Because refined dietary sugars lack minerals and vitamins, they must draw upon the body's micro-nutrient stores in order to be metabolized into the system. When these storehouses are depleted, metabolization of cholesterol and fatty acid is impeded, contributing to higher blood serum triglycerides, cholesterol, promoting obesity due to higher fatty acid storage around organs and in sub-cutaneous tissue folds.
The Western lifestyle — with its processed foods, reliance on medications, and high exposure to chemicals or environmental pollutants — seems to lay the foundation for the proliferation of free radicals. Because many of us are exposed to such high rates of oxidative stress from a young age, more than ever we need the power of antioxidants, which means we need to consume high antioxidant foods.
According to the FDA, chocolates are unfortunately one of the most common sources of undeclared milk linked to consumer reactions. In addition, recent testing by the FDA found that you can’t always tell if a dark chocolate has milk just by reading the ingredient list. Many manufacturers make their dark chocolate on the same equipment that they use for milk chocolate production so traces of milk end up in the dark chocolate too. (25) If you’re concerned about milk possibly being in your dark chocolate, contact the manufacturer.
Lung, prostate, breast, ovarian, bladder, oral and skin cancers have been demonstrated to be suppressed by retinoic acid. (9) Another study collected numerous references demonstrating the findings of retinoic acid in protection against melanoma, hepatoma, lung cancer, breast cancer and prostate cancer. However, there’s evidence indicating that the benefits of chemicals like retinoic acid are safest when obtained from food naturally, rather than supplements.
Along the way, the benefits of dark chocolate have pushed its popularity. You’ve probably seen dark chocolate listed among “must-eat healthy foods” in compilations written by various nutrition experts. Yet depending on how it’s made, dark chocolate also can be high in calories, fat, sugar, and preservatives. So, what’s the real deal? Is dark chocolate healthy?
Hence, cancer therapies should attempt to regulate blood-glucose levels through diet, supplements, exercise, medication when necessary, gradual weight loss and stress reduction. Since cancer cells derive most of their energy from anaerobic glycolysis, the goal is not to eliminate sugars or carbohydrates entirely from the diet but rather to control blood-glucose within a narrow range to help starve the cancer cells and boost immune function.
The battle of good and evil between these two white crystals rages on in our bodies. Indeed, the assault on our bodies from overconsuming sugar is wreaking metabolic havoc. When you overeat sugar, this causes an increase in insulin (a fat-storing hormone), insulin resistance, and type 2 diabetes, whereas eating more salt actually can improve type 2 diabetes.
Cherries have been touted as the new wonder fruit, and based on their antioxidant content we can see why! Cherries are rich in the flavonoids, isoqueritrin and queritrin, which act as antioxidants and work to eliminate byproducts of oxidative stress, therefore slowing down the aging process. Cherries are also loaded with Queritrin, a flavonoid believed to be one of the most potent anticancer agents.
The research is piling up that soda is bad for your brain, as are other added sugars. An animal study from Oregon State University found that a high-sugar diet led to cognitive impairments, including memory problems. And a UK study recently found the “tipping point” at which blood sugar negatively affects the progression of Alzheimer’s. “Excess sugar is well known to be bad for us when it comes to diabetes and obesity, but this potential link with Alzheimer’s disease is yet another reason that we should be controlling our sugar intake in our diets,” study author Dr. Omar Kassaar of the University of Bath said in a press release.
Sugary foods are addictive, giving us a quick 'fix' that tempts us back time and time again. Foods high in sugar have been shown to activate the reward pathway in the brain by releasing dopamine, similar to that of addictive drugs. The nutrient chromium could help to restore normal insulin function and supplementation has been shown to contribute to the maintenance of normal blood glucose levels and to reduce sugar and carbohydrate cravings. I recommend Lepicol Lighter (£17.99), a new supplement which contains 7 strains of live bacteria, chromium, glucomannan and psyllium husk fibres which increase satiety and support healthy bowel movements.
I only recommend buying and eating small amounts of minimally processed dark chocolate with a cacao content of at least 70 percent. This type of chocolate contains the most powerful antioxidants and the least amount of sugar. Thankfully, there are a lot of chocolate brands today that offer options that fits this 70 percentage minimum suggestion. The higher the percentage, the greater the potential health benefits of dark chocolate.
Sugary drinks, candy, baked goods, and sweetened dairy are the main sources of added sugar. But even savory foods, like breads, tomato sauce, and protein bars, can have sugar, making it all too easy to end up with a surplus of the sweet stuff. To complicate it further, added sugars can be hard to spot on nutrition labels since they can be listed under a number of names, such as corn syrup, agave nectar, palm sugar, cane juice, or sucrose. (See more names for sugar on the graphic below.)
No introductions are needed for this highly treasured food that dates back to 2000 BC. At that time, the Maya from Central America, the first connoisseurs of chocolate, drank it as a bitter fermented beverage mixed with spices or wine. Today, the long rows of chocolate squares sitting neatly on your store shelves are the end result of many steps that begin as a cacao pod, larger than the size of your hand. Seeds (or beans) are extracted from the pod and fermented, dried, and roasted into what we recognize as cocoa beans. The shells of the bean are then separated from the meat, or cocoa nibs. The nibs are ground into a liquid called chocolate liquor, and separated from the fatty portion, or cocoa butter. The liquor is further refined to produce the cocoa solids and chocolate that we eat. After removing the nibs, the cocoa bean is ground into cocoa powder that is used in baking or beverages.
