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Ask Dr. Gott 8/22
Don't seek help in pyramid sales
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     DEAR DR. GOTT: Would you please comment on the use of Xocai? It is a dark-chocolate product promoted to lower cholesterol and blood pressure, and reduce inflammatory problems such as arthritis, and it is diabetic-friendly. The suggested dose is two pieces per day.
    Xocai is currently being promoted and sold through pyramid-selling methods, so I question the validity of the claims.
    DEAR READER: Generally speaking, dark chocolate has been reported to be more healthful than milk chocolate or other varieties. Because I am not familiar with Xocai, I did a little research. Almost every reference stated I could earn money by selling their product. There doesn't appear to be any documentation or research substantiating their claims that it can lead to better health. In fact, I cannot find an ingredient panel to determine what the product contains.
    If you are attempting to improve your general health including the topicals stated above, you can do so by eating more healthful meals including fresh fruits and vegetables. Walk, bike, golf or exercise in a way that is appropriate for you. Eliminate chocolate and other sweets except for special occasions. And, most important, stay away from pyramid-selling methods. They're almost always scams. Your health is far too important to be left in the hands of dishonorable financial entrepreneurs.
    To give you related information on one condition you mentioned, I am sending you a copy of my Health Report "Understanding Cholesterol."

    DEAR DR. GOTT: In a restaurant, I recently had a baked potato served to me wrapped in aluminum foil. I also see people wrapping vegetables and meat they have prepared in their own ovens or on barbeque grills. Does the aluminum leech into the food? If so, is it toxic to those of us who then eat it? Please set us all straight.
    DEAR READER: Baking a potato in foil shouldn't cause any harm. When wrapped foods are placed on a grill, the foil acts as an effective barrier to seal in moisture and the juices from meats and vegetables.
    The reason restaurants wrap their potatoes is that they will hold heat longer and will be readily available for people dining out. I would like to believe that no restaurant would bake a wrapped potato and leave it at room temperature for days before serving it. In a place like that, almost anything, wrapped or unwrapped, vented or nonvented, would be questionable.
    I choose to avoid the issue by placing my baking potato in the microwave for about five minutes and then transfering it to a pan in the oven with whatever chicken or fish I might be broiling for dinner. The few minutes under the broiler will crisp up the skin, and I don't have to worry about toxins. Or do I? Some people have concerns about microwaves, too, but I'll save that topic for another day.
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