I compared the Whittakers 72% v the 92% dark chocolate. You might be surprised:
Protein 11 v 13 g | Fat 34 v 47g | Carbs 51 v 14 g | Sugar 32 v 6 g
(per 100g 72% v 92%)
Analysis: way way more carbs and sugar in the 72%, probably why it tastes so good…
But here’s the thing…a glazed doughnut has roughly the same carbs and sugar as the 72% block, around 50g of carbs and 30g of sugar per 100 g. You’re basically in doughnut territory disguised with cocoa.
Therein lies the problem with nutritionism – it’s easy to sell single nutrients dressed up.
Nothing wrong with eating these things in a broader context of a mainly healthy whole food diet.
In nutrition (and science) we must be very careful not to fool ourselves and as Richard Feynman said “you are the easiest person to fool.”
Data will smile at you while lying through its teeth if you’re not paying attention. Don’t forget how good a glass of red wine a day is for you … right?
Do we have a nutritionism problem in the field of nutrition?
