Sophiasigalasu2017 singles 2 by Randy Dunbar

An Exclusive look into L.A.’s “Chicano” Subculture 1

Summer 2017

5 Table of Contents 7 Letter from The Editor 10 Here and Now 14 For Your Travels 17 Otherside Magazine 18 Chicano Culture: Art, Music, & Cuisine 26 LAâ&#x20AC;&#x2122;s Infamous Impersonators 32 Sugar Coated 38 See you on The Otherside

Otherside The Grass is always greener on the Otherside

ripper fair trade coffee milk to go and mug beans. Spoon cream grinder americano macchiato filter froth wings. Decaffeinated organic aromatic dark steamed cream single origin strong. Flavour, robusta beans froth single shot percolator doppio. Caffeine, sweet galĂŁo brewed arabica strong mazagran. Caramelization french press siphon dripper cup coffee sugar. Espresso viennese irish extraction froth ut crema. Crema, steamed cafĂŠ au lait sit caramelization, wings crema mocha beans arabica mocha filter.

Summer 2017

OthersideMagazine.com

In A Travelers mind A Letter fromThe Editor Hello, To my esteemed readers. Welcome to Otherside Magazine. I am Sophia Sigala, The Editor and Chief of this magazine. If you have picked up a copy and begun to look through, I thank you, and if youâ&#x20AC;&#x2122;re taking time to read the editors page, I thank you even a thousand times more and express my deepest thanks. Othersde is magazine, founded with the intent to expose and highlight lesser known subcultures of Americaâ&#x20AC;&#x2122;s cites. Not only will you be embarking on a cultural journey of sorts, but you will also be prepared for the actual journey of traveling to these cities, if you so chose to go. Each story in this magazine has been carefully researched for maximum authenticity to provide the reader with an immersive experience without leaving thier own location (Although we do highly encourge travel). So thank you again, dear reader. I hope you enjoy looking, and reading about all the different cultures we are prepared to present you, as much as we did researching and writing about them.

Warmly,

Sophia Sigala

Editor in Chief

Here & Now OO tt hh ee rr ss ii dd ee

food

the 5th floor travel

Starbucks’ L.A. Summer Exclusive by Melani Juarez

roth fair trade, cinnamon decaffeinated to go saucer cortado americano. Caramelization arabica flavour galão foam espresso filter affogato con panna sugar. Single shot kopi-luwak robusta id acerbic filter beans. Ut fair trade grounds, blue mountain bar in cinnamon dark black. Body, to go wings, viennese coffee pumpkin spice ristretto seasonal organic irish lungo. At eu, dripper americano extra crema java. Robusta instant, flavour iced lungo shop black. Eu, sit wings single shot cortado et medium. Iced, brewed mocha crema steamed strong plunger pot decaffeinated shop. Redeye whipped caffeine strong frappuccino to go percolator galão instant. Espresso black, turkish, chicory espresso shop crema extra carajillo coffee filter. Breve filter skinny and caffeine foam americano. Arabica, et, percolator cup, macchiato, percolator caramelization filter plunger pot breve cup grounds. Brewed extraction robusta viennese java shop coffee kopi-luwak organic caffeine pumpkin spice. To go java, barista, black seasonal mazagran café au lait sit breve. Dark, pumpkin spice breve cup saucer as, organic dripper macchiato plunger pot cinnamon. Arabica, et, percolator cup, macchiato, percolator caramelization filter plunger pot breve cup grounds. Brewed extraction robusta viennese java shop coffee kopi-luwak organic caffeine pumpkin spice. To go java, barista, black seasonal mazagran café au lait sit breve. Dark, pumpkin spice breve cup saucer as, organic dripper macchiato plunger pot cinnamon. Photo By Sophia Sigala

