The chocolate studies have been analyzed and here are the best guidelines to what helps or hinders artery function and chocolate.
When we heard chocolate has antioxidants and was good for you we did what was expected. Ate lots more chocolate!! BUT …. there is more to the story and the exceptions are easier than you might think.
What kind of cocoa opens the coronary arteries? How much is needed? Is more better? How long before results are noticed? What interferes with the benefits? All these questions are answered below.
Watch this video to get the answers and try the Recipes below. Share what you think.
Cocoa vs. “Dutched” cocoa
Both types of cocoa are unsweetened so a little bitter but “dutched”, also called “alkalized”, has been processed with alkali to neutralize its acid nature. The difference is mostly noticed in baking (for those details go to Whats Cooking America).
For marketing differences the unprocessed cocoa is usually called “unsweetened cocoa” and the processed cocoa has many names like “special dark,” “dutch-process,” or a mix of chocolate and cocoa. Best to check the label for the one you want.
1 teaspoon of unsweetened cocoa = 1 tablespoon of dutched cocoa
Dutched cocoa is a darker reddish-brown color with a milder flavor and dissolves in liquid easier while the unsweetened cocoa has a more complex intense chocolate flavor so you decide which to use for your tastes.