Love chocolate? ...Read this (FoodArticles)

Posted 15 August, 2001 by PAF-News

Chocolate and Health

Many of the old myths about chocolate and health are crumbling under the weight of scientific fact. The once-prevalent belief that something that tastes so good just cannot be good for you has given way to a more balanced picture of chocolate and cocoa products and their relation to health and nutrition.

The following are brief reviews on recent findings which counter several of the common misinterpretations of the effects of chocolate on health.

Chocolate and Acne

Over the past two decades, research has revealed that chocolate neither causes nor aggravates acne. Acne, a condition resulting from the extreme activity of the skin's oil glands during puberty, is not linked primarily to diet. In research conducted at the University of Pennsylvania School of Medicine, Department of Dermatology, a control group was given a bar with no chocolate which resembled a chocolate bar and had 28 percent vegetable fat to imitate the fat content of chocolate liquor and cocoa butter. A similar group was given real chocolate, but the test bars contained almost 10 times as much chocolate liquor as a normal 1.4 ounce chocolate bar. At the end of the test, the average acne condition of the persons in the group eating chocolate was almost the same as those who had no chocolate.

A group of 80 midshipmen at the U.S. Naval Academy in Annapolis, Maryland, all of whom had acne conditions ranging from mild to moderate, were divided into groups, both experiencing the same living, dining and physical activities. One group avoided all chocolate for four weeks, the other included a minimum of three bars in their daily diet. After four weeks, the groups exchanged eating patterns. Clinical observations, facial overlays and photographs showed no significant changes in the acne conditions in either group.

Chocolate and Caffeine

The amount of caffeine ingested when people eat chocolate in normal quantities is very small. 1.4 ounces of milk chocolate, for example, contains about 6 milligrams of caffeine, about the same as the amount found in a cup of decaffeinated coffee. Thus, the role of caffeine in chocolate is largely a non-issue.

Chocolate and Dental Caries

Tooth decay has become less of a problem for Americans over the last 25 years. Between 1960 and 1980 the incidence of cavities has dropped by 50 percent. Today, more than one-third of all college-aged Americans have never had a single cavity.

It is widely accepted that all foods containing "fermentable carbohydrates" have the potential to contribute to caries formation. Fermentable carbohydrates are present in starches and sugars, including those that occur naturally in foods and those added in processed foods. Frequency and duration of tooth exposure to fermentable carbohydrates have been identified as factors in caries.

Although chocolate contains fermentable carbohydrates, a number of dental research studies suggest that chocolate may be less apt to promote tooth decay than has been traditionally believed. Research at the Forsyth Dental Center in Boston and at the University of Pennsylvania, School of Dental Medicine has shown that cocoa and chocolate have the ability to offset the acid-producing potential of the sugar they contain. Acid, produced by certain oral bacteria that digest or "ferment" sugars, can damage tooth enamel and cause decay. Cocoa and chocolate have also been shown to reduce the demineralization process-an activity which directly results in the formation of dental caries.

In a study conducted at the Eastman Dental Center in Rochester, New York, milk chocolate and chocolate chip cookies were found to be among the snack foods which contribute least to dental decay. The researchers reported that: "Milk chocolate has a high content of protein, calcium, phosphate and other minerals, all of which have exhibited protective effects on tooth enamel. In addition, due to its natural fat content, milk chocolate clears the mouth relatively faster than other candies. These factors are thought to be responsible for making milk chocolate less cariogenic."

Chocolate and Nutrients

Chocolate provides a number of nutrients the body requires daily. A milk chocolate bar weighing 1.4 ounces contains about three grams of protein, fifteen percent of the Daily Value of riboflavin, nine percent of the Daily Value for calcium and seven percent of the Daily Value for iron.

Almonds and peanuts added to chocolate increase the nutrients in a bar. This is particularly true for protein. Milk chocolate bars with almonds also have increased amounts of calcium, iron and riboflavin.

Chocolate and Weight Control

Contrary to the popular stereotype, most overweight people do not eat excessive amounts of cake, cookies, confectionery or other foods containing sugar. Their sugar intake tends, in fact, to be below average.

More important in controlling weight is the total number of calories consumed each day and the amount of energy expended in physical activity. Overweight children, for example, are generally less active than those of normal weight; thus, they may remain overweight even when their caloric intake is reasonable or even limited.

