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March 3, 1985 | United Press International
A fire melted hundreds of pounds of chocolate at the landmark Van Duyn chocolate factory Saturday.
April 16, 1987 | Associated Press
The secret of how the fruit got inside the liquid-filled, chocolate-covered cherries is almost as much of a mystery as how the ship got inside the bottle. The process by which these unique candies are created relies on a chemical reaction that actually takes place after the candy is made, says Dr. David Chisdes, an American Chemical Society member affiliated with a major candy company.
June 5, 2004 | From Times Staff and Wire Reports
Eating dark chocolate may protect your heart. Mary B. Engler and her colleagues at UC San Francisco fed 1.6-ounces of dark chocolate to 22 volunteers daily for two weeks. Half received bars containing dark chocolate's typically high levels of flavonoids, half placebo bars. Those in the high-flavonoid group showed a significant relaxation of blood vessels compared with tests done before chocolate consumption.
March 25, 2007 | From Times Wire Reports
Chocoholics were given further reason to rejoice when a small clinical study showed that dark chocolate improved the function of blood vessels. "In this sample of healthy adults, dark chocolate ingestion over a short period of time was shown to significantly improve [blood vessel] function," said Dr. Valentine Yanchou Njike of Yale Prevention Research Center, a study co-investigator.
August 20, 1992
I enjoyed reading about the fudge-y brownies ("America's Best," July 30) in The Times but was worried that readers might not be aware that chocolate is poisonous to dogs. According to the Merck Veterinary Manual, even as small an amount as 0.04 ounce per kilogram of body weight can produce signs of chocolate poisoning in a dog, and 10 times that amount (0.4 ounce per kilogram) can actually kill a dog. I'm glad your dog didn't experience any problems eating the brownies, but maybe The Times should consider putting a little note in some future edition about chocolate not being safe for dogs.
September 20, 2012 | By Jon Bardin, Los Angeles Times
Scientists have discovered a brain area that helps control your desire to eat sweet, hyper-palatable foods like chocolate. The area, part of a larger brain region called the striatum, had previously been primarily linked to the control of physical movement. The new research, published this week in the journal Current Biology and carried out in rats, adds the piece of neuronal turf to a growing list of areas whose function can best be described as, "Oooh, I want some of that!" The scientists, from the University of Michigan, studied the area because there were some hints that it might be involved in reward-seeking behavior, specifically in encoding just how rewarding something should feel.
August 18, 1996
Joanna Miller's Ventura weekend ("Beach and Boardwalk," June 30) evoked a wonderful sense of the place and pleasures therein. Somehow, one pleasure overlooked was that Ventura is now a destination for world-class chocoholics (like me) heading for the Trufflehound at 607 E. Main St. Celebrities from Ojai (no names please) come to Ventura now especially for Trufflehound chocolates. Try them--you'll be back! LOIS SIDNEY West Hollywood
July 22, 2010 | Karen Kaplan, Los Angeles Times
Here's some news you've been waiting for: Chocolate is a health food! Well, maybe not. But it can be part of a healthy diet. It's true – 70% of dietitians said you can eat 100 calories worth of chocolate each day "while maintaining a balanced lifestyle." Nearly as many agreed that you could eat that much chocolate daily and still lose weight. OK, so that survey was not scientific, and the results don't necessarily reflect the opinions of dietitians as a whole. But the survey sponsor is still eager to share its finding that nine out of 10 registered dietitians say people are more likely to stick with a weight-loss diet if the plan includes "treats."
June 19, 2013 | By Isabella Alsobrook
For the month of June, I am only buying food that has never left a 100-mile radius of my house and, for the most part, it has been pretty great. The produce tastes delicious , I constantly meet people passionate about food, and I am stepping out of my comfort zone as a cook. Yet, there are times when being a locavore is a complete pain. Yes, it is frustrating not to be able to go out to eat and to have to grill each farmer to pinpoint where everything was grown, but I never anticipated the biggest challenges.
October 16, 2009 | By David Karp
The so-called Tsurunoko or Chocolate persimmon is a most mysterious, elusive and alluring fruit. Technically speaking, it belongs to the obscure class of "pollination-variant, nonastringent" persimmons, in which small quantities of alcohol exuded from the seeds cause the tannins in the flesh to clump together, turning the pulp brown, softening the astringency and developing a rich, distinctive flavor. In addition to being very sweet, as any decent persimmon should be when ripe, a Chocolate persimmon offers a spicy complexity that is most appealing.
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