The main difference between white chocolate and dark

The main difference between white chocolate and dark chocolate is the polyphenol content. Both contain cocoa fat, but not enough to improve blood pressure. Some chocolate experts are skeptical of these reports. They note that the tests used to determine heavy metals in chocolate are superficial and inconclusive, criticize the refusal of interest groups to disclose specific results, and point out that previous studies of lead and cadmium in cocoa have shown low values. They use heavily processed commercial cocoa products such as 85% dark chocolate or unsweetened cocoa powder. Some chocolatiers have begun to make milk chocolate with a higher cocoa content, which is an improvement, but there is still inevitably a huge dose of sugar in milk chocolate. The feather is ground into a paste called cacao paste or chocolate paste, which together with sugar, vanilla and other ingredients make up the chocolate itself. A chocolate bar is 85% cocoa liquids and cocoa butter and 15% other ingredients such as lecithin, sugar, and flavorings. But 85% of the cocoa is exactly where the beneficial substances accumulate. Cocoa production has a long history of slave and child labor that continues to this day, especially in West African countries, where most of the world’s chocolate comes from. Trader Joes: The 100% Montezuma chocolate bar is the smoothest 100% cocoa bar I have ever tasted. Dark chocolate improved beta cell function, lowered blood pressure, increased insulin sensitivity and improved endothelial function, while white chocolate did none of the above. You can still enjoy chocolate with 72% cocoa. One study showed that when healthy people received large amounts of dark chocolate for 12 weeks, their MED, or resistance to ultraviolet damage, doubled; giving small amounts of dark chocolate had no effect on MED. Another study showed that dark chocolate did not lower blood pressure, did not improve blood lipid levels, and did not reduce oxidative stress, but it did improve blood flow in the coronary arteries.