Chocolate is a health food! (well, maybe)
October 30, 2007
I am so happy to hear that the French chocolate company, Barry Callebaut, is marketing a probiotic chocolate–one packed with friendly bacteria like the kind in yogurt. Only the company claims that chocolate is a better source of probiotic bacteria than yogurt. And you only need to eat half an ounce a day! Chocoholics rejoice! Skeptics roll your eyes! Personally, I like my chocolate unfunctional. File this one under Techno-Foods.
Funny you should mention this. I’m reading up on probiotics this week, as it happens. I think we’ll be seeing a lot more of these high-priced techno-foods (as you call them) in the near future, because the science of probiotics is proving rather exciting and the marketers have a good nose for concocting “healthy snacks” (eyes roll).
But like you, Marion, I think I’ll keep my dark 85+% chocolate from traditionally fermented cocoa nibs (see, chocolate is already probiotic in its own right) separate from the traditional probiotic foods that occur naturally (though under controlled circumstances) in plain whole fat yogurt, creme fraiche, & cheese; kefir; homemade sauerkraut; raw milk; and perhaps kombucha. Cheap, simple to make in “my kitchen laboratory” and fun to teach my kid. No sugar added, either.
Comment by Anna — October 30, 2007 @ 11:42 pm
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[…] Marion placed an observative post today on Chocolate is a health food! (well, maybe).Here’s a quick excerpt:I am so happy to hear that the French chocolate company, Barry Callebaut, is marketing a probiotic chocolate–one packed with friendly bacteria like the kind in yogurt. Only the company claims that chocolate is a better source of … […]
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[…] Marion placed an observative post today on Chocolate is a health food! (well, maybe).Here’s a quick excerpt:I am so happy to hear that the French chocolate company, Barry Callebaut, is marketing a probiotic chocolate–one packed with friendly bacteria like the kind in yogurt. Only the company claims that chocolate is a better source of … […]
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For those that choose to refrain from dairy and just are not sure about those effects of soy protein, there is a limited supply of probiotics available.
Kombucha http://en.wikipedia.org/wiki/Kombucha
is one. I think the probiotic chocolate is a good plan. Since the ‘biotic part is usually in a moist environment, will it really work? Will it just activate upon consumption?
Comment by Daniel, Ithaca NY — October 31, 2007 @ 5:38 pm
Probiotics that are not dairy-based:
Traditionally fermented sauerkraut
Traditionally fermented pickles
Other traditionally fermented vegetables
Sausages made with lactic acid starter culture
Vietnamese or Thai fish sauce
Miso
It is true that miso is a soy product, but fermented soy is way better than fresh soy.
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