Dark Chocolate Engineering

While dark chocolate is excellent stuff, it is improved by a pairing with Malbec wine. Oddly enough, it seems the darker the chocolate, (meaning the less sugar), the better the chocolate, but when paired with red wine Dove dark chocolate, which is not even 50% chocolate, is one of the best.

Go figure!

--

Rick C.

- Get a 1,000 miles of free Supercharging
- Tesla referral code - https://ts.la/richard11209

 

[bitrex]

On 5/2/19 1:14 AM, gnuarm.deletethisbit@gmail.com wrote:

While dark chocolate is excellent stuff, it is improved by a pairing with Malbec wine. Oddly enough, it seems the darker the chocolate, (meaning the less sugar), the better the chocolate, but when paired with red wine Dove dark chocolate, which is not even 50% chocolate, is one of the best.

Go figure!

Breakfast is the most important meal of the day and a good engineer's
breakfast, here's what you gotta eat: Chorizo sausage, 1 egg + 3 egg
white omlettte, avocado toast, and instead of an orange have sliced
mangos and get this - you put sriracha hot sauce _on_ the mangos.

Chocolate is okay but the dark stuff is unpleasantly bitter to me don't
really like it. same with coffee. yuck.

 

[tlbs101]

> While dark chocolate is excellent stuff, it is improved by a pairing with Malbec wine.

Try it with Merlot -- IMO it's even better.

Tom P.

 

[John Larkin]

On Thu, 2 May 2019 11:36:47 -0400, bitrex <user@example.net> wrote:

On 5/2/19 1:14 AM, gnuarm.deletethisbit@gmail.com wrote:
While dark chocolate is excellent stuff, it is improved by a pairing with Malbec wine. Oddly enough, it seems the darker the chocolate, (meaning the less sugar), the better the chocolate, but when paired with red wine Dove dark chocolate, which is not even 50% chocolate, is one of the best.

Go figure!


Breakfast is the most important meal of the day and a good engineer's
breakfast, here's what you gotta eat: Chorizo sausage, 1 egg + 3 egg
white omlettte, avocado toast, and instead of an orange have sliced
mangos and get this - you put sriracha hot sauce _on_ the mangos.

Chocolate is okay but the dark stuff is unpleasantly bitter to me don't
really like it. same with coffee. yuck.

https://www.dropbox.com/s/n7n9gjbhi5pl3gc/Engineers_Breakfast.JPG?dl=0

https://www.dropbox.com/s/mizblkeefchs99k/Fried_Grits.JPG?dl=0

https://www.dropbox.com/s/9z8xjeku5h4hz8e/Dunkin.JPG?dl=0

https://www.dropbox.com/s/5w4qpea2rpc3yeq/Pancake.JPG?dl=0

https://www.dropbox.com/s/cbrzk9tlmbuh1m5/Tartine.JPG?dl=0

https://www.dropbox.com/s/xae7kx14zrozulp/CBP.JPG?dl=0


--

John Larkin Highland Technology, Inc
picosecond timing precision measurement

jlarkin att highlandtechnology dott com
http://www.highlandtechnology.com

 

On Friday, May 3, 2019 at 2:16:41 AM UTC+10, tlbs101 wrote:

While dark chocolate is excellent stuff, it is improved by a pairing with Malbec wine.

Try it with Merlot -- IMO it's even better.

Merlot lacks character. Malbec doesn't, but the character it has isn't great.

Shiraz is even more in your face, but you can make great wines with it.

Cabernet-sauvignon is better balanced. Pinot-noir is lighter, but you can still make great wines with it (particularly in Burgundy and in Central Otago in New Zealand). We have friends in Tasmania who do sell a very nice pinot noir which has won a medal or two. My cousin in South Australia doesn't do as well - not badly, but not as well.

I do like dark chocolate - 90% cocoa solids or higher - but for me it doesn't do anything for wine or vice versa.

--
Bill Sloman, Sydney

 

[Rheilly Phoull]

On 3/05/2019 10:20 am, bill.sloman@ieee.org wrote:

On Friday, May 3, 2019 at 2:16:41 AM UTC+10, tlbs101 wrote:
While dark chocolate is excellent stuff, it is improved by a pairing with Malbec wine.

Try it with Merlot -- IMO it's even better.

Merlot lacks character. Malbec doesn't, but the character it has isn't great.

Shiraz is even more in your face, but you can make great wines with it.

