Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Monday, April 8, 2013

The Truth About Being Addicted To Chocolate

Does the thought of chocolate make you swoon? Do you feel woozy with hunger just by catching a whiff of chocolate? You might just be addicted to chocolate. Don't think you are alone. When I was young and started working my first job, I would spend the majority of my earnings on the stuff. I ate so much in fact that even my skin started to suffer. At the time, there wasn't a true diagnosis for chocolate addiction; thankfully times have changed and it is recognized right along with an addiction to internet, television and other things.

In my practice I came across a client who termed herself a chocoholic. She was regularly hypoglycemic and admitted to getting high from eating chocolate. It's hard to image that the stuff can have that effect, but it's a proven fact that chocolate contains natural ingredients the effect serotonin levels. During our sessions, it came to light that she gorged on chocolate when faced witemotih situations that caused her stress. Like many people facing addiction, her eating mass amounts of chocolate was her body's response to anxiety. Granted it's much better than smoking or drinking, but it still holds long term negative side effects. As a child, her rewards and punishments were based on food. The more extreme end of that would be when her mother would weigh her before each meal to determine if she would be allowed to eat that day.

This abuse turned her to a cycle of adult binging and purging which destroyed her self esteem. Food had become the controlling factor in her life preventing her from looking at situations in a normal way. During our sessions, we worked though a lot of these issues to help discover and limit the effect of the emotional triggers that caused her to binge on chocolate.

I am sure you are wondering how this may relate to you. Chocolate addiction, like any other addiction is more than a simple habit in most cases. Some clients are able to apply hypnotherapy to assist in removing the habit, but in cases where the issue stems from emotional pressures additional help is needed.

Another one of my clients admitting to being addicted to sugar; specifically chocolate, and he heard that I might be able to help him via hypnotherapy. After speaking with him at length I discovered a deep dissatisfaction in his home life. He and his partner though living together had not been intimate over the last five years. I told him that he most likely has an addiction to chocolate rather than simply a sugar habit. After receiving that bit of information he wanted to stop attending our sessions. Instead of dealing with the issue he requested that we not focus on that. I informed him that we could work on other parts of his life, however without working on the main issue, his habit would remain.

At the time he wasn't ready to deal with the real issues which I had to respect as a professional. My role is to suggest treatments that may help a person with their stress, but not to force a person into dealing with an issue before they are mentally ready. He wanted to work only on getting rid of his chocolate eating habit and nothing else. It's entirely possible that he has gotten rid of that habit, but more likely than not it has been replaced by another one.

If you are addicted to chocolate and the root cause is some form of emotional stress, only working to get rid of the habit won't prevent you from replacing it with another habit. The human mind is a pro at creating loopholes. This is the same reason many people who stop smoking or drinking turn to other habits such as eating. This all leads to weight gain in the end. If you want to lose weight, feel better, or just increase your self esteem treating the cause is the only way to cure the symptom.

Author: Sonia Devine

Saturday, March 2, 2013

Kale Smoothie for Ladies


I'm not going to lie... sometimes it's hard to be a lady. Sometimes there are days when mood swings get the best of you and you become an emotional mess. An emotional mess for absolutely no reason except that, well, you're a lady.

On days like this it's best to stay away from your kitchen. On days like this don't attempt to create a new veggie burger recipe; chances are very high that the recipe that worked so well in your mind won't work out in reality. And then it's just awkward when your male roommate walks in on you crying on the kitchen floor. Not that this has happened to me or anything...

If you do decide to venture into your kitchen, I advise you keep it simple. Throw some frozen bananas into a blender and blend it up with some kale. Toss in some maca powder to correct those hormonal imbalances and add some raw cacao powder for good measure -- unless, you don't like chocolate? And then be sure to enjoy this soothing, fiber-filled smoothie curled up in a snuggie while watching your favorite romantic comedy.



This smoothie starts with kale for a boost of nutrients and fiber to help keep blood sugar stable. Next, we'll add some almonds for healthy fats that make this smoothie filling so it can be used for breakfast or a hearty snack.

Maca powder comes from the maca root, which has been used by the Peruvian population for centuries.  It is one of my favorite supplements because it helps support the body's endocrine system to naturally balance hormones. Maca provides a nice energy boost (without caffeine) and can help with chronic fatigue and low libido. It's a wonderful supplement to use at any time, but I find it especially helpful as a natural PMS remedy. Maca is the perfect addition to this smoothie because it adds a sweet, malty taste without any added sugars!

