Phillip Minton M.D.

Oxidation of Chocolate Confections

In chocolate, prevention diet on November 14, 2011 at 6:25 pm

The oxygen in the air we breathe is crucial to sustaining our lives. But there is a down-side to it. Oxygen interacts with many types of foods and “spoils” them. Oxidation by oxygen in the air degrades and damages foods, and in particular turns fats and oils rancid. Rancidity ruins the nutritional value of healthful oils such as omega-3 fatty acids, and ruins their taste as well.

Does it also do this to chocolate? Yes, but to a much lesser extent than it would do to other similar foods, because chocolate is “choc-full” of anti-oxidants. They not only help protect our cells from oxidation, but also help to protect the chocolate itself. They act as natural food preservatives.

Once again, aren’t we fortunate to have chocolate, natures gift of good health? It protects our cells from the harmful effects of oxidation. It protects us from many diseases which stem from oxidative damage to our cells. It even protects itself from degradation by oxidation. It is a truly amazing food!

@2011 Phillip Minton, M.D.


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