Some interesting facts to consider:

Chocolate candy is a form of confectionery typically loaded with refined sugar. Tastes great but it can lead to type 2 diabetes, obesity and tooth decay. Obesity and diabetes are two of the most common maladies assaulting both adults and children in today’s society. Our dietary habits have a lot to do with that. We tend to get too much “processed” or refined sugars and saturated fat. John Yudkin, a British physiologist and scientist performed extensive research and studies on the effects of sugar. He concluded that refined sugar is also closely associated to coronary heart disease.

Other prominent ingredients in many chocolate products are milk fat and hydrogenated oil which provide the high fat content in confectionery-type chocolates. Although our bodies require a certain amount of essential fatty acids, numerous studies have shown that an excess of saturated fats (particularly from palmitic and stearic acid) increases the risk of atherosclerosis and coronary heart disease. Atherosclerosis is commonly referred to as “hardening of the arteries” and is, basically, the accumulation of plaque within the arteries and often leads to strokes.

On the good side, chocolate in its pure form has been known for centuries to possess nutritional benefits. Although ancient Mesoamericans may not have known the scientific reasons, they valued cocoa as a nutritional food. In recent years, scientific studies have been discovering the reasons behind what these ancients knew. Without getting into all of the technical discussion about flavonoids, polyphenol, procyanidins and phytonutrients, scientific studies have shown that chocolate, more specifically, pure cocoa from the cacao plant, is a great source of antioxidants.

Why are antioxidants important? These nutrients help to improve the body’s oxygen radical absorption capacity (ORAC) and are believed to combat oxidative stress. Oxidative stress is a process associated with some neurodegenerative and cardiovascular diseases. Some studies also suggest that antioxidants help the body fight cancer.

As one can see, pure “chocolate” (cocoa) is actually believed to be a good thing. It’s not the chocolate that harms our bodies, but, rather the process and additives used to make many of the confectionery type chocolate “candy” we love.

Even better news – it is possible to enjoy the great taste of dark chocolate and cocoa products and realize their healthy benefits. The keys are finding products that are not stripped of the nutritional components they naturally possess. When looking for healthy chocolate products, look for those that have not been alkylized (as in the “dutching” process used to make many confectionery products). Also, look for chocolates that have been dried and cool-pressed rather than roasted as temperatures above 100 degrees Fahrenheit destroy the antioxidants.

Some other key factors to consider when purchasing chocolate products: Healthy chocolate products should be sweetened with low-glycemic sweeteners (e.g., raw cane) rather than refined or processed sugars. The product you choose should contain at least 70% pure cocoa (cocoa powder) and use cocoa butter rather than milk fats or hydrogenated oils.

There are a number of healthy chocolate products on the market. We have chosen to include a particular line in our health store because we love chocolate and believe in enjoying what nature has provided us in as healthy a manner as possible.

I hope you have found this article to be informative and interesting. If you have any questions or would like to provide feedback, please feel free to contact me at clarkbailey@baileyshealthstore.com.

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Well in short, you may be getting foods confused simply by names. All the things they are saying about chocolate, are actually characteristics of Cacao. Now before I confuse you any further, I will let you know exactly what is Chocolate and Cacao.

Cacao is what Chocolate is from. You may have thought it was called Cocoa but it’s actually called Cacao. In its raw form it is taken out of a Cacao Pod grown on a Tree that grows in the Tropical Regions of World. As soon as it is taken out it is white. But it turns Brown after some time left out of its pod.

In its Raw form it is quite bitter. So it is imperative that you add Agave Syrup or any other form of sweetener that isn’t White Sugar. What is called Cocoa is Cacao after it is cooked. Chocolate is the so-called “finished product” of Cacao. With Milk and copious amounts of Sugar added. With that being said you can now see why those benefits would not apply to Chocolate. With all the great minerals in Cacao being overtaken by milk fat and sugar.

So in short Chocolate is more of Candy. While Cacao is an Actual food that does taste better than Chocolate if you know what to add. To learn more about Cacao watch some videos Here.

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The problem is that some of these producers who are attempting to fill this need often do not fully understand the gluten-intolerant condition, and may be producing products which don’t deserve the gluten-free label. Their products may be wheat free, but the companies may not be aware of cross contamination or problematic additives. In addition, the internet can have the sweet beckoning of a siren, enticing their viewers to buy with free-cooking classes, seminars, and other freebies, but don’t be taken in. If you want to buy gluten-free chocolates, you need to distinguish between the reputable and the unreputable Web sites. Hopefully, this article will provide some guidance on buying gluten-free chocolate on the internet.

Chocolate-making is an extensive process. It originated with the Mayan and Aztec civilizations many centuries ago. Spanish conquistadors brought the cacao beans back to Europe where it became a popular drink. In the seventeenth century, chocolate houses began to open up in London. During the Industrial Revolution changes occurred which allowed factories to mass-produce chocolate bars. The best and creamiest chocolate is processed longer to acquire a smoother texture. The finest dark chocolate contains around 70 percent cocoa, and milk chocolate has around 50 percent cocoa. Premium white chocolate contains only about 33 percent cocoa since it is only made from the cocoa butter. When buying gluten-free chocolate look for the amount of cocoa used. Small chocolate producers argue that large companies use less cocoa in their candy, and that mass production results in a poor-quality chocolate. Gluten-free chocolate is mostly made by small companies, but some may use inferior ingredients to raise their profit margins.

