Prostate Restored
Photo: Karolina Grabowska
three hours So, if you have trouble falling asleep, we suggest you steer clear of it for sure. Here's a tip that will help: don't eat chocolate at least three hours before bedtime. This will ensure that there's enough time to digest your food before you sleep.
Dark chocolate is rich in polyphenols, flavanols, and catechins, which function as antioxidants that combat free radical damage. Free radicals may...
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Whole grains such as wheat germ, bran, and oatmeal all contain moderate amounts of purines, but for those with gout, the benefits of eating whole...
Read More »That white discoloration that sometimes forms on old chocolate turns the stomachs of chocolate lovers everywhere. For years, researchers have known that the harmless change, known as a fat bloom, is caused by liquid fat such as cocoa butter migrating through the chocolate and crystalizing on the candy's surface.
That white discoloration that sometimes forms on old chocolate turns the stomachs of chocolate lovers everywhere. For years, researchers have known that the harmless change, known as a fat bloom, is caused by liquid fat such as cocoa butter migrating through the chocolate and crystalizing on the candy's surface. But exactly how that process takes place—and how to prevent it—has remained a mystery. Now, researchers have captured the bloom process in real time, they report online in Applied Materials & Interfaces. After combining the main ingredients of chocolate—cocoa, sugar, milk powder, and cocoa butter—and grounding them into a powder (to speed up the process), the scientists used high-powered x-rays to peer into the sweet's crystal structure, down to a scale of several nanometers. When they added a few small drops of sunflower oil to the powder samples, they observed the liquid fat moving through pores and tiny spaces in the chocolate very quickly, most likely as a result of capillary action—the movement of a liquid within porous material due to the forces of adhesion, cohesion, and surface tension. After several hours, the oil had also softened the chocolate, leading to increased migration of the fat. The study suggests that reducing the porosity of chocolate when it's being made could help stem the appearance of the off-putting bloom and improve the overall quality of chocolate. Minimizing the amount of liquid fat in chocolate by storing your hoarded stashes in cool, but not too cold, conditions would also help: Eighteen degrees Celsius, it turns out, is the sweet spot.
Morning erections are completely normal and healthy. They're an important sign that you have good sexual function. Being able to get a morning...
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Stage IV. This stage means that the cancer has spread to other organs or parts of the body. It may be also called advanced or metastatic cancer.
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John Bosley Ziegler John Bosley Ziegler (ca. 1920–1983) — known as John Ziegler and Montana Jack — was the American physician who originally...
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