Eating for a Long Life
Is there such a thing as a longevity diet? Increasingly, studies suggest the answer is “yes.”
According to The University of Texas Health Sciences Center in Houston, participants who ate a diet full of whole grains, fruits and vegetables cut their heart disease risks by almost half compared to those whose diets favored meat, fatty foods and processed foods. The study highlighted the following foods as longevity-boosting foods; dark chocolate, blueberries and other antioxidant- rich fruits, whole grains, nuts and fish. We have chosen to highlight two of our favorite superfoods for this week’s featured recipe.
Dark Chocolate: According to WebMD, “researchers now think that high blood pressure and heart disease are exceedingly rare among residents of the San Blas islands because they eat [Dark] chocolate and lots of it.” Dark chocolate contains polyphenols, a micronutrient known for its disease fighting abilities.
Blueberries and other antioxidant- rich fruits: Research from the Jean Mayer Human Nutrition Research Center for Aging at Tufts University found that foods high in antioxidants, including dark colored fruits (such as blueberries) fight against age-related changes in the brain that could lead to memory loss and even dementia.
- Wash the blueberries well.
- Dry the blueberries completely.
- Set up a double boiler and place most of your chocolate (about 90%) into the top of the double boiler.
- Monitor the temperature of the chocolate as it melts and stir constantly.
- As soon as the chocolate reaches 118 degrees and all of the chocolate is melted take the bowl of chocolate off of the heat.
- Add to the melted chocolate, the reserved 10% of chocolate and stir all together to melt the added chocolate, and bring down the temperature of the melted chocolate.
- When it reaches 80 degrees place the bowl back atop the double boiler.
- Bring the heat up to 88 degrees, and maintain this temperature.
- Dip the blueberries into the chocolate, making sure you maintain it at about 88 degrees, and do not introduce water to the melted chocolate.
- Place coated blueberries onto wax paper, foil or other similar material and let the chocolate set at room temperature. As soon as the chocolate drys they are ready to eat.
Additional tips: If you go above 88 degrees while working with the chocolate you will have to re-temper it. It is ok if you have no more reserved chocolate to seed it with like you did the first time. The same results can be achieved without it, but it will just take longer to bring the temperature down during the cooling phase. You can also try dipping the bowl of melted chocolate into a bowl of cold water to speed the cooling along, but keep in mind that the slower the chocolate cools (within reason), the better.
Recipe from www.thecookinggeek.com
Photo Courtesy of “Live to Be Inspired”