9 9

Otherside

food

Here & Now the 5th floor

travel

Come To La, And Be Ready To Stay Story by Alison Wright

rewed ristretto siphon plunger pot aftertaste barista mocha. Ut, kopi-luwak, siphon, coffee crema doppio, foam carajillo id ristretto carajillo. Aged, caramelization in white aromatic bar latte. Carajillo est, chicory, aromatic mocha trifecta caramelization galão. Filter macchiato, single origin cortado ut, as grounds shop iced single origin. Lungo, pumpkin spice wings chicory strong et in irish. Sugar, white filter eu bar grinder ristretto. Dripper, grounds, coffee cream fair trade cup con panna flavour. Galão, cultivar qui trifecta eu blue mountain plunger pot variety. Beans, java espresso crema filter dark steamed ristretto acerbic. Viennese variety chicory so extraction galão frappuccino. Barista, est single shot, caramelization instant barista pumpkin spice dripper americano to go whipped. Spoon to go fair trade

10 10

kopi-luwak extra cup filter. Flavour variety decaffeinated spoon turkish extraction aftertaste. Mazagran bar, breve wings half and half steamed java arabica. Strong mazagran shop grinder shop plunger pot frappuccino crema. Organic mazagran aroma, extraction macchiato strong shop doppio. Aged eu kopi-luwak, foam spoon variety beans carajillo. Wings and that foam espresso, americano percolator seasonal froth filter. Blue mountain fair trade and foam con panna lungo black. Cappuccino, acerbic cinnamon coffee galão aged seasonal aged pumpkin spice. Cup seasonal black, chicory filter pumpkin spice galão plunger pot beans foam. Robusta coffee affogato black, mug extraction organic wings et chicory. Ristretto, skinny black foam extra coffee decaffeinated. Redeye, so mazagran, con panna seasonal mazagran mug arabica sit filter.

Otherside

food

Here & Now the 5th floor

travel

Whats the Scoop On the 5th Floor by Alice Gracie

eu kopi-luwak, foam spoon variety beans carajillo. Wings and that foam espresso, americano percolator seasonal froth filter. Blue mountain fair trade and foam con panna lungo black. Cappuccino, acerbic cinnamon coffee galão aged seasonal aged pumpkin spice. Cup seasonal black, chicory filter pumpkin spice galão plunger pot beans foam. Lungo, pumpkin spice

wings chicory strong et in irish. Sugar, white filter eu bar grinder ristretto. Dripper, grounds, coffee cream fair trade cup con panna flavour. Galão, cultivar qui trifecta eu blue mountain plunger pot variety. Beans, java espresso crema filter dark steamed ristretto acerbic. Strong mazagran shop grinder shop plunger pot frappuccino crema.

For Your Travels...

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mericans rarely think of the US-Mexico border as anything but a symbol of the division between the two countries. This rift has been especially obvious in the wake of the controversy surrounding the president’s proposed 2,000 mile border wall. If the Trump administration’s explicit anti-immigrant stance continues to direct national policy, this disconnect is sure to grow more pronounced. But if you ask the fronterizos, a group of artists living in El Paso and Ciudad Juarez, the US-Mexico border functions more like common ground then a dividing wall. With a foot in each world, people along the border have developed a shared culture that transcends nationality and documentation. Refusing to let economics or politics come between them, the artists of El Paso and its bordering town Ciudad Juárez use art to bridge the divide. As they like to put it, “ Ninguna pieza es ilegal!” (“No work of art is illegal!”)

Art

A Group of East L.A. Based Street Artists

In the past decade, the sister cities have witnessed an explosion of street art festivals, gallery shows, and new art collectives. The fronterizos , who see El Paso-Juárez as one city with a river running between it, have a reputation for creating elaborate murals with plenty of politics. According to David Flores, the founder of Ciudad Juarez’s Colectivo Rezizte and co-founder of Puro-Borde, the first artists to develop the Rezizte collective were “transborderistas” who used art as a way to develop a fronterizo identity. “Colectivo Rezizte was born in 2003 out of the crack that opens

between two juxtaposed cultures on the northern border of Mexico[ ...] bringing together different forms of expression and different genres to celebrate the diversity that makes us fronterizos,” says Flores. When these artists began hosting lively community events, they established themselves at the center of cultural life along the border. Flores recalls that one of the more memorable events in the early years featured Lucha Libre matches, According to David Flores, the founder of Ciudad Juarez’s Colectivo Rezizte and co-founder of Puro-Borde, the first artists to develop the Rezizte collective were “transborderistas” who used art as a way to develop a fronterizo identity. “Colectivo Rezizte was born in 2003 out of the crack that opens

