Superfood

Croissant, Coffee, Chocolate, Sugar, Cup
We have been hearing for years that chocolate is actually good for our health, yet this kind of statement is very misleading. There’s a certain sort of chocolate that is beneficial. And for those people with a super-sweet tooth, it’s not the particularly appealing kind.
Dark Chocolate. That’s right. And it must be at least 70% cacao to be any good to you indoors and especially out.
We really don’t have to get into it’s origins. It is pretty commonly known that chocolate comes from the cacao beans in the tropical regions of the world, like Africa, Madagascar, and South America. The same as coffee, it’s much more familiar to us customers once it has been processed and roasted much farther from its natural condition. But we need to understand that the less processed our chocolate, the more beneficial it is.
Right out of the cacao bean, the pulp and seeds are referred to as cacao. It will not become cocoa until it’s been roasted and ground up great. So when you are in the store and you see”70 percent cacao” or”88% cacao”, you usually know you’re getting the real unadulterated stuff. Dark chocolate contains more cacao and so keeps it’s naturally-occurring compounds that the press sing praises about. Trouble is, that good-for-you components, also called flavonoids or flavonols, are naturally bitter. When you’re eating semi-sweetened or milk chocolate, the manufacturers have replaced those compounds with milk and sugar so they would taste better.
This is why the term”chocolate” as a superfood is a misrepresentation. My idea of chocolate is not the same as somebody else’s. Hell, my idea of chocolate isn’t even what is was 5 years back! The superficial Chocolate is the dark variety. And not just any dark chocolate. In fact, even in the event that you discover the chocolate bars that say”70 percent cacao” directly on the front of the tag, you need to look at the ingredients. The first ingredient listed is usually the primary ingredient. If it says anything besides”bittersweet chocolate” (I have seen”milk” in some), it’s not going to be the real thing.
By the way, if you are worried about the”chocolate liquor” you often see on labels, do not worry! It isn’t referring to anything alcoholic. Following the cacao nibs are roasted and hulled out of their shells, then ground into a gritty paste, this is what it’s called. I can not tell you how many times I had to clear this up for men and women who avoid alcohol for religious and health purposes.
Personally, when I am choosing dark chocolate, I’ve got an extra criteria. I happen to favor products in general that are good for the environment. Chocolate is definitely no exception, particularly when it gets the”Rainforest Alliance Certified” seal of approval on the tag. This means that the cacao used to generate the chocolate was bought from small and frequently family-owned proprietors that operate sustainably. And since the environment and its people are their first priority, I am moved to purchase my chocolate out of them exclusively. I like people who care about something bigger than themselves.
I used to be all about chocolate. I’d grimace at the very mention of bittersweet or dark chocolate. For a long time I thought it was an age-related taste, but even though a part of it may be true, I found as I was getting older my taste for such”mature” food had not changed. What has changed it more lately, however, is the research I did to find out 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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