Kathryn Rosenthal wrote:
> ----- Original Message ----- From: "steve" <[log in to unmask]>
> To: <[log in to unmask]>
> Sent: Friday, June 20, 2008 1:52 AM
> Subject: Re: Was Chocolate, Now Paleo Standard
>
>
> FYI, I take Rapunzel brand pure organic, non-treated, sugarless cocoa 
> - purchased from my local health food store - once or twice a week 
> just to keep my blood pressure low.  I have several friends who have 
> high blood pressure and have been taking cocoa for several months now; 
> so far, the cocoa has brought everyone's blood pressure down.  In 
> fact, their doctors are amazed that my friends have been able to lower 
> their doses of blood pressure medication and a few of them are almost 
> ready to drop the medication altogether.
>
> We are taking 1/2 to 1 teaspoon cocoa mixed into one half cup of 
> organic coffee.  Friends with high blood pressure are taking it daily, 
> but I take it only once or twice a week as a preventative.
>
> Kath
I found Repunzel quite tasty, but decided to avoid dutch processed 
chocolate because of heating and the alkalizing agent that is added 
which reduces the flavonols and fiber content.  I once bought a case of 
6 pounds of Repunzel and when I found a raw organic cocoa source, cut 
back on the Repunzel using only a little at a time added to the raw 
cocoa so that I could use it up.  Also milk deactivates some of the 
flavonols so it's never part of my mix.

All in all, even sugar based chocolate with a much smaller amount of 
chocolate flavonols and therobromine still has a net positive effect 
strong enough to clearly overcome the down side of the added sugar.

http://en.wikipedia.org/wiki/Dutch_process_chocolate

Steve