Good information. Thanks! Is it known if an element within the chocolate counters the negative heart and effects of saturated fat within solid cacao mass?
So for the last year or so, I have been including a scoop of raw organic cacao powder (non-alkalized) for it's purported health benefits in my afternoon smoothie, one thing I was not taking into consideration is how high the oxalates are in cacao, to make matters even worse, I was consuming nuts, almond milk, beet root and curcumin, all high in oxalates. it was only after going on a road trip and eating "regular food" I experienced an oxalate dump, putting my kidneys out of whack. (never suffered from any problem before hand). the point here is, that many of the so called "superfoods" can be very high in oxalates. so moderation is key.
Sir…? I would greatly like your take on John Bohannon (2015 CBS News - TH-cam) and his take on the subject. I am blind sir so your help would be greatly appreciated. search TH-cam for “all about the chocolate diet hoax” CBS News. And it’s not just about chocolate but more about the process of surfacing actionable information from studies-chocolate is just a coincidence in this case
Navitas naturals cacao powder is low in every metals. They started sourcing their cacao from a different part of the world years ago after news hit on the metal contamination in cacao. So they’ve had responded to that and have been very good about it. Plus they have some of the best tasting cacao powder IMO.
@@orion9k i think I read the heavy metals are in the nibs. Processing CAN remove a lot of it. But it’s highly specific to company and the kind of product.
According to Consumer Reports, Navitas Organics and Ghirardelli are the two brands of cocoa powder lowest in heavy metals. They were tested for lead and cadmium. Africa seems to be a better source for cacao than South America.
Please, make a better argument: What are the heavy metal content in 100 g of the product, what is considered harmful per day. If the values in the products are low, 4x more may not be an issue.
The "undutched" chocolate you reference is non-alkalized chocolate. Alkalized chocolate is less bitter and is used in milk chocolate. If you are looking to buy the beneficial chococlate, vendors such as Amazon do not use the term "undutched" so you should look for "non-alkalized" cocoa powder. Studies I've seen regarding the risk of heavy metal--namely lead--in cocoa have shown that this is not naturally occurring; rather, cocoa beans dried next to roads accumulate lead from vehicle exhaust.
Interesting and useful info, thank you. Just one thing, I remember when people were advised about not eating vegetables grown near busy roads; but my understanding is that leaded fuel, which was used for used for cracking/high octane, has been mostly phased out by now and most road traffic everywhere is burning unleaded. Still a cocktail of nasty emissions but it may be that the lead in cocoa originates from other sources (agricultural chemicals or something in the drying and milling perhaps ?)
I tried alkalized cacao vs. non-alkalized & found the non-alk'ed let me sleep better. I'm a chocoholic from way back, but mostly now fair trade organic for the very least, peace of mind.
Well, the study used Cocoa extract, not dark chocolate. Their might be some nuances that might not allow to make a correlation between the two. One of them is that extracts have a much higher in flavonoid than just dark chocolate. Also, I would think that telling the dosage they used would be in important piece of information.
You can just google the flavanol content and equate that with a certain level of cocoa powder, not that hard. 500mg flavanol, 80mg epicatechin, which is somewhere around 20g of cocoa powder, depends on the quality.
@@jorgebenitezsoldevilla1035 its a lot if you just try to eat it straight, but not bad to mix into yogurt or bake into bread, or whatever you like to eat. 4 teaspoons.
I started eating chocolate on a regular basis when I learned that the world's oldest person, Jeanne Calment, ate a kilo of chocolate per week sometimes. I lost all restraint then. If she can, I can. Sometimes I feel like a reckless fool but not today, not after this video. Thanks :)
@@PS-qn4oz If it was her daughter, she was 99 when she died, which is still quite old. Apparently there have been a lot of people who have done this, largely for pension fraud.
I noticed when patients have heartburn, especially from stress (high histamin) and then eat dark chocolate (90% and higher) the hurt burn gets worse (more histamine) which cant be good for the heart
On it! Thanks for going through the mechanisms, my favourite part of your videos. I learn something new every time! (I drink hot chocolate instead of coffee everyday! Well, raw cacao, but still, it feels like such a treat!)
I ate a ton of chocolate yesterday 😂 which means a week of intermittent fasting, but seriously i have a pea protein shake daily and i put a large amount of cocoa powder in it, along with some collagen.
