Tag Archives: chocolate

Heavy metals found in dark chocolate including Trader Joe’s and Hershey’s

Long viewed as healthier than other sweet treats, some brands of dark chocolate contain potentially dangerous amounts of heavy metals, according to research released on Thursday by Consumer Reports.

Scientists at the nonprofit advocacy organization recently measured the amount of heavy metals in 28 popular brands of dark chocolate bars and found cadmium and lead in all of them. For 23 of the bars, consuming just an ounce a day would put an adult over a level for at least one of the metals that could be harmful, CR said. Five of the bars were above those levels for both cadmium and lead.

Long-term exposure to even small amounts of heavy metals can lead to a slew of health issues, including developmental problems and brain development in young children, experts say.

“But there are risks for people of any age,” Tunde Akinleye, the CR food safety researcher who led the testing, said in a statement. Frequent exposure to lead in adults can lead to nervous system problems, hypertension, immune system suppression, kidney damage and reproductive issues, he noted.


Children’s clothes from popular retailers recalled over lead poisoning risk

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While most of the chocolate bars tested contained concerning levels of lead, cadmium or both, five had relatively low levels of both metals, CR found. 

“That shows it’s possible for companies to make products with lower amounts of heavy metals — and for consumers to find safer products that they enjoy,” Akinleye said.

In determining the risks for the chocolate it tested, CR used California’s maximum allowable dose level of 0.5 micrograms for lead and 4.1 micrograms for cadmium, as there are no federal limits. 

CR found that an ounce of Hershey’s Special Dark Mildly Sweet Chocolate contained lead 265% above what California allows, and Trader Joe’s Dark Chocolate 72% Cacao holding 192% more.

Trader Joe’s didn’t respond to a request for comment. 

A spokesperson for Hershey’s deferred to the National Confectioners Association for comment. In an emailed statement, the trade group objected to CR’s use of levels set by California, noting that the state does not set federal food safety standards.

“The products cited in this study are in compliance with strict quality and safety requirements,” a spokesperson for the group stated in an email to CBS MoneyWatch. “Food safety and product quality remain our highest priorities and we remain dedicated to being transparent and socially responsible.”

The confectioners association in August released research showing ways that lead and cadmium in chocolate could be reduced, including having cocoa farmers plant new tree stock.

The study was conducted in partnership with As You Sow as part of a settlement reached in 2018 between the shareholder advocacy nonprofit and 32 members of the trade group over a California law requiring businesses warn people about significant exposure to chemicals that cause cancer, birth defects or other reproductive harm.

According to CR’s findings, the safer choices are: 

  • Mast Organic Dark Chocolate 80% Cocoa. CR found an ounce contained 14% less lead and 40% less cadmium than California’s allowable limits.  
  • Taza Chocolate Organic Deliciously Dark Chocolate 70% Cacao held 33% less lead and 74% less cadmium.
  • Ghirardelli Intense Dark Chocolate 86% Cacao contained 36% less lead and 39% less cadmium.
  • Ghirardelli Intense Dark Chocolate Twilight Delight. Lead contained was 61% below the allowable level and cadmium 96% below its allowable limit.
  • Valrhona Abinao Dark Chocolate 85% Cacao. Lead 63% and cadmium 73% below.

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President Biden pardons this year’s turkeys, Chocolate and Chip

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The turkeys weren’t taking questions.

Moments after President Biden pardoned Chocolate and Chip, two hefty gobblers from a couple states south, they let out loud, ecstasy-filled gobbles that resounded throughout the Rose Garden ceremony — but declined to make further comment. Theirs were not the only animal cries punctuating Monday’s ceremony, as a (presumably) salivating Commander, Biden’s German shepherd, watched on from the White House’s second-floor balcony and occasionally let loose a commanding woof. Sorry, Commander, you’re a good boy, but these turkeys are free.

The birds, presented per tradition by the National Turkey Federation, hail from Monroe, N.C., where they were raised by NTF Chairman Ronnie Parker.

The White House on Nov. 21 started the holiday season with the annual pardoning of a pair of Thanksgiving turkeys. (Video: The Washington Post)

Later in the afternoon, Biden and first lady Jill Biden were scheduled to travel to the U.S. Marine Corps base in Cherry Point, N.C. — which resides on the Eastern Seaboard, a 250-mile drive from Chocolate and Chip’s hometown — to dine with service members and their families. Biden referred to it as a “Friendsgiving.” (Presidents, they’re just like us!) On Tuesday, they will jet up to Nantucket, Mass., where they’ll celebrate the holiday with family before returning to the District on Sunday.

Biden appeared to be in jolly spirits Monday, aviator sunglasses on, unleashing yet another torrent of terrible jokes and groanworthy puns. Was there a reference to “fowl play”? You bet. Did he promise not to “gobble up too much time”? Well, people wouldn’t call him Uncle Joe if he didn’t.

Biden promised to keep things short, acknowledging the nippy day by saying, “Nobody likes it when their turkey gets cold.” Pretty sure even the turkeys groaned at that one.

“They listened to a lot of music to prepare for the crowd noise today,” Biden added, before laughing. “That’s real hard work.”

His good mood wasn’t particularly surprising, given the red wave that wasn’t during the recent midterm elections, a fact he made sure to riff on during an otherwise politics-less ceremony, saying, “The only red wave this season is going to be if German shepherd Commander knocks over the cranberry sauce on our table.”

The turkeys, meanwhile, seemed to enjoy themselves despite wearing nothing but feathers to protect themselves from the sharp chill, as the temperature hovered in the 40s during the bright D.C. morning. More likely, they were looking forward to their new home at North Carolina State University. Though, as Biden said: “When we told them they were joining the Wolfpack, they got a little scared. But then we explained it was just a mascot.”

Frankly, their good mood was no surprise either, as turkeys have enjoyed fairly nice press this year. The Washington Post’s homepage Monday included stories on “vegetarian and vegan mains that may eclipse that turkey” and a piece on what good cuddlers they are.

“Now, based on their temperament and commitment to being productive members of society, I hereby pardon Chocolate and Chip,” Biden said around 11:31 a.m. The turkeys gobbled as if on cue.

