... Chocolate!

First off, let's get one thing out of the way - when we talk chocolate, we talk the following:

Cocoa solids
Cocoa butter
Vanilla
Sugar

... Because that's all chocolate really is. I'll guarantee you, the closer you stick to this ideal, with the least of filler such as soy or nuts, the better your chocolate will be. But that's not something I want to discuss obviously, indeed, this is merely for purposes of steering the conversation away from milk chocolate.

Let's get to it then - I'm interested in two things in particular: Scalp and teeth.

One is obvious - just how bad is 70%+ chocolate for one's teeth? The other is a bit more complicated... Now, supposedly, it's all good as long as long as the chocolate is dark and pure - the positive overrules the negative, right? Well, I've often felt that familiar 'inflammation itch' immediately following the consumption - could I have overindulged? How much is too much?

This thread may seem petty, but I'm completely head-over-heels for chocolate and I have a tendency to really go overboard - and I can just tell some of you share my woes...

Find some other form of Dopamine release - (gambling, sex, drugs, porn, etc) - just kidding...

ITITCHES - Chocolate is good for your teeth, provided it contains enough of the tannins which interfere with the bacteria involved in tooth decay. the 70% variety should be ideal, does this inflammation occur with different brands also?

There's always raw chocolate nibs that you could mix to avoid some of the processing. I have heard that there are various undesirable agents in chocolate processing. Food for thought.

CausticSymmetry wrote:ITITCHES - Chocolate is good for your teeth, provided it contains enough of the tannins which interfere with the bacteria involved in tooth decay. the 70% variety should be ideal, does this inflammation occur with different brands also?

There's always raw chocolate nibs that you could mix to avoid some of the processing. I have heard that there are various undesirable agents in chocolate processing. Food for thought.

... It's actually *good* for my teeth? Well, uh... That was unexpected.

The inflammation - yes, it does occur with all brands, although with Hachez - notable for being on the extra-buttery side, it's subdued to the point where it's barely noticable.

Indeed, ideally, I would go for one of these:



... But you can't find anything similar where I come from.

I suppose there is the possibility of some sort of allergy... But before we go to those lengths, you should keep in mind I have a tendency to exterminate entire bars in a matter of five minutes - for all I know, the body is possibly overreacting to the 'invasion' - I don't mean allergy either, I mean simple overproduction of stomach acid or what-have-you.

But goddamn, I can't shake it outta my head - chocolate is good for the teeth. Who'd guess?

ITITCHES - This stuff here would be a good "acid" test. Raw chocolate is a true super food, great for your circulatory system, boosting nitric oxide, increasing PEA ("love chemical") and has plenty of anti-bacterial action.

http://www.iherb.com/Navitas-Naturals-Cacao-Power-Raw-Chocolate-Nibs-16-oz-454-g/8257?at=0

This is because it's in the raw, but to make it more palatable adding a natural sweetener would be good. My favorite sweetener is Xylitol because it tastes pretty close to sugar and doesn't negative effect the glycemic index.

Unfortunately for me I like the processed milk chocolate variety and I consume it in a matter of seconds! But I just eat them once in a while. If I could appreciate the taste of these raw chocolate nibs, I would eat them like candy knowing they are good for me.

CausticSymmetry wrote:ITITCHES - Chocolate is good for your teeth, provided it contains enough of the tannins which interfere with the bacteria involved in tooth decay. the 70% variety should be ideal, does this inflammation occur with different brands also?

There's always raw chocolate nibs that you could mix to avoid some of the processing. I have heard that there are various undesirable agents in chocolate processing. Food for thought.

ITITCHES,

I love chocolate as well, and usually enjoy it in some form with a hot cup of green tea (which contains a type of tannin called catechin).

This bitter (green tea) sweet (chocolate) combination is truly one my simple pleasures in life.

CausticSymmetry wrote:ITITCHES - This stuff here would be a good "acid" test. Raw chocolate is a true super food, great for your circulatory system, boosting nitric oxide, increasing PEA ("love chemical") and has plenty of anti-bacterial action.

http://www.iherb.com/Navitas-Naturals-Cacao-Power-Raw-Chocolate-Nibs-16-oz-454-g/8257?at=0

This is because it's in the raw, but to make it more palatable adding a natural sweetener would be good. My favorite sweetener is Xylitol because it tastes pretty close to sugar and doesn't negative effect the glycemic index.

Unfortunately for me I like the processed milk chocolate variety and I consume it in a matter of seconds! But I just eat them once in a while. If I could appreciate the taste of these raw chocolate nibs, I would eat them like candy knowing they are good for me.

I appreciate the recommendation, but ordering online isn't really an option as the 13$ you see there could rise up to 50$ - no joke. That's assuming I can even order it. Don't ask.

Man, at least switch to dark chocolate. Trust me, it's an easily acquired taste. Grab a 85% - or if you wanna go easy at first a 70% Lindt from your local supermarket. Let it melt in your mouth, explore the full range of flavour - once you get over the bitterness and start discovering all these incredible tidbits in there... Milk chocolate will be pale in comparison. Of course, you *will* get addicted, but you'll love every second of it.

The Natural wrote:ITITCHES,

I love chocolate as well, and usually enjoy it in some form with a hot cup of green tea (which contains a type of tannin called catechin).

This bitter (green tea) sweet (chocolate) combination is truly one my simple pleasures in life.

Ahhh, The Natural knows where it's at! I used to do the very same thing once in a while, until I quit green tea and switched to herbal... Now I quit herbal as well though. Anyway, I only used to do it with familiar brands - when trying something new out, I prefer no distractions so that the taste buds can concentrate and really sink in there.

Damn I just ate a whole load of milk chocolate over Easter >.<

i KNOW it's bad lol, I obviously didn't like, think it was ok while I was doing it lol, it's just it tastes so damn good! xD

I think from now on I will switch to dark chocolate, it seems the darker it is and the less sugar it has, the better

ive never eaten alot of chocolate but i had some 90% last night and really liked it.

yeah that's the kind of chocolate I might switch to!

When I have a craving for something sweet, I go to the freezer and grab a handful of these

http://www.ghirardelli.com/products/chips_bittersweet.aspx

Very simple, plain ingredients and satisfies me very fast.

Hmm that's interesting angstman, so in things like that, what is in them other than cocoa? (it says cacao but I don't fully understand the difference yet lol)

Hmm, I guess this all makes this Green and Black's milk chocolate easter egg ok for me to have the occasional nibble? ^_^

Ingredients: Organic Raw Cane Sugar, Organic Whole Milk Powder (25%), Organic Cocoa Mass, Organic Cocoa Butter, Emulsifier: Soya Lecithin, Organic Vanilla Extract.


That's ok yeah? I decided against all the chocolate with like, vegetable fat in it and stuff, as that seemed like a BAD choice!! Soon I will probably switch to less sugary, dark chocolate, but I'd really appreciate advice on this stuff too!

Hoppiiii! ^_^

As i know, beeing here a lot of discussion about oxalate, I want to remark, that cocoa is very high in oxalates.

that's bad right? ._.

Well, I've nearly finished my organic milk chocolate anyway, and will then be on small quantities of good dark chocolate when I reeeaaaally feel like it!