REALITY OF CHOCOLATE !!!!
should we eat it?
REALITY OF CHOCOLATE !!!!
Chocolate is one of everyone's favorite sweets and in my opinion it's one of the most delicious foods you can eat on the planet Earth. It’s something that I can eat everyday at any time. But still everyone has a lot of questions regarding eating it. So today I want to put together a quick chocolate explanation for it.
First question is what kind of chocolate can you eat ?
The best kind is bittersweet chocolate. Your chocolate should always be at least 72 percent cacao, personally I prefer to be above 80 percent cacao. Though I understand that's too bitter for a lot of people, wait, chocolate has sugar right well if possible look for chocolate that's sweetened with stevia or monk fruit. Lilies is a great brand. But if you're not able to find stevia-sweetened chocolate, that's okay just buy the most bitter regular chocolate you can handle. There'll be a little sugar in it. Since the amount of sugar is pretty negligible, if you're only eating a little square of Chocolate at night it's not a huge deal.
Is there any milk chocolate I can eat ?
Well the truth is I haven't come across many plants that have approved milk Chocolate. For us melt chocolate is significantly higher in sugar than dark Chocolate. But even if it's stevia-sweetened melt chocolate is often made with milk that has casein-A-one, making it terrible for your health. Plus the milk will bind to the polyphenols in chocolate ruining those health benefits.
What about white chocolate?
A person should never eat a white chocolate. Not only is it loaded in sugar but it's got none of the health boosting polyphenols that dark or even milk chocolate has. Moreover, white chocolate bars have about as much milk as milk chocolate, sometimes even more and if it's a-one milk that just spells trouble for your health so that harmless-looking white chocolate bar is simply the worst thing for your body. Especially your gut.
Can I eat cocoa butter ?
If you can find pure raw cocoa butter absolutely like coconut oil it's just fine to eat in moderation. It also adds a really interesting flavor to foods like adding just a hint of chocolate but no heat. But if you're going to bake it, it actually makes a pretty good butter or Substitute. You may or may not enjoy it but it's rich in some pretty interesting phytochemicals and fatty acids. So go ahead and add it to your pantry.
What should you avoid?
sweetened cocoa powder should be avoided. It's loaded in sugar. There are some popular brands who have over 30 grams of sugar in just a quarter cup of powder. Rather than actual cocoa powder you're getting more than just chocolate and sugar that's because a lot of these shelf-stable mixes have a1 milk in them as well as stabilizers and other additives that are often made from ingredients like soy and if that weren't enough most of these mixes are made with the wrong kind of cocoa powder.Dutch process and Dutch cocoa is cocoa that's treated with an alkaline solution to neutralize its pH and mellow out its flavor. It also makes for a richer color. Now a lot of people find Dutch cocoa to be delicious but there's a problem that alkaline treatment does more than just change the pH of chocolate it removes all the stuff that makes it healthy.
So what's the solution?
Natural cocoa powder, also known as non Dutch cocoa is the best solution. Not only it’s stuff even more delicious than Dutch cocoa. But its more widely available brands like Hershey's and Ghirardelli both use non Dutch natural cocoa powder it's a little lighter in color but don't be fooled the flavor of natural cocoa powder is complex. Unsweetened cocoa powder is one of the highest polyphenol foods on the planet. Just add a little bit of stevia, a monk fruit or xylitol to anything you're cooking with cocoa powder on its own. it's pretty bitter like an unsweetened chocolate bar but it's great in a chocolate almond cake.
How much chocolate can I eat?
The answer has a little piece about every single night if you want. Just remember the more bitter the better and if it's less than 72% cacao it's a sugar bomb and best avoided.
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Comments (1)
Very insightful