Re: chocolate and other traditional sins (was So what unhealthy things do you still eat?)

[Guest guest]

Hello chocolate lovers

For the past couple of years or so I've been eating a low-carb chocolate (70%

cocoa), made by Lindt. Took some getting used to, even though I always

preferred dark chocolate, but now l like this type better than the regular dark

chocolate. It's especially good eaten with macadamia nuts (I buy the dry

roasted kind you have to refrigerate after opening).

Best wishes,

Meighen

>>> sallene@... 02/28/02 01:02PM >>>

frankly, i am shocked at all of you coffee-guzzlin', chocolate-gorgin',

microwavin' sinners! <g>

actually, after your confessions, i am feeling better about the hushpuppies i

have decided to have 1x a month.

and i am amazed. if i have even the slightest bit of coffee or chocolate, i feel

as though a runaway train were speeding through my body and that i'm about to

die. i guess that it's the phenylethalamine in the chocolate --i dunno-- but i

never want to experience that feeling again. (fortunately, my last chocolate was

a scharffen berger, so, at least i would die happy <g>.)

as far as chocolate's being a " traditional food " , however....

although chocolate was consumed in a " traditional " society, it most definitely

was not in its present-day form. nor was it a common, everyday beverage: it was

reserved for the nobility and elite and was served at special occasions or

feasts. and, among the aztecs, warriors consumed " chocolate " on their way to or

in battle; among the maya, it --the bean-- was such a luxury item that it was

used as currency.

coffee and tobacco likewise were often reserved for ritual or special occasions

in traditional societies.

allene, feeling a little bit holier-than-thou LOL

[Guest guest]

> frankly, i am shocked at all of you coffee-guzzlin', chocolate-

gorgin', microwavin' sinners! <g>

>

> actually, after your confessions, i am feeling better about the

hushpuppies i have decided to have 1x a month.

realistically, I'd guess that about 90% of the benefits of eating WAP

style come from:

1. more animal fats and less vegetable oils (except for olive oil and

some peanut or sesame oil from time to time)

2. Getting grassfed meat and dairy instead of grainfed

3. switching from refined carbs to sprouted or soaked whole grains

4. moderate use of natural sweeteners instead of prolific use of

refined sweeteners (people with carb impaired metabolism may need to

avoid all sweeteners though...)

5. raw milk instead of the pasteurized and homogenized stuff

I do agree with chi that we need good farms with lush, rich topsoil.

But that doesn't impact on your food choices.

just my $0.02

[Guest guest]

> For the past couple of years or so I've been eating a low-carb

> chocolate (70% cocoa), made by Lindt.

I like the low-carb dark chocolate bar called Chocolove. This

chocolate bar, with its 77% cocoa content, is one of the strongest

chocolate bars made for eating. They also have an organic version

that is 73% cocoa content.

For comparison:

Hershey's Milk Chocolate Bar: 17g Sugar

77% Dark Chocolate: 9g Sugar

Here's a link to buy them:

http://shop.store./low-carb/chocprembelc.html

Also check out:

http://www.Chocolove.com/

[Guest guest]

All you closet chocolate lovers:

There's a wonderful and beautiful book called " The New Taste of Chocolate:A

Cultural and Natural History of Cacao with Recipes " by Maricel Presilla.

The author first knew chocolate as a fruit, and wrote the book because she

felt there was a huge gap between the producers and the consumers of

chocolate. She writes:

" I want as many chocolate lovers as possible to marvel at the pre-Columvian

beginning and Spanish colonial flowering of chocolate. I want you to

understand the many factors - genetic, chemical, environmental - that

determine the quality...And I want you to see the human face of cacao

farming. The life of a plantation worker in the Third World should mean as

much to the chocolate lover as that of the chef who transforms a bar of

chocolate into a work of art... Truly, for many people chocolate is as

close to celestial as any food can be. But I hope that through this book

you will find an equal fascination in the story of its roots in the earth,

and learn to see it as a food of the people. " p. 6-7.

-Linnea

[Guest guest]

> Hi All,

> An acquaintance of mine began making premium chocolate truffles

after she discovered all 4 of her children had juvenile diabetes.

Truffles made the traditional way with butter, cream and a bit of

liqueur are low in sugar. She got so good at making them it grew into

a business - now known as the famous " ton Chocolates " !

(NOTHING like Godiva).

> Try a sampler if you really need a chocolate fix.

> Rose

I've been known to make chocolate truffles, too. I use either

Sunspire malt-sweetened chocolate if they're for sugar-sensitive

people (like me), or Merckens dark chocolate if the recipient doesn't

care about white sugar. It is surprisingly easy. I used to make them

vegan, but now, ha ha ha, cream rules! If any of you want recipes,

email me. There's also really easy chocolate fudge made with nut

butter.

Lierre

[Guest guest]

Lierre, I would like your truffles recipe. Thanks,Shari

----- Original Message -----

From: lierrekeith

Sent: Friday, March 01, 2002 2:40 PM

Subject: Re: chocolate and other " traditional " " sins " (was

So what unhealthy things do you still eat?)

> Hi All,

> An acquaintance of mine began making premium chocolate truffles

after she discovered all 4 of her children had juvenile diabetes.

Truffles made the traditional way with butter, cream and a bit of

liqueur are low in sugar. She got so good at making them it grew into

a business - now known as the famous " ton Chocolates " !

(NOTHING like Godiva).

> Try a sampler if you really need a chocolate fix.

> Rose

I've been known to make chocolate truffles, too. I use either

Sunspire malt-sweetened chocolate if they're for sugar-sensitive

people (like me), or Merckens dark chocolate if the recipient doesn't

care about white sugar. It is surprisingly easy. I used to make them

vegan, but now, ha ha ha, cream rules! If any of you want recipes,

email me. There's also really easy chocolate fudge made with nut

butter.

Lierre