Newspaper article The Chronicle (Toowoomba, Australia)

Raw Chocolate Makes a Nutritious, Delicious Treat; MEGAN MASTERS Finds out the Secret to Making Chocolate Healthy

Newspaper article The Chronicle (Toowoomba, Australia)

Raw Chocolate Makes a Nutritious, Delicious Treat; MEGAN MASTERS Finds out the Secret to Making Chocolate Healthy

Article excerpt

ITaS easy to believe that everything that tastes good is bad for you, but chocolate lovers will be thrilled to make the same discovery as Vicki Thondley.

So if youave ever needed a reason to eat more chocolate, read on.

The idea that chocolate has its own set of health benefits is not a new one, but Ms Thondley believes she has found the key to making it truly nutritious.

By removing all refined sugars, adding in so-called superfoods and using raw, organic cacao butter and powder, she has discovered how to make a nutritious treat that nobody should feel guilty for eating.

She said the idea came from doing plenty of research into proper ways to nourish the body as part of her work as a life coach and counsellor.

aA lot of major food companies have food designers, who create the perfect mix of fat, sugar and salt to make you crave more,a she said.

aThere are a lot of foods out there marketed as healthy and theyare not, but we associate so many negative feelings with chocolate.

aWith all the processing commercial chocolate goes through we can end up craving it and want more, then we feel bad about it.

aOur modern day diet is huge on quantity, but has very little nutrition.

aIf we switched that around and had more nutrition and less quantity, we feel more satisfied, and wouldnat be reaching for more food. Thatas the difference with real cacao.

aYou eat a piece and feel satisfied without having to go back for more.a

She said real cacao was rich in magnesium, iron, manganese, chromium, zinc and copper as well as antioxidants, but these health benefits could be fast overtaken by ingredients added in processing such as refined sugar, milk and sugary fillings.

And the easiest way to avoid having to go over product labels with a fine-tooth comb is to make your own.

Ms Thondley said the most important ingredients were cacao butter and cacao powder.

aFor something to be called chocolate, it has to contain cacao powder and cacao butter,a she said.

aChocolate actually starts as a purple bean in a fruit pod that has white pulp around it.

aThe beans are like any nut and contain natural oils, so they are compressed and those oils become cacao butter, which is the ingredient that helps to set the chocolate. …

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