Moreover, many people overestimate the calories in chocolate. A 1.4 ounce milk chocolate bar contains approximately 210 calories-low enough to incorporate into a weight control diet. The occasional chocolate confection may also reduce the possibility of a binge, which can occur as a result of feeling deprived of highly satisfying foods such as chocolate.

Chocolate and Cocoa Butter

Cocoa butter, the fat that occurs naturally in cocoa beans, gives chocolate its distinctive smoothness and "melt-in-the-mouth" texture. Research has shown that cocoa butter, despite its high saturated fat content, does not raise blood cholesterol levels as do other saturated fats. This is due to its high stearic acid content. Stearic acid, one of the principal fatty acids in cocoa butter, has been found to be used in the body differently, in that it may reduce levels of cholesterol in the blood.

Lastly, about chocolate milk. Chocolate milk provides more zinc, potassium, niacin and riboflavin than plain whole milk. In terms of calcium, protein and vitamin B, plain milk has slightly more. For all other nutrients, plain milk and chocolate milk are about the same.

Additionally, children are more likely to drink chocolate milk than plain milk. Studies have shown that the amount of chocolate milk left undrunk by children in grades 1 through 5 was about two-thirds less than when only plain milk was offered.

Moreover, research conducted at the University of Rhode Island suggests chocolate milk may have benefits for individuals who are lactose intolerant. Research reveals that lactose intolerant individuals who consumed chocolate milk showed significant reductions in their symptoms.

Source: National Confectioners Association/Chocolate Manufacturers Association

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Crushing Peppercorns (KitchenTips)

Posted 13 August, 2001 by PAF-News

Many recipes use crushed peppercorns. The settings on a pepper grinder are too fine and you may not have a mortar and pestle.

Here is a way to crush peppers:

Fold the peppercorns inside a coffee filter (pick extra strong ones) and smash them with the flat side of a tenderising hammer.

The filter will not only keep the pepper from flying everywhere, but it actually provides an easy way to move, use or store your crushed peppercorns according to your recipe and you can then throw the filter away.

Chocolate Story (FoodArticles)

Posted 11 August, 2001 by PAF-News

Chocolate Through the Years

The story of chocolate begins with the discovery of America. Until 1492, the Old World knew nothing at all about the delicious and stimulating flavor that was to become the favorite of millions.

The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient of chocolate when Columbus returned in triumph from America and laid before the Spanish throne a treasure trove of many strange and wonderful things. Among these were a few dark brown beans that looked like almonds and seemed most unpromising. They were cocoa beans, today's source of all our chocolate and cocoa.

The King and Queen never dreamed how important cocoa beans could be, and it remained for Hernando Cortez, the great Spanish explorer, to grasp the commercial possibilities of the New World offerings.

Food of the Gods

During his conquest of Mexico, Cortez found the Aztec Indians using cocoa beans in the preparation of the royal drink of the realm, "chocolatl," meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served chocolatl to his Spanish guests in great golden goblets, treating it like a food for the gods.

For all its regal importance, however, Montezuma's chocolatl was very bitter, and the Spaniards did not find it to their taste. To make the concoction more agreeable to Europeans, Cortez and his countrymen conceived the idea of sweetening it with cane sugar.

While they took chocolatl back to Spain, the idea found favor and the drink underwent several more changes with newly discovered spices, such as cinnamon and vanilla. Ultimately, someone decided the drink would taste better if served hot.

The new drink quickly won friends, especially among the Spanish aristocracy. Spain wisely proceeded to plant cacao in its overseas colonies, which gave birth to a very profitable business. Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of Europe for nearly a hundred years.

Chocolate Spreads to Europe

Spanish monks, who had been consigned to process the cocoa beans, finally let the secret out. It did not take long before chocolate was acclaimed throughout Europe as a delicious, health-giving food. For a while it reigned as the drink at the fashionable Court of France. Chocolate drinking spread across the Channel to Great Britain, and in 1657 the first of many famous English Chocolate Houses appeared.

