Monday, April 11, 2005 by Mike Adams, the Health Ranger Editor of NaturalNews.com (See all articles...) Tags: cocoa, chocolate, antioxidants |
The study looked at chocolate's (Total Antioxidant Capacity) TAC and the amount of procyanidins it contained. Milk chocolates have the lowest TAC and procyanidin levels, and baking chocolates contain low levels of procyanidins. The alkalinizing process used to reduce the acidity of chocolates substantially lowers the quantity of procyanidins. Cocoa powder, being the least processed chocolate, contains the highest levels of TAC and procyanidins.
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
Permalink to this article:
Embed article link: (copy HTML code below):
Reprinting this article:
Non-commercial use OK, cite NaturalNews.com with clickable link.
Follow Natural News on Facebook, Twitter, Google Plus, and Pinterest
"Big Tech and mainstream media are constantly trying to silence the independent voices that dare to bring you the truth about toxic food ingredients, dangerous medications and the failed, fraudulent science of the profit-driven medical establishment.
Email is one of the best ways to make sure you stay informed, without the censorship of the tech giants (Google, Apple, Facebook, Twitter, YouTube, etc.). Stay informed and you'll even likely learn information that may help save your own life."
–The Health Ranger, Mike Adams