Wouldn't it be better just to have cocoa powder. My parents use to make cocoa drinks from cocoa powder that was kept for baking. Long before drinking chocolate came on the scene. Plus cocoa powder does not have sugar added.
Dark chocolate is a great measure of how your palate changes with diet. When I was a carb burner, 70% chocolate was very bitter and unenjoyable to me. After a few years of keto, now the 85% is a very sweet treat.
I agree with you! I have a 100% bar I bought a month ago, and I can eat a little 1/2 inch square of that and it tastes perfect to give me a “ chocolate fix” once or twice a week.
Now I use the 95% cacao and have 2 squares to "kill" my cravings for sweets. It works and it is definitely a good thing for me as long as I am careful to not overdo it. I could never have taken the bitter chocolate a few years ago. Now since I don't eat sugar I pick up the hint of sweetness and LOVE the bitterness of the cacao.
Interesting you saying it, my diet has been 0 sugar for 2 years now, I find the even the 100% to be sweet. I don’t think that I am even able to take a bite out of a 70% without spitting it out.
I learned recently...no matter how healthy chocolate is, any sweet thing, even made with monkfruit, i have zero control. Thats why I can't have dark chocolate in my house. I would never only eat 3 pieces. I've eaten the whole bar and that just triggers my desire to eat and eat and eat. A good lesson! :)
@@Candlelight787 I am interested in per lb or per kg total body weight, as well. The rule-of-thump is 3-pints or 3-500ml quality spring water. The one gallon recommendation per person per day is for food storage, meant to include cooking and hygiene.
Living in a cacao growing area of Mexico my recipe is= 1/3 cup each, cacao powder, coconut oil and Swerve ... melt together in a double broiler the pour into molds and refrigerate...
I'm practically addicted to the Lindt 90% dark chocolate. Incredible taste, only 2 grams of sugar per serving (30 grams) along with 5 grams of fiber and all those polyphenols. I've even got my 5 year old daughter and 3 year old son preferring it over the sugary "milk chocolate" crap. Enough said! Long live the dark!!
Dark chocolate has become my main dessert since starting the Keto diet. I personally like 84% - 95% dark chocolate preferably with zero sugar. Thank you for your video!
Dr. Becky, thank you for your videos. I appreciate the "information dense" style of your talks because you pack a good amount of understandable information into your quick & easily time spent minutes. I listen to a good number of informative videos & I find yours the ones I enjoy & benefit from the most. This one is no exception. Again, thank you.
@anya kay Based on what? Compared to what? All grocery stores have some crap food because that's what Americans want to buy. I get my organic apple cider vinegar, grass fed butter, produce, 85% dark chocolate, organic bone broth and lots of other keto friendly items there. Check out Thomas DeLauer's videos on keto shopping at Aldi....
Lindt 90% is my favorite! I find the 85% to sweet (but I'll eat it if someone gives it to me :D) I always tell people that 90% should be your litmus test to see if you are eating to much sugar. If it tastes like cardboard = to much sugar. Tastes like awesome rich chocolate = you're doing great.
@@zbawieniejestwieczne9013 I've never seen 99%, just 95 or 100%. I like the 95%, but the bars cost the same amount and are only 2.8oz vs the 90% 3.5oz. So I buy the 90%.
@TDH 90% Lindt - INGREDIENTS: Chocolate, Cocoa Powder, Cocoa Butter, Sugar, Natural Bourbon Vanilla Beans. Not seeing soy or even soy lecithin. I mean olive oil bottlers get away with cutting their products with seed oils and claiming it's pure so I don't see why Lindt couldn't leave it off their ingredient list, but I don't see why they would.
