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

On 12/10/2024 2:36 AM, Martin Brown wrote:

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'm sure there are far more "causal agents" to add to that list -- not
the least of which is lifestyle!

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.

"Dutched" cocoa is less bitter -- but the color changes in the process.
SWMBO is a chocoholic (I'm not fond of chocolate, prefering almond, instead).
I make walnut bark (walnut pieces in 72% chocolate) and chocolate covered
almonds (72%) dusted in cocoa powder.  I also use chocolate to "bind"
certain ingredients together (e.g., my latest creation is "nut clusters")
as she doesn't "object" to that addition to a recipe -- ANY recipe!

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

I've found that you can adjust the amount of sugar (up or down) in
a recipe based on your choice of "other flavors".  E.g., I'm making
pizzelles, today -- 30% sugar, 70% flour bound with eggs.  By adjusting
the amount of anise oil (carried in alcohol), I can vary the sugar
content without anyone noticing the amount of "sweet" -- the anise
overwhelms taste and scent sensations in the consumer.
Similarly with almond flavor.  I have a variation on my "blue cookies"
recipe that I bring to holiday parties.  It is /obnoxiously/ sweet
(to the point where it invariably gets "Oh, these are disgusting!"
reviews) yet incredibly addictive:  "I'll just have 1/2/5/10 more..."
You can similarly adjust for bitterness.  E.g., 60% cocoa "chips"
are a turnoff for most children (they expect the sweetness of
MILK chocolate chips).  But, with enough distractions in the
cookies, you can slip that bitterness past their palate.