The hand methods of manufacture used by small shops gave way in time to the mass production of chocolate. The transition was hastened by the advent of a perfected steam engine, which mechanized the cocoa grinding process. By 1730, chocolate had dropped in price from three dollars or more per pound to within financial reach of all. The invention of the cocoa press in 1828 reduced the prices even further and helped to improve the quality of the beverage by squeezing out part of the cocoa butter, the fat that occurs naturally in cocoa beans. From then on, drinking chocolate had more of the smooth consistency and the pleasing flavor it has today.

The 19th Century marked two more revolutionary developments in the history of chocolate. In 1847, an English company introduced solid "eating chocolate" through the development of fondant chocolate, a smooth and velvety variety that has almost completely replaced the old coarse grained chocolate which formerly dominated the world market. The second development occurred in 1876 in Vevey, Switzerland, when Daniel Peter devised a way of adding milk to the chocolate, creating the product we enjoy today known as milk chocolate.

Chocolate Goes to America

In the United States of America, the production of chocolate proceeded at a faster pace than anywhere else in the world. It was in pre-Revolutionary New England-1765, to be exact-that the first chocolate factory was established in this country.

Chocolate has gained so much importance since that time, that any interruption in its supply would be keenly felt.

During World War II, the U.S. government recognized chocolate's role in the nourishment and group spirit of the Allied Armed Forces, so much so that it allocated valuable shipping space for the importation of cocoa beans. Many soldiers were thankful for the pocket chocolate bars which gave them the strength to carry on until more food rations could be obtained. Today, the U.S. Army D-rations include three 4-ounce chocolate bars. Chocolate has even been taken into space as part of the diet of U.S. astronauts.

Source: National Confectioners Association/Chocolate Manufacturers Association

History of Candy (FoodArticles)

Posted 10 August, 2001 by PAF-News

Source: National Confectioners Association/
Chocolate Manufacturers Association

* The idea of a sweet treat was first invented by cavemen who ate honey from bee hives.
* During ancient times the Egyptians, the Arabs and the Chinese prepared confections of fruit and nuts candied in honey.
* In Europe during the Middle Ages, the high cost of sugar made sugar candy a delicacy available only to the wealthy.
* Boiled sugar candies were enjoyed in the seventeenth century in England and in the American colonies.
* Candy is made simply by dissolving sugar in water. The different heating levels determine the types of candy: Hot temperatures make hard candy, medium heat will make soft candy and cool temperatures make chewy candy.
* Sweet-making developed rapidly into an industry during the early nineteenth century through the discovery of sugar beet juice and the advance of mechanical appliances. Homemade hard candies, such as peppermints and lemon drops became popular in America during that time.
* By the mid-1800s, over 380 American factories were producing candy
— primarily "penny candy," which was sold loose from glass cases in general stores.
* Today, Americans consume 11.8 pounds of sugar candy per capita each year.

UK's favourite drinks (FoodNews)

Posted 9 August, 2001 by PAF-News

Britain's favourite grocery product is still soft drink Coca-Cola, but wine is the fastest growing sector thanks to the popularity of New World wines, market researcher ACNielsen reported on Thursday.
Coke showed retail sales growth in Britain for the year ended April 2001 of 5.1 percent to 665 million-670 million pounds ($943 million-$950 million), topping a league table which shows no change in the top four grocery items from the previous year.

But British shoppers are filling their baskets with more wine than ever before, according to the annual Biggest Brands survey compiled by ACNielsen for Marketing magazine.

Four New World wine brands are now in the top 20 fastest-growing brands, namely BRL Hardy Ltd's Banrock Station and Hardy's Stamps, Diageo Plc's Blossom Hill and Southcorp Ltd's Lindemans.

"New World wine companies have been making a significant investment in marketing, which is paying dividends," said Craig Smith, editor of Marketing magazine.

The top 50 brands list shows PepsiCo Inc's Walkers crisps in second place after seeing 3.7 percent growth to 480 million-485 million pounds. Third placed Nestle SA's Nescafe coffee slipped 6.7 percent to 315 million-320 million pounds, while Interbrew's Stella Artois beer saw growth of 21.4 percent to 310 million-315 million pounds.

Source: Reuters Limited 2001

Prosciutto. Not just another ham (FoodArticles)

Posted 7 August, 2001 by PAF-News

The word comes from the Italian "prosciugare" meaning 'to dry out' and 'drying out' is essentially how prosciutto is made.

