Sugar Free Chocolate
Actually, I don’t even care that much for sugar. I’ve done raw cocoa before (and of course there’s plenty of ways to do chocolate in food without any sugar at all), but what particularly disturbs me is FAKE SUGAR.
I’ve ready plenty of nonsense about toxins and harmful additives and the cancer (oh no!) causing effects of splenda and artificial sweetner. That doesn’t bother me at all. If I worried about everything that caused cancer, life wouldn’t be much fun, would it?
The real problem with artificial sweetners is the taste! Or more specifically, the aftertaste. Once you develop a palat for cocoa (or wine, or cheese, whatever your connnoisuers choice) you notice flavors, your tongue (actually, your nose, olefactory, but that’s for another post) picks up subtle differences. Adding artificial sweetners to fine chocolate is like sending a wrecking ball through a glass palace. Better put, it’s like creating a beautiful interior design for a house, careful selecting the furniture and the hangings, remodeling rooms, and combing over angles and placement. Then painting everything bright orange.
Plain and simple, artificial sweetners mask and absorb the subtle qualities of good chocolate. They’re fine if you’re going for a sweet fix, but if you are going for epicurean delight, buy the real thing.
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