How the Demand for Sugar-Free is Destroying Real Chocolate

1. How the Demand for Sugar-Free is Destroying Real Chocolate Being health conscious is something that’s on everyone’s minds nowadays. However, with so much conflicting information about what’s good for us and what’s bad, it’s no wonder that we’re all wondering what foods really are best for us. For example, chocolate is supposed to prevent heart attacks. Well, at least the cacao is…but what about all that sugar in Australian chocolate? All the research into chocolate is sponsored by huge corporations who only have their own agendas in mind. Even the doctors are on commission. Big pharma is coming up with brand new diseases and issues every day as the media hangs on their every report. And, while all this is happening, consumers are confused as they struggle to be healthy. We’re becoming sicker than ever before as a result! So, what’s going on? Throughout the years we have completely lost the natural ability to listen to our bodies. We are on the go 24 hours a day, 7 days a week so we don’t even have the time to stop even just for a minute and to actually listen to our inner selves. We no longer have the capacity to recognise what foods make us feel good and which ones make us feel lethargic. So, we listen to what we’re being told and this becomes our reality. The big obsession of the moment right now seems to be sugar-free chocolate. Some people believe that sugar poisons the body whereas others just want to jump on the

2. low-sugar bandwagon so they can lose weight. There are also people with serious health issues such as diabetes who need to avoid sugar-laden chocolate bars and the like. Whatever is going on, consumers just don’t want sugar anymore. What people don’t realise though is that sugar-free chocolate is difficult to make. There are just two main ingredients in chocolate bars – sugar and cacao - so to make one without sugar is a huge ask. The sugar is actually added to decrease the naturally bitter taste of chocolate and to enhance the flavour. So, how is the chocolate market able to face this anti-sugar challenge? Sugar-free chocolate is laden with chemicals – artificially created sweeteners, in fact. These chemicals such as sorbitol and xylitol are made in laboratories and are well known to cause stomach upsets and diarrhea. That’s not going to do your body any good at all! Sugar-free chocolate also has a high amount of total fats due to the larger manufacturers adding in oils to replace sugar. When something is taken out of chocolate bars, something else has to replace it. There’s also the flavour of sugar-free Australian chocolate to take into account. It’s just not that great! So, what can you do if you just don’t fancy the idea of ingesting lots of chemicals as well as extra fat? Buy craft Australian chocolate. This type of chocolate is made with just cacao and sugar with no hidden nasties. You can even buy bars that are 100 percent cacao with no sugar added whatsoever. Now doesn’t that sound far healthier than the chemical-laden options? Content Source