There are two towns in Italy world-famous for their air-cured hams. The most well-known is Parma, but anyone who takes their pink meats seriously also knows about San Daniele. Prosciutto di Parma and Prosciutto di San Daniele both gain their extraordinary flavour through the painstaking love and care by the artisans that make it, and from the mountain and sea air that are allowed to caress it during its 400 day curing process. This extended air-drying process allows a large percentage of the water in the ham to be leeched out by curing salt and evaporate into the air. The resulting ham is extremely dense in texture, intensely flavourful, and has a vivid dark pink colour.

Prosciutto is always eaten in very thin slices because it packs such a punch. Two of the most traditional ways to eat prosciutto are on a chunk of crusty, freshly baked bread, or wrapped around a slice of ripe melon.

Cereal Facts (FoodArticles)

Posted 5 August, 2001 by PAF-News

The modern packaged breakfast-food industry owes its beginnings to an American religious sect, the Seventh-day Adventists, who wished to avoid consumption of animal foods. In the 1860s they organized the Western Health Reform Institute in Battle Creek, Mich., later renamed the Battle Creek Sanitarium. James Jackson of Dansville, N.Y., produced a cereal food by baking whole-meal dough in thin sheets, breaking and regrinding into small chunks, rebaking and regrinding. J.H. Kellogg of Battle Creek made biscuits about one-half inch thick from a dough mixture of wheatmeal, oatmeal, and cornmeal. The dough was baked until it was fairly dry and turning brown, and the product was ground and packed. A patient at the sanitarium, C.W. Post, saw the possibilities in such a product entirely apart from the original conception of healthfulness and started a business. Kellogg's brother, W.K. Kellogg, did likewise, and the breakfast-food industry was launched, soon achieving mass sales of cereal products in flaked, granular, shredded, and puffed forms, with flavour obtained by roasting and the addition of sugar.

Wheat and rice flakes are manufactured, but most flaked breakfast foods are made from corn (maize), usually of the yellow type, broken down into grits and cooked under pressure with flavouring syrup consisting of sugar, nondiastatic malt, and other ingredients. Cooking is often accomplished in slowly rotating retorts under steam pressure.

After leaving the cooker, the lumps (containing about 33 percent water) are broken down by revolving reels and sent to driers. These are usually large tubes extending vertically, through several stories, with the wet product entering the top and encountering a current of hot air (65° C, or 150° F). Other types of driers consist of horizontal rotating cylinders with steam-heated pipes running horizontally. The drying process reduces moisture to about 20 percent, and the product is transferred to tempering bins for up to 24 hours, to even moisture distribution.

The product is next flaked by passing it between large steel cylinders (180–200 revolutions per minute), with the rolls cooled by internal water circulation. The cooked and rather soft flakes then proceed to rotating toasting ovens (normally gas-fired), where the flakes tumble through perforated drums. This treatment requires two to three minutes at 225° C (550° F). The product is dehydrated, toasted, and slightly blistered. After toasting it is cooled by circulating air, and at this stage enrichment by sprays may be carried out.

The manufacture of wheat flakes is similar to that of corn flakes. Special machinery separates the individual grains so that they can be flaked and finally toasted.

Source: Britannica.com

All About Oysters (FoodArticles)

Posted 4 August, 2001 by PAF-News

Oysters have been cultivated for at least 2,000 years. According to John Mariani, author of The Dictionary of American Food and Drink, by the eighteenth century the urban poor were sustained by little more than bread and oysters.

Oysters Rockefeller, one of New Orlean's most famous dishes, was created in 1899 by Jules Alciatore, son of the founder of Antoine's Restaurant. Named after John D. Rockefeller, the tycoon, it's a dish of baked oysters on the half shell topped with a rich (like Rockefeller) sauce and served on a bed of rock salt.

More than twenty years later, according to author and food historian John Egerton, a Frenchman named Arnaud Cazeneuve started Arnaud's Restaurant in the French Quarter of New Orleans and created Oysters Bienville. It consists of baked oysters on the half shell topped with a sherry-flavored bechamel sauce mixed with sauteed chopped shrimp, shallots, and garlic. The dish was named for Jean-Baptiste Le Moyne, sieur de Bienville, the second colonial governor of Louisiana .

