Eat This Now: Dark Chocolate
In season for Valentine's Day.
By Yishane Lee
Good for You
Dark chocolate is rich in antioxidants that can reduce high blood pressure and inflammation. But don't overdo it: Researchers reported in the July 2007 Journal of the American Medical Association that a mere 30 calories a day of dark chocolate (or one and a half Special Dark Hershey's Kisses) was all it took to reduce blood pressure.
Get the Best
Dark chocolate is differentiated by the percentage of cocoa it contains. "The higher the percentage, the more cocoa and the less sugar it has," says Sternau. Choose a percentage of 70 or more for the most antioxidants. Chocolate stored in a cool, dark, dry place will keep for several months.
Kitchen Simple
Make chocolate-dipped goodies, such as strawberries, dried apricots, or pretzel rods, by melting a half-pound of baking chocolate with a tablespoon of vegetable oil in the microwave; heat in 10-second intervals and stir in between. "The oil keeps the chocolate shiny," says Sternau. Dip the fruit or pretzels so they're two-thirds covered. Place on wax paper. Refrigerate for five minutes. Serve immediately.
By Yishane Lee
Good for You
Dark chocolate is rich in antioxidants that can reduce high blood pressure and inflammation. But don't overdo it: Researchers reported in the July 2007 Journal of the American Medical Association that a mere 30 calories a day of dark chocolate (or one and a half Special Dark Hershey's Kisses) was all it took to reduce blood pressure.
Get the Best
Dark chocolate is differentiated by the percentage of cocoa it contains. "The higher the percentage, the more cocoa and the less sugar it has," says Sternau. Choose a percentage of 70 or more for the most antioxidants. Chocolate stored in a cool, dark, dry place will keep for several months.
Kitchen Simple
Make chocolate-dipped goodies, such as strawberries, dried apricots, or pretzel rods, by melting a half-pound of baking chocolate with a tablespoon of vegetable oil in the microwave; heat in 10-second intervals and stir in between. "The oil keeps the chocolate shiny," says Sternau. Dip the fruit or pretzels so they're two-thirds covered. Place on wax paper. Refrigerate for five minutes. Serve immediately.
