As a dietitian I am often asked, “What is the best chocolate to eat?” I believe the goal in asking this question is to find out which type has the most antioxidants or might be lowest in sugar …. essentially it’s a nutrition question. But I wonder, is picking the most nutrient-dense chocolate, regardless of whether or not you like it, going to be the dietary change that fights cancer or does the trick with lowering our blood sugar? I’m thinking, no. Why worry about minutiae such as this?
When selecting foods for antioxidants, vitamins, minerals, low levels of added sugars or funky fats, in a nut shell, less processed is clearly better and the more plants we eat the better. Those kind of dietary patterns will help me get the nutrients I need. Tweaking my chocolate choice will likely be insignificant; so I will eat what tastes best and not make nutrition my primary concern in selecting such a food.
Are you often craving chocolate? If so, think about incorporating chocolate into foods versus eating it solo. It may feel more satisfying. Here are a few examples:
- add chocolate chips to trail mix of high-fiber dry cereal, nuts, and seeds
- drizzle chocolate sauce over sliced banana, pineapple or strawberries
- add cocoa powder to smoothies
- shave chocolate over yogurt
- mix chocolate covered almonds with and plain almonds and raisins
- make a Green Mountain Truffle with chocolate chips instead of raisins
What is your favorite type of chocolate?