Scientists Work Out How To Make Chocolate Healthier And More Flavorful

by Justine Alford

Good news, chocoholics: Scientists have found a way to not only make chocolate more nutritious, but also to enhance its taste. Praise science!

By making a couple of simple adjustments to the earliest processing steps, researchers found that they could boost the content of health-promoting compounds in cocoa beans and also improve the resulting chocolate's flavor, making it sweeter. The work waspresented at the 249th National Meeting & Exposition of the American Chemical Society and published in African Journals Online.

Humans have been gobbling cocoa for thousands of years, but it is only relatively recently that scientists have demonstrated that dark chocolate and cocoa could actually be beneficial to our health due to the fact that they are rich in biologically active compounds known as polyphenols. These chemicals are known to have a variety of desirable properties, such as antioxidant and anti-inflammatory properties, and their consumption has been linked to various positive health effects, such as a reduction in blood pressure and reduced incidence of stroke and cardiovascular diseases.

Unfortunately, some of the steps required to transform raw cocoa beans into a form that can be used in the production of delicious candy bars are known to alter the content of these compounds. After the pods are cut down from cocoa trees, they are split open and the beans are removed. These are then fermented for several days in banana-lined baskets before being dried in the sun and finally roasted. This roasting stage is critical to the flavor outcome of chocolate, but it also causes the beans to lose some of their polyphenols.

Armed with this knowledge, scientists from the University of Ghana set out to find a way of retaining these important compounds without negatively affecting its taste. They decided to start off by adding in another stage to the process, which involved storing the pods prior to fermentation. After testing out a range of conditions, the researchers found that storing them for 7 days prior to processing as normal resulted in the highest antioxidant content.

Next, the team decided to examine whether they could optimize the roasting process so that more polyphenols could be retained without sacrificing flavor. Traditionally, beans are roasted for between 10-20 minutes at 120-130oC, but they found that roasting at a lower temperature for 45 minutes improved the antioxidant activity of the beans. Furthermore, when this roasting technique was combined with the storage step, the beans had both increased antioxidant activity and a higher polyphenol content. Not only that, but the chocolate produced using this method was also sweeter.

The researchers believe that these positive effects are due to the fact that the storage stage allowed the beans to have more contact with the sweet surrounding pulp, which can alter the biochemical and physical properties of the beans. “This aided the fermentation process and enhanced antioxidant capacity of the beans, as well as the flavor,” notes lead researcher Emmanuel Afoakwa, adding that this technique could be particularly useful in countries where cocoa beans have a less intense flavor and lower antioxidant activity, such as in Latin America. Afoawka now plans to continue this work by further scrutinizing different storage and roasting techniques in order to optimize the process.

http://www.iflscience.com/health-and-medicine/scientists-work-out-how-make-chocolate-healthier-and-more-flavorful

chocolate avocado pudding. yep, it’s a thing.

When life hands you avocados… make pudding?

Apparently so.

Though I have to admit that my first choice would be guacamole. However, sometimes life hands you avocados when you already have a large vat of guacamole in your fridge because life is so, so good. In that case, yes… make pudding. After you’ve OD-ed on your fair share of avocado toast.

Obviously.

You may remember last year that I made chocolate avocado pudding and then proceeded to eat it like… every single day of my life. My go-to recipes came from a mesh of Lisa and Jessica’s, then sort of warped into this version that I perfected to my taste buds and have been making ever since. Yeah. Melted chocolate is where it’s at. Very true story: I ate this practically every afternoon for a little snack before yoga for maybe two months? Three months? It’s full of antioxidants! It was the best thing ever. It was also the hugest thing ever, because I get bored super easily. Especially with my food. I haven’t even eaten dinner tonight yet and I’m already bored with it.

Not even joking.

The other thing is that I really always want to eat this for dessert but I have an intense, passionate abhorrence for cleaning my food processor. I loathe it more than I loathe cleaning normal things which is a lot. Especially when the sun goes down and I’m exhausted and watching new-but-terrible-but-still-worth-it 90210 or something. The sun going down is pretty much my gauge for productivity so yeah… daylight savings time can happen right now please.

Anyway, that’s how I satisfying my obsession. Chocolate avocado pudding for an afternoon snack. I think I’m bringing it back.

