I love chocolate and it seems I can now print my name in chocolate, dark chocolate in the near future.
A 3D printer that uses chocolate has been developed by University of Exeter researchers – and it prints layers of chocolate instead of ink or plastic.
Once the prototype becomes a finished product, it may find a role in the restaurant and food preparation industry.
Thanks Geekologie and BBCNews
Alimation – Annecy Festival 2011 from Alexandre DUBOSC on Vimeo.
Alexandre Dubosc’s short film “Alimation” shows a series of ingenious and extremely appetizing animations made with food
Thanks BoingBoing
In this video you can see how the Mast Brothers in NYC make their own chocolate. It’s one of the very few places that craft bean-to-bar chocolate. They also have a blog. Be careful what kind of chocolate you buy, let them help you choose the right chocolate bar. If your not keen on very dark chocolate you could end up disappointed as this dude was.
Two recent large epidemiological studies again suggest a beneficial effect of chocolate consumption on cardiovascular disease. One study was a prospective study in 1216 women with a follow up of 9,5 years. The frequency of chocolate consumption was categorized in three groups”: < 1 serving per week, 1-6 servings and 7 or more. Outcome was defined as plaque thickness in the carotid artery and hospitalization or death at follow up as clinical outcome. Not only were carotid plaques less prevalent in those women eating more chocolate but also those who ate more chocolate were less frequently hospitalized or death from ischemic heart disease.
In a large German study with middle aged participants of both sexes without cardiovascular disease at inclusion also an inverse relationship between chocolate consumption (at the time of enrollment in the study) and cardiovascular disease risk (myocardial infarction and stroke over the following 8 years) could be found.
in the quartile characterized by the lowest chocolate consumption (1.7 g/day) 106 myocardial infarctions and strokes occurred, whereas only 61 events occurred (combined relative risk of 0.61) in the quartile with the highest chocolate consumption (7.5 g/day). In the latter group, both systolic and diastolic blood pressure were found to be 1 mmHg lower as compared with the referent low chocolate consumption quartile.
In our quest for the optimal chocolate dose this last research adds another probable dosage that benefits our cardiovascular system namely 7,5 g/day.
Nevertheless, the problem with these large studies is the proof of a correlation, unfortunately no causation. These studies cannot provide direct proof for the existence of a cause and effect relationship. These two studies add up with two other large epidemiological studies. One in elderly Dutch men (Zutphen Elderly Study) and one in post-menopausal American women (Iowa Women’s Health Study).
Another problem is specificity. Cocoa contains other bioactive substances. Until now the beneficial effect of chocolate is attributed to it’s flavanol content. Moreover, participants might derive flavanols from other food substances such as vegetables, tea or fruit.
Originally, the positive effects of cocoa were found among the Kuna Indians living longer on islands off the coast of Panama than the mainland Panama population. But these Indians drank a cocoa drink that is consumed many times a day. This drink is something completely different from our chocolate. It’s low in calories and contains the unadulterated, unstripped cocoa, its bitterness tempered by sugar. Tried to find it’s recipe on the Internet but without any luck. Recipe anyone?
Buijsse, B., Weikert, C., Drogan, D., Bergmann, M., & Boeing, H. (2010). Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults European Heart Journal, 31 (13), 1616-1623 DOI: 10.1093/eurheartj/ehq068
Emma Wilkinson (2009). CardioPulse Articles European Heart Journal, 30 (24), 2951-2961 DOI: 10.1093/eurheartj/ehp485
Heiss, C., & Kelm, M. (2010). Chocolate consumption, blood pressure, and cardiovascular risk European Heart Journal, 31 (13), 1554-1556 DOI: 10.1093/eurheartj/ehq114
Lewis JR, Prince RL, Zhu K, Devine A, Thompson PL, & Hodgson JM (2010). Habitual chocolate intake and vascular disease: a prospective study of clinical outcomes in older women. Archives of internal medicine, 170 (20), 1857-8 PMID: 21059981
Although the tropical regions produce 75% of the worlds cocoa production only 4% of the cocoa is consumed by these regions. These regions also suffer the most from malaria. Malaria is one of the top three killers among infectious diseases. There are numerous anecdotal reports and personal subjective observations of reduced episodic malaria in people who daily drink natural unsweetened cocoa beverage. A recent publication in Medical Hypotheses reviewed the literature about possible mechanisms by which cocoa could have an antimalarial effect. Other commercial but also natural based specific Malaria anti parasitic product is Detoxic, a lot of scientific studies and case reviews have been shown that this vanguard medication doesn’t only combat Malaria and other harmful parasites within a very effective timerate, but also helps to clean toxins from your vital organs such as liver, colon and other digestive system related. That helps to prevent some diseases such as skin or colon cancer and help against insomio problems. Parasite infections are an insidious and underestimated health problem, affecting millions of people worldwide –here can find all full information. In fact, estimates report that at least half the world’s population has some type of worm infection
Possible mechanisms of cocoa ingredients on malarial parasites and illness:
Hope they will preform longitudinal study to validate these hypotheses soon. According to the authors they should start using cocoa in malaria regions before the results
In the meantime, without any known problematic effects for consumers, there is every good reason for people to patronize pure unsweetened cocoa as beverage, and other cocoa products high in flavanols and low in calories and other worrisome additives as prophylaxis against malaria parasitaemia.