Preparation

Opening oysters takes a little experience. If you don't have an oyster knife, use one with a strong stainless steel blade. Knives not made specifically for the job may break, and metals other than stainless steel might leave the taste of metal on the oyster. Wear a heavy glove to protect your hand from cuts. After scrubbing under cold running water, hold the oyster firmly with one hand, rounded side down so less liquid is lost when opened. Insert the blade of the knife between the shells, near the hinge. Twist the blade to open the shells, then cut the muscle joining the shells together. Slip the blade underneath the oyster to detach it from the shell. Remove any pieces of shell stuck on the oyster.

Steaming them for a few seconds or heating them in a medium oven for about 30 seconds might make them a little easier to open (the heat softens the adductor muscle). Never soak oysters in water, because they can die if they open and their liquid drains out.

Oysters are often served raw or deep-fried in the South and are a common addition to soups, casseroles, and dressings.

What's in them?

(per 100 g raw oysters)
water 80%
protein 7 g
fat 3 g
carbohydrates 4 g
cholesterol 55 mg
calories 65

They are also rich in vitamin B12, iron, zinc, and copper, oysters are thought to have regenerative and invigorating properties. Some people even consider them an aphrodisiac!

Source: SouthernFood.About.com

Healthy Cranberry Facts (HealthyLiving)

Posted 2 August, 2001 by PAF-News

Berries may be rich in antioxidants and play a role in maintaining cardiovascular health, but recent research suggests that the cranberry may have even more to offer.

Besides being a heart-healthy source of antioxidants, cranberries were shown to decrease total cholesterol and LDL or “bad” cholesterol levels in a recent study conducted by the University of Wisconsin-Madison.

“Our study found that feeding cranberry juice powder to animals with high cholesterol decreased total cholesterol and LDL cholesterol by 22 percent,” said Jess Reed, Ph.D.

This is the first time scientists have seen such a positive response with cranberry in reducing cholesterol levels. Research from another Wisconsin-Madison study focused on cranberry antioxidants, which inhibited LDL or “bad” cholesterol from being oxidized. Many researchers believe that oxidized LDL contributes to cardiovascular disease.

These studies build on previously published research that demonstrates the cranberry’s anti-adhesion properties. The cranberry may be unique by offering two key pathways to health—first as an anti-adhesion agent and secondly as an antioxidant.

According to Amy Howell, Ph.D., of Rutgers University, “Cranberries contain compounds that have an anti-adhesion or anti-stick mechanism that’s been shown to be effective in maintenance of urinary tract health. Preliminary research suggests this same anti-stick mechanism may work in the mouth and stomach, possibly helping to prevent gum disease and ulcers.”

Additional research from Rutgers confirms that compounds in cranberries are, in fact, absorbed into the body. Howell continued, “We found in the animal model that cranberry compounds may be absorbed into the bloodstream and become available for use in other sites in the body.”

Researchers agree that these preliminary studies are promising. These studies were funded by Ocean Spray and were presented at Experimental Biology 2001, sponsored by the Federation of American Societies for Experimental Biology.

Source: tgcmagazine.com

Do you like poulty? (FoodArticles)

Posted 31 July, 2001 by PAF-News

Poultry is an excellent source of protein, and is much lower in fat than beef. Four ounces of lean beef contains 18 grams of fat, while a four-ounce portion of skinless, turkey breast contains less than 2 grams fat. Even the fattier dark meat of a duck has less than 13 grams fat per four-ounce portion when the skin is removed.

Healthy Cooking
The method you choose to cook a meal can be as important as the ingredients when it comes to preparing healthy meals. Luckily, some of the tastiest ways to cook poultry are also some of the healthiest.

Grilling and Broiling
Marinate the meat first; this does take some planning, but is fairly simple. Use an acidic liquid - lemon juice, soy sauce, vinegar, or broth - to break down the tough protein fibers. Next, add just a bit of oil for moisture. Finally, season with herbs or spices, and refrigerate for at least one hour. Grill or oven broil until done.

Poaching
Simmering chicken breasts in wine or broth with added herbs is a good way to prepare poultry, because the meat is submerged in liquid and will not dry out. You do not need to add any oil either.

Stir Frying
Stir-frying is another good method to quickly cook the chicken so it does not dry out. During the process you can also add a wide variety of flavourings such as soy sauce, stir fry sauces, garlic and ginger.

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