YippeeKi YOW !!
Senior Member
- Messages
- 16,075
- Location
- Second star to the right ...
Oh crap !!! I knew the alkalizing process lost some of the micro nutrients and antioxidants, I didn't realize it was THAT much ....But above study points to even more variation through the production process, like dutching, which appearently decreased the Epicatechin content by a whooping 67% in cocoa powders in the same study.
It's a challenge to find really tasty natural cocoas because producers assume that we're buying it for the taste, and the Dutching process rounds and deepens and mellows the flavor profile while also deepening the chocolatey color, so that's what they make. And natural cocoas are more expensive, but needs must ....
Now I'm depressed. I'll have to go rustle up some chocolate and hope for the best ....