According to an editorial published said that dark chocolate may trigger illness with its high content of fat, sugar and calories. Although plain chocolate is considered naturally rich in flavanols (protect the heart and lower blood pressure), this chemical is often removed during production due to its bitter taste, according to the editorial. A dark-looking chocolate may contain no flavanol as natural cocoa solids can be darkened during production. Consumers may be unaware about the flavanol content of chocolate.
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