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Why do you eat dark chocolate?


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37 replies to this topic

#31 TheFountain

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Posted 22 June 2009 - 02:33 PM

How do we know that the 5 grams of sugar in an 85% dark chocolate serving is not enough to contribute to significant protein/collagen break down?

Add this to the speculated demineralization effect of caffeine (which dark chocolate also contains) and what you have is a recipe for accelerated skin aging.

If 5 grams of sugar, particularly in the midst of all that lipid, would contribute to "significant" protein/collagen break down, then what would a cookie do? A milk shake? A donut? A slice of birthday cake? AAAHHHH!!! Everywhere I turn, threats to my perfect beauty abound! Orthorexic much?

Subscribing to bullshit theories much?

#32 TheFountain

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Posted 13 July 2018 - 06:32 PM

I think what's inevitable in the near future is that manufacturers will be using alternative sweeteners like stevia instead of cane sugar to dilute dark chocolate. It will be a good thing. Soon as the first company does it, every other will follow.

I was tempted to melt down the 100% chocolate and add some stevia myself but I don't feel like making the effort.

 

Wow my prediction came true.

 

Lilly's is sweetened mostly with stevia and tastes amazing!

 

https://www.vitacost...igaAtNYEALw_wcB



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#33 Nate-2004

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Posted 17 July 2018 - 05:58 PM

This is an extremely old thread obviously but I normally just put 100% unsweetened cocoa in my coffee every day, this is good enough to get all the benefits.


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#34 Kris111

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Posted 21 July 2018 - 01:59 AM

I have a couple of concerns about dark chocolate.  Please correct my information if it is wrong though. 

 

(1) Dark chocolate contains histamine or histamine liberators. So tough for anyone suffering from CFS / high histamine intolerance

 

(2) Dark chocolate contains high oxalates.  So tough for anyone susceptible to kidney stones.

 

Thoughts on above?

 

 


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#35 kench

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Posted 22 July 2018 - 02:13 AM

Wow my prediction came true.

 

Lilly's is sweetened mostly with stevia and tastes amazing!

 

 

Thanks for the link.

I had one of these Lilly's bar last year, and saved the wrapper, but couldn't remember where I bought it.

It was good, for a no-sugar chocolate bar!



#36 TheFountain

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Posted 24 August 2018 - 03:50 AM

I've stepped up to eating Montezuma's Absolute black from Trader Joe's. It's the best 100% dark chocolate i've ever tasted, or more specifically, the only one I actually like. And it's great with the chocolate Nibs in it.  I haven't tried the other flavors just the basic one. 

 

I must eat about half a bar a day.

 

 

100-cocoa-bar-with-almonds-absolute-blac

 


Edited by TheFountain, 24 August 2018 - 03:52 AM.


#37 mccoy

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Posted 30 August 2018 - 11:14 AM

Lindt 99% is too expensive and has too much fats in it. Also, it uses heavily processed cacao, you can taste it, sweetish= little polyphenols.

 

Lily's fats and carbs are very good, but the product is obscenely expensive.

 

The best compromise I found is a 85% unknown chocolate brand found at a discount store.



#38 mccoy

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Posted 30 August 2018 - 11:17 AM

Lindt 99% is too expensive and has too much fats in it. Also, it uses heavily processed cacao, you can taste it, sweetish= little polyphenols.

 

Lily's fats and carbs are very good, but the product is obscenely expensive.

 

I prefer my own unknown 85% brand at US$ 0.9 per 100 g, I'll accept the 14 grams carbs and 30 grams fats, that means I'll have to moderate the amounts.

 

A far better solution is to use 100 unprocessed, lowfat or defatted cacao powder and mix it with whatever other food we wish, sweetened with stevia or erithritol






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