I'm a bit confused. I walked into the Lindt store to get dark chocolate. Usually I go for the 70 to 85% but now I want 90%.
The label on the 85% says: chocolate, cocoa powder, cocoa butter, demerara sugar, bourbon vanilla beans
90%: chocolate, cocoa butter, cocoa powder pressed with alkali, sugar, bourbon vanilla beans
Does that mean the 85% is NOT processed with alkali? What type of cocoa is best to eat, or is a variety of different types good?
Also Kresser notes cocoa powder has high phytic acid levels, especially raw unfermented and normal, and possibly processed as well. It seems the more flavonoids the more phytic acid??!! What to do? http://chriskresser.com/another-reason-you-shouldnt-go-nuts-on-nuts
Cocoa solids (cocoa powder, cacao) are the low fat part of the solid and has many minerals, polyphenols, flavonoids, and caffeine. Processing affects the flavonoids. Which processing or chocolate preserves the most flavonoids? http://en.wikipedia.org/wiki/Cocoa_solids
Cocoa butter (theobroma oil) is the fat extracted from the cocoa bean and usually the Broma process is used to extract it from ground cacao beans. It is often deodorized to remove a strong flavor. The Broma process has no alkalis added to chocolate so it tastes often stronger than Dutch process where alkalis are added.
Chocolate liquor is from fermented, dried, and roasted cocoa beans. It has about 50% each of cocoa solids and cocoa butter. http://en.wikipedia.org/wiki/Chocolate_liquor
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It's probably worth considering the possibility that the "health" angle is just trying to justify the fact that you want chocolate. Just eat it, enjoy it and just realize it probably isn't actually a magic, healthy thing. It's just a tasty treat.
All I know is the 90% sends me to the bathroom within 10-15 minutes. I have no idea why, but I've tested it a few times on an empty stomach and it is very obvious. No issues with the 85% though.
It's true. Part of the reason to eat Chocolate is to get the cocoa butter though so there's value even without the flavonoids. That is partly why most Paleo diets only include it in small quantities. Like fruits, they posses unique nutritional value so it's useful to include some but do to the phytic acid we don't want to include a lot. A handful or two of nuts is also ok. Other than that, aim to eat them separately from other food so less nutrients precipitate out so to speak.
I just bought two Lindt Excellence dark chocolate bars. One is 85% and the other is 90%. I thought I was getting some good healthy chocolate but when I got them home I noticed that they BOTH have "cocoa poder processed with alkali" as the main ingredient. Now I am also very confused as I thought I had read that the Lindt did NOT contain dutch processed cocoa.
So how do we determine what the polyphenol levels are in the chocolate that we are getting?