Someone I know who is
a scientist at a chocolate company, when I asked her why some of their newer chocolates behaved really differently in recipes, she said, «You know?
Not exact matches
Cocoa powder and dark
chocolate has equivalent polyphenol content and greater antioxidant and flavanol content than various super fruits, claims a new study by research
scientists based
at the Hershey Center for Health and Nutrition.
All that may or may not be true, I'm no
scientist after all but
at least you will still have saved all those calories by substituting
chocolate for all those yummy dates!
Scientists at Harvard are studying the connection between eating
chocolate and heart health.
Food
scientists at the University of British Columbia have developed a faster and cheaper way to quantify antioxidant levels in
chocolate.
That's one area where
scientists are hard
at work, according to Carl L. Keen, a professor of nutrition and internal medicine
at the University of California, Davis, who has collaborated with
chocolate manufacturer Mars.
Ethan Allen
at ATTP points to responses that James Hansen has written on the Atmospheric Physics and Chemistry Paper newly accepted, including a twenty page version for those bunnies who busy hiding the
chocolate eggs tonight (and a fine and well deserved Easter morning to all:) and a comment on why really really really dangerous was a proper description of the path we are on and how the reticence of
scientists is
at least partially to blame.