Chocolate Skin!

By Shola Oladipo, Food for Purpose CEO 

Hello friends,

I trust this month meets you with joy and expectation as we roll into Autumn.

Last month, I finally took a much-needed vacation to Portugal. It feels like a blur now, but it was a truly incredible experience, filled with relaxation, sunshine, and visits to luxurious spas.

One of the highlights of my trip was indulging in a half-day spa package that included a rejuvenating facial treatment. I've always deeply appreciated facials, and this experience was no exception. It was a truly blissful and unforgettable getaway.

I was genuinely taken aback when I was introduced to the chocolate body treatment and facial. As a woman unapologetically proud of my deeply melanated skin who enjoys chocolate now and then, I couldn't quite fathom applying chocolate to my skin! I got curious, and a review of various articles revealed that cocoa (the source of chocolate) has gained attention in the skincare world over the last 10-15 years.

The primary components responsible for chocolate's positive impact on skin health are flavonoids, a category of antioxidants abundant in cocoa beans. The type of chocolate in question is dark chocolate – which is higher in cocoa solids than the milk chocolate variety. In fact, cocoa has been used in traditional medicine and skincare for centuries. It is derived from the seeds of the Theobroma cacao tree and is rich in various bioactive compounds. These potent compounds are renowned for safeguarding the skin against oxidative stress, which has the potential to induce untimely ageing and skin impairment.

The potential skin benefits are listed below:

1. Antioxidant Protection

The high concentration of polyphenols in cocoa may provide antioxidant protection to the skin. These compounds can potentially neutralise free radicals, which are known to contribute to premature aging and skin damage.

2. Improved Skin Hydration

Cocoa butter, a fat extracted from cocoa beans, is an excellent moisturiser. When applied to the skin, it may form a protective barrier that helps to lock in moisture, potentially improving skin hydration and elasticity.

3. Enhanced Skin Circulation

The theobromine and caffeine content in cocoa might stimulate circulation in the skin. Improved blood flow could potentially lead to better nutrient delivery to skin cells and more efficient removal of waste products.

4. UV Protection

Some studies suggest that the flavonoids in cocoa offer a degree of protection against harmful UV radiation. While not a replacement for conventional sunscreen, cocoa-based products might provide an additional layer of defence against sun damage.

Although traditional uses of cocoa in skincare are well-documented, scientific research is still ongoing. It's important to note that most studies on cocoa's skin benefits have focused on its consumption rather than its application to the skin. It’s safe to conclude that while cocoa shows promise as a skincare ingredient due to its rich composition of bioactive compounds, more research is needed to fully understand its benefits when applied to the skin. As the field of natural skincare continues to evolve, cocoa may emerge as a valuable addition to our skincare routines, offering antioxidant protection, improved hydration, and other skin-loving properties.

Just to be clear, this insert is not a license to indulge in dark chocolate or start bathing in it! I just thought it worthwhile to share this interesting finding (flexing my research muscles right)!

I must add that people with cocoa or chocolate allergies should avoid using cocoa-based skincare products. As with any new skincare ingredient, it's advisable to perform a patch test before widespread use.

Enjoy October – and a little bit of chocolate if it takes your fancy!

References

• Abdul Karim, A., et al. (2016). Journal of Diabetes Research, 2016, 1-10.

• Andújar, I., et al. (2012). Nutrients, 4(8), 1026-1041.

• Heinrich, U., et al. (2006). Journal of Nutrition, 136(6), 1565-1569.

• Kang, H., et al. (2020). Nutrients, 12(11), 3289.

• Lamuela-Raventós, R. M., et al. (2018). Nutrients, 10(11), 1679.

• Lipp, M., & Anklam, E. (1998). Food Chemistry, 62(1), 73-97.

• Martínez-Pinilla, E., et al. (2015). Frontiers in Pharmacology, 6, 30.

• Scapagnini, G., et al. (2014). Nutrients, 6(8), 3202-3213.

• Williams, S., et al. (2009). Journal of Cosmetic Dermatology, 8(3), 169-173.

• Yoon, H. S., et al. (2016). Journal of Nutrition, 146(1), 46-50.

• CEO Says - Chocolate Skin!

