From 7 until 22 November, Amsterdam will be the center for chocoholics. It will be the chocolate capital of the world. Participating restaurants will have menus with chocolate, there will be chocolate workshops, chocolate high tea and much more. Have a look at the website: http://www.choca.nu (in Dutch).
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Really, the polyphenolen in cocoa inhibit the growth of bacteria responsible for the creation of plaques. Polyphenolen from cocao significantly reduce biofilm formation and acid production by these bacteria. The acid production from sucrose was significantly inhibited resulting in a reduction of localized demineralization as per restorative dentistry at Lincoln Park Smiles . Be aware that chocolate not only contains cacao but also fat and sugar each with their own effects on weight and caries.
Dеntаl implants hаvе mаnу aesthetic benefits, hоwеvеr, they also play an іmроrtаnt rоlе іn thе overall funсtіоn оf уоur mouth. Many dеntаl implants ѕuрроrt a healthy bіtе, keeping еасh tooth рrореrlу іn рlасе whіlе ѕuрроrtіng a hеаlthу jawbone аnd рrеvеntіng bоnе deterioration. Whеn a tооth іѕ lоѕt or рullеd аnd not rерlасеd, thе jаwbоnе саn begin to deteriorate. Thіѕ hарреnѕ because whаt preserves thе jawbone іn the fіrѕt рlасе іѕ thе рrеѕѕurе аnd stimulus of сhеwіng
The formation of dental plaque can lead you to need dental crowns if you do not take care of your teeth, which plays an important role in the development of caries and periodontal disease in humans, could be initiated by several strains of oral streptococci, a kind of bacteria that’s treated by many dentists world-wide. If you or your kids have this kind of bacteria then you should really consider visiting a kids dentistry in Middletown KY to get it treated. There are two roads from carbohydrates to caries pictured in the next figure. The formation of dental plaque leads to localized demineralization due to the accumulation of acids, click this site to get more about dental services. Thanks to our expert for giving their valuable tips on the topic. You can know about Belmar Orthodontics on their company website and contact them in case any need arises.
Chocolate contains polyphenolen The health benefits of polyphenols include antioxidant, anticancer, and anti-inflammatory effects. We previously discussed underlying mechanisms of cardioprotective properties of chocolate, check over here a dentist who recommend this process. But how do they protect against dental caries?
In animal research it has been shown that cocoa polyphenols inhibit the growth of bacteria responsible for the creation of plaques. However, John m. Chaves,DDS can help you get rid of bacteria and plaques. Polyphenolen from cocao significantly reduce biofilm formation and acid production by these bacteria. The acid production from sucrose was significantly inhibited resulting in a reduction of localized demineralization.
This antibacterial effect of polyphenolen from coca is shared with coffee and green tea.
But hold on, these are mostly animal data, the effect of green tea is based on a larger body of evidence than coffee and cocoa. There is still a long way to go, to quote the authors of this review
The effectiveness of polyphenols from these beverages as anti-cariogenic agents needs to be confirmed by larger in vivo studies carried out on different age-groups, and in different geographical areas. Further research on anti-cariogenic activity of cocoa, coffee, and tea could open a promising avenue of applications, according to the dentist in Perth, they are relatively safe, have taste and odor largely appreciated and could be used at a reasonable cost in the preparation of specific anti-cariogenic remedies, recommended by Orthodontists Melbourne.
Hoping for chocolate tooth paste, and you?
Chocolate consumption was associated with lower cardiac mortality in a dose dependent manner in patients free of diabetes surviving their first Acute Myocardial Infarction. In contrast, intake of other sweets was not associated with cardiac or total mortality.
Now be aware that Dr Shock is extremely biased when it comes to chocolate but this conclusion is based on a study done in Sweden and recently published in the Journal of Internal Medicine. This was an observational study, in need of confirmation by more scientifically superior designs such as a study with a large scale, long-term, controlled randomized trials.
