Dark Chocolate's Temptation

The health benefits of dark chocolate are all the rage right now, with increasing numbers of studies pointing to its rich concentrations of beneficial antioxidants and polyphenols.

This applies particularly to dark chocolate because it contains a higher concentration of cacao seeds than milk chocolate, and therein lies the secret to its health-promoting powers.

Cacao refers to the plant, a small evergreen tree of the species Theobroma cacao, which is cultivated for its seeds, also known as cacao beans or cocoa beans. The term "chocolate" refers to the solid food or candy made from a preparation of cacao seeds (typically roasted). If the cacao seeds are not roasted, then you have "raw chocolate," which is also typically sweetened.

Cocoa, on the other hand, refers to the powder made from roasted, husked, and ground cacao seeds, from which most of the fat has been removed. Knowing the meaning of these terms is important, because if you think you're improving your health by eating typical chocolate candies, you're being misled.

Interesting also that heart problems have long been linked to high iron levels and those polyphenols are just what is needed to halt the chain of bad chemistry that starts with free iron in an already oxidatively stressed system..

Chocolate cravings have been associated with its nice levels of magnesium which helps raise body charge while buffering pH... Don't think chocolate alone. It has been shown that a wide variety of polyphenols and whole plants/extracts participate in synergistic benefits beyond the sum of the parts.

 www.greenmedinfo.com/blog/coffee-tea-turmeric-and-beyond-zero-essentia.. .

I'm taking a poll: Do you eat unsweetened chocolate? That is the only healthy way to consume it. Here's the gen: people in America have cravings for chocolate they will kill for and they don't care about what all that sugar is doing to their health. The minimally sweetened, ultrabitter chocolate recommended is not something most people enjoy. Chocolate is an enjoyable food, but after all is said and done, it's a double-edged sword, just like that "healthy" red wine we never hear the end of.

The closer your cocoa is to its natural raw state, the higher its nutritional value. Ideally, your chocolate or cocoa should be consumed raw (cacao). When selecting chocolate, you can optimize its nutritional punch by looking for higher cacao and lower sugar content.

In general, the darker the chocolate, the higher the cacao. However, cacao is fairly bitter, so the higher the percentage cacao, the more bitter it is (the flavanols are what make the chocolate bitter, so manufacturers often remove them. But, it's those flavanols that are responsible for many of chocolate's health benefits).

To counteract the bitterness, most chocolate is sweetened, so it's a matter of balancing nutritional benefit with palatability.

Although raw cacao is the most nutritious form, most of the health studies to date involve consumption of cocoa or chocolate, not raw cacao. And the results are STILL significantly positive.

This fact suggests a good portion of the nutritional benefit of chocolate is retained after processing. Your goal then is to find a chocolate that's as minimally processed as possible, but still palatable. You don't want to eliminate too many of the health benefits by eating a product that contains a lot of sugar and chemicals.

Choose chocolate with a cocoa/cacao percentage of about 70 or higher.

If you can tolerate the flavour of raw cacao, however, then that's the absolute best option.

Milk chocolate is not a good choice as it contains both pasteurized milk and large quantities of sugar, which will significantly dampen its health benefits. White chocolate is also high in sugar and contains none of the phytonutrients, so it is not a good choice either.

Dark chocolate – as high in cacao and as bitter as you can stand -- is your best option.

Disclaimer: The information on this POST is not intended or implied to be a substitute for professional advice. The opinions expressed within this article are the personal opinions of the author. All content, including text, graphics, images and information, contained on or available through this article is for general information purposes / educational purposes only, and to ensue discussion or debate.

Thank you … I ;love raw chocolate [cacao], - to my palette the bitterness is the qualifying taste - the chewing down in the mouth with small bites until a melted form envelops the chewed amount - then I slowly suck it down the throat - this method is constantly improved upon so that more and more pleasure can be experienced - this is to achieve maximum satisfaction - remember that 70% is still 30% sugar which for a 100 gram [3.5 ounce], bar means 2 tablespoons/6 teaspoons [30 grams], of sugar - even the 90% bar that I often get has two teaspoons of sugar per 100 grams - these are significant amounts of sugar so your daily intake of sugar must recognize these intakes

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Make your own chocolate bars.

1 c. cocoa butter (or I use coconut oil),

1 c. cocoa powder, 1/2 c. raw honey,

1 tsp. vanilla and nuts of choice.

Melt cocoa butter or coconut oil in double boiler then add cocoa honey and vanilla and whisk until smooth and glossy.

Pour into parchment lined pan, add nuts and put into the fridge. Break into pieces. It's a soft chocolate so store in fridge.

Want to add word or two ?

I drink cocoa made from cocoa powder & just hot water. It is slightly bitter taste but nowhere near that of coffee. If I want it a little sweeter than a small amount of honey is just right. I sometime also add a sprinkle of cinnamon or perhaps nutmeg to add a taste variation. It is best to use organic cocoa of course because that benefits the growers as well as the consumer but I have found that some organic cocoa has added unnecessary substances.

Your comment ….You have postgrad degree, 4 -5 words is going to hurt you ?

Epicatechin, a compound found in unrefined cocoa, is another one of the powerhouse compounds that makes dark chocolate good for you, according to Norman Hollenberg, professor of medicine at Harvard Medical School, who has spent years studying the effects of routine cocoa drinking on the Kuna people of Panama….Unfortunately, epicatechin is removed from commercial cocoas because it tends to have a bitter taste…. However, epicatechin would presumably still be in raw cocoa beans, which are now commercially available. One of our staff members switched to raw chocolate nibs and discovered that the taste was wonderful with a little bit of Parmesan cheese. But, alas—cheese is, of course, dairy.

Chocolate is…a perfect example of when less is more. Researchers found that eating a precise amount of chocolate—6.7 grams a day—will give you the best health benefits. Those 6.7 grams of chocolate amount to one small square of chocolate two or three times a week.

We’re talking about a very moderate amount here (if you’re using chocolate for health purposes). So this may be the solution: eat a little bit of chocolate alone for health reasons—just don’t do it at the same time you indulge in milky hot cocoa for pleasure!

A cup of hot dark chocolate is a daily ritual...non alkalized, dark,dark,dark sweetened with coconut sugar is my brew!