Chocolate Testing: Flavanols vs Heavy Metals

... A quick way to avoid some toxicity

Few people actually publish testing numbers on chocolates due to litigation fears, so I was thrilled to see Bryan Johnson sharing testing info on chocolates,

My favorite brand (I did a post on it, Felchlin Bolivia 64% Heirloom Dark), is not here. I should test it. I selected this line of chocolates due to the heirloom beans, drying process (crucial for avoiding mold growth), and use of natural cocoa butter (they leave it in, rather than swapping it out for soy).

Avoid low cocoa content chocolates like milk chocolate because they have few flavanols (beneficial) and include lots of unhealthy fillers. Plus, they use super cheap chocolate, so it’s likely to be low quality. If your children develop a taste for high-quality foods now, life will be better all around later.

Show children how to make chocolate milk using real chocolate and organic full fat (natural) milk. I buy raw milk from grassfed A2 cows for the hot chocolate.