Some nutrients are destroyed in the process of making chocolate available for the general market. Make sure the chocolate you buy is within the healthy range. Check the label: Chocolate with a 60 percent or higher cocoa content is packed full of nutrients and antioxidants. Often called bittersweet, it has minimal sugar. The best way to get all the nutrients from chocolate is simply to use unsweetened cocoa nibs. The bitter, crunchy, seed-like snack isn't the best-tasting treat, but its nutritional profile makes it worthwhile.
Vitamin A and C have been connected to a decrease in the appearance of wrinkles and skin dryness. Vitamin C, specifically, is a powerful antioxidant that can help reduce the effect of oxidative damage caused by pollution, stress or poor diet. Vitamin A deficiency has also been linked to skin dryness, scaling and follicular thickening of the skin. Similarly to how free radicals damage surface skin cells, keratinization of the skin, when the epithelial cells lose their moisture and become hard and dry, can occur in the mucous membranes of the respiratory, gastrointestinal tract and urinary tract.
Before you swap refined sugar for artificial sweeteners, you may want to keep reading. Artificial sweeteners also appear to have several negative effects on the brain. Sweeteners, such as aspartame, sucralose, and saccharin, are not healthy alternatives to sugar. These sweeteners are in a variety of foods and drinks, such as diet soda, sugar-free snacks, and energy drinks.
The protective effect of antioxidants continues to be studied around the world. For instance, men who eat plenty of the antioxidant lycopene (found in tomatoes) may be less likely than other men to develop prostate cancer. Lutein, found in spinach and corn, has been linked to a lower incidence of eye lens degeneration and associated blindness in the elderly. Flavonoids, such as the tea catechins found in green tea, are believed to contribute to the low rates of heart disease in Japan.
Here’s how to have your most heart-healthy day: Cut the sugar. Studies have shown that the detrimental effects of sugar on the body could be linked to high cholesterol and death from heart disease. “High intake of sugars has been associated with an increase in a type of blood lipid called very low-density lipoprotein (VLDL) that has been associated with risk for cardiovascular disease,” Dr. Saltzman says. Sugar may also decrease HDL, the “good” cholesterol that protects against heart problems, he says. Plus, get ready for high blood pressure. “Insulin resistance may cause hypertension by its effects on the kidney, on the structure and function of arteries, and possibly on centers in the brain that contribute to blood pressure control,” he says.
Another study published in 2015 titled followed the health of over 20,000 people for 11 years. The study concluded that “cumulative evidence suggests that higher chocolate intake is associated with a lower risk of future cardiovascular events” and that “there does not appear to be any evidence to say that chocolate should be avoided in those who are concerned about cardiovascular risk.” Among subjects who consumed the most chocolate, 12 percent developed or died of cardiovascular disease during the study compared to 17.4 percent of those who didn’t eat chocolate. (7) This doesn’t give anyone license to eat a chocolate bar each day, but it’s impressive that this large and lengthy study does appear to show a positive connection between chocolate consumption and heart health.
In a study conducted by the Hershey Co. and published in Chemistry Central Journal, the total flavanol and polyphenol content as well as antioxidant activity content of dark chocolate and cocoa powder were compared to super fruits like acai, cranberry, blueberry and pomegranate. The dark chocolates, cocoa powders and cocoa beverage in the study all contained natural or non-alkalized cocoa. This is important to note since the alkalinization of cocoa has been shown to destroy healthy polyphenolic compounds.
Editor's Note: USDA scientists analyzed antioxidant levels in more than 100 different foods, including fruits and vegetables. Each food was measured for antioxidant concentration as well as antioxidant capacity per serving size. Cranberries, blueberries, and blackberries ranked highest among the fruits studied. Beans, artichokes, and Russet potatoes were tops among the vegetables. Pecans, walnuts, and hazelnuts ranked highest in the nut category.
Can't remember where you put your keys or why you walked into a particular room? Chocolate may help: Recent research suggests that antioxidants called flavanols found in cocoa can helpimprove function in the area of the brain responsible for this type of age-related memory loss. Participants in the study were placed on a special diet high in raw cocoa flavanols called epicatechin. At the end of the three-month period they scored significantly higher on memory tests than the control group.
All types of eggplant are rich in bitter chlorogenic acid, which protects against the buildup of heart-threatening plaque in artery walls (and fights cancer, too!), say USDA scientists in Beltsville, Maryland. In lab studies, eggplant lowered cholesterol and helped artery walls relax, which can cut your risk of high blood pressure. Here are some more foods that can help lower your blood pressure.
Herbert had softer stool for all the days of the challenge, and on seven out of the 14 days she went to the bathroom more than once. "This is not normal for me, but everything was 'smoother'. I started using Xylitol [a sweetener] towards the end, but it upset my stomach. This was a side-effect that made it more difficult to sustain the challenge."