HEALTH BENEFITS OF COCOA POLYPHENOLS Improve Blood Flow via Vasodilation
Lowers blood pressure
Lowers vascular cell adhesion molecule (VCAM)
Increases circulating Nitric Oxide
May Reduce Overall Mortality
Polyphenols in cocoa improve lipid levels A consistent finding amongst human clinical trials is that ingestion of cocoa polyphenols modestly lowers dangerous LDL, and in some cases, significantly boosts beneficial HDL. One challenge in protecting against atherosclerosis in aging people is that their HDL levels often decline. 24-27
People with high levels of HDL have low vascular disease rates. Several years ago, a major American drug company spent about $1 billion for a synthetic compound that boosted HDL. The side effect of this drug unfortunately was increased mortality and the human studies were halted. Ingestion of plant polyphenols, on the other hand, results in decreased risks of a wide range of degenerative diseases.
In a human study conducted this year, those receiving cocoa polyphenols showed an astounding 24% increase in HDL levels after twelve weeks compar-ed to only 5% in the placebo group. The cocoa polyphenol group also showed a reduced measurement of markers of oxidative stress in the body by 24%, while a measurement of LDL oxidation was lowered by 9%. The placebo group did not show improvement. 28
A second human study showed that after only three weeks of consuming dark chocolate, test subjects showed an 11.4% increase in HDL levels. In the group receiving dark chocolate enriched with cocoa polyphenols, a 13.7% increase in artery-protecting HDL was observed. The white chocolate group did not show these beneficial increases in HDL, but all three groups did show a decrease of LDL oxidation by 11.9%. 26
A decrease in LDL oxidation rates is a consistent finding in those who ingest cocoa polyphenols. It is the oxidation of LDL that enables this lipid to play such a significant role in the atherosclerosis process.
Very few compounds increase bene-ficial HDL. Up until now, the most effective way of boosting this artery-protecting lipid has been to use relatively high doses of niacin. The unpleasant "niacin flush" precludes most people from taking this vitamin in high enough doses. The favorable effect on HDL shown in recent studies indicates that it might be possible to tolerably increase endothelial-protecting HDL by ingesting dark chocolate and/or standardized cocoa polyphenol supplements.
This 15-day study showed that dark chocolate decreased daytime and nighttime blood pressure, reduced insulin resistance, and improved endothelial function (as measured by enhanced arterial relaxation and blood flow). 22
A second study corroborated these findings when evaluating the effects of dark chocolate on healthy people. The results showed a remarkable 45% reduction in insulin resistance and a reduction in systolic blood pressure within normal values. The researchers who conducted the second study concluded by stating:
"Dark, but not white, chocolate decreases blood pressure and improves insulin sensitivity in healthy persons. " 22
Here's what you didn't see while you were with me in spirit!
Thank you for all your last minute contributions. Between the 10k powerwalk of heat, allergies and brownie pit-stops- Between the comically decorated bra's and refreshing group of people such as the highschool teenagers chanting "I'd like to keep my boobies" – Between the quality time spend with family & friends with the inspirational accomplishments from the prior "Bra's for the cause" walkathon's, we reached the highest point of raising 87K between less than 300 walkers. From our eyes to yours. Enjoy!!!
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Mike and Miss Fitness California, Sherlyn Roy, created S.H.I.F.T.I.N.G.—Serious High Intensity Fitness Training Integrating Nutritional Guidelines, to help their high profile Hollywood celebrity and executive clients reach their fitness goals. Mike grew up on a farm in Kirkland, WA and has 9 brothers and sisters. He began competing in bodybuilding at the age of 15 when he won the Teenage Washington State competition. In college O'Hearn was a 3-time All State Defensive Tackle and All American football player. In addition to appearing as Titan on American Gladiators, Mike will be seen in NBC's on-air advertising for the summer Olympics. When not training, Mike is busy writing, producing, and directing his own movie about a character that discovers he is a superhero and has a leading role in the just released NATIONAL LAMPOON TV – THE MOVE. Other films roles include BARBARIAN and KEEPER OF TIME. Upcoming film projects due to be released in Spring 2008 include TUMBLERS and CAPTAIN ULTIMATE.
