Subscribing to bullshit theories much?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?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.
Why do you eat dark chocolate?
#31
Posted 22 June 2009 - 02:33 PM
#32
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
#33
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.
#34
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?
#35
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
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.
Edited by TheFountain, 24 August 2018 - 03:52 AM.
#37
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
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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