If you’re an avocado hater, well… I’m not going to tell you that you can’t taste the avocado at all. I mean, sometimes you can’t whatsoever. I believe that it depends on your crazy mental state and the ripeness of your fruit, which will differ each time but can be somewhat managed with sweetener and cocoa or chocolate. I use honey because I can’t get on the agave train and overall, I just find honey to be a bit more versatile for my everyday kitchen. I put it on Greek yogurt and mix it with peanut butter and I’d put it in tea if I drank it, which I never will because that stuff tastes like dirty water. Oh yes it does.

Ack.

If you’re an avocado lover, then you’ll probably adore this pudding, will rarely be able to taste the avocado and will soon become addicted to this little treat that is totally worth dragging out your food processor and cleaning that giant hunk of junk. Ugh. So annoying. Can’t someone create a self-cleaning processor? I think it would make millions.

I think the moral of the story is that everything (especially Monday) is better with chocolate.

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Chocolate Avocado Pudding

YIELD: SERVES 2-4

 

TOTAL TIME: 10 MINUTES

ingredients:

4 ripe avocados
1/4 cup light coconut milk
4 tablespoons unsweetened dark cocoa powder
3 tablespoons honey
2 ounces of dark chocolate (72% or higher), melted
2 teaspoons vanilla extract
1/8 teaspoon salt

for topping: whipped cream, coconut whipped cream, sprinkles, cocoa nibs

directions:

Remove avocados from the skin (and pit) and place in a food processor. Blend until combined and creamy. Add in all remaining ingredients, blending until pureed, scraping down the sides when needed to combine. Taste and season/sweetened additionally if desired. Blend for a good 1-2 minutes until completely creamy, then serve with desired toppings.

Note: I have kept this in the fridge for about 24 hours successfully, just make sure to immediately place it in a seal tight container. If you would like a smaller serving, I'd suggest cutting the recipe in half.

And sprinkles.

Raw Chocolate Chia Energy Bars (Recipe)

VEGETARIAN TIMES

The humble ancient chia seed is a powerhouse of nutrition all packed into one tiny little shell. If you are looking to boost your nutritional intake, then these are one amazing superfood to add to your diet. Not only are they a wonderful source of protein to help build beautiful hair, skin, nails and vitally important muscles and red blood cells; they also have a large range of essential and non essential amino acids and fiber that help promote healthy heart and circulation.

Raw Chocolate Chia Energy Bars (Recipe)

Whole chia seeds add nutritional punch and crunch to these chocolate treats. Makes 8 bars

Ingredients:

• 1 ½ cups pitted dates
• ⅓ cup raw unsweetened cocoa powder
• ⅓ cup whole chia seeds
• ½ tsp. vanilla extract, optional
• ¼ tsp. almond extract, optional
• 1 cup raw slivered almonds or raw shelled pistachios
• Oat flour for dusting, optional

Method: 

1. Place dates in bowl of food processor; purée until thick paste forms. Add cocoa powder, chia seeds, and vanilla and almond extracts, if using. Pulse until all ingredients are combined. Add almonds; pulse until nuts are finely chopped and well distributed through date mixture.

2. Spread large sheet of wax paper on work surface, and dust with oat flour, if using. Transfer date mixture to wax paper, and use paper to press mixture into ½-inch-thick rectangle. Wrap tightly, and chill overnight.

3. Unwrap block, and cut into 8 bars. Dust edges and sides with oat flour, if using, to prevent sticking. Rewrap each bar in wax paper.
http://www.foodmatters.tv/articles-1/raw-chocolate-chia-energy-bars

5 Myths About Food and your Skin

BY RENEE LOUX

The foods we eat can have a major impact on how we look—and I’m not just talking about how well we fit into our skinny jeans. For a dewy, gorgeous complexion, you’re going to want to watch your intake of certain munchies. But here’s the good news: Not all foods known for wreaking havoc on  your skin actually deserve their bad reputations. And some foods that have stellar health points aren’t always the best for your face. Here, the truth about foods and your skin—and how to keep that gorgeous, glowy look for good. 

MYTH: Chocolate leads to zits and acne
FACT: Not necessarily true. Pure chocolate contains a bevy of skin-beautifying antioxidants and feel-good compounds. However, chocolate that’s loaded with sugar and dairy can trigger a skin freakout.
Takeaway: Indulge in dark chocolate with a higher percentage of cocoa and less sugar to treat your skin and body right. And less is more – enjoy a bite or two, not boatload.

