In a study published in the journal of Clinical Gastroenterology, Researchers have found the yogurt containing probiotic Lactoacillus rhamnosus GR-1 and L.reuteri RC-14 helped resolve moderate diarrhea in patients with HIV/AIDS. The probiotics have also been shown to increase the number of CD4 cells, which are important in establishing and maximizing the capabilities of the immune system.

Researchers in the University of East Anglia are studying whether compounds in chocolate can cut the risk of heart disease in women with type 2 diabetes.

Doctors have cautioned that the general population, and especially diabetics should not start eating large quantities of chocolate unsupervised, as it also contains lots of sugar and fat, which worsen diabetes and promote weight gain.

Cocoa, the main ingredient of chocolate, is a arch source of compounds call flavonoids, which have been shown to decrease risk factors for heart disease.

Generally, the process of making chocolate from cocoa destroys the majority of these compounds. However, now a Belgian chocolatier has developed a specially formulated cholate bar for the study with extra flavonoids and added soy, which is also a rich source of the chemicals. The hypothesis of this exciting study is that flavonoids, in this case compounds found in cocoa and soy, may improve the level of protection against heart disease over and above that provided by conventional drugs.