Healthy Chocolate Milkshakes | NutritionFacts.org

Healthy Chocolate Milkshakes

Recipes for ways to incorporate cocoa into your diet without the saturated fat or sugar of chocolate.

September 10, 2010

Volume 1

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- cherries chocolate cocoa date sugar Dutched cocoa frozen fruit fruits pudding recipes smoothies soymilk tofu
Supplementary Info
Sources Cited

C. Ferri, D. Grassi, and G. Grassi. Cocoa beans, endothelial function and aging: An unexpected friendship? J. Hypertens., 24(8):1471-1474, 2006.
Acknowledgements

Michael Greger M.D.

Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. And check out the prequel to this video. Also, there are 1,449 other subjects covered in the rest of my videos–please feel free to explore them as well!

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yummy

In a previous video, it was stated that “regular” cocoa powder was healthier than the processed “dutched” cocoa powder, but this recipe states dutched. I prefer the unprocessed which I believe to be healthier.

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Michael Greger M.D.

Yummy–what a great name to post under a video on chocolate! :) You are absolutely right that alkali-processed “dutched” cocoa is not as healthy (See Update on Chocolate for the graph and Healthiest Chocolate Fix for some other chocolate comparisons). Dutched cocoa can have as few as half the phytonutrients, but that just means you have to use 50% more! Making things even more chocolatey has never been a problem for me, and I just like the taste so much better that my household uses Dutch, but if the taste of regular cocoa works for you, then go for it–you’re getting even more benefit per spoonful!

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becochic

Doesn’t milk block the good benefits in chocolate and tea? Could the calcium in soy milk also block the beneficial stuff?

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Michael Greger M.D.

Good question becochic! Milk does seem to block the beneficial effects of both tea and chocolate (and even berries, see http://nutritionfacts.org/videos/nutrient-blocking-effects-of-dairy/), but though soymilk may block the benefits of tea (at least in a petri dish, see http://nutritionfacts.org/videos/soymilk-suppression/), no word on its effects on other foods. Until we know more, another plant-based milk (such as almond) is a reasonable choice. The calcium, though, would not be expected to interfere with phytonutrient absorption.

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Kmbrly

Does anyone have a recipe for this or approximate amounts? I am really bad at just throwing things together – I need a jumping off point! Thanks in advance.

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http://www.clinicalcatalyst.com DrDons

You can go to the more recent video, A Better Breakfast aired on 1/19/12 see under Amla under browse all topics. Rough start for you 1 cup of plant based milk(soy, almond, rice, etc.), 1/2 cup frozen berries(cherries, blueberries), 2 tsp of cocoa powder and if you add sweetener consider date sugar. The series on Amla suggests you add 1 tsp of Amla powder(we ordered ours online as had trouble finding in our location) plus 1-2 tsp of ground flax meal. Hope this proves to be a good start. Keep tuned to NutritionFacts.org for the latest in ideas for your smoothies…

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