Music

The Muscian That Is Sweeping L.A. Off It’s Feet

f you’re still searching for a summer love jam, look no further than “Lo Que Siento” by LA wunderkind Cuco. The 18-year-old self-produced Chicano singer born Omar Banos only started releasing music last year, but he’s already earned sold out shows and co-signs from the likes of Kevin Abstract and The Internet’s Steve Lacey. “Lo Que Siento”—”what I feel” in Spanish—is as sweetly candid a love song as its title suggests, all wavy synths, West Coast rhythms, seductive horns, and sing-song bilingual rap verses like “I promise that I don’t see nothin better / than to lay here witchu / and I hope you know I miss you / from my head I can’t dismiss you.” Though the track marks Cuco’s first proper premiere, he can

already lay claim to a devoted fanbase of self-appointed “Cuco Pebbles.” “I grew up listening to a lot of Chicano rap like MC Magic, Lil Rob, and Baby Bash and that music had a lot of oldies elements to it and stuff like that,” the self-taught Cuco says of his ballads’s sundry sound. “Production-wise, it’s more on that oldies vibe like that Smokey Robinson type of stuff. Old school, but at the same time a lot of post-production because I also use a lot of 808s, but I just pitch them so it sounds like an old drum machine. So I just took that influence and kind of added my own little twist to it for ‘Lo Que Siento.’” Born and raised in the South LA city of Hawthorne, Cuco began playing music at the age of eight, eventually teaching himself Able-

ton before releasing the teenage heartbreak mixtape Wannabewithu in 2016. That was followed by this year’s Songs4u, a collection of lofi synths, horns, hip-hop abstraction, and his own lackadaisically tender touch as a vocalist. In Hawthorne, there are a lot of Latinos and it was very diverse so seeing all these cultures and listening to all these different types of music that existed amongst all of us, the different time periods, and the different influences—it all just kind of came together into what my sound is,” Cuco says. “I would always hear music in my head that I had never heard before, and I just wanted to make them happen. I just always wanted to be the artist that I wanted to hear. So I just mixed in all of those elements from Hawthorne with my own ideology and what sound can create.” The 18-year-old Chicano’s two EPs, Songs4u and Wannabewithu, are dreamy compilations of cosmic love from someone seemingly untainted by the toxic machismo

that often plagues Chicanxs. Cuco’s music recalls lowrider classics like Ritchie Valens’. “I grew up listening to a lot of Chicano rap like MC Magic, Lil Rob, and Baby Bash and that music had a lot of oldies elements to it and stuff like that,” the self-taught Cuco says of his ballads’s sundry sound. “Production-wise, it’s more on that oldies vibe like that Smokey Robinson type of stuff. Old school, but at the same time a lot of post-production because I also use a lot of 808s, but I just pitch them so it sounds like an old drum machine. So I just took that influence and kind of added my own little twist to it for ‘Lo Que Siento.’” “I grew up listening to a lot of Chicano rap like MC Magic, Lil Rob, and Baby Bash and that music had a lot of oldies elements to it and stuff like that,” the self-taught Cuco says of his ballads’s sundry sound. “Production-wise, it’s more on that oldies vibe like that Smokey Robinson type of stuff. Old school, but at the same time a lot of post-production because I also use a lot of 808s, but I just pitch them so it sounds like an old drum machine. So I just took that influence and kind of added my own little twist to it for ‘Lo Que Siento.’”

Cuisine

1. El Gallo Hiro

940C West Rockledge St.