Cabernet-sauvignon is better balanced. Pinot-noir is lighter, but you can still make great wines with it (particularly in Burgundy and in Central Otago in New Zealand). We have friends in Tasmania who do sell a very nice pinot noir which has won a medal or two. My cousin in South Australia doesn't do as well - not badly, but not as well.

I do like dark chocolate - 90% cocoa solids or higher - but for me it doesn't do anything for wine or vice versa.

Not too bad with a decent single malt either!

 

[Jeff Liebermann]

On Wed, 1 May 2019 22:14:19 -0700 (PDT),
gnuarm.deletethisbit@gmail.com wrote:

While dark chocolate is excellent stuff, it is improved by a
pairing with Malbec wine. Oddly enough, it seems the darker
the chocolate, (meaning the less sugar), the better the chocolate,
but when paired with red wine Dove dark chocolate, which is
not even 50% chocolate, is one of the best.

Go figure!

Some people prefer a sweet taste, which is what one obtains when
replacing some of the bitter cocoa with some sweet sugar. Everyone
has their own preferred balance of sweet sugar and bitter cocoa. In
the distant past, my father would occasionally dabble in
confectionery, mostly making chocolate truffles, (not the fungus
variety). I did the assembly, tempering, and initial food tasting.

The recipe looked something like this:
<https://leitesculinaria.com/111847/recipes-chocolate-bourbon-truffles.html>
Note the use of bourbon instead of wine. Be sure to use sea salt (or
kosher salt) as it's an important part of the flavor. Bittersweet
dark chocolate should be about 70% cocoa. Mars Dove "dark" chocolate
somewhat qualifies with 71% (not 50%) cocoa.

I tried to convince my cardiologist to prescribe dark chocolate
therapy for my assorted heart ailments. Unfortunately, he was
prepared for this and decreed that whatever benefits might be offered
by the antioxidant flavonoids, they were summarily negated by the
sugar and saturated fats. I countered that most of the fat was
stearic acid, which admittedly is a saturated fat, but is an exception
in that it doesn't raise my LDL cholesterol level. After a few more
back and forths, I gave up.



--
Jeff Liebermann jeffl@cruzio.com
150 Felker St #D http://www.LearnByDestroying.com
Santa Cruz CA 95060 http://802.11junk.com
Skype: JeffLiebermann AE6KS 831-336-2558

 

[Martin Brown]

On 02/05/2019 16:36, bitrex wrote:

On 5/2/19 1:14 AM, gnuarm.deletethisbit@gmail.com wrote:
While dark chocolate is excellent stuff, it is improved by a pairing
with Malbec wine.  Oddly enough, it seems the darker the chocolate,
(meaning the less sugar), the better the chocolate, but when paired
with red wine Dove dark chocolate, which is not even 50% chocolate, is
one of the best.

Dove is a brand of fine white soap in the UK!

Go figure!

Chocolate is okay but the dark stuff is unpleasantly bitter to me don't
really like it. same with coffee. yuck.

The only sweet dark chocolate I can think of is Cadbury's Bournville
(named after the place they built as a model town for their workers).

https://www.cadbury.co.uk/products/cadbury-bournville-11314

It is only 36% cocoa solids though.

Any chocolate with <75% cocoa solids isn't really chocolate at all.

The Japanese make surprisingly good high quality chocolate - they learnt
the skill directly from the Portuguese traders.

--
Regards,
Martin Brown

 

[John Larkin]

On Fri, 3 May 2019 09:01:58 +0100, Martin Brown
<'''newspam'''@nezumi.demon.co.uk> wrote:

On 02/05/2019 16:36, bitrex wrote:
On 5/2/19 1:14 AM, gnuarm.deletethisbit@gmail.com wrote:
While dark chocolate is excellent stuff, it is improved by a pairing
with Malbec wine.  Oddly enough, it seems the darker the chocolate,
(meaning the less sugar), the better the chocolate, but when paired
with red wine Dove dark chocolate, which is not even 50% chocolate, is
one of the best.

Dove is a brand of fine white soap in the UK!

Dove is a soap here too. It's also a brand of expensive, greasy
chocolate that tastes kind of like soap.

Go figure!

Chocolate is okay but the dark stuff is unpleasantly bitter to me don't
really like it. same with coffee. yuck.