I know Theobromine is similar to caffeine. But I didn't know it influenced cGMP like Sildenafil. Confession is good for the Soul, and Chocolate is good for the Pole!
As usual, great stuff. There is quite debate on Olive oil VS whole olives for polyphenols content and polyphenols typology on the blueprint subreddit - would be super interesting to have your view on this!
I add raw cacao powder to my smoothies and coffee. I love chocolate bars also, but I don’t eat them too often because of the sugar and cocoa butter content. Maybe you could find studies on the effects of Cocoa butter in the body.?
I already started adding a tablespoon 100% raw cocoa powder to my breakfast on the recommendation from Bryan Johnson. And also a spoon of ceylon cinnamon. Unfortunately where i live its impossible to know the metal content of any of these products.
I’ve been eating dark chocolate for many years. The healthiest chocolate out there is Ghiradelli 86% Dark Chocolate. It has low levels of lead and cadmium.
I focus a lot on feeding the mechanics of my cells but there is definitely something in the chocolate my body NEEDS and Ive been trying to narrow it down, so this is extremely helpful. Thank you🙌
Yeeesss! 💝 I love backing cacao powder. So 100%, in organic and fair trade quality. I mix it with fruits and sometimes if the fruits are not sweet enough, with bit of sugar. So I control what is "inside". Now I am happy, that this isn't only tastfull but also healthy 😍
Brings back flashbacks when I was a kid of sitting at the dinner table for hours on end. My parents wouldn’t let me leave until I finished my daily serving of chocolate. I’m still in therapy to this day over this trauma.
I'd like to take this great information into the grocery store with me. How do I identify "un-dutched" chocolates? For example, after the last video about cocoa powder and mitochondrial health a few weeks ago, I went into the store and bought Ghirardelli's baking (70%) cocoa powder, which didn't seem to mention the Dutch process. I do add it to my smoothies and yogurt. But how do I verify it doesn't have cadmium or lead in it?
I haven't found the answer to this remedy / treatment, but I was told when my grandfather suffered a heart attack (1963, Australia), in hospital he was made to eat chocolate (apparently he hated chocolate). I haven't found the reason, except maybe a belief it eased chest pain? Anyone know?
Consumer Reports tested a bunch of different brands, even within brands there were differences. As I recall some of the darker Ghirardelli chocolates had the lowest levels.
The most tested brand is by Brian Johnson and his blueprint for longevity brand , they show you the test results on every order , look up Brian Johnson blueprint
Thank you for explaining the mechanisms, much appreciated. Cocoa has good amounts of selenium and zinc. Those buddies will protect you from the heavy metal bullies like cadmium, lead, etc. Same thing applies for seafood.
Thing is, the "chocolate" that many people are familiar with is made up mostly of bad fat and sugar. Baker's chocolate or perhaps powders may be healthier forms to add into foods. I like to use unsweetened chocolate in whole grain breakfast cereals like oatmeal and Wheatena. Unsweetened cocoa is actually excellent ... its like a mellow coffee. That's actually the way that the old world consumed their chocolate for a few hundred years. Of course, it enriches coffees too. It works well in smoothies and yogurts. It can work in peanut butter (or other nut butters). It can supplement tomato sauces, stews, and curries. You can sneak it in with lentils and other legumes. It might even work in some salad dressings... I've never tried that though.
That's good news, as like dark chocolate. On a side-note. An American friend of mine said, after he tasted Swiss chocolate here in Europe, that there is no good chocolate in the US. He relies now on "care-packets" from Germany for chocolate. 🙂
He's right. Recently Jamie Oliver the celebrity chef got Cadbury to reduce the sugar and now I enjoy that. But my favourite is cote d or......Belgian .....in the red pack
Hu chocolate was shown to have higher than advertised cadmium if I recall correctly. I've wondered for a long time how to assess the chocolate I use. I've been using betterbody organic cocoa powder from Walmart lately. I've used dark cocoa powder in my groat oats for years. My friend got worried about lead being in cocoa powder so she had her children tested for lead because they had been consuming it also in their oatmeal for years. But their blood work looks fine. Bryan Johnson sells a tested legit brand I would like to try... I wonder if the polyphenol oxidase in bananas reduces the dark chocolate flavonol levels... Dr Greger just talked about advantages of dark chocolate years ago anf heavy metals but I love how you break it down mechanistically!
