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

On 10/12/2024 8:36 pm, 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.

There may be more going on. Dark chocolate does seem to be an anti-depressant.

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.

I'm fine with 90% and 95% cocoa solids. The 99% we can get here is fine too, but more expensive in the local shops so I don't bother.
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Bill Sloman, Sydney