You may have heard that a higher percentage of cocoa means that the product contains more heart healthy flavanols. When it comes to heart health and cocoa flavanols, the most important factor is whether the naturally occurring flavanols have been preserved or maintained in the final product. Seeing 30%, 50% or 70% cocoa on the label does not guarantee that it has higher levels of cocoa flavanols.

This product, like any food, should be consumed in moderation as part of an overall healthy diet. CocoaVia® Snacks can be enjoyed as a substitute for other foods that may not provide heart health benefits. Per serving, each CocoaVia® Snack contains 1.1–1.5 g sterol esters (0.7–0.9 g free sterols). Research demonstrates that consuming more than 3 grams of plant sterols (~5 g as sterol esters) per day provides little additional cholesterol lowering benefits.

The pre-portioned CocoaVia® Dark and Milk Chocolate bars range from 2 grams to 7 grams of fat per serving — which is less than most larger-sized chocolate bars. The Milk Chocolate Covered Raisins contain 6 grams of fat per serving. The Dark Chocolate Covered Almonds contain 11 grams of fat per package, but the majority of the fat comes from the almonds — which are rich in monounsaturated fat and are considered a "good" fat.

Each serving of CocoaVia® provides 1.1 to 1.5 grams of plant sterols. The FDA has said that 1.3 grams of plant sterols a day are needed to show a significant cholesterol-lowering effect if eaten at two different times a day with other foods and incorporated into a diet that's low in saturated fat and cholesterol.

CocoaVia® contains 1 gram to 3.5 grams of saturated fat per serving. But it's important to remember that the saturated fat in cocoa butter is made up of approximately equal parts of stearic, oleic and palmitic acids. This combination doesn't act like a saturated fat, and research supports that the cocoa butter in chocolate does not raise blood cholesterol like other saturated fatty acids.

CocoaVia® Brand Heart Healthy Snacks are available at an increasing number of retail stores. Use our handy Store Locator to find a store convenient to you that carries them. Because of their heart health benefits, CocoaVia® Brand Heart Healthy Snacks will most likely be found in the retailer's "Nutrition/Energy Bar" section. Or, if you prefer the convenience of buying online, you can place an order now.

All of the CocoaVia® Snacks Bars are 80 calories per serving. All of the CocoaVia® Chocolate Bars are 100 or fewer calories per serving. The CocoaVia® Chocolate Covered Almonds contain 140 calories per serving. Since each pre-portioned serving is packed with heart healthy flavanols and plant extracts, you can eat a relatively small portion and still reap the benefits. That means fewer calories compared to a regular, larger-sized chocolate bar.

No, antioxidants are not the same as flavanols. Antioxidants are compounds which can slow or prevent the oxidation of other molecules. While flavanols have been shown to have some antioxidant-like effects, it is a true understatement to refer to them as solely antioxidants.

If you are allergic or sensitive to certain foods or ingredients, you should always read the ingredient statement and any allergen statements to ensure the product does not contain ingredients of concern to you. Some CocoaVia® Snacks contain nuts and other allergens which are clearly indicated in either the ingredient listing on the label or just below it in an Allergy Information statement.

Numerous studies indicate that sterols are safe and effective in maintaining healthy cholesterol levels. However, it is recommended that you speak to your pediatrician about making changes to your child's diet.

People with diabetes may have specific nutritional requirements, since they are at increased risk for heart disease, stroke and high cholesterol. It is best to speak with your physician about your cholesterol levels and how CocoaVia® products fit into an appropriate diabetic diet. Consuming plant sterols may be one way to help maintain cholesterol levels within the normal range, but blood sugar levels and body weight must be monitored and maintained.

CocoaVia® is the first snack of its kind to combine real heart health benefits with real chocolate pleasure. The health benefits come from a combination of natural cocoa flavanols and plant extracts called sterols. All CocoaVia® snacks are guaranteed to contain at least 100 mg of cocoa flavanols, natural ingredients which have been shown to enhance vessel and platelet function and may support heart health.

Yes, CocoaVia® Snacks can be consumed as part of a healthy diet. Clinical studies have shown that individuals with normal circulating cholesterol levels can help maintain those healthy cholesterol levels by consuming plant sterols, thus creating a dietary strategy for maintaining healthy cholesterol levels. The cocoa flavanols in CocoaVia® may help maintain heart health and healthy blood flow.

Cocoa is finely pulverised de-fatted, roasted CACAO kernels, to which natural and artificial spices and flavours may be added. It is commercially manufactured by pumping hot CHOCOLATE liquor (semi-liquid ground cacao kernels) into hydraulic cage presses where, under extreme pressure, part of the fat, or cocoa butter, is removed. The fat content of cocoa varies from less than 10% to 22% or more for breakfast or high fat cocoa.

