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DIY Foundation Makeup with Sunscreen

AHA Publisher — Fri, 08 Jul 2022 07:00:30 +0000

Kyra Oliver via Dr. Axe – Foundation makeup has many benefits, specifically helping to smooth out the tone of the skin. But most store-bought foundation products are filled with a long list of ingredients that can damage your skin, cause cancer and affect your endocrine system. It also has a long history with its appeal for stage actors created by the famous Max Factor, but even the ancient Greeks and Romans wore contaminated foundation containing high levels of white lead and mercury that caused lethal poisoning. Some ingredients, as reported by greenamerica.org, are found to be toxic. Parabens, synthetic scents, nanoparticles, formaldehyde, mercury and lead are just a few that can be found on most labels. You can search products on the Cosmetic Database website at ewg.org, but perhaps the easiest and healthiest thing to do is make your own right at home. DIY foundation makeup can be a fundamental part of your natural skin care routine. Keep in mind that DIY makeup, as an all-natural foundation, is not as daunting to make as you may think to prepare. In fact, it is very easy and can be made with just a few ingredients. When choosing your ingredients, use unrefined, raw and organic where possible. Let’s jump into your personal homemade makeup that is just right for you! How to Make DIY Foundation To start making your DIY foundation makeup, measure all of your ingredients and set aside. Now, using a double-boiler or a glass bowl in a pan of water, turn on low heat and place the cupuacu butter, coconut oil and the cocoa butter into the bowl. Using a whisk, stir to blend. Cupuacu butter is an amazing ingredient because it is the key to this emollient-rich recipe. Made from pulp of the fruit of the cupuacu tree that is native to the Amazon rainforests, cupuacu butter is a great vegan alternative and is more than 150 percent richer in its ability to hydrate the skin than shea butter. Though shea butter is a great option, if soft, supple moisturized skin is what you’re after, try cupuacu butter! Now add the vitamin E and the rose hip seed oil. Make sure to blend well. Remove from heat. Vitamin E has long been known for its skin-healing properties. It fights free radical damage while helping reduce inflammation, plus it’s a natural anti-aging nutrient. Chock-full of nourishing vitamins and antioxidants, rosehip seed oil may help reduce fine lines, wrinkles, diminish those dark spots and help hydrate dry skin making it the perfect ingredient to this extra moisturizing foundation. Next up, add the zinc oxide and stir. Zinc oxide offers some amazing sunscreen benefits. You need to make sure you choose the uncoated, non-nano and non-micronized versions. In addition to being a great sun-blocker and cancer-fighter, zinc oxide lowers skin inflammation, helps prevent acne and locks in moisture all the while helping form healthy collagen in the skin. Now, let’s add some color to your DIY foundation makeup! It is important to be careful with the amount of cacao and cinnamon you add. The reason is that these ingredients offer the tone of the foundation. If you need it darker, you will want to add more. For a lighter tone, use less. The best thing to do is start with less and test it on your jawline, in sunlight, to get just the right amount. Make sure to pay attention to how much you use so that you can note it in your personal DIY makeup recipe. To give you an idea, about a ½ tablespoon of cocoa powder will give you a light foundation, add another teaspoon for a medium foundation, and one tablespoon will result in a medium-dark foundation. Cacao is a pretty amazing ingredient that not only is delicious in some recipes, but it’s great for the skin with its high antioxidant contents. Meanwhile, benefit-rich cinnamon is right up there with cacao in the antioxidant category and has been used medicinally for centuries. Once you have reached your desired shade, pour the DIY foundation makeup into your container and allow it to cool. You can use a silicon makeup tube or a glass jar. If using a jar, make sure to wash your hands prior to each use to avoid contamination. DIY Foundation Makeup With Sunscreen Keep in mind that DIY makeup, as an all-natural foundation, is not as daunting to make as you may think to prepare. In fact, it is very easy and can be made with just a few ingredients. When choosing your ingredients, use unrefined, raw and organic where possible. INGREDIENTS 1.5 ounces cupuacu butter 2 ounces coconut oil 0.5 ounce cocoa butter 1 ounce rose hip seed oil ⅛ teaspoon vitamin E oil 0.5 ounces zinc oxide (look for uncoated, non-nano and non-micronized) organic cocao powder cinnamon or nutmeg (ginger or arrowroot powder can be used to lighten the shade) INSTRUCTIONS Using a double-boiler or a glass bowl in a pan of water, place the cupuacu butter, coconut oil, and cocoa butter and stir to blend well. Add the vitamin E oil and rose hip oil. Blend well. Remove from heat and add the zinc oxide. Note: The more you add, the higher the sunscreen levels. Then, add the cacao and cinnamon or nutmeg. Remember the amount of these ingredients that you use will determine the shade of the foundation. Start with less until you reach your desired shade. Test it on your jawline in sunlight to ensure the shade that works best for you. Store in a silicon tube or glass jar. Make sure hands are clean prior to dipping into the jar if you use that type of container, to prevent contamination. To read the original article click here.

