vegetables, are known to protect against coronary heart disease. Dr Schramm gave volunteers chocolate to investigate if procyanidins can help to keep the cardiovascular system in shape. Results showed that the chocolate eaters demonstrated a significant reduction in blood leukotriene, a chemical that encourages platelets to adhere to each other, thus increasing the risk of blood clot formation. The authors concluded that frequent consumption of procyanidins could help to keep the heart healthy. SOURCE/REFERENCE: American Journal of Clinical Nutrition 2001; 73: 36- 40 **** http://www.altmedicine.com/app/registeruser.cfm Regards Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2001 Report Share Posted April 5, 2001 Glad to know I'm not the only one who's unwilling to give up chocolate. I know the theobromine is supposed to not be so great for you, but for me, chocolate is a mental health food. And I do think it has good health qualities, as well (the minerals and such already mentioned). I don't eat it in the candy form with all kinds of bad fats and refined sugar (plus usually a whole list of un-pronounceables and preservatives), but I do use organic cocoa powder occasionally (combined with a natural sweetener). Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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