It’s Easter this weekend… which tends to mean CHOCOLATE, and lots of it!
While takes just three seconds to consume a 200g Easter egg, it can take up to a three-hour run to counteract the sugar ingested.
But Josh Gaudry, food scientist at Flannerys Organic and Wholefood Market, reveals there are ways to enjoy guilt-free chocolate this weekend.
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He said sticking to chocolate made from unroasted cacao beans that have been cold pressed is best.
“By using this process of extraction, the cacao powder is produced in its ‘raw’ state, meaning the complete nutrients, minerals and health benefits remain intact and un-altered by heat cooking methods,” he said.
“Cacao is the purest form of chocolate you can consume and it’s is high in antioxidants, which can protect us from aging and disease.
“It’s rich in magnesium, which is an energy mineral/electrolyte, and sulphur, which is associated with healthy hair, nails, pancreas and liver.”
Chocolate can also be anti-inflammatory, thin the blood, lower blood pressure, can help stop a cough, reduce stroke risk and improve your mood.
Mr Gaudry said another delicious chocolate substitute is carob, which is caffeine-free, contains less calories and is packed with vitamins and minerals.
“It’s also free of theobromine found in chocolate, which is toxic to dogs, so is commonly used to make chocolate tasting treats for our paw pals,” he said.
For more information on raw cacao and carob, and easy to follow recipes, visit: flannerys.com.au/2015/03/raw-cacao-what-is-all-the-hype/