Michelle Harvie, Ph.D., SRD said that loss of weight and decreased insulin levels are needed to prevent breast cancer. However these reduced levels are hard to reach and keep with standard dietary methods. She is a research dietician at the Genesis Center . She presented these findings at the 2011 CTRC – AACR San Antonio Breast Cancer Symposium which was held in the second week of December 2011.

She and her co-workers made comparisons between three diets for a period of four months to see their results on loss of weight and blood markers of the risk of breast cancer in one hundred and fifteen women who have had family members suffer from breast cancer. They gave each patient a diet (randomly). These diets were; a two days a week low carb calorie restricted diet , an ‘ad lib’ low carb diet where the patients could eat as much healthy fats and protein as they wanted, including lean meats, nuts and olives, also for only two days a week; and the third diet was a seven days a week typical calorie restricted Mediterranean diet.

The study indicated that the low carb diets were much better than the typical every day Mediterranean diet in losing body fat and weight, and creating insulin resistance . Mean loss in weight and body fat was about 4 kilograms (around 9 pounds ) with the intermittent diets as compared with a lower 2.4 kilogram (around 5 pound) diet with the typical dietary plan. Insulin resistance went down by about 22% with the limited low carb diet, by 14% on the ‘ad lib’ low carb diet, and 4% with the typical Mediterranean diet.

Harvie also stated that it is fascinating that the diet which limits carbohydrates but permits fats and proteins is as good as the calorie-limited low carb diet.
Harvie and her co-workers are going to continue to study the relationship between breast cancer carbohydrate consumption. Genesis Breast Cancer Prevention Appeal funded this study.

Paige Kollock reports. Substance named flavonoid is in many fruits, vegetables, tea and red wine. Its medicinal properties are long known to doctors, and now they found it in chocolate.

Cornelia Crystal, who likes chocolate is delighted. – I eat chocolate almost every day. Others, such as John Sutcliffe are skeptical. – I can not imagine that further consuming chocolate improves health, but I believe that it is healthy in small quantities.

This research in Italy was overseen by one American doctor. He tested only twenty patients, too little to start prescribing chocolate. Patients who ate a rib of cooking chocolate every day during the two weeks had lower blood pressure and better circulation than those who ate white chocolate, with no flavonoid.

In patients was also noted lower level of cholesterol in the blood, and proved that dark chocolate is rich in flavonoids.

The owner of the company for the production of chocolates Schakolad Sam Aboulhosn said that he has already noticed the impact of this research on his business. – When report saw daylight last week, he started selling more dark chocolate. Especially strawberry meld with this type of chocolate.

We offer them chocolate meld with milk, but people are more interested in chocolate with fruit.

However, do not overreact . Patients who participated in this study ate only one rib of chocolate a day, however, doctors also warn that, if you care about your weight and weight loss diet plan, chocolate, perhaps is not the best solution when it comes to consuming more flavonoids.