It's OFFICIAL.... Chocolate is a health food
A piece of dark chocolate a day keeps the doctor away July 3, 2007 Lisa Nainggolan Cologne, Germany - When it comes to dark chocolate and blood-pressure reduction, it would seem that a little goes a long way. A new randomized controlled study has shown that just one square of dark chocolate a day reduces blood pressure by a few mm Hg in healthy people with above-optimum blood pressure [1]. Dr Dirk Taubert (University Hospital of Cologne, Germany) and colleagues report their findings in the July 4, 2007 issue of the Journal of the American Medical Association. Taubert told heartwire that this is the first research to show the benefits of cocoa in dark chocolate long-term—the study lasted 18 weeks. They were also able to demonstrate a feasible mechanism for the BP-lowering effects of dark chocolate, he noted. Hypertension expert Dr Franz H Messerli (Columbia University, New York), who was not involved in this research, told heartwire: "This is now study 6 showing the same phenomenon. It is an exceedingly well-done, very thorough study, which I think is nothing short of revolutionary." Dark chocolate increases production of nitric oxide Taubert et al say that short-term studies have previously shown that high doses of cocoa for two weeks can improve endothelial function and reduce blood pressure, due to the action of cocoa polyphenols. "But the clinical effect of low habitual cocoa intake on BP and the underlying BP-lowering mechanisms are unclear." They conducted a randomized, controlled, investigator-blinded, parallel-group trial with 44 adults, aged 56 to 73, with untreated upper-range prehypertension or stage 1 hypertension without concomitant risk factors. The participants were randomly assigned to receive either one square (6.3 g) of a commercial brand of dark chocolate per day, constituting just 30 kcal, or matching polyphenol-free white chocolate for 18 weeks. The primary outcome measure was change in BP after 18 weeks. Secondary outcomes included changes in plasma markers of vasodilative nitric oxide (S-nitrosoglutathione) and oxidative stress (8-isoprostane) and bioavailability of cocoa polyphenols. From baseline to 18 weeks, dark-chocolate intake reduced mean systolic BP by 2.9 mm Hg (p<0.001) and diastolic BP by 1.9 mm Hg (p<0.001) without changes in body weight, lipids, glucose, or 8-isoprostane. Hypertension prevalence decreased from 86% to 68%. The BP decline was accompanied by a sustained increase of S-nitrosoglutathione by 0.23 nmol/L (p<0.001) and the appearance of cocoa phenols in the plasma. In contrast, white chocolate caused no changes in BP or plasma biomarkers. "The apparent mechanisms by which dark chocolate lowered BP suggests a chronic increase in the production of nitric oxide in the vascular endothelium," the researchers explain. "It is likely that cocoa flavanols in dark chocolate were responsible for the observed effects on S-nitrosoglutathione and BP." Long-term RCTs with larger numbers of participants needed "This study provides enough evidence to suggest that low amounts of polyphenol-rich dark chocolate as an addition to a healthy diet caused progressive reductions of systolic and diastolic BP in older subjects with prehypertension without inducing weight gain or other adverse effects," Taubert said. However, he says the findings need to be replicated in other populations (their participants were predominantly white, older, and mildly hypertensive) and that the effects of dark chocolate need to be evaluated in long-term randomized controlled studies with larger numbers of participants. "A few hundred patients would be needed, with a follow-up of at least one year," he says. "However, we are more interested in the mechanism, and we are trying to find out which polyphenol in the cocoa is responsible. When we know the substance, we will go back and test it." Small changes in BP, but big implications I will take away your Häagen-Dazs and your crème brûlée, but I give you a little bit of dark chocolate. Messerli says the clinical significance of these apparently small changes in blood pressure is nevertheless extremely important. "When you look at this populationwise, there's no question that this achieves a major reduction in heart attacks and stroke." But he cautions that people must understand that the chocolate has to be dark. "Regular (milk) or white chocolate has no benefit whatsoever. It is completely useless. I now tell my patients, I will take away your Häagen-Dazs and your crème brûlée, but I give you a little bit of dark chocolate. There are no adverse events, in contrast to many BP-lowering pills, and patients are motivated to enjoy a daily treat." He also points out that the amount of dark chocolate eaten is key, because people still need to keep within their daily limit of calories. The one square in this study was 6.3 g and represented only 30 kcal per day, he notes, "but previous studies have shown that 100 g of dark chocolate lowers BP by 12/8 mm Hg; however, this is somewhat of a Pandora's box." Source Taubert D, Roesen R, Lehmann C, et al. Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide. A randomized controlled trial. JAMA 2007; 298:49-60. |
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| you must be sooo happy....i on the other hand want to know when they are going to do those same tests with black liqourish. |
| Dark chocolate is poison to my tongue. Blech!!!
