Chocoholics beware!

Apr 30 2007

Chocoholics beware there are moves afoot to change the way chocolate is made.

A petition has been introduced to change the way the Food and Drug Administration defines chocolate which critics say has implications which go beyond candies.

Health experts suggest that the petition, signed by players in the chocolate lobby and representatives from various sectors of the food industry, wants changes in certain food standard definitions which would allow manufacturers to use vegetable oil rather than the current standard, cacao fat, also known as cocoa butter in the manufacture of chocolate.

For many true chocolate lovers it is the cacao content which determines the quality of the chocolate and they say any change would ruin the treat for serious chocolate aficionados.

As far as the candy industry is concerned the move could be a blessing as a change to the cheaper vegetable oil could mean a greater profit margin for manufacturers.

Health experts warn that manufacturers may also encourage the change as they would then market their products with a healthier image even though this would not necessarily be the case.

As the American Dietetic Association explains changing the butter fat to vegetable oil, is simply changing the type of fat in the chocolate bar, you still have not created a health food and the change could add further credence to the popular notion of chocolate as a health food.

The health benefits of chocolate are supported by a growing body of research which suggests that flavonoids, which are plentiful in raw, unprocessed chocolate have a cardioprotective effect, and may lower blood pressure and reduce cholesterol.

Flavonoids are considered to be potent antioxidants which halt the destructive action of free radicals in the body, which can lead to cancer.

But experts agree that it is the way that chocolate is manufactured and processed, which is crucial and to date only one company, Mars, has adopted the special, gentle processing method necessary to preserve the flavonoids in chocolate.

Health experts say regardless of the so-called benefits of a certain kind of chocolate it is best to view it as a sweet and occasional treat which is eaten in moderation.