The 46-pound Chocolate was placed on a table adorned with an autumnal flower display, while the 47-pound Chip wandered the grass of the Rose Garden as if he owned the place. Biden offered the microphone to Chocolate, but he declined to comment.

Unlike Saturday’s White House wedding of Naomi Biden and Peter Neal, the turkey pardoning was open to the press, which arrived in gaggles. “We had a 12-year-old with press credentials today,” one incredulous guard said, chuckling. Indeed, the future of journalism looked bright as multiple young reporters proudly stood with notebooks in hand among the grizzled vets of the White House press corps.

Unfortunately, most of said reporters were placed in areas without sightlines of the president or the turkeys whose lives he was sparing — nor, strangely, were they allowed to watch on a live-feed monitor placed in the press area. Some tried to leave, while others watched on their phones a live feed of what was happening not 75 feet away. The reporters who snooped on the weekend’s wedding via binoculars might have had a better view of what they were covering.

Most agree that the tradition dates to 1947 — indeed, press secretary Karine Jean-Pierre dubbed Monday’s event the “75th anniversary of the National Thanksgiving Turkey Presentation” at a press briefing last week. That’s when the Poultry and Egg National Board and the National Turkey Federation began gifting birds to the commander in chief — at the time, President Harry S. Truman. The timing wasn’t exactly arbitrary. Earlier that same year, the government had endorsed “poultryless Thursdays,” encouraging food conservation in the wake of World War II but prompting outrage from the industry. It led to a protest campaign dubbed “Hens for Harry” in which farmers sent crates of live chickens to the White House.

But there’s no proof Truman pardoned his turkey that year. Seems much more likely that he devoured it, since, the next year, he accepted two more birds as a gift, saying they would “come in handy” for Christmas dinner.

Turkeys and the White House have a longer, more storied history, according to the White House Historical Association. In 1873, Rhode Island poultry slinger Horace Vose gifted a turkey he had raised to President Ulysses S. Grant — and spent the next four decades providing dozens upon dozens of the birds to presidents for Thanksgiving and Christmas feasts.

For most of American history, if a president happened upon a turkey at the White House, he was eating it. The exceptions proving this rule appeared sporadically. One 1865 dispatch by White House reporter Noah Brooks notes that President Abraham Lincoln granted clemency to a gobbler back in 1863. President John F. Kennedy reportedly let one live through the holiday in 1963, and turkeys presented to first ladies Patricia Nixon in 1973 and Rosalynn Carter in 1978 were sent to live on farms.

The actual pardoning has been an annual tradition only since 1989, according to the WHHA, when President George H.W. Bush said of his lucky bird while animal rights activists picketed nearby: “But let me assure you, and this fine tom turkey, that he will not end up on anyone’s dinner table, not this guy — he’s presented a presidential pardon as of right now — and allow him to live out his days on a children’s farm not far from here.” Bush kept the tradition alive throughout his presidency, as has everyone who’s held the office since.

All that history didn’t mean much to Chocolate and Chip, who fluffed their feathers and took in the president’s remarks — presumably thrilled at the prospect of joining such past pardoned birds as Peanut Butter and Jelly and Mac and Cheese in the lovely tradition of not being stuffed and roasted.

And, though they refused to chat with the gathered press, they did chime in when Biden closed the ceremony with a plea for unity.

“Let’s remember one thing. This is the United States of America. The United States of America. There’s not a single solitary thing beyond our capacity as a nation, nothing beyond our capacity, if we do it together. United. United,” Biden said, as Chocolate swung his head forward, red wattle swaying in the light breeze, and let out a tremendous gobble.

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Cosmic chocolate pralines? General neutron star structure revealed

The study of the sound speed has revealed that heavy neutron stars have a stiff mantle and a soft core, while light neutron stars have a soft mantle and a stiff core—much like different chocolate pralines. Credit: Peter Kiefer & Luciano Rezzolla

So far, little is known about the interior of neutron stars, those extremely compact objects that can form after the death of a star. The mass of our sun or even more is compressed into a sphere with the diameter of a large city. Since their discovery more than 60 years ago, scientists have been trying to decipher their structure.

The greatest challenge is to simulate the extreme conditions inside neutron stars, as they can hardly be recreated on Earth in the laboratory. There are therefore many models in which various properties—from density and temperature—are described with the help of so-called equations of state. These equations attempt to describe the structure of neutron stars from the stellar surface to the inner core.

Now, physicists at Goethe University Frankfurt have succeeded in adding further crucial pieces to the puzzle. The working group, led by Prof. Luciano Rezzolla at the Institute of Theoretical Physics, has developed more than a million different equations of state that satisfy the constraints set by data obtained from theoretical nuclear physics on the one hand, and by astronomical observations on the other. Their work is published in The Astrophysical Journal Letters.

When evaluating the equations of state, the working group made a surprising discovery: “Light” neutron stars (with masses smaller than about 1.7 solar masses) seem to have a soft mantle and a stiff core, whereas “heavy” neutron stars (with masses larger than 1.7 solar masses) instead have a stiff mantle and a soft core.

“This result is very interesting because it gives us a direct measure of how compressible the center of neutron stars can be,” says Prof. Luciano Rezzolla, “Neutron stars apparently behave a bit like chocolate pralines: Light stars resemble those chocolates that have a hazelnut in their center surrounded by soft chocolate, whereas heavy stars can be considered more like those chocolates where a hard layer contains a soft filling.”

Crucial to this insight was the speed of sound, a study focus of Bachelor’s student Sinan Altiparmak. This quantity measure describes how fast sound waves propagate within an object and depends on how stiff or soft matter is. Here on Earth, the speed of sound is used to explore the interior of the planet and discover oil deposits.

By modeling the equations of state, the physicists were also able to uncover other previously unexplained properties of neutron stars. For example, regardless of their mass, they very probably have a radius of only 12 km. Thus, they are just as large in diameter as Goethe University’s hometown of Frankfurt.