Ginger is fabulous for aiding the digestive system as well as providing relief from nausea and cramps (which most of us ladies are pretty familiar with). Fresh ginger can easily overpower the smoothie so I recommend starting with a small piece (about 1/2-inch) if you are not used to the taste of ginger.

And, of course, we can't make a kale smoothie for ladies without chocolate! Raw cacao powder gives our smoothie a delicious chocolate kick while also adding important antioxidants and minerals (like magnesium and iron) that are especially beneficial for women's health. You won't believe a smoothie that's good for you tastes this good!

Kale Smoothie for Ladies
Serves 1

Ingredients:
3 large kale leaves
2 tablespoons almonds
1 cup almond milk
1 frozen banana
2 tablespoons raw cacao powder
2 teaspoons maca powder
1/2-inch piece of fresh ginger (optional)
stevia or alternative sweetener to taste

Instructions:
Add all ingredients to a blender and blend until smooth!

Note: if you do not have a high-powered blender (I use a Vitamix 5200), I recommend blending the kale, almonds, and almond milk until smooth and then adding the fruit and supplements.

For more green smoothie tips, be sure to check out my Green Smoothie 101 video.

Thursday, September 13, 2012

Chocolate Kale Chips

Is there really anything more that needs to be said besides chocolate kale chips?  I think that should be convincing enough in itself.

If you're excited about this recipe (and believe me, you should be) be sure to head on over to my guest post on Healthful Pursuit this week!  I am super excited to be guest posting for Leanne and if you have not visited Healthful Pursuit before, be sure to check it out.  Healthful Pursuit is a wholesome living blog written by Leanne Vogel, a holistic nutritionist, with a focus on gluten-free and dairy-free recipes.

I especially love Leanne's creativity around healthy desserts and I highly recommend you check out her Vegan Chili Mac 'n' Cheese Casserole, 5 Ingredient Vegan Rice Crispy Treats, and with fall quickly approaching, Pumpkin Gingersnap Chia Breakfast Parfaits!

See you there!

Monday, April 9, 2012

Chocolate Allergy Linked to Roaches

Allergy sufferers who react to chocolate might be shocked to learn their allergy could be linked to something other than the cocoa bean: an allergy to cockroach.

An average of 8 insect parts are found in a chocolate bar and deemed safe, according to the FDA's guidelines.

"Most foods have natural contaminants in them, but there are levels which the FDA deems safe," said allergist Dr. Morton M. Teich. "Anything more than 60 insect pieces per 100 grams of chocolate is rejected by the FDA. "

Trace amounts of insect parts that are ground into the food and can affect people with allergies and asthma. Some side effects include migraines, cramps, itching or hives.

Chocolate isn't the only food product to blame for contamination, other foods like peanut butter, macaroni, fruit, cheese, popcorn, wheat and some cheese also contain this material.
Allergists can help patients with cockroach allergies by giving them allergy shots with small amounts of the insect as well as removing chocolate from their diet.

First reported in 1943, allergists began skin testing for cockroaches in 1959. "Allergists are testing now because they're finding that asthma can be caused by cockroaches," said Teich, "I have patients whom we've tested for cockroach who really get reactions."

Teich says most of his patients are shocked at this information and swear off chocolate after discovering its contaminants. "Most of them say, 'I'm not going to eat that anymore!'"
However if you think a simple switch of brands will keep you from safe from roaches, you're wrong-cockroaches and their droppings seem to be indigenous to the cocoa bean.

"To avoid [insects in your food], it's almost impossible," said Teich. "You probably would have to stop eating completely."

To consume foods without traces of insects, producers would have to use more pesticides, which Teich believes are much worse than eating a few insects. Some argue that the pricier chocolate brands take extra precautions in separating the bugs from the beans but there is no evidence that proves it.

By: Lauren Torrisi

Friday, March 9, 2012

Chocolate-Covered Banana Bites with Coconut and Sea Salt



Have you ever found yourself standing in your kitchen thinking to yourself "I am culinary genius"?  I had that experience this week.  Okay, to be fair, I am definitely not a culinary genius as I am not the inventor of chocolate covered frozen bananas. But! I think I should get genius credit just for making them.... and then sprinkling them with dried coconut and sea salt.  Don't you agree?