Cocoa flavanols are naturally occurring compounds found in cocoa beans. Preliminary studies suggest that cocoa flavanols may have a beneficial effect on cardiovascular health by: Promoting healthy platelet function, which may contribute to the maintenance of healthy blood flow and circulation. Reducing the oxidation of LDL, a process believed to be an initial step in the development of heart disease.

The cocoa beans used in Silk Chocolate Soymilk are Dutch processed. This means that the cocoa beans are cleaned, cracked and roasted. At the time of roasting, the beans are treated with alkali for color and flavor. This process yields a dark, flavorful cocoa "liquor," which is made into a cocoa cake that is then milled into cocoa powder. There is no dairy involved in this process.

Not all chocolate or cocoa contain the same level of cocoa flavanols, because these compounds can be lost during processing of the cocoa. Mars, Incorporated developed a proprietary method of gently processing cocoa beans shown to retain much of the naturally occurring flavanols in their chocolate products.

Natural Cocoa Butter usually retains a strong chocolate or cocoa odor and is more yellow in color. Deodorized Cocoa Butter will still have a slight odor and be lighter in color. Both butters are very hard in texture.

Americans have always been a generous people ??" just look at the outpouring of support for the victims of the tsunami. Yet, most Americans would be surprised to learn that less than ONE percent of the federal budget is currently marked for development assistance. Surveys show people think it is over 15%. ONE percent of the U.S.

It is impossible to claim the percentage of absorption or bioavailability for our products because absorption or bioavailability differs with every individual and with every nutrient. Determinants of absorption and bioavailability include age, medications used, daily diet, genetics, intestinal environment, and nutritional status. However, we carefully select all of our ingredients to provide maximum bioavailability based on the most recent research.

HACCP-9000® is an international program that integrates HACCP, ISO 9000, and food hygiene practices into one management system to assure food safety and quality for a food/beverage facility, or a foodservice establishment, anywhere in the world.

Dutch processed cocoa, which is also called "alkalized" cocoa powder, has been treated with an alkali during processing to produce a less harsh tasting, darkly colored cocoa. This process is purely to control flavor and color. Many people erroneously assume that alkalized cocoa powder is "better" than non-alkalized or "natural" cocoa powder. It is no better, just more mellow tasting and darker colored. For best results, use the type indicated in the recipe.

Our dark chocolate has 54% cocoa content, the milk chocolate has 34% and the white chocolate has 31% cocoa content. Because of our high cocoa content, you are able to benefit from the added antioxidant and polyphenols in the chocolate.

Cocoa is shipped as a binhex (.hqx) archive containing a double-clickable installer file. Most web browsers will automatically unpack the .hqx archive leaving the installer file ready to use. If that's not the case, you may have to de-hqx it using Stuffit Expander or similar products. Double-click the Installer and follow the instructions. The installer will ask you to find the Plug-ins folder for your web browser to install the Cocoa Plugin.

Cocoa is available two ways: 1) "natural"; and 2) "alkalized" which is also known as "dutched" or "dutch process." Natural cocoa has nothing added to it and retains its rich, slightly bitter taste. Alkalized or dutched cocoa uses hydroxide to neutralize the acids in the cocoa, producing a less bitter and smoother taste. Both taste profiles are useful and recipes will often specify one type or the other, especially for baked items. For AH!LASKA products, we use only natural cocoa. Back to top

The answer to this question is somewhat tricky. The general answer is that most women are fertile for only a few days per cycle. However, there are several factors to consider: The woman's egg can only live up to 24 hours. Two or more eggs may be released over a maximum of 24 hours. So, in a vacuum, a woman is only fertile for about a day or two. But the man's sperm can live up to 5 days, so the combined fertility of the two individuals is about a week.

Not as much as you might think. If you have dropped just a small amount of weight, you may have already lost 5 percent of your usual body weight. As an example, if you normally weigh 150 pounds and you lose only 7-1/2 pounds, you have lost 5 percent of your usual body weight.

Here at Defiant Breeders our Bengals are both SBT's (stud book tradition) and filials (F3's and F4's). SBT indicates 4 generations of Bengal to Bengal breeding. At one time Bengals were permitted to be bred with other breeds with similar markings, such as Egyptian mau's and ocicats. This practice is no longer condoned by most parts of the Bengal breeding community. In fact it's divided. For instance, Dr. Gregory Kent, is a rogue breeder that firmly believes in utilizing Mau's for breeding.