Here's the thing. Not all dark chocolate is the same. Most popular brands usually have terrible practices and their chocolate is just not good. Brands like Hershey's or Milka are straight away bad. Even Lindt, that's also show here, although it's higher quality. They are mostly known for their milk chocolate, which has so little actual cacao in it, that it's just a shame. Hershey's and the British Cadbury are notorious with coming up with the "genius" idea of significantly reducing the cocoa content and adding tones of milk powder and sugar, and thus killing the popular at the time DRINK that was the chocolate and giving birth to the modern candy bars at the beginning of the last century (I'm not pretending to be historically correct, so don't quote me on this). This wasn't all bad, before that, chocolate was a treat only for the rich, but... the problem with lowering the cost because milk and sugar were dirt cheap compaired to cocoa, is that all the benefits of the cocoa are now gone. The amazing drink, that the ancients were using and the modern candy bars have NOTHING in common. This is why you need to go as high as 85% or 100% to get rid of added sugar, and the real problem - the chocolate simply doesn't taste good. I can talk for hours about chocolate, but what you need to know is this. Good chocolate is a lot like coffee and wine - the origin is important and the quality varies a lot. What I've found in the last couple of years is Colombian is pretty good. Like most good things it's a little pricey and (the one I use - Luker) it's mostly used as an ingredient and row materials by chocolatiers. I think they have bars, but I've never tried them. But their pouches filled with small disks of single origin chocolate are just amazing. Let's say that as a former sugar junkie, I've never thought I'd like dark chocolate one day. And that I'd like it more than the milk one. All the ones I've tried (Santander, Huila, Macondo, Palenque) have natural sweetness to it despite the high cocoa percentage - between 55 and 75 - and VERY rich taste. Very dark ones like Tumaco, that are 85% require a little time to get used to, but all of them are definitely nothing like I've ever tasted before. And it's pretty difficult to overeat on this chocolate (although not impossible) because it is so dense and rich. Bottom line - go for Colombian, go for Italian (careful with the Belgian), read the ingredients and taste real chocolate. You're not gonna regret it. And that's it - that's my journey with fasting, keto/low carb and chocolate. I definitely use it as a treat, not an everyday part of my diet, but I've no doubt that it's more than worth it and has more benefits than downsides. I hope this helps. Cheers from Bulgaria!
Thanks for the info. I like dark chocolate 70 % or more but i have a big problem with it. I ate sometimes 50 grams or more of chocolate and i use to get terrible joint aches for hours. i notice if i eat 10, 20 grams i am fine but still i think that even that is ok considering the paint i use to get. Any thoughts on that?
Most dark chocolate bars are made with cocoa and not actual raw cacao, so even 100% still gonna have little to no health benefits. The best thing you can do is go right to the source and buy raw cacao powder and mix it in things or cacao nibs and do whatever with those. Just remember when you consume raw cacao, do not use heat or you will destroy the antioxidants.
@@Travel_addict_81 your joints probably got inflamed by all the fat and sugar in the chocolate as those two things cause inflammation. That's my guess.
I love this specific brand. I always eat half a bar of the 100% Cacao dark chocolate along with a vanilla black coffee or a chai black tea and some nice cheese as a snack. The bitterness of the black coffee takes away some of the bitterness of the 100% dark chocolate making it taste a lot more like just an 85% dark chocolate.
I’ve been keto for a few months now, and recently have been leaning more towards a ketovore diet. Before keto I couldn’t stand anything over 75%. Now I have 95%, 90%, and 85%, and the 85 tastes very sweet to me! I love eating the 95% with a teeny bit of Himalayan pink salt and I let small pieces melt in my mouth. Very indulgent and satisfying!
If you want the benefits of cacao then I recommend raw cacao powder which is lovely in unsweetened almond milk with cinnamon. Cacao nibs are also a nice treat
Yes! I use it as an occasional treat, 2 or 3 squares once every two weeks or so. I like to have fun grossing out other people by eating a square of 100% baker's chocolate without wincing. I usually add a couple of walnut or pecan halves, which provide all the sweetness I need to take the bitter edge off. But here's the most beautiful thing: the lingering aftertaste is nearly divine and lasts up to ten minutes.
Are educational systems should make nutritional classes mandatory starting in high schools. At that age there old enough to understand and implement their food choices, as well as gaining knowledge about the risks and benefits. Its sad that we have an obesity pandemic all because of lack of knowledge. Your you tube channel would be a perfect resource for students as you seem to capture your audience and present it in an easy fun way to understand and grasp. Thanks again Dr. Becky 🫂 🇨🇦
Great idea! Do public schools still have a Health class in junior high or middle school? Do they have a school nurse? The school nurse could have a selection of video for a video series.
