I really enjoyed today's batch of articles, and especially intriguing for me was the chocolate piece...mention of procyanidins as the beneficial compounds in choc.
How do those compare to proanthocyanidins (spelling may be off...could be proanthrocyanidins), which IIRC are usually the desirable compounds in grape seeds, etc? -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