MYTH: Fatty foods = ruddy, blotchy skin
FACT: We all know that not all fats are created equal, and it’s especially true when it comes to keeping skin clear and radiant. Nuts and seeds, olive oil and avocado are loaded with skin-beneficial oils and antioxidants like Vitamin E. That heaping plate of fries? Not so much. While saturated fat has been known to make skin angry, experts say that fat is less of a troublemaker for skin than processed foods (especially processed carbs) and sugars.
Takeaway: Opt for plant-based oils in their fresh form, and forgo saturated fat and the processed and fried stuff.

MYTH:  Dairy ALWAYS does a body good
FACT: Milk and dairy are a great source of calcium, protein and Vitamin D, right? Yes, but dairy may also be a doozie for your skin. Some skincare experts say that components in milk that are related to testosterone hormones can cause oil glands to go into overdrive, setting the stage for skin upset.
Takeaway: If you’re having trouble with your complexion, try switching to non-dairy options like almond milk, hemp milk and soy milk as a nutrient-rich alternative to dairy. Or try goat and sheep dairy cheeses instead of cow dairy, which some say has less of an effect on skin.

MYTH: Caffeine leads to breakouts
FACT: The claim that caffeine causes acne and breakouts may have more bark than bite. Some experts say it doesn’t directly cause acne, but may aggravate existing conditions. But caffeine has its benefits too. Many caffeine-laden drinks, like coffee and black and green tea, are also loaded with antioxidants that can help defend skin from damage, particularly from the sun.
Takeaway: Drink caffeine in moderation to avoid messing with your beauty sleep (hello, undereye circles), and be sure to drink plenty of water to counteract the dehydrating effects of caffeinated drinks.

MYTH: Natural sweeteners aren’t as bad as refined sugars for the skin
FACT: Sugar is sugar (for the most part). And sugar has inflammatory effects, especially for the skin. Anything that spurs a blood sugar spike causes inflammation and accelerated aging. While some natural sweeteners don’t meddle with blood sugar status quo as much as straight up sugar, the fact is that most things that taste sweet are pretty high on the glycemic index and trigger skin-damaging effects.
Takeaway: Keep sugar (in any form) to a minimum. Opt for natural sweeteners like agave and honey, which are sweeter than sugar so you need less to satisfy your taste buds; or maple syrup, which is loaded with minerals and anti-inflammatory compounds to counter it’s sugary impacts.

http://www.womenshealthmag.com/beauty/food-and-your-skin?cm_sp=Hotlist-_-Beauty-_-5MythsAboutFoodandyourSkin

Dark Chocolate Could Improve Memory By 25%, But You’d Have to Eat Seven Bars a Day

For years, scientists have been trying to prove that chocolate is good for us. The idea was based on more than the desires of a sweet-toothed scientist—cocoa is high in antioxidants known as flavanols. But proving those hypothetical health benefits hasn’t been easy.

Now, there’s new evidence to suggest that chocolate dramatically improves the memory skills that people lose with age. When healthy people between the ages of 50 and 69 drank a mixture high in cocoa flavanols for three months, they performed about 25% better on a memory test compared to a control group of participants.

Dr. Scott A. Small, a neurologist at Columbia University Medical Center, led the study, which was funded by the chocolate company Mars, the National Institutes of Health, and two other research foundations. The results were published yesterday in Nature Neuroscience.

When healthy people ages 50 to 69 drank a mixture high in cocoa flavanols for three months, they performed about 25% better on a memory test.

Here’s Pam Belluck, writing for The New York Times:

The findings support recent research linking flavanols, especially epicatechin, to improved blood circulation, heart health and memory in mice, snails and humans. But experts said the new study, although involving only 37 participants and partly funded by Mars Inc., the chocolate company, goes further and was a well-controlled, randomized trial led by experienced researchers.

Besides improvements on the memory test — a pattern recognition test involving the kind of skill used in remembering where you parked the car or recalling the face of someone you just met — researchers found increased function in an area of the brain’s hippocampus called the dentate gyrus, which has been linked to this type of memory.

While the study supports the idea that cocoa flavanols help reverse age-related memory decline, it probably won’t ward off Alzheimer’s. The participants didn’t show any marked difference in the functioning of the entorhinal cortex, which is impaired in patients with Alzheimer’s disease. The distinction shows that age-related and Alzheimer’s-related memory loss are not the same thing, and that flavanols won’t have an effect on cognitive disease.