Thanks for your hommage to the chocolate, and i have a funny theory: Flav of Cocoa are working hand in hand with gluthatione and the other good guys, forward to make strong endothelial, so a much of lip(a) to repair damages is not required. (I hope there´s not a lot of fantasy) 🤣🤣🤣
Mechanisms Shmechanisms...all I know Nic is for the last two months I've started having greek yogurt mixed with 2 big tea spoons of some expensive cocoa powder and a bit of honey and man do I sleep better and feel more relaxed. Also a lot more energy in the gym...like a lot.
Companies that test their chocolate for metals? You say that as if these metals are contaminant? While some chocolates have higher levels of lead and cadmium than others, concentration of these metals from soil is a natural characteristic of the cocoa plant, so you can generally expect all chocolate to have unhealthy levels of lead and/or cadmium. If anyone can suggest a brand that doesn't, I'd love to know about it. Not saying chocolate is to be avoided, but it's that moderation thing again.
The lead is not being taken up from the soil by the plant. It gets into the beans after they're harvested. It is definitely a contaminant. I would not be surprised to find that the cadmium in the soil is also from pollution. That would also make it a contaminant.
For those on minimum saturated fat diets, dutched and un-dutched chocolate contain 7-8% saturated fat by weight. So, is it good for you? Physionic please help us decide.
The building blocks of the endothelial lining needs copper manganese and zinc. I took supplements all through covid times .been 4 years in all now. 64 and quite fit
Does that mean there are little benefits for endothelial function, nitric oxide, blood pressure and cardiovascular health when I'm already supplementing L-citrulline or can the effects still be expected to add up despite acting over the same path?
I live where I can eat fresh cocoa pods. Love them! When I run out of the fresh I used the dried powder. So my question is where in the processing from pod, dried, or processed chocolate 70% does the heavy metals come from???
This discussion involving chocolate, arginine, NO, seems to be in the same neighborhood as herpes simplex virus. Nic, please, if you have any insight into combating herpes, other than the standard medical protocols/medicines, would you spill it out? Really, if it requires signing up or having a consultation, then please let me know. Thank you
It's Cacao which has the most beneficial properties over cocoa or chocolate.Cacao (pronounced KakAo) powder from west Africa generally has lower cadmium levels than cacao from South and Central America, where soil cadmium levels are usually higher. By
Cacao is better. 75% or darker. Chocolate amd cocoa have been heat treated to not be as bitter. That removes a lot of the flavonoids. You will find more pronounced results from dark chocolate. One study found 7g of cacao per day can duplicate the production of stem cells in a month.
Super Interesting. Many thanks for sharing. High oxylate content of dark chocolate would be another concern particularly for calcium oxylate formers. But I guess other factors would apply there such as amount of dark chocolate they consume in conjuction witj adequate fluid and calcium consumption And also daily total sodium and sugar intake and daily consumption of other high oxylate foods. Generally soeaking, white chocolate which does not have the same benefits is recommended for calcium oxylate kidney stone formers.
I already take Arginine on an empty stomach each morning, to raise my Nitric Oxide levels. So it sounds like I should add to that consuming dark chocolate. I may try that. So far the AAKG form of Arginine seems pretty potent as I often don’t need coffee to feel alert soon after consuming it. Placebo effect? Hopefully not and I really am getting the benefit dilated blood vessels.
I would like to know why every time I've eaten more raw/less processed cacao (like cacao nibs), my body breaks out in hives, but when I eat alkalized cocoa, even quite dark/bitter stuff (up to 80%, I can't do darker than that taste wise), I don't get any such reaction?
Does eating like three or more milk chocolate bars equal the health benefits of one 70% dark chocolate bar? You should be getting similar total levels of flavanols. 😺
What about the Cadmium and Lead or miscellaneous chemicals, even in Cacao? I eat baker’s 100 percent cacao but never seen any chocolate that claims to be toxic chemical free.
20 grams of 90% dark on most days here. Those who are sensitive to oxalates may have to consider their chocolate intake or at least their overall oxalate intake.
A wide fluctuation in flavanol content was observed for natural powders, which highlights the natural variability of unprocessed samples given their different origins. The many analysed samples indicated strong-alkalised powders with higher analyte contents than some natural cocoa powders.
would love a video about heavy metals in food! is there even any chocolate that has 0% heavy metals lol? how much do we absorb and how harmful is it? and do things like chlorella work to remove them/how should we be consuming that?
