Berry's blog: "Chocolate What is good for you..."

"What most people call an allergy is really an unpleasant digestive complaint; an allergy is when your body actually reacts upon the food and creates such a huge immune reaction that antibodies and other chemicals released to defend against the food actually are destructive to our bodies. Chocolate is not on the list of foods that Americans seem to develop allergies to: milk, fish, eggs, wheat, tree nuts, peanuts, soybeans and shellfish are. No one has yet proven that acne is related to eating chocolate. Period. Even large amounts of chocolate. So there goes that myth. As far as chocolate being addictive, same thing, there is no clinical evidences to support physical addiction to chocolate. In my opinion, people use the word 'addiction' too loosely these days. For example, I love chocolate, and I know that it contains substances that release endorphins which make me feel good. I am normal, I like to feel good. But my body tells me when enough is enough. I am not compelled to gorge although I like the taste and how it feels melting in my mouth. There is no physiological dependency or compulsion. And it's not just me, this is true of all chocolate lovers. There is no real "chocaholic". A 'need' is psychological, an addiction is physical. Headaches, including migraines, can be triggered by constriction of the blood vessels, and there are two substances in chocolate that can constrict blood vessels, caffeine and phenylethylamine. First of all, buy pure chocolate that does not contain these ingredients added to it. Then experiment. Drink coffee or soda that contains caffeine but not phenlyethylamine, and see if you get a headache. Or visit a doctor and have some blood tests done to determine what food or ingredient triggers your headaches. Chances are, you can buy chocolate without that particular ingredient. Food sensitivities can trigger symptoms of allergies and asthma, but rarely is chocolate one of these. Most likely, there is some additive or contamination with another food product that is causing the problem. For example, much of the chocolate consumed is milk chocolate, and milk products could be the cause of the symptoms. So read your labels and eat gourmet dark chocolate, it's a healthy treat in moderation, containing antioxidants and cocoa phenols that can lower blood pressure. Immerse yourself in the world of chocolate, from facts about chocolate, to the truth about chocolate allergies, to delicious chocolate candy recipes." Article Source: http://EzineArticles.com/?expert=Kathryn_Beach HAVE A BERRY SWEET DAY!!!

"Let's sing the praises of chocolate! Dark, creamy, sweet and bitter - a little chocolate makes everything better. As far as "treats" go, you could do far worse. Chocolate in the many forms we know and love is derived from the pods of the cacao tree. Ripe pods boast 20 to 50 beans each, which are then fermented to reduce bitterness. After cleaning and roasting, the shells are cracked to reveal the "nibs" found within. These are usually ground into an oily paste and blended according to manufacturer's needs. The potential health benefits of chocolate are many. Most importantly, cacao is a great source of magnesium. That's one of the reasons some women crave chocolate during menstruation, when they're low in that mineral. Magnesium balances brain chemistry, builds strong bones, and is associated with feelings of happiness. Cacao is also high in sulfur, which helps form strong nail and hair and clear skin. It also detoxifies the liver and supports healthy pancreatic function. Perhaps best of all, cacao also contains the chemicals phenylethylamine (PEA) and anandamide. PEA is an adrenal-related chemical that we create naturally when we're in love. It also plays a role in feeling focused and alert. Anandamide is also known as the "bliss" chemical, because we release it when we feel great. Chocolate really does make us happy! Now for the bad news. All these great benefits are from the raw form of chocolate. So eating a Hershey's bar isn't going to cut it. When the cacao is roasted to create most of the chocolate-y products we crave, it increases the amount of theobromine and oxalic acid. Theobromine is a caffeine-like chemical which carries all the negative health effects of caffeine itself. Oxalic acid has been shown to inhibit calcium absorption. Additionally, most chocolate goodies are usually mixed with refined sugars and mucus-forming dairy products. While eating organic cacao nibs or creating your own raw confections is the most supportive chocolate choice, there are some "over the counter" chocolate products I recommend. Vital Choice offers organic bars with 80% cacao content. Dagoba also has some high cacao content organic bars. Their milk chocolate, however, does not offer the same health benefits as the dark. There are other great manufacturers out there besides these two. Your best guideline is to buy organic, fair trade when possible. Try to go for the highest cacao content that still tastes good to you. If 80 percent is too bitter, try 74. Have a chocolate taste-test party! Try out different brands and styles. I wouldn't recommend turning into a Willy Wonka type, but enjoy yourself and have fun experimenting with delicious chocolate goodness! Trish Balbert is the founder of Awaken Wellness, a healing place for holistic health counseling and reiki. Wonder if holistic health counseling might be just what you're looking for? If you want to have more energy, more focus, feel better and look better than ever before, then call for a consultation today. This initial conversation could be your first step towards achieving the life you've always desired. Are you ready?" Visit http://www.awakenwellness.com to schedule your appointment today. Article Source: http://EzineArticles.com/?expert=Trish_Balbert HAVE A BERRY SWEET DAY!!!

