Chocolate Drinks

Cocoa powder is low-glycemic. Chocolate that is made with a high percentage of cocoa solids (and therefore little sugar) is low-glycemic. Generally, if "cocoa solids" comes before sugar on the ingredients list, it is probably acceptable to eat. In the raw, natural state, cocoa is rich in the micronutrients known as flavanols. These flavonols are much vaunted for benefits such as reducing Alzheimer's risk, LDL oxidation, and inflammation.

in the vast majority of cocoa and chocolate products, the flavanols are destroyed during the roasting, fermenting, and processing of the cocoa beans. So, unless the product carries a credible flavonol claim, just eat very dark chocolate for the pleasure, not in the mistaken belief it will do you good, too!

Do not forget that tea, herbal teas, and coffee are valid thirst quenchers. Cocoa is fine too, but make it with 100 percent cocoa powder (not chocolate mix) combined with water or almond milk. If you like, use a "Green" sweetener or honey.

Cocoa has its origins in Central America, where the Maya and Aztecs held it in great esteem. At the court of Montezuma, the Spanish conquistador Hernando Cortes was served a bitter cocoa-bean drink. He brought the bean to Europe, where the cocoa drink was sweetened, flavored with cinnamon and vanilla, and served hot. The beverage remained a Spanish secret for almost 100 years. In 1657, a Frenchman opened a shop in London, at which solid chocolate for making the beverage could be purchased at 15 shillings a pound. At this price, only the wealthy could afford to drink it, and fashionable chocolate houses appeared in London, Amsterdam, and other European capitals. It was not until the m id-19th century that cocoa became affordable for all levels of society. Today, "chocolate drink" powders that have only a small percentage of cocoa adulterated with sweetener, fillers, and artificial flavors, dominate the market for cocoa.

Chocolate which is made with a high percentage of cocoa solids (and therefore little sugar) is low glycemic and contains many useful micronutrients; it can be consumed in restrained quantities.

cocoa powder is low glycemic. Moreover it is a "Green" plant food, rich in a wide range of antioxidants and other micronutrients. If cocoa is combined with "safe" ingredients, it can make an excellent chocolate. The dark, bitter chocolate made with a minimum of 75% cocoa solids is low glycemic. Read the fine print— if "cocoa solids" come before sugar on the list, then this is probably acceptable. Really good varieties will have the exact percentage of cocoa indicated. You can eat this kind of chocolate safely at the end of a meal, but discipline yourself to eat just a couple of squares (about 1 ounce). Some enterprising makers of diabetic chocolate (sweetened with "Green-Amber" sugar alcohols) have rebranded their chocolate as a "low -carb" or "diet" chocolate; these are fine in moderation.