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Is It the Sugar, the Milk, or the Cocoa in Chocolate Causing Acne?

AHA Publisher — Mon, 03 Jan 2022 08:00:11 +0000

Michael Greger M.D. FACLM via Nutrition Facts – Is the link between chocolate and acne due to the sugar, the milk, or the cocoa in chocolate? Researchers put white chocolate, dark chocolate, baking chocolate, and cocoa powder to the test to find out. A century ago, “diet was commonly used as an adjunct treatment for acne. During the 1960s, however, the diet–acne connection fell out of favor.” Why? Because of a study that purportedly “‘proved’ that chocolate had no influence on acne by comparing a chocolate bar to a pseudo chocolate bar composed of 28% hydrogenated vegetable oil, a food known to increase inflammatory markers.” It’s no wonder real chocolate didn’t come out looking so bad when compared to that pure trans-fat-laden fake chocolate. As well, in another study, small groups of medical students ate a variety of purported acne-causing culprits, and only about a third broke out. However, there was no control group for comparison. Nevertheless, these two studies, despite their “major design flaws, were sufficient to dissociate diet from acne in the minds of most dermatologists. Textbooks were revised to reflect this new academic consensus, and dermatologists took the stance that any mumblings about the association between diet and acne were unscientific and one of the many myths surrounding this ubiquitous disease.” “Comments such as ‘The association of diet with acne has traditionally been relegated to the category of myth’ are commonplace in both the past and current [medical] literature…[however] the major textbooks of dermatology promulgate the notion that diet and acne are unrelated, yet rely only on 2 primary references”—those two flawed studies. So, this “present consensus within the dermatology community that diet and acne are unrelated has little or no factual support.” But there is reason to suspect chocolate consumption may be an issue, as I discuss in my video Does Cocoa Powder Cause Acne?. Blood was taken from subjects before and after they ate a couple bars of milk chocolate. It appears the milk chocolate “primes” some of their pus cells to release extra inflammatory chemicals when you expose them to acne-causing bacteria in a petri dish. “This may indeed represent one of the mechanisms that could explain the effects of chocolate on acne,” but how do we know it’s the chocolate and not the added sugar or milk? If you survey teens on their acne severity and eating habits, there does appear to be a link to chocolate consumption, as you can see at 2:18 in my video, but is this association from people sprinkling cocoa powder in their smoothie or eating dark chocolate, or is it because of the added sugar and milk? As you can see at 2:32 in my video, simply cutting down on sugary foods and refined grains can halve pimple counts in a few months, which was significantly better than the control group. You can view compelling before-and-after pictures at 2:38. To tease out whether or not it was the sugar, researchers gave subjects milk chocolate or jelly beans. If it was just the sugar, then, presumably, acne would get worse equally in both groups. Instead, the chocolate group got worse, experiencing a doubling of acne lesions, whereas there was no change in the jelly bean group, as you can see at 2:52 in my video. So, apparently, it’s not just the sugar. Maybe there is something in chocolate, or is it only in milk chocolate? “There have been no studies assessing the effects of pure chocolate (made of 100% cocoa) on acne”…until researchers randomized 57 volunteers with “mild-to-moderate acne” into three groups, receiving white chocolate bars, dark chocolate bars, or no chocolate bars every day for a month. The dark chocolate wasn’t just any dark chocolate; it was 100 percent chocolate, like Baker’s chocolate. Unlike pure dark chocolate, white chocolate is packed with sugar and milk. What happened? Indeed, acne lesions worsened in the white chocolate group, but not in the dark chocolate or control groups. “According to this study, white but not dark chocolate consumption is associated with exacerbation of acne lesions.” Other studies, however, did show acne worsening on dark chocolate. As you can see at 3:55 in my video, when research subjects were given a single, large quantity of Ghirardelli baking chocolate, they broke out within days. “Significant increases were found” in the