Study author Dr. Christian Ecker explains, “Our extensive numerical study not only allows us to make predictions for the radii and maximum masses of neutron stars, but also to set new limits on their deformability in binary systems, that is, how strongly they distort each other through their gravitational fields. These insights will become particularly important to pinpoint the unknown equation of state with future astronomical observations and detections of gravitational waves from merging stars.”

More information:
On the Sound Speed in Neutron Stars, The Astrophysical Journal Letters (2022). DOI: 10.3847/2041-8213/ac9b2a

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Goethe University Frankfurt am Main

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Cosmic chocolate pralines? General neutron star structure revealed (2022, November 15)
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These simple food choices could reduce your risk of dementia

A study published in July 2022 in Neurology, a journal from the American Academy of Neurology, suggests that eating whole foods might decrease dementia risk. The research was done on 72,083 adults over age 55 with no dementia at baseline in the UK Biobank. 

The authors investigated the association between ultra-processed foods (UPF) and dementia, where participants’ diets were evaluated based on how much UPF was consumed. The highest group had a diet of 28% UPF compared to the group with the lowest consumption of UPF at 9%.

The results implied that for every increase of 10% in the daily dietary intake of UPF, the risk of dementia increased by 25%. Conversely, replacing 10% of UPF foods with whole (unprocessed or minimally processed) foods was associated with a 19% lower risk of dementia.

“Ultra-processed foods are meant to be convenient and tasty, but they diminish the quality of a person’s diet,” said study author Huiping Li, Ph.D. of Tianjin Medical University in China. 

“These foods may also contain food additives or molecules from packaging or produced during heating, all of which have been shown in other studies to affect thinking and memory skills negatively.”

“Our research not only found that ultra-processed foods are associated with an increased risk of dementia, but it also found replacing them with healthy options may decrease dementia risk.”

More: 4 things you can do to fight dementia and improve your memory

UPF vs. whole foods

UPF is made for convenience. Think ready-to-eat or ready-to-heat. These foods are high in sugar, fat, and salt and low in protein and fiber. A few examples of UPF include fatty, sweet, savory, or salty packaged snacks. 

Also, baked products made with ingredients such as hydrogenated vegetable fat, sugar, yeast, whey, emulsifiers, and other additives, ice creams and frozen desserts, chocolates, candies, pre-prepared meals like pizza and pasta dishes, and distilled alcoholic beverages such as whisky, gin, rum and vodka. 

On the other hand, whole foods are unprocessed or minimally processed, such as fresh fruit, vegetables, fish, seafood, legumes, milk, eggs, grains, spices, meat, and fermented alcoholic beverages (think alcoholic cider and wine). 

Minimally processed foods leave the nutrients intact. This contains methods like canning, vacuum packing, and refrigeration – which extend the food item’s life, including adding vitamins and pasteurization (as in milk).

How to tell the difference?

Lena Beal, media spokesperson for the Academy of Nutrition and Dietetics, says that labeling is the answer.

“Ultra-processed foods involve baked goods, snack cakes, chips, and candy at the grocery store’s check-out counter. They also include soft drinks, sweet breakfast cereals, ice cream, mass-produced bread, and flavored yogurts.”

Beal advises, “Look at two labels: Cheetos and tortilla chips. Then, look at the long list of ingredients on the Cheetos bag compared to tortilla chips. Tortilla chips have corn, salt, and some plant seed oil, right? So, it could be safflower, sunflower, or canola. Three ingredients.” 

Related: Want to slow, delay or reverse dementia? Try this classic game.

Why are UPFs so popular in the U.S.?

“Two words: convenience and cost,” says Beal. In the U.S., UPF consumption increased from 53.5% of calories (2001-2002) to 57% (2017-2018). During the same period, whole food consumption decreased from 32.7% to 27.4% of calories.

According to Beal, “Americans eat 31% more packaged food than fresh foods than nearly any other country. Ultra-processed food comes from substances extracted from food through processes like milling or extrusion with added ingredients. They are highly manipulated and take on more of a chemical presence than food.”

The perceived convenience and the cost of UPF play a factor in their popularity. Not to mention advertising. Marketing UPF makes them seem delicious and harmless, but learning to read nutritional labels is essential.

In addition, choosing to eat healthier might entail prepping your meals at home. Why? Because it can be a special time shared with family or a partner as well as a nutritious path to adding more fruits and vegetables (fresh, pre-cut, or flash-frozen) to one’s diet. 

When it comes to wholesome go-to’s, “use nuts (full of Omega-3s for heart and brain health), raisins, and dark chocolate to make a trail mix,” suggests Beal. “Seeds, nuts, cut-up fruits, and vegetables are nature’s fast food. Make a smoothie out of fresh fruit and dairy. Use peanut butter on celery sticks.”

Traveling and eating out

Beal suggests asking for condiments and dressings on the side when dining out. For instance, choose a sauce you can see through instead of cream sauce. Also, order baked meat or fish instead of fried, skip the pre-meal bread or eat less of it (whole wheat is also a better alternative to white bread).

Lastly, when traveling, locating a grocery store near where you are staying will make finding whole foods easier than getting all your food from restaurants.

Related: This is now the No. 1 preventable cause of Alzheimer’s in America

The bottom line

Good news! You are in charge of your diet. So each time you choose what to eat or drink, ask yourself: what is the best, minimally processed, healthy choice for nutrition?

Learning to evaluate food labels and ingredients is critical. Begin to prepare food at home and opt for small healthy lifestyle changes to improve how you age and feel your best.

Rebecca Myers, MSN, RN is a freelance health journalist with over 15 years of nursing experience (including critical care, vascular access, and education). Through her writing, Rebecca has a passion for uplifting others and helping them live their healthiest lives. She lives with her husband outside Houston, and they enjoy spending time at the beach together.

This article is reprinted by permission from NextAvenue.org, © 2022 Twin Cities Public Television, Inc. All rights reserved.

More from Next Avenue:

Read original article here

These simple food choices could reduce your risk of dementia

A study published in July 2022 in Neurology, a journal from the American Academy of Neurology, suggests that eating whole foods might decrease dementia risk. The research was done on 72,083 adults over age 55 with no dementia at baseline in the UK Biobank. 