I eat a 92% Square in the morning, and one in the evening. I am 68, and I eat it for my aging prostrate. It works wonderfully, I also am a Keto advocate.
I do this with an 88% bar and use melted xylitol instead of stevia. I make it in 1 ounce size pieces. I use an 88% bar just because the 100% bar is way more costly. I am okay with 4grams of sugar per 1 ounce serving size.
Thanks Dr. Becky, there are low carb dark chocolate bars out there (Lily's, Choc zero) that are really good for the occasional snack and are very satisfying! I hope all is well, still praying for Dr. Keith's full recovery. Peace.
Evolved midnight coconut 100 percent is what we eat, used with Bulgarian Yoghurt. We shred it in a cheese grater over the yoghurt with 3 blackberries. Before I was fat adapted I wouldn’t have eaten this and enjoyed it as much as I now do!
I can have a few pieces of Sam's Choice 90% Cocoa Swiss Dark Chocolate every day. It's low carb and does not trigger my desire for more sugar. I think it's different for each person.
Its not just the carbs that matter but also the oxalate content. Organic cocoa sourced from Ecuador or Peru are perhaps the lowest in oxalates with Ecuador also having full fat content. The range for 100 gm can be anywhere from 330-1700+/-. Navitas cacao is sourced from Sierra Leone (West Africa) - I asked for their oxalate content but haven't heard back yet. HU Gems also claim to use organic cocoa & coconut sugar. 12 nibs (1/2 oz) have 6 carbs and eaten with 6 pecan halves are a delicious snack. But a new snack I found is Jojo's Dark Chocolate bars. One bar is 34 gm (1.2 oz) with 12 gm carbs - I eat 1/3 bar for 4 gm carb. Very satiating if you can portion control!
I have a brand with 86 Percent Cacao. I really like it. It has 10 Pieces a 10 gram I don't it it very day. When I eat it i enjoy one 10 gramm pice and i am totally satisfied . As i said not every single day but now and then. There were times when i eat 300 gram Chocolate bar alone. I am glad that i am not addicted to sugar anymore.
I migrated to 85% and found it just fueled my sweet tooth. Thanks for the reinforcement message that it's not a good idea because of that. I was buying several bars a week thinking I was able to fit it into my macros, but it stalled my weight loss dramatically.
Great talk! I'm fortunate to have a local supply of 95% cacao chocolate readily available. One square a day as an after-dinner dessert works for me & a bar lasts over a week.
My "breakfast" every morning is 3/4 ounce of Green and Black's 85% cacao chocolate (eight mini-squares) and two cups of black tea. This works for me, probably because I don't chew but allow each piece to melt in my mouth, while I savor each piece, and sip my tea. Takes about 20 minutes to consume, and I am set for around three hours before hunger begins.
I also found Montezuma at Trader Joe’s 93% chocolate liquor 7% cocoa nibs. I eat 1/2 the portion and sometimes 1/4 of the portion. My daughter likes the one with almonds and sea salt, I think it’s mamby Pam-by ,seems sweeter. I can also eat good bakers chocolate. I guess my sugar craving is fairly well under control.
Thank you for this fascinating and informative video. I grew up in the UK in the sixties and dark chocolate was always a special treat. It's remained a life-long preference. I like Lindt and the LIlly's brand (especially the one with sea-salt) and they've recently added an extra dark variety which is very good.
I bought 3 bars of dark chocolate months ago and still haven't opened them up. Last time in 2019 when I tried to lose weight I ate a bit of it often. This time around I have avoided it for 7 months and have lost way more weight. Wearing an XS from 1X is so much better this year lol
I buy a 100% cocoa dark chocolate bar, take it out of the package, and evenly distribute a small amount of liquid erythritol/stevia blend on it, let dry, repackage, and then it is ready to eat.
