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If cocoa has health benefits, how do I maximize those benefits? Obviously hot chocolate mixes full of added sugar are bad. Is there a brand I should buy that maximizes flavonoid content?
UPDATE: I’m drinking (what I think is) unprocessed cocoa now, sweetened with sucralose, and dissolved in hot water with a little skim milk. It’s a bitter taste, different from chocolate, but I can get used to it, just like getting used to drinking black coffee or unsweetened tea.
Hal Canary |
Food |
2009-10-24 11:58:43 UTC
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(Here’s a new feature on the blog: Judging a Book by its Cover. I’ll present a book cover with no further commentary.)
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Hal Canary |
Judging a Book by its Cover |
2009-10-07 20:25:31 UTC
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1) Brew 1 quart of double-strong plain green tea.
2) Let cool five or fifteen minutes.
3) Remove teabags.
4) Add a handful of sucralose (Splenda).
5) Add a big squirt of lemon juice.
6) Pour over a two-quart pitcher full of ice.
7) Stir it up, then serve.
Hal Canary |
Food |
2009-10-07 19:17:52 UTC
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Need a catchy slogan. This won’t do: What do we want? A stimulus big enough to close the output gap! When do we want it? Six months ago!
Hal Canary |
Economics, Politics |
2009-10-07 07:13:54 UTC
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