"You know that hot chocolate tastes good but why does it make you feel good too? Better yet, why does the homemade stuff taste better than anything else? The answer may surprise you. You likely already know that chocolate is good for you. It’s a fact that chocoholics sing from the rooftops. Chocolate contains flavonoids. These handy little guys act like antioxidants and help protect our body against cell damage. Flavonoids also have a positive affect on our red blood cells and the production of certain hormones. In fact, chocolate has been tested and shown to have a positive affect on a person’s mood. Perhaps it is the creamy texture or perhaps it is a chemical in the chocolate itself. What you may not know is that some chocolate will make you feel much better than others. Take for example hot chocolate made from scratch. You’re simply combining warm milk and chocolate. There are no ‘extras’ that you might find in a commercial mix. No preservatives. No artificial sweeteners and no tropical oils. What do tropical oils have to do with it? Tropical oils are extremely saturated fats. Quite often they’re found in snack foods and yes, you guessed it, many commercial hot chocolates. This high level of saturated fat may have a good enough taste but it doesn’t make you feel good. It makes you feel heavy and lethargic. Homemade hot chocolate makes you feel youthful and happy. The best of both worlds can be found. You can get a homemade cocoa feeling from a hot cocoa mix. Just look for a mix that is free of tropical oils and 99% caffeine free like the McSteven’s hot cocoa mixes. One cup of this cocoa mix and you’ll feel like you’re drinking the feel good homemade cocoa your grandma used to make. Mysecretpantry.com carries a variety of cocoa mixes and hot chocolate makers. Stock up for winter!" Article Source: http://EzineArticles.com/?expert=Lisa_Moses I do love REAL Hot Cholate!!! With "Whipped Cream.." LOL!!!

"Paris salons are offering chocolate facials, wraps, and scrubs to people who want healthy-looking and wrinkle-free skin. The services aim to dispel once and for all the age-old myth that chocolate causes acne and other skin problems. The chocolate-based beauty treatments have been lauded by chocolate gourmets and chocoholics alike who welcome the quick cocoa fix designed to satisfy the senses. The trendy 32 Montorgueil Spa in Paris uses Nuxe’s Phytochoc range of beauty products that is a hit among middle-aged women who want to reduce their wrinkles. Its chocolate facial costs about $155 and lasts for an hour and a half. “At 32 Montorgueil cocoa extracts are used for their cosmetic benefits rather than to impart a chocolate high, as the Phytochoc range bears little resemblance to the best Belgian bar,” said the Agence France-Presse. The Four Seasons Hotel George V Spa offers a “Decadent Chocolate Package” which lasts two and a half hours and costs $390. For that amount you get the “Chocolate and Cranberry Body Scrub” that uses sweet almond oil, chocolate extract, and crushed cocoa beans to exfoliate the skin. Or you can have the “Toffee Chocolate Wrap” where you can soak for 45 minutes in a warm concoction of cocoa butter, shea butter, and chocolate essence. For the “Deep Chocolate Massage”, chocolate-scented vitamin E enriched oil is used to knead away any wrinkles. The session ends with a plate of hand-made chocolates and a pot of caramel tea. At the Bernard Cassiere Spa, $58 gets you a 45-minute “Anti-Stress Anti-Pollution Chocolate Treatment.” It starts with a facial massage of pure cocoa butter and leaves you in a state of chocolate bliss as thick melted chocolate is applied on the face and neck. The chocolate mask is made by Italian chocolatier Walter Bovetti and can be licked. Contrary to popular belief, chocolate doesn’t cause acne. When consumed as part of a balanced diet, this sweet treat has many health benefits. Cocoa or dark chocolate is a rich source of flavonoids and antioxidants that protect the heart. It lowers blood pressure and bad cholesterol levels. The polyphenol compounds in cocoa are also believed to have anti-aging properties. “Recent scientific studies have suggested chocolate boosts the serotonin in the brain that produces a calming effect and stability. Stress has been identified as a cause of acne. If chocolate stimulates the serotonin and calms the nerves, then chocolate could ironically be found to assist in acne restraint,” according to the Acne Resource Center Online. As in all things, moderation is the key. Eating large quantities of chocolate is undesirable since it is a rich source of calories that can lead to obesity and a host of diseases. Stick to small but regular amounts of dark chocolate if you want healthy skin. Or better still, use the Rejuvinol AM/PM Botox Alternative Age-Defying System. This powerful anti-aging formula has two components: the Rejuvinol morning moisturizer that nourishes and tones the skin; and the Rejuvox night cream that reduces fine lines and wrinkles. Go to http://www.rejuvinol.com for details." Sharon Bell is an avid health and fitness enthusiast and published author. Many of her insightful articles can be found at the premiere online news magazine http://www.healthnfitnesszone.com Article Source: http://EzineArticles.com/?expert=Sharon_A_Bell Have a Berry Sweet Day!!!!

