Chocolate May Help With Stroke Risks

     We've heard all this before, but it's nice to hear it again, especially for us chocolate lovers!. A study has indicated to some researchers that eating a little but of chocolate every week could not only decrease of odds of having a stroke but can also decrease the risks of dying from one.

     They looked at three large studies and concluded in the first that studied 44,489 who had eaten one serving a week were 22% less at risk of having a stroke than those who did not eat it.

     The next smaller study said that 1,169 people who had 50g of chocolate weekly were 46% less likely to die from a stroke as compared to those who did not.

     The third study showed nothing.

     Dark chocolate especially has a high amount of flavonoids which are antioxidants. These antioxidants have many health benefits.

Photo by RVacapinta


Low Everything Broiled Chicken

     This recipe is flavorful and low in everything. It makes 4 servings and each serving has only about 142 calories, 3g fat, 66mg cholesterol, and 240 mg sodium.
  • 4 skinless, boneless chicken breast halves, about 1lb
  • 1/4 cup worcestershire sauce
  • 2 tbls. lemon juice
  • 1 tsp. garlic, minced
  • 1/2 tsp. pepper
  • 1/2 tsp. lemon peel, grated
  • vegetable oil
     You're going to combine all ingredients except for the chicken and oil and use to marinate the chicken for about a half hour, turning the chicken once.
     Put chicken on broiler pan and brush it lightly with the oil, broil about 5 inch from heat for about 4 minutes, turn chicken over and brush with marinade then oil and broil that side another 4 minutes till chicken is done.

     I always use my meat thermometer to test doneness. I let mine get to 170 - 180 degrees and make sure meat and juices are not pink.

     Goes great with a green salad, low starch steamed vegetable, and a dinner roll or slice of garlic bread.

Photo by J.Godsey