By Courtney Gilardi with Patricia Burke Courtney’s Story: There is an unspoken agreement that when you become a parent, you do everything in your power to protect your children. But how do I, or any parent protect our children when a cell tower is illegally…
By Amanda Froelich Happy New Year! Wow – It’s been a minute since I posted a new recipe. While I would love to be spending more time in the kitchen, I am currently studying through three programs (degree, certificate, and license) to move forward with the next…
By Liam Corr, University of Huddersfield Chocolate in all its forms is something that I, along with many others like to indulge in on an almost daily basis. But chocolate as it’s enjoyed today is quite different from when it first arrived in Europe from…
Eating chocolate at least once a week is linked with a reduced risk of heart disease, according to research published today in the European Journal of Preventive Cardiology, a journal of the European Society of Cardiology (ESC).1 “Our study suggests that chocolate helps keep the…
By Amanda Froelich After becoming a centenarian, you automatically gain a new level of respect. Ageism falls by the wayside and instead, people beg to know the secrets of a long, healthy life. Well, according to 108-year-old Dorothy Flowers, the secret is plenty of champagne…
By Amanda Froelich Happy Sunday! In preparation of the holidays, I whipped up a delicious new dessert, and I hope you love it. If you’ve been looking for the perfect treat to serve up for Thanksgiving or Christmas, I think you’re going to be delighted…
Scientists may have discovered more reasons to love chocolate. A new study by researchers at the University of Illinois suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice, potentially reversing the chronic…
“Mixing ingredients for several hours produces smooth molten chocolate by breaking down lumps of ingredients into finer grains and reducing friction between particles.” By University of Edinburgh The science of what makes good chocolate has been revealed by researchers studying a 140-year-old mixing technique. Scientists…
James Kesby, The University of Queensland This is part of our series on Changing the Brain, about what’s happening in our brain in various mental states and how we can change it for the better and worse. You can read the other articles here. Every…
By April McCarthy Specific compounds within cocoa promote the release of insulin and help protect against the onset of type-2 diabetes (T2D), reports a new study in Journal of Nutritional Biochemistry. Strong evidence from several studies have shown that individuals consuming foods rich in different…
By Brandon Turbeville As Easter approaches, one of the days for chocolate sales of the year, new concerns are emerging regarding levels of dangerous heavy metals and their presence in name brand chocolates. The news was brought out to the public as a result of…
By Yelena Sukhoterina While some people on Twitter have shared that they were upset about the shape of the seasonal Reese’s Peanut Butter Cups “Trees” because they do not look like trees, there is an actual reason to be upset with Hershey’s, the company that…
By Heather Callaghan This melt-in-your-mouth, superfood recipe takes minutes and satisfies your chocolate cravings and sweet tooth. Get your daily coconut oil the fun way. Best yet it’s free from added sugar, gluten, grains, dairy and artificial ingredients. It can be easily tweaked to meet Paleo…
Natural Blaze Eating up to 100 g of chocolate (one typical bar) daily linked to lowered heart disease and stroke risk Eating up to 100 g of chocolate every day is linked to lowered heart disease and stroke risk, finds research published online in the…
By Heather Callaghan Do you have some chocolate? An aluminum can? Cloth? Tinder and wood? Throw in some sunlight and you got fire! It doesn’t seem that this would be your best bet to start fire in a survival situation – but that’s what this…
by Daisy Luther Stop the presses! Startling new research shows that chocolate milk does not require degrees in chemistry and engineering to make! Who knew? Certainly not the Big Food monsters like Nestle, Hershey, and all of those other purveyors of flavored chemistry projects. Chocolate…
By Karen Foster, Prevent Disease One of my favorite ways to make chocolate cake is raw with coconut oil, dates, cashews and cacao butter as the primary ingredients. This recipe is one of the better one’s I’ve tried due to it’s texture, taste and heavenly…
Curated by Karen Foster A thick and creamy double decker peppermint and chocolate smoothie creation by Raw Food Chef, Rebecca Almazan is out of this world. Dates, frozen bananas and you also get the benefit of additional fiber from psyllium husk which helps give the…
The health benefits of eating dark chocolate have been extolled for centuries, but the exact reason has remained a mystery –– until now. Researchers reported here today that certain bacteria in the stomach gobble the chocolate and ferment it into anti-inflammatory compounds that are good…
by Dr. Victor Marchione Your heart is probably the most important organ in your body. Five quarts of blood flows through it every minute. By the end of a day, your heart has pumped almost 2,000 gallons of blood and your heart muscle will have…
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