Look after your heart: eat chocolate: “‘The problem at the moment is that, during the manufacturing process, 70 to 90 per cent of the flavonoid constituents are destroyed. Flavonoid levels can also vary depending where the cocoa beans come from, so the food industry needs to bring in a quality-control mechanism to accurately measure flavonoid levels and we need a clear labelling system.'”
Like we need an excuse to eat chocolate? We know it’s good for us. but true, we need to be more discerning. The benefits come from proper chocolate. We need good quality, connoisseurs chocolate…hm, maybe we should go investigating and on a few field trips to find the right product?