?? Care to weigh in on saturated fat in dark choc bars? Understand there are 3 main saturated fats, with at least one being harmful in high enough quantity. Wondering if the total saturated fat, on average, is a wash in dark choc or is a negative if beyond a certain number of grams per day, especially when added to other sources of saturated fat. I drink a cup of cocoa daily for many years, and a couple of squares of dark choc. Also, a high polyphenol diet.
I love dark chocolate. I can’t eat soy so I found Theo’s, which is soy free. But dark chocolate gives me a migraine and acid reflux. Does anyone know of a dark chocolate that is soy free, migraine free, and acid reflux free?
There's a brutal ringing sound in the background, I'm not sure if everyone else can hear it but I'm using my mac speakers and it's borderline impossible to listen to the video, it's ear piercing. If you could sort that out that would be very much appreciated
Epicatechine.. i have it as supplement, take before workout and in the morning.. no need to eat all the stupid sugar, for that amount of Epicatechine i'd probably had to eat to plates fo 80% dark Chocolate - but i eat that aswell, additionally :P (yes, Dark Chocolate has e.g. also a lot of aluminium - which mimics/replaces iron.. not good)
No amendments, currently.
Good information. Thanks! Is it known if an element within the chocolate counters the negative heart and effects of saturated fat within solid cacao mass?
So for the last year or so, I have been including a scoop of raw organic cacao powder (non-alkalized) for it's purported health benefits in my afternoon smoothie, one thing I was not taking into consideration is how high the oxalates are in cacao, to make matters even worse, I was consuming nuts, almond milk, beet root and curcumin, all high in oxalates.
it was only after going on a road trip and eating "regular food" I experienced an oxalate dump, putting my kidneys out of whack. (never suffered from any problem before hand). the point here is, that many of the so called "superfoods" can be very high in oxalates. so moderation is key.
I take 1 tea spoon of raw organic cocoa in my mouth in the morning and in the evening.
Sir…? I would greatly like your take on John Bohannon (2015 CBS News - TH-cam) and his take on the subject. I am blind sir so your help would be greatly appreciated.
search TH-cam for “all about the chocolate diet hoax” CBS News. And it’s not just about chocolate but more about the process of surfacing actionable information from studies-chocolate is just a coincidence in this case
What is the recommended dose?
For those who drink coffe, just mix a table spoon of raw cacao powder into your coffe.
Do you know which brand has the least lead and cadmium?
Even coffee alone provides heart benefits.
Navitas naturals cacao powder is low in every metals. They started sourcing their cacao from a different part of the world years ago after news hit on the metal contamination in cacao. So they’ve had responded to that and have been very good about it. Plus they have some of the best tasting cacao powder IMO.
@@albeit1 Just buy the cocoa beans whole?
@@orion9k i think I read the heavy metals are in the nibs. Processing CAN remove a lot of it. But it’s highly specific to company and the kind of product.
According to Consumer Reports, Navitas Organics and Ghirardelli are the two brands of cocoa powder lowest in heavy metals. They were tested for lead and cadmium. Africa seems to be a better source for cacao than South America.
Less cars? Maybe so.
Apparently Lindt and Lily’s has roughly 4x lead and cadmium comparing to Ghirardelli (86% cacao) You’re welcome!
Ghiradelli from west africa which has the lowest cadmium soil levels. Don't buy Peru chocolate.
How did you find this information?
@@callmeishmael3031 Might have been consumer labs for the numbers.
Wow
Please, make a better argument: What are the heavy metal content in 100 g of the product, what is considered harmful per day.
If the values in the products are low, 4x more may not be an issue.
The "undutched" chocolate you reference is non-alkalized chocolate. Alkalized chocolate is less bitter and is used in milk chocolate. If you are looking to buy the beneficial chococlate, vendors such as Amazon do not use the term "undutched" so you should look for "non-alkalized" cocoa powder. Studies I've seen regarding the risk of heavy metal--namely lead--in cocoa have shown that this is not naturally occurring; rather, cocoa beans dried next to roads accumulate lead from vehicle exhaust.
Interesting and useful info, thank you. Just one thing, I remember when people were advised about not eating vegetables grown near busy roads; but my understanding is that leaded fuel, which was used for used for cracking/high octane, has been mostly phased out by now and most road traffic everywhere is burning unleaded. Still a cocktail of nasty emissions but it may be that the lead in cocoa originates from other sources (agricultural chemicals or something in the drying and milling perhaps ?)