I also had the startling revelation that the three best flavors in the world might just be chocolate, coconut, and sea salt.  Bringing them together is just too good.  And genius.

This recipe will forever go down in my mind as the recipe that finally made me buy parchment paper.  I don't know why I chose to be difficult about parchment paper, but I have never bothered to buy it because it seems silly when I have somehow managed to get around in life without it so far.  Yet here I was today, dreaming up my chocolate-covered frozen bananas and finally convinced into buying parchment paper.  Three hours later I can tell you that it was $5 well spent.


Chocolate-covered bananas are super simple to make and are definitely well-worth the effort.  Even your cat can help.  Ok, not really.  He'll just get in your way and try to put dirty paws on the bananas.  Not today, kitty.



We start by gathering our three favorite ingredients along with a few bananas.  Then it's time for a little chocolate melting.  Once you have that under way, slice up a few bananas and then let the dipping begin!

After a few hours in the freezer you're left with an incredible, decadent dessert.  Feel free to keep these all to yourself or serve them at your next dinner party. 



Chocolate Covered Frozen Banana Bites with Coconut and Sea Salt
Makes about 40 bites

1 cup (vegan) chocolate chips
1 tablespoon coconut oil
4 bananas, peeled and cut into slices (1/2-inch to 1-inch thick)
1/3 cup dried coconut flakes, crushed (you can also use unsweetened shredded coconut)
coarse sea salt

Add chocolate chips and oil to a small pan and gently heat on very low heat.  Stir continuously (to prevent the bottom from burning) and remove from heat as soon as the chocoalte is liquified.   (You can also use the double boiler method and melt your chocolate in a pot or bowl above boiling water.) 

Lay a sheet of parchment paper over a sheet pan.  (This makes them easy to put into the freezer).  Next, drop your banana slices into the chocolate and coat the banana evenly.  Put it on the parchment paper and sprinkle with the crushed coconut flakes and sea salt.  Continue until all the banana slices have been dipped and topped with goodies.

Put the pan in the freezer and let freeze 2 - 3 hours, until frozen.  Once the banana bites are frozen, you may serve immediately or transfer them to an airtight container and continue to store in the freezer until you are ready to serve them.  They last in the freezer about 2 - 3 weeks.


Sunday, January 22, 2012

Sweet Success!

On Friday we had a party for my brother in law. Instead of a traditional birthday cake we had Sprinkles cupcakes! I SO wanted to dive into a chocolate one. I stuck with my weight loss goals & walked away from the temptation. I am becoming a willpower ninja these days!


I didn't dance off any calories with the Xbox Kinect, but avoiding the sweets was enough for me.

Once upon a time chocolate was one of my weaknesses.  NOT anymore!  I just remind myself of how much weight I've lost...that really helps make it much easier.  NOW, I just have to get myself back into the gym and yoga studio!


Friday, October 28, 2011

Chocolate consumption is inversely associated with coronary heart disease

Cocoa and dark chocolate are rich in flavonoids and may lower blood pressure.

5,000 people aged 25-93 years participated in the National Heart, Lung, and Blood Institute (NHLBI) Family Heart Study.

Compared to subjects who did not report any chocolate intake, odds ratios for coronary heart disease (CHD) were:

- 1.0 for subjects consuming chocolate 1-3 times/month
- 0.74 for subjects consuming chocolate 1-4 times/week
- 0.43 for subjects consuming chocolate 5+ times/week

Consumption of non-chocolate candy was associated with a 49% higher prevalence of CHD comparing 5+/week vs. none per week [OR = 1.49].

Consumption of chocolate is inversely related with prevalent CHD in a general United States population.

References:

Chocolate consumption is inversely associated with prevalent coronary heart disease: the National Heart, Lung, and Blood Institute Family Heart Study. Djoussé L, Hopkins PN, North KE, Pankow JS, Arnett DK, Ellison RC. Clin Nutr. 2011 Apr;30(2):182-7. Epub 2010 Sep 19.
Image source: Wikipedia, public domain.

From Writer's Almanac:

Ode to Chocolate by Barbara Crooker (excerpt)

I hate milk chocolate, don't want clouds
of cream diluting the dark night sky,
don't want pralines or raisins, rubble
in this smooth plateau. I like my coffee
black, my beer from Germany, wine
from Burgundy, the darker, the better.

