In a study released this month, Italian researchers concluded that consuming cocoa flavanols regularly improves insulin sensitivity.
Dark chocolate. also known as bittersweet or semi-sweet chocolate, is usually defined as chocolate having a cocoa content of 70% or greater. As a point of reference Hershey's Special "Dark" has a cocoa content of just 45%.
I have been eating dark chocolate regularly since my stroke (the antioxidants are also good for your brain) and my favorites are Lindt 85%, Ghirardelli 86% and Green and Blacks Organic 85%. All are reasonably priced, available everywhere and non-dutched. "Dutching" is a process that darkens cocoa and mellows the flavor, but this process also reduces the flavanols … which are the reason for eating dark chocolate. Generally the chocolates that are 90% or better are dutched.
I stick to only 2 squares, or about 20 grams, as that contains 7 carbs and 3 grams of protein. I had never been a big fan of chocolate, but I have really come to enjoy a couple squares with a cup of coffee or tea in the evening. It is an acquired taste, but I think one well worth developing.
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