Even if you don’t have Alzheimer’s, though, binging on any old chocolate this Halloween will help you remember where you left your keys. Milk chocolate won’t help since processing usually removes the key flanvanol epicatechin. Eating dark chocolate may not help much, either. To ingest the same amount of epicatechin as the study group, you’d have to consume the equivalent of about seven average-sized bars a day, which would probably invite other health problems.

Experts have other qualms about the study, including whether or not participants’ overall diet was account for, but the new study is at least a step forward in understanding dark chocolate’s rich rewards.

http://www.pbs.org/wgbh/nova/next/body/seven-bars-dark-chocolate-improve-memory-25/

How to Use Dark Chocolate as a Medicine

Some medical claims sound too good to be true, but as it turns out – you really can use chocolate dark chocolate as a medicine. Turn out, dark chocolate is full of nutrients and loaded with health benefits.


Dark Chocolate as A Natural Medicine

1. Dark Chocolate Makes You Smarter:
It’s true. Studies have shown that those who consume a nice hot cup of hot chocolate in the evenings before bed have over time improved brain function. It does this by increasing the blood flow in your brain and your heart, which instantly improves your cognitive function.

2. Dark Chocolate Gives You Youth:
High in anti-oxidants, dark chocolate helps combat the radical cell damage caused by toxins and free radical activity through aging. Stay young and healthy by eating chocolate.

3. Dark Chocolate is Excellent for The Heart:
Studies have shown that those who do indulge in eating dark chocolate have lower blood pressure, improved blood flow and have a smaller risk of blood clots. Strengthen your heart by eating dark chocolate 3 times a week.

4. Dark Chocolate Improves Your Mood:
Chocolate has been proven to put you in a better mood, make you calmer and feel more relaxed. Which is just as important as any other health benefit. Now you know why you want chocolate when you’re stressed or in despair.

5. Dark Chocolate is a Vitamin Source:
Chocolate contains some great vitamins and minerals that support good health. This list includes: potassium, copper, magnesium, iron. All of which are in high concentrations to provide you with the protection against such things as: stroke, anemia, high blood pressure and type 2 diabetes.

6. Reduce Your Cholesterol:
Regular consumption of dark chocolate may reduce your cholesterol. Its antioxidants protect oxidation of LDL cholesterol and prevents artery damage.

7. Hot Raw Chocolate For A Cough:
Chocolate contains theobromine which soothes a cough and has a similar effect to codeine. So try a hot cup of almond milk and raw cocoa when you have a cough.

8. Lower Your Blood Pressure:
Flavanols help your arteries to relax, which lowers blood flow and blood pressure.

9. Reduce Stress Levels:
Dark chocolate contains magnesium, which gives us a happy, feel good vibe and lifts our spirit. And there is more – compounds found in dark chocolate lower cortisol levels to relax body and mind.

10. Dark Chocolate Protects Your Skin
Flavonoids in dark chocolate protect your skin from UV damage. But don´t see it as your new sunscreen, you still need that when going out in the sun.

11. Natural Painkiller
Chocolate stimulates our body to produce calming and pain relieving endorphins.

Health coach Amy Goodrich goes on to say, “…don’t get me wrong here… although there are plenty of health benefits, chocolate is unfortunately also high in calories coming from fat and sugar. So don’t swap all your veggie and fruit snacks with chocolate. Like with many things in life, moderation is the key here.”

http://naturalcuresnotmedicine.com/how-to-use-dark-chocolate-as-a-medicine/

Chocolate Gives Statins A $29 Billion Run For Their Money

 

Sayer Ji


With the blockbuster cholesterol-lowering class of drugs known as statins being widely promoted for the primary prevention of cardiovascular disease, despite their having over 300 documented adverse health effects (including heart failure!), how does chocolate sound as a viable, heart-friendly alternative?

We already connect amorously with chocolate (to the tune of 6 billion lbs of cocoa consumed annually worldwide), revealing in heart-felt expressions like "I love it," and "this is to die for!" how comfortable we are with publicly declaring our affection. But did you know that while it makes our emotional hearts sing, it may actually keep our physical hearts happy, alive and ticking longer, as well?

Indeed, back in 2006, researchers found that for elderly men, eating cocoa intake was inversely associated with blood pressure and 15-year cardiovascular and all-cause mortality. When compared with the lowest tertile (lowest 33%) of cocoa intake, the adjusted relative risk for men in the highest tertile was .50 for cardiovascular mortality, or a 50% reduction, and .53 for all-cause mortality, or a 47% reduction. Not bad considering the median cocoa intake among users was 2.11 grams per day, or just one half an ounce a week. While many people are searching out supplements such as ubiquinol to combat the side effects of statin drugs, they could have been eating chocolate instead.


