Da Vinci Gourmet Belgian Chocolate Flavoured Drizzle Sauce,500 g (Pack of 1)

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Taubert D, Roesen R, Lehmann C, Jung N, Schomig E. Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial. JAMA. 2007; 298:49–60. doi: 10.1001/jama.298.1.49. [ PubMed] [ CrossRef] [ Google Scholar] Poulter NR. The effect of cocoa flavanoids on blood pressure. Imperial College, London, United Kingdom; 2006. http://clinicaltrials.gov/ct2/show/ {"type":"clinical-trial","attrs":{"text":"NCT00125866","term_id":"NCT00125866"}}NCT00125866 [ Google Scholar] aSensitivity analysis excluding trial [ 16], as this trial used a notably lower dose and longer duration than the other trials included in the meta-analysis.

I made this list of key calendar dates for all chocoholics using data from a variety of sources. Whip out your diary and jot these down posthaste! Date Dillinger, Teresa L.; Barriga, Patricia; Escárcega, Sylvia; Jimenez, Martha; Lowe, Diana Salazar; Grivetti, Louis E. (2000-08-01). "Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate". The Journal of Nutrition. 130 (8): 2057S–2072S. doi: 10.1093/jn/130.8.2057S. ISSN 0022-3166. PMID 10917925. Desch S, Schmidt J, Kobler D, Sonnabend M, Eitel I, Sareban M, Rahimi K, Schuler G, Thiele H. Effect of cocoa products on blood pressure: systematic review and meta-analysis. Am J Hypertens. 2010; 23:97–103. doi: 10.1038/ajh.2009.213. [ PubMed] [ CrossRef] [ Google Scholar]Murphy KJ, Chronopoulos AK, Singh I, Francis MA, Moriarty H, Pike MJ, Turner AH, Mann NJ, Sinclair AJ. Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function. Am J Clin Nutr. 2003; 77:1466–1473. [ PubMed] [ Google Scholar] Norton, Marcy (April 2004). "Conquests of Chocolate". OAH Magazine of History. 18 (3): 16. doi: 10.1093/maghis/18.3.14. JSTOR 25163677. Dinner: Adults this is your time to sip on that chocolate liqueur before you sit down for dinner. You could have a chocolate flavored coffee with a piece of chocolate cake for afters. Pueblo people, who lived in an area now the U.S. Southwest, imported cacao from Mesoamerican cultures in southern Mexico between 900 and 1400. They used it as a common beverage consumed by many people within their society. [1] Archaeological evidence of Cacao in Mesoamerica [ edit ] Gu L, House SE, Wu X, Ou B, Prior RL. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. J Agric Food Chem. 2006; 54:4057–4061. doi: 10.1021/jf060360r. [ PubMed] [ CrossRef] [ Google Scholar]

There were many uses for cacao among the Maya. It was used in official ceremonies and religious rituals, at feasts and festivals, as funerary offerings, as tribute, and for medicinal purposes. Both cacao itself and vessels and instruments used for the preparation and serving of cacao were used for important gifts and tributes. [14] Cacao beans were used as currency, to buy anything from avocados to turkeys to sex. A rabbit, for example, was worth ten cacao beans, (called “almonds” by the early sixteenth-century chronicler Francisco Oviedo y Valdés), a slave about a hundred, and the services of a prostitute, eight to ten “according to how they agree”. [11] The beans were also used in betrothal and marriage ceremonies among the Maya, especially among the upper classes. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure — either way — you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside for a moment. Klein, Christopher (February 14, 2014). "The Sweet History of Chocolate". History . Retrieved 2014-03-03. Scientific research suggests that the flavanols in cocoa tend to increase the brain’s oxygen levels and activate neurons at a higher rate – equaling better brain performance and improved cognitive function.

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Grassi D, Necozione S, Lippi C, Croce G, Valeri L, Pasqualetti P, Desideri G, Blumberg JB, Ferri C. Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives. Hypertension. 2005; 46:398–405. doi: 10.1161/01.HYP.0000174990.46027.70. [ PubMed] [ CrossRef] [ Google Scholar] The train taking children to the North Pole serves hot chocolate along with a delightful song. [5] How to Celebrate National Hot Chocolate Day