By Sayer Ji Chocolate is clearly one of the most enjoyed foods on the planet, with millions of pounds produced annually, and has one of the oldest documented histories of use going all the way back to the year 1100 BC in South America. And…
By Liam Corr, University of Huddersfield Chocolate in all its forms is something that I, along with many others like to indulge in on an almost daily basis. But chocolate as it’s enjoyed today is quite different from when it first arrived in Europe from…
Eating chocolate at least once a week is linked with a reduced risk of heart disease, according to research published today in the European Journal of Preventive Cardiology, a journal of the European Society of Cardiology (ESC).1 “Our study suggests that chocolate helps keep the…
Scientists may have discovered more reasons to love chocolate. A new study by researchers at the University of Illinois suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice, potentially reversing the chronic…
“Mixing ingredients for several hours produces smooth molten chocolate by breaking down lumps of ingredients into finer grains and reducing friction between particles.” By University of Edinburgh The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. Scientists…
By April McCarthy Specific compounds within cocoa promote the release of insulin and help protect against the onset of type-2 diabetes (T2D), reports a new study in Journal of Nutritional Biochemistry. Strong evidence from several studies have shown that individuals consuming foods rich in different…
By Brandon Turbeville Senator Chuck Schumer (D-NY) appears to be a man with way too much time on his hands. Either that, or he has grown temporarily bored with promoting the disproven conspiracy theories of Russian hacking. Something is obviously amiss. What other explanation can there…
By Heather Callaghan, Editor In late November Nestlé announced it had made a research breakthrough in their chocolate recipes – restructuring sugar in order to cut down on the ingredient by 40%, but still trick consumer taste buds into sweet satisfaction. Nestlé says, “Imagine if…
By Natural Blaze Combining marine fish oil, cocoa extract and phytosterols into a dietary supplement could offer new hope in the fight against heart disease, a new study suggests. (Interestingly, phytosterols are similar to the plant equivalent of cholesterol.) A collaborative study between Cardiff University…
By Brandon Turbeville As Easter approaches, one of the days for chocolate sales of the year, new concerns are emerging regarding levels of dangerous heavy metals and their presence in name brand chocolates. The news was brought out to the public as a result of…
By Janette Hillis-Jaffe In my coaching practice and workshops, I constantly hear what a challenge it is to eat healthy and be social; to enjoy the holidays and take care of your body at the same time. Valentine’s Day is a perfect example. You want…
By Carey Wedler On Monday, the Supreme Court ruled a lawsuit filed by former child slaves against mega-corporation Nestle can move forward. The decision finalizes a lower court’s prior ruling, which Nestle previously attempted to overturn in an attempt to halt suits from individuals who worked…
By Heather Callaghan Corporate demand largely fueled the proliferation of genetically modified and glyphosate-resistant sugar beets as a cheap source for sweeteners in candy, chocolates and beverages. Imagine getting a farming contract from a corporation as big as Hershey, for instance. Farmers could get back…
By Yelena Sukhoterina While some people on Twitter have shared that they were upset about the shape of the seasonal Reese’s Peanut Butter Cups “Trees” because they do not look like trees, there is an actual reason to be upset with Hershey’s, the company that…
By Heather Callaghan This melt-in-your-mouth, superfood recipe takes minutes and satisfies your chocolate cravings and sweet tooth. Get your daily coconut oil the fun way. Best yet it’s free from added sugar, gluten, grains, dairy and artificial ingredients. It can be easily tweaked to meet Paleo…
Natural Blaze Eating up to 100 g of chocolate (one typical bar) daily linked to lowered heart disease and stroke risk Eating up to 100 g of chocolate every day is linked to lowered heart disease and stroke risk, finds research published online in the…
Michael Ravensthorpe, Healthy-Holistic-Living Most of us have, at one point in our lives, experienced intense cravings for unhealthy foods. Whether it be for chocolate, donuts, salty snacks or refined carbs, our bodies appear to want them — and we’re often all too happy to submit….
By Karen Foster, Prevent Disease One of my favorite ways to make chocolate cake is raw with coconut oil, dates, cashews and cacao butter as the primary ingredients. This recipe is one of the better one’s I’ve tried due to it’s texture, taste and heavenly…
Curated by Karen Foster A thick and creamy double decker peppermint and chocolate smoothie creation by Raw Food Chef, Rebecca Almazan is out of this world. Dates, frozen bananas and you also get the benefit of additional fiber from psyllium husk which helps give the…
The health benefits of eating dark chocolate have been extolled for centuries, but the exact reason has remained a mystery –– until now. Researchers reported here today that certain bacteria in the stomach gobble the chocolate and ferment it into anti-inflammatory compounds that are good…
