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BTD Forums  /  Nonnie Clubhouse  /  Is pure Cocoa Powder a starch? or grain? or both?
Posted by: Goldie, Monday, August 22, 2011, 1:19pm
I am drinking cocoa powder from Hershey's in hot water.. I am wondering what it should be qualified as.. ?

Ingredients listed..

1 tea spoon

3 g carbs..
0 sugar
1 g protein

cocoa,
cocoa pressed with Alkali....

... do you think I would do better with other types of 'baking' choc???  
or the liquid kind of oil based raw.. not sure what I am suggesting.. but more NATURAL pressed  right of the bean>??

and where to order it to experiment??   how much $ ??

Answers are more then appreciated..
Posted by: ruthiegirl, Monday, August 22, 2011, 1:28pm; Reply: 1
Dr D lists it as a spice, right?

I just checked my box of Hershey's cocoa powder. 10 calories and 3  grams of carbs per tablespoon, the equivilent of 3 teaspoons. Of those 3 grams of carbs, 2 are fiber, so it's only 1 gram of digestable carb. Besides being only 1 gram of carb, it's got the fiber built right in to slow digestion and keep the blood sugar stable.

And since you're only having a teaspoon at a time, that's about 3.3 calories, 1 gram total carb (1/3 gram digestable carbs)- you don't need to count this in your daily servings at all. It's a "free food."

If you want to eat unsweetened baking chocolate too, because you want some chocolate to bite into, that's fine too. I'm not sure if that should count towards the daily oil servings or not, but since Dr D lists chocolate as a "spice" I don't worry about 1/3 square of unsweetened chocolate, broken into chocolate chip sized pieces, eaten with some salted almonds for a snack.
Posted by: Patty H, Monday, August 22, 2011, 1:38pm; Reply: 2
I'm not sure if the Alkali in the Hersey's is good for you.  I buy Shiloh Farms organic cocoa powder and it has nothing added - the ingredients just say, Organic Ground Roasted Cocoa Beans.  

I believe it is a carb and is also be a spice, as herbs and spices are plant derived and plants are simple carbs in general, yes?
Posted by: ruthiegirl, Monday, August 22, 2011, 1:48pm; Reply: 3
The Hershey's Cocoa I buy just says "Ingredients: cocoa". I'm not sure why it doesn't just say "ingredient." Hershey's also makes a "special dark" cocoa powder that's a mixture of alkalized and non-alkalized cocoa, but I don't buy that kind.
Posted by: Lola, Monday, August 22, 2011, 10:47pm; Reply: 4
it is a nutrition dense bean a vegetable protein

carob is similar and is under veg protein, among other beans and legumes
Posted by: Possum, Tuesday, August 23, 2011, 6:31am; Reply: 5
Goldie - According to what I found..."Strictly speaking, cocoa or cacao is a nut, the seed of a fruit...
& raw unprocessed cocoa beans or cocoa powder made from raw cocoa beans which have NOT been treated with alkalis (in the Dutch chocolate process) are a true "healthy chocolate". These forms of chocolate will contain the most flavanols...
Apparently even when you find some apparently healthy chocolate that contains 70 percent or more real cacao the heat processing and/or the Dutch process (using alkalis) will have destroyed most of the flavanols  which provide most of the health benefits..."
http://www.astrologyzine.com/healthy-chocolate.shtml  
Alice Medrich, award-winning pastry chef and author of Chocolate Holidays: Unforgettable Desserts for Every Season (Artisan, 2005; ISBN 1579652905)says "I like the tartness, strength and complexity of natural cocoa powder. It has a livelier multidimensional flavor. Alkalized cocoas can taste a little dull and dusty. In recipes that have lots of sugar, such as brownies or chocolate sauce, Dutch-processed cocoa tastes a little tame and boring to me. Natural cocoa is usually sharp on the tongue, but alkalized cocoas have their own chemical sting from the alkali that you can feel on your tongue, too."
findarticles.com/p/articles/mi_m0XUL/is_1_2/ai_n17213481/
Posted by: Victoria, Tuesday, August 23, 2011, 3:37pm; Reply: 6
Quoted from Possum
Goldie - According to what I found..."Strictly speaking, cocoa or cacao is a nut, the seed of a fruit...
& raw unprocessed cocoa beans or cocoa powder made from raw cocoa beans which have NOT been treated with alkalis (in the Dutch chocolate process) are a true "healthy chocolate". These forms of chocolate will contain the most flavanols...
Apparently even when you find some apparently healthy chocolate that contains 70 percent or more real cacao the heat processing and/or the Dutch process (using alkalis) will have destroyed most of the flavanols  which provide most of the health benefits..."
http://www.astrologyzine.com/healthy-chocolate.shtml  
Alice Medrich, award-winning pastry chef and author of Chocolate Holidays: Unforgettable Desserts for Every Season (Artisan, 2005; ISBN 1579652905)says "I like the tartness, strength and complexity of natural cocoa powder. It has a livelier multidimensional flavor. Alkalized cocoas can taste a little dull and dusty. In recipes that have lots of sugar, such as brownies or chocolate sauce, Dutch-processed cocoa tastes a little tame and boring to me. Natural cocoa is usually sharp on the tongue, but alkalized cocoas have their own chemical sting from the alkali that you can feel on your tongue, too."
findarticles.com/p/articles/mi_m0XUL/is_1_2/ai_n17213481/


Thanks for this.  :)
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