"Technically, these may not all be candy, although if you're like me, adding chocolate to anything makes it delicious and sweet. If it's also bite-size, I call it candy. Once you've made the first two simple recipes, your imagination will take over and you'll realize the world is full of other things that can be dipped in chocolate. Whether you like sweet and salty combined, as with the chocolate covered popcorn, or something even healthier like chocolate covered raisins, you'll start looking at what's in your kitchen cupboards in a whole different light. While many fudge recipes are much more complicated than the chocolate peanut butter one below, this recipe also introduces you to the realm of possibilities with its basic simplicity plus the additions I've mentioned. Most of all, have fun and invite a child along to help make these simple chocolate candy recipes." =========================================================== Simple Chocolate Covered Popcorn 1/2 bag of popped microwave popcorn. 1/2 bag of dark or milk chocolate melted and reheated as necessary Pop the corn and put it in a large bowl; the stirring can get messy, and it's easier for a child to mix without spilling if it's in an oversized bowl. Poor the melted chocolate over the popcorn and stir until all the popcorn is covered. I like to form the popcorn roughly into balls or clumps about the size of a golf ball and place them on a cookie sheet covered with wax paper. Then I put it in the refrigerator until they're hardened. While you're waiting for them to chill, there's lots of finger and bowl licking to do. =========================================================== Simple Chocolate Covered Raisins 1 cup raisins 1 1/2 cup chocolate chips OR equivalent in chocolate chunks 3 tbsp cocoa powder or powdered sugar(optional) Melt chocolate slowly in the top of a double boiler, or in a bowl placed over a pan with simmering water in it. If you place a lid on the pan or bowl, it must be vented to let steam escape. Stir occasionally as it's melting. Place 1/3 of the raisins in the melted chocolate and stir until coated. Remove the raisins from the chocolate with a spoon, then pick up individually with the fingers and place on a cookie sheet lined with wax paper. Be sure to wipe the bottom of your spoon on the edge of the pan each time or you'll have a huge drippy mess. Do not allow the raisins to touch each other, unless of course you want to have small clumps of raisins, like raisin balls. Continue coating your raisins 1/3 at a time until all are finished. =========================================================== Simple Chocolate Peanut-Butter Fudge Melt together one small jar of peanut butter and one bag of chocolate chips in the top of a double boiler or in a bowl as described above. Stir in one can sweetened condensed milk. Spread in large flat pan to cool. Cut into 1" squares when cool and hard. Optional: mix in or sprinkle on top: chopped peanuts, coconut, cocoa powder, or powdered sugar Kathryn Beach has made homemade candy for over 30 years. Visit her website for more simple chocolate candy recipes, as well as for the more complicated but elegant truffles. Article Source: http://EzineArticles.com/?expert=Kathryn_Beach { Yes!! I am A TRUE CHOLOCHIC!!!!! } HAVE A BERRY NICE DAY!!!!!

