A study published in The Journal of Nutrition was carried out to determine Dose-Response Effect from Chocolate Consumption on Plasma Epicatechin and Oxidative Damage.
Despite its bad reputation, scientistis are discovering health benefits associated with this delicious treat.
Chocolate comes from tropical Theobroma cacao tree seeds. The first historical use of chocolate goes back to the Olmec civilization in Mesoamerica. After the discovery of the Americas by the Spanish, chocolate became very popular in Europe, and its demand exploded.
But what effects does eating chocolate have on our health?
Throughout the years, chocolate has been on the end of a lot of bad press because of its fat content, and its consumption has been associated with acne, obesity, high blood pressure, coronary artery disease and diabetes. However, "the recent discovery of biologically active phenolic compounds in cocoa has changed this perception and stimulated research on its effects in ageing, oxidative stress, blood pressure regulation, and atherosclerosis. Today, chocolate is lauded for its tremendous antioxidant potential." The potential benefits of eating chocolate are said to include: lowering cholesterol levels, preventing cognitive decline, and reducing the risk of cardiovascular problems.
Chocolate may lower cholesterol levels
Chocolate consumption may help reduce LDL cholesterol levels.
The study published in The Journal of Nutrition was carried out to determine whether chocolate bars containing plant sterols (PS) and cocoa flavanols (CF) have any effect on our health, the magazine Science Direct reported the same results.
The tiramisù, a “sacred monster” of sweets, made with eggs, mascarpone cheese and lady-fingers… impossible to make it vegan? No way! This vegamisù was appreciated even by the purists of the classic tiramisù, it is very easy to make and, just like the original, it is impossible not to like it!
INGREDIENTS for 6 people
250g oat or almond vegan cream to whip (attention: soy cream does not fit!)
300g unsweetened coconut/almond milk
1 sachet of vanilla extract or vanilla essence
4 tablespoons flour
100g brown sugar
1 large mocha of coffee without sugar
Rusks depending on the baking sheet (we used 27 rusks)
Bitter cocoa powder q.b.
Dark raw chocolate chips for the surface
Prepare the coffee and let it cool in a large bowl.
Whip the cream very firm, preferably with an electric whisk. The trick is to use very cold cream, so keep it in the fridge for a while before whipping it. Keep the whipped cream in the fridge.
Prepare a vegan pastry cream: Put the sugar, the vanilla and alternative milk in a saucepan. Heat over low heat and add the flour always turning with a whisk. When the cream begins to thicken, remove from heat and let cool completely. Mix the cold pastry cream with whipped cream, stirring well with movements from the bottom of the bowl to the top, so you get a kind of foamy whipped consistency. Soak the rusks one at a time in the coffee and make a layer at the bottom of a baking pan with high sides. Cover with a layer of cream, sprinkle with cocoa powder and continue to do so up to three layers. Dust the cream on the surface of the vegamisù with cocoa powder and grated dark chocolate.
TIP: just like the original tiramisù, also the vegamisù is better if prepared the day before and stored in the fridge!