Anything that can reduce your risk of dying from all causes by 50%, which is not an expensive and potentially dangerous drug, but a food, should be be taken seriously, even if -- paradoxically -- it is usually found in the candy section of the grocery store.

There is no shortage of solid, human clinical research supporting the consumption of cocoa, the signature ingredient in chocolate, for the reduction of both cardiovascular disease risk factors, and "hard" cardiovascular outcomes, e.g. hypertension, endothelial dysfunction, insulin resistance, low HDL, stroke, heart disease, etc. GreenMedInfo.com has made 30 such studies available to view on its cocoa page.

The remarkable thing about the research on chocolate is that its consumption appears to improve the pathological condition of the blood vessels known as endothelial dysfunction, and which is believed to be at the root of the problem of plaque accumulation in the arteries, as well as elevated blood lipids. Statins may in fact exert their greatly exaggerated health benefits not by suppressing lipids (as popularly advertised), but by acting as a mild vasodilator through enhancing nitric oxide concentrations in the lining of the blood vessels (endothelium). Statins, however, are produced from chemicals, and therefore guarantee a certain degree of collateral poisoning will take place, whereas chocolate has a long history of safe use both as a food and a medicine. Chocolate has also been extensively researched for effectively lowering blood pressure in those who consume it, which is still considered one of the best ways to reduce cardiovascular disease risk, and which drug-based blood pressure medications are notoriously ineffective at, since they may actually raise cardiac mortality even while effectively lowering blood pressure. In a similar way, statins may effectively suppress blood lipids while at the same time weakening the heart muscle.

Some of cocoa/chocolate's other potential health benefits include:

Inhibiting Accelerated Aging - Not only has the preference for chocolate in older age been linked with better health, optimism and better psychological well-being, but it has also been shown in the fruit fly-based experimental model of aging to have antioxidative, pro-oxidative, and metal-chelating effects associated with increased lifespan. Moreover, research in women shows that long-term ingestion of favanol-rich chocolate (raw chocolate is especially rich in these compounds) protects against UV-induced skin redness and improves their skin condition.

Protecting Against Alzheimers - Cocoa procyanidins attenuate lipid peroxidation associated neuronal cell death in a manner relevant to Alzheimer's disease.

Reducing Stress (Elevated Catecholamines) - Daily consumption of 40 grams of chocolate during a 2 week period reduces the urinary excretion of cortisol and catecholamines, while reducing other metabolic indicators of stress, including gut microbial metabolism.

Inhibiting Cholesterol Oxidation - Rather than fixating on the absolute number of lipoproteins or cholesterol within the blood (quantitiative analysis) it makes sense to ensure that those lipids don't undergo excessive oxidize (qualitative analysis) which is associated with injury to the blood vessels and the formation of atherosclerotic plaque. More than a few studies have found that chocolate prevents LDL cholesterol oxidation, while also boosting the beneficial HDL cholesterol

Boosting Cognitive Performance - Chocolate, along with flavonoid-rich red wine and tea, were shown to boost cognitive performance in elderly men and women, with the maximum effect at intacts of 10g/d, or the equivalent of 2 ½ ounces a week.

Inhibiting Cancer - Limited, though significant research indicates that cocoa is capable of inhibiting certain types of cancer. The growth of prostate cancer cells have been selectively inhibited with cocoa polyphenols, and animal research indicates that cocoa liquor is capable of inhibiting chemically-induced liver cancer.

Improving Diabetes - New research from the American Journal of Clinical Nutrition has revealed that the consumption of chocolate, or its active constituents (cocoa, flavan-3-ols), reduces a broad range of risk factors for cardiovascular disease including insulin resistance. The researchers looked at 42 acute and long-term studies and found a 33% median reduction in insulin resistance following chocolate consumption. What is so unique about this new study is that chocolate consumption is generally believed to elevate blood sugar and blood insulin levels; not only does it disprove this myth but it sheds additional light on why chocolate consumption (especially dark, organic) may be beneficial in both type 1 diabetes and type 2 diabetes.

Boosting Sexual Function - Chocolate is an excellent vasodilator, which is one reason why it has been traditionally linked to improved fertility and virility. Research also indicates that chocolate consumption is linked to higher sexual function in women, as well.