Having said all this what they did was following 1169 patients without diabetes who were hospitalized for a confirmed nonfatal first acute myocardial infarction (“heart attack”). The participants reported their chocolate consumption the year previous to the heart attack. After 3 months they all underwent a health examination and they were followed for hospitalization and mortality with Swedish registries for 8 years. They did take into account several confounding factors such as gender, age, hypertension, smoking etc. etc in their Cox proportional hazard model.
The only thing they forgot was to distinguish milk from dark chocolate. They categorized usual chocolate consumption as never, less than once per month, up to once per week and twice or more per week.
Want to know more about chocolate and cardiovascular health? Related posts on this blog:
Janszky, I., Mukamal, K., Ljung, R., Ahnve, S., Ahlbom, A., & Hallqvist, J. (2009). Chocolate consumption and mortality following a first acute myocardial infarction: the Stockholm Heart Epidemiology Program Journal of Internal Medicine, 266 (3), 248-257 DOI: 10.1111/j.1365-2796.2009.02088.x
Chocolate is not an antidepressant. Interaction between chocolate and neurotransmitter systems in the brain, such as serotonin, that contribute to appetite, reward and mood regulation were studied but no antidepressant mechanism of chocolate was found.
Most possible psychoactive substances in chocolate are metabolized in the blood by an enzyme (monoamineoxydase A), these substances are unable to pass the blood brain barrier, they are metabolized before they can even reach this barrier. Beta-phenyl-ethylamine is the only possible psychoactive substance in chocolate that passes the blood brain barrier. It is a direct dopamine releasing ingredient. Moreover, cocoa contains caffeine and it’s structural derivatives, these components can have antiparkinsonian effects.
The consumption of chocolate is significantly higher in Parkinson’s Disease patients compared to controls, while consumption of non-chocolate sweets was similar in both groups
The consumption of chocolate was assessed using self questionnaires in patients with Parkinson’s disease (n= 274) and their partners as controls (n=234). Also the consumption of non-chocolate sweets was assessed. Also changes of chocolate and non-chocolate sweet consumption during the disease course was assessed in patients with Parkinson’s disease. All subjects were also asked to fill out the Beck’s depression inventory (BDI) and they were asked for depression in their medical history.
Both depression in medical history and BDI score was higher in the patient group but did not influence the higher chocolate use in patients with Parkinson’s disease. Also medication and other diseases such as diabetes mellitus did not significantly influence chocolate consumption.
A possible explanation for the higher chocolate consumption is patients with Parkinson’s disease might be the high content of biologically active compounds with potential antiparkinsonian effects in cocoa and thus chocolate, such as caffeine and its structural analogous and/or the presence of β-phenylethylamine. This last substance is a direct dopamine releasing ingredient, dopamine is short in Parkinson’s.
Possible limitations of this study:
Only patients from a university based department were included, recall bias or forgetting may play a role with filling out the questionnaire, the two groups were not comparable in age en gender.
Related posts on this blog:
Wolz, M., Kaminsky, A., Löhle, M., Koch, R., Storch, A., & Reichmann, H. (2009). Chocolate consumption is increased in Parkinson’s disease Journal of Neurology, 256 (3), 488-492 DOI: 10.1007/s00415-009-0118-9
Flavonoid rich dark chocolate (45 g per day) significantly improved coronary flow velocity reserve (CFVR), this means that the researchers used Doppler echocardiography to assess the ability of the coronary arteries to dilate and allow more blood flow in response to dark chocolate. Dark chocolate improves coronary circulation in healthy adults. The other group in this randomized single blind study used 35 g of non-flavonoid white chocolate and their CFVR did not significantly improve.
They studied 39 healthy men who during the trial were not allowed to use other flavonoid rich food such as tea and wine. The 39 adults used the chocolate only during two weeks. The 45 g of dark chocolate contained 550 mg/day flavonoiden and equaled 200 kcal. The white chocolate did not contain flavonoiden and the 35 g equals 140 kcal. That’s the only problem chocolate is a calorie rich nutrient. Find information about Blood sugar ultra in this article.
