This book deftly covers the highly compelling and extensive scientific and clinical research conducted on the myriad of health benefits of cocoa and chocolate. Linda Woolven and Ted Snider's many years of experience as herbalists and natural medicine researchers provide an excellent window on the past decades of advances in science that made cocoa and chocolate "health foods."The extensive references provide the physician, pharmacist, dietitian, naturopath, herbalist or consumer with more than adequate documentation supporting the many positive cardiovascular benefits and even cognitive reasons why all of us should eat more cocoa and chocolate on a regular basis. - Mark Blumenthal Founder t Executive Director, American Botanical Council
