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Dark Chocolate Lowers Blood Pressure and May Extend Your Life
Another New Study Confirms It
Diabetics should take note of a new 15 year long Dutch study
announcement about 450 men age 65 up.
That study found those that had the most cocoa consumption lowered their
blood pressure and even cut their risk of dying of a heart attack in
half..
The men in the high-consumption group ate at least 4 grams each day.
Those in the least cocoa consumption group proved twice as likely to die
of a heart attack then the group who ate the most and in fact were
even less likely to die of any cause, and had lower blood pressure than
the other groups.
Since it is now thought that blood pressure control may be as important
as blood sugar control for diabetics to prevent the onset of
complications, then this may be a help needed in controlling blood pressure, and can be good news for older diabetics.
Your author is on a Caveman diet, but makes these two exceptions and
pass it along to you for your consideration.
(your authors blood pressure is now at the bottom of the chart.) Author
has been using this recipe for over six months.
Will right here share my recipe to use "dark Chocolate" and serves
several purposes, including giving you a break from all those veggies,
(this is under the guise of medicinal purposes.)
Yogurt contains a bacteria culture that pre digests milk, good for the
87% of the older population that have lactose intolerance,
(no longer producing an enzyme to digest milk that babies have). This
pre-digestion allows most older people to get calcium from a dairy
source.
This yogurt culture also introduces and replaces friendly and useful
bacteria killed off in your gut by chlorinated water and other "modern
man" factors. Bacteria in your gut normally produce vitamin K and other
essentials that are important to your overall health.
Buy the large container marked plain, and be sure your yogurt package,
says "live cultures." Also buy 12% fat (not low fat yogurt nor any
additives such as flavoring or sweeteners.)
Next buy one package of Jell-O sugar free Chocolate pudding. Note: I am
very upset that this contains "aspertine", sweetener, a bad news sugar
replacement you most definitely should avoid, but have found no way
around this yet. Operating on the benefits out-way this downer factor.
Next buy Hershey's Cocoa, marked Dutch processed, special Dark. Accept no substitutes. If your grocer does not have this exact Dark Chocolate
Cocoa, ask him to get it. This is a standard Hershey item now and tell your grocer there has been several studies on the health benefits of
dark chocolate so if he stocks it, it should sell.... You can however, use standard
Hershey's Cocoa that has no sugar, this article study is not about dark chocolate but nearly all other studies are that dark
chocolate is most effective. I would go for the dark chocolate. This
cocoa is often located in the store with baking chocolate.
This contains no sugar, but has 3
grams of carbs per tablespoon. Use two tablespoons of this dark chocolate cocoa in your blender or stir
up bowl. Use half and half (milk and cream) to cover the blades in your
blender. (or you can just use yogurt or half and half in your mixing
bowl.)
Add the cocoa. Mix with blender. Do not decide you can improve the healthfulness of this by using "low
fat" anything. Whip and blend (stir) this previously blended mixture of cocoa and half
and half and add into the yogurt, it plus your package of dry Jell-O Powder, (some other brand may work) by very gently stirring in by hand
with whatever portion of the container of yogurt. (half or over) (do not use the blender for this stage or you will
have chocolate
soup).
The large yogurt containers are four cups and if you want "stiff"
pudding use half. I like to use 3/4 of the large yogurt container and
your pudding is not quite as 'stiff" but you get more. Place in frig for
15 minutes or more.
Makes four servings or more, depending on how much yogurt you added.
Pudding thickness or stiffness dependant on how much yogurt added
and/or how much you beat it up adding the mix to the yogurt. More
stirring equals soupier.
Keep in mind this is four days of servings so you divide by four for the
carbs and fat and it is minimal. This is digestible because of the
yogurt culture and when you get done with your chocolate pudding you
will find you have made a valuable addition to your diet in several ways
including a good source of calcium..
Serve this Chocolate pudding to anyone, they will like the rich
chocolate and will not have a clue it is sugar free and made from
yogurt.
You could also serve this with hot cocoa.
(double the chocolate whammy)
Note: This is just one of many studies on the health benefits
of chocolate. To read more on this one, go here
USA Today, February 28, 06
Related Articles: "Another
Chocolate Study Confirms" go here
and how "Chocolate
Proven To Be "Medicinal" go here
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