You don’t have to give up eating chocolate just because you want to eat healthily. But you do need to choose the right chocolate this Easter, the type that brings positive health benefits and isn’t laden with disastrously unhealthy added fats and sugars.
When you’re choosing chocolate Easter eggs this year, remember these facts:
Healthy chocolate What does chocolate contain, that’s good for you? The cocoa bean, from which chocolate is made, contains antioxidants, as well as the minerals copper, magnesium and iron, and vitamins A, B1, B2, D and E. Research into chocolate shows that it can improve boost immunity, lower blood pressure and may even help to protect against cancer properties. Dark chocolate can lower cholesterol levels. And the chemical serotonin found in chocolate is a great natural anti-depressant.
Choosing good chocolate Sad to say, a lot of mass-produced chocolate bars do not give you all these health benefits. Why? Because they contain very little cocoa solids, and way too much sugar, fats and other additives. Also, manufacturing processes have probably robbed them of what little nutritional value they had. To get the health benefits of chocolate, choose dark varieties, containing 65 per cent or more cocoa solids. These types of chocolate taste rich, with a complex flavour - and provide you with all the health benefits of the cocoa bean.
Recognising good chocolate Look for a glossy surface, and dark colour with reddish-black undertones. The chocolate should break crisply when you snap it. Look for brands with no or low added sugar and a cocoa-solid content of 60% or more. Try to find trade brands, and also look out for organic chocolate such as Green & Blacks.
How much chocolate to eat Top quality chocolate should be savoured, so don’t wolf those eggs down at a sitting. Make them last over 3-4 days. At other times of year, one or two squares of good chocolate, eaten twice or three times a week, can be part of a healthy diet, as long as you’re also getting plenty of fresh fruits and vegetables.
This year, at Easter, remember these chocolate facts, and buy an egg that tastes great and does your health a good turn.
Elizabeth Martyn is webmaster at http://healthy-eating-made-easy.com, where she provides information, tips and recipes on using seasonal, fresh ingredients to feed the family healthily and without hassle.
Now you know how to choose chocolate, find out how to use it, in delicious chocolate recipes. There are also over 120 easy healthy recipes for family meals on the site.
This article may be published electronically or in print in its entirety as long as the author by-lines in the resource box are included and urls kept live.
Tweet This Post health.skreviews2.com
N-glycosylation is one of the most important forms of protein modification, serving key biological functions in multicellular organisms. N-glycans at the cell surface mediate the interaction between cells and the surrounding matrix and may act as pathogen receptors, making the genes responsible for their synthesis good candidates to show signatures of adaptation to different pathogen environments. Here, we study the forces that shaped the evolution of the genes involved in the synthesis of the N-glycans during the divergence of primates within the framework of their functional network. We have found that, despite their function of producing glycan repertoires capable of evading rapidly evolving pathogens, genes involved in the synthesis of the glycans are highly conserved, and no signals of positive selection have been detected within the time of divergence of primates. This suggests strong functional constraints as the main force driving their evolution. We studied the strength of the purifying selection acting on the genes in relation to the network structure considering the position of each gene along the pathway, its connectivity, and the rates of evolution in neighboring genes. We found a strong and highly significant negative correlation between the strength of purifying selection and the connectivity of each gene, indicating that genes encoding for highly connected enzymes evolve slower and thus are subject to stronger selective constraints. This result confirms that network topology does shape the evolution of the genes and that the connectivity within metabolic pathways and networks plays a major role in constraining evolutionary rates. mbe.oxfordjournals.org
You can link to this article on your web site using following code:
We're looking for comments that are interesting, substantial or highly amusing. If your comments are excessively self-promotional (use your real name, no keywords please), obnoxious, or even worse, boring, you will be banned from commenting. Your comment must be related to the post. Please do not comment on how great or wonderful the post is. All comments are moderated and, if approved, will display in less than 24 hours.