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Pastimes : Heart Attacks, Cancer and strokes. Preventative approaches -- Ignore unavailable to you. Want to Upgrade?

To: LindyBill who wrote (2119)	11/24/2008 2:51:13 AM
From: Neeka	Read Replies (1) \| Respond to of 39304

My DIL is a raw food aficionado, and along with raw cacao butter, coconut oil and raw cacao powder she uses Agave in her chocolates. She writes on her blog: Cacao is high in Magnesium, Chromium, Iron and Vitamin C. The nutritional properties of Raw Chocolate is winning the hearts of many not only is it good for your heart (ever wonder why chocolate is always given on Valentines day?) but the scientific community is learning that this lovely nut has to date the highest ORAC Score (Oxygen radical absorbance capacity) which is one of the most reliable tests to determine the antioxidant potency available. What that means is that this dark chocolate can neutralize free radicals through the donation of an electron, which in turn could slow down or even reverse signs of aging and a whole lot more! Chocolate Chuncklet squares: 1/4 cup coconut oil (melted) 2 Tbs cacao butter (melted) 1/2 tsp + 1/8 tsp vanilla extract 2/3 cup cacao powder 1/3 cup agave terasrawinspiration.blogspot.com Now I have this sweet tooth, so I'm going to make some of this chocolate and keep it in my freezer and pull a piece out every once in awhile when I feel the need. -gg- I understand Agave also has a low glycemic index. I'll go look it up.