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November 12, 2010 by Leanne Vogel March 31, 2017Not all chocolate is created equal. Many of the forms of chocolate we’ve come to love have ingredients like refined (white) sugar, milk fats, and hydrogenated oils that make the cocoa devoid of any natural health benefits. Cocoa goes through a process called “dutching” where the acidic flavor of the cocoa is neutralized, removing chocolate’s natural polyphenols. And lastly, to top it all off, it’s heated to temperatures over 100F, killing all of its antioxidant properties. This type of chocolate is high in calories, trans fats, and contributes to a strong acidic environment in your body. But good news is…natural chocolate CAN be good! In fact natural cocoa contains high amounts of antioxidants, healthy fats, and magnesium. It works to support heart health, assists in the utilization of sugars, stimulates endorphin production, giving you a feeling of pleasure, and can assist in the formation of serotonin, acting as an anti-depressant.
This entry was tagged: chocolate
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.