The only sweet dark chocolate I can think of is Cadbury's Bournville
(named after the place they built as a model town for their workers).

https://www.cadbury.co.uk/products/cadbury-bournville-11314

It is only 36% cocoa solids though.

Cadbury is kind of like Hershey's, not very good stuff.

These are pretty good:

https://www.amazon.com/Toblerone-Chocolate-Dark-3-52-Ounce/dp/B00GDIMCV8/ref=pd_rhf_ee_s_rp_0_2/146-1027709-3308300?_encoding=UTF8&pd_rd_i=B00GDIMCV8&pd_rd_r=f038286c-c054-4157-bd6d-f738a658f6e1&pd_rd_w=veYG2&pd_rd_wg=BuTXv&pf_rd_p=dab76a39-48ef-42da-945b-aa53eacfbc0e&pf_rd_r=BYE87F63QY6SACZQBYTT&psc=1&refRID=BYE87F63QY6SACZQBYTT



--

John Larkin Highland Technology, Inc

lunatic fringe electronics

 

On Friday, 3 May 2019 15:13:05 UTC+1, John Larkin wrote:

On Fri, 3 May 2019 09:01:58 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:
On 02/05/2019 16:36, bitrex wrote:
On 5/2/19 1:14 AM, gnuarm.deletethisbit@gmail.com wrote:

While dark chocolate is excellent stuff, it is improved by a pairing
with Malbec wine.  Oddly enough, it seems the darker the chocolate,
(meaning the less sugar), the better the chocolate, but when paired
with red wine Dove dark chocolate, which is not even 50% chocolate, is
one of the best.

Dove is a brand of fine white soap in the UK!


Dove is a soap here too. It's also a brand of expensive, greasy
chocolate that tastes kind of like soap.



Go figure!

Chocolate is okay but the dark stuff is unpleasantly bitter to me don't
really like it. same with coffee. yuck.

The only sweet dark chocolate I can think of is Cadbury's Bournville
(named after the place they built as a model town for their workers).

https://www.cadbury.co.uk/products/cadbury-bournville-11314

It is only 36% cocoa solids though.

Cadbury is kind of like Hershey's, not very good stuff.

These are pretty good:

https://www.amazon.com/Toblerone-Chocolate-Dark-3-52-Ounce/dp/B00GDIMCV8/ref=pd_rhf_ee_s_rp_0_2/146-1027709-3308300?_encoding=UTF8&pd_rd_i=B00GDIMCV8&pd_rd_r=f038286c-c054-4157-bd6d-f738a658f6e1&pd_rd_w=veYG2&pd_rd_wg=BuTXv&pf_rd_p=dab76a39-48ef-42da-945b-aa53eacfbc0e&pf_rd_r=BYE87F63QY6SACZQBYTT&psc=1&refRID=BYE87F63QY6SACZQBYTT

I find chocolate engineered products have a disappointingly short MTTF.

And the cost in calories is high.


NT

 

[Cursitor Doom]

On Thu, 02 May 2019 21:58:42 -0700, Jeff Liebermann wrote:

Note the use of bourbon instead of wine. Be sure to use sea salt (or
kosher salt) as it's an important part of the flavor.

Doesn't that have to be stamped by a rabbi or something? Not too many
rabbis around here. In fact precisely none.

I tried to convince my cardiologist to prescribe dark chocolate therapy
for my assorted heart ailments. Unfortunately, he was prepared for this
and decreed that whatever benefits might be offered by the antioxidant
flavonoids, they were summarily negated by the sugar and saturated fats.
I countered that most of the fat was stearic acid, which admittedly is
a saturated fat, but is an exception in that it doesn't raise my LDL
cholesterol level. After a few more back and forths, I gave up.

Amazing the TV adverts that claim their product is low in polyunsaturates
as a key selling point, when probably less than one person in a thousand
knows what that *actually* means.



--
This message may be freely reproduced without limit or charge only via
the Usenet protocol. Reproduction in whole or part through other
protocols, whether for profit or not, is conditional upon a charge of
GBP10.00 per reproduction. Publication in this manner via non-Usenet
protocols constitutes acceptance of this condition.

 

On Friday, May 3, 2019 at 1:06:18 PM UTC-4, Cursitor Doom wrote:

On Thu, 02 May 2019 21:58:42 -0700, Jeff Liebermann wrote:

Note the use of bourbon instead of wine. Be sure to use sea salt (or
kosher salt) as it's an important part of the flavor.

