Raw chocolate versus traditional roasted chocolate. Raw chocolate is a growing sector within the chocolate industry, and often boasts high levels of antioxidants, higher than traditional roasted chocolate. However, we often don’t get a chance to see actual hard evidence of the levels of antioxidants in such foods. Zyzelewicz et al. analyzed how various roasting techniques changed the levels of polyphenols within raw versus roasted cacao beans.
The fruit of the cacao is why humans first took an interest in this plant, which eventually lead to the making chocolate from its seeds. The cacao fruit is crucial to the process of making chocolate, but how important is its flavour? Bertus Eskes and a team of researchers conduct a few experiments with this question in mind.
Chocolate is being pushed into the “superfoods” category. However, it’s important to keep in mind that although dark chocolate has its benefits in regards to health and nutrition, it is also high in fat, calorie dense, and contains significant levels of oxalate. Oxalates are tied to kidney stones, and those who suffer from kidney stones are often suggested to limit or reduce their intake of chocolate and cocoa products.