FEBRUARY 21, 2020
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AUGUSTAMEDICALEXAMiNER
DON’T LICK THE BEATERS Useful food facts from dietetic interns with the Augusta University MS-Dietetic Internship Program
To Indulge or Not to Indulge by Jessica Williamson, Dietetic Intern
Please see CHOCOLATE page 10
JEWELRY SURGEON
the
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2522 Wrightsboro Road
736-7230
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We’re on Wrightsboro Rd. at Ohio Avenue. DANIEL VILLAGE BARBER SHOP
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our bodies due to its ability to resist cell damage caused by free radicals produced naturally in bodily processes and environmentally by contaminants. Although it would be nice to believe that any and all chocolate is healthy, indulgers must be wary of the type of chocolate eaten. The healthiest choice must contain a certain amount of active flavonoid components for its effects to be beneficial. The flavonoid content of chocolates differs due to the extent of processing of the cocoa. Processing methods include fermentation, alkalization, and roasting. What kind of chocolates offer these science-supported health benefits? It is important to understand how chocolate is made in order to make an educated decision on which chocolate to purchase. Cocoa is the dried and fermented seed of the fruit from the cocoa tree. Cocoa is then ground, roasted and fermented to produce cocoa
Daniel Village Barber Shop
Ohio Ave.
As tempting and forbidden as chocolate may seem, any reason is a good enough reason to indulge in this delicious and decadent confection. When the leftover Valentine’s Day chocolate goes on sale in the grocery stores, pick yourself up a bag because science says certain chocolates, in moderation, aregood for your health. The science linking chocolate and your health is dependent upon the flavonoid compounds found in cocoa powder. Flavanols, a particular type of flavonoid, are responsible for producing the bitter flavor of cocoa typically found in darker chocolates. Multiple steps of processing and a variety of additions to chocolate usually conceal the bitter flavor produced by cocoa. Despite producing an astringent flavor, flavanols also provide the health benefits of chocolate. Flavonoids have been proven to have cardio-protective effects on health due to their antioxidant activity, immunoregulatory properties, and favorable effects on vascular tissue. Flavonoids improve heart health by improving vascular function, reducing blood pressure, improving insulin sensitivity, and reducing the stickiness of blood platelets. Antioxidantrich cocoa is beneficial to
liquor. Cocoa liquor, which is labeled on chocolates as “percent cocoa,” is a paste containing both cocoa solids and cocoa butter. Removing the cocoa butter from the paste leaves only the cocoa solids, thus producing cocoa powder. It is the “percent cocoa” of the product by which the darkness of the chocolate is determined. Dark chocolates must contain at least 35% cocoa. Milk chocolates contain anywhere from 10 to 12% cocoa along with condensed milk. White chocolates are made from only cocoa butter and contain no cocoa solids, thus lacking the beneficial effects of flavonoids. Dark chocolate and cocoa powder are the best sources of the beneficial flavonoids found in cocoa. The average flavonoid content of dark chocolate is five times greater than that of milk chocolate. Cocoa butter is naturally high in fats, such as monounsaturated fats
Voted “BEST BARBER SHOP” in Augusta Magazine many times!
Wrightsboro Road
Daniel Field
Augusta Mall
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RESTORATION AND REPAIR ON GOLD & PLATINUM JEWELRY EYEGLASSES REPAIRED Welcome former Murphy & Robinson customers!
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