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Saturday, October 18, 2008

BE CHOOSY ABOUT CHOCOLATE (PART 2)

Concentration Counts
To get the health benefits of chocolate, choose dark varieties. The compounds that benefit your health (antioxidants and phenols) are in the cocoa solids. The more cocoa solids your chocolate has, the darker the chocolate will appear. But you can't rely on looks or marketing alone since any chocolate can be labeled "dark," even if it doesn't contain a high concentration of cocoa. The first ingredient on the label should be cocoa, chocolate, or cocoa liquor. Choose a product that contains at least 70 percent cocoa. This percentage should be listed on the label.

Avoid the Milky Way
Most varieties of mass-marketed chocolate bars are made with milk, which gives the chocolate a creamy texture that most people enjoy. Unfortunately, this combination inhibits the absorption of the beneficial compounds in cocoa (as does drinking milk along with chocolate). In other words, if it contains milk (milk fat, lactose, whey and other milk derivatives), the chocolate no longer has health-enhancing benefits.

Cocoa Butter is Better
During processing, cocoa butter, the natural fat of the cocoa bean, is removed. When a high-quality chocolate bar is made from this processed cocoa, the manufacturer will add cocoa butter back in to the recipe. However, commercial manufacturing giants save money and extend the shelf life of their products by adding unhealthy partially hydrogenated vegetable oil to chocolate instead of cocoa butter. These companies save money at the expense of your health. Read labels and choose a chocolate that contains cocoa butter, not partially hydrogenated oils.

1 comment:

Nancy said...

hi there..hopping back here..thanks for dropping at my blog...EC stands for Entrecard.

Bytheway, this is a very timely information.I've been looking for procedures on how to make a chocolate bar, lol..and this helps in anyway..thanks for posting!

:-)