Här kommer länken till tidigare inlägg!
http://www.aftonbladet.se/kropphalsa/ar
Kersti & Eric
Utanför butiken på Vegagatan 54
onsdag 31 mars 2010
Intressant artikel i Aftonbladet
Choklad kan sänka blodtrycket
Fakta: Kan även skydda efter infarkt
I fjol presenterade forskare vid Karolinska institutet en studie bland 1 169 patienter med slutsatsen att den som redan har haft en hjärtinfarkt hade mindre risk att drabbas av en ny inom en åttaårsperiod om han eller hon åt choklad några gånger i veckan. Läkarna och forskarna bakom den studien betonade dock vikten av mer forskning innan slutsatserna kan tas för sanning. (TT)
Den som suktar efter påskchokladen kan känna sig nöjd med nya resultat från tyska forskare. Deras studie pekar mot att choklad kan sänka blodtrycket och minska risken för igenproppade blodkärl.
De som åt mest choklad i studien, i genomsnitt 7,5 gram om dagen vilket motsvarar ungefär en ruta, hade lägre blodtryck och 39 procent lägre risk att drabbas av hjärtinfarkt eller stroke, jämfört med personer som åt minst choklad, mindre än 2 gram dagligen. Sambandet var starkast för stroke, enligt studien som publiceras i medicintidskriften European Heart Journal.
Stor studie
Tyska forskare följde nästan 19 400 personer, 35–65 år, inom ramen för den stora europeiska EPIC-studien som egentligen syftar till att hitta samband mellan livsstilsfaktorer och cancer. Under några år i mitten och slutet av 1990-talet fick deltagarna svara på en rad frågor, bland annat om sina kostvanor. De vägdes och mättes och deras blodtryck kontrollerades. Åtta år senare hade 166 personer i gruppen drabbats av infarkt och 136 av stroke, och när forskarna hade kontrollerat för riskfaktorer som rökning och ålder kvarstod chokladen som det som skiljde grupperna åt. Ju mer choklad, desto lägre risk för hjärt-kärlsjukdom, vilket forskarna tror kan bottna i de nyttiga flavanolernas gynnsamma effekt på blodkärlen och blodtryck.
Choklad kan sänka blodtrycket
Fakta: Kan även skydda efter infarkt
I fjol presenterade forskare vid Karolinska institutet en studie bland 1 169 patienter med slutsatsen att den som redan har haft en hjärtinfarkt hade mindre risk att drabbas av en ny inom en åttaårsperiod om han eller hon åt choklad några gånger i veckan. Läkarna och forskarna bakom den studien betonade dock vikten av mer forskning innan slutsatserna kan tas för sanning. (TT)
Den som suktar efter påskchokladen kan känna sig nöjd med nya resultat från tyska forskare. Deras studie pekar mot att choklad kan sänka blodtrycket och minska risken för igenproppade blodkärl.
De som åt mest choklad i studien, i genomsnitt 7,5 gram om dagen vilket motsvarar ungefär en ruta, hade lägre blodtryck och 39 procent lägre risk att drabbas av hjärtinfarkt eller stroke, jämfört med personer som åt minst choklad, mindre än 2 gram dagligen. Sambandet var starkast för stroke, enligt studien som publiceras i medicintidskriften European Heart Journal.
Stor studie
Tyska forskare följde nästan 19 400 personer, 35–65 år, inom ramen för den stora europeiska EPIC-studien som egentligen syftar till att hitta samband mellan livsstilsfaktorer och cancer. Under några år i mitten och slutet av 1990-talet fick deltagarna svara på en rad frågor, bland annat om sina kostvanor. De vägdes och mättes och deras blodtryck kontrollerades. Åtta år senare hade 166 personer i gruppen drabbats av infarkt och 136 av stroke, och när forskarna hade kontrollerat för riskfaktorer som rökning och ålder kvarstod chokladen som det som skiljde grupperna åt. Ju mer choklad, desto lägre risk för hjärt-kärlsjukdom, vilket forskarna tror kan bottna i de nyttiga flavanolernas gynnsamma effekt på blodkärlen och blodtryck.
tisdag 30 mars 2010
Organic Agriculture
Because we are committed to encouraging organic agriculture in Ecuador, we feel it is critical to start in the schoolroom.This program provides curriculum support for agricultural schools throughout Ecuador to ensure that information on organic production is an integral part of the overall education. Currently, this program is operating in four different schools in two different regions in Ecuador.