The authors investigated the association between ultra-processed foods (UPF) and dementia, where participants’ diets were evaluated based on how much UPF was consumed. The highest group had a diet of 28% UPF compared to the group with the lowest consumption of UPF at 9%.

The results implied that for every increase of 10% in the daily dietary intake of UPF, the risk of dementia increased by 25%. Conversely, replacing 10% of UPF foods with whole (unprocessed or minimally processed) foods was associated with a 19% lower risk of dementia.

“Ultra-processed foods are meant to be convenient and tasty, but they diminish the quality of a person’s diet,” said study author Huiping Li, Ph.D. of Tianjin Medical University in China. 

“These foods may also contain food additives or molecules from packaging or produced during heating, all of which have been shown in other studies to affect thinking and memory skills negatively.”

“Our research not only found that ultra-processed foods are associated with an increased risk of dementia, but it also found replacing them with healthy options may decrease dementia risk.”

More: 4 things you can do to fight dementia and improve your memory

UPF vs. whole foods

UPF is made for convenience. Think ready-to-eat or ready-to-heat. These foods are high in sugar, fat, and salt and low in protein and fiber. A few examples of UPF include fatty, sweet, savory, or salty packaged snacks. 

Also, baked products made with ingredients such as hydrogenated vegetable fat, sugar, yeast, whey, emulsifiers, and other additives, ice creams and frozen desserts, chocolates, candies, pre-prepared meals like pizza and pasta dishes, and distilled alcoholic beverages such as whisky, gin, rum and vodka. 

On the other hand, whole foods are unprocessed or minimally processed, such as fresh fruit, vegetables, fish, seafood, legumes, milk, eggs, grains, spices, meat, and fermented alcoholic beverages (think alcoholic cider and wine). 

Minimally processed foods leave the nutrients intact. This contains methods like canning, vacuum packing, and refrigeration – which extend the food item’s life, including adding vitamins and pasteurization (as in milk).

How to tell the difference?

Lena Beal, media spokesperson for the Academy of Nutrition and Dietetics, says that labeling is the answer.

“Ultra-processed foods involve baked goods, snack cakes, chips, and candy at the grocery store’s check-out counter. They also include soft drinks, sweet breakfast cereals, ice cream, mass-produced bread, and flavored yogurts.”

Beal advises, “Look at two labels: Cheetos and tortilla chips. Then, look at the long list of ingredients on the Cheetos bag compared to tortilla chips. Tortilla chips have corn, salt, and some plant seed oil, right? So, it could be safflower, sunflower, or canola. Three ingredients.” 

Related: Want to slow, delay or reverse dementia? Try this classic game.

Why are UPFs so popular in the U.S.?

“Two words: convenience and cost,” says Beal. In the U.S., UPF consumption increased from 53.5% of calories (2001-2002) to 57% (2017-2018). During the same period, whole food consumption decreased from 32.7% to 27.4% of calories.

According to Beal, “Americans eat 31% more packaged food than fresh foods than nearly any other country. Ultra-processed food comes from substances extracted from food through processes like milling or extrusion with added ingredients. They are highly manipulated and take on more of a chemical presence than food.”

The perceived convenience and the cost of UPF play a factor in their popularity. Not to mention advertising. Marketing UPF makes them seem delicious and harmless, but learning to read nutritional labels is essential.

In addition, choosing to eat healthier might entail prepping your meals at home. Why? Because it can be a special time shared with family or a partner as well as a nutritious path to adding more fruits and vegetables (fresh, pre-cut, or flash-frozen) to one’s diet. 

When it comes to wholesome go-to’s, “use nuts (full of Omega-3s for heart and brain health), raisins, and dark chocolate to make a trail mix,” suggests Beal. “Seeds, nuts, cut-up fruits, and vegetables are nature’s fast food. Make a smoothie out of fresh fruit and dairy. Use peanut butter on celery sticks.”

Traveling and eating out

Beal suggests asking for condiments and dressings on the side when dining out. For instance, choose a sauce you can see through instead of cream sauce. Also, order baked meat or fish instead of fried, skip the pre-meal bread or eat less of it (whole wheat is also a better alternative to white bread).

Lastly, when traveling, locating a grocery store near where you are staying will make finding whole foods easier than getting all your food from restaurants.

Related: This is now the No. 1 preventable cause of Alzheimer’s in America

The bottom line

Good news! You are in charge of your diet. So each time you choose what to eat or drink, ask yourself: what is the best, minimally processed, healthy choice for nutrition?

Learning to evaluate food labels and ingredients is critical. Begin to prepare food at home and opt for small healthy lifestyle changes to improve how you age and feel your best.

Rebecca Myers, MSN, RN is a freelance health journalist with over 15 years of nursing experience (including critical care, vascular access, and education). Through her writing, Rebecca has a passion for uplifting others and helping them live their healthiest lives. She lives with her husband outside Houston, and they enjoy spending time at the beach together.

This article is reprinted by permission from NextAvenue.org, © 2022 Twin Cities Public Television, Inc. All rights reserved.

More from Next Avenue:

Read original article here

Afternoon naps, dark chocolate and video games: Dr MICHAEL MOSLEY advises on health improvements

In his new book, Just One Thing, Dr Michael Mosley reveals simple but effective steps you can take to improve your physical and mental health. In today’s extract, he offers six more surprising ways to get your body and mind moving. Forget shuttle runs before dawn followed by a gut-wrenching wheatgrass smoothie: how about dark chocolate and playing your teenager’s PlayStation? Backed by science, his methods could change your life. 

Have a quick snooze after lunch  

If, like me, you are a poor sleeper and often suffer from a mid-afternoon slump, instead of grabbing a tea or coffee, why not take advantage of this dip in energy to have a little shut-eye?

You will be in good company — Winston Churchill regularly recharged himself with an afternoon nap, writing in his memoirs that ‘even if it only lasts 20 minutes, it is sufficient to renew all the vital forces’.

He was clearly on to something because recent research suggests that a nap can do wonderful things for your mind and your body.

