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

Thu Feb 14 13:24:28 UTC 2013

I've really taken a liking to the "Dark Chocolate M-N-M's.  If we're
talking desserts on the other hand, my favorite things in the world
are Mexican Food, (The real McCoy), Cheesecake, and lemon desserts of
any and every shape, form, and size.  First, though, we must begin
with about an extra 50 units of Humolog R???  Then we simply have at
every last bit of it???  LOL!!  Don't have a coronary folks!!  I'm
really not serious!!!  Nice dreaming about it though.  Huh??

Bern

On 2/14/13, Bridgit Pollpeter <bpollpeter at hotmail.com> wrote:
> I'm not a big chocolate fan, but it doesn't affect my BG;s along as I
> take insulin. When getting sweet tooth, I prefer York Peppermint Patties
> minis.
>
> -----Original Message-----
> From: Diabetes-talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf
> Of d m gina
> Sent: Wednesday, February 13, 2013 8:32 PM
> To: diabetes-talk at nfbnet.org
> Subject: Re: [Diabetes-talk] FW: [acb-diabetics] Chocolate from Joslin
>
>
> 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 CocoaViaR Bar, DoveR Dark Chocolate and
>> CocoaproR 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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> --
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