|
Post by suze on Jun 9, 2010 11:01:26 GMT
In Foods To Fight Cancer Prof Beliveau and Dr Gingas have 11 chapters on foods they call nutraceuticals: foods which are specifically good at targetting cancer. I'm going to do a little thread on each one which sums up the value of the particular food or food group and then where we can add our own comments or recipes etc for each one.
|
|
|
Post by suze on Jun 9, 2010 11:06:02 GMT
Dark chocolateSummary1. Choose the 70% cocoa mass one to get important phytochemicals to help against cancer and cardiovascualr disease. 2. About 40g / 1.5 ounces is enough! 3. Dont eat any other sweets or milk chocolate! Again, a bit like red wine, I'm personally steering away from these while I'm still losing weight. As ppl who know me already know, I don't do moderation very well ;D Perhaps I'll add them in when I reach my goal weight .. cos being fat is a risk factor for cancer too ..
|
|
|
Post by anne on Jun 12, 2010 14:17:36 GMT
Has anyone used cacao nibs (pure crushed cocoa beans)? I've tried them once or twice sprinkled on food, or chewed straight from the fridge. They are very difficult to get hold of though ... cacao nibsThey appear in Whittards Chocolate Chai tea - my daughter has given me some and frankly it's not my cupoftea as a hot drink, but not too bad drunk cold.
|
|
|
Post by suze on Jun 12, 2010 22:12:46 GMT
never heard of this ...
chocolate in tea? never right!
|
|
|
Post by Pauline on Jun 13, 2010 8:40:58 GMT
I've never heard of choc in tea. Uck! But knowing dark chocolate is healthy is good news to me as I love it.
|
|
|
Post by anne on Jun 13, 2010 10:02:05 GMT
It's like a herbal tea - these are the ingredients Chocolate kernels, cinnamon, chicory, ginger, cloves, coconut, cardamom and pink peppercorns. I steeped some in a mug for a couple of hours yesterday, then poured a little into a glass, added cold milk (plus 3 tsp ice cream I'm afraid) - drank through a straw, it was very nice! Not particularly healthy according to this diet though, I expect it could be adapted to use with soya milk, and even soya ice cream ..
|
|
|
Post by suze on Jun 13, 2010 11:26:27 GMT
oh I see, it sounds really nice actually!
|
|
|
Post by suze on Jul 15, 2010 6:40:03 GMT
My mate mand popped in to see us this weekend and bought this cake -- it's more like a truffle or torte really, and very very nice .... and the good news is it is made from pretty good ingredients, dark choc, nut and vegetable! yes vegetable instead of flour for the bulking agent .. The recipe came from a book full of cakes made with veg .. Harry Eastwood's book 'Red Velvet and Chocolate Heartache' She uses a huge range of veg, aubergine, parsnip even potato and turnip it's still got honey in, so probably not Low GI, but for a treat it has got to be better than many other cake options .. so here is the email she sent to me with the recipe. It looks easy to make, and it was really delicious! Heartache Chocolate Cake400g aubergine 300g good dark chocolate 50g cocoa powder 60g ground almonds 3 medium eggs 200g clear honey 1/4 tsp salt 1 tbsp brandy Pre-heat the oven to gm4/180C/350F. Line a 23cm, 7cm deep, cake tin with baking parchment and oil lightly. Stab the aubergine a few times, put in a covered bowl and microwave for 8 minutes. When it's cool enough to handle, slip the skin off and blend to a puree. Mix the chocolate into the aubergine and leave while the heat melts the chocolate. Meanwhile whisk all the other ingredients together, then mix in the chocolate and aubergine. The recipe says bake for 30 mins but this seems to be quite variable. Rachel said hers was over cooked after 30 mins but mine was still squidgy after 50 mins so keep checking and take it out when it still quakes a little in the middle. Leave to cool in the tin for 15 mins or so and then turn out and enjoy, enjoy, enjoy!
|
|