total average number of acne lesions within only four days. The same was found with more chronic consumption of dark chocolate. Subjects ate half a small chocolate bar a day for a month, and increased acne severity was reported within two weeks, as you can see, along with before-and-after pictures, at 4:11 in my video. Was anything lacking in these two studies? Subjects were either given chocolate every day or one big load of chocolate, and their acne got worse. What didn’t these studies include? Long-time NutritionFacts followers should know the answer by now. The studies were missing a control group. If you look at surveys, you’ll find that most people believe chocolate can cause acne. So, if you give people a big load of chocolate, it’s possible the stress and expectation of breaking out contributes to actually breaking out. To really get to the bottom of this, you’d have to design a study where people were given disguised chocolate so you could expose them to chocolate without their knowledge and see if they still break out. For example, you could put cocoa powder into opaque capsules, so the participants don’t know if they were getting cocoa or placebo. This would have the additional benefit of eliminating the cocoa butter fat factor. No milk, no sugar, no fat—just pure cocoa powder in capsules versus a placebo. There had never been such a study…until now. A double-blind, placebo-controlled study assessed the effect of chocolate consumption—actually, cocoa powder consumption—in subjects with a history of acne. Participants were assigned to swallow capsules filled either with unsweetened, 100-percent cocoa or a placebo of an unflavored, unsweetened gelatin powder. Interestingly, “240 capsules were required for 6 oz of [cocoa] powder.” So, what happened? As you can see at 5:50 in my video, researchers found the same significant increase, the same doubling of acne lesions within four days, just like in the Ghirardelli study. So, sadly, it really “appears that in acne-prone…individuals, the consumption of chocolate correlates to an increase in the exacerbation of acne.” Now, the study included only men, who don’t have to deal with cyclical hormonal changes like women do, and it’s hard to imagine that after swallowing hundreds of capsules, the real cocoa group didn’t burp up some cocoa taste and realize they were not in the placebo group. But, the best available balance of evidence does suggest that if you’re bothered by acne, you may want to try backing off on chocolate to see if your symptoms improve. What about the effects of chocolate, dairy products, and sugar on acne risk? See my video Does Chocolate Cause Acne?. KEY TAKEAWAYS Although diet was a common adjunct treatment for acne a century ago, studies have been published, purporting to prove that chocolate was not associated with acne. The first was designed misleadingly, pitting a chocolate bar against a fake one composed of 28 percent hydrogenated vegetable oil, a food known to increase inflammatory markers, and another had no control group for comparison. Nevertheless, these two studies, despite major design flaws, effectively dissociated diet from acne in the minds of most dermatologists. Milk chocolate, however, appears to “prime” some pus cells to release extra inflammatory chemicals when exposed to acne-causing bacteria in a petri dish. To investigate whether the chocolate itself is the culprit and not the added sugar or milk, researchers gave subjects milk chocolate or jelly beans. The chocolate group got worse, doubling their acne lesions, while the jelly bean group had no change. So, sugar doesn’t appear to be the culprit. Researchers randomized acne patients to receive white chocolate bars (packed with sugar and milk), dark (100 percent) chocolate bars, or no chocolate bars, and found that acne lesions worsened in the white chocolate group, but not in the dark chocolate or control groups. Other studies did show dark chocolate exacerbating acne, but they lacked a control group, so simply the expectation of experiencing a worsening of acne from consuming chocolate cannot be discounted. In a double-blind, placebo-controlled study, subjects were given capsules filled either with unsweetened, 100-percent cocoa or a placebo of an unflavored, unsweetened gelatin powder. Researchers found the same significant increase in acne lesions, so it appears consumption of chocolate correlates to greater exacerbation of pimples and lesions in those prone to acne. To read the original article click here.