To have a chocolate health experience switch from commercial chocolate to the real raw chocolate. Seriously if you’re concerned about chocolate having any health effects then consider for a moment that the actual cocoa bean has it’s perks but the added ingredients like cow’s milk and refined sugar cancel out the so called chocolate health benefits. Contrary to popular belief cows milk is not healthy for people, let alone mixing it with sugar and cocoa beans that have been destroyed of their original contents. Antioxidants in cocoa beans have a positive effect but that is all. You will not find those effects in commercial chocolate. The main ingredient in commercial chocolate is cows’ milk. It makes sense because if you think about it humans are the only ones that drink milk from some one else. Baby pigs drinks pigs milk from their pig mothers. Monkeys drink monkey milk from their monkey mothers and every other animal drinks its mother’s milk. Only humans have the notion that mothers cow milk is good for them. Tons of cows milk is used to produce chocolate. Baby cows are deprived of their fair share of their mother’s milk to keep people in supply of cows’ milk. I’m one of those people that loves chocolate but at the same time I have a health awareness. So realising that commercial chocolate deposits slug into my body I had to find an alternative. Have you ever thought about what your body has to go through to digest cow’s milk, mixed with refined sugar? Uuuugghhh….doesn’t surprise me that people have so many ailments considering what they put into their bodies. But fear not you can still eat chocolate, but get the pure and unadulterated raw chocolate. Huh! You mean you never even knew there was such a thing? You’re about to learn some thing new. Let’s take a quick look at the difference of cooked cocoa powder and raw cocoa powder which is the essential ingredient in chocolatey things. Producers use different ORAC units in their marketing, which result in confusion when one is comparing one ORAC score to another. ORAC simply means Oxygen Radical Absorbance Capacity An example to illustrating a popular confusion: both dark cocoa powder and the goji berry (the goji berry is a superfood from China) are high on the ORAC scale. Natural cocoa powder pinnacles the list with a score of 26,000. The goji berry rates mightily, with a score frequently found on the internet of 25,300. But what is creating confusion amongst end users is that the cocoa powder and the goji ORAC ratings are for 100 grams! That's more than an average serving. If you calculate the ORAC units per gram you quickly see that dark cocoa powder is at 260 and goji is 253. Not bad, but that's nothing compared to the gigantic 955 ORAC Units found in each gram of raw organic cacao powder! WOW - isn't that fantastic? That’s real proof that real chocolate is a health booster! Do the math - the raw variant contains 367% more antioxidants than the ultimate cooked version – no better proof than that! The same 100 gram scale as above, Raw Organic Cacao Powder has 95,500 ORAC units in contrast to the 26,000 in the roasted cocoa powder. So go ahead and sin… Whilst we're talking of chocolate health benefits go see about the most yummy chocolate here: http://www.richbeyondwords.com/chocolate-health-raw-cocoa-powder I’m the first to admit that my life was the pits before I found myself in the bowl of cherries. How did I get here? By being teachable! Visit my website which is open around the clock- get your FREE copy of The Science of Getting Rich – no obligation and no opt in required http://www.richbeyondwords.com Get your mind where it should be and sign up for a for the most helpful and informative FREE newsletter on the market: http://www.richbeyondwords.com/thinkrightnow Article Source: http://EzineArticles.com/?expert=Claudia_Apfelthaler

Eating dark chocolate can make blood vessels more flexible, basically boosting the function of vital endothelial cells that line the inside of blood vessels, a recent U.S. study suggests. Cocoa is rich in a group of antioxidant compounds called flavonoids, which are also found in fruits and vegetables, wine and green tea. Research suggests that consumption of foods rich in flavonoids may decrease the risk of cardiovascular disease. The study, conducted by researchers at the Yale Prevention Research Center in Connecticut, included 45 healthy people with a body mass index (BMI) between 25 and 35. BMI is a measure of body fat based on height and weight. A BMI reading of 25-29.9 is an indicator of overweight, while a reading of 30 or more indicates obesity. The participants were divided into three groups that ate either eight ounces of cocoa without sugar, cocoa with sugar, or a placebo. For six weeks, the participants underwent endothelial function testing. This was done by using high frequency ultrasound to measure the ability of the brachial artery (which runs from the shoulder to the elbow) to relax and expand in order to accommodate increased blood flow. This test is called flow mediated dilation (FMD). The study found that FMD scores improved 2.4 percent in the group that consumed cocoa with no sugar, compared with 1.5 percent in the group that ate cocoa with sugar. There was a 0.8 percent decrease in FMD in the group that ate the placebo. "In this group of healthy adults with BMI between 25 and 35, dark chocolate ingestion over a short period of time was shown to significantly improve endothelial function, leading our team to believe that greater benefit may be seen through a long-term, randomized clinical trial," said co-author Dr. Valentine Yanchou Njike. "While the findings from this study do not suggest that people should start eating more chocolate as part of their daily routine, it does suggest that we pay more attention to how dark chocolate and other flavonoid-rich foods might offer cardiovascular benefits," Njike said. Syble B. James President, Alpha Health Source 800-899-0799 To find health and fitness products and information, and to sign up for free ezine, go to http://www.AlphaHealthSource.net Article Source: http://EzineArticles

