Archive for the ‘Studies’ Category

25 Reasons To Eat healthy Chocolate

Friday, September 17th, 2010

Healthy Chocolate can be a great addition to your daily health regimen and let’s face it, EVERYBODY loves Chocolate…so why not Healthy Chocolate.

Here are 25 GREAT Reasons to Eat Healthy Gourmet Chocolate:

* Rich in antioxidants and flavonoids

* The highest ORAC scores available among chocolate products

* Boosts energy

* A healthy alternative for children

* 100% natural with no artificial flavors, preservatives or fillers

* No added caffeine

* Diabetic friendly. Low in sugar and carbohydrates.

* Supported by modern medicine

* Improves oral health

* Proprietary cold-pressing method retains nutritional values

* Vegan and vegetarian friendly

* Promotes cardiovascular health

* Lowers blood pressure

* Nutrients easily absorbed

* Tastes delicious!

* Optimizes mood

* Fights excessive inflammation

* Cocoa comes from Fair Trade growers in Ivory Coast

* Natural anti-inflammatory

* Kosher friendly

* Encourages proper weight and appetite control

* Heightens mental function

* Protects the skin

* Provides anti-aging benefits

* There is a home based income potential and/or a way to get your products for free!

If you would like more information about Xocai antioxidant chocolate, contact me at 561-662-8420 or

What are XoBiotic Squares?

Saturday, September 11th, 2010

There are many natural functional foods in virtually every food group. As we all know, chocolate itself is a functional food if it contains sufficient antioxidants and flavonoids. However, it is now possible for manufacturers to create functional foods by fortifying and enhancing their products to give them added health benefits never before possible. A new growing segment of functional food is called “probiotics.”

Probiotic means “fit for life”, or “pro life.” Probiotics are living microorganisms which when administered effectively in adequate amounts confer health benefits. The adult intestinal tract is home to approximately 100 trillion microorganisms. More than 400 different bacterial species have already been identified in the intestinal tract.

First, in order to be effective Probiotics must contain bacteria which are resistant to stomach acids and bile salts. Secondly, the bacteria must have the capacity to compete successfully with the indigenous intestinal bacteria. So, either the bacteria must be protected by the use of encapsulation techniques, or new types of foods must be developed which offer increased protection for the bacteria. The key to the effectiveness of probiotic treatment is for the bacteria to be able to pass through the stomach and the small intestines reaching the large intestines with sufficient strength to colonize and flourish.

SHIME stands for “The Simulator of the Human Intestinal Microbial Ecosystem.” This in vitro system was created to simulate the activities and conditions found in the stomach, small intestines, and large intestines. This enables scientists to monitor the quantity of bacteria that survive the journey to the large intestines. And, it also enables them to monitor the development of the bacterial colonies in the large intestines.

According to the American College of Gastroenterology, 95 million Americans suffer from digestive problems. Some 60 million have heartburn, 50 million have irritable bowel syndrome, and 20 million suffer from stomach ulcers.

Many, many new probiotic products have been launched in North America and Europe. But, we have a distinct advantage. Chocolate appears to be the ideal delivery system for probiotics. Chocolate has been shown to be far superior to milk as a delivery system for Probiotics.

The Xoçai XoBiotic chocolate will be in the form of an 11-gram square and will deliver 1 billion microorganisms of two types- Lactobacillus Helveticus R0052 and Bifido Bacterium Longum R0175. These probiotics have been selected for our probiotic chocolate because of their stability in chocolate and their guaranteed shelf life equal to the shelf life of the chocolate itself, if properly stored as recommended for all Xoçai products (40*F – 75*F). By marrying the health benefits of dark chocolate with those of these two probiotic cultures, which have a positive influence on immune and gut health, we gain new opportunities with health-conscious consumers. Presently there are no approved health claims on probiotics in the US, until now!

If you would like more information about Xocai antioxidant chocolate, contact me at 561-662-8420 or

Highest Antioxidant Content

Friday, September 10th, 2010

West Palm Beach Healthy Chocolate Xocai has great news for chocolate lovers who want to improve their health as they enjoy their chocolate.

We are currently reformulating and repackaging our extensive line of antioxidant chocolate products. As part of this process, we are having the new formulations re-tested by Brunswick Laboratories, the leader in antioxidant analysis. If you are not familiar with Brunswick Laboratories, here is some information from their website:

Brunswick companies have been responsible for important scientific and medical breakthroughs for almost 60 years. Since 1997, Brunswick Laboratories has led the way in quantifying the antioxidant capacity of foods, physiological fluids and other health-related substances. Working closely with the USDA, we have improved and validated a method called ORAC (Oxygen Radical Absorbance Capacity) as a standard for measuring antioxidant power. At present, ORAC is the commercial method of choice in the food and nutrition industries. Brunswick Laboratories’ innovations will continue to help clarify the relationship between nutrition, environment and disease.