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No-Bake Coconut Cookies Recipe

AHA Publisher — Thu, 18 Feb 2021 08:00:00 +0000

Dr. Josh Axe, DC, DMN, CNS – What’s better than cookies? Cookies that don’t require an oven! That’s why these no-bake coconut cookies are the best. They’re super-fast to make, there’s no baking involved and they’re so good for you, with things like almond butter and coconut oil in every bite. Best of all, there are no unpronounceable, unnatural ingredients like store-bought cookies. These no-bake cookies with coconut make a great healthy snack for kids or light dessert — plus, you can even force let the kids whip them up! Key Ingredients The best part about this coconut cookie recipe is that it results in healthy coconut cookies. Why? The ingredients are all-natural. That’s not all. The recipe makes these coconut cookies eggless, resulting in vegan coconut cookies everyone can enjoy. Here are the main players in these healthy coconut cookies: Coconut: Both the coconut flakes and coconut oil give these treats their distinct flavor — not to mention the loads of healthy fat and nutrients. Coconut oil, in particular, has been shown to help protect the brain, prevent heart disease, support liver health, combat inflammation boost the immune system, benefit skin and oral health, and so much more. Oats: Oats are high in fiber and several minerals, including manganese, phosphorus, selenium, magnesium, iron, zinc and copper. This allows them to help lower cholesterol, improve digestion and provide more protein than most grains. Almond butter: Instead of traditional butter, using almond butter helps keep this recipe vegan. In addition, it provides the benefits of almonds nutrition, which provides healthy fats, vitamin E and several health-boosting minerals. Cocoa powder: High-quality cocoa powder can actually provide benefits due to its antioxidant content. So long as you don’t overdo it, consuming it can support immune, heart, brain, eye and skin health. Let me show you how to make this wondrous no-bake coconut cookies recipe. How to Make No-Bake Coconut Cookies How do you make coconut cookies from scratch? We’ll start by lining two baking sheets with parchment paper. The cookies will “bake” on these later. Next, in a large bowl, take those filling, fiber-rich oats and mix them with the naturally sweet coconut flakes. (Note: These cookies are gluten-free as long as you use certified gluten-free oats!) Then turn your attention to the stove. Over low heat, combine the coconut oil and almond butter in a medium-sized pot. Stir it all up until that yummy-smelling mixture is melted and all the ingredients are evenly mixed. Remove the heated mix from the stove, and add in the vanilla, as well as the oats and coconut flakes from earlier. Then add in the flaxseed and cocoa powder. Keep stirring! You want the whole shebang to be nice and thick. Now, drop big ole tablespoons of the “dough” mix onto the cookie sheets. Top the cookies off with a sprinkle of coconut sugar and Himalayan salt, if you desire, and place the cookie sheets into the freezer. Let the coconut no-bake cookies hang out in the freezer for at least 20 minutes or until you’re ready to serve. When you’re ready to eat these, take the no-bake cookies out of the freezer, and let them thaw for five minutes. If you have any extras (doubtful), keep them in a sealed container in the freezer. Can you believe how easy those were? I love how there’s no refined sugar in them, but they still satisfy my sweet tooth. I hope these become a favorite around your house, too! No-Bake Coconut Cookies Recipe DESCRIPTION Chewy, chocolatey no-bake coconut cookies will satisfy your sweet tooth with no refined sugars, gluten or dairy, and they’re delicious too! INGREDIENTS 2.5 cups gluten-free rolled oats 1 cup unsweetened, flaked coconut 1/2–1 tablespoon ground flax (optional*) 1/2 cup coconut oil 1 cup almond butter 2 teaspoons vanilla extract 6 tablespoons cocoa powder coconut sugar to sprinkle on top (optional*) Himalayan pink salt to sprinkle on top (optional*) INSTRUCTIONS Line two baking sheets with parchment paper and set aside. In a large bowl, mix the oats and coconut flakes well and set aside. In a medium pot over low heat, combine the coconut oil, almond butter and cocoa, stirring continuously until the mixture is mixed evenly. Remove from heat and add in the vanilla extract, stirring until well combined. Add in the oats and coconut flakes (and flax if desired), stirring continuously until mixture becomes thick. Drop heaping tablespoons of the mixture onto the cookie sheets. Place the cookie sheets in the freezer for at least 20 minutes, or until you’re ready to serve. Take the cookies out of the freezer and allow them to thaw for 5 minutes before serving. Store any leftover cookies in a sealed container in the freezer. To read the original article click here. For more articles from Dr. Axe click here.