Yes, I am A chocoholic..... "Many people have no idea where chocolate originated, if you asked some they might say Hershey, Pennsylvania! In actuality the confection that is adored by millions of people all over the globe comes from the Amazon region of South America and Central America where it was found my the Mayans and then was spread through the rest of America coming through Mexico and the Aztec Empire. Like many other things, the Aztecs attributed the existence of the Cacao plant to their god, Quetzalcoatl. We don’t think anything of it when we eat chocolate but to the Aztecs Cacao beans existed as food for the gods, literally. These beans were valued so highly by their culture that they were used as money for a time. The way modern chocolate came into being is from when the conquistadors came to America and then brought it back to Europe with them in the 1500s. This is when the dark confection was introduced to the Western World. The chocolate we know of now exploded in popularity in the 1900s in the United States. Before this time only the wealthy and affluent could afford chocolate because it was so expensive. As a chocolate lover myself I know that I am grateful to Milton Hershey for making it affordable for everyone through delicious creations like the chocolate bar and kisses. The way he accomplished this is by taking after the Swiss milk chocolate making process and combining it with the recipe he came up with which brought the United States into the world of chocolate lovers. In the U.S. medical doctors have been touting the benefits of the dark variety of chocolate because research seems to indicate that the darker the chocolate is the higher it is in antioxidants. Milk chocolate remains more popular because it tastes much better, the darker chocolate has a higher percentage of cacao which makes it more bitter, like baking chocolate. I can almost guarantee you that somewhere in your home that you will have something that contains cocoa somewhere. I love the taste of Haagen Daz, especially in any form of chocolate. They have even come out with a special Mayan version of chocolate that will give you a little insight on how the taste may have been back in their day. No you should see why we really owe the ancient Mayans and Aztecs a great debt of gratitude for bringing chocolate to the world. If it hadn’t been for them you would have never had that chocolate bar you are munching on." I am a choco Brat you see & proud of the fact. My thing is if you can not afford the best.Do not even try to apease me.. There are many different types.. too be continued...

Chocolate Fudge has always been my favorite candy. It's a very rich candy though, so I have always limited myself to making it only at Christmas time. For years I looked for the perfect fudge recipe. I made many different recipes that were really good, but just not "perfect". I had three main requirements for a perfect chocolate fudge recipe: Easy. It has to be an easy recipe. I don't make candy often enough to remember the intricacies of dealing with candy thermometers, hard ball, soft ball, let alone remember the right millisecond in time to jump in and do something with the candy. Taste. Of course, it has to be delicious, but my perfect fudge has to have that creamy melt-in-your-mouth texture. I've made many fudge recipes that turned out grainy for me. I'm sure I did something wrong along the way, but I didn't want to have to worry about that. Availability of Ingredients. The perfect fudge recipe has to use ingredients readily available at any grocery store. In the past, I used to make a chocolate fudge that used marshmallow creme in the recipe. Many time I would have to go from store to store to find it, as it would be all sold out at Christmas time. Finally, about 20 years ago a friend of mine gave me some fudge that she had made for Christmas. EUREKA! This was the fudge I had been looking for all of my life! What was even better is that my friend didn't mind sharing her recipe, and ever since then, I have made several batches of this fudge every year for Christmas and it has always turned out perfect. The Perfect Chocolate Fudge Recipe Follow these directions and you'll make creamy and delicious chocolate fudge every time. This recipe makes 5 pounds of fudge, unless you make it without nuts, then it's 4 pounds. Ingredients You Will Need: 20 oz. Hershey's milk chocolate bars - I buy the big ones that are always on sale at Christmas time, but any size will do, just make sure it adds up to 20 oz. If you like darker fudge, substitute some or all of the 20 oz. with the semi-sweet chocolate bars. 1 cup butter (not margarine!), softened to room temperature. Also, a little extra butter for your pans. 1-12 oz. package of semi-sweet chocolate chips. Use a good brand, as in Nestle's, Hershey's, or Ghiradelli. If you prefer lighter fudge, use milk chocolate chips. 