I tried alkalized cacao vs. non-alkalized & found the non-alk'ed let me sleep better. I'm a chocoholic from way back, but mostly now fair trade organic for the very least, peace of mind.
@@B_Ruphe According to reports there is also a lot of lead in the dust surrounding areas where the beans are fermented, dried and processed.
Leaded gas is phased out. But the remnants of it are still in the soil and I believe that’s how it gets into the food supply.
It's still beneficial if it has been alkalised.
Hershey's isn't chocolate
It's sweetened brown lard
No it’s puke judging from the taste
Lard is generous. Sweetened seed oils 🤢
@@valeriacarranza3430 Seed oils is generous. High-fructose corn syrup loaded, solvent-extracted, heat-treated, rancid, hydrogenated seed oils.
I thought it was made out of wax 😂
It has that “acid” taste you get after vomiting. It’s strange that it’s so popular
Well, the study used Cocoa extract, not dark chocolate. Their might be some nuances that might not allow to make a correlation between the two. One of them is that extracts have a much higher in flavonoid than just dark chocolate. Also, I would think that telling the dosage they used would be in important piece of information.
Are you sure it wasn't cocao extract. Raw dark chocolate would be better than cocoa extract
You can just google the flavanol content and equate that with a certain level of cocoa powder, not that hard. 500mg flavanol, 80mg epicatechin, which is somewhere around 20g of cocoa powder, depends on the quality.
@@jaro6985 20g of cocoa powder is a lot, isnt it
@@jorgebenitezsoldevilla1035 its a lot if you just try to eat it straight, but not bad to mix into yogurt or bake into bread, or whatever you like to eat. 4 teaspoons.
I started eating chocolate on a regular basis when I learned that the world's oldest person, Jeanne Calment, ate a kilo of chocolate per week sometimes. I lost all restraint then. If she can, I can. Sometimes I feel like a reckless fool but not today, not after this video. Thanks :)
😅😂
If I remember correctly, she also smoked on cigarette a day...
It's also suspected that "Jeanne" was actually her daughter who assumed her identity.
@@hanclintonnyx Interesting. She looked really, really old at the end, though.
@@PS-qn4oz If it was her daughter, she was 99 when she died, which is still quite old. Apparently there have been a lot of people who have done this, largely for pension fraud.
Most interesting! In the UK, you can order Montezumas 100% cacao dark chocolate in either plain, almond or orange, online.
Ive started putting raw cacao powder on bran in the morning
How do oxalates in chocolate offset/affect the benefits?
I noticed when patients have heartburn, especially from stress (high histamin) and then eat dark chocolate (90% and higher) the hurt burn gets worse (more histamine) which cant be good for the heart
One of the greatest channels on TH-cam.
lol
On it! Thanks for going through the mechanisms, my favourite part of your videos. I learn something new every time!
(I drink hot chocolate instead of coffee everyday! Well, raw cacao, but still, it feels like such a treat!)
I ate a ton of chocolate yesterday 😂 which means a week of intermittent fasting, but seriously i have a pea protein shake daily and i put a large amount of cocoa powder in it, along with some collagen.
So which chocolates do you recomend !? Brands that is .Thankyou .
I know Theobromine is similar to caffeine. But I didn't know it influenced cGMP like Sildenafil. Confession is good for the Soul, and Chocolate is good for the Pole!
Don't forget your L. Arginine!
As usual, great stuff. There is quite debate on Olive oil VS whole olives for polyphenols content and polyphenols typology on the blueprint subreddit - would be super interesting to have your view on this!
Isnt chocolate high in oxalates?
I add raw cacao powder to my smoothies and coffee. I love chocolate bars also, but I don’t eat them too often because of the sugar and cocoa butter content. Maybe you could find studies on the effects of Cocoa butter in the body.?
Yea but what amount per day would bring any significant improvement? I eat one square 85% dark chocolate a day for example.
I already started adding a tablespoon 100% raw cocoa powder to my breakfast on the recommendation from Bryan Johnson. And also a spoon of ceylon cinnamon.
Unfortunately where i live its impossible to know the metal content of any of these products.
I’ve been eating dark chocolate for many years.
The healthiest chocolate out there is Ghiradelli 86% Dark Chocolate. It has low levels of lead and cadmium.
I focus a lot on feeding the mechanics of my cells but there is definitely something in the chocolate my body NEEDS and Ive been trying to narrow it down, so this is extremely helpful.
