[CH] Diabeties, Good Chocolate & Mole poblano de laraotas negras

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CHers,
I came across the recipe because of the following:

  * In high quality chocolates, cocoa butter is the main source of fat. This
    is rich in stearic acid, which raises the ‘bad’ LDL cholesterol less than
    other saturated fats. It also raises the ‘good’ HDL cholesterol.

  * Chocolate is a source of antioxidants (like the ones you find in tea and red wine).

  * Although most chocolates have a relatively high sugar content, they don’t
    have a big impact on your blood glucose levels.

  * You get a lot of kilojoules (calories) in a little piece. If you are overweight,
    [or diabetic] opt for _high_quality_chocolate_ and take care not to eat too much.

Check out both the chocolate story and the recipe in the following link:

   http://ginews.blogspot.com/2006/12/low-gi-food-of-month.html

If you make it, let me know how it turns out.

AndyB

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