Premiere Of Warner Bros. Pictures'
"10,000 B.C." – Arrivals
American Gladiator Michael O'Hearn arrives at the premiere of Warner
Bros. Pictures' '10,000 B.C. ' held at Mann's Chinese theater on March 5,
SUGAR SUGAR HOW’D U GET SO FLY- LOW CALORIE -DELICIOUS- SAFE- NATURAL
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Tagatose is a low carbohydrate functional sweetener, very similar to fructose in structure. It is naturally occurring and can be found in some dairy products. Tagatose has a physical bulk similar to sucrose or table sugar and is almost as sweet. However, it is metabolized differently, has a minimal effect on blood glucose and insulin levels and furthermore provides a prebiotic effect. Tagatose is especially suitable as a flavor enhancer or as a low carbohydrate sweetener.
The U.S. Food and Drug Administration (FDA) has accepted the "Generally Recognized as Safe" (GRAS) notification for tagatose. It was launched in the U.S. market in May 2003, and is also used as a general-purpose sweetener in Korea, Australia and New Zealand. Tagatose is manufactured and marketed worldwide by SweetGredients GmbH & Co., and is sold in the U.S. through Arla Foods Ingredients amba. It can be used in ready-to-eat cereals, diet soft drinks, health bars, frozen yogurt/nonfat ice cream, soft confectionary, hard confectionary, frosting and chewing gum.
HOW TAGATOSE IS MADE
D-Tagatose is made via a patented procedure from lactose in a two-step process. In the first step, lactose is hydrolyzed to glucose and galactose. In the second step, galactose is isomerized to D-tagatose by adding calcium hydroxide. D-tagatose is then further purified by means of demineralization and chromatography. The final product is a white crystalline substance that is greater than 99 percent pure.
HOW TAGATOSE IS USED
Because of its great taste, low carbohydrate impact and high functionality, tagatose can improve the quality of a wide range of foods when used either for its healthy effects at high doses or as a flavor enhancer at low doses. Tagatose creates unique opportunities to develop the healthy foods market by improving taste and enabling strong claims.
Tagatose can be used as a flavor enhancer. It creates a synergistic flavor-enhancing effect in combination with high intensity sweeteners and is therefore ideal for diet soft drinks giving a regular taste. Numerous application tests have demonstrated that tagatose greatly improves the flavor profile and mouthfeel of diet soft drinks when combined with aspartame, acesulfame-K and sucralose. Additionally, this combination also speeds up sweetness onset and reduces bitterness.
Furthermore, tagatose enhances specific flavors in various applications, such as mint and lemon flavor in sugar free chewing gum and mints. It also boosts creaminess and toffee flavor. These flavor enhancing benefits can be further exploited in a number of other products, including diet yogurts and tabletop formulations.
The physical properties of tagatose ensure ease of use in a wide range of functional foods, drinks and other applications. With the sweetness of sucrose, it can substitute sugar or polyols without significantly changing the processing parameters.
Tagatose is pH stable in acidic applications and can thus be used in products such as carbonated beverages as well as yogurts. And because of its easy crystallization properties, tagatose is ideal for use in frostings.
Due to its bulk and sweetness, tagatose can be used in small amounts in baking and products subjected to high temperatures to increase the moistness and flavor, while maintaining sweetness. However, the processing and preparing of foods containing tagatose must accommodate certain temperature reactivity, as tagatose containing products "brown" and caramelize more readily than sucrose containing baked goods.
HOW THE BODY USES TAGATOSE
The steps in the metabolism of tagatose are identical to those for fructose or fruit sugar but tagatose is incompletely absorbed. Only 15-20 percent of tagatose is absorbed in the small intestine. The major part of ingested tagatose is fermented in the colon by indigenous microflora, resulting in the production of short-chain fatty acids. The short chain fatty acids are absorbed almost completely and metabolized.
Extensive human testing has been conducted on tagatose to ensure its safety and human tolerance. With certain sensitive individuals, mild gastrointestinal discomfort (e.g., flatulence and laxation) may occur as with other low digestible carbohydrates.
BENEFITS
Very low blood glucose and insulin response: Because tagatose is incompletely absorbed, it has a minimal impact on blood glucose (low glycemic effect) and insulin levels. The low glycemic effect of tagatose is confirmed in several clinical studies. A clinical study with an oral intake of 75 g of tagatose showed no increase in plasma glucose or serum insulin in either normal persons or people with Type II diabetes. Thus, tagatose is a useful tool for those interested in a low glycemic health benefit, particularly consumers endeavoring to manage or prevent obesity, diabetes, etc.