Thank you🙌
Yeeesss! 💝 I love backing cacao powder. So 100%, in organic and fair trade quality. I mix it with fruits and sometimes if the fruits are not sweet enough, with bit of sugar. So I control what is "inside". Now I am happy, that this isn't only tastfull but also healthy 😍
Affordable too
You want me to eat chocolate? Well, okay. If I have to.
Arm twist!
Such suffering. Perverse.
Unsweetened dark chocolate (you can sweeten it with allulose)
Chocolate not Chocolate candy
Brings back flashbacks when I was a kid of sitting at the dinner table for hours on end. My parents wouldn’t let me leave until I finished my daily serving of chocolate.
I’m still in therapy to this day over this trauma.
Nope, can't take the Oxalates. Extremely itchy for days (in a TMI) area.
Damn didn't realize it has oxylates. I have to be careful with it too because I'm ver sensitive to caffeine.
I'd like to take this great information into the grocery store with me. How do I identify "un-dutched" chocolates? For example, after the last video about cocoa powder and mitochondrial health a few weeks ago, I went into the store and bought Ghirardelli's baking (70%) cocoa powder, which didn't seem to mention the Dutch process.
I do add it to my smoothies and yogurt. But how do I verify it doesn't have cadmium or lead in it?
Thanks for the content. Great stuff. I add 1 tablespoon to my protein coffee with MCT everyday.
How much chocolate is beneficial 🤔
I haven't found the answer to this remedy / treatment, but I was told when my grandfather suffered a heart attack (1963, Australia), in hospital he was made to eat chocolate (apparently he hated chocolate). I haven't found the reason, except maybe a belief it eased chest pain? Anyone know?
I wonder what those chocolate brands that test for heavy metal contents are...
Good question.
@@citadel9611
Do they make cocoa powder?
Consumer Reports tested a bunch of different brands, even within brands there were differences. As I recall some of the darker Ghirardelli chocolates had the lowest levels.
@@JRP3this is correct. Ghirardelli had the lowest. I think it was a specific type of ghirardelli but I don’t know which one it was.
The most tested brand is by Brian Johnson and his blueprint for longevity brand , they show you the test results on every order , look up Brian Johnson blueprint
And how much per day, if I may ask?😊
Where do you guys get your chocolate? I've heard it can be high in heavy metals so I'm wondering what's the best source, thanks!
Thank you for explaining the mechanisms, much appreciated.
Cocoa has good amounts of selenium and zinc. Those buddies will protect you from the heavy metal bullies like cadmium, lead, etc.
Same thing applies for seafood.
I have 5 tbsp of cocoa powder per day
Can it be it contain magnesium
Thing is, the "chocolate" that many people are familiar with is made up mostly of bad fat and sugar.
Baker's chocolate or perhaps powders may be healthier forms to add into foods.
I like to use unsweetened chocolate in whole grain breakfast cereals like oatmeal and Wheatena.
Unsweetened cocoa is actually excellent ... its like a mellow coffee. That's actually the way that the old world consumed their chocolate for a few hundred years. Of course, it enriches coffees too.
It works well in smoothies and yogurts.
It can work in peanut butter (or other nut butters).
It can supplement tomato sauces, stews, and curries.
You can sneak it in with lentils and other legumes.
It might even work in some salad dressings... I've never tried that though.
That's good news, as like dark chocolate.
On a side-note. An American friend of mine said, after he tasted Swiss chocolate here in Europe, that there is no good chocolate in the US. He relies now on "care-packets" from Germany for chocolate. 🙂
He's right.
Recently Jamie Oliver the celebrity chef got Cadbury to reduce the sugar and now I enjoy that.
But my favourite is
cote d or......Belgian .....in the red pack
Hu chocolate was shown to have higher than advertised cadmium if I recall correctly. I've wondered for a long time how to assess the chocolate I use. I've been using betterbody organic cocoa powder from Walmart lately. I've used dark cocoa powder in my groat oats for years. My friend got worried about lead being in cocoa powder so she had her children tested for lead because they had been consuming it also in their oatmeal for years. But their blood work looks fine. Bryan Johnson sells a tested legit brand I would like to try...
I wonder if the polyphenol oxidase in bananas reduces the dark chocolate flavonol levels... Dr Greger just talked about advantages of dark chocolate years ago anf heavy metals but I love how you break it down mechanistically!
