5 myths about chocolate – busted!

Posted on December 21, 2016 by Richard Turner

5 myths about chocolate - busted!

It’s easy to make assumptions about our favourite foods – we all do it, and there are lots of things said about chocolate that simply are not true. If you’ve ever wondered if chocolate can really be bad for you, whether it can ‘go off’ or if diabetics can include it in their diet, read on!

1)     It’s okay to store chocolate in the fridge

This is a statement that many chocolate lovers have debated over the years, but the fact is, if you don’t want to spoil its flavour and texture, you should not store it in the fridge. Plus, unless you wrap your chocolate up well enough, it will absorb the flavours of everything else around it. Nobody wants chocolate with a hint of onion!

Ideally, chocolate should be kept between 18 and 20˚C, so make sure it stays out of the heat, too.

2)     Chocolate doesn’t go off

While chocolate past its expiry date is unlikely to give you food poisoning, its taste and texture will naturally decline over time. That’s why it’s a good idea to eat chocolate when it’s fresh (don’t say we never give you any good excuses!). To give you an idea, dark chocolate doesn’t expire for around a year, while milk and white chocolate stays at its best for six months.

3)     All chocolate is gluten-free

If you have an allergy or intolerance to gluten, it can be difficult to know what to eat, as not everything you would expect to be wheat-free is. Chocolate is one example, especially if it has biscuit, wafer or cookies pieces inside of it. However even plain chocolate can be a risk, as it is sometimes made using the same equipment as other confectionary, such as liquorice, which does contain gluten.

To avoid any risk of cross-contamination, always check the chocolate packaging says it’s gluten-free, then you can be sure it’s safe for you to eat!

4)     Chocolate is bad for you

Mass produced chocolate may be loaded with sugar, but the raw stuff is different. The truth is, chocolate can be very beneficial to your health when eaten in moderation, unfortunately the roasting process is what takes most of the good stuff out. Raw chocolate goes through no such process, so it keeps its high quantity of flavanols, iron, zinc and magnesium.

Flavanols are an anti-oxidant well known for helping to lower blood pressure and prevent cell damage, while zinc, magnesium and iron are all fantastic for boosting your blood and giving you a healthy burst of energy.

Most raw chocolate brands are vegan-friendly and contain no refined sugar or artificial stuff, including colours, flavours or preservatives. It’s a guilt-free treat!

5)     Diabetics can’t eat chocolate

As we’ve just said above, most raw chocolate does not contain any refined sugars, so it’s a safer option for diabetics than mass-produced confectionary. Raw chocolate is also filled with proanthocyanidins, which contain chemicals proven to help lower blood sugar levels.

However, diabetes should always seek their GP’s advice first, and raw chocolate should still only be consumed in small quantities. For a diabetic-friendly, vegan treat why not check out the bite-sized Gorge chocolate box?

There you have it – five myths about chocolate, busted! The next time your friend tells you off for tucking into a bar of raw chocolate, you can let them know what’s what! Don’t forget to check out our range of healthy raw vegan chocolate products.


Posted in Chocolate facts, raw chocolate