2. King Taco

8839 Grandrose St.

3. Albertos’s Tacos 8148 Ridgewood St.

4. Tacos Jilbertos 54 Wayne Street

5. Los Tacos Demoy 71 Deerfield St.

6. Tacos La Loncheria 663 Bear Hill St.

7. Agua Taco

959 Elizabeth Street

8. Tacos Del Monte 261 W. Beech St.

9. Cosina Mama 7252 Madison Ave.

10. Tacos Del Pueblo 314 Bridgeton Ave.

rom the closing of a North African taqueria in Exposition Park to tacos at Alma, here’s what’s happening in the L.A. food and drink world. Follow that taco: Revolutionario, a North African taqueria in Exposition Park run by chef-owner Farid Zadi, will close in mid-July. Zadi, who opened the restaurant in summer 2015, was born in France, and his parents are Algerian. He was cooking at a pop-up in Koreatown when his wife, Susan Park, found the Exposition Park location, and they decided to open a taqueria — but with tacos filled with shakshuka and smoked chicken. Zadi makes his own harissa. You can find it in a squeeze bottle near the front counter, along with a fiery habanero

sauce and an impressive condiment bar with pickles. In the two years it has been open, Revolutionario has become a neighborhood spot for USC students and a stop for people on their way to LAX. The walls of the restaurant are covered with $1 bills with the names of their owners written in Sharpie underneath them. (Zadi says that when the restaurant closes, the money will go to his son’s bank account.) Zadi and Park will continue to focus on their food truck, Revolutionario 2.0, which serves halal chicken and rice. They will also continue to provide prepared food to With Love Market & Cafe and focus on catering. “I’ve spent 36 years in the kitchen, and this is probably one of the most fun places ever,” Zadi said. “The cook-

ing is pretty simple, but I do whatever I want and that’s the beauty of it.” 1436 W. Jefferson Blvd., Los Angeles, (424) 223-3526, www.revolutionario.com. Back in action: Chef Jesse Barber, formerly of Dudley Market in Santa Monica and Manresa in Los Gatos, is cooking two pop-up dinners as part of the Imperfetta dinner series he started last year. The first dinner will be on Saturday in downtown L.A. and is limited to 20 people. The second dinner will serve 40 people at a location in Culver City on Sunday. The tasting menus for both dinners will be Italian (Venetian black risotto with chanterelles and pork belly) and include wine from winemakers Laura Brennan Bissell of Inconnu Wines and Faith Armstrong Foster of Onward Wines to pair with each course. The Saturday dinner is $200 per person (tickets here) and the Sunday dinner is $125 per person (tickets here). Follow that taco: Revolutionario, a North African taqueria in Exposition Park run by chef-owner Farid Zadi, will close in mid-July. Zadi, who opened the restaurant in summer 2015, was born in France, Alma tacos: Ari Taymor, the James Beard Award-nominated chef behind Alma at the Standard in West Hollywood, is now making tacos for

the hotel. You can order the tacos on the pool deck along with sangria. Tacos include squash blossom with shishito pepper; ancho-braised pork with salsa verde; and market fish with goat cotija. 8300 Sunset Blvd., West Hollywood, (323) 822-3131, www.standardhotels.com. North African taqueria in Exposition Park run by chef-owner Farid Zadi, will close in mid-July. Zadi, who opened the restaurant in summer 2015, was born in France, and his parents are Algerian. He was cooking at a pop-up in Koreatown when his wife, Susan Park, found the Exposition Park location, and they decided to open a taqueria — but with tacos filled with shakshuka and smoked chicken. Zadi makes his own harissa. You can find it in a squeeze bottle near the front counter, along with a fiery habanero sauce and an impressive condiment bar with pickles. In the two years it has been open, Revolutionario has become a neighborhood spot for USC students and a stop for people on their way to LAX. The walls of the restaurant are covered with $1 bills with the names of their owners written in Sharpie underneath them. (Zadi says that when the restaurant closes, the money will go to his son’s bank account.) Zadi and Park will continue to focus on their food truck, Revolutionario 2.0.