• News

• HCI News

• Physical Activity Tips - Cardio vs. Strength Training: The Dynamic Duo of Fitness

• Recipe of the Month - Maafe

• A-Z of Soul Food - A for Allspice

• Diabetes Tips - Understanding Type 2 Diabetes Remission – Part 2

• Lewisham Maternity Project

  • We're still actively recruiting expectant and new mothers, as well as birthing people, from Black African, Caribbean, or Asian backgrounds. Your experiences and opinions on weight management services and lifestyle changes during pregnancy and early parenthood are invaluable. This is your chance to have a direct impact on shaping services that matter to you. Don’t miss out—join the conversation by contacting us at admin@foodforpurpose.org. We’d love to hear from you!

• SEL ICB Diabetes Project

  • Food For Purpose (FFP) has been commissioned by the SEL ICB to engage with ethnic communities across South East London in an exciting new project! We're working together to address concerns and develop real solutions for diabetes care pathways in Greenwich, Lambeth, Lewisham, Bexley, Bromley, and Southwark. And that’s just the beginning—this project will soon be expanding to even more areas, so stay tuned! If you’re living with type 2 diabetes, or supporting someone who is, and based in the SEL, keep an eye out for updates. Your voice and experiences will be key to shaping the future of diabetes care!

National Days / Weeks / Month - October

• 1st-31st - Black History Month

• 1st-31st - National Cholesterol Month

• 10th - World Mental Health Day

• 18th - World Menopause Day

HCI News

The Healthy Church Initiative is still thriving in Southwark! We recently had the pleasure of hosting a wonderful taster session with Peckham Methodist Church. The event was filled with energy and enthusiasm as participants explored ways to embrace healthier lifestyles. We're excited to continue our journey together, bringing more health and wellness activities to the community. Stay tuned for more updates!

If you are interested in having a taster session, learning more about the HCI or how your church can sign-up, please click on the appropriate button below.

We look forward to hearing from you!

Cardio vs. Strength Training: The Dynamic Duo of Fitness

By Precious Oladipo
FFP Director & Physical Activity Lead

When it comes to fitness, I’m always asked: “Precious, cardio or strength training?” The thing is, you shouldn't choose one over the other! These two types of exercise are like rice and stew; they’re better together.

Cardio, whether it’s running, cycling, or dancing, is your go-to for a healthy heart. It boosts endurance, burns calories, and even improves your mood by releasing those feel-good endorphins. But if you’re all about cardio and neglect strength training, you might miss out on some major benefits.

Strength training, which includes lifting weights or bodyweight exercises like squats, is the key to building muscle and increasing your metabolism. It strengthens bones, improves posture, and helps you burn more calories even when you’re resting. Plus, the more muscle you have, the more efficiently your body handles those cardio sessions.

The magic happens when you combine both. Cardio keeps your heart and lungs in top shape, while strength training builds a strong, resilient body. Together, they create a balanced fitness routine that helps you achieve overall health and fitness. So, next time you hit the gym or exercise class, remember: it’s not cardio or strength training—it’s cardio and strength training!

Maafe

Maafe, also known as West African peanut stew, is a spicy, nutty and hearty stew enjoyed widely throughout Western and Central Africa. It is a versatile dish as the ingredients and recipes used vary significantly depending on the region.

The base of the stew is made from roasted peanuts that are ground into flour to form a rich, creamy and spicy sauce. In many african cultures, it is believed that peanuts provide significant benefit to the soul.

This one-pot stew can be served alongside flatbreads, rice, couscous or fufu, depending on preference. The protein source can also vary. Most recipes use chicken thighs, however beef, lamb, goat and oxtail are also popular! This dish can even be made vegetarian by omitting the meat and simply adding only vegetables. The traditional vegetables used in the Maafe pot include root vegetables such as sweet potatoes, carrots, yams and potatoes, as well as cabbage and eggplant. However, you can use whatever vegetables you enjoy or have available!

This hearty stew offers a great source of protein, carbohydrates and healthy fats. It can be cooked in bulk and stored in the fridge or freezer for convenience.

Serves 4

Ingredients

• 600g skinless chicken thighs

• Salt and pepper, as needed

• 1 tablespoon olive (or preferred cooking) oil

• 1 white onion, diced

• 1 sweet potato/yam, cut into 1/2-inch cubes

• 2 teaspoons cumin

• 1/4 cup fresh minced ginger

• 4 large garlic cloves, minced

• 2 teaspoons paprika or cayenne pepper (or both)

• 1/2 scotch bonnet pepper (ribs and seeds removed)

• 4 cups cabbage, chopped (substitute for kale if preferred)

• 2/3 cups roasted peanuts, roughly chopped, plus extra for topping

• 1/2 cup natural peanut butter

• 800g of tinned tomatoes, crushed

• 400g can of chickpeas, rinsed and drained (optional)

• 2 to 3 cups chicken/beef stock

• Chopped coriander, for topping

Method

1. Add the oil to a large pot set over medium-high heat. Season the meat pieces liberally with salt and pepper on all sides and brown them in the hot oil for about 2.5 minutes per side (they’ll finish cooking in the stew). Transfer to a tray/plate and set aside for now.

