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On Tue, 10 Dec 2024 09:36:35 +0000, Martin Brown
<'''newspam'''@nonad.co.uk> 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 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
The Hershey Special Dark bars are OK in an emergency, like stranded in
a life raft or a prison cell.
I won't forgive Hershey for buying Joseph Schmidt Confections and
killing it.
Cadbury is mostly inedible. As is Dove.
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