Re: OT: consuming dark chocolate linked to reduced risk of type 2 diabetes?

On a sunny day (Tue, 10 Dec 2024 09:36:35 +0000) it happened Martin Brown
<'''newspam'''@nonad.co.uk> wrote in <vj9236$t4hr$3@dont-email.me>:

On 10/12/2024 05:02, Jan Panteltje wrote:

Eating dark chocolate linked with reduced risk of type 2 diabetes
  https://www.sciencedaily.com/releases/2024/12/241204183114.htm
Source:
   Harvard T.H. Chan School of Public Health
Summary:
   Consuming dark, but not milk, chocolate may be associated with lower risk of
  developing type 2 diabetes (T2D), according to a new study.

>
That is probably because there is comparatively little sugar in >70%
cocoa solids dark chocolate and mostly expensive natural cocoa butter.
>
It is far more likely that consuming the other cheap and nasty stuff
full of dodgy fats and loads of sugar is *causing* type 2 diabetes.
>
I like chocolate up to 85% cocoa solids and I have tasted 90%, 95% and
100% which are all too bitter for my palate. One of the Xmas lectures
was on chocolate  a few years back. Best high quality chocolate in the
world includes Swiss, Portuguese, Belgian and Japanese.
>
We also had US Hershey bar available to taste - the world's only vomit
flavoured "chocolate" (doesn't meet EU regulations to be chocolate).
>
https://www.quora.com/Why-is-Hersheys-not-popular-in-Europe

Do not remember having tried that...

I just stocked up on Verkade pure intense again:
 https://www.ah.nl/producten/product/wi502245/verkade-tablet-puur
Also have some real cacao:
 https://www.ah.nl/producten/product/wi127402/blooker-cacaopoeder
And I use Brazilian coffee with sugar...
--Icecream has sugar in it I am sure,...
 https://www.ah.nl/zoeken?query=hertog%20slagroomijss
   have a bit of that every day..
 
Still alive!