Doesn't that have to be stamped by a rabbi or something? Not too many
rabbis around here. In fact precisely none.

I tried to convince my cardiologist to prescribe dark chocolate therapy
for my assorted heart ailments. Unfortunately, he was prepared for this
and decreed that whatever benefits might be offered by the antioxidant
flavonoids, they were summarily negated by the sugar and saturated fats.
I countered that most of the fat was stearic acid, which admittedly is
a saturated fat, but is an exception in that it doesn't raise my LDL
cholesterol level. After a few more back and forths, I gave up.

Amazing the TV adverts that claim their product is low in polyunsaturates
as a key selling point, when probably less than one person in a thousand
knows what that *actually* means.

I think you have that backwards, you should mean HIGH in polyunsaturated fats. Polyunsaturated fats are the good kind and unsaturated fats are the bad kind. Turns out it's not quite that simple though, but statistically it seems to work well enough.

Even worse is telling people to lower their dietary cholesterol. The dietary cholesterol is so much smaller than dietary fat any effect of lowering it is swamped by the saturated/unsaturated fat trade off.

--

Rick C.

+ Get a 1,000 miles of free Supercharging
+ Tesla referral code - https://ts.la/richard11209

 

[George Herold]

On Thursday, May 2, 2019 at 8:09:25 PM UTC-4, John Larkin wrote:

On Thu, 2 May 2019 11:36:47 -0400, bitrex <user@example.net> wrote:

On 5/2/19 1:14 AM, gnuarm.deletethisbit@gmail.com wrote:
While dark chocolate is excellent stuff, it is improved by a pairing with Malbec wine. Oddly enough, it seems the darker the chocolate, (meaning the less sugar), the better the chocolate, but when paired with red wine Dove dark chocolate, which is not even 50% chocolate, is one of the best.

Go figure!


Breakfast is the most important meal of the day and a good engineer's
breakfast, here's what you gotta eat: Chorizo sausage, 1 egg + 3 egg
white omlettte, avocado toast, and instead of an orange have sliced
mangos and get this - you put sriracha hot sauce _on_ the mangos.

Chocolate is okay but the dark stuff is unpleasantly bitter to me don't
really like it. same with coffee. yuck.

https://www.dropbox.com/s/n7n9gjbhi5pl3gc/Engineers_Breakfast.JPG?dl=0

A blue-berry grid array, :^) The Breakfast of Champions (according to K.
Vonnegut) is a Martini.. Maybe with two olives.

https://www.dropbox.com/s/mizblkeefchs99k/Fried_Grits.JPG?dl=0

https://www.dropbox.com/s/9z8xjeku5h4hz8e/Dunkin.JPG?dl=0

https://www.dropbox.com/s/5w4qpea2rpc3yeq/Pancake.JPG?dl=0

https://www.dropbox.com/s/cbrzk9tlmbuh1m5/Tartine.JPG?dl=0

https://www.dropbox.com/s/xae7kx14zrozulp/CBP.JPG?dl=0
Food whore. :^)

George H.

--

John Larkin Highland Technology, Inc
picosecond timing precision measurement

jlarkin att highlandtechnology dott com
http://www.highlandtechnology.com

 

On Saturday, May 4, 2019 at 12:55:27 PM UTC+10, Jeff Liebermann wrote:

On Fri, 3 May 2019 11:32:35 -0700 (PDT),
gnuarm.deletethisbit@gmail.com wrote:

On Friday, May 3, 2019 at 1:06:18 PM UTC-4, Cursitor Doom wrote:
On Thu, 02 May 2019 21:58:42 -0700, Jeff Liebermann wrote:

Note the use of bourbon instead of wine. Be sure to use sea salt (or
kosher salt) as it's an important part of the flavor.

Doesn't that have to be stamped by a rabbi or something? Not too many
rabbis around here. In fact precisely none.

It usually has to be inspected and certified.
http://www.ok.org
Kosher salt is somewhat of an exception. Kosher salt is large grain
sea salt without the usual additives. It is normally used in meat
processing to remove surface blood. The process is called "koshering"
which just adds to the confusion. This should fill in the details:
http://www.todayifoundout.com/index.php/2013/01/difference-between-kosher-salt-and-regular-salt/
To the best of my knowledge, vendors of salt for meat processing get
their products certified as Kosher to avoid this confusion.

