* Acts as an appetite suppressant. Two research studies conducted at the University of Copenhagen, Denmark, found 1) that consumption in moderate amounts reduces cravings for salty, sweat, and other foods, and 2) that eating a meal after consuming dark chocolate 2.5 hours previously, the caloric consumption is reduced by 15%. [Check out the website scientistlive.com for more information about their research.]

* Lowers bad cholesterol by up to 10%.

* Can lower blood pressure. According to JAMA (Journal of the American Medical Association) in August 2003 [The website webmd has a lot of health information.], eating a moderate amount each day can lower blood pressure because elements of the dark chocolate relax the blood vessels, making blood flow more easily.

* Contains many antioxidants. Antioxidants destroy free radicals in the body, protecting the body from aging and other ailments.

* Offers a lower glycemic index. It offers the same glycemic index as oatmeal, so it won’t spike your blood sugar and let you crash later.

* Because it stimulates endorphin production and contains serotonin, you simply feel better after eating it. And it contains caffeine and other stimulants, so you’re up as well.

Adding dark chocolate to your diet, if done in moderation, can add health benefits to your life. Balance its addition with a decrease in other caloric vices.

So why is there guilt about chocolate, and do we need to feel guilty? Simple answer -NO Chocolate is not intrinsically bad for us. At levels of cocoa of 70% it is actually good for us. What applies to you will depend on how much you eat and the quality of the chocolate.

So lets look at the “health benefits” of chocolate. The good feeling you get is not imagined. Chocolate contains a phyto-nutrient, which is an endorphin. The “high” from eating chocolate can be similar to the high runners get. It comes from the endorphins (the bodies natural happy hormone). Chocolate is virtually an antidepressant. Is it any wonder people turn to chocolate when they feel down? A Swiss study showed that eating 40g a day of dark chocolate lowered stress hormones in the bloodstream making people more resilient to stress.

Research has looked at the health benefits of dark chocolate and the results are impressive. A Swedish study showed that after a heart attack, those who ate chocolate at least twice a week had a three fold increase in survival over an eight-year period. Meanwhile a Canadian study showed a decreased risk of stroke in those who ate chocolate once a week compared to those who do not.

The benefits come from the flavinoids in cocoa, which are a potent anti oxidant. These flavinoids have also been shown to protect our genes (DNA) from oxidative damage. This potentially makes chocolate an anti-aging compound.

Chocolate is viewed with suspicion because it tastes so good. As a “pleasure” it has been seen as sinful. There are also linkages between chocolate and that other great “sin” of humanity-sex. Hence, the association of guilt.

Dark chocolate has lots of minerals including potassium, zinc, copper, chromium and magnesium. Many women turn to chocolate if they have premenstrual symptoms. This is related to low magnesium. Again the body knows what it needs.

Cocoa is rich in antioxidants (10g dark chocolate has the same amount as a cup of green tea). The glycemic index (GI) of chocolate is 40. Poly-phenols in cocoa can reduce LDL, which is the ” bad cholesterol. There are also good fats in chocolate.

Now this is all well and good, you may say, but you can get the most of the same minerals and antioxidants from other sources. This is where the extra dimension of chocolate comes in. Fun is one of the pillars of DIY Health. Apart from providing goodness for us, our food needs to give us joy. Chocolate scores ten out of ten on this one.

So as I said above, there is no need to feel guilty about eating chocolate on Easter or on any other day. This does not mean a bar a day and yes you can get all the above nutrients from other sources, perhaps without the same amount of enjoyment. The best is 70% cocoa and organic is great if you can get it.

Chocolate comes in all shapes and sizes. It is one commodity that can be manipulated to suit any situation; Easter time sees chocolate bunnies and eggs, Christmas advent calendars count down the days until December 25th and Valentine’s Day gives rise to heart and rose shaped symbols of love – chocolate. A craving for cocoa can be satisfied by a wide variety of tempting chocolate delights.

The history of chocolate lends itself towards mysticism and decadence. The Mayan people worshiped the cacao tree; cacao being the Mayan word meaning “God Food”. The Mayans roasted and pounded the cacao seeds and brewed these into a spicy, bitter sweet drink with maize and Capsicum peppers (chilies). The drink was reserved for ceremonies or for the religious and wealthy elite among the tribe. It was the Aztecs, who lived further up North from the Mayans, who considered cocoa beans to be an aphrodisiac, a reputation that has followed chocolate into the 21st century.

