Chocolate Milwaukee WI

This page provides useful content and local businesses that give access to Chocolate in Milwaukee, WI. You will find helpful, informative articles about Chocolate, including "Chocolate – Cheaper AND more Antioxidants than other Super Foods?". You will also find local businesses that provide the products or services that you are looking for. Please scroll down to find the local resources in Milwaukee, WI that will answer all of your questions about Chocolate.

Lisbon Sentry
(414) 871-1700
7101 West Lisbon Ave
Milwaukee, WI
 
Pick 'N Save Milwaukee - 18Th/National
(414) 389-1090
1818 W. National Ave.
Milwaukee, WI
Store Hours
6 AM - 11 PM

Metro Market
(414) 273-1928
1123 N. Van Buren Street
Milwaukee, WI
Store Hours
7 AM - 10 PM

Pick 'N Save Milwaukee - 81St/Bluemound
(414) 771-9039
8151 W Bluemound Road
Milwaukee, WI
Store Hours
6 AM - 11 PM

Oklahoma Sentry
(414) 541-6376
5200 W Oklahoma Ave
Milwaukee, WI
 
Pick 'N Save Milwaukee - 35Th/North
(414) 447-8255
2355 N. 35Th Street
Milwaukee, WI
Store Hours
7 AM - 11 PM

Pick 'N Save Wauwatosa
(414) 475-7181
6950 W. State Street
Wauwatosa, WI
Store Hours
6 AM - 11 PM

State Street Sentry
(414) 259-8560
6700 West State St
Wauwatosa, WI
 
Pick 'N Save Milwaukee - East Pointe
(414) 272-6677
605 East Lyon Street
Milwaukee, WI
Store Hours
6 AM - 11 PM

Pick 'N Save West Milwaukee
(414) 383-9755
2201 Miller Park Way
West Milwaukee, WI
Store Hours
6 AM - 11 PM

Chocolate – Cheaper AND more Antioxidants than other Super Foods?

Chocolate – Cheaper AND more Antioxidants than other Super Foods?

Chocolate – Cheaper AND more Antioxidants than other Super Foods? Jo Wehage : Head Operations Ego
Chocolate – Cheaper AND more Antioxidants than other Super Foods?

According to the USDA’s ORAC scale (system of measuring antioxidant levels in food) raw chocolate powder scores higher than virtually all foods tested. Raw chocolate is exceptionally high in flavonoids, a precious antioxidant that helps to gobble up cell damaging, wrinkle-causing, tissue-destructive free radicals. Even better for those feeling the squeeze of the current economy – it’s cheaper to come by than many super foods.

This comes as a shock to most devotees of the nutrient-rich super berries promoted so heavily in the marketplace.

Tipping the ORAC Scales
According to results listed by the USDA and others from Brunswick Laboratories, blueberries score in the neighborhood of 2,400 ORAC units per 100g, while acai berries score 18,500, the popular goji berry came in at 25,300, while raw cacao powder scores a whopping 95,500. In comparison, the typical “dark chocolate” options come in around 13,200. This means that gram for gram; raw cacao powder has about 723% more antioxidants than typical dark chocolate.

When chocolate as an antioxidant source began to hit the airwaves it was dark chocolate that got all the fanfare. And while true, dark chocolate scores higher than milk chocolate (where antioxidants have to share more and more space with the added sugar and milk), you can see it gets its little dark chocolate butt kicked when compared to raw unsweetened cacao. To understand the chocolaty mystery, it helps to understand from where the delectable goodness comes.

Where the Bean Meets the Bar
Quality chocolate sources begin with the Theobroma Cacao bean which hails largely from Central America and Southern Mexico. The beans are then roasted, and cracked to remove the skins which give us cacao nibs. Cacao nibs are then ground. The heat of the grinding liquefies the cacao into chocolate liquor. Once cooled, this liquor is pressed separating the cacao oil (also known as cocoa butter). The remaining solids are pressed into cakes that become cacao powder. The separation of the oil makes the cacao powder more concentrated, yielding a higher ORAC scale (95,500) than the nibs (still an impressive 62,100). In this pure state raw cacao is a surprising source of protein and fiber. (Although the tasty nibs have more fat due to their oil content.)

To maintain peak nutrition levels raw cacao is slowly processed below 118 degrees Fahrenheit. More common manufacturing processes can use temperatures up to 266 degrees (130 degrees Celsius). Be sure the cacao powder you choose is an organic variety to avoid pesticides and fertilizers that are common practice with cacao bean production.

Seventy percent of manufactured chocolate is sourced from a lower quality hybrid strain of the cacao bean grown in Africa. This bean requires higher fermentation levels which destroy many antioxidants. Sugar and milk are then added,...

Click here to read the rest of this article from Healthy Alter Ego

Healthy Alter Ego : The Health & Wellness Source You've Been Searching For