They need to make milk chocolate healthy.  |
| My blood pressure should be neagtive by now. |
Joahaeyo wrote: Dark chocolate is poison to my tongue. Blech!!!
They need to make milk chocolate healthy.  Yes, make the milk chokolate healthy, please.....
or the dark chokolate sweeter!  |
  
I'm not normally a chocolate lover, but in NY I found dark chocolate with chili peppers in it! I know it sounds gross...but it is wonderful!!!!!!!!!!!! I love it! Oh...and I believe licorice IS healthy for you! I seem to remember there is something in it that is very good for us! Life is beautiful! |
debcram wrote: :banana:
Oh...and I believe licorice IS healthy for you! I seem to remember there is something in it that is very good for us! Life is beautiful! Licorice is a cure for constipation 
We used to have a surgeon who wrote orders for black licorice BID (teice a day) for patients on morphine. Which was fine if they liked licorice but not so good for licorice haters  |
| I now know why there is a reason why I am a Chocoholic.
Dark, milk anything chockie WOO HOO, bring it on. |
| I thought licorice had effects of some sort on the heart...? |
| Here ya go...good stuff, that licorice!!! I'm a fiend for allsorts!
"The Health Benefits of Licorice Root -------------------------------------------------------------------------------- Licorice Root not only tastes great, but it's a beneficial herb as well! Licorice helps cleanse the colon, supports lung health, and promotes adrenal gland function. Licorice is a common ingredient in throat-soothing herbal supplements. Its natural sweetness makes it a favorite flavor in herbal teas and many food products. Licorice Root is also known by the names Liquorice, Yashtimadhu, The Great Harmonizer, Grandfather Herb, and Sweetwood. Licorice is a perennial herb native to southern Europe, Asia and the Mediterranean. It is extensively cultivated in Russia, Spain, Iran and India, and is one of the most popular & widely consumed herbs in the world. Although many know this herb for its flavoring in candy, Licorice contains many health benefits. Ancient cultures on every continent have used Licorice Root, the first recorded use by the Egyptians in the 3rd century BC. The Egyptians and the Greeks recognized the herb's benefits in treating coughs and lung disease. Licorice was so valued in ancient Egypt that even King Tutankhamen was buried with a supply. Licorice is the second most prescribed herb in China, where it is suggested for treatment of the spleen, liver and kidney. The Japanese use a Licorice preparation to treat hepatitis. At one time in Germany, Licorice was a more popular gift to give than chocolate as it was reputed to sexually arouse women. The most common medical use for Licorice Root is for treating upper respiratory ailments including coughs, hoarseness, sore throat, and bronchitis. The main constituent found in the root is glycyrrhizin. The plant also contains various sugars (up to 14%), starches (30%), flavonoids, saponoids, sterols, amino acids, gums, and essential oil. Glycyrrhizin stimulates the secretion of the adrenal cortex hormone "aldosterone". This herb can be as effective as codeine, and safer, when used as a cough suppressant. Rhizomes in Licorice have a high mucilage content which, when mixed with water or used in cough drops, sooths irritated mucous membranes. The use of Licorice also has an expectorant effect which increases the secretion of the bronchial glands. Today, herbal preparations containing Licorice Root are used to treat stomach and intestinal ulcers, lower acid levels and coat the stomach wall with a protective gel. Rarely used alone, Licorice is a common component of many herbal teas as a mild laxative, a diuretic, and for flatulence. It has also been known to relieve rheumatism and arthritis, regulate low blood sugar, and is effective for Addison's disease. The Root extract produces mild estrogenic effects, and it has proven useful in treating symptoms of menopause, regulating menstruation, and relieving menstrual cramps. The constituent