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Ongoing groups include a weekly drop-in weight loss
group on Mondays from 12:30 to 1:30 pm (led by
Juleeanna Andreoni, MS, RD / cost:$15 per session)
and weekly group psychotherapy for individuals with
binge eating disorder or bulimia on Mondays from 5 to
6:30pm (led by Christine Howard, PsyD / cost: $45
per session). Please call us for additional information.
For up-to-date information about our upcoming
workshops and classes, please check our website or
give us a call. Registration and payment in advance
are required for all ph&w events and space is limited
to
12 (cooking classes are limited to 6). We strongly
encourage early registration.
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If there's a time of the year when it's hard to ignore
chocolate, this would have to be it. With Valentine's
Day around the corner, it seems like
chocolate is everywhere. But if
you think that chocolate is a decadent, forbidden food,
then think again. Chocolate has a rich history, and
from a medical perspective, there is a lot to love about
chocolate. In addition to learning about the health
benefits associated with moderate consumption of
chocolate, you will also learn about some different
types of chocolate and the importance of the country of
origin of the cocoa beans you purchase.
Chocolate has a long and distinguished history.
Indigenous to Central America and Mexico, chocolate
is made from the seeds of the Theobroma cacao tree.
The ancient Mayan people used ground beans of the
cocoa tree as far back as 2600 years ago to make
xocolatl, a spicy beverage. Cocoa beans were often
used as currency. Pre-Columbian civilizations such
as the Maya and Aztec reserved the use of cocoa
beans to only the highest noblemen and clerics. Both
Columbus and Cortes are credited with sending
cacao beans back to Spain but, due to the bitter taste
of chocolate, it took some time until the Spanish found
a way to improve the flavor and texture of chocolate.
As with other imported products, chocolate beverages
were enjoyed mostly by the wealthy. Solid chocolate
in the form of bars were developed in the early to mid
1800’s in
Europe.
Approximately 2/3 of the world’s chocolate is produced
in West Africa, and almost half of the crops in Africa
are grown in the Ivory Coast. The remaining cacao
crops are grown in Latin America and Southeast Asia.
It has been estimated that 90% of cocoa farms in Côte
d'Ivoire have used some form of slave labor in order to
remain viable. What this means is that by purchasing
chocolate products that originate in the Ivory Coast, we
are potentially supporting the practice of child slavery
and trafficking. While most of us may not think about
this when we grab our favorite chocolate bar, we can
make a difference by purchasing products that contain
fairly traded cocoa. There are a lot of great
manufacturers that use only ethically traded cocoa,
such as Endangered Species, Dagoba, Equal
Exchange, and Newman’s Own.
Chocolate is much more than a delicious confection.
There is substantial research
published in the medical literature supporting a
number of health benefits associated with moderate
consumption of dark chocolate. Chocolate has
beneficial effects on blood pressure and endothelial
function. Its antioxidant properties exceed those of
other antioxidant rich foods. Flavanol-rich cocoa has
been found to increase cerebral blood flow to gray
matter and may possibly play a role in the treatment of
vascular impairments such as dementia and strokes.
Chocolate may significantly inhibit atherosclerosis: it
lowers cholesterol, LDL (bad cholesterol), and
triglycerides, while raising HDL (good cholesterol).
Chocolate seems to protect lower density lipoproteins
from oxidation, further benefiting heart health.
Chocolate not only may help lower blood pressure,
but it improves insulin sensitivity in healthy persons.
The significance of this in individuals with diabetes
has not been well researched. Although it looks good
from a cardiovascular perspective, chocolate’s role in
long-term cardiovascular health has yet to be
determined. Chocolate, with its theobromine content,
can function as an effective cough suppressant. In a
study exploring maternal chocolate consumption
during pregnancy, mothers who consumed chocolate
on a daily basis rated the temperament of their infants
at 6 months more positively than those who
consumed much less. And just when you thought that
the news on chocolate couldn’t possibly get any
sweeter, here’s one more morsel: when it comes to
dental health, eating dark chocolate may result in a
reduction in the risk for dental caries and periodontal
disease.
There are three main varieties of cacao, each with
their own distinct flavors: Criollo, Forastero, and
Trinitario. Also influencing flavor is the amount of
cocoa used and other ingredients such as vanilla,
milk, sugar, etc. As the percent of cocoa used goes
up, the amount of sugar is reduced, producing a less
sweet flavor since cocoa itself is bitter. When it
comes to chocolate bars, my personal favorite is
Endangered Species Supreme Dark Chocolate, with a
cocoa content of 72%. Portland is home to Alma
Chocolates (pictured above); a small company that
makes beautiful,
hand-crafted confections using only fair-traded cocoa
and other fresh, organic ingredients.
The bottom line on chocolate seems to be that good
quality, dark chocolate can offer a number of benefits
to your health when consumed in moderate
quantities. With its high calorie content, however, if
you decide to include moderate amounts in your diet,
consider either cutting out some calories elsewhere
or increasing your level (or frequency) of physical
activity. If you haven’t already done so, explore the
wide range of flavors by purchasing chocolates
produced by different makers and with varying
amounts of cocoa. And the next time you take a bite,
remember that chocolate is much more than a
tasty treat. Feel free to email me if you
would like a list of references.
Marcela Vinocur, MD
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faux chocolate mousse
There is nothing faux about this recipe, other than how
simple it is to prepare. Don't be fooled by the
ingredients; your friends and family will love this
simple but delicious dessert.
VEGAN and GLUTEN FREE. Chill before serving.
Makes 6 small servings.
10 oz silken tofu (extra firm);
2 tbsp strong coffee, water, or soy milk;
2 cups of semi-sweet chocolate chips;
small chocolate bar for shaving (garnish).
MELT chocolate in a double boiler, stirring often and
being very careful not to overheat it.
Let chocolate cool only slightly once it has completely
melted. PLACE silken tofu and liquid (coffee, etc) in a
food processor and blend until
very smooth. SLOWLY add melted chocolate to the
tofu in
the food processor. BLEND until the ingredients are
completely mixed. Mixture should be soft and creamy,
not runny or stiff. PLACE mixture in small bowls,
cups, or
short glasses. GARNISH with shaved chocolate
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copyright 2007 portland health and wellness We are very interested in your comments and suggestions. Please let us know if you have a topic you would like to see covered in future newsletters. We look forward to hearing from you.
Sincerely,
the staff of
Portland Health and Wellness
email:
infoph_w@comcast.net
phone:
503.236.4506
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