Update on Chocolate

Update on Chocolate
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Results of a major international scientific conference summarized.

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This year, a report from a major international scientific conference on chocolate finally revealed why we human beings crave chocolate so much. Their scientific, technical finding? “We…conclude that we like chocolate because it tastes so nice.”

Medically, last year a randomized controlled crossover study from Yale examining, “Acute dark chocolate…ingestion.” And people got paid for that, too.

The researchers found that the sugar in chocolate isn’t good for you; the fat in chocolate—the cocoa butter—isn’t good for you; but the actual cacao bean solids, which are sold as cocoa powder, is great stuff, leading the Journal of the American Heart Association this year to conclude that “cocoa itself…can be recommended without hesitation.”

Ah, but which is healthier—cocoa, or the Dutch processed cocoa?

Some of you may need to go back to the basics. We have cocoa, and we have processed cocoa. And when you process food, you lose nutrients.

To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by veganmontreal.

Please consider volunteering to help out on the site.

Image thanks to La.blasco via Flickr.

This year, a report from a major international scientific conference on chocolate finally revealed why we human beings crave chocolate so much. Their scientific, technical finding? “We…conclude that we like chocolate because it tastes so nice.”

Medically, last year a randomized controlled crossover study from Yale examining, “Acute dark chocolate…ingestion.” And people got paid for that, too.

The researchers found that the sugar in chocolate isn’t good for you; the fat in chocolate—the cocoa butter—isn’t good for you; but the actual cacao bean solids, which are sold as cocoa powder, is great stuff, leading the Journal of the American Heart Association this year to conclude that “cocoa itself…can be recommended without hesitation.”

Ah, but which is healthier—cocoa, or the Dutch processed cocoa?

Some of you may need to go back to the basics. We have cocoa, and we have processed cocoa. And when you process food, you lose nutrients.

To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by veganmontreal.

Please consider volunteering to help out on the site.

Image thanks to La.blasco via Flickr.

Doctor's Note

Check out these other videos on cacao:

And check out the sequel: Is Carob Good For You?

Since this video came out, I have published more on chocolate. Check out:

Keep up with all new chocolate videos here.

If you haven’t yet, you can subscribe to my videos for free by clicking here.

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