Flavonoid-rich chocolate and soy make decrease blood pressure and improve heart health, says this month's issue of the American Journal of Clinical Nutrition reporting a study of 133 trials by the University of East Anglia, Britain. That is probably not so new news. But what is new is that the same study reports that flavonoids from other sources are not as effective. Chocolate is best! It was also observed at the same trials that chocolate also lowered the bad cholesterol levels.
Chocolate also achieved a four percent increase in blood flow, the study reported.
GREAT NEWS FOR A SHY INNOVATOR
This is probably great new for a Swiss Chef I know who lives in Sydney. He has been working on combining tempe with dark and also white chocolate and has come out with some delicious results. " It works, but I am still perfecting the recipe," he mailed.
"No it is definitely not going to be in the region of $2,600 a pound. Probably less than $26 a pound." He indicated that he has worked on pralines, squares and donuts. Once on the market it will deliver a two pronged benefit: that of chocolate and soy protein.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment