dark chocolate

What a difference one week makes.  Last Sunday had me heading to the ER at the hospital.  Today I took my 50 pound upright utility cruiser on its first foray out of state.  Went over the GW bridge up to the CNBC headquarters on 9W, about a 35 mile RT.  It was so nice to get out.  The weather helped.  

Eating is still a trick as the taste buds are totally confused.  Hopefully they will be less  confused later.  And, whatever I do eat I can only take about 25% of the portion that I’d otherwise be wolfing down.  Hence, the need to supplement daily nutritional intake with a can or two of brown is still required to maintain the loss of 10 pounds as I’m weighting in at about 143 pounds.  Besides the eating dilemma, the only other things I’ve so far got to put up with is the sore tongue/throat, constant ringing in my head, and the feeding tube which feels like the pressure of the end of a drum stick constantly being pushed into my stomach.  But I’m sure glad I have it.

It’s weird that on any given day prior to this process I could hop on a bike and ride a hilly hundred miles without any downside.  But give me some chemo & rad and the same stamina that took me for hours of hard exercise is in deep cover, rendering me seemingly weaker than the average guy undergoing the same process.

But this is not the subject of today’s blog.  Chocolate is.

I’ve never been a fan one way or another about chocolate.  Every once in a great while I’d partake.  However, during this period of selective taste, I’ve had a hankering for some good hot chocolate in the morning, thick for dipping organic corn bread.

And lo and behold, eating the right chocolate, or chocolate correctly prepared, is actually very beneficial.  Chocolate contains several antioxidants and a slew of other molecules that simply promote better system functioning.

GV melted this morning some pure organic block chocolate, added a teaspoon of raw dark sugar,  a touch and a half of raw agave nectar and soy milk.  The mix made more than two cups, and was super deli.  Not the kind of hot chocolate that you would drink down all at once — way too thick.  But sipping and dipping, just what the doctor should be ordering.  Although it was breakfast, that thick mixture would be delicious poured over a ripe pear for a healthy evening desert.

If one is going to do the chocolate bar thing, good rule of thumb is to stick to chocolate over 70%.  And, make sure the chocolate doesn’t contain milk, i.e., avoid milk chocolate.  Besides the fact that cow milk is meant for baby cows, the properties in milk directly cancel the beneficial molecular effects of chocolate (coca).  Point? Embrace chocolate, just the right kind.

3 thoughts on “dark chocolate

  1. swarrenjr

    FS: Once again, you simply amaze with your “foodie” lexicon and your ability to bring the simplest of pleasures to life and with new meaning given the significance of this morning’s “breakfast” amidst the challenges for you to eat at all. I expect your successful weekly battles–and ultimately when your war is won–will be celebrated by returning to the saddle for century upon century absent your makeshift “camelback”. Cannot tell you how much I admire you. Luv ya mon, Stryker

  2. Richard Lake

    God knows we love our “chocolate”, Steve-o!

    Glad to hear you’re getting better. Keep at it, pal. Can’t wait to see you!

  3. martha c. wood

    Hey! Wonder Boy
    It was exciting to hear that you got out on your bike.
    Even more exciting to hear that you enjoyed that
    GV hot chocolate and bread. Go team. Go


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