I tried to convince my cardiologist to prescribe dark chocolate therapy
for my assorted heart ailments. Unfortunately, he was prepared for this
and decreed that whatever benefits might be offered by the antioxidant
flavonoids, they were summarily negated by the sugar and saturated fats.
I countered that most of the fat was stearic acid, which admittedly is
a saturated fat, but is an exception in that it doesn't raise my LDL
cholesterol level. After a few more back and forths, I gave up.

Amazing the TV adverts that claim their product is low in polyunsaturates
as a key selling point, when probably less than one person in a thousand
knows what that *actually* means.

I think you have that backwards, you should mean HIGH in polyunsaturated
fats. Polyunsaturated fats are the good kind and unsaturated fats are
the bad kind. Turns out it's not quite that simple though, but statistically
it seems to work well enough.

Yep. So it is written, so it must be:
https://medlineplus.gov/ency/patientinstructions/000747.htm
Polyunsaturated fat is a type of dietary fat. It is
one of the healthy fats, along with monounsaturated fat.
(...)
Polyunsaturated fat is different than saturated fat and
trans fat. These unhealthy fats can increase your risk
for heart disease and other health problems.

Even worse is telling people to lower their dietary cholesterol.
The dietary cholesterol is so much smaller than dietary fat any
effect of lowering it is swamped by the saturated/unsaturated
fat trade off.

Lowering dietary cholesterol does very little. According my former
cardiologist, if one manages to survive a near zero cholesterol diet,
the loss in overall cholesterol is maybe 10 mg/dL. It also works the
other way. My GP mentioned that in med skool, some of the students
volunteered to live on a maximum cholesterol diet for a month. Eggs,
cheese, and saturated fats. After a month, there was no change in the
various lipid blood tests from their previous diet.

You can synthesise your own cholesterol, and statins work by stopping you doing that. I've been on them for years, and they do seem to work.

My two-year younger brother got diagnosed with blocked coronary arteries when he was 64 (about the same time that I got told that my aortic valve needed replacement) and got a quadruple bypass with a week.

My coronary arteries got checked out during the run-up to the aortic valve replacement, and one of them was perhaps 30% blocked.

Since my father had had two by-pass operations, the first when he was in his sixties, and my maternal uncle had his first coronary when he was much younger (and by-pass operations weren't routine) I've done better than my family history would lead you to expect.

My mother's brother was a doctor, and did all the right things after his coronary, and didn't get his second - fatal - coronary until he was 82.

I was working on medical ultrasound back in 1976-79, and our machine was used to follow the state of the heart of a guy who had had a bad coronary, which killed off enough of his heart muscle to kill him within a week.

We could see which bits of his heart wall weren't contracting when they should have done. With survivable coronaries the dead bit is smaller.

--
Bill Sloman, Sydney

 

[Jeff Liebermann]

On Fri, 3 May 2019 11:32:35 -0700 (PDT),
gnuarm.deletethisbit@gmail.com wrote:

On Friday, May 3, 2019 at 1:06:18 PM UTC-4, Cursitor Doom wrote:
On Thu, 02 May 2019 21:58:42 -0700, Jeff Liebermann wrote:

Note the use of bourbon instead of wine. Be sure to use sea salt (or
kosher salt) as it's an important part of the flavor.

Doesn't that have to be stamped by a rabbi or something? Not too many
rabbis around here. In fact precisely none.

It usually has to be inspected and certified.
<http://www.ok.org>
Kosher salt is somewhat of an exception. Kosher salt is large grain
sea salt without the usual additives. It is normally used in meat
processing to remove surface blood. The process is called "koshering"
which just adds to the confusion. This should fill in the details:
<http://www.todayifoundout.com/index.php/2013/01/difference-between-kosher-salt-and-regular-salt/>
To the best of my knowledge, vendors of salt for meat processing get
their products certified as Kosher to avoid this confusion.

I tried to convince my cardiologist to prescribe dark chocolate therapy
for my assorted heart ailments. Unfortunately, he was prepared for this
and decreed that whatever benefits might be offered by the antioxidant
flavonoids, they were summarily negated by the sugar and saturated fats.
I countered that most of the fat was stearic acid, which admittedly is
a saturated fat, but is an exception in that it doesn't raise my LDL
cholesterol level. After a few more back and forths, I gave up.

Amazing the TV adverts that claim their product is low in polyunsaturates
as a key selling point, when probably less than one person in a thousand
knows what that *actually* means.

