Diabetics

Xocai Healthy Chocolate is diabetic friendly!

Jeanette Brooks, the president and founder of the company is diabetic. We started eating the product because Joanne was diagnosed Type II. We have Type I friends who are eating and enjoying Xocai daily.

“Cocoa is rich in antioxidant flavonoids called flavonols, which include procyanidins, epicatechins and catechins. Studies have shown that people with high blood levels of flavonoids have lower risk of heart disease, lung cancer, prostate cancer, asthma and diabetes. This reduction in health risks is due to the many beneficial properties of flavonoids: they possess anti-inflammatory, antioxidant, antibacterial, anticancer and antiviral properties.

One of the most promising areas related to the healing properties of chocolate is diabetes, especially Type II diabetes, since complications of the disease affect not only the heart, but blood vessels, nerves, kidneys and eyes.

A recent study done by Italian researchers suggest that flavonols present in chocolate can protect the cardiovascular system and can improve the utilization of insulin in diabetic patients. The findings indicate that flavonols can lower blood pressure and lower overall blood fat levels. The researchers stated, “Our findings support a potentially beneficial action of chocolate flavonols on blood pressure, vasorelaxation and insulin sensitivity, and suggest further research in this area.” High blood sugar causes all of the serious side effects of diabetes. This study shows that cocoa flavonoids make the body more sensitive to insulin (or decrease insulin resistance), thus reducing blood sugar levels.1”

1 Grassi D, et al. Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. American Journal of Clinical Nutrition 2005 Mar;(81):611-614

All of the text above was taken from “Healthy Chocolate & Diabetes” by Steven E. Warren, M.D., D.P.A. For copies of these, please visit healthychocolatetools.com

Breakthroughs in Health,  February 2007, page 37

“How does chocolate help prevent or reverse a diabetic state?  A recent article in the Journal of Nutrition discusses the protection that cocoa polyphenols can provide against postprandial (after-meal) oxidative stress.  The authors explain that the oxidative stress that occurs shortly after eating a meal high in fats, sugars and other unhealthy agents can be minimized by consuming dietary polyphenols, specifically from cocoa-based foods…….In addition, a 2005 study from Italy’s University of L’Aquila and Tufts University suggests that the flavanols in chocolate can protect the cardiovascular system from the effects of diabetes by enhancing insulin use in diabetic patients.  The study indicates that flavanols can lower blood pressure and lower overall blood-fat levels.  The researchers state, “Our findings support a potentially beneficial action of chocolate flavanols on blood pressure, vasorelaxation and insulin sensitivity”……….Accumulating research indicates that cocoa flavanols make the body more sensitive to insulin, thus reducing blood-sugar levels.” 

Breakthroughs in Health, February 2007, page 35

“When comparing chocolate products for your health regimen, look for the following information about a product’s manufacturing and processing:

• The Product should contain at least 70 percent pure cocoa.
• The beans should be dried (rather than roasted).
• The processing temperature should not exceed 110?F.
• No sort of alkalization or dutching should be part of the processing of high-quality chocolate products.”

these statements have not been evaluated by the FDA. This information and these products are not intended to diagnose, treat, cure or prevent any disease. Results may vary.