Saturday, October 22, 2011

The Halloween candy face-off: Real Simple magazine tries to answer which candy is healthier

A nutritional analysis by Real Simple magazine pitted favorite Halloween treats against one another to see which are healthier. While neither winner is necessarily good for you, the competition offers one way to choose the lesser of two evils. (Photo by Lucas Allen)

Snickers candy bars are a better choice than Reese's Peanut Butter Cups, Kate Rope reports for Real Simple. Snickers "contains less fat, less saturated fat, and 10 fewer calories per two pieces," said Cynthia Sass, coauthor of "The Ultimate Diet Log."

Peanut M&M's or Skittles? Skittles are lower in calorie count, but M&M's will make you feel full longer.

Selecting Kit Kat over Twix will "save you 20 calories and rack up less saturated fat and sodium," Sass said, though it's a toss-up between Candy Corn and Tootsie Rolls.

What about Butterfinger or York Peppermint Patties? "Butterfingers boast 200 calories, 8 grams of fat, and 100 milligrams of sodium," Rope reports. "Meanwhile, three mini York patties pack 150 calories, 3 grams of fat, and 15 milligrams of sodium."

Jolly Rancher beat out Starburst, though not because there is a significant difference in calorie count, but because Jolly Ranchers take longer to suck and you're not as likely to eat several in a row.

Ther survey found for SweeTarts over Smarties; Milky Way over PayDay; Almond Joy over Mounds; Bubble Yum ove rTootsie Pop; and the classic caramel apple vs. candy apple. (Read more)

Saturday, June 4, 2011

Samoa Cookies


Somewhere in between a vacation with my partner, a gigantic plumbing failure in our apartment, and baking these cookies... it's suddenly June.  Hello sunshine.

I've appreciated the down time of the last few weeks more than I can possibly explain.  Taking a vacation and focusing on being present, relaxing, and taking care of myself was exactly what I needed.  Thank you for all of your support in the process.  I've missed you. 

And since I've been away from my computer, Blogger seems to have lost my last post and my Feedburner service keeps emailing you folks posts from January.  It's good to be back. 

Now, let's get to these cookies.  If you're one of those people staying away from sugar right now I commend you.  And I'd hate to be the person to spoil that so, please, stop reading and look away.

These are some dangerous ones.  I made these to indulge in my post-vacation sugar cravings and now I can't get enough of 'em.  Some of you may be wondering why there is only one cookie pictured below when this recipe makes two dozen.  Ahem, ahem.  Guilty face.

It wasn't all me, I swear!  They just go fast.

These cookies involve coconut, chocolate, more coconut, more chocolate... you get where I'm going with this.  These are perfect for late-night snacking, picnics, chocoholics, and it doesn't get any better than eating these on your front porch in the sunshine while drinking iced tea.  



Samoa Cookies
Makes 24 cookies

Ingredients
2 cups grated unsweetened coconut
1/3 cup coconut oil, melted
1 cup brown rice syrup
1/3 cup almond milk (or another nondairy milk)
1 tablespoon ground flaxseeds
1 1/2 teaspoon vanilla
1 cup flour (I've used both whole wheat and spelt and either works great)
1/4 teaspoon baking soda
1/2 teaspoon salt
Chocolate layer: 1 heaping cup vegan chocolate chips, 2 tablespoons coconut oil

Directions
Preheat the oven to 350 degrees. In a large pot or skillet, pour in the coconut and toast over medium low heat for 5 – 10 minutes, until the coconut turns golden brown. Be careful not to burn it, and stir occasionally. Once the coconut is toasted, remove it from the heat to cool.

In a large bowl, combine the coconut oil, brown rice syrup, almond milk, flaxseeds, and vanilla and blend until smooth. Sift in the flour, baking soda and salt and stir until the batter is thick. Fold in the cooled, toasted coconut.

Drop tablespoons of dough on a parchment lined pan. Using a measuring cup, press down the dough balls until they are flat discs. Bake the cookies for about eight minutes, just until the edges start to turn golden brown. Allow the cookies to cool for a few minutes on the pan and then cool completely on wire racks.

To make the chocolate glaze: Using a double broiler, melt the chocolate chips and stir in the coconut oil. Allow the mixture to cool for five minutes to allow it to thicken a bit. Once the cookies are completely cooled, dip the bottom in the chocolate mixture and place on a pan lined in parchment paper. Repeat with all the cookies. Use the remaining chocolate to drizzle glaze over the top of each cookie.