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54 Grams of Sugar in Your Favorite Holiday Drink? Try This Keto Recipe Instead

AHA Publisher — Tue, 08 Dec 2020 08:00:04 +0000

Dr. Don Colbert – Back away from the drive-through. Turn your car around and head home. The Peppermint Mocha on the other side of that drive-up window may cost you much more than the $7 price tag. It may cost you over 1/4 cup of straight, liquid, killer sugar. Instead, break out your blender and try our delicious keto recipe instead! Most consumers have little idea of the amount of sugar packed into lattes and gourmet coffee drinks. Unfortunately, the mixture of quick, liquid sugar and caffeine can have destructive consequences on health. Here’s a much better option, and why you should avoid the sugar-caffeine trap. Delish Keto Peppermint Mocha Ingredients 1 tablespoon organic/free-range butter 1 1/2 tablespoons sugar-free (stevia-based) chocolate chips 1 1/4 cup unsweetened almond milk (very warm but not boiling) 1/3 cup espresso or strongly brewed coffee (or ~2 shots of espresso) 1 tablespoon Keto Zone Chocolate Collagen 1 teaspoon Keto Zone Vanilla MCT Oil Powder 1/8 teaspoon peppermint extract (approximately 4-5 drops) dash salt Optional: keto-friendly sweetener, to taste Optional: whipped cream or coconut cream Optional: shaved sugar-free chocolate or sugar-free candy cane pieces Instructions Place butter and chocolate chips in a blender. Add hot coffee and milk. Add collagen, MCT Oil Powder, extract, and salt. Carefully blend on medium speed until fully combined and frothy. Take care to hold the lid in place and allow steam to escape as needed. Pour into a mug. Add sweetener if desired. Top with whipped cream and shaved sugar-free chocolate or sugar-free candy if desired. Enjoy! Nutrition Info: 214 calories, 20 grams fat, 3 grams net carbs (7 grams carbohydrates, 4 grams fiber), 0 grams sugar, 2 grams protein Keto Peppermint Mocha vs. Starbucks Why go through the trouble of making your own Keto Peppermint Mocha instead of just grabbing Starbucks? First, there’s the sugar. One 16-ounce serving of Starbucks Peppermint Mocha packs in an astonishing 54 grams of sugar. What are the sources of these sugar grams? A look at the ingredients list tells us it’s sugar, peppermint syrup with sugar in it, vanilla syrup with sugar in it, and dark chocolate curls with sugar. Pretty much, it’s sugar. Then, there are flavorings and preservatives, and a lot of chemical ingredients you simply don’t need. In fact, Starbucks Peppermint Mocha is made of: Milk, Mocha Sauce [Water, Sugar, Cocoa Processed With Alkali, Natural Flavor], Brewed