On Fri, Jun 04, 2004 at 12:58:07PM -0700, Deborah Harrell wrote: > Hmm, I confess that I didn't keep looking for > information on instant cocoa after the last list > discussion, but came across this today: > > http://my.webmd.com/content/article/87/99509.htm > "...And none of the instant cocoa mixes in the local > grocery store contain the flavonoids that improve > blood vessel function..." > [The article is about the documented short-term > benefits of dark chocolate.] > > FWIW, if you have a microwave oven, you can make real > cocoa (from the powdered cocoa for baking) fairly
Hearsay. They give no references. The instant cocoa mixes I've seen usually contain "cocoa processed with alkali". The Hershey's baking cocoa tins say they contain "cocoa". If the instant mixes lack flavonoids, then what makes you think the Hershey's cocoa has them? Must they specify if the cocoa was processed on the ingredients list? Of course, without a reference or specifics about the instants not having it, I am skeptical. Why would that be? The "dutch processed" cocoa (i.e., cocoa treated with an alkalizing agent such as baking soda) supposedly tastes less bitter than untreated cocoa. Maybe there is a difference, maybe the dutch processing that reduces the bitterness removes some flavonoids (damn Dutch!)? It would be nice if the article gave references instead of hearsay. I make my own "instant mix" out of Hershey's cocoa powder, Splenda granular (sucralose + maltodextrin), and dry milk. Tastes good, not as rich as with whole milk and sugar, but much more healthy. Especially if the Herhey's cocoa contains the flavonoids (I hope). -- Erik Reuter http://www.erikreuter.net/
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