This is only a sampling from the research we have gathered on chocolate/cocoa's potential health benefits, of which there are several dozen.

Lastly, any serious discussion on the medicinal properties of chocolate should be qualified by pointing out that chocolate is often unfairly traded, and has even been linked to child enslavement. Non-organic cocoa may also contain residues of the dangerous herbicide glyphosate (the active ingredient in Roundup), among many other biocides used in conventional farming, so the consumer must take special care to avoid these moral and physiological pitfalls. Also, because chocolate has complex pharmacologically active properties, it must be consumed in moderation, and with attention paid towards the tendency for using it to self-medicate, especially when the cocoa content is lower and the sugar content higher.
http://www.greenmedinfo.com/blog/chocolate-gives-statins-29-billion-run-their-money

Edible Aphrodisiacs

History has woven quite a collection of folklore, mythology and superstition around the sexual nature of food. If you look hard enough, you’ll discover that pretty much every food has been touted as an aphrodisiac at one point or another in history. The connection makes sense on a certain level—eating is a primal need associated with pleasure, somewhat akin to arousal. While most of aphrodisiac mythology stems from foods with symbolic colors or shapes, certain foods do contain properties that stimulate pleasure centers in the brain. Whether or not these foods can actually enhance amorous feelings is up for debate.
 I decided to delve into the libidinous culinary lore of aphrodisiacs. I’ve included a recipe with each food item, providing a colorful menu of options for a romantic, sensual meal. Try a few and see if sparks fly for you!

Pomegranate

Some say the forbidden fruit of the Bible was not an apple, but a pomegranate fruit. The word aphrodisiac originates with the Greek goddess of love, Aphrodite, and she is credited in Greek mythology with planting the first pomegranate tree. Because of their many seeds, pomegranates are often associated with fertility and abundance. The pomegranate appears as a romantic symbol in sonnets and literature dating back centuries. More recently in 2011, a small study by Queen Margaret University in Edinburgh found that drinking pomegranate juice daily lowered cortisol levels, which can correspond with increased testosterone in both men and women. Elevated testosterone can lead to heightened moods and increased sexual desire. That said, the study was funded in part by a brand called Pomegreat, so take the results with a grain of salt.

Recipe Suggestion: Pomegranate Champagne Cocktail

Asparagus

For centuries, cultures all over the globe have lauded the aphrodisiac qualities of asparagus. The Greeks spoke of it in love poetry, the Kama Sutra advised drinking it as a paste and Chinese literature claimed it as a sexual food. It is said the French once dined on three meals of asparagus the day before their wedding in hopes of increasing their libido for the big night ahead. Aside from its obviously phallic shape, asparagus is also packed with calcium, vitamin E and potassium, which aid in cleansing the kidneys and urinary tract as well as giving a dose of extra energy. The aspartic acid found in asparagus helps to neutralize excess ammonia in our bodies, which can lead to fatigue and sexual disinterest. We certainly wouldn’t want that on a romantic evening, would we?

Recipe Suggestion: Roasted Sesame Asparagus

Beets

Beets have long been considered an aphrodisiac in many cultures. Ancient Romans believed that beets and their juice promoted amorous feelings. Frescoes of beets decorate the walls of the Lupanare brothel in Pompeii. In Greek mythology Aphrodite ate beets to enhance her appeal. This quaint folklore actually has some basis in reality. Beets are a natural source of tryptophan and betaine, both substances that promote a feeling of well-being. They also contain high amounts of boron, a trace mineral that increases the level of sex hormones in the human body.

Recipe Suggestion: Roasted Beets with Tahini and Pine Nuts

Coffee

While coffee doesn’t normally come to mind when we think of aphrodisiacs, its ability to give us extra pep cannot be denied. Who can resist the morning scent of freshly brewed coffee? In fact, the scent was found to be a major turn on for women in a study conducted by Mindlab International Laboratory in Sussex, UK. Coffee’s hefty dose of caffeine boosts heart rate and increases blood flow, while its alkaloids can help to maintain sexual performance while also increasing stamina. In addition to all of this, it makes us happy – and a rewarding rush of dopamine is never a bad thing. Just make sure you stick to regular coffee and espresso for your daily boost. A coffee recently marketed to enhance your sex life may in fact be dangerous to your health.

