Studies have found that the benefits of chocolate decrease the more the cocoa is processed. Processing decreased the procyanidin levels in chocolate. For example, milk chocolate, which contains fewer cocoa solids, has low procyanidin levels. Baking chocolate and chocolate that has been alkalinized, also have lower procyandidin amounts.
The result is that dark chocolate is healthier than types of chocolate that have been subjected to more processing.
Gregory Chandler, Attorney at Law
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