Wednesday, October 1, 2008

Chocolate and C-reactive protein


Another study has been published extolling the healthful benefits of  chocolate.  

September 30 — A new Italian study has shown, for the first time, that consuming moderate amounts of dark chocolate can significantly reduce levels of C-reactive protein (CRP) [1]. Dr Romina di Giuseppe (Catholic University, Campobasso, Italy) and colleagues report their findings in the October 2008 issue of theJournal of Nutrition....This moderate amount corresponds to a small square of chocolate two or three times a week, the researchers note, stressing that, beyond these amounts, the beneficial effect tends to disappear. "If you increase the consumption, the protection is lost, similar to the effects of wine," Iacoviello said.

3 comments:

Vicky said...

Bring the chocolate on!!!!!

Lisa Milton said...

My MIL was just teasing me, saying that can't be anything worthwhile in chocolate.

(I know. Crazy.)

I'm so happy to right about something.

Charlotte said...

"This moderate amount corresponds to a small square of chocolate two or three times a week"

Hmmm...two or three times an hour would be more accurate for me. Oh well, I've been enjoying reading your blog even if this is a bit of a guilt trip.

By a strange coincidence, I made chocolate and beetroot cake tonight. It contains about three months' supply of chocolate at healthy rates.

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