<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/3ed4c282-8294-44a5-b4a4-fdce59a54666/3689F7CE-9B77-42F0-8DCE-8C1B06C5FEF3/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://blog.nutritiondata.com/ndblog/2008/02/the-healthiest.html" href="http://blog.nutritiondata.com/ndblog/2008/02/the-healthiest.html" style="font-size: 11px;">blog.nutritiondata.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://blog.nutritiondata.com/ndblog/2008/02/the-healthiest.html"><P>It's widely believed that the darker the chocolate is, the more flavonoids it contains. But this is not entirely true. In general, the darker the chocolate, the more cocoa it contains. But much of the flavonoid content may be destroyed in processing, so you can't judge a chocolate bar entirely by its color or even its cocoa percentage. </p> <P>If you're going to treat your valentine to a gift of chocolate today, look for <A target=" blank" href="http://www.cocoavia.com/">CocoaVia</A> products, made by the manufacturers of Dove chocolates.  They're processed using a new method that leaves more of the valuable flavonoids intact.  Acticoa, a high-flavonoid chocolate from the makers of Callebaut, should be commercially available in the near future. </p> <P>One last tip: When you combine cocoa with milk (as in milk chocolate or hot cocoa), a protein in the milk binds to the flavonoids in the chocolate and makes them less absorbable. If you enjoy hot cocoa, consider using soy milk instead of cow's milk.</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/3689F7CE-9B77-42F0-8DCE-8C1B06C5FEF3/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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