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Medical Forum / Diseases and Disorders / Prostate Cancer / December 2005Dark chocolate
As you may know, DARK chocolate is an excellent anti-oxidant. I find the best source is ordinary unsweetened Baker's chocolate. I melt a block in the microwave and add just enough sugar to make a bitter-sweet chocolate. It tastes great. I also add some chopped walnuts to the mix. ---MIKE--- >>In the White Mountains of New Hampshire >> (44° 15' N - Elevation 1580') It also makes good "candy", just use the semi-sweet version and eat it as is. However, I find it to be (highly) laxative. I like chocolate in this setting because the lack of sugar and milk makes for more chocolate flavor. At 56, a year ago, I was diagnosed with Type 2 diabetes. (The same fateful day that I found my PSA was high) But after seeing a CDE (Certified Diabetic Educator) and dietician...we talked about carbs and things. One treat that was OK in moderation (2/5 of a large bar...pretty large, almost 2 inches square) was... Lindt 85% Cocoa Dark Chocolate. They have a 70% Cocoa...but 85% is the choice. Dominick' and other food chains carry it. It's dark, not the sweetest... like a Milky Way,...but a hunk with some coffee is a treat for a diabetic. It's good. Ron B. Chicago I've found the best chocolate is the Ghirardelli 60% cocoa bittersweet chocolate chips. I still like the slightly sweetened Baker's chocolate better. I have not tried sweetening with Splenda. I tried Splenda in coffee and didn't like it although it is fine in tea. ---MIKE--- >>In the White Mountains of New Hampshire >> (44° 15' N - Elevation 1580') Where's Martha Stewart when we need her? I.P. I've found the best chocolate is the Ghirardelli 60% cocoa bittersweet chocolate chips. I still like the slightly sweetened Baker's chocolate better. I have not tried sweetening with Splenda. I tried Splenda in coffee and didn't like it although it is fine in tea. ---MIKE--- >>In the White Mountains of New Hampshire >> (44° 15' N - Elevation 1580') As you may know, DARK chocolate is an excellent anti-oxidant. I find the best source is ordinary unsweetened Baker's chocolate. I melt a block in the microwave and add just enough sugar to make a bitter-sweet chocolate. It tastes great. I also add some chopped walnuts to the mix. I'd add Splenda and save all the carbs and calories.  Signature"I'm not pompous, I'm SNARKY" JK Sinrod Sinrod Stained Glass Studios http://www.sinrodstudios.com/ Coney Island Memories www.sinrodstudios.com/coneymemories/ |
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