Alkali
Alkali is an acid neutralizer that is used to increase chocolate’s flavor while reducing its bitterness. (When you see alkali—also known as Dutch process cocoa—on a label, it is often a sign that cheap cocoa beans have been used.) Unfortunately, alkali also destroys most of chocolate’s healthy flavanoids (antioxidants).
Artificial Flavors and Colors
These chemicals can have adverse health effects such as hyperactivity, allergic reactions, food sensitivity reactions, skin rashes, headache and fatigue.
High Fructose Corn Syrup (HFCS)
This sweetener is made by processing cornstarch to make fructose. HFCS increases product shelf life and is inexpensive substitute for cane sugar. Often, however, both the cornstarch and the enzymes used in processing it are genetically modified. Also, many studies have shown that HFCS increases the risk for type 2 diabetes and coronary heart disease, and research suggests that it is a major contributing factor in the obesity epidemic.
|
Partially Hydrogenated Oil
Hydrogenation is a process of heating liquid oil and adding hydrogen atoms in order to make it denser. Partially hydrogenating oil creates a semisolid that’s similar in consistency to butter. It’s a low-cost cost ingredient that’s used to give baked goods and snacks a pleasing texture and a longer shelf life.
Hydrogenated oils are unhealthy because they contain high levels of trans fats that have been found to increase harmful LDL cholesterol and decrease good cholesterol, contributing to heart disease.
Polyglycerol Polyricinoleate (PGPR)
This emulsifier (binding agent) is made from castor beans. It is used to reduce the thickness of chocolate so that it can flow more easily when melted and provide a smoother texture. Although no adverse health effects have been recorded for PGPR, it is generally used as inexpensive alternative to cocoa butter. And when the amount of cocoa butter has been reduced, it usually means that antioxidants and their perceived health benefits have been reduced or eliminated as well. |