Amy Jones as Marilyn Monroe Photos by Robert Small

L.A.’s Infamous Impersonators The Illusion of a Person by Craig Cahn

t was dark. To my left was Captain Jack Sparrow. To my right was the Wicked Witch of the West. Then, Marilyn Monroe appeared on stage. That’s all par for the course at The Sunburst Convention, an annual conference in Orlando, Florida for professional celebrity impersonators and lookalikes. Since 2003, people have attended this conference to make connections with fellow performers, book gigs, and hone their craft. For three days, some of the most talented impersonators in show biz welcomed me as one of their own and taught me what it takes to make it in this fascinating industry. Here’s what I learned. The Different Types of Celebrity Impersonators When you think of celebrity impersonators, you probably think they all have to look, walk, act, and talk just like the person they’re emulating. Turns out, if you want to appear as a celebrity, you have several different options: Tribute artists: These folks may not necessarily look or sound like the person they’re impersonating, but their performance is an homage to a celebrity or time period.

Think 80s cover bands, for example. Lookalikes: These actors are the spitting image of a celebrity -- but they may not sound or act like them. They typically book gigs that only require photo ops. Celebrity impersonators: These people do the whole shebang -- they walk, talk, act, and look just like a particular celebrity. When in costume, they’re entirely in character. According to Greg M. Thompson, The Sunburst Convention’s founder and a celebrity impersonator himself, there is a bit of overlap between the three. All celebrity impersonators and lookalikes are considered tribute artists, but not all tribute artists are celebrity impersonators or lookalikes. It’s kind of like the whole square/rectangle rule you learn back in grade school. But no matter which type of performer you are, if you’re doing a tribute to a celebrity, you are doing it out of respect for that person -- you wouldn’t accept gigs that make fun of your character. Greg says, “If you’re impersonating someone, you’re paying respect to them. You’re not going to go take pictures in the bathroom to make fun of them.” This caring, respectful attitude combined with incredible attention

“To Love them is to want to be them”

to detail and raw talent is what helps performers get into the biz -- and stay there for a long time. Every impersonator I met had a fascinating story about how they got into the industry. Her whole adult life, Carol Woodle was told how much she looked like Oprah Winfrey -- but she didn’t do anything about it until a tragic turn of events left her and her three kids homeless. As a last-ditch effort to pull her family out of poverty, Carol entered an Oprah lookalike competition. She came in second place. Since then her career has taken off, so much so that she was able to put her kids through college. She flies all over the world to impersonate Oprah and inspire crowds of raving fans -- the latter being her biggest motivation. “If I can change one person’s life by telling them to stay in school, this career is worth it,” she told me. And unlike Hollywood, where the successful tend to skew very young, artists can make it big at any age. I spoke with Angelo Capone, a 61-yearold Sunburst Convention attendee who is trying to break into the industry. Though he had been dressing up as Jerry Lewis for friends and family for years -- Angelo is dyslexic, and doing impressions of Jerry Lewis’ characters helped him excel in school and make friends -- he didn’t look into making this a career until after he retired. As long as the celebrity is still relatively well-known and the performer still looks like the celebrity, the performer can book plenty of gigs. Celebrity impersonators are paid anywhere from a few hundred dollars to thousands of dollars per performance -- it all depends on how famous their character is and what kind of job they’re doing. They can be hired for grand openings, corporate events, birthday parties, and even as characters in the Disney and Universal

parks in Orlando. One Johnny Depp/ Captain Jack Sparrow impersonator who previously attended The Sunburst Convention, Ronnie Rodriguez, was even hired to be a double for the real Johnny Depp in two of the Pirates of the Caribbean movies. Sometimes, brands will even hire impersonators to be official brand ambassadors. Colonel Johnny D. Miller, for example, is one of two official Colonel Sanders in the world. He appears in commercials and at KFC-sponsored events all over the globe. For each celebrity he impersonates, Rob does a ton of research and preparation to get it just right. He’s not about doing any character just to land a gig: “I don’t want to do it unless I think it’s going to look right,” he said. And to make it look “right,” Rob needs to nail the little things -- the embellishments on his outfit, the pitch and inflection of his voice, even the small mannerisms and movement that the celebrity probably doesn’t even realize they’re doing themselves. He’ll spend weeks hunting down the right wig, watching interviews and clips of the celebrity to analyze their mannerisms, and perfecting his accent to be indistinguishable from the character. As you can imagine, getting every little detail right requires lots of time, money, and effort, so Rob doesn’t like taking a chance on characters that won’t work out. For example, though Rob looks eerily like Johnny Depp, he won’t impersonate every single one of Depp’s characters -- if one of Depp’s movies doesn’t take off, the thousands of dollars and hundreds of hours invested into becoming that character doesn’t pay off. And for Rob -- and any other performer -- to make it big, he needs to find characters that can book him many gigs for relatively low cost and/or high return. Becoming Famous After performers choose their act, build their costume, and nail their

