Are you a chocolate lover? Good news! Cornell food scientists recently found that cocoa is teeming with antioxidants that help prevent cancer.
In fact, according to their recent research published in the Journal of Agriculture and Food Chemistry, cocoa has nearly twice the antioxidants of red wine and up to three times the amount found in green tea.
But there is a caveat. You’ll do more harm than good if you start chowing down on sugar-laden chocolate. You’re best bet to benefit from the bean is to use organic, unsweetened, non-alkalized cocoa.
Stir it into coffee, whirl it into berry smoothies, or try delicious chocolate desserts made with the all-natural “Super Sweetener of the Future”: erythritol.
[Ed. Note: Now you can satisfy your sweet tooth with a slice (or two!) of the most luxuriously rich, irresistibly delicious, dark chocolate cake... without a care in the world as to how it might affect your health... or your waistline. Learn more here.
And for more on the latest breakthroughs in health and nutrition, sign up for ETR's free natural health newsletter.]
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