101 Foods That Could Save Your Life

Did you know … chocolate may be healthy for humans but the antioxidant theobromine found in chocolate can be toxic to dogs, cats, parrots and horses?

Chocolate comes from fruit pods of the cacao tree. (Cacao is the Aztec word for “chocolate”.) The pods contain seeds that are turned into a paste called chocolate liquor. Many chocolate products are made from the liquor. There are three varieties of cocoa available today: Criollo, Forastero and Trinitario. Forastero accounts for nearly 80 per cent of world chocolate production.

According to the Mayan and Aztec legends, cacao was discovered by the gods in a mountain in South America. The cacao tree is believed to have originated in the foothills of the Andes in the Amazon, and in South America. From there, the Mayans brought the cocoa tree to Central America. The first documented commercial shipment of cocoa beans occurred in 1585 between Veracruz, Mexico and Seville, Spain. The first cocoa beverage outside South and Central America was served in Italy in 1606. Soon after, cocoa spread throughout Europe. The Spaniards introduced the cacao tree to the Philippines, and finally, to the West Indies and the United States.

The largest producing countries are Ivory Coast, Ghana and Indonesia. The Criollo variety is found in Ecuador, Nicaragua, Guatemala and Sri Lanka. Forastero, which means “foreigner” in Spanish, is now the predominant variety cultivated in Africa. Trinitario is grown mainly in Trinidad.

Cocoa beans contain minerals such as magnesium, calcium, iron, zinc, copper, potassium and manganese. They also contain vitamins A, B1, B2, B3, C, E and pantothenic acid. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity possibly than any other food, including green tea, black tea, red wine and blueberries. Flavonoids found in chocolate include the flavonols, notably epicatechin, catechin and proanthocyanidins. It is also a rich source of the antioxidant theobromine. Many dark chocolate products with a high percentage (70 per cent) of cocoa contain more of these type of antioxidants, but that is not always a guarantee. Processing of cocoa can cause substantial losses so look for cocoa products that boast of its flavonol content. Cocoa also contains some caffeine. An eight-ounce (225g) serving of cocoa provides not more than 5 to 10mg of caffeine, less than the amount found in coffee, black tea and cola, which typically ranges anywhere from 20 to 120mg.

Cocoa butter is an old-time favourite to reduce the appearance of stretch marks. Aztecs were the first to use cocoa medicinally for stomach and intestinal complaints. Native Indians used cacao to cool fevers. In 1672 it was noted that chocolate could cure “pustules or swellings” of sailors who did not eat a “fresh diet”.

HEALTHIER SKIN: Though chocolate is often blamed for contributing to skin breakouts, a study found that women who regularly consumed a high-flavonol cocoa beverage showed increased hydration, and decreased roughness and scaling.

DIARRHOEA: A study conducted by researchers at Children’s Hospital & Research Center in Oakland, California discovered that flavonoids in cocoa beans can combat diarrhoea.

HEART HEALTH: Several human studies have shown that flavonoid-rich dark chocolate improves endothelial function and reduces LDL (“bad”) cholesterol, lowering the risk of heart disease. Studies have shown that adding chocolate to one’s diet lowers blood pressure as compared to people who do not eat chocolate.

DIABETES: A human study found that the flavonols in dark chocolate increased nitric oxide in the subjects tested, which improved insulin sensitivity and blood flow and lowered blood pressure.

COUGHS: A team of researchers discovered that theobromine, a derivative found in cocoa, is nearly a third more effective in stopping persistent coughs when compared with codeine, currently considered the best cough medicine. The use of theobromine as a cough suppressant is still being investigated.

COLON CANCER: Researchers from the University of Barcelona in Spain found that antioxidants in cocoa may be effective in suppressing genes that trigger colon cancer cell growth.

COGNITIVE FUNCTION: Dr Bryan Raudenbush, a researcher from Wheeling Jesuit University in West Virginia, discovered that verbal and visual memory were significantly higher in those subjects who consumed milk chocolate as opposed to dark chocolate.

• Chocolate comes in a variety of forms such as cocoa powder; dark chocolate, also known as “bittersweet”; milk chocolate; and baking chocolate. White chocolate is not chocolate.

• Avoid purchasing chocolate that has a greyish tone, white spots on the surface, or small holes.

• Chocolate will keep for several months at room temperature or refrigerated or frozen.

• When melting chocolate, be careful to keep its temperature under 120° F (49° C), because overheating will alter its flavour.

• Make a chocolate fondue and dip strawberries, cake, mango, watermelon or just about any fruit you can think of.

• In Spanish and Mexican cuisine, chocolate is used to flavour sauces for seafood and poultry.

Giselle’s Dairy-Free Birthday Cupcakes

by Giselle Ruecking

Servings: 24 cupcakes • Prep and cooking time: 25 minutes

My goddaughter, Giselle, has battled severe asthma all of her life. Dairy products, for her, were a powerful trigger for attacks, which meant that she couldn’t eat many items we take for granted, like regular birthday cake. So, her parents came up with this delicious recipe that Giselle and her family have now enjoyed for the past fourteen years. This recipe contains three powerhouse foods and is a “lifesaver” for those with dairy allergies.

INGREDIENTS:

6oz/150g whole-wheat flour

6oz/150g plain white flour

6oz/150g sugar

2 teaspoons baking soda

2oz/50g cocoa powder

2 teaspoons white vinegar

6floz/175ml canola (rape seed) oil

½ teaspoon salt

2 teaspoons vanilla extract

8floz/150ml vanilla soy milk

8floz/150ml cold water

DIRECTIONS:

Place all ingredients in a large bowl and mix for three minutes. Pour mixture into two 12-cupcake baking tins until two-thirds filled. Bake at 350°F/180°C for 12 to 15 minutes. Poke with cocktail stick to test if done.

BREAK IT DOWN …

Calories: 150; Total fat: 8g; Saturated fat: .5g; Cholesterol: 0g; Sodium: 160mg; Total carbs: 19g; Fibre: 2g; Sugar: 6g; Protein: 2g.