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Friday, July 25, 2008

Is all dark chocolate good for you?

It's true that some dark chocolate is chock full of health benefits, but not all dark chocolate is created equal.  According to nutritionist extrodinare, Joy Bauer, there are two things to look out for: cocoa content and fat content.

"Step 1: Cocoa Content
When buying dark chocolate look for 70% cocoa content. Very dark chocolate can be an acquired taste, though, so play around with different brands until you hit on one you like.

Step 2: Fat Content
The type of fat listed in the ingredients is important. You want to avoid products that contain palm oil or coconut oil or milk fat, and choose ones that are made from "cocoa butter". Even though they're all saturated fats, "cocoa butter" has a neutral effect on cholesterol levels, while the other two can raise your blood cholesterol." [-joy's healthy bite]

Related: health benefits, dark chocolate, cocoa

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From the Community…

Comments 1-10 of 14
  • Seva D's Avatar
    Posted by Seva D Sun Mar 30, 2008 12:32pm PDT

    Thanks for the info. I love dark chocolate, and now I will start paying attention to ingredients, too.

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  • kavita a's Avatar
    Posted by kavita a Sun Mar 30, 2008 9:28pm PDT

    thx for the info!!nw i knw wot kind 2 eat!!yum!

    Report Abuse
  • TC's Avatar
    Posted by TC Sun Mar 30, 2008 10:04pm PDT

    I just bought the 100% pure chocolate few days ago. I love chocolate, but hate sugar. I guess I will never buy 100% chocolate again. It taste so bad.

    I think 75% - 905 chocolate is good.

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  • mtgreen76's Avatar
    Posted by mtgreen76 Mon Mar 31, 2008 7:50am PDT

    Studies now show that coconut oil often actually increases the good HDL cholesterol, while lowering LDL. So total cholesterol levels may actually increase, but in a very favorable ratio.

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  • 's Avatar
    Posted by Mon Mar 31, 2008 7:53am PDT

    I wish you had put some examples in the story... did the work for us...

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  • cindimindi's Avatar
    Posted by cindimindi Mon Mar 31, 2008 9:34am PDT

    Apparently, it's not only about the cocoa content and fats but polyphenols as well. Most chocolate is made using the "Dutch" process (using alkali) which destroys them anyway. As far as I know, only Mars has a proprietary process that preserves some polyphenols; they market soemthing called CocoaVia. Pricey but good.

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  • RookieMom Heather's Avatar
    Posted by RookieMom Heather Mon Mar 31, 2008 9:45am PDT

    I heard Gary Guittard speak about chocolate last week and he said that he liked the Dutch process -- it made the result taste like an "Oreo Cookie" -- I was surprised to hear that alkali could be tasty.

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  • Debra B's Avatar
    Posted by Debra B Mon Mar 31, 2008 3:24pm PDT

    I Love Chocolate!!

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  • princessjp1's Avatar
    Posted by princessjp1 Mon Mar 31, 2008 6:26pm PDT

    that is so cool.

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  • frank.prepsel's Avatar
    Posted by frank.prepsel Mon Mar 31, 2008 7:24pm PDT

    I love Dark Chocolate my self, wish there were some examples listed. Cadbury dark from the UK rocks, though it is only 60% cocoa. Don't compare with Cadbury from the US made by Hershey's.

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