[Diabetes-talk] FW: [acb-diabetics] Chocolate from Joslin

[d m gina]

I love my dark chocolate.
Get the small squares, eating two when I eat them.
then they last quite aspell.
I can't have peanut butter chocolate to often, that I love way to much.
I will get my peanutbutter bunny for Easter, as well as my peanut butter egg.
yes I do this every year.

Original message:
> From: acb-diabetics-bounces at acb.org 
> [mailto:acb-diabetics-bounces at acb.org] On Behalf Of Nancy Matulis
> Sent: Tuesday, February 12, 2013 4:38 PM
> To: acb-diabetics at acb.org
> Subject: [acb-diabetics] Chocolate from Joslin



> Let’s stop pretending that diabetics don’t eat chocolate. Come on, it’s 
> right there on the Hierarchy of Human Needs, somewhere between Safety 
> and Love. But it’s a complex mix of fat and sugar, so dosing for it 
> takes some training.

> Here we stand right before Valentine’s Day, with sweethearts everywhere 
> tying bows on bundles of forbidden treats, so this is a good time to 
> share strategies. Usually, I inject 20 to 30 minutes after eating 
> chocolate, since it absorbs slowly. This works pretty well – especially 
> when I read carefully the carb count on the label in relation to the 
> actual amount of chocolate I am gobbling up.

> My CDE says: “Everyone is different, but the high fat content of 
> chocolate slows the absorption of the carbs, so the shot after makes 
> sense. If what you are doing works, keep it up.” Hooray!

> Lest you begin to cringe with guilt at the very thought, be aware that 
> chocolate is not all bad for you. Chocolate contains flavonoids, or 
> plant-based compounds, that are medically proven to promote heart 
> health. Yes,  
> <http://www.sciencedaily.com/releases/2002/01/020118075002.htm> Science 
> Daily has documented at least 66 studies confirming it!

> Notably for us diabetics, one study found that a chocolate bar had no 
> greater effect on blood sugar than another “more traditionally 
> recommended snack,” when calories are equal. Researchers attribute this 
> to the slow absorption of sugar when eaten with fat. (Which we knew. Thanks!).

> A one-ounce chocolate bar has been found to contain about the same 
> amount of phenolic acid (a phytochemical) as a five-ounce glass of red 
> wine. Laboratory evidence now suggests that these phenolic substances 
> can act as antioxidants, which may offer some protection from both 
> heart disease and cancer. Cheers!

> More chocolate bennies

> Researchers in Italy seem to have heard my prayers. They have uncovered 
> further evidence that chocolate promotes good health — even better, 
> that eating dark chocolate improves regularly  
> <http://biz.yahoo.com/prnews/050324/cgth030_4.html> insulin response. 
> Results published in the  
> <http://www.ajcn.org/cgi/content/full/81/3/541> March 2005 issue of the 
> American Journal of Clinical Nutrition show that study participants’ 
> blood pressure decreased and the participants showed improvements in 
> insulin sensitivity – meaning they were better able to metabolize 
> glucose (sugar). Fab!

> Now for the disclaimers: The University of L’Aquila, Italy, study 
> consisted of just 15 participants – and these were all healthy people, 
> e.g. no diabetics on board.

>  
> <http://www.diabetesincontrol.com/modules.php?name=News&file=article&sid=2593> 
> Diabetes in Control, a site for health-care professionals, also warns 
> that it is dark chocolate – not white chocolate – that contains the 
> health-promoting flavanols and procyanidins. I can live with that. They 
> also state that the findings are no excuse to gorge on chocolate.

> Okay, okay, duly noted. But it sure is nice to know that that some good 
> things are also good for you!

> Perhaps the most interesting tidbit came from the  
> <http://www.worldcocoafoundation.org/> World Cocoa Foundation, whose 
> mission is “encouraging sustainable, responsible cocoa growing.” The 
> Foundation, which has been studying the health benefits of chocolate 
> for many years, has developed a method to determine the amount and type 
> of flavanols found in various foods. The Foundation has also built a 
> database to store this information, which features a special table 
> comparing different cocoas and chocolates.

> Happily for Mars, Inc., their CocoaVia® Bar, Dove® Dark Chocolate and 
> Cocoapro® cocoa powder rank apparently much higher in flavanol content 
> than most competitors. That, they state, is because they’re using 
> “patented and proprietary methods of processing cocoa beans to retain 
> as much of their naturally occurring flavanols as possible.” Really!



> Nancy Matulis

> ACB Maine Secretary

> Sent from my iPad
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