Not only can napping boost mood and well-being, but large studies have shown a link between regular napping and good heart health. An occasional daytime nap was associated with a 48 per cent lower risk of heart attack, stroke or heart failure.

If you (or your boss) are worried that an afternoon snooze is a bit self-indulgent, you might like to know that it can improve your thinking skills, strengthen your capacity to learn and be more beneficial than taking on an extra 30 minutes’ sleep during the night.

Dr Sara Mednick, a cognitive neuroscientist and sleep researcher at the University of California, says a 20-minute nap pushes the reset button, increasing alertness and attention, as well as sharpening motor skills (particularly if you need to perform a task which requires coordinated muscle movements).

A 60-minute nap gives you enough time to move into a stage called ‘slow-wave’ sleep, which can help to enhance memory.

She likens this to a ‘cardiovascular holiday’, which gives your entire system the chance to calm down, and for your body to recuperate its resources and recover from the stress of the day.

A 90-minute nap, particularly taken in the morning, gives you access to REM (rapid eye movement) sleep.

‘This enhances a creative state of mind because the frontal lobe of your brain shuts down, allowing for freewheeling connections in the brain,’ she says.

DR MICHAEL MOSLEY: A 60-minute nap gives you enough time to move into a stage called ‘slow-wave’ sleep, which can help to enhance memory

The downside of a long nap — anything lasting more than 30 minutes — is that you may then find it harder to get to sleep in the evening.

So most of the experts I spoke to suggested that 20 to 30 minutes was the optimum length of time, preferably in the early afternoon, soon after lunch and no later than 3pm.

Dr Sara Mednick, a cognitive neuroscientist and sleep researcher at the University of California, says a 20-minute nap pushes the reset button, increasing alertness and attention, as well as sharpening motor skills (particularly if you need to perform a task which requires coordinated muscle movements).

A 60-minute nap gives you enough time to move into a stage called ‘slow-wave’ sleep, which can help to enhance memory.

DR MICHAEL MOSLEY: Research suggests that house plants can boost memory, productivity, mood and even reduce indoor air pollution — plus, of course, they look lovely

She likens this to a ‘cardiovascular holiday’, which gives your entire system the chance to calm down, and for your body to recuperate its resources and recover from the stress of the day.

A 90-minute nap, particularly taken in the morning, gives you access to REM (rapid eye movement) sleep.

‘This enhances a creative state of mind because the frontal lobe of your brain shuts down, allowing for freewheeling connections in the brain,’ she says.

The downside of a long nap — anything lasting more than 30 minutes — is that you may then find it harder to get to sleep in the evening.

So most of the experts I spoke to suggested that 20 to 30 minutes was the optimum length of time, preferably in the early afternoon, soon after lunch and no later than 3pm.

Be surrounded by house plants  

My office at home is where I spend a lot of time and, recently, I’ve taken to filling it with plants. I’ve chosen very hardy species such as aspidistra (which are almost unkillable), spider plants (ditto) and snake plants.

Indulge in a tasty little treat – or two

I have a seriously sweet tooth and the only way I can avoid unrestrained eating is to make sure there are no treats — and certainly no milk chocolate — in the house.

But I often allow myself the late-afternoon (or post-dinner-time) luxury of a couple of small squares of dark chocolate.

It helps satisfy my cravings for something sweet, while at the same time offering potential health benefits, such as lowering my blood pressure, improving blood flow, insulin and cholesterol levels and even boosting my brain. The health benefits of dark chocolate come from compounds called flavanols, which are largely taken out of white chocolate and milk chocolate in the manufacturing process to make them less bitter.

How can dark chocolate be good for us? It’s partly because eating it leads to the production of nitric oxide, which causes blood vessels to expand and consequently improve blood flow.

But chocolate expert Professor Aedin Cassidy, of Queen’s University Belfast, believes that the flavanols in dark chocolate can also ‘feed’ the ‘good’ bacteria that live in our gut. ‘When you eat dark chocolate, the flavanols reach all the way to the large intestine before being metabolised,’ she says.

‘There, gut bacteria munch them up and convert them into special compounds which then travel to the heart and brain and boost cerebral blood flow, which aids learning and memory.’

She recommends picking a dark chocolate with around 50 per cent cocoa solids.

This is a compromise between very high cocoa solids (which can be very bitter) and low cocoa solids (which might be calorific and too tempting to indulge in).

The health benefits of dark chocolate come from compounds called flavanols, which are largely taken out of white chocolate and milk chocolate in the manufacturing process to make them less bitter

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They have added some much-needed life to the room — and to me.

Research suggests that house plants can boost memory, productivity, mood and even reduce indoor air pollution — plus, of course, they look lovely. My interest in the power of house plants was first piqued by the Clean Air Study conducted in 1989 by Nasa scientists who were investigating ways to improve the living conditions for astronauts in space.

They found that by putting certain plants in an enclosed space they could reduce the amount of volatile organic compounds (VOCs) in the air. VOCs are chemicals typically released into the air by building materials, aerosol sprays and cleaning products.

One VOC, limonene, is often added to cleaning products to give a citrusy scent, but it can react with ozone in the air to form an unpleasant substance called formaldehyde, which is traditionally used to preserve corpses. According to the American Lung Association, VOCs can irritate the eyes, nose and throat, cause difficulty breathing and nausea and damage the central nervous system as well as other organs.

They are a recognised cause of ‘sick building syndrome’. Many modern houses and offices can have quite high levels of VOCs because they are sealed to save energy.

When researchers in Australia put house plants in 60 offices with high levels of VOCs, they found the levels were swiftly reduced by between 60 and 75 per cent.

They concluded that ‘potted plants can provide an efficient, self-regulating, low-cost and sustainable way of dealing with indoor air pollution.’

In another study, Norwegian researchers introduced plants in an office, a school and a hospital radiology department and found that people reported fewer coughs, headaches and fatigue.

Plants can also reduce carbon dioxide levels and boost humidity — two things that make us humans feel better.

Whether it is thanks to improved air quality, or just the pleasure we get from having nature all around us, there is good evidence that plants have a positive effect on wellbeing, focus and concentration.