I think you have that backwards, you should mean HIGH in polyunsaturated
fats. Polyunsaturated fats are the good kind and unsaturated fats are
the bad kind. Turns out it's not quite that simple though, but statistically
it seems to work well enough.

Yep. So it is written, so it must be:
<https://medlineplus.gov/ency/patientinstructions/000747.htm>
Polyunsaturated fat is a type of dietary fat. It is
one of the healthy fats, along with monounsaturated fat.
(...)
Polyunsaturated fat is different than saturated fat and
trans fat. These unhealthy fats can increase your risk
for heart disease and other health problems.

Even worse is telling people to lower their dietary cholesterol.
The dietary cholesterol is so much smaller than dietary fat any
effect of lowering it is swamped by the saturated/unsaturated
fat trade off.

Lowering dietary cholesterol does very little. According my former
cardiologist, if one manages to survive a near zero cholesterol diet,
the loss in overall cholesterol is maybe 10 mg/dL. It also works the
other way. My GP mentioned that in med skool, some of the students
volunteered to live on a maximum cholesterol diet for a month. Eggs,
cheese, and saturated fats. After a month, there was no change in the
various lipid blood tests from their previous diet.


--
Jeff Liebermann jeffl@cruzio.com
150 Felker St #D http://www.LearnByDestroying.com
Santa Cruz CA 95060 http://802.11junk.com
Skype: JeffLiebermann AE6KS 831-336-2558

 

[Cursitor Doom]

On Fri, 03 May 2019 19:55:25 -0700, Jeff Liebermann wrote:

Lowering dietary cholesterol does very little. According my former
cardiologist, if one manages to survive a near zero cholesterol diet,
the loss in overall cholesterol is maybe 10 mg/dL. It also works the
other way. My GP mentioned that in med skool, some of the students
volunteered to live on a maximum cholesterol diet for a month. Eggs,
cheese, and saturated fats. After a month, there was no change in the
various lipid blood tests from their previous diet.

There's also this myth the British are peddled constantly about how our
diets are so unhealthy and we need to adopt a more Mediterranean-style
one to be healthy like they are. Anyone who's lived in Spain and/or Italy
will know that while fish and fresh veg does play a part in their diets,
they are also huge carnivores. The Spanish with their masses of hams
hanging from the ceilings of their supermarkets and butcher's shops and
the Italians with their seemingly endless variety of exotic sausages.
It wouldn't surprise me if the Med countries are constantly lectured by
the same bunch of Globalist liars about how they need to adopt a more
healthy British-style diet! You can never please these people so why
bother even trying? That's the way I look at it anyway.



--
This message may be freely reproduced without limit or charge only via
the Usenet protocol. Reproduction in whole or part through other
protocols, whether for profit or not, is conditional upon a charge of
GBP10.00 per reproduction. Publication in this manner via non-Usenet
protocols constitutes acceptance of this condition.

 

[Martin Brown]

On 03/05/2019 15:12, John Larkin wrote:

On Fri, 3 May 2019 09:01:58 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

The only sweet dark chocolate I can think of is Cadbury's Bournville
(named after the place they built as a model town for their workers).

https://www.cadbury.co.uk/products/cadbury-bournville-11314

It is only 36% cocoa solids though.

Cadbury is kind of like Hershey's, not very good stuff.

Cadbury is now owned by Kraft. They closed some UK plants substituted
their own brown greasy gunge that they claim is chocolate in Cadbury's
eggs a couple of years back. It went down as well as a lead balloon.

https://en.wikipedia.org/wiki/Cadbury_Creme_Egg

Hershey's is one of those products I try a piece of very occasionally to
see if it has improved any. I never could understand the appeal of sweet
rancid vomit flavoured chocolate but for some reason Americans like it.

These are pretty good:

https://www.amazon.com/Toblerone-Chocolate-Dark-3-52-Ounce/dp/B00GDIMCV8/ref=pd_rhf_ee_s_rp_0_2/146-1027709-3308300?_encoding=UTF8&pd_rd_i=B00GDIMCV8&pd_rd_r=f038286c-c054-4157-bd6d-f738a658f6e1&pd_rd_w=veYG2&pd_rd_wg=BuTXv&pf_rd_p=dab76a39-48ef-42da-945b-aa53eacfbc0e&pf_rd_r=BYE87F63QY6SACZQBYTT&psc=1&refRID=BYE87F63QY6SACZQBYTT

Leonidas are one of my favourite Belgian makers:

https://www.amazon.com/Leonidas-Belgian-Chocolates-Dark-Chocolate/dp/B07FNVN13H/

Their orange peel strips dipped in dark chocolate are particularly good.

