I don’t think you have to be too concerned with the oxalates and phytates. As you said, they exist in other common foods as well. The primary reason why I mentioned them is because they’re worthy of consideration when evaluating chocolate as a health promoting superfood. As I described in the article, chocolate in moderation is a great treat that has some potential health benefits, however, the oxalates and phytates contribute to the reasons why it’s probably not a good idea to consume chocolate on a frequent basis to promote optimal health.

I agree that quantifiable evidence would be great. Unfortunately, I don’t think it exists, at least not in a published form that’s readily accessible.

It’s obvious that you have a passion for chocolate as well as a passion for healthy and pure food. Have you ever considered turning your chocolate making into a business? I bet there are a lot of health oriented chocolate lovers who would appreciate your dedication

One half square makes about 4 chocolate marbles, which is enough for one day or more. It is just enough to get a sweet tart flavor. In that amount is approximately 300mgs of potassium from the molasses ( I have seen 600mgs in other brands) and 20% drv of calcium and 20% drv of iron, unless something interferes with the absorption? I can’t get information on whether any amount of oxalates binds ALL of the calcium or if there is a ratio. Does it bind some and then, just quit? I’m the sort of person that wonders if spinach lasagna is a good idea, you know, what with’the spinach inhibiting the calcium in the cheese.

Yes, I wonder! I want something quantifiable!

Anyway, my chocolate is just enough to satisfy a sweet tooth/with intense flavor.

Also, I came up with it so that I could eat something later at night and not have to chew it and get it all in my teeth. Plus, not much sugar. I keep trying to make my own recipe.

Thanks for your site… something besides media hype is good. And references!

So, no, I don’t eat this everyday, I haven’t had any in 3-4 months, but when I want to eat chocolate, I’m happy to eat the chocolate treats I make myself.

I haven’t found any commercial chocolate bars that do not have sugar in them.

I can make the “bark” or I can make the dipping type. All that I make will have no high fructose corn syrup, nor any corn sugar at all, no sugar, just the molasses. The “sugars” run at 11gm per T, depends on the brand.

I can’t address the free trade issue…I wish I could. I was unaware of it until recently. If I can get a good vendor source, like nibs from one of your sources from Tansania I looked at, that would be good. For now, I’m just do-it-yourself from as basic as I can get. (Trying to do as much as I can from scratch, but c’mon chocolate tree in my back yard?)

Mood: Yes, it’s an ahhhhhh moment to get a nice (to me) dark smart chocolate. It is just the flavor point. Extremely intense flavor. It just works for me, not to everyone’s liking. Heck, all I wanted to do was to make some little bite-sized treats for friends for the holidays. Without poisoning them.

Aside: when I was a small child, I was often give a “tonic” which was blackstrap molasses. It was high in potassium probably as much as 600mgs per T for some brands, (but our brand was Brer Rabbit), and high in iron, and calcium. This was administered by the tablespoonful. I still use it that way.

OK, so, bottom line, I have been thinking my small doses of intense chocolate are
good because there are no additives. I do NOT know what to do about the phytic acid, nor if I should care, because who else soaks their brown rice and beans… I mean, can I GET a break today? I don’t eat that much chocolate, and surely, I get more oxalates and phytic acid from other sources in much larger amounts.

Just looking for a little balance. Aaand a little jusification, because if you keep i warm and drizzle it over coconut….

Mil

It’s inevitable that even those of us who follow excellent diets and have tremendous will power will still eventually succumb to cravings, and these cravings are arguably an important factor in our survival throughout human evolution. The only problem is that the sweet tasting foods that were much less accessible back then are now overly easy to obtain and are often highly refined and contain more sugar than anything provided by nature. In many cases, the only way to satisfy a craving is to actually give in to it, but the key is to savor the indulgence and not get carried away. Based on this, I agree that a little indulgence can be good for both mind and body.

What you described is exactly why people should be more critical of what they learn from the mainstream media, especially in regard to nutrition and healthy living.

John

As it is with most other “non-primal” foods I have to agree with you that chocolate (the dark organic kind) should be reserved for moderation, but it’s ok in that respect if done in proper balance.

I agree. Some people will end up eating worse in the process of trying to avoid a craving. The key is to savor small amounts so that it satisfies the craving and doesn’t lead to overindulgence.