Recipe Suggestion: Rum and Coffee Brisket 

Strawberries

The heart-shaped strawberry was once known as a symbol of Venus, the Roman goddess of love. For a time the ancient Greeks forbade the eating of strawberries and all other red foods, which led many to believe that the mysterious berries held great powers. Though they may not possess any magical secrets, the antioxidants and phytochemicals in strawberries help to reduce joint inflammation. Their beautiful color, sweet flavor and shape make them the perfect treat for sharing with your beloved at a seductive meal. If you come across a double strawberry, be sure to break it in half with someone special… an old legend promises that this will bring true love.

Recipe Suggestion: Chocolate Dipped Strawberries 

Honey

It’s not hard to understand why honey has been considered an aphrodisiac for centuries. The very word “honeymoon” stems from the hope for a sweet marriage. Some say honey’s romantic reputation comes from an ancient custom in which newly married couples drank mead, a fermented beverage made with honey, until the first moon of their new union.Hippocrates prescribed honey for sexual vigor. According to an old French wives’ tale, a bee sting was supposedly like being given a shot of pure aphrodisiac. Honey contains boron, which may regulate hormone levels, and nitric oxide, which is released in the blood during arousal. It’s also a symbol of fertility and procreation in some cultures.

Recipe Suggestion: Challah Bruschetta with Lemon, Ricotta and Honey

Artichokes

Greek mythology holds Zeus responsible for the creation of the artichoke. After being rejected by a beautiful young woman, the god turned his object of affection into a thorny and difficult thistle. Tough on the outside and soft on the inside, artichokes are well versed in the game of hard-to-get, but their history as an aphrodisiac is mostly due to folklore. Catherine de Medici, known for her insatiable appetite for both food and romance, brought artichokes to France when she married Henry II. 17th century French writer and sexologist Dr. Nicolas Venette reported that Swedish women who were feeling neglected in the bedroom would serve their husbands artichokes in an effort to increase their desire and stamina. Whether you believe in the romantic power of the artichoke or not, eating one certainly won’t hurt. They’re packed with healthy antioxidants and they’re delicious too!

Recipe Suggestion: Grilled Artichokes 

Avocado

When Montezuma shared avocados with Cortez and his fellow conquistadors, the Aztecs explained that their name, ahucatl (also meaning testicle), came not only from their physical appearance, but also because of their ability to incite sexual passion. The Aztecs believed in the aphrodisiac power of the ahucatl so much that they would not allow virginal women to leave the house while they were being harvested. When Louis XIV found his aging libido in need of reviving, he turned to the exotic avocado for help, nicknaming the fruit la bonne poire(the good pear). The Sun King may have been on to something, as avocados are rich in vitamin E, which boosts the immune system and helps give skin a youthful appearance.

Recipe Suggestion: Roasted Asparagus, Avocado and Arugula Salad

Figs

Figs, whose leaves became clothing in the biblical story of Adam and Eve, are filled with antioxidants, flavonoids, fiber and potassium. They are the ultimate paradox in sensual food; their many seeds represent fertility while their leaves are associated with modesty. Rumored to be Cleopatra’s favorite fruit, the erotically shaped fig has been associated with sexuality in almost every culture. In Ancient Greece, where they were believed to be a symbol of love, the arrival of a new fig crop elicited a copulatory ritual. Try them drizzled with honey for an aphrodisiac flavor sensation.

Recipe Suggestion: Fig and Honey Cocktail

Chocolate

On Valentine’s Day, sweet and decadent chocolate reigns supreme. Throughout history chocolate has played many roles, most notably as a symbolic aphrodisiac. Cacao bean pods, the source of chocolate, grow on Theobroma cacao trees, which translates to “cacao, food of the gods.” The Aztecs and Maya used the beans found within the pods as a form of currency. The Maya were known to exchange a few beans for a night of passion at the brothel, while the Aztec emperor Montezuma is rumored to have consumed 50 cups of chocolate each day in order to satisfy his many, many wives. Even the notorious Italian author Casanova mentions chocolate in his memoirs, frequently discussing his habit of consuming cups of chocolate in order to sustain his lustful exploits. So what are chocolate’s passion-inducing qualities? Scientists have narrowed it down to two key components – phenethylamine and tryptophan. The former is a stimulant that is released in the brain when we fall in love, while the latter helps to produce serotonin, a brain chemical associated with elevated moods and sexual arousal. In addition to all of this, the sweet taste and velvety texture of chocolate make for a very satisfying dessert.

