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Why Chocolate Is Great For Gut Health
By MindBodyGreen
April 30, 2014 4:30 AM EDTFor years, researchers have struggled to pinpoint the health benefits of chocolate. Turns out, the answer may have been to go with your gut.
New findings suggest that youre not the only one who likes chocolate. Gut bacteria, such as Bifidobacterium and lactic acid bacteria, devour the stuff and then produce anti-inflammatory compounds which are good for you, according to scientists at Louisiana State University. In other words: this dark chocolate is probably great for your gut health and your heart.
In an experiment designed to mimic the human digestive tract, researchers examined what in cocoa powder gets broken down and how exactly this happens.
In the experiment, cocoa powder was first treated in test tubes that contained a stomach-like environment with enzymes. These did not break down the large antioxidants, leaving them too big to be absorbed into the bloodstream.
Then study leader Dr. John Finleys team had the cocoa pass through a colon-like environment, created using real fecal samples. There, the microbes feasted on the bacteria, breaking it down into molecules that would be much more likely to pass successfully into the bloodstream.
The scientists also found that the microbes broke down the small amount of fiber in the cocoa, which if passed into the blood stream could lead to an increased feeling of being full.
And the new molecules that were present after microbes broke down the antioxidants? If passed into the bloodstream, these compounds had amazing anti-inflammatory and cardiovascular benefits.
When these compounds are absorbed by the body, they lessen the inflammation of cardiovascular tissue, reducing the long-term risk of stroke, Dr. Finley said at the National Meeting & Exposition of the American Chemical Society last month.
Proving this holds true inside the human body means Finleys team will have to repeat the experiment with real digestive tracts. As Finley told NPR, “The next step is to give people cocoa powder and see if we can find these metabolites in the blood.
For now, we have one more reason to love dark chocolate!
Chapati, Chapatti, Chappati or Chapathi is an unleavened flatbread (also known as roti) from Nepal, Bangladesh, India and Pakistan.
-http://en.wikipedia.org/wiki/ChapatiThe Essenes (in Modern but not in Ancient Hebrew: אִסִּיִים, Isiyim; Greek: Εσσήνοι, Εσσαίοι, or Οσσαίοι, Essḗnoi, Essaíoi, Ossaíoi) were a sect of Second Temple Judaism that flourished from the 2nd century BCE to the 1st century CE which some scholars claim seceded from the Zadokite priests.
-http://en.wikipedia.org/wiki/EssenesFood drying is a way to preserve fruit, vegetables, and animal proteins after harvest, that has been practiced since antiquity, and a food dehydrator refers to a device that removes moisture from food to aid in its preservation. A food dehydrator uses a heat source and air flow to reduce the water content of foods. The water content of food is usually very high, typically 80% to 95% for various fruits and vegetables and 50% to 75% for various meats. Removing moisture from food restrains various bacteria from growing and spoiling food. Further, removing moisture from food dramatically reduces the weight of the food. Thus, food dehydrators are used to preserve and extend the shelf life of various foods.
-http://en.wikipedia.org/wiki/Food_dehydrator“This is a sprouted bread recipe – very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a couple of the most singular breads-solid, sweet, and moist. Wheat berries are available from your local natural foods store. Traditionally, Essene bread was probably baked on hot rocks under scorching sunlight, but where I and most of us live, this is not possible. Baking at the oven temperatures which I suggest might destroy the sprout enzymes, but monitoring baking loaves for much longer than 2 hours is too long for me. Guaranteeing the preservation of the enzymes might require baking at a very low temperature for perhaps 4 hours. If you have the stamina, then go for it.”
-http://allrecipes.com/recipe/essene-bread/My suggestion is simply to replace chocolate with carob and mix it with basic essene bread dough.
Good appetite!
HOWDY
http://en.wikipedia.org/wiki/Ceratonia_siliqua
Ceratonia siliqua, the scientific name of the carob tree, derives from the Greek kerátiοn (κεράτιον), “fruit of the carob” (from keras [κέρας] “horn”), and Latin siliqua “pod, carob.” The term “carat”, the unit by which precious metal and stone weight is measured, is also derived from the Greek word kerátiοn (κεράτιον), alluding to an ancient practice of weighing gold and gemstones against the seeds of the carob tree by people in the Middle East. The system was eventually standardized, and one carat was fixed at 0.2 grams.
In late Roman times, the pure gold coin known as the solidus weighed 24 carat seeds (about 4.5 grams). As a result, the carat also became a measure of purity for gold. Thus 24-carat gold means 100% pure, 12-carat gold means the alloy contains 50% gold, etc.
Subsistence on carob pods is mentioned in the Talmud: Berakhot reports that Rabbi Haninah subsisted on carob pods. It is probably also mentioned in the New Testament, in which Matthew 3:4 reports that John the Baptist subsisted on “locusts and wild honey”; the Greek word translated “locusts” may refer to carob pods, rather than to grasshoppers. Again, in Luke 15:16, in the Parable of the Prodigal Son, when the Prodigal Son is in the field in spiritual and social poverty, he desires to eat the pods that he is feeding to the swine because he is suffering from starvation. The use of the carob during a famine is likely a result of the carob tree’s resilience to the harsh climate and drought. During a famine, the swine were given carob pods so that they would not be a burden on the farmer’s limited resources. Use of the carob plant dates back to Mesopotamian culture (modern day Iraq). The carob pods were used to create juices, sweets, and were highly prized due to their many uses. The carob tree is mentioned frequently in texts dating back thousands of years, outlining its growth and cultivation in the Middle East and North Africa. The carob tree is mentioned with reverence in “The Epic of Gilgamesh”, one of the earliest works of literature in existence.
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