Today there is ongoing debate surrounding the health benefits of chocolate. A recent revelation stated that chocolate consumed daily in small quantities could reduce the odds of cardiovascular problems as well as have a significant effect on high blood pressure. Brian Buijsse, a nutritional epidemiologist and his team at the German Institute of Human Nutrition in Nuthetal, followed over 19 000 adults over a period of 10 years. The study included checkups and recurring questionnaires regarding the subjects’ chocolate consumption. The results revealed that people who ate an average of 7.5 grams of chocolate per day were at a 27% lower risk of heart attacks and were at a 47% lower stroke risk. They also had lower blood pressure than those who ate less chocolate. The researchers attributed these results to the high level of flavanols in chocolate. Flavanols are antioxidants which are more copious in chocolate with a higher cocoa level such as dark chocolate. Buijsse however does stress the point that eating as part of a balanced and healthy diet is important.

This is where chocolate may become a hazard to some, according to Dr. Bankole A Johnson, a researcher of addictive behaviour points out some surprising facts about chocolate. According to Johnson the ingredients in chocolate have a significant effect of the chemistry of the brain; chocolate contains cannabinoids, the compounds that cause the high from marijuana. However the concentration of these cannabinoids is too low to have an effect and it’s the caffeine, tyramine and tryptophan in chocolate that the brain converts into dopamine and serotonin; feel good chemicals. There is more to enjoying chocolate’s rich and creamy sweetness and chemicals. We are conditioned to recognise that the opening of a chocolate wrapper is a prelude to something enjoyable.

It seems though that the only real hazard to be associated with chocolate is the risk of it becoming too big a part of one’s diet. If eaten in small doses chocolate seems to be good for one’s overall health. If the consumer has self-control, and leads an active lifestyle, chocolate can be enjoyed almost without any guilty conscious. This is good news for chocolate lovers around the globe!

What you will need: a blender, ice cubes, good quality chocolate ice cream, milk, chocolate whey powder, super food powder, a tall glass, and a big appetite.

Method: Put the ice cream, ice cubes, milk, whey powder, and super food if you are using it into the blender and hit the wizz button. Once the mixture has gone into an even consistency turn off the blender and pour into q frozen tall glass. Great some chocolate shavings onto the top of the froth and enjoy in the knowledge that it not only tastes great but is good for you too. The sugars in the ices cream release insulin into hour blood stream which outs your body into storage mode opening up your muscle cells and allowing them to absorb the protein in the shake. Thus is obviously great for you fatigued muscle and aids in quick recovery and size increasing potential. If you want to add a nice kick to this shake then why not try adding guaranty powder or some good quality instant coffee powder. For extra protein add some concentrated skimmed milk powder. For added vitamins and fiber true mixed berries such as, blueberries, strawberries, raspberries, red currents, raisins or even some 100 % natural peanut butter and try some Splenda if you want to add some sweetness but not calories! Or just go crazy and add some cream and chocolate sprinkles! Do it!

CHOCOLATE STRAWBERRY LAYER CAKE
2 eggs
1 1/3 cups sugar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup strawberry preserves
1 pint fresh strawberries, hulled, halved

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans; set aside. Beat eggs and sugar in a small mixing bowl until thick and light colored. In a large bowl, sift the flour, cocoa powder, baking soda, and salt together. Add the vegetable oil, buttermilk, and vanilla extract to the flour mixture; mix until blended. Fold in the eggs and sugar mixture. Pour batter evenly into the two prepared pans. Bake at 350 degrees for 30 minutes. Cool in the pans on wire racks for about 10 minutes. Remove the cakes to the wire racks and cool completely. Place one layer on a serving plate. Spread the top of that layer with the strawberry preserves; cover preserves with the second layer. Prepare frosting and frost top of cake. Garnish with the strawberries by placing berries in a circle, cut side down, around the top edge of the cake.

FROSTING:

1 cup whipping cream
1/3 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 tsp vanilla extract

Beat the whipping cream with the cocoa powder, confectioners’ sugar, and vanilla extract. Spread the frosting over the top of the cake; cover loosely and refrigerate until serving time. Garnish with the strawberries, as directed above, just before serving. Enjoy!