How am I going to find out the mineral concentrations?
I put 90% dark chocolate on oatmeal/porridge each morning, melty chocolaty goodness
🤌💦
doesn't cacao increase oxalate?
Wishing for word on 14gms daily of 100% Cacao baking chocolate.
What about adding Nibs to one's smoothie?
Thanks for your hommage to the chocolate, and i have a funny theory: Flav of Cocoa are working hand in hand with gluthatione and the other good guys, forward to make strong endothelial, so a much of lip(a) to repair damages is not required. (I hope there´s not a lot of fantasy) 🤣🤣🤣
is there a way to test for metals the "100% organic cacao powder" that i buy? like a home test?
Just noting that there is also fermented, allegedly more bioavailable although you lose some polyphenol, non-alkalized organic dark chocolate.
Mechanisms Shmechanisms...all I know Nic is for the last two months I've started having greek yogurt mixed with 2 big tea spoons of some expensive cocoa powder and a bit of honey and man do I sleep better and feel more relaxed. Also a lot more energy in the gym...like a lot.
So any recommendations?
Companies that test their chocolate for metals? You say that as if these metals are contaminant? While some chocolates have higher levels of lead and cadmium than others, concentration of these metals from soil is a natural characteristic of the cocoa plant, so you can generally expect all chocolate to have unhealthy levels of lead and/or cadmium. If anyone can suggest a brand that doesn't, I'd love to know about it. Not saying chocolate is to be avoided, but it's that moderation thing again.
The lead is not being taken up from the soil by the plant. It gets into the beans after they're harvested. It is definitely a contaminant. I would not be surprised to find that the cadmium in the soil is also from pollution. That would also make it a contaminant.
Green tea also has this flavonoids
What's the maximal effective dose?
For those on minimum saturated fat diets, dutched and un-dutched chocolate contain 7-8% saturated fat by weight. So, is it good for you? Physionic please help us decide.
The building blocks of the endothelial lining needs copper manganese and zinc.
I took supplements all through covid times .been 4 years in all now.
64 and quite fit
Does that mean there are little benefits for endothelial function, nitric oxide, blood pressure and cardiovascular health when I'm already supplementing L-citrulline or can the effects still be expected to add up despite acting over the same path?
Great video. Thanks!
I live where I can eat fresh cocoa pods. Love them! When I run out of the fresh I used the dried powder. So my question is where in the processing from pod, dried, or processed chocolate 70% does the heavy metals come from???
Cadmium comes from the soil. Lead from dust and other things in the environment after harvesting.
This discussion involving chocolate, arginine, NO, seems to be in the same neighborhood as herpes simplex virus. Nic, please, if you have any insight into combating herpes, other than the standard medical protocols/medicines, would you spill it out?
Really, if it requires signing up or having a consultation, then please let me know.
Thank you
It's Cacao which has the most beneficial properties over cocoa or chocolate.Cacao (pronounced KakAo) powder from west Africa generally has lower cadmium levels than cacao from South and Central America, where soil cadmium levels are usually higher. By
Not too many metal contaminants?
short format nice and cool
i know you suffer, but we are HDHDHDDHHD
Cacao is better. 75% or darker.
Chocolate amd cocoa have been heat treated to not be as bitter. That removes a lot of the flavonoids.
You will find more pronounced results from dark chocolate. One study found 7g of cacao per day can duplicate the production of stem cells in a month.
Cocoa vs. Cacao?
Super Interesting. Many thanks for sharing. High oxylate content of dark chocolate would be another concern particularly for calcium oxylate formers. But I guess other factors would apply there such as amount of dark chocolate they consume in conjuction witj adequate fluid and calcium consumption And also daily total sodium and sugar intake and daily consumption of other high oxylate foods. Generally soeaking, white chocolate which does not have the same benefits is recommended for calcium oxylate kidney stone formers.
I already take Arginine on an empty stomach each morning, to raise my Nitric Oxide levels. So it sounds like I should add to that consuming dark chocolate. I may try that. So far the AAKG form of Arginine seems pretty potent as I often don’t need coffee to feel alert soon after consuming it. Placebo effect? Hopefully not and I really am getting the benefit dilated blood vessels.
I would like to know why every time I've eaten more raw/less processed cacao (like cacao nibs), my body breaks out in hives, but when I eat alkalized cocoa, even quite dark/bitter stuff (up to 80%, I can't do darker than that taste wise), I don't get any such reaction?
