Dark chocolate is a snack you’re routinely told you can go ahead and enjoy. Dark chocolate contains stearic acid, a saturated fat that doesn’t raise cholesterol, antioxidants called polyphenols associated with decreasing the risk of coronary artery disease (heart disease), as well as magnesium, copper, zinc and iron. Consumption of very dark chocolate has been credited with lowering levels of LDL, lowering blood pressure, boosting mood, and reducing the risk of blood clots. These health findings depend on how much chocolate you eat, the level or percentage of cacao in the chocolate, and other health variables. A small serving typically has less than 10 mgs of caffeine. The higher the percent of cacao (derived from cocoa butter) on the label, the lower the percentage of sugar, and the more health benefits the chocolate offers. Chocolate with higher percentages of cacao will typically taste more bitter, since there’s less sugar.
But if you happen to be allergic to milk you may be unaware that dark chocolate can still contain dairy milk as an ingredient. This issue recently came to the attention of the FDA, based on consumer allergic reaction reports. C