The two groups didn’t differ in blood pressures, lipid profile, blood sugar, and measures of oxidative stress either before or after the two weeks of chocolate intake. The authors suggest that flavinoids increase nitric oxyde but based on this research other possible expalnations for it’s working mechanism can not be excluded. For more information about the possible ways chocolate protects the cardiovascular system read: Chocolate and Cardiovascular Health and How does chocolate protect the heart.
The only limitations are that they studied the short term effects of dark chocolate and only in healthy men. It is possible that effects would be more pronounced when studied over a longer period of time and it’s also possible that the effects would larger in patients with cardiovascular disease.
Shiina, Y., Funabashi, N., Lee, K., Murayama, T., Nakamura, K., Wakatsuki, Y., Daimon, M., & Komuro, I. (2009). Acute effect of oral flavonoid-rich dark chocolate intake on coronary circulation, as compared with non-flavonoid white chocolate, by transthoracic Doppler echocardiography in healthy adults International Journal of Cardiology, 131 (3), 424-429 DOI: 10.1016/j.ijcard.2007.07.131
A recent review in Circulation is published: Cocoa and Cardiovascular Health. It reviews the clinically relevant cardiovascular effects of cocoa, focusing on potential mechanisms involved in the response to cocoa and the potential clinical implications associated with its consumption.
Recently we discussed the possible ways chocolate protects the cardiovascular system in a post. In short you can see these mechanisms in the picture beneath, from this review.
Although still debated, a range of potential mechanisms through which flavanols and cocoa might exert their benefits on cardiovascular health have been proposed: activation of nitric oxide (NO) and antioxidant, antiinflammatory, and antiplatelet effects, which in turn might improve endothelial function, lipid levels, blood pressure, insulin resistance, and eventually clinical outcome
It is important to distinguish cocoa from chocolate, chocolate is cocoa combined with sugar, and eventually milk and other ingredients into a solid food product. Flavonoids are the part of cocoa important for health benefits. They can also be found in high concentrations in certain fruits and vegetables. In the context of human nutrition, certain teas, grape juice, wine, various berries, and especially cocoa represent noteworthy sources. Cocoa has the highest content of flavonoids compared to the other sources.
The highest plasma peak concentrations of flavanols are obtained 2 to 3 hours after ingestion of chocolate in a dose-dependent manner, and are still measurable after 8 hours. It is unclear whether the consumption of cocoa together with milk or as milk chocolate reduces the bio availability. Besides the fact that dark chocolate has far higher concentration of flavonoid compared to milk chocolate it is also noteworthy that manufacturing of chocolate can reduce flavonol concentration.
You will probably all know by now that Dr Shock is a fan of dark chocolate so he never misses an opportunity to promote the digestion of this divine essential nutrient. Precautions in its use are mandatory. The high caloric value of commercially available chocolate (about 500 kcal/100g) may induce weight gain, a risk factor for hypertension, dyslipidemia, and diabetes. Cocoa itself, unlike chocolate, can be recommended without hesitation because it is low in sugar and fat. The right daily dosage of cocoa or chocolate remains elusive, unfortunately.
As with the authors of this excellent review I will end with the wish for more research especially with dietary supplematation with flavonols, preferably as cocoa
……direct dietary supplementation with flavanols instead of chocolate consumption deserves further study. Indeed, protocols using epicatechin or other flavanoids specifically are now feasible and should clarify this question. At this point, recommending dietary supplementation with flavanols, similar to vitamins, appears problematic because potential prooxidative effects of large quantities cannot be excluded.
More research is needed meanwhile enjoy your cocoa.
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Red Wine and Dark Chocolate for Vascular Health
Corti, R., Flammer, A., Hollenberg, N., & Luscher, T. (2009). Cocoa and Cardiovascular Health Circulation, 119 (10), 1433-1441 DOI: 10.1161/CIRCULATIONAHA.108.827022
Chocolate milk after intensive prolonged exercise helps recovery much better than a carbohydrate replacement drink or a fluid replacement drink. After my 10 kilometer run on Sunday I’ll have some chocolate milk.