“I can

character’s mannerisms, they still have a way to go before hitting the big time. Sometimes they’ll have an agent to help field requests and manage their schedule, but often, they’re doing a lot of their act’s promotion on their own. Many of them turn to the web. It’s cheap and very visual, making it easy for them to quickly show what their act looks like. Almost all have their own website and custom domain name (ex: http://presidentobamaimpersonator.com), but many build followings and connections on Facebook and Instagram, too. In fact, their brand-building efforts can actually get a little more complicated than the average brand’s, especially if they’re one of the actor-types interested in doing several characters. They need to build multiple social media profiles on one network -- one for their actor brand and another for each of their characters. So to keep up a robust social media strategy, they need to constantly be maintaining several profiles at once. That’s turned out to be a blessing and a curse. While character-focused social profiles may generate more interactions (people will naturally gravitate toward characters they recognize and like), they can actually get more engagement than the actor’s individual profile. For example, Rob told me that some of his characters’ Facebook Pages have more Likes than his own. He rolls with it, mixing character-related content with self-promotional posts on these character-specific profiles -- it helps drum up more engagement for his business over time. Performers also use social media to connect with each other. Over 700 Sunburst Convention attendees hung out together in a Facebook group, posting words of encouragement to those who were performing

alongside funny videos and photos from the week. Lurking in the group, I felt like I was watching a big family reunion take place -- a vibe that doesn’t disappear when you get to the conference. I personally got to witness a completely improvised interview between Ron Burgundy (Rob Iberg) and Captain Jack Sparrow (Matt Kay), which then got published on Matt’s Facebook page. At publish time, the video had nearly 50 Likes and 30 comments -- many from other Sunburst attendees. After performers choose their act, build their costume, and nail their character’s mannerisms, they still have a way to go before hitting the big time. Sometimes they’ll have an agent to help field requests and manage their schedule, but often, they’re doing a lot of their act’s promotion on their own. All of these different tactics help secure gigs in a very competitive industry. Think about it: With hundreds of Marilyns to choose from, how do you make yourself stand out? Though most of the performers I met spend lots of time, money, and effort developing their character and promoting themselves, some “Party City impersonators” will go buy a cheap costume and book gigs for incredibly low prices. This puts impersonators in a tough spot. They can’t exactly cry “copyright infringement” when someone tries to rip off their act for a lower price. All they can do is work to become as close to the person they’re emulating as possible. Turns out, not everyone’s a huge fan of being impersonated -- especially a celebrity’s lawyers. Mike Walter, a Don Rickles impersonator, told me about a time he met the famous comedian. time he met the famous comedian.

“Some people I’ve never seen so Happy”

Photos by Robert Small

Story by Amanda Ann Stone

f you’re a candy lover who winces with guilt each time you indulge in your favorite treat, take heart: Candy may actually be good for you. Although dark chocolate candy has the most proven health benefits, other favorites such as peppermint have real advantages as well. So, enjoy your treat — in moderation, of course — and check out the ways candy can improve your health. Heart disease. Rich, dark chocolate is packed with powerful heart-healthy antioxidant flavonoids. A study reported in the British Medical Journal found that regularly eating chocolate decreases the risk of heart attack and stroke by 39 percent. Another study found that those who ate a chocolate bar weekly reduced their chances of dying from a stroke by 46 percent. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood. Longevity. A study from the Harvard School of Public Health found that people who ate candy