4 cups granulated sugar. 1 and 2/3 cups evaporated milk 2 and 1/2 cups mini marshmallows 2 teaspoons vanilla, use the real stuff 1 pound of nuts, chopped In your large stainless steel bowl, break up the milk chocolate candy bars and the butter into small pieces. Pour in chocolate chips and set aside. Grease your pans with butter. You'll need two 9x13 inch flat cake pans, but you can use smaller or larger pans depending on what you have available, and how thick you want your fudge to be. It's best to have a couple of extra smaller pans ready just in case. In a large saucepan or pot, combine sugar, evaporated milk and mini marshmallows. Bring to a boil over medium heat, stirring constantly. Tip: Don't scrape the sides of the pot when you are stirring, it tends to make candy taste grainy. Cook and stir at a light but steady boil for 7 minutes. You might see some brownish bits floating around as its cooking. This is normal. Remove from heat, pour over butter and chocolate in your bowl. With a wooden spoon, stir until melted and well blended. Continue to stir until candy loses some of it's shine. (The shine should go from a shiny, high gloss to a matte gloss). Stir in vanilla and nuts, if desired.* Pour into buttered pans. Cool completely before cutting into pieces. Use a knife dipped in hot water for cutting. *If you don't want nuts in your fudge, this is where you leave them out. If you want to make a pan of fudge without nuts, then first stir in the vanilla, then pour how much you want without nuts into a pan, and then add nuts to the remaining fudge. You'll need to adjust the amount of nuts then. For example, if you're making half of your fudge without nuts and half with, then only use 8 oz. of nuts.

For any of you who find pleasure in the occasional vice, chances are, you have more than one. Lurking in the dark alleys of your indulgences may sit other things: alcohol, coffee, pizza with extra cheese, or even chocolate. Now, if you fancy yourself as a serious indulger, you may think that chocolate isn't as luxurious or sophisticated as other pleasures: after all, chocolate does melt in your hands…and all over your clothes. If you are a male, you may think of chocolate as a "chic's food," believing that the "her" in Hershey's speaks volumes for your standpoint. And, if you're the type who prefers to get your luxuries from other foods, you may believe that there's no point in having a Nestle Crunch, when you can have a Caramel Latte. While all of you may have valuable points, chocolate has one as well: it's not only good for your taste buds but may also be good for your health. Yes, this is the news schoolchildren have prayed for all their lives. When it comes to health, dark chocolate seems to be the sweeter of the deals: it has the potential to do the most good. This is because it contains a lot of cocoa, which is a great source of flavonoids (metabolites that may induce processes that fight cancer), and epicatechin (metabolites that help reduce the risk of heart attack, cancer, diabetes, and stroke). Dark chocolate is also high in antioxidants, which, plainly put, are the best friends of human health. All of these ingredients work together to produce a food that is - both literally and figuratively - good for your soul. A person who eats a moderate amount of chocolate may find a reduction in blood pressure, and a decrease in heart attack risk. While the jury is still out on whether or not dark chocolate can lower LDL cholesterol, researchers agree that, at the very least, it won't higher it. This is due to the fact that the majority of the fat in chocolate comes from stearic acid, an acid that does not add to cholesterol levels. The health benefits of chocolate not only have the potential to make you feel better about eating it, but they also have the potential to make you feel better from your mood's point of view. Consuming chocolate helps your brain release serotonin, which creates a sense of contentment. For this reason, chocolate has gotten the well-deserved label of a "comfort food." Still, health benefits aside, it must also be pointed out that chocolate does have some qualities that won't benefit your health, it's biggest one being calories. In order to keep the calories from turning to fat - and creating a slug of other health problems - they must be accounted for. In other words, if you start to eat more chocolate, eat less of something else. Chocolate has just recently come out as something that can benefit you on a health level. But, this isn't to say that will always prove true. Look, for instance, at the egg. First researchers said that eggs were good for us, then they were bad for us, then they came before, no wait, after the chicken. For the time being, chocolate appears to be wrapped up in helping human health, allowing those of us who love chocolate to milk these new findings for all that they're worth. Jennifer Jordan is an editor and staff writer for http://www.whatsknottolove.com. At home in a design firm in Denver, Colorado, she writes articles specific to the finer things in life. Article Source: http://EzineArticles.com/?expert=Jennifer_Jordan