To allow the chocolate to cool, place the cookies in the fridge for half an hour, then enjoy!  They are also great frozen and eaten straight from the freezer.

Monday, February 14, 2011

Red wine, dark chocolate make for heart-healthy Valentine's

Those seeking to stay heart healthy even on the most romantic day of the year won't have to look much farther than the wine rack, scientific research source Newswise reports. Experts from the Loyola University Health System have found red wines like Pinots and merlots all contain a healthy amount of catechins, which help improve "good" HDL cholesterol.

Dark chocolate with a 70 percent-plus cocoa content is likewise heart friendly, thanks to its resveratrol, which helps lower blood sugar. "You are not even choosing between the lesser of two evils, red wine and dark chocolate have positive components that are actually good for your heart," said Susan Ofria, clinical nutrition manager at Gottlieb Memorial Hospital.

In honor of National Heart-Healthy Month, which is being celebrated this month, Ofria also recommends eating: salmon or tuna; flax seeds; oatmeal; black or kidney beans; walnuts and almonds; and blueberries, cranberries, raspberries and strawberries. (Read more)

Saturday, July 24, 2010

Chocolates, Coconuts, and Self-Care


Chocolate. Thursday was my birthday. I'm not big on celebrations, but (as you may know) I am big on food. These long, summery days and beautiful sunsets call for something sweet. I don't know about you, but I am a huge chocolate fan. This in itself is not a problem. The problem is when you factor in being a vegan and the fact that I love milk chocolate. Well, The Chocolate Shoe Box on 7410 Greenwood Ave N has solved this problem.

I have yet to visit their store in person, but I can tell you that their chocolate is amazing- regardless of whether you are vegan. They have everything from gluten-free cookies to peppermint truffles. A big THANK YOU to a co-worker of mine who organized an entire vegan chocolate tasting for our office on my birthday. I could not have been more thrilled!


Coconuts. Coconut water, huh? Yep, coconut water. The first time I tried coconut water was about five years ago and I thought it was the most disgusting thing I'd ever tasted. Well, let me assure you that tastes evolve. It's taken me several years to learn to like it, but now I love it. In fact, instead of having late-night sugar cravings, I have late-night coconut water cravings. It's that good.

What's the big deal about coconut water? I've read many times that it is the closest thing there is to blood plasma. During WWII, coconut water was used in the Pacific to give emergency transfusions. It's also an amazing source of electrolytes and minerals and is great for hydrating your body.

You can find coconut water packaged at most health food stores and some Whole Foods locations even carry the young coconuts already cut open. It is important to use a young coconut because as the coconuts ripen, the water will turn to flesh. Last night on my late-night coconut water craving run, I was unable to find coconuts that were already cut open, so I embraced my fears and did it myself. In case you've never embarked on opening a young coconut, let me tell you 1.) once it is open, you will be glad and proud that you did it and 2.) it is #*You can find coconut water packaged at most health food stores and some Whole Foods locations even carry the young coconuts already cut open. It is important to use a young coconut because as the coconuts ripen, the water will turn to flesh. Last night on my late-night coconut water craving run, I was unable to find coconuts that were already cut open, so I embraced my fears and did it myself. In case you've never embarked on opening a young coconut, let me tell you 1.) once it is open, you will be glad and proud that you did it and 2.) it is f*$#7% hard to open without a cleaver.

The Raw Food Detox Diet by Natalia Rose is where I first learned how to cut open a young coconut. Here's how in case you ever want to try it yourself:

Choose a preshaved, young coconut with a white exterior. Set the coconut on a firm, steady surface. Place your non-cleaver hand behind your back and leave it there no matter what happens. Place the cleaver on the upper third of the coconut (about 4 inches from the peak of the coconut), and mark where you will strike it. Lift the cleaver to about shoulder height, and, keeping your eye on the mark, come down on it with force. Work your way around the peak of the coconut such that, once you've made four or five cleaver marks, the top of the coconut will lift off like a little hat. Inside, it should look crisp and white. Enjoy the water or set it aside for later use, and then use a spoon to enjoy the coconut "flesh."

*Please note that if you ever open a coconut and it is even slightly pink, it's gone bad and needs to be thrown out.

