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Feature Articles: Holidays
Give your Valentine the gift of health Dark ChocolateSusan Mills-Gray, Nutrition Specialist, Cass
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During Valentine’s week and the red, heart-shaped boxes of
chocolates are everywhere – and that just may be a good thing.
Dark chocolate is not only a sweet treat, but is also may boost
your health!
Recent research shows that eating a small amount of dark chocolate daily is good for you. Dark chocolate has a high-cocoa content. Cocoa contains epicatechin, which is a member of a group of compounds called plant flavonoids. Flavonoids keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, slow down the immune responses that lead to clogged arteries, and lowers blood pressure. Standard chocolate manufacturing destroys up to half of the flavonoids. But chocolate companies have now learned to make dark chocolate that keeps up to 95% of its flavonoids. Believe it or not, dark chocolate contains more flavonoids than many other foods – including green tea, black tea, red wine, and blueberries. Dark chocolate also contains potent antioxidants. Antioxidants destroy destructive molecules that contribute to heart disease and cancer.
While a little dark chocolate is good, a lot is not better. Dark chocolate still is loaded with calories. If you’re going to eat more chocolate, you’ll have to cut calories back somewhere else. Most of the research is based on the consumption of 1.6 ounces of dark chocolate per day; this is equivalent to five bite-size Hershey’s dark chocolates. Don’t replace healthy foods with chocolate; most of our diets have plenty of sweets. But if chocolate is your daily treat, then considering switching to dark chocolate for a health boost.
For more information, contact your local University of Missouri Extension Center or this faculty member directly at mills-grays@missouri.edu
Dark Chocolate Pralines
1 1/2 cups sugar
1/4 tsp. salt
1/3 cup of water
3 tbsp. light corn syrup
1/2 tsp. vinegar
8 oz. dark chocolate, broken in small pieces
3/4 cup broken pecan halves
In a medium saucepan mix sugar, salt, water, corn syrup and vinegar. Bring to a boil while stirring constantly. Lower the heat and allow to boil 3 minutes without stirring. Remove from the heat and allow to rest 4 to 5 minutes. Add the chocolate, stir until melted, add the pecans and stir again. Using a measuring spoon, drop mixture by the tablespoonful onto a foil-lined cookie sheet. Work quickly as mixture sets easily. Refrigerate for about 30 minutes or until completely set. Remove from foil paper using a plastic or rubber spatula. Store in refrigerator in lightly packed jar. Makes about 20 pralines.
Last update: Wednesday, January 30, 2008
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