What’s The Gross Taste In Cheap Chocolate?

Dubious manufacturers of chocolates of low distinction like to pull a fast one on chocolate lovers that has many of us nonplussed, to say the least, but a great many more, those that have never had any other kind, content to ingest chemicals instead of cocoa.

The nefarious choco-mongers swap Polyglycerol polyricinoleate for cocoa butter (so they can sell you cheaper-to-make chocolate that tastes like cardboard and has been stripped of some of it’s most beneficial antioxidants it and then turn around and sell you the cocoa butter they removed as skin cream).

Ever wonder what that awful aftertaste is as you’re spitting out a bite of substandard chocolate? It’s PGPR, the chocolate industrial complex’s latest evil answer to if it ain’t broke don’t fix it. Gone is the awesome taste of unsullied chocolate. Behold the gnarly taste of chocolate made from the fatty acids of castor oil.

For years, sub-quality chocolate manufacturers (Hershey’s, Nestle, Mars, et al) have been trying to get the FDA to allow them to replace the naturally-occurring cocoa butter with vegetable oil. Failing that, they succeeded in getting the cocoa butter – PGPR swap approved, ostensibly in the name of cost savings, but of course there’s a profit to made from that freed-up cocoa butter and hungry consumers with unhappy faces.

Not only does PGPR taste like yuck, it also replaces a healthful component of chocolate. A 1996 UC Davis study on the health benefits of chocolate revealed that the powerful antioxidants in chocolate actually derived from cocoa butter and the stearic acid it produces.

So that’s the hand you’ve been dealt by the big money chocolateers: a substandard(er) bar of chocolate with an unsavory aftertaste and the healthful ingredients removed. And in return, we are able to give those chocalateers bigger profits.

Chocolate & Red Wine the Keys to Eternal Health

Ah, the immortality I would have to look forward to if only the above were true. Still, a University Pittsburgh researcher may be on to something.

Dr. Joseph Maroon, vice chairman of neurological surgery at University of Pittsburgh Medical Center writes in “The Longevity Factor,” that chemical compounds found in certain foods trigger genes make us healthier and cause us to live longer.

30% of longevity is determined by our genetic makeup, Maroon says, and we are genetically programmed to wear out after a time. But about two-thirds of aging is determined by our diet and activity level.

Part of an anti-aging diet may contain a healthful dose of the good stuff. The right kind of chocolate can be good for you, Maroon says. Chocolate is a mild stimulant, perking mood and brain activity, which can likewise engage and uplift the physique.

Also beneficial is red wine, which contains a substance called resveratrol, which triggers genes in humans that promote survival. His research has led him to drink a glass or two of red wine each day.

But the limit should be two glasses for the typical man, one for the typical woman, he cautioned. More than that brings on the detrimental effects of the alcohol.