Self-care. On my birthday, someone asked me what was the most important lesson that I learned this year. I've spent a couple of days thinking about the answer and realized that this year I learned the importance of taking care of myself and putting my needs first. I am by no means a self-care expert, but I am getting better.

If you are interested in self-care, I highly recommend reading Cheryl Richardson's The Art of Extreme Self-Care. I believe that every person needs to read this book because it will transform your life. I also think it is particularly important for women because of the way that we are socialized to be caretakers for others and put ourselves last. Cheryl Richardson is a life coach and has written many different books on creating changes in your life.

I love all of the lessons that I have learned this past year and how many, many more I know are to come in my life. I love that as I have gotten older, I have learned how to create more meaningful relationships and friendships. I love that my makeup bag has gotten smaller and smaller. (True beauty is on the inside anyway, right?) And I love all of the amazing things I have learned to cook and getting to share them with you.

Saturday, May 22, 2010

Health benefits of chocolate

The health benefits of chocolate may include:

- Reduction of blood pressure by eating 6 grams of dark chocolate per day. Probably due to the flavonol epicatechin
- Reduction of platelet and endothelial cell activation
- Reduction of inflammatory mediators
- It can also inhibit oral caries
- It can cross the blood brain barrier and increase cerebral blood flow in humans

From Writer's Almanac:

Ode to Chocolate by Barbara Crooker (excerpt)

I hate milk chocolate, don't want clouds
of cream diluting the dark night sky,
don't want pralines or raisins, rubble
in this smooth plateau. I like my coffee
black, my beer from Germany, wine
from Burgundy, the darker, the better.

References:
The Essence of Chocolate. Dr Shock MD PhD, 2010.
Chocolate could lower blood pressure but the required dose may be too much - BMJ http://goo.gl/uoBN
Chocolate linked to substantial reduction in risk of cardiometabolic disorders but evidence not of best quality. BMJ, 2011.
Photo Essay: Making Chocolate in Belize http://goo.gl/2DPi
Image source: Wikipedia, public domain.

Sunday, May 9, 2010

Eating chocolate with high flavanol levels can protect the skin from UV light

Cocoa beans fresh from the tree are exceptionally rich in flavanols. Unfortunately, during conventional chocolate making, this high antioxidant capacity is greatly reduced due to manufacturing processes.

The researchers evaluated the photoprotective potential of chocolate consumption, comparing:

- conventional dark chocolate
- specially produced chocolate with preserved high flavanol (HF) levels.

A double-blind in vivo study in 30 healthy subjects was conducted, 15 subjects were randomly assigned to either a high flavanol (HF) or low flavanol (LF) chocolate group and consumed a 20 g portion of their allocated chocolate daily.

The minimal erythema dose (MED) was assessed at baseline and after 12 weeks.

In the high flavanol (HF) chocolate group the mean MED more than doubled after 12 weeks of chocolate consumption, while in the LF chocolate group, the MED remained without significant change.

The authors concluded that regular consumption of a chocolate rich in flavanols confers significant photoprotection and can thus be effective at protecting human skin from harmful UV effects. However, conventional chocolate has no such effect.


Video: Chocolate Rain by Tay Zonday.

References:
Eating chocolate can significantly protect the skin from UV light. Williams S, Tamburic S, Lally C. J Cosmet Dermatol. 2009 Sep;8(3):169-73.
Link via @DrShock.
Photo Essay: Making Chocolate in Belize http://goo.gl/2DPi
Chocolate linked to substantial reduction in risk of cardiometabolic disorders but evidence not of best quality. BMJ, 2011.
Image source: Wikipedia.

Related:

Monday, March 21, 2005

Dark Chocolate is Good for You

Eating dark chocolate daily (?!) reduces BP and improves insulin resistance. Too good to be true? May be. The study period was only 15 days and included just 15 patients. But one day somebody will make a pill out of the flavonoids contained in the dark chocolate.

Do you remember that chocolate was part of the Polymeal diet introduced by BMJ (one year after their Polypill article)?

Talking about Polypill, the pharmaceutical companies are taking notice. Where do you think all these ideas about Vytorin and Caduet are coming from?

References:
Reuters, American Journal of Clinical Nutrition, March 2005
Spain may lead world with heart "polypill" in 2009. Reuters, Sep 2, 2006.
Photo Essay: Making Chocolate in Belize http://goo.gl/2DPi