From childhood we think of chocolate as a sweet. We ate it as a reward or a dessert and often could not stop. And we still cannot. Chocolate as such, though, has gone through a fundamental change in everyday language and has drifted away from its true nature. In the ordinary conventional “chocolate bars” on sale we find more sugar than cacao. And the human body can have a real problem with that. Why has the original recipe changed?
Read on and you will find out:
- Why our Powerlogy chocolate does not contain so much sugar.
- Why we offer chocolate without milk and artificial preservatives.
- What is said about chocolate and the immune system.
- 4 qualities often attributed to chocolate.
- How to have something sweet without feeling guilty.
We have forgotten what chocolate tastes like
In milk chocolates you will find a minimum of cacao, and in white ones you can look for it entirely in vain. That is how chocolate can really turn into “sugarlate”, with a minimum of the good substances and plenty of the unwanted ones. The one thing that probably satisfies people is its sweet taste. We are talking about a very brief effect, when we sense the taste on the tongue. But is it the taste of chocolate, or of sugar? We may not notice the effect of over-sweetened foods immediately, but over the long term it is not something the body gains from.
Let us return to chocolate of pure taste
Until recently chocolate was seen as a sweet treat to please the taste buds, but today we are slowly returning to its roots. Dark chocolate is increasingly regarded as a wholesome food. It is also an excellent source of certain vitamins, minerals and polyphenols.
Cacao content is the basic parameter when choosing a quality chocolate that tastes good and suits our body. This kind of chocolate can also serve as a reward in diets such as low carb or keto. What we have in mind, though, is chocolate with a cacao content of 70 % and above.
What good and important things do we find in 100 grams of chocolate?
RDA – recommended daily allowance
- Calcium 73.7 mg (7 % RDA)
- Iron 12.0 mg (67 % RDA)
- Magnesium 230 mg (58 % RDA)
- Phosphorus 311 mg (31 % RDA)
- Potassium 722 mg (21 % RDA)
- Zinc 3.3 mg (22 % RDA)
- Copper 1.8 mg (89 % RDA)
- Manganese 2.0 mg (98 % RDA)
- Selenium 6.9 μg (10 % RDA)
4 qualities often attributed to chocolate
A rich source of polyphenols. Chocolate contains a high amount of polyphenols and other active substances, which is why it attracts so much research attention.
Widely studied compounds. Chocolate contains substances that are the subject of ongoing research.
Mood and brain function. The polyphenols and healthy fats in cacao are the components most often discussed in this context.
Vitamins and minerals for the skin. Based on the composition of chocolate, Harvard University published a list of the vitamins and minerals that are, among other things, important for skin health.
Instead of gluten, milk or palm oil we make it from high-quality cacao and large hazelnuts. Taste our 70 % chocolate. It is pleasantly sweet and yet one bar contains only 12.5 g of sugar.
We do not have to cut sweets or chocolate out of our lives. What matters is that we know how to choose quality raw materials and the foods made from them. That is why we at Powerlogy defined the term “functional foods of pure taste”. We believe that everyone can enjoy different foods and not feel guilty. What is important is to think about the quality and origin of food.
Enjoy!
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