2

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How much chocolate is too much?

Answered on August 19, 2014
Created December 21, 2012 at 10:59 PM

Not the most paleo food but PHD still does recommend a small amount. I eat Lindt 85% chocolate bars most days. I typically eat 20-50% of a bar over a day. That's 2-6 squares. Do you all think that's a lot? How much do you typically eat? It feels like a lot since it's so rich.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on December 23, 2012
at 09:55 PM

Actually, my objection was that it tasted like chalk. I like Alter Eco's Blackout (85% caco) and ScharffenBerger's 82%-caco chocolates.

0382fa263de4c83328dc34a56e25437f

(4238)

on December 22, 2012
at 01:20 PM

Agreed, that stuff is way sweet. I only nibble at the sugared chocolate once in a while, but will eat one or two squares of Ghirardelli's or Dagoba 100% bars every other day or so.

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6 Answers

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2
4bd4e2fe6a095663f80c69656936e487

(744)

on December 21, 2012
at 11:40 PM

Your appetite for it will probably diminish when you had enough.

Regarding whether to have it with milk or without, I can have higher amounts when I consume it with milk. There is actually some controversy over whether it's better to have it with milk. The polyphenols are absorbed better without milk, but there seems to be the potential of having some negative effects from them, for example, pregnant women might give birth to kids with leukemia.

Exp Biol Med (Maywood). 2010 Jan;235(1):77-89.

Dietary factors and the risk for acute infant leukemia: evaluating the effects of cocoa-derived flavanols on DNA topoisomerase activity. Lanoue L, Green KK, Kwik-Uribe C, Keen CL. Department of Nutrition, University of California, Davis, One Shields Ave, Davis, CA 95616, USA. [email protected] There is cumulative strong evidence that diets rich in flavanols can provide certain positive health benefits, particularly with respect to the cardiovascular system. Consequently, it has been suggested that increasing one's dietary intake of flavanols may be of benefit. Complicating this idea, there are reports that high intakes of certain flavonoids during pregnancy are associated with an increased risk for acute infant leukemia due to a poison effect of select polyphenolic compounds on DNA topoisomerase (topo) II activity that promotes aberrant chromosomal translocations. In the current study, we characterized the effects of select flavanols (epicatechin and catechin monomers), and select flavanol dimers and longer oligomers, on topo II activity, and on cellular toxicity in vitro. In contrast to the chemotherapeutic drug etoposide (VP16) and the flavonol quercetin, which strongly inhibited topo II activity and increased the formation of cleavage complexes demonstrating a poison effect, the flavanols epicatechin and catechin had little effect on topo II enzyme activity. Accordingly, several fold greater concentrations of the flavanols were required to achieve cellular toxicity similar to that of quercetin and VP16 in cultures of myeloid and lymphoid cells. Low cellular toxicity and limited topo II inhibition were also observed with a procyanidin-rich cocoa extract. Of all the flavanols tested, the dimers (B2, B5 and a mix of both) exerted the greatest inhibition of topo II and inhibited cellular proliferation rates at concentrations similar to quercetin. However, in contrast to quercetin, the dimers did not function as topo II poisons. Collectively, our in vitro data show that cocoa-derived flavanols have limited effects on topo II activity and cellular proliferation in cancer cell lines. We predict that these compounds are likely to have limited leukemogenic potential at physiological concentrations.

2
B6c16d850e7305aad0507ad079ecf1d4

(232)

on December 21, 2012
at 11:08 PM

I wouldn't say so but it doesn't really matter what I think, it isn't my body. You might get bored of it, though perhaps not... chocolate seems to have so many layers of flavour.

1
00cd3b6f51530a6832fcda1712edbec3

(2411)

on December 21, 2012
at 11:14 PM

I've tried a few brands of very dark chocolate, and I thought that one bite of the Lindt brand was more than enough.

0382fa263de4c83328dc34a56e25437f

(4238)

on December 22, 2012
at 01:20 PM

Agreed, that stuff is way sweet. I only nibble at the sugared chocolate once in a while, but will eat one or two squares of Ghirardelli's or Dagoba 100% bars every other day or so.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on December 23, 2012
at 09:55 PM

Actually, my objection was that it tasted like chalk. I like Alter Eco's Blackout (85% caco) and ScharffenBerger's 82%-caco chocolates.

0
96440612cf0fcf366bf5ad8f776fca84

(19413)

on December 22, 2012
at 02:55 PM

If you stick to higher cocoa content bars such as 85%, 90%, 99%, 100%, you won't be able to eat a ton. The sugar in the "milk" chocolate bars is what keeps us eating it without end.

Also be careful, while the pure dark chocolate Lindt bars are fine, their milk and their flavored bars (such as coconut), come with nasty dose of Barley Extract. I suppose they do this, because it probably comes from the left off crud after making beer, and that contains free MSG, so that way you're even more addicted to it. I have the same reaction to that that I do to anything containing wheat.

Shame on Lindt for putting excitotoxins and sources of gluten into otherwise fine quality products! It's more evil than farmers who sell grassfed beef that's finished on grains and candy bars! Shame! Shame! Shame!

0
E253f8ac1d139bf4d0bfb44debd1db21

on December 22, 2012
at 12:10 PM

when you cant see your abs - thats when its too much

0
2e1591c76896828077b930de5107f1af

on December 21, 2012
at 11:09 PM

i do eat alot of chocolate(2-6 like you) once a wile, its so good with coffee uu . moderation is key

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