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Thread: Cocoa Powder? page

  1. #1
    Bolivar's Avatar
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    Cocoa Powder?

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    Found some Cadburys Bournville Cocoa powder in the cupboard the other day, and tried some out! not bad. I looked at the macros for it and its only a few amount of carbs (10g carbs for 4g serving I think, 4g is a fair amount, I only have about a flat teaspoons worth, give or take).

    I did a quick google and apparently cocoa includes some nice antioxidants and phenols, I dont know what a phenol is but if I can get more phenols from cocoa then I welcome my new phenols.

    (Now to stop talking like a guy with broken english)

    Is cocoa powder a fair drink to drink? I normally have Coffee /w UHT cream, or Black tea or Roobiois tea with coconut milk. Is cocoa powder (Black, or should I say..brown) another drink I can add to my arsenal?!

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    Meggilizz's Avatar
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    I do know that cacoa beans/nibs are Paleo, but not exactly sure how your cocoa powder differs from cacoa.
    "It is only with the heart that one can see rightly; what is essential is invisible to the eye."
    ~ Antoine de Saint-Exupéry

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    Stabby's Avatar
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    Cocoa is generally what people call the powder made from cacoa beans. It's pretty much the same thing as long as it's pure 100%. I use it and I think it's very healthful in general but as far as the antioxidants go, you're going to want good quality stuff bought in bulk from a "health" food store. Most of the commercial stuff, even organic dutch processed cocoa has been bastardized in the processing. I'm not saying it doesn't have some health benefits but there isn't too much difference in cost if you buy bulk and there is a big difference in quality.
    Stabbing conventional wisdom in its face.

    Anyone who wants to talk nutrition should PM me!

  4. #4
    Bolivar's Avatar
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    Cadburys Bournville says 100% cocoa, and it tastes 100% great!

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    Supadude's Avatar
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    Coincidentally, I've had a reply from Cadbury's today regarding Bournville cocoa and they've confirmed that it's produced using the 'dutching' method i.e. an alkali agent is used to make it less acidic and milder. As a result the alkalizing process dramatically reduces the antioxidant power of cocoa which is the primary reason most if not all drink it! I was dissapointed with this reply as I read the same, 100% cocoa, not a mention of an alkali agent in the ingredients
    As above, if you want cocoa that retains all the goodness your going to have to go to a specialist store which tends to cost a fair bit more!

  6. #6
    rockstareddy's Avatar
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    Look out for cocoa and cacao (pronounced CaCOW) cacao is unprocessed from the raw bean, cocoa has always had some roasting / fermentation process done to it although its still 100%

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    MalPaz's Avatar
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    ohhhhh now i get itt..... mmkay

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    selfmyth's Avatar
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    I've been drinking coconut milk hot chocolate using cocoa powder, hasn't caused me any trouble. I'm almost out and read that penzey's has a good one, gonna pick up the non dutched one soon: http://www.penzeys.com/cgi-bin/penze...coapowder.html

  9. #9
    Bolivar's Avatar
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    Quote Originally Posted by Supadude View Post
    Coincidentally, I've had a reply from Cadbury's today regarding Bournville cocoa and they've confirmed that it's produced using the 'dutching' method i.e. an alkali agent is used to make it less acidic and milder. As a result the alkalizing process dramatically reduces the antioxidant power of cocoa which is the primary reason most if not all drink it! I was dissapointed with this reply as I read the same, 100% cocoa, not a mention of an alkali agent in the ingredients
    As above, if you want cocoa that retains all the goodness your going to have to go to a specialist store which tends to cost a fair bit more!
    Why can't the world just give us healthy, untouched food for once.......

  10. #10
    TigerJ's Avatar
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    It may be more complex. I have tried the nibs and now have Guittard Dutch process 100% cocoa powder. The nibs seem to have a lot more compounds that cause some acidic like irritation/discomfort after eating, at least for me. Perhaps a question for the grokologist? What is the substance in chocolate that can cause irritation, and is this reduced or removed with the Dutch process?

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