2. Reduce the heat to medium and add the diced onion and sweet potato/yam to the pot (and more oil, if it needs it). Season lightly with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, just until the potatoes begin to tenderise/brown. Add the cumin, ginger, garlic, chili pepper, cayenne/paprika, peanuts, peanut butter, and cabbage (or kale). Stir and allow to cook for about a minute. Season, as needed.

3. Add the crushed tomatoes, chickpeas (if using), and the stock

4. Add the chicken thighs, along with the juices, into the pot. Simmer the stew, uncovered, until the meat and sweet potatoes are both cooked and tender; about 25 minutes. Remove the meat to a cutting board and chop/shred it. Add back into the pot.

5. Serve the stew in bowls topped with extra peanuts and coriander, with a side of flatbread, fufu or on top of fluffy cooked rice or couscous

Pictures courtesy of:
https://www.epicurious.com/recipes/food/views/mafe-peanut-sauce

https://www.africanbites.com/maafe-west-african-peanut-soup/

https://lowcarbafrica.com/african-chicken-peanut-stew/

Allspice

This month, we’re celebrating Allspice for the letter A!

Hey there!

We’re thrilled to bring you the next chapter of our A-Z of Soul Food series! Last time, we dove into the vibrant world of African Caribbean fruits and vegetables, exploring the rich flavours and health benefits they bring to our tables. This time, we’re turning up the heat as we shift our focus to the heart and soul of any great dish—seasonings and spices.

From the fiery kick of Scotch bonnet peppers to the aromatic warmth of allspice, we’ll be celebrating the spices that give African Caribbean cuisine its bold, unforgettable taste. Get ready to discover the cultural significance, unique uses, and health benefits of each spice, and learn how to bring these powerful flavours into your own kitchen. Let’s spice things up!

We’re kicking off the new series with A for Allspice!

Allspice, also known as Jamaican pepper or pimento, is a staple in Caribbean cuisine. Although sometimes confused as a spice mix, allspice is the dried unripe berry of the pimento dioica tree which is native to the West Indies. It was named allspice by the English who thought it tasted like a blend of cinnamon, nutmeg, and cloves.

It adds a warm smoky flavour to meals such as jerk chicken, and traditionally the bark and leaf of the same tree are used to smoke the chicken and add even more depth of flavour. The dried leaves can also replace the use of bay leaves in cooking stews and soups.

Ground allspice can be found in chain supermarkets such as Sainsburys across the UK, however the dried whole berries are mostly available online or in ethnic shops.

Understanding Type 2 Diabetes Remission – Part 2

By Modupe Peters
FFP Director & Diabetes Lead

Welcome back to our series, ‘Understanding Type 2 Diabetes Remission’! In our last edition, we introduced the concept of diabetes remission and what it truly entails. Research shows that weight loss plays a critical role in achieving remission for type 2 diabetes. In this edition, we’ll dive into the effective strategies that can help make diabetes remission a reality!

1. Calorie restriction: Low calorie diets have been shown to be one of the most effective ways to achieve diabetes remission. This often involves significant weight loss with an intake of between 800 -1200kcal daily. This can help the body to use insulin more efficiently. The Diabetes Remission Clinical Trial (DIRECT study) showed that up to 46% of participants were able to achieve diabetes remission after 12 months on a low-calorie diet (about 850kcal a day). This success is largely attributed to significant weight loss, particularly from the liver and pancreas, which helps restore normal insulin production and sensitivity. Achieving this can involve a structured approach, such as the 'soups and shakes' plan used in the remission weight loss programme, or through a balanced diet with a reduced calorie intake.

2. Low carb diet (carbohydrate restriction): This involves reducing your intake of carbohydrate foods such as bread, potato, rice, yam, plantain, green banana, fruits to about 130g or less per day. To put things in context, 1 average slice of bread is about 20g carb, and 1 tablespoon of rice is about 10g.

The NHS Type 2 Diabetes Path to Remission Programme is a joint initiative between NHS England and Diabetes UK available to eligible people in England. Speak to your GP to find out if this is suitable for you.

Join us next month as we continue to explore more options of achieving type 2 diabetes remission!