Prebiotic effect: Clinical research has shown that tagatose acts as a prebiotic, demonstrated by the increase of "good" bacteria in the large intestine and colon after consumption. Tagatose selectively promotes the production of butyrate and lactic acid bacteria, which are essential to maintaining a healthy digestive system. Like dietary fibers, tagatose is broken down by the gut bacteria to short chain fatty acids (SCFA). SCFA have the advantage of decreasing acidity in the large intestine and some SCFA are recognized as beneficial for a healthy epithelium in the large intestine. The unique combination of sweetness with the prebiotic effect enables creation of great tasting healthy products
Lower Caloric Value: For food labeling purposes in the U.S., an energy value of only 1.5 calories per gram may be used for tagatose. When using less than 3.33 g per serving of tagatose, foods and beverages in the U.S. are allowed to carry a "zero calorie" claim. When the amount does not exceed 0.5 g per serving of tagatose, foods and beverages in the U.S. are allowed to carry a "sugar free" claim.
Does Not Promote Tooth Decay: Tagatose does not promote dental caries. The conditions that normally lead to tooth decay after eating sugar and other fermentable carbohydrates do not occur after consuming tagatose. The Food and Drug Administration (FDA) has approved the use of a dental health claim for products containing tagatose as long as the retail product complies with all the requirements for a tooth-friendly product. The approved dental health claim may state, "Tagatose sugar does not promote tooth decay" or "Tagatose sugar may reduce the risk of tooth decay." However, tagatose-containing products may not be labeled sugar free unless they contain less than 0.5 g per serving sugar.
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TAGATOSE
Gives flavor enhancement in combination with other sweeteners.
Does not significantly increase blood glucose or insulin levels
Has a prebiotic effect.
Provides a maximum of 1.5 calories per gram.
Does not promote dental caries.
Provides the natural taste and texture of sugar.
Can be used in a variety of foods and beverages.
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Although it looks, spoons and tastes like sugar, its metabolism is different. Gaio® tagatose has no effect on blood sugar levels, i.e. it's a "No Impact Carb" which improve quality and glycemic effect of existing and new low carb products.
Commercial availability
Gaio® tagatose has a FDA notified GRAS status in the US and was launched in the US market in May 2003. Gaio® tagatose has also been approved in Korea. To support internationalisation, regulatory approvals are under way in major markets worldwide.
To learn more about Gaio® tagatose, please visit our web site at www.gaio-tagatose.com.
Nordzucker AG is the second largest sugar manufacturer in Europe.
In the US, Gaio® tagatose is sold through Arla Foods Ingredients Inc. 645 Martinsville Road P.O. Box 624 Basking Ridge, New Jersey 07920, USA Phone: +1 908 604 8551 Fax: +1 908 604 9310
GO GREEN- BETTER THAN A HYBRID ACCORDING TO MY RESEARCH
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Category: Life
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60 mpg- Better than a Hybrid-
Coming Soon To All 50 States: The 60 mpg VW Jetta Diesel
By Matthew Phenix
& it doesn't look like a wind up toy car
Volkswagen has at last finished working on its 60 mpg Jetta BlueTDI diesel, and not only does it look great, but it's coming to America later this year.
The company announced at this week's International Vienna Motor Symposium in Austria that the new diesel Jetta uses an updated version of the 2.0-liter four-cylinder turbocharged engine with common-rail direct injection that made its debut last fall in the European-market Tiguan.
Dubbed BlueTDI, the engine produces 138 horsepower and 236 pound-feet of torque. It's good for 60 mpg on the highway, a 12-percent improvement over the 2006 Jetta TDI. And thanks to some emissions tweaks - an engine-management system that mitigates toxic nitrogen oxide production by limiting combustion temperatures, and a maintenance-free trap that converts the remaining NOx to nitrogen and water - the Jetta BlueTDI meets the EPA's Bin 5/LEV 2 emissions standards. That means it's 50-state legal without the need for urea injection. Even Californians get one.
The Jetta BlueTDI arrives in Volkswagen showrooms late this summer. Look for a price about $2,000 higher than its gasoline counterpart, which starts at $16,990.
Photos courtesy of Volkswagen. There's more after the jump.
V.S.
2007 Hybrid Car Reviews
Top Hybrid- 2007 Toyota Prius with CG Observed mpg 45. 2 max
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