Good point and good question. Honestly lead would be a much greater concern (consumption of lead has strong ties to health issues) but we've very rarely detected any level of lead in our cocoa and certainly not high levels, so we aren't as focused on it.
People get suspicious about metals in dark chocolate but they don't question all the harmful chemicals and shady ingredients in fast food, highly processed foods.🙄
I love Dandelion chocolate. I first found it at the SF airport. Last year I found it at Oxbow market in Napa. Recently, I found it at the Venetian resort in Las Vegas. Lets just say, I buy it whenever I see it. At the price of Dandelion chocolate, I doubt I will ever eat enough chocolate to have any toxicity 😂😂😂
If as the CR article states that avoiding the beans exposed to the outer shell is a way to dramatically reduce the lead count, then why isn't this put into practice? (cadmium aside)
As Cacao (not Cocoa) producer and chocolatier in Costa Rica I know that Cadmium and Lead can be found in quantities higher than the maximum levels accepted in some brands of Dark Chocolate. Even so, I am happy to say that none of them are related in any way from Costa Rican grown bean to bar brands. Understanding the issue: Another way of look at the quantities accepted is: 0.30 mg per kilo of Dark chocolate, take into account that a real, correctly named Dark chocolate are those chocolate bars from 65% to 100%.
I think hydroponics is the only available option if zero-tolerance is the goal but the flavor/aroma is soil-dependent as in good grapes. Chocolate has something like 400 aromatic compounds vs 200 for wine, so soils/mineral levels are crucial to final chocolate taste. According to chatGPT, rice can have equal or more cadmium than cacao (0.3micrograms/g) and equivalent lead (0.1 micrograms/g) amounts as it is good at uptaking heavy metals.
Looking at the reports it would appear that the chocolates reported as safe are mostly the ones with fillers such as sugar. What then is the dioxin level in those brands? I suspect there are tradeoffs.
There's a lot of ways to get rid of heavy metals inside your body (lead, cadmium...). If you really worry about you can just get cocoa flavonoids but just thinking the benefits and the marvelous taste I wouldn't give up those 100% ones 😂. Maybe I'll choose the tested chocolates in the future but does it really matter? I'm on healthy keto and doing 18+6 fasting always like I said there's heaps of ways to help you clean your body.
Chocolate is very weird chemically, has anyone checked the bioavailability of cadmium from food sources? Should be easy to test with a few willing volunteers. Cadmium, like many heavy metals, forms insoluble compounds with sulphur. This means it will also bind to some proteins. Fermentation often produces sulphides and sulphur compounds. Off-topic, have you tried making chocolate from dandelion roots? Some dandelion coffee is quite tasty, all depending on the roast. You could do a special Dandelion dandelion chocolate. Perhaps not just dandelion but a blend.
While it could be the case, we've tested bean and chocolate and it doesn't go up from the beans to the chocolate, which means it is likely not added during the chocolate making process!
Thanks for this! What about lead in chocolate? That seems like a much greater concern than cadmium.
Good point and good question. Honestly lead would be a much greater concern (consumption of lead has strong ties to health issues) but we've very rarely detected any level of lead in our cocoa and certainly not high levels, so we aren't as focused on it.
Really, that's what I was thinking. Send like what I heard though is that somehow the cacao gets contaminated with lead, it's not in the cacao itself.
California propositions! Written by lawyers? Hmmmm. Sounds like they are looking for more people to sue.
This video was a lot of work! Well done 👍👍
People get suspicious about metals in dark chocolate but they don't question all the harmful chemicals and shady ingredients in fast food, highly processed foods.🙄
Since they found out that drinking dark chocolate twice a day can increase stem cells they suddenly have a problem with chocolate.
I prefer arsenic in my chicken.
As a new mom who ate small amounts of chocolate daily through out pregnancy and while breastfeeding, you’ve helped lower my anxiety.
The name Cadbury sure hits different now lol
That's exactly what I was thinking 🤔
This is why I play it safe and stick with Snickers.
Could you also talk about lead in chocolate? Thank you~
What about Lead, the study also mentions Lead?
I love Dandelion chocolate. I first found it at the SF airport. Last year I found it at Oxbow market in Napa. Recently, I found it at the Venetian resort in Las Vegas. Lets just say, I buy it whenever I see it. At the price of Dandelion chocolate, I doubt I will ever eat enough chocolate to have any toxicity 😂😂😂
Loved your honest, say it like it is approach.
great information thank you greg and craft chocolate tv
yep! that was helpful, reasonable and well done. thanks
Very informative. Thank you!
Thank you for your helpful info on this matter
If as the CR article states that avoiding the beans exposed to the outer shell is a way to dramatically reduce the lead count, then why isn't this put into practice? (cadmium aside)
This was excellent info! Thank you!
Thanks Greg!
As Cacao (not Cocoa) producer and chocolatier in Costa Rica I know that Cadmium and Lead can be found in quantities higher than the maximum levels accepted in some brands of Dark Chocolate. Even so, I am happy to say that none of them are related in any way from Costa Rican grown bean to bar brands.
Understanding the issue: Another way of look at the quantities accepted is: 0.30 mg per kilo of Dark chocolate, take into account that a real, correctly named Dark chocolate are those chocolate bars from 65% to 100%.
I think hydroponics is the only available option if zero-tolerance is the goal but the flavor/aroma is soil-dependent as in good grapes. Chocolate has something like 400 aromatic compounds vs 200 for wine, so soils/mineral levels are crucial to final chocolate taste. According to chatGPT, rice can have equal or more cadmium than cacao (0.3micrograms/g) and equivalent lead (0.1 micrograms/g) amounts as it is good at uptaking heavy metals.
Looking at the reports it would appear that the chocolates reported as safe are mostly the ones with fillers such as sugar. What then is the dioxin level in those brands? I suspect there are tradeoffs.
Good video and great information.
You all are A+
how about lead?
There's a lot of ways to get rid of heavy metals inside your body (lead, cadmium...). If you really worry about you can just get cocoa flavonoids but just thinking the benefits and the marvelous taste I wouldn't give up those 100% ones 😂. Maybe I'll choose the tested chocolates in the future but does it really matter? I'm on healthy keto and doing 18+6 fasting always like I said there's heaps of ways to help you clean your body.
Won't the cadmium stick to the mercury in my teeth?
I love this guy.
❤
0:03 Did you just FART while recording?? Wow! That's what you call "keeping a stiff upper lip".
great content! Thanks for providing this information!
Thank you for this information. As a cocoa beans dealer how can I find out cadmium in my stock?
You can send beans to a lab for cadmium / lead testing, it should cost in the range of $50/sample. Where are you located?
I’m in London but my stock is in Nigeria, Africa
You didn't even mention lead on cocoa.
Chocolate is very weird chemically, has anyone checked the bioavailability of cadmium from food sources? Should be easy to test with a few willing volunteers. Cadmium, like many heavy metals, forms insoluble compounds with sulphur. This means it will also bind to some proteins. Fermentation often produces sulphides and sulphur compounds.
Off-topic, have you tried making chocolate from dandelion roots? Some dandelion coffee is quite tasty, all depending on the roast. You could do a special Dandelion dandelion chocolate. Perhaps not just dandelion but a blend.
Making "chocolate" with dandelion roots would not, by definition, be chocolate!
@@jessicaferraro4114 See the word "blend" I used in the jocular sentence "Perhaps not just dandelion but a blend."
Valentines Day , may look a little different this year :(
I suspect a lot of it comes from the stones in the conching? machines.
While it could be the case, we've tested bean and chocolate and it doesn't go up from the beans to the chocolate, which means it is likely not added during the chocolate making process!