Espresso, Peppermint Syrup [Sugar, Water, Natural Flavor, Sodium Benzoate, Citric Acid], Whipped Cream [Cream (Cream, Mono And Diglycerides, Carageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Dark Chocolate Curls [Sugar, Chocolate Mass (Processed With Alkali), Cocoa Butter, Soy Lecithin, Vanilla Extract] And, it has this nutrition info per 16 ounces: 440 calories, 15 grams fat, 63 grams carbs, 54 grams sugars, 4 grams fiber, 13 grams protein The Danger of Sugar and Caffeine What’s the harm? Of course, this much sugar is simply harmful to your body. It can spike blood glucose, increase resistance to insulin, promote fat storage and inflammation, and more. Specifically, the mixture of caffeine and sugar can be even worse. When you consume sugar, your body digests and absorbs it quickly. In the case of liquid sugar, this process is even faster. Once absorbed in the digestive tract, sugar makes its way to your liver, and then into your bloodstream. At this point, it’s crucial that your body sends out a bolus of insulin to deal with the sugar and store it. This is not a healthy process, but it is the lesser of 2 evils. Without insulin opening up the cells for glucose storage, the glucose would stay in your bloodstream, harden arteries, and deteriorate health. When insulin is sent out, it’s also vital that your cells respond by opening up. If they are not as sensitive to the insulin as they should be, and ignore it rather than opening and allowing the glucose to enter for storage, there will be problems. Caffeine, when mixed with sugar, can exacerbate these problems. The Lethal Caffeine and Sugar Combo Just how bad is the caffeine and sugar combo? Caffeine can disrupt the sensitivity of insulin in cells, even in otherwise healthy people, when consumed with sugar. This means the glucose has nowhere to go, and blood sugars may begin rising. In fact, studies have found that when caffeine and liquid sugar are consumed, the caffeine impairs sensitivity to insulin, which impairs the body’s ability to deal with the sugar (1). Meta-analysis has shown this is consistently an issue, for both healthy subjects and those with impaired blood sugars to start (2). Bottom Line If you’re fond of delicious holiday peppermint mochas, it’s time to get choosey. Don’t impair your sensitivity to insulin. Instead, choose a delicious homemade keto peppermint mocha! Skip the 54 grams of sugar and choose health this Holiday Season. To read the original article click here. For more articles from Dr. Colbert click here.

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Dark Chocolate Put to the Test for Peripheral Artery Disease