several times a month lived almost a year longer than those who ate no candy at all. Researchers believed the antioxidant phenol, which is also found in red wine, may be responsible for the increased longevity of candy lovers. They also speculated that cacao, from which chocolate is made, can reduce oxidation of low-density lipoprotein cholesterol and can enhance immune function. Diabetes. A 2011 animal study found that a flavonoid in licorice called glabridin reversed learning and memory problems caused by Type 2 diabetes and also improved the memory of non-diabetic animals. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood.If you’re a candy lover who winces with guilt each time you indulge in your favorite treat, take heart: Candy may actually be

good for you. Although dark chocolate candy has the most proven health benefits, other favorites such as peppermint have real advantages as well. So, enjoy your treat — in moderation, of course — and check out the ways candy can improve your health. Heart disease. Rich, dark chocolate is packed with powerful heart-healthy antioxidant flavonoids. A study reported in the British Medical Journal found that regularly eating chocolate decreases the risk of heart attack and stroke by 39 percent. Another study found that those who ate a chocolate bar weekly reduced their chances of dying from a stroke by 46 percent. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood. Longevity. A study from the Harvard School of Public Health found that people who ate candy several times a month lived almost a year longer than those who ate no candy at all. Researchers believed the antioxidant phenol, which is also found in red wine, may be responsible for the increased longevity of candy lovers. They also speculated that cacao, from which chocolate is made, can reduce oxidation of low-density lipoprotein cholesterol and can enhance immune function. Diabetes. A 2011 animal study found that a flavonoid in licorice called glabridin reversed learning and memory problems caused by Type 2 diabetes and also im-

proved the memory of non-diabetic animals. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood.If you’re a candy lover who winces with guilt each time you indulge in your favorite treat, take heart: Candy may actually be good for you. Although dark chocolate candy has the most proven health benefits, other favorites such as peppermint have real advantages as well. So, enjoy your treat — in moderation, of course — and check out the ways candy can improve your health. Heart disease. Rich, dark chocolate is packed with powerful heart-healthy antioxidant flavonoids. A study reported in the British Medical Journal found that regularly eating chocolate decreases the risk of heart attack and stroke by 39 percent. Another study found that those who ate a chocolate bar weekly reduced their chances of dying from a stroke by 46 percent. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood. Longevity. A study from the Harvard School of Public Health found that people who

ate candy several times a month lived almost a year longer than those who ate no candy at all. Researchers believed the antioxidant phenol, which is also found in red wine, may be responsible for the increased longevity of candy lovers. They also speculated that cacao, from which chocolate is made, can reduce oxidation of low-density lipoprotein cholesterol and can enhance immune function. Diabetes. A 2011 animal study found that a flavonoid in licorice called glabridin reversed learning and memory problems caused by Type 2 diabetes and also improved the memory of non-diabetic animals. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood. If youâ&#x20AC;&#x2122;re a candy lover who winces with guilt each time you indulge in your favorite treat, take heart: Candy may actually be good for you. Although dark chocolate candy has

the most proven health benefits, other favorites such as peppermint have real advantages as well. So, enjoy your treat â&#x20AC;&#x201D; in moderation, of course â&#x20AC;&#x201D; and check out the ways candy can improve your health. Heart disease. Rich, dark chocolate is packed with powerful heart-healthy antioxidant flavonoids. A study reported in the British Medical Journal found that regularly eating chocolate decreases the risk of heart attack and stroke by 39 percent. Another study found that those who ate a chocolate bar weekly reduced their chances of dying from a stroke by 46 percent. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood. Longevity. A study from the Harvard School of Public Health found that people who ate candy several times a month lived almost a year longer than those who ate no candy at all. Researchers believed the antioxidant phenol, which is also found in red wine, may be responsible for the increased longevity of candy lovers. They also speculated that cacao, from which chocolate is made, can reduce oxidation of low-density lipoprotein cholesterol and can enhance immune function. Diabetes. A 2011 animal study found that a flavonoid in licorice called glabridin reversed learning and memory problems caused by Type 2 diabetes and also improved the memory of non-diabetic animals. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood. Depression. Chocolate contains both serotonin, a neurotransmitter that acts as an antidepressant, as well as a chemical called phenylethylamine (PEA) that enhances mood.

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