--
Regards,
Martin Brown

 

On Saturday, May 4, 2019 at 10:38:41 PM UTC+10, Cursitor Doom wrote:

On Fri, 03 May 2019 19:55:25 -0700, Jeff Liebermann wrote:

Lowering dietary cholesterol does very little. According my former
cardiologist, if one manages to survive a near zero cholesterol diet,
the loss in overall cholesterol is maybe 10 mg/dL. It also works the
other way. My GP mentioned that in med skool, some of the students
volunteered to live on a maximum cholesterol diet for a month. Eggs,
cheese, and saturated fats. After a month, there was no change in the
various lipid blood tests from their previous diet.

There's also this myth the British are peddled constantly about how our
diets are so unhealthy and we need to adopt a more Mediterranean-style
one to be healthy like they are. Anyone who's lived in Spain and/or Italy
will know that while fish and fresh veg does play a part in their diets,
they are also huge carnivores.

Nobody has ever suggested that the Mediterranean diet is vegetarian.

Why Cursitor Doom might imagine that it should be is a total mystery.

The Spanish with their masses of hams
hanging from the ceilings of their supermarkets and butcher's shops and
the Italians with their seemingly endless variety of exotic sausages.

All of which are quite expensive, and don't form a large part of anybody's diet (unless they are both rich and crazy).

It wouldn't surprise me if the Med countries are constantly lectured by
the same bunch of Globalist liars about how they need to adopt a more
healthy British-style diet!

Seems unlikely. The bunch of globalist liars Cursitor Doom is wittering on about seem only to exist in his fevered imagination. He lacks the wit to have invented them, but some right-wing propagandist presumably thought them up as fodder for the particularly gullible. Cursitor Doom is the only loon who has ventilated the fatuous conceit in a place where I'd get to see it

You can never please these people so why
bother even trying? That's the way I look at it anyway.

Cursitor Doom pretending to ignore his imaginary harpies.

--
Bill Sloman, Sydney

 

[Jeff Liebermann]

On Fri, 3 May 2019 20:16:39 -0700 (PDT), bill.sloman@ieee.org wrote:

You can synthesise your own cholesterol, and statins work by
stopping you doing that. I've been on them for years, and they
do seem to work.

Statins do lower cholesterol, but have side effects that prevent me
from using them. Specifically, chronic back and arm muscle aches.
Instead, I now take Ezetimibe (generic for Zetia) 10mg, which costs
more but doesn't produce any aches so far.
<https://medlineplus.gov/druginfo/meds/a603015.html>
However, I get my best lipid test results from irregular exercise.

Your family medical history is very much like mine. Those that
survived WWII died somewhat early from various cardiovascular problems
(stroke, heart attack, congestive heart failure, etc). It's the
result of everyone coming from a small Polish town with plenty of
intermarriage which tends to promote recessive genes. Choose your
parents wisely.

I was working on medical ultrasound back in 1976-79, and our
machine was used to follow the state of the heart of a guy
who had had a bad coronary, which killed off enough of his
heart muscle to kill him within a week.

We could see which bits of his heart wall weren't contracting
when they should have done. With survivable coronaries the dead
bit is smaller.

That sounds rather familiar. Before and after I had a triple bypass
operation, my cardiologist ran an echocardiogram and later a
radioactive Thalium stress test. Both can show which parts of the
myocardium (heart muscle) are moving properly and which parts are
dead. Both tests showed that one small section of my heart didn't
move properly. I was impressed with the detail offered by the
echocardiogram but not very impressed with the blurry mess produced by
the stress test. I had hoped that real time 3d MRI cardiac imaging
would become more popular, but probably is far more expensive than an
echocardiogram:
<https://vector.childrenshospital.org/2016/12/the-future-of-cardiac-mri-3-d-cine/>
<https://www.youtube.com/watch?v=bxVHuhiN-rw>



--
Jeff Liebermann jeffl@cruzio.com
150 Felker St #D http://www.LearnByDestroying.com
Santa Cruz CA 95060 http://802.11junk.com
Skype: JeffLiebermann AE6KS 831-336-2558