Because we are committed to encouraging organic agriculture in Ecuador, we feel it is critical to start in the schoolroom.This program provides curriculum support for agricultural schools throughout Ecuador to ensure that information on organic production is an integral part of the overall education. Currently, this program is operating in four different schools in two different regions in Ecuador.
The darker the healthier
Relax News
Monday, 8 February 2010
This Valentine's Day while wading through the sea of chocolate options, consider giving the gift of flavonoid-rich chocolate.
Chocolate has been researched and used for its medicinal properties since the 1500s. It is believed that it was a mainline medicine used to treat everything from lung infections to infertility before it became a decadent, readily accessible food. In 2009 alone there were a number of positive studies showing promising results for the use of flavonoid-rich chocolate as a nutritive sunblock, to increase heart health, lower blood pressure and even possibly ward off cancer.
Most often the darker the chocolate the better but processing can greatly impact flavonoid levels. To find a healthy chocolate, according to CookingLight.com, companion site for the US nutrition and fitness magazine, "it's best to choose a brand that has a high cocoa content, 70 percent or greater."
Raw chocolate might be the very best option. The RawChocolateShop.com, creator of Ombars, raw chocolate bar, and champion of all raw chocolate brands, list Pacari Ecuadorian Chocolate Selection Box (£15.95/€18, 272g), A Little Bag of Love either the ''the red one'' or ''the pink one'' (£8.99/€10, 145g) as their top three recommendations for Valentine’s Day.
Studies:
Eating chocolate can significantly protect the skin from UV light: http://www.ncbi.nlm.nih.gov/pubmed/19735513?
Relax News
Monday, 8 February 2010
This Valentine's Day while wading through the sea of chocolate options, consider giving the gift of flavonoid-rich chocolate.
Chocolate has been researched and used for its medicinal properties since the 1500s. It is believed that it was a mainline medicine used to treat everything from lung infections to infertility before it became a decadent, readily accessible food. In 2009 alone there were a number of positive studies showing promising results for the use of flavonoid-rich chocolate as a nutritive sunblock, to increase heart health, lower blood pressure and even possibly ward off cancer.
Most often the darker the chocolate the better but processing can greatly impact flavonoid levels. To find a healthy chocolate, according to CookingLight.com, companion site for the US nutrition and fitness magazine, "it's best to choose a brand that has a high cocoa content, 70 percent or greater."
Raw chocolate might be the very best option. The RawChocolateShop.com, creator of Ombars, raw chocolate bar, and champion of all raw chocolate brands, list Pacari Ecuadorian Chocolate Selection Box (£15.95/€18, 272g), A Little Bag of Love either the ''the red one'' or ''the pink one'' (£8.99/€10, 145g) as their top three recommendations for Valentine’s Day.
Studies:
Eating chocolate can significantly protect the skin from UV light: http://www.ncbi.nlm.nih.gov/pubmed/19735513?
Organic
At Pacari, we are concerned with the sustainability of the ecosystem within Ecuador. We believe that business, especially in a developing country like ours, has a duty to support healthy and environmentally sound production. Over the past few decades, we have seen significant growth in non-organic agriculture, which can cause irreparable damage to the environment as well as the health of the farm workers.
Using organically produced ingredients ensures that no harm is done to the environment during the growing process. Organics also protect all of our health -- both of the workers who grow the ingredients, and our customers who enjoy our chocolates.
In an effort to promote the use of sustainable and organic agriculture, Pacari only purchases from 100% organic farms. All farms from which Pacari sources its products are certified by USDA Organic and EU Organic Regulation 2092/91.
Fair Trade
We work directly with small scale farmers, not middle men, to ensure that they are fairly compensated for their products. We pay a significant premium over market prices to ensure that the producers capture sufficient value for their hard work.
