The Secret True Chocolate Connoisseurs Know.
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Dozens of academic studies have concluded that cocoa and dark chocolate-based foods can decrease the risk of cardiovascular disease, improve insulin sensitivity and other diabetic symptoms, relieve inflammation, fight depression, increase energy, improve breathing and even decrease your appetite.
Below are a few of the benefits of dark, unprocessed, handcrafted chocolate:
1. Dark Chocolate is loaded with key neurotransmitters like tryptophan, serotonin and dopamine. Often, eating is an emotional experience associated with depression or boredom. Unfortunately the more you eat, the more depressed you become. These nutrient chemicals in cocoa can lower the risk of depression, as well as suppress one's appetite and block the pathway that leads to food cravings. Additionally, phenylethylamine (PEA) improves mood, which in turn decreases food cravings. Food addiction is like drug addiction; consequently, cocoa can minimize food cravings and addictions by delivering the right chemicals.
2. Fiber in cocoa is linked to decreased weight. Fiber helps block some fat absorption as well as a feeling of fullness.
3. Cocoa's flavonoid content can relieve inflammation. Chronic inflammation is associated with low leptin levels, which increases appetite. In addition, cortisol levels increase with elevated inflammatory chemicals that start to break down muscles, deposit fat in cells and fuel the appetite.
4. Cocoa also contains anandamide, often called the "bliss chemical," because of its involvement in the generation of motivation and pleasure. Like PEA, it greatly influences mood.
5. Cocoa's various vitamins and minerals provide essential nutrients that boost energy levels and aid in recovery from exercise.
6. Research shows that dark chocolate and cocoa-based foods help stabilize blood sugar levels. They also increase insulin sensitivity and proper glucose metabolism, meaning if the sugar in your blood is being utilized properly, it doesn't convert into fat.
7. Numerous studies show that dark chocolate can improve heart health. A recent Dutch study found that elderly men who regularly consumed chocolate had less cardiovascular-related and overall deaths than their non-chocolate counterparts.
8. Though it may seem a contradiction, consumption of dark chocolate can decrease your desire to eat more sweets, which in turn lowers your overall appetite. An added benefit is that energy and blood sugar levels are improved with less snacking and fewer sweets.
9. Some researchers suggest that bacteria in your stomach may play a role in obesity. For centuries, cocoa has been used as an antibacterial agent.
10. Chocolate is a histamine blocker, helping decrease stomach acid and possibly improving digestion.
11. Theobromine, found in abundance in cocoa, is associated with weight loss and increased energy.
12. Studies show that individuals who consume dark chocolate and cocoa-based foods tend to lose weight and have increased energy.
WARNING: Not All Chocolate is Healthy
It's important to note that to benefit from antioxidant properties and cocoa's polyphenols, stick with products that are 50 percent cocoa solids and avoid alkalinization or cheap, artficial imitations, (often brands that are for sale in supermarkets, petrol stations, and newsagencies.) those brands have over 30% of fat and and are by EU law no longer allowed to be called chocolate, hence their wrappers calls it Gold, Dairy Milk, Excellence...
Although it may seem counterintuitive, eating good dark chocolate can actually help us achieve our weight loss goals. (After all the Belgian's and the French are some of the biggest chocolate consumers in the world, remarkelbly, they are not known for being obese, but they stick with real chocolate and so should you! | |
directive 2000/36/EC) (click on the link to read the whole directive). Warning: while it is a short read it is also a difficult read. For the health conscious of us, it will be an eye opening experience.
The EU law:
“Dark Chocolate”
It designates the product obtained from cocoa products and sugars which, contains not less than 35 % total dry cocoa solids, including not less than 18 % cocoa butter(*) and not less than 14 % of dry non-fat cocoa solids;
Milk chocolate
It designates the product obtained from cocoa products, sugars and milk or milk products, which, contains at least 25 % total dry cocoa solids, at least 14 % dry milk solids obtained by partly or wholly dehydrating whole milk, semi- or full-skimmed milk, creamfrom partly or wholly dehydrated cream, butter or milk fat with not less than 2,5 % dry non-fat cocoa solids, a minimum of 3,5 % milk fat and not less than 25 % total fat (cocoa butter and milk fat).
Family milk chocolate (kids chocolate)
Designates the product obtained from cocoa products, sugars and milk or
milk products and which contains a minimum of 20 % total dry cocoa solids, not less than 20 % dry milk solids obtained by partly or wholly dehydrating whole milk, semi- or full-skimmed milk, cream, or from partly or wholly dehydrated cream, butter or milk fat end not less than 2,5 % dry non-fat cocoa solids,5 % milk fat and not less than 25 % total fat (cocoa butter and milk fat).
White chocolate
Designates the product obtained from cocoa butter, milk or milk products and sugars which contains not less than 20 % cocoa butter and not less than 14 % dry milk solids obtained by partly or wholly dehydrating whole milk, semi- or full-skimmed milk, cream, or from partly or
wholly dehydrated cream, butter or milk fat, of which not less than 3,5 % is milk fat.
The following products are by EU law not allowed in chocolate
Animal fats and their preparations not deriving solely from milk shall be prohibited, flours, granular or powdered starch shall only be authorised where the addition is in accordance with the definitions laid down. The quantity of those edible substances added may not exceed 40 % of the total weight of the finished product. Only those flavourings which do not mimic the taste of chocolate or of milk fat may be added to the products.
Note from Vanderwee Chocolates:
EU food standards are not applicable in Australia as there are no enforceable regulations when it comes to chocolate.
What options do you have? Plenty as it appears. Most, if not all global chocolate brands stopped calling their products chocolate years’ ago. You just didn’t realise it.
First of all ask yourself why the word “chocolate” has been replaced by “fruit and nut”, “gold” “green and gold”, “maya”, “excellence” etc....
Secondly is the percetage mentioned of the fron wrapper indicating x% Cocoa or x% Cocoa SOLIDS?
If it mention cocoa without the solids the percentage is absolutely meaningless and your are being misled.
If that is the case for your favourite brand, compare the above EU law to scrutinise the ingredients. (Hint: chocolate should be straightforward, if it the list of ingredients reads like a mystery it is probably intended to stay a mystery.
Has my favourite brand lost it skills how to make real chocolate?
No, they haven’t. The demand for cocoa butter over the past 2 decades from the cosmetic industry has sky rocked. Multinational chocolate makers are seeking a maximum return for their shareholders by selling the cocoa butter to the cosmetic industry and replacing it with mainly sugars, fats and artificial flavourings. Hence the EU regulators thought it appropriate allowing their citizens to distinguish real chocolate from sugar and fat stacked faux chocolate.
What does Vanderwee do about it?
Our chocolate easily meet the EU standards and have been doing so since we started 14 years ago. They are 95% fat free and the remaining 5% fat in our dark chocolate comes from the cocoa butter. Remember that cocoa butter has very little effect on your levels of LDL, the 'bad cholesterol'.
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For those with a keen interest you can read the full directive by following this link:
Read the EU law here.
