Wednesday, October 1, 2008

Why settle for mockolate, when you can have chocolate?

dark chocolate cacaoAttention: this is real chocolate. Hershey's, our legendary American chocolate maker, it seems is no longer in the business of selling the real stuff.

Last week, the Today show reported that Hershey's decided to switch the formulation of many of its products. Out is the cocoa butter, arguably what gives chocolate its definitive taste, with lower-cost vegetable oil. The result is a product that many claim is inferior, unless you are one of those people who likes white chocolate.

Instead of joining the chorus of naysayers. I'd like to point out there are still lots of great 'real' chocolate on the market today. And when I say real, I'm talking about the dark stuff, 68% cacao or higher. With these products you should notice "chocolate liquor" "cacao" or "cocoa" as the first ingredient. It should not be sugar.

I'm a big fan of the products made by Equal Exchange and Divine. These companies are purists, and use only organic, fair-trade cacao. You won't find any hydrogenated oils or high fructose corn syrup here.

And what about the saturated fat you might say? Well, according to Dr. Andrew Weil, "Cocoa butter, the fat in chocolate, turns out not to be so bad. Although it is a saturated fat, the body turns it into monounsaturated fat, processing it like olive oil."

equal exchange with cacao nibsSo have you forgotten about your Whatchamacallit yet? I recommend Equal Exchange's Dark Chocolate with Pure Cocoa Nibs (pictured).

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