POZ Community Forums
Meds, Mind, Body & Benefits => Nutrition & HIV => Topic started by: MitchMiller on February 20, 2009, 01:57:37 am
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Given the recent study about lack of blood flow in HIV+ elderly (which is me, 50+), I'm becoming more and more interested in the benefits of cocoa. Cocoa increases blood flow to the brain, based on research over that past few years. However, many of the articles talk about commercial chocolate being low in flavinoids, which are responsible for the increased blood flow.
Does anyone knows if unsweetened chocolate baking powder is considered inferior in flavinoids? I'm talking Hershey's or your store brand cocoa powder found in the baking section of the supermarket.
Flaviinoids are removed because they make the chocolate more bitter. Could it be that candy and cookie manufacturers use a special type of cocoa that has the flavinoids processed out while the off-the-shelf baking cocoa powder does not?
Does anyone know? I can't seem to find any info easily available on the web to answer my question.
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MitchMiller.
This link might help in your research:
http://www.allchocolate.com/health/basics/
I eat a small amount of Dark Chocolate daily{ about 1 gram). Benefits seem numerous.
veritas
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I eat a small amount of Dark Chocolate daily{ about 1 gram). Benefits seem numerous.
Me too. Actually, I eat about 40 grams each night (about 4 squares). I but Lindt 70% Cocoa bars in bulk from this money-saving website (they've got tons of others brands):
http://worldwidechocolate.com/shop_lindt_dark70.html
(http://worldwidechocolate.com/images/LINDT__101_70__Bar2.jpg)
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Oh fierce, I do all of those already just because I *live* for dark chocolate. I don't have it every single night though, but at least every other. I usually get Ghirardelli as they have a Midnight Reverie which is 86% or the Twilight 72%.
Thanks for the bulk/case link... truly indulgent!
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Thanks for the info all.
I did some additional research and have learned the following:
DUTCH cocoa is processed to be more soluble, primarily for beverages. The Dutching process destroys flanonoids so avoid Dutched cocoa.
As far as cocoa powder goes, dark is not always better because Dutching darkens the color of the powder. For chocolate bars, seems dark is better.
Chocolate bars usually do not use Dutched chocolate. Those highest in flavonoids would probably be higher in fat content. Highly processed chocolate not only destroys flanonoids, but also is used to lower fat content. Unprocessed chocolate that is higher in fat is actually recommended for candies and baked goods over processed chocolate (not surprising).
Hershey's tells me their regular baking cocoa has 60mg flavonoids/tsp (5g). Not sure how this compares to less processed chocolate.
Heat also destroys flavonoids, so when making hot chocolate, avoid boiling or prolonged cooking of your chocolate batter before adding your milk.
Higher blood flow after comsuming chocolate is sustained for two hours, then begins to declines (not sure how fast).
Flavonoid concentration can vary greatly from one plant variety to another. The one web site I was reading found the highest concentration in chocolate from Venezuela, relative to other countries in the Carribean and S.America.
Also, remember sugar is bad for us so better to consume unsweetened chocolate bars. I add only about 1/4 teaspoon when making hot chocolate (1/2 cup cocoa, 2 cups skim milk, etc.)
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A few pieces of dark chocolate with a glass of a full bodied red wine before bed is just heaven.
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Dove dark chocolates are my favorite. I don't know if eating it everyday would be a good idea for me though. Chocolates eaten in enough quantity can make cleaning yourself after using the toilet more difficult.
I know, TMI...
LOL