When processed properly, dark chocolate has more antioxidants than any food known on the planet. So it really doesn't matter what the cocoa content is if the beans are not processed property. Commercial processing destroys most of the fragile antioxidants. The only way you can be sure you are getting the health benefits is to choose a chocolate that has been certified for the amount of antioxidants as well as the amount of flavonoids. Also, choose a chocolate that has no processed sugars (even organic processed sugars!), no bad fats nor caffeine. There is a great article on the difference between "good" chocolate and "bad" chocolate at cocoa101.com.
dmccallaof CA7:43PM May 25, 2012
When reading this post it reminded me of something I read the other month in a landrover Website, would there be any chance I could have the authors email address, Well Written blog thanks for the information.
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dmccalla of CA 7:43PM May 25, 2012
gluten of KY 4:57AM May 25, 2012