This was tested in a study in which during recovery from prolonged exercise (cycling) the participants ingested chocolate milk, carbohydrate replacement drink or a fluid replacement drink. After the chocolate milk the participants cycled 51% and 43% longer than after drinking carbohydrate replacement drink or a fluid replacement drink.
This could be due to differences in carbohydrate type and or fat content of the beverages. The absence of sucrose in carbohydrate replacement drink might have caused less liver glycogen repletion. Chocolate milk has a higher fat content and increases free circulating fatty acid. This might improve recovery for low-moderate endurance exercise while carbohydrate replacement drink is more effective for higher intensity endurance exercise.
Mental arithmetic became easier after volunteers had been given large amounts of compounds found in chocolate, called flavanols, in a hot cocoa drink.
They were also less likely to feel tired or mentally drained, the findings, presented at the British Psychological Society annual conference in Brighton show.
Eating things that are high in polyphenols the better that is for your brain in the long run. Chocolate especially dark chocolate is high in flavanols, a kind of polyphenol. So next exam be sure to do some binge eating of dark chocolate.
Anyone experience with these uses of chocolate for maths or exercise? Let me know in the comments
Thomas, K., Morris, P., & Stevenson, E. (2009). Improved endurance capacity following chocolate milk consumption compared with 2 commercially available sport drinks Applied Physiology, Nutrition, and Metabolism, 34 (1), 78-82 DOI: 10.1139/H08-137
Research suggests that up to 97% of women and 68% of men experience food cravings. Chocolate is the most common one of the craved foods, typically high calorie.
A number of situations have been shown to experimentally increase cravings of chocolate consumption. For example,chocolate abstinence, stress and exposure to chocolate cues increase urges to eat chocolate. Studies on the effects of exercise on appetite and eating behaviour have considered satiety and hunger but not cravings for specific food types such as chocolate. No studies have examined the effects of exercise on appetite and food cravings during explicitly manipulated stress, or on cue-elicited cravings for specific foods.
Chocolate eating decreases negative feelings, exercise also attenuates physiological and psychological responses to stressors. It has been shown that exercise can reduce the craving for cigarettes in smoking cessation. Can exercise reduce chocolate craving, and can it also attenuates increases in cravings associated with stress and chocolate cue-elicited urges?
The findings show, for the first time, that a 15 min bout of brisk walking, equivalent to ‘fairly light’ intensity exercise, reduces chocolate cravings, with moderate effect sizes, during and for at least 10 min following exercise cessation.
Moreover, this research confirms previous evidence that has shown exercise to suppress appetite and reduce urges to snack and there are supplements in sites like https://thestylishmagazine.com that also help with this. Feeling tired and the need for an energy boost has been associated with the consumption of high-energy food and sitting on the couch does not appear to reduce chocolate cravings, whereas being physically active does.
Craving for chocolate is a difficult concept consisting of different features. Exercise only reduced an intense desire to eat chocolate and it reduced overeating chocolate when starting to eat chocolate due to the possible lack of control over eating chocolate if eaten. In contrast, exercise did not reduce anticipation of positive reinforcement or of relief from negative symptoms.
Opening and handling the chocolate bar increased chocolate craving and exercise attenuated these responses to some extent. Also there was a small (though non significant) attenuating effect of exercise on urges to eat chocolate in anticipation of relief of negative states. This might be due to the mood enhancing effect of exercise.
Why is this important?
Brief exercise may result in self-regulation of sugar snacking whereas higher intensity or longer bouts of physical activity may lead to compensatory dietary behavior and/or chocolate cravings.
Besides the important contribution to weight management due to the role of exercise in energy expenditure and general appetite suppression it can also reduce craving.
How was this study done?