It is important to note that Brunswick is not affiliated in any way with MXI Corp, the manufacturer of Xocai healthy dark chocolate products.

The test results for XoBiotic are in! We knew that the new formulation would have an incredibly high ORACFN value, but we had no idea just how high!

Xocai’s XoBiotic packs an antioxidant punch and satisfies the most discriminating chocolate connoisseur.

I am Douglas Mollo. I share XoBiotic with people. My current customers are eager to try the new XoBiotic and all the other Third Generation Xocai products.

If you would like more information about Xocai antioxidant chocolate, contact me at 561-662-8420 or I will post the test results for the other Xocai re-formulations as they become available.

Xocai chocolate is truly healthy; and we have the science to prove it.

Gluten Free Chocolate

Thursday, September 9th, 2010

West Palm Beach Celiacs Hello, its Douglas Mollo again spreading the news about delicious Xocai healthy chocolate.

In previous articles I have talked at length about the health-promoting ingredients contained in Xocai antioxidant chocolate. Today, I am going to talk about some of the ingredients that are not found in Xocai healthy chocolate.

Xocai dark chocolate is the only chocolate product that does not include:

  • Refined Sugars
  • Trans fats
  • Dairy
  • Gluten
  • Preservatives
  • Waxes

Most chocolate lovers know why refined sugar and trans fats are harmful, but what about gluten? Gluten is the protein that wheat, rye and barley contains. Most breads, cereal and pasta products contain gluten. Perhaps you have noticed gluten free breads, pastas and cereals.

Gluten is taboo for people who have Celiac Disease (CD). Celiac disease is a chronic digestive disorder of the small intestine. People with this condition have difficulty absorbing nutrients. If they accidentally eat gluten, they have a toxic reaction that can damage the small intestine.

The absence of gluten in Xocai antioxidant chocolate is sweet news for people with gluten intolerance. If you know someone who suffers from Celiac Disease, treat them to Xocai, a chocolate product that is gluten-free. They can safely enjoy a health food that tastes like expensive Belgium chocolate.

Douglas Mollo 561-662-8420
Independent Xocai healthy chocolate distributor in West Palm Beach, West Palm Beach, Wellington, Jupiter and DelRay. Working locally reaching globally!

Why Do You Need Anthocyanins?

Wednesday, September 1st, 2010

West Palm Beach MLM Secrets Welcome to another fascinating Beach Xocai review!

Many of my previous articles have focused on cacao. Today, I want to talk about a class of chemical compounds called anthocyanins. The acai berry is rich in anthocyanins, a powerful antioxidant. Remember, cacao and acai are the dynamic duo in Xocai dark chocolate.

Red, orange, purple, and blue plants get their pigmentation from anthocyanins, as well as the russet, gold, and magenta autumn leaves we see around West Palm Beach. It’s not hard to imagine that vibrant anthocyanin-rich foods like red bell peppers, blackberries, and purple cabbage are healthy – they appear to be bursting with nutrients. You can find anthocyanin foods in any grocery store. Just look for deeply colored fruits and vegetables such as blueberries, cranberries, currants, red onions, egg-plant and the purple sweet potato.

Active folks who work out regularly may be interested to know that anthocyanins may reduce muscle stiffness, increase blood flow, and reduce inflammation. People at risk for communicable illnesses can benefit from antioxidants because they have been shown to strengthen the immune system. Anthocyanins are also believed to benefit vision and aid in weight loss.

Xocai food scientists have reformulated each Xocai product to create the most nutritious line of health chocolates available anywhere. See to view the ORAC scores for the new formulations.

You can order anthocyanin-rich Xocai (say that three times fast!) by calling me, Douglas Mollo at 561-662-8420.

What is an ORAC food value?

Thursday, August 26th, 2010

ORAC Science and Technology

According to the USDA, the Journal of the American Chemical Society, and certified tests conducted by Brunswick Laboratories, the two most powerful natural antioxidant super foods in the world are 1.) Unprocessed Cocoa Powder (raw cacao) and 2.) the Acai Berry. These two “plant based” foods top the ORAC scale.

In today’s Health and Wellness environment, there is an absolute abundance of “buzz” and “excitement” pertaining to Antioxidants and the many health benefits of dark chocolate because of its high natural antioxidant content (ORAC). Unfortunately, many, if not most of the dark chocolate on the market today is nothing more than “expensive candy” and has little to no REAL antioxidant power or significant ORAC value.

The traditional method used for processing chocolate “raw cacao” by mainstream companys such as Hershey, Nestle, and Dove is a “heat based” process. Antioxidants are “extremely” sensitive to heat and are “killed” during the “heat based” processing.

MXI Xocai partnered with a Belgian gourmet chocolate company and pioneered a proprietary patented “cold based” process which allow them to produce their high antioxidant chocolate products WITHOUT harming the antioxidants.