Thanks for yet another great video! I remember back in 1981 driving through hershey pa. I saw that the street lights were giant hershey kisses! I thought I was in heaven lol! I really appreciate your patience explaining and humor! Happy trails to you on this journey of keto and i.f.
Lindt is one of the brands I use and I buy 85% or 90%. I find that 85% is the sweet (no pun intended) spot between staying keto and enjoying a treat and I have no issue sticking to the portion size (yes!).
Dr. Berg gave a list of what happens when we give up sugar and then said, "the proof is in the pudding"! Now, here you are talking about dark chocolate. Yum! Maybe I won't lose weight, but I like where this is going.
Unfortunately (or fortunately) I can eat neither dark or milk chocolate as I am a sugar addict, been off refined sugar since November 2nd 2019. Like the alcoholics that can't have even one drink without falling back into obsessive drinking, I dare not eat any chocolate (I love it). I can get away with about one soda (ginger ale my favorite) a month. I do eat apples, one a day, and oranges occasionally. But no processed sugar. It's poison for me, and by the way, I lost 40lbs in 4 months after I gave up sugar and workout 3 days a week
My breakfast (at 11am) consists of 2 Brazil nuts and 2 squares of 95% LINDT with black coffee. Couldn't have the latter two, a few years ago without milk/sugar!
Yes Dr. Becky I also eat 2 squares of 85% cocoa chocolate every day :-). Dark chocolate is not sweet but rather it's bitter and delicious. I eat it for IRON.
I don't have a weightl oss dream... I just trying to keep my blood sugars under control. I feel my weight is about right... and also eating low carb my Blood glucose is about right.
Just started eating the 92% cacao formula. Just sweet enough to where I want to eat some but also just bitter enough to where I don't want to eat too much. However, even at that 92% version, sugar is still the 3rd ingredient.
I prefer to use cacao powder, which is pure cacao without any additives. I mix it in my shake alongside turmeric and other healthy foods. Pretty bitter, but keto friendly.
Great video! Very informative. Thank you. Continued prayers for Keith and you as well. Oh, I just ordered your book, will receive in few days. Looking so forward to it!
@@kathygilchrist9538, well, not so much, at least not in my case. I get my bloodwork done every three months (I have a genetic condition that has to be watched periodically) and my HbA1c is always around 5, my glucose below 75 and my insulin around 3,5. I use mainly erythritol and stevia. I don't sweet my beverages but I do sweet my yaourth (12 oz a day), my muffins (two medium sized a day, made of flaxeed and coconut flour) and my tiramisù. Maybe you can call my diet a dirty low carb one (I include natto and lupins every day) but my numbers are quite good. It works for me.
Enjoyed your memories of going to the Hershey factory. I grew up 30 minutes away from Battle Creek, Michigan's Kellogg cereal factory. Wow did it smell good in there.
It's very easy for dark chocolate. All the health benefits come from the lower sugar content. Hence there is a huge difference between 85% and 70% chocolate. If it's 85% chocolate, it will have about 15% sugar, as all the other ingredients come only in traces. If it's 70% chocolate, it will have almost 30% sugar. The sugar-to-fat calorie ratio is ~ 1 : 8 in 85% chocolate, but only ~ 1 : 3.5 in 70% chocolate. So while it can be perfectly ok on low carb to eat 85% chocolate, don't touch the 70%.
Lindt 90% has 14% carbs and 7% sugar. It tastes great and I can handle that amount of carbs and sugar. Lindt 99% tastes like bitter nothing. The upside is that it has only 8% carbs and less than 1% sugar... but it's expensive and the taste is not very good. More than a few bites and you lose your urge to eat it. 90% is imo a great compromise while still enabling ketosis if you eat only 50 grams a day or 100 grams but nothing else with carbs. Lindt 85% has WAY too much carbs and sugar. Either eat no chocolate 90, 99 or 100% Do not bother with 85% or below.
These chocolates are my favorites when I occasionally buy one. Tried the 100 pct, but that was NOT a good experience! Lol! 85 pct to 90 pct is the best!
