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Welcome
to
Mäni's
Morsels!
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CUCKOO for
COCOA!
When people think of
eating right, most wouldn’t include a daily
portion of chocolate in their diet. It’s high in
saturated fat and is more associated with sin.
(Not thin.) Yet while some chocolate products are
high in sugar and made with the use of
hydrogenated or partially hydrogenated oils, more
and more studies are showing that all chocolate is
not created equal! In fact, certain forms may
actually be beneficial. (In moderation, of
course.)
 Chocolate
is made from cocoa powder derived by processing
the pulp and seeds from inside large pods that
grow on the trunk of the Cacao tree. Like all
plants, the Cacao plant contains flavonoids, a
type of polyphenol (antioxidant). The most common
flavonoids in cocoa are flavonols, which exist
both as single compounds, and compounds linked
together known as procyanidins. In recent years
both flavonols and procyanidins have been linked
with cardiovascular health and may contribute
to a healthy diet and lifestyle in a combination
of vegetables, fruits and regular exercise.
Flavonols also affect the flavor of chocolate; and
every step of processing, from harvest to finished
product can affect their levels.
The University of Michigan Integrative Medicine
website suggests dark chocolate as the best
source of the benefits chocolate has to offer
for several reasons. Phytochemicals (plant
chemicals) such as flavonoids contribute to
pigment. More flavonoids mean more pigment
(darker) and therefore more health benefit
potential.
Choose chocolate made from cocoa butter. Although
high in stearic acid, a saturated fatty acid, it
has been shown to have a neutral (possibly
beneficial) effect on cholesterol. So not all
saturated fats metabolize equally in the body!
Dark chocolate, sometimes called “bittersweet” or
“semisweet”, contains higher amounts of cocoa and
usually has less sugar.
It decreases LDL (bad) cholesterol oxidation and
increases blood flow in arteries, while reducing
the risk of blood clots and may even lower high
blood pressure. It can improve mood and
pleasure by raising the serotonin and
endorphin levels in the brain and even contains a
number of minerals, like calcium, magnesium and
potassium. An average of 1 oz a day (or up to 7 oz
a week) is recommended.
 Just
picture it: Breakfast at Mäni's -- fresh fruit,
yogurt, maybe some granola, perhaps a few vitamin
supplements and a truffle; all part of a balanced
breakfast! (Or lunch or dinner or in between
snack.) And remember all our chocolate cakes,
cookies, and sweets at Mäni's are made from using
dark chocolate sweetened with barley malt. COME
IN FOR A FREE SAMPLE!
Sources:
www.Chocolateinfo.com
www.Cocoapro.com
www.Fieldmuseum.org/chocolate
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REMINDER:
Deadline for submitting artwork approaches...
We’re looking for
someone to design a shirt to be adorned and
adored by many, and also serve as an aid in
realigning our stylistic feng shui. Yes, it’s a
contest, and the design winner will not only be
found at the center of bakery couture, but s/he
will be the recipient of a $100 Mäni's card. The
winning design will also be featured in an
edition of Mäni's Morsels.
The Rules
The design will go on the front and back of
shirt (if there’s a great design that wanders a
different path, we’ll talk).
Keep the design to two colors.
The Mäni's logo/name should fit in there
somewhere, though you’re not limited to Mäni's
colors.
For the curious, we will be using American
Apparel shirts.
Please send any submissions to Eric via email (ericd@manisbakery.com),
fax (323.938.8107), airdrop, or the shop. If you
have any questions,
please call 323.964-0840 ext: 21 or email me.
THE DEADLINE FOR
SUBMISSIONS IS JULY 15TH.
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Mäni's Bakery Café
info@manisbakery.com
519 S. Fairfax Avenue
Los Angeles
323-938-8800
Hours
Mon - Fri 6:30 a.m. to Midnight
Sat - 7:00 a.m. to
1:00 a.m.
Sun - 7:30 a.m. to
1:00 a.m.
Kitchen opens at 8:00 a.m. and closes at 11:00 p.m.
Sun - Thurs.
Friday and Saturday: 8:00 a.m. to midnight.
If you know of others who would
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SUBSCRIBE by clicking on
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or visit www.manisbakery.com
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reserved. The
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