If you have celiac disease, you most likely are an expert label reader because your health depends on it. Closely reading the ingredients on the label will be your best guide to buying a premium gluten-free chocolate. Whether you choose to order from the internet or buy at a specialty shop, be sure to double check that label carefully for information on what ingredients the company uses. Any reputable Web site will list their ingredients and nutritional information for their shoppers along with the detailed description of the candy. If the information isn’t there, don’t buy. If it is there, you can write down any questionable ingredients and check them out at medical Web sites devoted to helping people with celiac disease. One tip to look for in buying gluten-free chocolate, if the producers are using Belgian chocolate, you know the company believes in quality ingredients.

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There’s a product known as chocolate that is treasured by pretty much the entire world population. Unfortunately, due to the tremendous competition between rival companies, chocolate is not a niche. There also has been the recent conclusion that dark chocolate has healthy antioxidant power which makes it a bit more inviting. Once again, however, the formidable competition surrounding dark chocolate disqualifies it from truly being a niche.

Now consider a luscious chocolate dietary supplement that has the beneficial antioxidant qualities of dark chocolate including healthy amino acids, vitamins and minerals. How about a product that gives a person more energy, helps satisfy cravings and even puts one in a sustained good mood from 4 to 6 hours? What would you call something that had all of these attributes and yet had only 40 calories and was low in sugar? The answer is an absolute slam dunk niche!

Dr Paul Anderson created a product known as IsaDelight that is this niche having these qualities and more. The website http://www.IsaDelight.com gives striking testimonials as well as interviews with Dr Anderson himself. You can see and hear him describe the phenomenal characteristics of this new feel good and healthy dietary supplement with documented success.

IsaDelight is manufactured by Isagenix that offers a network marketing opportunity for IsaDelight and many other health related products as well. Hear an 8 minute presentation by Isagenix Co-Founder Kathy Coover regarding company information and the advantages of being involved with Isagenix by going to http://www.sixfiguremakers.com .

Chances for this type of entrepreneurial circumstance are very rare. The combination of much beloved chocolate and a growing health conscious public works highly in your favor at this time. However, only Isagenix Associates or Distributors can sell IsaDelight so the only way IsaDelight can benefit you from a business perspective is to be signed up as an Isagenix Associate or Distributor.

Go to website http://www.Victory4U.isagenix.com or email brian_connors@comcast.net for more information and any questions regarding your pursuit of success.

(Please be informed that as with any business venture no guarantees can ever be made regarding its chance for success on an individual basis. Also, IsaDelight is not intended to diagnose, treat, cure or prevent any disease. Statements contained herein have not been evaluated by the Food and Drug Administration. As in all health situations, qualified professionals should be consulted.)

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A mood disorder is a condition where one’s natural emotional mood is distorted or incongruous to one’s circumstances. The category of mood disorders includes all types of depression, anxiety, and bipolar disorders. Sometimes called “affective disorders,” mood disorders often co-occur with anxiety disorders and substance abuse.

Mood disorders are common in the US and internationally; in fact, an estimated 26% of Americans ages 18 and older — 57 million people — suffer from a diagnosable mood disorder in a given year. That’s one in four adults! The average age at onset for mood disorders is early or mid-20s. However, the National Institute of Mental Health reports depression onset is occurring earlier in life today than in past decades. Major depressive disorder is the leading cause of disability in The US for ages 15-44.

Though depression is such a prevalent condition covering all demographics, it’s causes are not well known. Heredity, severe stress due to another medical condition or life events, and one’s expectation levels can all factor in to an unhealthy emotional state.

The brain is a complex organ; thus we have limited understanding of moods and emotions. We do know there are chemicals in the brain called endorphins, which are responsible for positive moods. Other chemicals in the brain, called neurotransmitters, regulate endorphins. Anything we can do to enhance the activity of neurotransmitters can only reduce the risk of depression, anxiety, sleep disorders and related conditions.

One theory for the cause of depression is that patients suffer from a phenylethylamine (PEA) deficit. PEA is a natural compund that functions in our brain as a neurotransmitter; it has been shown to increase attention and activity in animals and relieve depression in 60% of depressed patients. (see study by Sabelli, et al. called Sustained antidepressant effect of PEA replacement published 1996 in the Journal of Neuropsychiatry and Clinical Neurosciences) It is also found in many foods such as dark chocolate. It has been suggested that phenylethylamine from food is the “love” chemical that elevates mood.

A chocolate bar a day

A recent study examined women’s emotional changes after eating chocolate. Study subjects were given a chocolate bar, an apple or nothing to eat, afterward rating their subjective state at timed increments. Both chocolate and the apple were shown to reduce hunger, elevate mood and increase activity, but the effects of the chocolate were stronger, with more intense positive feelings being noted. (study by Macht and Dettmer Everyday mood and emotion after eating a chocolate bar or an apple published in Appetite May 2006)

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First, try a dark chocolate, these have less fats, less carbohydrates and a richer flavor so less in this case is truly more. Another thing to consider is that when you eat a dark chocolate everyone says to eat it slowly, savor the flavor, and let is dissolve on its own in your mouth. Well if you do these things then you will be reaping all of the benefits with a few consequences. Darker chocolate takes longer for the body to turn into sugar and if you have it after a healthily meal then it takes even longer to absorb. Remember all Diabetes diets have free foods in them and though chocolate is not on the list eating after one of your free foods helps the body t adjust and leaves you feeling better.

There are different types of chocolate available with nuts, berries, and other flavors added. Nevertheless, remember plain dark chocolate is always better for you. Another type of chocolate available is diet chocolate, is this truly better for you? Nope they still turn into glucose and in my opinion; the sugar substitute changes the flavor and does not do a thing for the chocolate. In addition, the substitute chocolate has been known to cause stomach-cramping, diarrhea, and of course upset your stomach.

Another food for thought concerning chocolate is the same as any food or drink when either on a Diabetic Diet or just plain eating right, Food in Moderation is always best.

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