Misunderstood Superfood

Chocolate, Melt, Milk, Brown, Food
We’ve been hearing for years that chocolate is actually good for our health, yet this kind of statement is extremely misleading. There’s a certain sort of chocolate that is beneficial. And for those people with a super-sweet tooth, it is not the especially appealing kind.
Dark Chocolate. And it has to be at least 70% cacao to be any good to you inside and especially out.
We really don’t need to enter it’s origins. It’s pretty commonly known that chocolate comes from the cacao beans in the tropical areas of the world, such as Africa, Madagascar, and South America. Just like coffee, it’s much more familiar to us customers once it’s been processed and roasted much farther from its natural condition. But we will need to see that the less processed our chocolate, the more beneficial it is.
Right out of the cacao bean, the seeds and pulp are known as cacao. It will not become cocoa until it has been roasted and ground up good. So when you’re in the store and you see”70 percent cacao” or”88 percent cacao”, you usually know you are getting the real unadulterated stuff. Dark chocolate contains more cacao and so keeps it’s naturally-occurring compounds that the media sing praises about. Trouble is, that good-for-you components, also called flavonoids or flavonols, are obviously bitter. When you are eating semi-sweetened or milk chocolate, the manufacturers have replaced those compounds with sugar and milk so that they would taste better. Frankly, your health is not the first thing on their minds… your taste buds are.
This is the reason the term”chocolate” as a superfood is a misrepresentation. My idea of chocolate isn’t the same as someone else’s. Hell, my idea of chocolate is not even what is was 5 years ago! The superficial Chocolate is the dark variety. And not just any chocolate. In actuality, even if you discover the chocolate bars that say”70 percent cacao” right on the front of the label, you want to look at the ingredients. The first ingredient listed is usually the primary ingredient. If it says anything besides”bittersweet chocolate” (I’ve seen”milk” in some), it is not going to be the real thing.
By the way, if you’re concerned about the”chocolate liquor” you often see on labels, don’t worry! It’s not referring to anything alcoholic. After the cacao nibs are roasted and hulled from their shells, then ground into a gritty paste, this is what it is called. I can’t tell you how often I had to clear this up for people who avoid alcohol for religious and health purposes.
Personally, when I am choosing dark chocolate, I have an additional criteria. I happen to prefer products in general that are good for the environment. Chocolate is certainly no exception, particularly when it has the”Rainforest Alliance Certified” seal of approval on the tag. It follows that the cacao used to make the chocolate was bought from small and often family-owned proprietors that work sustainably. And because the environment and its people are their first priority, I am moved to buy my chocolate out of them exclusively. I like people who care about something larger than themselves.
I was all about chocolate. I would grimace at the mention of bittersweet or dark chocolate. For a long time I believed it was an age-related taste, but even though a part of it may be true, I found as I was getting older that my taste for such”mature” food had not changed. What has changed it more lately, however, is the research I did to discover more about the”chocolate” they say is good for you. The health and beauty benefits were worth acclimating my tastebuds for this once-offensive substance.

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