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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
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