Agave Nectar is sweeter than honey. Due to increasing awareness of Agave Nectar’s many beneficial properties, it is becoming the preferred sweetener of health conscious consumers, doctors, and natural foods cooks alike.

MXI Xocai added the antioxidant power of the Acai Berry and Agave Nectar (uh-gah-vay), a natural low glycemic sweetner to produce the most powerful product line of “super high antioxidant” dark chocolate “Diabetic Friendly” products on the market today.

The University of Utah Recently Completed A Study On The Effects of Xoçai Antioxidant Supplements on Atherosclerosis Risk Factors

Monday, August 23rd, 2010 has posted the results from a University of Utah study conducted from January 2006 – April 2008.

An antioxidant dietary supplement made from cocoa powder, and extracts of acai, grape and blueberry will be tested for effects on blood sugar, blood pressure, cholesterol and related parameters in human subjects.

Background and Introduction It has long been known that increased intake of plant products results in reduced risk of atherosclerosis and cardiovascular disease, which are the most important causes of death and disability in Western societies. (Probiotics and aging)video. This protective effect has been found to correlate with increased plasma levels of various antioxidant vitamins along with the expected increased resistance of the plasma to oxidation, and reduced evidence of oxidation of lipoproteins and other plasma components. It also has long been understood that oxidized LDL, and related lipoproteins which also contain apo B-100, are a primary driving force in the process of atherogenesis. These two facts have led to a very strong interest in developing antioxidant treatments as likely effective atheropreventive measures. This quest has taken the form of several large, long-term interventional studies, in which patients have been given purified antioxidant vitamins in an effort to reduce cardiovascular events. Surprisingly, almost without exception these interventions have failed to show any favorable effects. The cause of this paradox remains unknown, but may have resulted either from the reliance on antioxidant vitamins, rather than other antioxidant elements in the diet, or from the use of highly purified products, instead of more lightly processed food elements.

Cocoa mass (or cocoa powder in the dried form) is the edible non-fat part of the cacao bean which remains once the fatty cocoa butter has been removed. Cocoa mass or powder is a rich source of polyphenol antioxidants of the flavonoid family. The predominant flavonoids in cocoa are flavonols, including both the oligomeric proanthocyanidins (procyanidins and prodelphinidins) and the monomeric catechins and epicatechins. Recent studies have shown that chocolate preparations which are high in cocoa (and thus high in flavonol content) may have several beneficial effects on the vasculature and on various risk factors for atherosclerosis. These likely beneficial effects include:

0.Increased vascular reactivity

0.Improved arterial compliance

0.Increased HDL-C levels,

0.Decreased oxidation of LDL, and

0.Reduced insulin resistance.

Although several of these studies have compared preparations with low vs. high content of cocoa (or flavonols), only one study of which we are aware has tested effects of a source of chocolate other than a high-fat chocolate bar. Only a non-bar product can readily exclude cocoa butter and/or butterfat and thus be low in fat content. Meanwhile the relatively high fat content of a chocolate bar, even if made with high cocoa powder content (thus a “dark” chocolate bar) adds many calories to the product and may well reduce the beneficial effects of the cocoa. Apparently also, all of the preparations tested in the published studies were relatively high in sugar content, which also adds calories and may reduce the benefits of the cocoa.

In addition there are many inconsistencies among studies of standard chocolate preparations regarding the above-mentioned beneficial effects (for example, studies failing to show lipid or anti-inflammatory effects), and these inconsistencies may relate to various issues. First, of all the elements in chocolate-containing foods, cocoa mass or powder appears to contain virtually all of the antioxidant factors. Variability in cocoa powder content, or possible blunting of its benefits by the addition of variable amounts of cocoa butter might variably reduce the beneficial effects. Second, the alkaline processing of cocoa (which is routine for virtually all bar and powdered chocolate products) may reduce its antioxidant content and activity. Thus, the variability in published results among various chocolate preparations could be due to differences in the degree and type of processing of the cocoa (and resulting differences in its antioxidant content), and/or differences in the presence of other components (such as fat and/or sugar) which might block beneficial effects of the cocoa.  Click Here to view (The Whole Story on Chocolate) video

The study of  Xoçai products, has been carefully designed to try to maximize antioxidant content and effects in a pleasant-tasting natural food product. It achieves this by (1) including many ingredients with naturally high antioxidant content, cocoa powder, and Acai, grape and blueberry powders. (2) minimizing the processing of its components, and (3) eliminating added fat both to minimize potential interference with the likely favorable effects of its main ingredients, and to minimize its total caloric content.

In light of the high antioxidant content (manifested as high ORAC, etc.) of Xoçai. It is a prime candidate for studies of antioxidant effects in humans in vivo. This study has shown significant effects on clinical-relevant endpoints, such as lipids, glucose tolerance, blood pressure, or vascular function, and indicates that clinical disease can be prevented with antioxidant supplement therapy.