How much per day? I eat 10gr
Anyone have a recommendation for non-dutched, low heavy metal cocoa powder in the UK?
- Thanks.
Does eating like three or more milk chocolate bars equal the health benefits of one 70% dark chocolate bar? You should be getting similar total levels of flavanols. 😺
Not sure if you’re serious,but the sugar will not be good for you.
Cocoa Via everybody. Great source of the flavanols. A little pricey but I think it's worth it
Yea. I’ll double down on 85%. Doesn’t this imply coffee is positive too.
Today, I read an article about cocoa prices roughly doubling since the start of 2024.
Great video! I love geeking out on this stuff. The music at the end was a bit loud, though.
I got some of Bryan Jonson’s chocolate… but wouldn’t mind finding more sources
Do we know how long polyphenols and antioxidants stay in the body?
polyphenols and flavonoids in coffee and cocao aren't killed off by high heat?
chocolate as bait?
I'll bite
if epicatechins are what is important, then green tea must be a super powerhouse, albeit chocolate might be more convenient
What’s the outro music called? It’s extremely funky and gotta listen to the whole thing
it could simply be how much magnesium is in cocoa
not very much magnesium
@@ThierryPianoSolo loads im cacao
cocoa powder has little saturated fat while chocolate may be loaded with it. major difference when talking about heart disease
I'm more concerned about the sugar content.
Cool jams at the end of the vid Nick - what's the song? Reminds me of my childhood when I played Jazz the Jackrabbit 2
What about the Cadmium and Lead or miscellaneous chemicals, even in Cacao? I eat baker’s 100 percent cacao but never seen any chocolate that claims to be toxic chemical free.
Thank you for explaining this. Please explain more on theobromine. I take it to prevent asthma a 500 mg cap each day, among other measures. Thanks
If I did the math right, you need 45 grams of 70% chocolate to get 500mg of theobromine.
I'm learning a bit today, oxytocin helps the inflammation of asthma, theobromine and vitamin d are precursors to oxytocin.
NAC and onion / Garlic Family help.
Could you talk about stearic acid?
For what outcome?
@@Physionic When tested on mice it cured diabetes.
20 grams of 90% dark on most days here. Those who are sensitive to oxalates may have to consider their chocolate intake or at least their overall oxalate intake.
Dr Rhonda Patrick turned me on to CocoaVia. But, it's processed with alkali. So, I'll look for a non alkalized one now.
Can be a trigger food for AFIB though.
A wide fluctuation in flavanol content was observed for natural powders, which highlights the natural variability of unprocessed samples given their different origins.
The many analysed samples indicated strong-alkalised powders with higher analyte contents than some natural cocoa powders.
would love a video about heavy metals in food! is there even any chocolate that has 0% heavy metals lol? how much do we absorb and how harmful is it? and do things like chlorella work to remove them/how should we be consuming that?
I have some 100% pure baking cocoa every day. Nestle's is the lowest price.
?? Care to weigh in on saturated fat in dark choc bars? Understand there are 3 main saturated fats, with at least one being harmful in high enough quantity. Wondering if the total saturated fat, on average, is a wash in dark choc or is a negative if beyond a certain number of grams per day, especially when added to other sources of saturated fat. I drink a cup of cocoa daily for many years, and a couple of squares of dark choc. Also, a high polyphenol diet.
Bryan Johnson’s Blueprint looks to have a top quality cocoa powder
wait, cocoa has metal?
Love your sense of humour
I love dark chocolate. I can’t eat soy so I found Theo’s, which is soy free. But dark chocolate gives me a migraine and acid reflux. Does anyone know of a dark chocolate that is soy free, migraine free, and acid reflux free?
tell us more about cocoa's potential of being a cancer fighter
you're gatekeeping info on something that might help thwart cancer?!
There's a brutal ringing sound in the background, I'm not sure if everyone else can hear it but I'm using my mac speakers and it's borderline impossible to listen to the video, it's ear piercing. If you could sort that out that would be very much appreciated
Epicatechine.. i have it as supplement, take before workout and in the morning.. no need to eat all the stupid sugar, for that amount of Epicatechine i'd probably had to eat to plates fo 80% dark Chocolate - but i eat that aswell, additionally :P (yes, Dark Chocolate has e.g. also a lot of aluminium - which mimics/replaces iron.. not good)
You should do natto beans reversing heart disease