I never get tired of hearing good news about chocolate's health benefits. Here's the latest from an email newsletter from the Tufts Health & Nutrition Letter: "Spanish researchers report that daily consumption of 40 grams (about 1.4 ounces) of cocoa powder in about 2 cups of skim milk improved cholesterol levels."
Now, the study was small (42 people with an average age of 70) and short (two, four-week periods), but researchers found that when the volunteers in the study were given skim milk with cocoa instead of plain milk, "they saw a 5% increase in good HDL cholesterol and a 14% reduction in oxidized bad LDL cholesterol,' according to the Tufts report.
Want to duplicate the experiment at home (with your doctor's approval, if necessary)? The amount of cocoa used in the study, 40 grams, is a little less than three tablespoons. Try it out in Mexican Hot Chocolate, or, even simpler: Stir unsweetened cocoa powder into a small amount of very hot water to make a paste, then whisk in hot skim milk and add a little of your sweetener of choice.
At this time of year, I'd probably then cool the hot chocolate and serve it iced or blended into a smoothie, such as this amazing-sounding Iced Mocha Shake, made with one of my other favorite "vices" that keeps getting "virtue" status: coffee.
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