Dr Tijana Blanusa, of the Royal Horticultural Society, who has spent years researching the impact of house plants on humans, says you need five or six plants in a room to make a difference.

Fast-growing, thirsty, ‘physiologically active’ plants tend to provide the most benefits, such as peace lily and devil’s ivy.

Other recommended plants are: mother-in-law’s tongue (also known as snake plant); spider plant (extremely forgiving and easy to keep); ivy; aloe vera (elegant green spikes with narrow, green, fleshy leaves); and rosemary (rub a few needles between your fingers and inhale the delicious aroma).

Play action video game for 30 mins

My three sons spent a large chunk of their teenage years playing video games, which I always thought was a monumental waste of time.

Like most parents, I saw these games as horribly addictive, bad for your eyes and bad for your attention span. But I was wrong.

Recent research suggests that action-packed gaming can be good for your brain — and even for your eyesight.

Games have been shown to boost your working memory (your ability to remember more than one thing at a time), your focus and your ability to multi-task.

There is some evidence that they can even change areas of the brain related to abstract reasoning and problem solving.

DR MICHAEL MOSLEY: Games have been shown to boost your working memory (your ability to remember more than one thing at a time), your focus and your ability to multi-task

Cognitive neuroscientist Daphne Bavelier from the University of Geneva is a specialist in the impact of video games on behaviour.

‘As a mum of three, I share your concerns about video games being bad for you,’ she says, ‘but as a scientist I have been pleasantly surprised to see how some video games can have a positive effect on the brain and behaviour.

‘The right games really can enhance how well you pay attention; they also improve perception [how well you see and hear] and show marked improvement in special cognition and working memory and the ability to multi-task.

I believe gaming really can make the brain more efficient at processing information.’

Action games that involve quick decision-making, navigating around environments and finding visual targets are the best. They increase grey matter in an area associated with abstract reasoning and problem solving.

Gaming makes you better at taking in multiple things at once, ignoring distractions and spotting details in busy, confusing scenes. These kinds of skills are useful in life, as well as for killing aliens.

But what about the dark side of video games?

The games can be addictive: the more you play, the more you want to play. But studies have shown that they don’t necessarily incite aggressive or violent behaviour, as previously suspected.

Nor do they appear to be bad for your eyes. Professor Bavelier says young gamers appear to have superior eyesight.

One study found that spending an hour a day on action games actually improved a form of vision called ‘contrast sensitivity’. This is your ability to distinguish between shades of grey, and it naturally gets worse as we get older.

So am I too old to try gaming? Professor Bavelier recommends that older adults like me, who are new to gaming, start with driving games. ‘Any game where you need to aim at a path but at the same time avoid distraction and obstacles and also collect points will help to enhance attention and attention control,’ she says.

And her studies show that, if you play for 30 minutes a day, five days a week, you should see cognitive improvements in around three months.

Spend some time in a green space

My wife Clare and I are lucky enough to live by a wood and on the edge of easily accessible countryside. Which means that in the afternoon I’m able to get away from the computer and spend some time in nature.

It is great just to stop, look around, breathe in the smell of the trees, listen to the sounds of birds and appreciate the pattern of light passing through the leaves.

Pausing to listen and notice your environment shifts your focus outwards, makes you more engaged in the world around you and less in your own thoughts.

Plenty of studies show that just being in green spaces can help reduce stress and anxiety and also boost your immune system.

DR MICHAEL MOSLEY: You get small but persistent benefits from even low doses of green space immersion — for example, just living in a tree-lined street and gazing at green views. But perhaps the greatest benefits come from my favourite pastime: walking in the woods

The evidence is so convincing that the Japanese have created a tradition of ‘forest bathing’ or ‘having a forest shower’.

To get maximum benefit, you should aim to connect with all your senses: listening, inhaling, sniffing, touching and really looking at the world around you.

By taking deep breaths when you are in a wood, you will be inhaling phytoncides — the ‘essential oils’ given off by trees.

These organic chemicals protect the trees from microbes and insects, but they have also been shown to enhance mood and bolster your immune system.

‘Spending time in a green space has two main effects on the immune system,’ Professor Ming Kuo, of the University of Illinois Landscape and Human Health Laboratory, told me. ‘It calms what needs calming and strengthens what needs strengthening.’

It not only keeps our immune system tuned up and strong but also ensures that it does not overreact.

You get small but persistent benefits from even low doses of green space immersion — for example, just living in a tree-lined street and gazing at green views. But perhaps the greatest benefits come from my favourite pastime: walking in the woods. So get outside into a park or a patch of woodland whenever you get the chance.

Stand up for 2-3 minutes every hour

If you are a desk-based worker, by late afternoon you will have spent a lot of time sitting down, which is really bad for your body. Fortunately, there’s a simple solution: standing up!

Spending more time standing is good for your blood sugars and for your bones. It could even improve your psychological health.

We have known for a long time that lots of sitting, particularly when done in one long block, is bad for us. Back in the 1950s, researchers highlighted a stark difference in health between bus drivers (who sit all day) and bus conductors (who used to stand at the back of the bus, giving out tickets). They found the drivers were twice as likely to have heart attacks as the conductors.

DR MICHAEL MOSLEY: Invest in a standing desk. A recent trial found that, after 12 months of using a standing desk, volunteers reported feeling less anxious, less fatigued and better engaged with their work

Plenty of studies have shown that a sedentary lifestyle increases your risk of type 2 diabetes, heart disease, ageing generally and death from all causes.

Yet many of us spend ten hours or more a day on our bottoms. If you drive for a living, your choices might be limited, but if your job or lifestyle allows, try to stand as much as possible — it really can make a big difference.

John Buckley, professor of applied exercise science at University Centre Shrewsbury told me that when we sit for long periods our bodies go into ‘sleep’ mode, shutting down many of the important functions that keep us healthy.

‘As hunter-gatherers we were designed to be moving most of the day,’ he says. ‘Sitting slows our metabolism and drops everything to a resting level. However, when you stand up, all your systems function optimally, and gravity pulls your body without you realising.