glycyrrhizin is 50 times sweeter than sugar, making Licorice a widely used ingredient in the food industry. The distinctive flavor of Licorice Root makes it a popular additive to baked confections, liqueurs, ice cream and candies. It is also widely used in other medicines to mask bitter tastes and also to prevent pills from sticking together. Licorice has also been used in poultices for treatment of dermatitis and skin infections. It helps to open the pores and is used in combination with other cleansing and healing herbs as an emollient. Ninety percent of the Licorice imported into America is used to flavor tobacco. Other uses of Licorice include cattle and horse feed. The common name Licorice also includes the species Glycyrrhiza uralensis, which is used interchangeably with Glycyrrhiza glabra." __________________ |
| Glycyrrhizic Acid
Licorice root extract contains glycyrrhizic acid. Glycyrrhizic acid can affect the body's use of an adrenal gland hormone that helps to regulate sodium and water balance. Reports in the medical literature have indicated that excessive consumption of true black licorice, for example, about 3-1/2 ounces a day for several months can adversely affect sodium and water balance. This especially may occur in individuals who are predisposed to conditions such as edema hypertension (high blood pressure or fluid retention). |
| Ginny? How the heck do you know that stuff? WOW! I'm impressed! |
| OK, now that I know that red wine, beer and dark chocolate are all good for me....
I can explain away the red, yellow and brown stains on my shirt.... |
| Didn't we sort of know dark chocolate was a good thing?
I'm with Ron - I should be in negative numbers by now. I often eat dark chocolate - medicinally of course... As for licorice - it gives me PVCs. As a child one of my favorite things was sen-sens (sp?) not the ones that looked like gray mints, but the little black dots. They came in a real small envelope, and they were so strong you could only eat a couple. I think back then they were the real thing. When I hit my late teens I started having the heart thing with licorice - who knows why. Shellie |
| Milk chocolate for me too... can't stand the dark stuff EXCEPT in a York Peppermint Patty... |
| Whoooo Hooooooo
I can now brag about being healthy!!!! Marianne |
debcram wrote: Ginny? How the heck do you know that stuff? WOW! I'm impressed!
HAHAHAHAHAHAH I don't know it, I LOOK IT UP!!!!!!!!!!!!!!!!!!!!!!!!!!! |
simm2zoo wrote: OK, now that I know that red wine, beer and dark chocolate are all good for me....
I can explain away the red, yellow and brown stains on my shirt.... PRICELESS |
| ANY kind of chocolate for me please
Chocolate is a food group in this house |
WizardMerlin wrote: ANY kind of chocolate for me please I've make midnite runs to the store for chocolate! Chocolate is a food group in this house |
Willowsprite wrote: Milk chocolate for me too... can't stand the dark stuff EXCEPT in a York Peppermint Patty...
Actually, I believe that's wax in the patty, lol. Otherwise, if it was real dark chocolate, I don't think I could eat it! |
| I hope people remember that they said the amount is equal to less than 2 hershey kisses...
That said, I LOVE dark chocolate. I wish dark chocolate was used in more candy bars and things...milk chocolate is too sweet for me. |
barney1 wrote: I hope people remember that they said the amount is equal to less than 2 hershey kisses...
SPOIL SPORT  |
barney1 wrote: I hope people remember that they said the amount is equal to less than 2 hershey kisses...
Of course I won't remember....I have very selective hearing 
I love dark chocolate...Trader Joes has the best dark chocolate covered raisins and dark chocolate covered pretzels....just plain is good too  |
barney1 wrote: I hope people remember that they said the amount is equal to less than 2 hershey kisses...
Only 2 ? If that is the case I am WAY WAY WAY over the limit
So that makes me healthier.... right? |
| RIGHT!!!!!!!!!!!!!!!!!!!!!! |
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