A delicious piece of food news caught our eye in the media this week; Scientists have developed a form of chocolate that is so healthy it can be eaten as medicine.
It contains only 35 per cent sugar and fat, and its key ingredient, cacao, contains a variety of anti-oxidants and minerals that can have beneficial effects on blood pressure, stroke incidence and helps to protect the nervous system. The company producing this welcome alternative to the usual sugar and fat laden version, Kuka Xoco, have discovered a new method of sweetening the naturally bitter cacao by using minute amounts of a little used plant found in the Andes. So we should soon be able to enjoy the medical benefits of chocolate without the damaging effects of the additional ingredients. What's not to like?