‘This small but constant force helps us to maintain muscle strength and bone density, too.’

Our bodies need the constant, almost imperceptible increase in muscle activity that standing provides.

The very simplest movement helps us to keep our all-important blood sugar under control.

You might hope you can offset the evils of spending all day on your bottom with a sweaty trip to the gym after work, but emerging evidence suggests that, unless you’re doing 40 minutes of moderately vigorous exercise every single day, you cannot undo the damage that sitting causes.

Even worse, if you sit for long periods each day you could be decreasing the benefits of any exercise you do.

So stand whenever you can throughout your day and get into the habit of spending more time on your feet than on your bottom.

  • Invest in a standing desk. A recent trial found that, after 12 months of using a standing desk, volunteers reported feeling less anxious, less fatigued and better engaged with their work.
  • Set a ping alarm on your phone to remind you to stand up briefly every 30 minutes.
  • When the phone rings, stand up to take the call (better still, walk and talk).
  • Initiate ‘standing meetings’ or ‘walking meetings’.
  • Stand on public transport.
  • Put the remote control out of reach so you have to get up every time you want to change channels.
  • Stand up at every TV advertisement break and do some stretches or squats.

Adapted from Just One Thing: How Simple Changes Can Transform Your Life by Dr Michael Mosley, published by Short Books at £16.99. © Dr Michael Mosley. Order a copy of Just One Thing from WHSmith.co.uk for only £8.49 (RRP 16.99). To redeem online add product to your basket and apply the voucher code 60663238 in the promo code box. Offer excludes delivery costs. Terms apply. Valid until 2/11/2022.

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Multiple Health Benefits of Chocolate, Red Wine, and Apples When Consumed in the Right Amounts

Summary: Optimal intake of B-type procyanidins, a class of polyphenols found in apples, cocoa, and red wine, is linked to metabolic and the hormesis of hemodynamic responses.

Source: Shibaura Institute of Technology

B-type procyanidins, made of catechin oligomers, are a class of polyphenols found abundantly in foods like cocoa, apples, grape seeds, and red wine.

Several studies have established the benefits of these micronutrients in reducing the risk of cardiovascular diseases and strokes. B-type procyanidins are also successful in controlling hypertension, dyslipidemia, and glucose intolerance.

Studies attest to the physiological benefits of their intake on the central nervous system (CNS), namely an improvement in cognitive functions.

These physiological changes follow a pattern of hormesis—a phenomenon in which peak benefits of a substance are achieved at mid-range doses, becoming progressively lesser at lower and higher doses.

The dose-response relationship of most bioactive compounds follows a monotonic pattern, in which a higher dose shows a greater response. However, in some exceptional cases, a U-shaped dose-response curve is seen.

This U-shaped curve signifies hormesis—an adaptive response, in which a low dose of usually a harmful compound induces resistance in the body to its higher doses. This means that exposure to low levels of a harmful trigger can induce the activation of stress-resistant pathways, leading to greater repair and regeneration capabilities.

In case of B-type procyanidins, several in vitro studies support their hormetic effects, but these results have not been demonstrated in vivo.

To address this knowledge gap, researchers from Shibaura Institute of Technology (SIT), Japan, led by Professor Naomi Osakabe from the Department of Bioscience and Engineering, reviewed the data from intervention trials supporting hormetic responses of B-type procyanidin ingestion.

The team, comprising Taiki Fushimi and Yasuyuki Fujii from the Graduate School of Engineering and Science (SIT), also conducted in vivo experiments to understand possible connections between B-type procyanidin hormetic responses and CNS neurotransmitter receptor activation.

Their article was made available online on June 15, 2022 and has been published in volume 9 of Frontiers of Nutrition on September 7, 2022.

The researchers noted that a single oral administration of an optimal dose of cocoa flavanol temporarily increased the blood pressure and heart rate in rats. But the hemodynamics did not change when the dose was increased or decreased. Administration of B-type procyanidin monomer and various oligomers produced similar results.

According to Professor Osakabe, “These results are consistent with those of intervention studies following a single intake of food rich in B-type procyanidin, and support the U-shaped dose-response theory, or hormesis, of polyphenols.”

To observe whether the sympathetic nervous system (SNS) is involved in the hemodynamic changes induced by B-type procyanidins, the team administered adrenaline blockers in test rats.

This successfully decreased the temporary increase in heart rate induced by the optimal dose of cocoa flavanol. A different kind of blocker—a1 blocker—inhibited the transient rise in blood pressure.

This suggested that the SNS, which controls the action of adrenaline blockers, is responsible for the hemodynamic and metabolic changes induced by a single oral dose of B-type procyanidin.

This suggested that the SNS, which controls the action of adrenaline blockers, is responsible for the hemodynamic and metabolic changes induced by a single oral dose of B-type procyanidin. Image is in the public domain

The researchers next ascertained why optimal doses, and not high doses, are responsible for the thermogenic and metabolic responses. They co-administered a high dose of cocoa flavanol and yohimbine (an α2 blocker) and noted a temporary but distinct increase in blood pressure in test animals. Similar observations were made with the use of B-type procyanidin oligomer and yohimbine.

Professor Osakabe surmises, “Since α2 blockers are associated with the down-regulation of the SNS, the reduced metabolic and thermogenic outputs at a high dose of B-type procyanidins seen in our study may have induced α2 auto-receptor activation. Thus, SNS deactivation may be induced by a high dose of B-type procyanidins.”

Previous studies have proven the role of the gut-brain axis in controlling hormetic stress-related responses. The activation of the hypothalamus-pituitary-adrenal (HPA) axis by optimal stress has a strong influence on memory, cognition, and stress tolerance.

This article highlights how HPA activation occurs after a single dose of B-type procyanidin, suggesting that stimulation with an oral dose of B-type procyanidin might be a stressor for mammals and cause SNS activation.

Hormesis and its triggering biochemical pathways deliver protection against various pathological and aging processes, enhancing our general health and making us resilient to future stress.

Though the exact relation between B-type procyanidins and the CNS needs more research, the health benefits of B-type procyanidin-rich foods remains undisputed.

Funding Information
This study was supported by JSPS KAKENHI (Grant Number: 19H04036).

See also

About this diet and neuroscience research news

Author: Wang Yu
Source: Shibaura Institute of Technology
Contact: Wang Yu – Shibaura Institute of Technology
Image: The image is in the public domain

Original Research: Open access.
“Hormetic response to B-type procyanidin ingestion involves stress-related neuromodulation via the gut-brain axis: Preclinical and clinical observations” by Taiki Fushimi et al. Frontiers in Nutrition


Abstract

Hormetic response to B-type procyanidin ingestion involves stress-related neuromodulation via the gut-brain axis: Preclinical and clinical observations

B-type procyanidins, a series of catechin oligomers, are among the most ingested polyphenols in the human diet.

Results of meta-analyses have suggested that intake of B-type procyanidins reduces cardiovascular disease risk.

Another recent focus has been on the effects of B-type procyanidins on central nervous system (CNS) function.

Although long-term B-type procyanidin ingestion is linked to health benefits, a single oral intake has been reported to cause physiological alterations in circulation, metabolism, and the CNS.

Comprehensive analyses of previous reports indicate an optimal mid-range dose for the hemodynamic effects of B-type procyanidins, with null responses at lower or higher doses, suggesting hormesis.

Indeed, polyphenols, including B-type procyanidins, elicit hormetic responses in vitro, but animal and clinical studies are limited. Hormesis of hemodynamic and metabolic responses to B-type procyanidins was recently confirmed in animal studies, however, and our work has linked these effects to the CNS.

Here, we evaluate the hormetic response elicited by B-type procyanidins, recontextualizing the results of intervention trials. In addition, we discuss the possibility that this hormetic response to B-type procyanidins arises via CNS neurotransmitter receptors.

We have verified the direction of future research for B-type procyanidins in this review.

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Judge orders chocolate maker to destroy its chocolate bunnies

Lindt & Spruengli’s foil-wrapped chocolate bunnies deserve protection from copycat products, Switzerland’s highest court ruled Thursday, and ordered German discounter Lidl to stop selling a similar product in Switzerland and to destroy its stock. (Arnd Wiegmann, Reuters)

Estimated read time: Less than a minute

ZURICH — Lindt & Spruengli’s foil-wrapped chocolate bunnies deserve protection from copycat products, Switzerland’s highest court ruled on Thursday, and ordered German discounter Lidl to stop selling a similar product in Switzerland and to destroy its remaining stock.

Surveys submitted by Lindt showed Lindt’s Easter bunny was well known to the public, the federal cCourt said, adding the two products were likely to be confused even though there were some differences between them.

It overturned a Swiss commercial court’s ruling against Lindt and in favor of two Swiss units of Lidl last year and ordered Lidl to destroy its inventory of chocolate bunnies.

“Destruction is proportionate, especially as it does not necessarily mean that the chocolate as such would have to be destroyed,” it said in a summary of its verdict.

Swiss premium chocolate maker Lindt has fought many court battles over the years to protect one of its best-selling products.

Germany’s federal court ruled last year that the gold tone of its foil-wrapped Easter bunny had trademark protection.

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Chocolate crunch: Hershey says it won’t be able to meet Halloween demand this year

This Halloween may bring more tricks than treats, with candy maker Hershey warning on Thursday that it won’t be able to meet consumer demand for the October 31 holiday. 

CEO Michele Buck warned about the potential shortfall on the company’s second-quarter earnings call, noting that while seasonal consumer demand remains high, “We will not be able to fully meet consumer demand due to capacity constraints.”

That means Halloween favorites such as Reese’s Peanut Butter Cups, Kit Kat, Mr. Goodbar and Almond Joy may not be as plentiful this Halloween as in previous years.

Americans have turned to sugary treats in the pandemic, pushing candy and chocolate sales to a record high of $36.9 billion in 2021, according to the National Confectioners Association. With consumer demand rising, Hershey was faced with a dilemma, since their Halloween candy is made on the same equipment as its regular inventory, Buck noted. 


From lions and tigers to cars and rockets, “School of Chocolate” features edible sculptures

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“[W]e have a strategy of prioritizing everyday on-shelf availability,” Buck noted on the conference call. “It was a tough decision to balance that with the seasons, but we thought that was really important.”

Of course, people who want to give out Halloween treats this October will have other choices in the candy aisle, with rivals such as Mars (maker of M&Ms and other candies) and Ferraro (Butterfinger and Crunch bars) likely stepping in to fill the sugary void.

It’s not only capacity constraint that is challenging Hershey, Buck added that supply-chain issues also remain a problem. 

“I think generally we continue to see struggles across the supply chain,” she said. “[W]e’re now starting to see bigger concerns relative to scarcity of ingredients needing to leverage different suppliers at higher cost and price points in order to secure production.”

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Salmonella: Barry Callebaut, world’s biggest chocolate factory, shut over outbreak

Swiss chocolate producer Barry Callebaut paused production at its plant in Wieze, Belgium, on Monday, the company said in a statement Thursday.

The Wieze plant is the biggest chocolate factory in the world, according to government tourism website Visit Flanders.

“For Barry Callebaut food safety is paramount. Our robust food safety programs in place allowed us to quickly identify lecithin as the source of the contamination,” read the statement, adding that Belgian food authorities (FAVV) were informed of the incident.

Lecithin is a fatty substance used to bind together other ingredients in the chocolate.

The company said it has taken precautionary measures, including recalling all products manufactured since the time of testing. Production in Wieze will remain suspended until further notice.

“We are currently reaching out to all customers who may have received impacted products,” the statement said.

The company, which made almost $8 billion in sales over the 2020-21 financial year, produces chocolate for other chocolate makers, including small chocolatiers and big-name brands, though it declined to provide its customers names when asked by CNN Business.

“Barry Callebaut will now take the time to continue with the very diligent root cause analysis — keeping the FAVV informed in the process. When that is completed the lines will be cleaned and disinfected before resuming the production process,” the company said.

Anna Cooban contributed reporting.

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