We are located within a few hour´s drive from most of our producers, and we work closely with them to help improve their organic agriculture processes and bean quality. Because we have been able to build a trusted business relationship, and provide advisory services as part of our business partnership, we have developed long term commitment with each of our producers.
We also ensure that our producers are pay fair wages and follow strict guidelines on working conditions for their farm laborers in keeping with Fair Trade practices. Some of our producers are already Fair Trade certified by Fairtrade Labeling Organization (FLO).
At Pacari, we are concerned with the sustainability of the ecosystem within Ecuador. We believe that business, especially in a developing country like ours, has a duty to support healthy and environmentally sound production. Over the past few decades, we have seen significant growth in non-organic agriculture, which can cause irreparable damage to the environment as well as the health of the farm workers.
Using organically produced ingredients ensures that no harm is done to the environment during the growing process. Organics also protect all of our health -- both of the workers who grow the ingredients, and our customers who enjoy our chocolates.
In an effort to promote the use of sustainable and organic agriculture, Pacari only purchases from 100% organic farms. All farms from which Pacari sources its products are certified by USDA Organic and EU Organic Regulation 2092/91.
Fair Trade
We work directly with small scale farmers, not middle men, to ensure that they are fairly compensated for their products. We pay a significant premium over market prices to ensure that the producers capture sufficient value for their hard work.
We are located within a few hour´s drive from most of our producers, and we work closely with them to help improve their organic agriculture processes and bean quality. Because we have been able to build a trusted business relationship, and provide advisory services as part of our business partnership, we have developed long term commitment with each of our producers.
We also ensure that our producers are pay fair wages and follow strict guidelines on working conditions for their farm laborers in keeping with Fair Trade practices. Some of our producers are already Fair Trade certified by Fairtrade Labeling Organization (FLO).
Pacari Chocolate is a family-owned company, dedicated to making the highest quality organic chocolate from Ecuador.
Santiago Peralta and Carla Barboto set out to build a business based on socially and environmentally sustainable principles to ensure that their products supported the well being of the land and the community around it. Combining a passion for sustainable business and a commitment to preserving the native Arriba Nacional cacao, they developed Pacari Chocolate - the first single-origin organic chocolate made entirely in Ecuador.
After working with cacao growers and studying European chocolate-making techniques, they developed local production capability to create a fine chocolate with the best flavor and texture possible. An essential ingredient is being involved in the entire process - from working directly with the cacao growers to designing the packaging, and in every step in between. Pacari works in small batches using carefully selected ingredients to bring you an exquisite chocolate experience.
Pacari chocolate is created from one of nature´s greatest treasures - the cacao bean. The word Pacari means "nature" in Quechua, an indigenous language of Ecuador. The name was chosen to evoke all that our chocolate is about: the best products from the earth, 100% natural and 100% Ecuadorian.
Pacari continues to seek out innovative ways to offer the best of the Arriba Nacional cacao, which began with the Raw Chocolate line, and will continue with a new way to enjoy the whole bean. Stay tuned!
Santiago Peralta and Carla Barboto set out to build a business based on socially and environmentally sustainable principles to ensure that their products supported the well being of the land and the community around it. Combining a passion for sustainable business and a commitment to preserving the native Arriba Nacional cacao, they developed Pacari Chocolate - the first single-origin organic chocolate made entirely in Ecuador.
After working with cacao growers and studying European chocolate-making techniques, they developed local production capability to create a fine chocolate with the best flavor and texture possible. An essential ingredient is being involved in the entire process - from working directly with the cacao growers to designing the packaging, and in every step in between. Pacari works in small batches using carefully selected ingredients to bring you an exquisite chocolate experience.
Pacari chocolate is created from one of nature´s greatest treasures - the cacao bean. The word Pacari means "nature" in Quechua, an indigenous language of Ecuador. The name was chosen to evoke all that our chocolate is about: the best products from the earth, 100% natural and 100% Ecuadorian.
Pacari continues to seek out innovative ways to offer the best of the Arriba Nacional cacao, which began with the Raw Chocolate line, and will continue with a new way to enjoy the whole bean. Stay tuned!
Prenumerera på:
Inlägg (Atom)