Recipe Suggestion: Dark Chocolate Mint Leaves

http://toriavey.com/history-kitchen/2014/02/edible-aphrodisiacs/

Food-Mood Connection: How You Eat Can Amp Up Or Tamp Down Stress

By ALLISON AUBREY

Eat more when you're stressed? You're not alone. More than a third of the participants in a national survey conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.

And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.

Stress-Busting Foods

• Eggs
• Dark, leafy greens like kale or Swiss chard
• Pumpkin seeds
• Fish rich in omega-3 fatty acids, like sardines, salmon or canned tuna
• Flaxseed
• Dark chocolate

"There can be a bit of a vicious cycle," says David Ludwig, a professor of pediatrics and nutrition at Harvard University and a researcher at Boston Children's Hospital. "When we feel stressed we seek foods that are going to comfort us immediately, but often times those foods lead to surges and crashes in hormones and blood sugar that increase our susceptibility to new stresses."

Now, of course, we can't control lots of the events and circumstances that lead to stress. But, Ludwig says, "our body chemistry can very much affect how that stress gets to us."

He points to a study he and some colleagues published in the journalPediatrics several years back.

They gave teenage boys different types of breakfast meals. One included protein-rich eggs, while another meal included high-fiber, steel-cut oats. A third meal of instant oatmeal was highest on the glycemic index, a measure of how quickly sugar is absorbed and how soon a food is likely to make you hungry again.

"After the highly refined instant oatmeal, blood sugar soared but then crashed a few hours later," Ludwig says. "And when that happened the [stress] hormone adrenaline, or epinephrine, surged to very high levels."

Ludwig says the links between food and mood are complex. And just as there are individual differences in susceptibility to diseases, there are differences in response to food, too. Not all of us are equally sensitive to foods like instant oatmeal, high on the glycemic index.

Given what we know about how different foods affect the risk of cardiovascular disease and Type 2 diabetes, "why should it be so surprising that the nature of the foods we eat can also affect our emotional and mental well-being?" Ludwig says.

So, if eating lots of refined carbs and sugar may exacerbate our responses to stress, are there other types of food that make us more resilient? Researcher Joe Hibbeln of the National Institutes of Health believes the answer is yes.

"I think there's a very strong connection between what you eat and your mood," Hibbeln says.

He has spent the past two decades investigating links between the omega-3 fatty acids found in fish and emotional health.

"One of the most basic ways that omega-3s help to regulate mood is by quieting down the [body's] response to inflammation," Hibbeln says.

When you get walloped by something, whether it's a virus or an emotional stressor, you want to bounce back as quickly as possible, he notes.

"You can either be good at weathering stress or you can be brittle. And omega-3s make your stress system more flexible," Hibbeln says. He points to studies showing that omega-3s can help protect neurons against the damage that can be done by chronic stress.

He also points to clinical trials that have found that omega-3s may help control depressive symptoms. And a study of schoolchildren in England linked omega-3s to more pro-social behavior.

Hibbeln knows that some people shy away from fish due to the cost, so he points to affordable options such as canned light tuna and sardines, which are good sources of omega-3s. There are also plant-based sources of omega-3s, such as flaxseed and chia seeds.

Now, clearly, omega-3s aren't the only food that's good for our emotional health.

Drew Ramsey, a psychiatrist at Columbia University and author of The Happiness Diet, says a nutrient-rich diet is best for beating stress.

He points to his favorite stress-busting breakfast: scrambled eggs mixed with kale (or other greens) and topped with pumpkin seeds.

With this meal, you're covering all your bases, Ramsey says. The eggs are a good source of B vitamins and protein, which can be more satiating than a carb-based breakfast. The greens are incredibly nutrient-dense, and are a good source of vitamin A, vitamin K and potassium.

And the pumpkin seeds are a good source of magnesium — which is thought to play a role in fending off anxiety — and zinc, which may help boost the immune system.

For dessert, go for dark chocolate, which can have "an acute affect on mood," Ramsey says. He points to a study that found cocoa flavanols can help boost mood and sustain clear thinking among adults who are engaged in intense mental efforts — like students cramming, or journalists on deadline.

In addition, dark chocolate has been shown to improve vascular health by increasing blood flow and reducing inflammation.

The bottom line? The foods we choose can't magic away stress. But Ramsey says he believes "there is a very, very strong connection between food and mood."

http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress