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2011-06-03

Chocolate may Improve Cholesterol Levels (& Organic Spies)

A friend sent me the link to the video below, and I thought I'd share it with my readers. It's an eye-opening 12-minute documentary into how and why genetically-modified/engineered foods don't need to be labelled as such in the US.


I recently read a news headline that went something like "The Case for Genetically-Modified Organic Foods" ...huh?! That was such an oxymoron (emphasis on "moron") that I didn't even read it.

It's really interesting how these huge biotechnology corporations spin things in the name of profit and attempt the sway the opinion of those who may not be entirely educated on the issue (such as research suggesting organic foods don't provide any more nutrition than conventional foods... that's never been the issue -- it's about sustainable agriculture, environmental responsibility, and reducing our exposure to toxins).

Well, thank goodness cocoa isn't genetically-modified. I previously reported that dark chocolate or its polyphenols were able to lower blood pressure, and now here is another study to suggest it can lower LDL and raise HDL cholesterol.

Epidemiological studies suggest that regular consumption of cocoa-containing products may confer cardiovascular protection, reducing the risk of coronary heart disease (CHD). However, clinical intervention studies would help solidify cocoa as a healthfood. Therefore, the aim of this study was to evaluate the effects of chronic cocoa consumption on lipid profile, oxidized LDL particles and plasma antioxidant vitamin concentrations in high-risk patients.

While this study only contained 42 subjects, 4 weeks of cocoa administration (40 g daily with 2 cups of skimmed milk), lowered oxidized LDL by 14% and raised HDL by 5%.

So make friends with chocolate...just make sure it's the good, dark stuff, not the "candy bars" that have very little real cocoa.

Source: Regular consumption of cocoa powder with milk increases HDL cholesterol and reduces oxidized LDL levels in subjects at high-risk of cardiovascular disease

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