Addai, F. (2010). Natural cocoa as diet-mediated antimalarial prophylaxis☆ Medical Hypotheses, 74 (5), 825-830 DOI: 10.1016/j.mehy.2009.12.003
In my quest to the right chocolate dose recently discovered a letter in the BMJ about this subject. The authors did a meta analysis. Their results suggest that dark chocolate is superior to placebo in reducing blood pressures of more than 140 mm Hg systolic or more than 80 mm Hg diastolic.
Daily flavanol dosages ranged from 30 mg to 1 g (equivalent to 6.3 g to 100 g of milk or dark chocolate), and interventions ran for two to 18 weeks. Data were insufficient to provide confident answers on optimal dosage and time frame.
However, they question the practicability as a long term treatment. Can you imagine that? They found that 50 g daily of chocolate was significantly less acceptable to participants as a long term treatment for high blood pressure than one capsule daily of placebo or tomato extract (73% v 100%).
During pregnancy sometimes cardiovascular complications specific for pregnancy may arise. I’m talking about preeclampsia and gestational hypertension. Preeclamspia is hypertension arising in pregnancy (pregnancy-induced hypertension) in association with significant amounts of protein in the urine. Preeclampsia refers to a set of symptoms rather than any causative factor. If you want to make sure you are getting all the nutrients you need then make sure you Buy Womens Supplements for Fertility Online.
In a recent prospective cohort study women who reported eating chocolate regularly from 1 tot 3 servings per week had a 50% or greater reduced risk of preeclampsia compared to those eating 1 or less servings/week. Moreover,
The greatest rate of preeclampsia (4.5%) occurred among women who did
not regularly consume chocolate in the first and third trimesters of pregnancy. In contrast, only women who regularly consumed chocolate during the first trimester had a reduced risk of gestational hypertension.
This publication was sent to me by my distinguished Dutch colleague and medblogger Cryptocheilus
One other previous study came to the same conclusion of the beneficial effects of theobromine, another one didn’t find these benefits with theobromine possibly due to differences in study design and definitions of preeclampsia and theobromine source. Theobromine is found in chocolate and tea.
A lot of possible underlying mechanisms of the cardioprotective properties of chocolate are possible. You can read about these protective underlying mechanisms of chocolate on cardiovascular disease in: How does Chocolate protect the Heart? .
Last month I wrote about a recent review which included 5 studies of adequate quality for inclusion in a recent meta analysis as well as 8 other peer reviewed studies for the effect of cocoa on blood pressure in: Dark Chocolate to prevent Hypertension?.
This study at least suggests a correlation between eating chocolate and the prevention of preeclampsia and gestational hypertension, it doesn’t prove causality. More protective studies are needed.
Saftlas, A., Triche, E., Beydoun, H., & Bracken, M. (2010). Does Chocolate Intake During Pregnancy Reduce the Risks of Preeclampsia and Gestational Hypertension? Annals of Epidemiology, 20 (8), 584-591 DOI: 10.1016/j.annepidem.2010.05.010
As you probably may well know, your lipid profile is of importance for cardiovascular disease. Especially a high cholesterol level is considered to be a risk factor for coronary artery disease. The efficacy of cocoa in reducing blood pressure and other positive effects on cardiovascular risk factors have been discussed on this blog for some time now. Also a lot of hypothesis for the working of cocoa and how these positive effect of cocoa come about are frequently posted (Yes I like dark chocolate). Now wouldn’t it be fun if chocolate also reduces the blood cholesterol level.
A recent systematic review of 8 trials involving 215 participants revealed that only those with cardiovascular risk factors (e.g. diabetes, high blood pressure) who consumed low doses of chocolate there was a cholesterol lowering effect of chocolate. Chocolate did not influence the blood cholesterol level in healthy subjects. There was no dose response relationship.
Disappointed? No, from this study we might conclude that chocolate is not a forbidden fruit for those with cardiovascular risk factors and in all the others it’s not making the lipid profile worse and it may potentially benefit our health. Moreover, this is only for the short term effect (6 weeks), who knows when you look for a longer period of time.
