Show 939: The Health Benefits of Chocolate (Archive)

The chocolate was considered a sinful indulgence, definitely not a food that belongs on any “healthy “diet. However, in recent decades, evidence has been building that eating chocolate actually provides specific health benefits. What are they, and what is the best way to get your dose of beneficial compounds of cocoa?

What are the benefits of chocolate?

Experts describe how chocolate affects blood pressure, stroke, and even potential Nobel Prize. And we get a look at how to produce a chocolate tasting a teacher.

New research shows that cocoa flavonoids can soothe inflammation and relax blood vessels to lower blood pressure, total cholesterol and increase good cholesterol HDL. People who eat chocolate regularly have a lower risk of stroke.

Persons wishing to obtain cocoa flavonoids sugar and calories of sweets may be interested in CocoaVia . Mars Botanical, manufacturer, provides standardized cocoa flavanols as supplements and powders to be added to beverages extract. Mars has supported some of the research on the benefits of chocolate, but independent research is largely consistent with the findings of research related to Mars.

Guests this week:

Eric Ding, PhD, is a scientific epidemiologist and nutrition at Brigham and Women’s Hospital and School Health public Harvard.

Susanna Larsson, PhD, is Associate Professor, Division of Nutritional Epidemiology at the Institute of Environmental Medicine at the Karolinska Institute in Stockholm, Sweden. Their meta-analysis on chocolate consumption and stroke was published in neurology .

Joseph Maroon, MD, FACS, vice president and professor in the Department of Neurological Surgery at the University of Pittsburgh Medical Center. Has been the team neurosurgeon for the Pittsburgh Steelers since 1980.

Franz Messerli, MD, FACC, FACP, professor of clinical medicine at Columbia University College of Physicians and Surgeons in the city of NY. His article on chocolate consumption, cognitive function, and the Nobel Prizes was published in New England Journal of Medicine.

John Scharffenberger is co-founder of Scharffen Berger chocolate . With his partner, Dr. Robert Steinberg, prompting a new wave of making chocolate from the US ..

listen to the podcast:

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