Moser Roth FINEST DARK CHOCOLATE 125g - 85% Cocoa (PACK OF 6)

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not all chocolate is created equal – levels of flavonoids vary according to the percentage of cocoa in the chocolate, the growing conditions, initial handling of the cocoa beans and the manufacturing process. What you buy might not be in the same league as what was proven beneficial in tests Pana Organic (UK)– Selection of raw organic bars, including ‘Eighty’– sweetened with dark agave nectar. There are many chocolate brands with a local market, some of whom offer exceptionally good chocolates. The report also includes the clinical evidence for or against cocoa flavanols for cardiovascular and cognitive benefits, dosage information, and cautions regarding the safety and potential side effects of cocoa-based products. improves cholesterol profile by increasing HDL (good cholesterol) levels and lowering LDLs (bad cholesterol). Even though it contains high levels of saturated fat, one of these fats, stearic acid, is converted to oleic acid – a monounsaturated fat that doesn't raise cholesterol. Combined with the oleic acids already present in the chocolate, these appear to counteract the negative effects of the other saturated fat, palmitic acid, making it at least blood cholesterol neutral and perhaps even lowering it

Moser Roth 85% Dark is a delicious treat for connoisseurs of sophisticated gourmet chocolate. This chocolate is made with the finest quality ingredients, carefully prepared according to a classic recipe. Chocolate lovers will savor the robust aroma of dark chocolate made with the finest South American cocoa. reduces blood pressure in people with high blood pressure. And the more you eat, the greater the drop. People with normal blood pressure don't appear to be affected improves blood vessel health by increasing the elasticity of artery walls so they can dilate more readily, which in turn affects blood flow volume and pressure Ingredients: Semi-Sweet Chocolate (Sugar; Cocoa Butter; Chocolate; Milk Fat; Natural and Artificial Flavor, Soy Lecithin; Milk). Again – a milk chocolate. decreases blood platelet activity. By clinging together to make clots and to the sides of blood vessel walls, blood platelets are involved in stroke and other clot-related problems such as thrombosis, as well as atherosclerosis. Chocolate has been found to have the same anti-platelet effects as aspirinThese are similar to Crystal Light, except they have flavanols added in. You will get some health benefits from this, but it is more important to eat the whole food that contains the fiber. Dark Chocolate (63%) (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Lecithins (𝐒𝐨𝐲𝐚); Flavouring), 𝐌𝐢𝐥𝐤 Chocolate (7%) (Sugar, Whole 𝐌𝐢𝐥𝐤 Powder, Cocoa Butter, Cocoa Mass, Emulsifier: Lecithins (𝐒𝐨𝐲𝐚); Flavouring), Glucose Syrup, Sugar, Palm Oil, Water, 𝐀𝐥𝐦𝐨𝐧𝐝𝐬, Sweetened Condensed 𝐌𝐢𝐥𝐤 (𝐌𝐢𝐥𝐤, Sugar), Roasted 𝐀𝐥𝐦𝐨𝐧𝐝𝐬, Rapeseed Oil, Cocoa Butter, Whole 𝐌𝐢𝐥𝐤 Powder, 𝐇𝐚𝐳𝐞𝐥𝐧𝐮𝐭𝐬, Coconut Oil, 𝐌𝐢𝐥𝐤 Fat, Cocoa Mass, White Chocolate (0.5%) (Sugar, Cocoa Butter, Whole 𝐌𝐢𝐥𝐤 Powder, Emulsifier: Lecithins (𝐒𝐨𝐲𝐚); Flavouring), Sunflower Oil, Skimmed 𝐌𝐢𝐥𝐤 Powder, Lactose (𝐌𝐢𝐥𝐤), 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Rice Flour, Fat Reduced Cocoa Powder, Ginger Peel (Contains 𝐒𝐮𝐥𝐩𝐡𝐢𝐭𝐞𝐬), Flavourings, Apricot Kernels, 𝐄𝐠𝐠 White, 𝐌𝐢𝐥𝐤 Protein, Sea Salt, Emulsifier: Lecithins (𝐒𝐨𝐲𝐚); Malted 𝐁𝐚𝐫𝐥𝐞𝐲 Flour, Dextrose, Colours: Paprika Extract, Carmine; Invert Sugar Syrup, Salt, 𝐀𝐥𝐦𝐨𝐧𝐝 Essence, Tapioca Starch, Raising Agents: Sodium Carbonates, Ammonium Carbonates; Antioxidant: 𝐒𝐮𝐥𝐩𝐡𝐮𝐫 𝐃𝐢𝐨𝐱𝐢𝐝𝐞. The Good Chocolate– A selection of chocolates for Keto dieters (sweetened with Stevia and erythritol).

the amount of chocolate consumed in some of these studies is enormous. The 100 grams of chocolate in some studies would account for more than one quarter of the average person's daily kilojoule requirements – with little other nutritional benefit. You can understand why health professionals are reluctant to encourage this level of consumption! Gram for gram, cocoa contains higher levels of flavonoids than other renowned sources such as red wine, tea, apples and berries. Is dark chocolate good for you? Vlachopoulos, C., Aznaouridis, K., Alexopoulos, N., Economou, E., Andreadou, I., & Stefanadis, C. (2005). Effect of dark chocolate on arterial function in healthy individuals. American journal of hypertension, 18(6), 785-791.

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That doesn’t stop candy manufacturers calling their product dark, when the cacao content is very low. Brookside Dark Chocolate. This Hershey’s brand is a milk chocolate. Originally marketed as ‘containing fruit’, they have now changed their wording to fruit ‘flavors’. The ingredients list is ambiguous (they list “chocolate” as an ingredient). However, these are high in sugar (more like candy than dark chocolate).

Dutched (alkali processed) cocoas and chocolates generally had lower flavanol concentrations, as the Dutching process reduces flavanol levels. ConsumerLab found that the "% cocoa" or "% cacao" claims on dark chocolate bars were not good indicators of flavanol concentrations. Given the positive health findings, it's not surprising that chocolate is being promoted – especially by chocolate companies – as a deliciously useful part of the diet for improving cardiovascular health. Yet many health professionals have hesitated to embrace chocolate as the new cure-all superfood. I felt the extra iron from these Moser Roth 85% Dark bars pretty soon after eating two at once. For some reason, that helped me in the gym to lift more weight. Not sure how that works, but yea. The bars do taste good, whether you’re enjoying them for health reasons or just to enjoy some dark chocolate. The only thing that I forgot was the glass of red wine. Nutrition Facts: Above Average Ingredients: Average Preparation: Average Taste: Average for dark chocolate Rating: 8.41/10 Recommend Moser Roth 85% Dark Bars From Aldi? Yes All in all, the evidence suggests that eating a small amount of dark chocolate won't do much harm, and may do some good.favourable results are often overemphasised, and measurable differences are not always clinically significant – that is, they do not make a meaningful difference to a person's health Grassi, D., Desideri, G., Necozione, S., Lippi, C., Casale, R., Properzi, G., ... & Ferri, C. (2008). Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive subjects after 15 days of consuming high-polyphenol dark chocolate. The Journal of nutrition, 138(9), 1671-1676.