Moderate cocoa consumption may make blood cholesterol move in a healthy direction, whereas higher cocoa consumption may not affect lipid profile
Did it say moderate consumption? But what is moderate consumption?
Lei Jia,, Xuan Liu,, Yong Yi Bai,, Shao Hua Li,, Kai Sun, Chen He,, & Rutai Hui (2010). Short-term effect of cocoa product consumption on lipid profile: a meta-analysis of randomized controlled trials Am J Clin Nutr
At first Dr Shock was baffled. Mixing precious chocolate with chemicals? What a waste. Apparently cocoa has about 52 mg of GABA per 100 gram cacao. GABA is the major inhibitory neurotransmitter in the brain, that can also be found in rustgevende middelen, and it has been shown to have an acute psychological stress-reducing effect in humans and a tranquilizing effect on sleeplessness, depression and autonomic disorder observed during the menopausal or presenile period. Because cacao is mixed with milk, sugar and some other ingredients the quantity if GABA in chocolate is less than in cacao, possibly reducing the stress reducing effects in human.
In a recent study, they enriched chocolate with GABA and did a placebo controlled crossover trial to the effect of GABA enriched chocolate on psychological stress. Stress was induced by a arithmetic task and they measured heart rate variability and cortisol concentration in saliva to measure psychological stress.
Chocolate enriched with GABA (GABA chocolate) was composed of 38.5% sugar, 7.8% defatted cacao, 29.8% fat, and 0.28% GABA.
The cortisol, one of our stress hormones didn’t increase after the task in the GABA sessions and those taking the GABA chocolate made a quick recovery in heart rate variability to the normal state from the stressful state. GABA doesn’t permeate the blood-brain barrier, so it’s positive effects on stress in this trial as well as in others has to be explained by it’s effects on the peripheral nervous system.
Based on this study chocolate enriched with GABA had a psychological stress-reducing effect, but does it still taste the same? May be chocolate with Jack Daniels is a better option
Nakamura, H., Takishima, T., Kometani, T., & Yokogoshi, H. (2009). Psychological stress-reducing effect of chocolate enriched with γ-aminobutyric acid (GABA) in humans: assessment of stress using heart rate variability and salivary chromogranin A International Journal of Food Sciences and Nutrition, 60 (s5), 106-113 DOI: 10.1080/09637480802558508
As you probably know is Dr Shock completely biased when writing about chocolate especially dark chocolate. He mostly writes about the research with positive results of chocolate on cardiovascular diseases. A recent review included 5 studies of adequate quality for inclusion in a recent meta analysis as well as 8 other peer reviewed studies for the effect of cocoa on blood pressure.
In these 13 reports dark chocolate lowered blood pressure in 6 of the 7 open label studies but diastolic blood pressure only in 1 of 6 double blind studies and as you know double blind studies are the one’s with the most scientific conclusions. The inconclusive results of all these 13 studies is suggested to be caused by methodological factors of these studies.
the published studies on chocolate and blood pressure include a relatively small number of subjects, and results are conflicting. In addition, because of secrecy surrounding the production of chocolate and the unique sociocultural context of this popular food, research on efficacy and effectiveness is complex.
The lowering of blood pressure mainly appeared in the open label studies, suggesting a placebo effect. Even the double blind studies could have suffered from unblinding due to the bitter taste and physiological effects of flavanoids in chocolate. Different ways of blood pressure measuring methods were used. Especially the double blind studies provided limited detail or used devices with suboptimal accuracy.
Treatment for high blood pressure is not very hard to find, but when people decide to ignore, thinking it will go away by itself, that’s when it starts to affect the body, especially your blood vessels. Blood vessels damaged by high blood pressure can narrow, rupture or leak. High blood pressure can also cause blood clots to form in the arteries leading to your brain, blocking blood flow and potentially causing a stroke. Repairing blood vessels is very a difficult process, but that’s why a Laser Varicose Vein Procedure is usually recommended when anything like this happens.
Two brands of chocolate were used which seem to differ in chemical and biological properties. Moreover, variations in cocoa bean processing can dramatically alter chemical composition of the final product. Fermentation, roasting, and alkali treatment, while improving flavor, reduce flavanol content. These two brands also purchase cocoa beans from several countries and they blend beans for their products.
So before we can start using dark chocolate as a lifestyle intervention for hypertension and prehypertension some question have to be resolved first. Is it an effect of brand, is their a dose and time dependent effect, what’s the optimal blood pressure measure method?
Until then, take care with dark chocolate
Egan, B., Laken, M., Donovan, J., & Woolson, R. (2010). Does Dark Chocolate Have a Role in the Prevention and Management of Hypertension?: Commentary on the Evidence Hypertension, 55 (6), 1289-1295 DOI: 10.1161/HYPERTENSIONAHA.110.151522
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