Following 3 days of chocolate abstinence, 25 regular chocolate eaters, took part, on separate days, in two randomly ordered conditions, in a within-subject design: a 15-min brisk semi-self-paced brisk walk or a passive control. Following each, participants completed two tasks: the Stroop colour–word interference task, and unwrapping and handling a chocolate bar. Chocolate urges, affective activation, affective pleasure/valence, and systolic/diastolic blood pressure (SBP/DBP) were assessed throughout.
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A TAYLOR, A OLIVER (2009). Acute effects of brisk walking on urges to eat chocolate, affect, and responses to a stressor and chocolate cue. An experimental study Appetite, 52 (1), 155-160 DOI: 10.1016/j.appet.2008.09.004
We already discussed the reduction of the risk of mortality from cardiovascular diseases by dark chocolate. In a recent publication the results of a study with cacao liquor polyphenol fed Kurosawa and Kusanagi- hypercholesterolaemic rabbits were published.
After 6 months of dietary administration of cacao liquor polyphenols, heart rate and blood pressure were lowered but plasma lipid concentrations were unchanged. The area of atherosclerotic lesions in the aorta in the cacao liquor polyphenol group was significantly smaller than that in the standard diet group. The high-frequency power of heart rate variability in the rabbits
in the standard diet group was significantly decreased with ageing, but that in the cacao liquor polyphenol group was not different between short-term and long-term treatment.
In comparison to the control group which were rabbits on a normal diet, the rabbits with cacoa polyphenolen added to their diet did much better as far as cardiovascular disease risk factors. Atheroslerotic lesions in the aorta were much smaller in the cocoa fed rabbits, heart rate variability didn’t decrease as much with ageing as the rabbits on normal diet. The decrease of autonomic nervous activity for the heart as expressed in a lower heart rate variability may contribute to the development of atheroma in Kurosawa and Kusanagi-hypercholesterolaemic rabbits.
From the long-term oral administration of cacao liquor polyphenols to rabbits the conclusion was that it had various effects on the cardiovascular and autonomic nervous function in Kurosawa and Kusanagi hypercholesterolaemic rabbits. The cacao liquor polyphenols decreased heart rate and blood pressure and suppressed the impairment of baroreflex function and parasympathetic nervous function without a decrease of serum lipids. These changes were associated with suppression of the development of atherosclerosis. The effect of polyphenolen from cacao could be explained by an effect on cardiovascular and autonomic nervousfunctions. This may result in a decrease in the risk of cardiovascular disease. This adds some new perspectives on the hypothesis about the beneficial effects of chocolate on the heart.
Related posts on this blog:
Megumi Akita, Masayoshi Kuwahara, Fumi Itoh, Yoshihisa Nakano, Naomi Osakabe, Tohru Kurosawa, Hirokazu Tsubone (2008). Effects of Cacao Liquor Polyphenols on Cardiovascular and Autonomic Nervous Functions in Hypercholesterolaemic Rabbits Basic & Clinical Pharmacology & Toxicology, 103 (6), 581-587 DOI: 10.1111/j.1742-7843.2008.00331.x
I found chocolate heaven, it is on the Culinary School Guide. You probably know that dr Shock is crazy about chocolate, especially dark chocolate. He also loves to cook and better yet he enjoys good food anytime. I have collected some good chocolate sites and culinary blogs, but this post is certainly chocolate heaven, enjoy it. And tell me what you like or don’t like about these links, chocolate in general or suggestions for good culinary blogs.
The song in this video is sublime, open up your loudspeakers and listen carefully, enjoy. The woman singing is Dana Bryant
It’s not difficult to find someone who is crazy about chocolate. This delicious treat is not only easy on the taste buds, but has recently been recognized as a healthy treat as well. If you are one of those people that is crazy about chocolate, then you will love the assortment of chocolate websites collected below. From education to finding specialty chocolate to recipes to blogs to videos, the following resources are sure to delight any chocolate fanatic.