More good news for chocolate lovers
Friday, March 25, 2011
Mind you, the researchers AREN'T talking about the red velvet birthday cake I ate yesterday, smothered in cream cheese frosting. Nor are they speaking of the chocolate chip cookies DH and I love from the gourmet market.
No, they are talking about the 99% chocolate bars I buy, and eat 1/6 at a time. Or the extra dark cocoa powder I use to make hot cocoa, or chocolate egg creams (just cocoa, sweetener, and selzter), or my fave, "brownie" yogurt (nonfat yogurt with cocoa and sweetener and some walnuts or almonds if I want crunch).
I'm not saying the red velvet cake wasn't delicious. I AM saying that I'm not going to fool myself into thinking it was healthful. Not at all. It was a splurge, it was a treat, and I will go back to my unsweetened or artificially sweetened chocolate items.
I am also saying that chocolate IS a basic food group, full of nutrients we don't even know about yet, and that it IS good for us in modest doses, and within certain guidelines. White chocolate doesn't count (it isn't CHOCOLATE, it just has cocoa BUTTER, and they put that in skin lotion, and you don't eat that, do you?????), and milk chocolate isn't too much better.
But DARK DARK chocolate, the semisweet or bittersweet or even unsweetened - now THAT's the THEOBROMA of the Incans, the food of the gods!!!!!!