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Chocolate in Perspective

Chocolate in Perspective. Where does chocolate come from?. Chocolate is made from the Cacao (or cocoa) bean which is the seed of the fruit that grows on the cocoa tree. Benefits of chocolate.

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Chocolate in Perspective

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  1. Chocolate in Perspective

  2. Where does chocolate come from? Chocolate is made from the Cacao (or cocoa) bean which is the seed of the fruit that grows on the cocoa tree.

  3. Benefits of chocolate Chocolate and cocoa contain a high level of flavonoids (antioxidants), which may have beneficial effects on cardiovascular health.

  4. What are Antioxidants? • Antioxidants help protect your cells against the effects of free radicals. • Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. • Free radicals can damage cells. • They may play a role in heart disease, cancer and other diseases.

  5. What are Flavonoids? Flavonoids are Antioxidants found naturally in many plant-based foods: • Apples • Citrus fruits • Berries • Cranberries • Red wine • Green and black tea

  6. Chocolate and Flavonoids • Good: Milk Chocolate • Better: Dark Chocolate>70% • Best: Cacao Nibs/Raw Cocoa

  7. Flavonoid Content of Popular Foods

  8. Compare… Chocolate is high calorie Plant-based foods are lower calorie 12 cherries, 2/3 cup blueberries, 4 Tbsp Capers, ¾ cup raspberries, and 1 small grapefruit combined Equals: 208 Calories <1 gram of fat 464 mg flavonoids 1 ½ Ounces of Chocolate Equals: • 225 Calories • 14 grams of fat • 22 mg of flavonoids

  9. If you like chocolate… Enjoy chocolate in Moderation. (Up to 3 ounces a week)

  10. For Heart Health and to increase antioxidant consumption… • Choose from a wide variety of low-calorie, antioxidant-rich foods: • Green and Black Tea • Cherries, Blueberries, Raspberries • Grapefruit • Oranges • Kale • Buckwheat • Apples

  11. References • Faridi Z, Njike VY, Dutta S, Ali S, Katz DL. Acute dark chocolate and cocoa ingestion and endothelial function: A randomized controlled crossover trial. Am J ClinNutr. 2008; 88:58-63. • Cleveland Clinic: Miller Family Heart and Vascular Institute; Heart-Health Benefits of Chocolate Unveiled, 2010. http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx • Ding EL, Hutfless SM, Ding X, Girotra S. Chocolate and prevention of cardiovascular disease: A systemic review. Nutrition & Metabolism 2006; 1743-7075-3-2. • Taubert D, Roesen R, Schomig E. Effect of cocoa and tea on blood pressure. Arch Intern Med. 2007;167(7):626-634. • RD 411 www.rd411.com; Accessed 4/8/2010. • Eating Well www.eatingwell.com; Accessed 4/8/2010. • USDA Database for the Flavonoid Content of Selected Foods – 2003 http://www.nal.usda.gov/fnic/foodcomp/Data/Flav/flav.pdf; Accessed 4/9/2010 • Calorie King Food Database www.calorieking.com; Accessed 4/9/2010

  12. CHOCOLATE

  13. IN

  14. PERSPECTIVE

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