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Humans have been in love with chocolate for thousands of years. But not all chocolate is created equal, both in terms of health and taste. In this episode, chocolate expert Spencer Hyman and Professor Sarah Berry will take us on a trip into cacao. They’ll teach us what distinguishes good chocolate from bad chocolate and how we can beat our impulse to binge.
Spencer breaks down how to produce craft chocolate. In six steps he will show us how we get from bean to bar. Sarah shares research into the health benefits of chocolate with a focus on fibre, flavanols and theobromine. They will also look at the controversy around the association between chocolate and heart health.
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Timecodes:
00:00 Can chocolate be healthy?
01:52 Quickfire questions
04.30 The addictive substance in chocolate
05:30 What is cocoa butter?
09:09 The healthy chemicals in chocolate
10:20 Is chocolate healthier than other treats?
14:49 Why chocolate melts in your meath
17:15 How to reduce inflammation and disease risk
23:30 How savouring flavour increases health benefits
26:55 The gut microbiome and chocolate
33:30 Is mainstream chocolate healthy?
40:10 Healthy chocolate in grocery stores
43:45 Craft chocolate tasting session
44:45 How to make your chocolate last longer
📚 Books by our ZOE Scientists:
Every Body Should Know This by Dr Federica Amati |
Food For Life by Prof. Tim Spector |
Mentioned in today’s episode:
Chocolate cravings in American and Spanish individuals: biological and cultural influences (2006), published in Appetite
Health benefits and mechanisms of theobromine (2024), published in Journal of Functional Foods
Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons (2005), published in American Journal of Clinical Nutrition
Effects of chocolate on cognitive function and mood: a systematic review (2013), published in Nutrition Reviews
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Episode transcripts are available here:
