Dr Shock MD PhD

Digestion breaks down lipids into hydroperoxides. (Cooked meats are worse.) The stomach acts as a "bioreactor"-- the longer time the food/fat spends there, the greater the lipid peroxidation. An experiment with rats found that eating a meal soaked in red wine completely blocked the the generation of malondialdehyde, a common lipid peroxidation cytotoxin.Humans who ate the meal and drank a 200ml (1/4 bottle) of wine had a 75% reduction in MDA as compared to no wine.

From The Last Psychiatrist

He also explains why wine is not healthy due to it's antioxydants, but luckily he found another "healthy" mechanism of action.

So Dr Shock not only has to eat chocolate after dinner but also drink more red wine, or is Port even better? I wonder.......

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Dark chocolate has the most flavonoids. This is the substance that improves blood flow and vascular function and diminishes clotting as discussed recently in a post on this blog: Dark Chocolate is good for the Heart.

A typical bar of dark chocolate contains an average of 53.5 milligrams of flavonoids. A milk chocolate bar contains less than 14 milligrams, while white chocolate doesn’t have any

Confectionery makers often take out the flavanols, stripping the chocolate of its main health-promoting properties because flavonols also makes the chocolate taste bitter.
Flavonols are also found in tea, red wine and some fruits and vegetables, foods also known for their heart-healthy effects.

But even if your chocolate is loaded with flavanols, it won’t be a wonder drug. Most studies show only modest benefits from chocolate, and even though it’s good for you, you still have to pay attention to calories and fat.

“If you ask me what’s more important, a little physical activity like walking or eating the chocolate, go take your walk,'’ said Dr. Shani. “I don’t think in the very near future we’re going to tell every patient go ahead and eat lots of chocolate. That would be too good to be true.'’

This disappointing news is from The New York Times

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