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bean aroUnd

The rehabilitation of

chocolate is almost

complete. Even

diabetics are well

advised to partake of a

nibble now and then.


ccording to market

research company Mintel,

from a survey conducted

this year, 81% of the

population eats chocolate

once a week. The UK chocolate market alone

is worth approximately £3.98 billion a year. As

a nation, we clearly like our chocs.

For reasons of both economy (using less

expensive cocoa and padding it out with

other ingredients) as well as logistics (getting

products to shops and having them survive on

shelves), most of our more familiar chocolate

bars have considerable amounts of sugar and

milk and vegetable fat, which is why they are

both sugary and fatty for any one of us. They

give chocolate – or more specifically cocoa – a

bad name. But it ain’t necessarily so.

Cocoa in its more natural state is both low

fat and low sugar, which is why people are

getting wise to the fact that some chocolate

in your diet – whether you have diabetes or

not – can be easily tolerated. In addtion, cocoa

has some health benefits, so maybe we really

ought to have some in our diets.

Back to black

Black, or dark chocolate, is by far the better

option in terms of diet for both diabetics and

anyone conscious of their weight. Most dark


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