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We Have Chocolate; Does It Need To Be Healthier?

04 Jun
A chocolate bar and melted chocolate. Chocolat...

A chocolate bar and melted chocolate. Chocolate is made from the cocoa bean, which is a natural source of theobromine. (Photo credit: Wikipedia)

A recent Reuters News article discussed the latest in food niche marketing: healthier chocolate.

Lest you think dark plain chocolate, with the occasional addition of nuts, dried fruit or coffee nibs is healthy enough, think again. The latest means of improving the average bar includes adding probiotics, removing fat, sugar and gluten and altering the packaging (fewer pieces in the package does lower the calorie count, it’s true).

The appetite for these so-called “alternative sweets” is growing, as consumers pay attention to their waistlines and heed the calls from their doctors to watch their sugar and fat intake, lest they fall prey to heart disease and/or diabetes, both leading causes of death around the world.

But here’s the question: how much chocolate are we eating, compared to other highly processed foods and beverages, that we need the chocolate alternatives that much? If you are consuming so much chocolate, day after day, that you are heading down the rocky road to certain death just because of it, you’re not merely eating chocolate. You’re consumed and obsessed by the idea of consuming a food product beyond all reason. The chocolate isn’t your problem. The out-of-control consumption, however, could be the issue.

I’m not saying don’t try one of the alternative bars, just to give it a fair shot. You may even like it. But considering the already known benefits of dark chocolate, there may not be a need to get all virtuous about your newfound snack. As Maria Mogelonsky of global market research firm Mintel says in the article, “…people don’t eat chocolate to feel well, they eat it to feel good…the last thing on most chocolate eaters’ minds is health.”

Isn’t it the truth?

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And speaking of chocolate bars, of course I have two more tested from the Toronto stash:

Roshen Classic Brut 78% (Ukraine): Sexiest packaging I’ve seen in a while: black and gold outside and silver inside sleeve. And this percentage is not one commonly seen in the U.S. It provides a good balance of sweet and bitter, with some wood notes.

1848 Noir Subil 64% (France): The smell is as sweet as commercial baking chocolate, but it gets better on tasting. Very fruity on the opening notes, and mellows out after that. Good cacao flavor, with a hint of lemon.

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2 responses to “We Have Chocolate; Does It Need To Be Healthier?

  1. Gramma

    June 4, 2013 at 10:01 pm

    Good grief! If it ain’t broke, don’t fix it.

     
  2. nancymn

    June 5, 2013 at 12:49 am

    I know, right? Good is good and why do we need better? But someone always does.

     

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