FACTS; Certain processes used in making chocolate can decrease the amounts of flavanols that are contained in cocoa. One example is a process called Dutch processing, or alkalization. Also, roasting has been shown to reduce flavanols and the antioxidant potential of cocoa beans. So if you want better Quality than dont buy just dark chocolate percee but the raw organic Cacao powder itself withpout any added sugar obv . Also make sure you buy Fairtrade and organic because the Cacao Farmers are treated better and they deserve it!
Great episode! Another subject I was hoping you might cover with chocolate was source (heavy metals content) and processing (dutched Vs undutched), maybe something for when you. So hard to find quality info on this!
Hi Dr. Rupy! When you do your taste test next, would it be possible to also include information about cacao nibs and how the compare to solid and powdered cacao/cocoa? I'm also curious to hear your thoughts on carob in this context! Thank you for such a fun and insightful video (again!)!
I have a small amount of 85% dark chocolate every day & my husband has 90%. That’s a bit too much for me, but a while back he got me some dark chocolate which was 70% as there wasn’t any 85% available and I found it way too sweet! For someone who only ever used to eat milk chocolate, which I still love but only now have as an occasional treat, it’s surprising how quickly the taste buds adapt. Hopefully my heart, brain & gut are thanking me!!
I don't think dutching process was mentioned. It's a commonly used process in which alkalizing compounds are used to alter the taste of cocoa so that it's not so bitter. Dutching process destroys 60% to 90% of the polyphenols in cocoa. Most cocoa products are dutched, including dark chocolates, cocoa powders, etc. Different products from one manufacturer can have dutched and non-dutched cocoa, without the manufacturer mentioning anything about it. Because of that, 90% dark chocolate might actually be less healthy than 80% dark chocolate - even from the same manufacturer.
Love these podcasts but was waiting to hear what your thoughts were on the concerns about lead and cadmium. Here in the USA there have been questions raised and the topic addressed by trusted sources that include Harvard Medical School and National Public Radio.
Embrace the bitter! 8-10 ounces of water + 1 tbsp of cacao powder + a sprinkling of cinnamon + a splash of heavy cream every morning. Combined with a very low carb diet. My brain is working better than it has in years plus my mood is great. The big secret is to cut out the glucose and fructose.
I think you have two choices. Either 100% dark chocolate or chocolate sweetened with non-sugar sweeteners. The percentage means how much of the chocolate is from cocoa beans. 85% dark chocolate has 15% of non-cocoa ingredients, usually sweeteners and flavors.
I grind up 2 - 3 tbsp of raw cacao nibs each day. This is the best way. To sweeten i grind white mulberries with them.
I jumped into the comments to ask about nibs! Thanks for leaving a comment :)
I love sprinkling some on oatmeal. Or even lattes.
What’s the difference between cocoa and cacao? Thanks💥😊🌷
FACTS; Certain processes used in making chocolate can decrease the amounts of flavanols that are contained in cocoa. One example is a process called Dutch processing, or alkalization. Also, roasting has been shown to reduce flavanols and the antioxidant potential of cocoa beans. So if you want better Quality than dont buy just dark chocolate percee but the raw organic Cacao powder itself withpout any added sugar obv . Also make sure you buy Fairtrade and organic because the Cacao Farmers are treated better and they deserve it!
Great episode! Another subject I was hoping you might cover with chocolate was source (heavy metals content) and processing (dutched Vs undutched), maybe something for when you. So hard to find quality info on this!
Something for when you revisit*
Hi Dr. Rupy! When you do your taste test next, would it be possible to also include information about cacao nibs and how the compare to solid and powdered cacao/cocoa? I'm also curious to hear your thoughts on carob in this context! Thank you for such a fun and insightful video (again!)!
I have a small amount of 85% dark chocolate every day & my husband has 90%. That’s a bit too much for me, but a while back he got me some dark chocolate which was 70% as there wasn’t any 85% available and I found it way too sweet! For someone who only ever used to eat milk chocolate, which I still love but only now have as an occasional treat, it’s surprising how quickly the taste buds adapt. Hopefully my heart, brain & gut are thanking me!!
Thank you for an informative episode! I would love to know your thoughts on the recent reports of high levels of lead and cadmium in dark chocolate.
I don't think dutching process was mentioned. It's a commonly used process in which alkalizing compounds are used to alter the taste of cocoa so that it's not so bitter. Dutching process destroys 60% to 90% of the polyphenols in cocoa. Most cocoa products are dutched, including dark chocolates, cocoa powders, etc. Different products from one manufacturer can have dutched and non-dutched cocoa, without the manufacturer mentioning anything about it. Because of that, 90% dark chocolate might actually be less healthy than 80% dark chocolate - even from the same manufacturer.
Thank you very much!
Love these podcasts but was waiting to hear what your thoughts were on the concerns about lead and cadmium. Here in the USA there have been questions raised and the topic addressed by trusted sources that include Harvard Medical School and National Public Radio.
also just commented that - its a very important topic!
🙂↔️
Any metal and/or cadmium concerns? Are there brands you can recommend?
Where is the live taste test?
Embrace the bitter! 8-10 ounces of water + 1 tbsp of cacao powder + a sprinkling of cinnamon + a splash of heavy cream every morning. Combined with a very low carb diet. My brain is working better than it has in years plus my mood is great. The big secret is to cut out the glucose and fructose.
Are you saying that eating datk chocolate can have positive effects in only 2 hours?
I'm surprised that you didn't mention the stem cell effects
terrified of lead and cadmium content. you cant get rid of that stuff
I have thought about trying dark chocolate before, but whenever I read the back there's always sugar in the ingredients. Even the 85% stuff.
What can one do to avoid the lead and cadmium found in dark chocolate?
I think you have two choices. Either 100% dark chocolate or chocolate sweetened with non-sugar sweeteners. The percentage means how much of the chocolate is from cocoa beans. 85% dark chocolate has 15% of non-cocoa ingredients, usually sweeteners and flavors.
@@S2-D2 thanks for the tip!
🙏