AHA Publisher — Sat, 18 Jan 2020 07:04:35 +0000

Michael Greger M.D. FACLM via Nutrition Facts – One of the problems with publishing research on chocolate is that the press jumps on it, oversimplifying and sensationalizing the message, and then the money starts rolling in from candy companies and the message is muddied even more. As a result, an important idea is lost in all the frenzy: The flavanol phytonutrients in cocoa appear to be beneficial, as I discuss in my video Chocolate and Stroke Risk. Though the sugar, fat, and excess calories in chocolate aren’t good for us, “natural cocoa powder can be a health food.” So, adding cocoa to a smoothie or oatmeal, for example, would be health-promoting. Try to use unprocessed, undutched cocoa, though. The beneficial flavanols are what give cocoa its bitterness, so manufacturers try to process cocoa with alkali to destroy them on purpose. Thus, when it comes to cocoa, bitter appears to be better. In my previous video Dark Chocolate and Artery Function, you can see how high-tech angiography showed that dark chocolate could improve the function of coronary arteries in the heart within two hours of consumption, but there are some blood vessels you can visualize with your own eyes: the blood vessels in your eyes. Two hours after eating dark chocolate, as I show at 1:18 in my Chocolate and Stroke Risk video, you can observe a significant improvement in the ability of the little veins in your eyes to dilate. What about the blood vessels in our legs? Peripheral artery disease (PAD) is atherosclerosis in the arteries feeding our limbs, which leads to claudication, a crampy pain in our calf muscles when we try to exercise, due to impaired blood flow. So, maximal walking distance and time were studied in 20 PAD patients two hours after subjects ate either dark chocolate with at least 85 percent cocoa or milk chocolate with no more than 35 percent cocoa. After eating the dark chocolate, the subjects could walk about a dozen more yards and about 17 seconds longer than before they had the dark chocolate. In comparison, after the milk chocolate, they weren’t even able to walk as far as baseline and not for a single second longer. So, there does seem to be something in cocoa that’s helping, but a few seconds here and there isn’t much to write home about. How about reversing the atherosclerosis, which we didn’t even think was even possible until 1977. 1977? Dean Ornish didn’t start publishing on heart disease reversal until 1979. In actuality, the first demonstration of atherosclerosis reversal with a cholesterol-lowering diet and drugs wasn’t on the coronary arteries going to the heart, but on the femoral arteries going to the legs. What have researchers observed regarding the arteries going to the brain? There is a noninvasive way to measure arterial function within the brain using transcranial ultrasound. At 2:49 in my video, you can see a chart of what happens when we hold our breath. Once we start, our brain starts opening up the arteries to increase blood flow to compensate. If the arteries in our brain are stiffened and crippled by atherosclerosis, however, they’re unable to open as much and as fast as they should, and so are said to have a smaller “breath holding index,” which can be a risk factor for stroke. So, researchers designed an experiment in which they compared the results of a target food to something neutral, like oatmeal. What target food did they choose? A spoonful of cocoa powder or something? No. They chose a randomized crossover trial of oatmeal versus a deep-fried Mars bar. Why a deep-fried Mars bar? The study was published in the Scottish Medical Journal, and, evidently, the “deep-fried Mars bar (DFMB) is a snack…strongly associate[d] with Scotland.” Really? Yes, really. Researchers phoned a total of 627 fish and chips shops in Scotland “to ascertain the delicacy’s availability.” More than one in five shops said they did carry deep-fried Mars bars and sold up to 200 a week. (Batter-dipped and deep-fried Snickers was evidently less popular.) The researchers “conclude[d] that Scotland’s deep-fried Mars bars is not just an urban myth. Encouragingly, [they] did also find some evidence of the penetrance of the Mediterranean diet into Scotland, albeit in the form of deep-fried pizza.” Could this be contributing to Scotland having among the highest stroke rates in Europe? Interestingly, there was a significant drop in men compared to women, which you can see at 4:29 in my video. Maybe men are from Mars and women are from Snickers? Regardless, what about chocolate that’s not deep-fried? There have been a few population studies that have followed people over time that found that those who ate chocolate appeared to have lower stroke rates, which has since been confirmed by another study. Is it possible, though, that chocolate consumption just happens to be related to other behaviors that are heart- and brain-healthy? Maybe people who exercise a lot have to eat more food, so maybe they eat more chocolate? Researchers didn’t see any evidence of that, but you can’t account for everything. To prove cause and effect, people would need to be randomized into two groups, with half eating chocolate and the other half not, and then followed for a decade or two. To this, one researcher replied that “it would be hard to gain consent from most people to the possibility of being randomized to a ‘no chocolate’ arm. How many people would agree to forego chocolate for a ‘sufficiently long follow-up period’?” Ten to twenty years without chocolate is a pretty long time. This article has been modified. To read the original article click here. For more articles from Dr. Greger click here.

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