Paleolitická (rozdrvená) tmavá čokoláda s erytritolom 1000 g
Eritrittel edzett čokoláda s obsahom kakaových bôbov 70%. Bohužiaľ výrobky označované týmto názvom často zavádzajú spotrebiteľov, pretože pravá horúca čokoláda obsahuje približne 60-70% kakaových bôbov. Preto nie je až taká horká, ale unikátne arómy sa z nej naozaj dobre prejavujú. Ak by obsahovala väčšie množstvo kakaových bôbov, hovorili by sme už o horkom čokoláde, ktorú má len málo ľudí radi.
Ingredients: cocoa mass, sweetener: erythritol, cocoa butter, emulsifier: sunflower lecithin, flavor, sweetener: steviol glycosides. Cocoa solids: 70% minimum.
Package:1000g
The positive physiological effects of cocoa:
- It contains more than 300 different valuable compounds - It is rich in minerals and vitamins, containing phosphorus, magnesium, copper, potassium, as well as vitamins A, B1, B2, B6, B12, D, and E. - It also has strong antioxidant properties thanks to its flavonoids and polyphenols. Therefore, it is effective in preventing cardiovascular diseases, cancer, and other conditions. - Due to its theobromine and low caffeine content, it has stimulating effects and enhances mental alertness. It can be effective during periods of intensive mental activity, such as exam periods. - Few people know that cocoa contains about 20% dietary fiber, which can aid in digestion.
What is Erythritol?
Erythritol is a naturally occurring sweet substance found in vegetables, fruits, which is obtained in large quantities during the cultivation of plants by fermentation, purified and crystallized to become usable for sweetening in a way similar to sugar.
However, their features differ:
- Glycemic index: 0
- Practically calorie-free (only 20kcal/100g);
- It does not raise either blood sugar levels or insulin levels;
- Unlike other sweeteners, it has no aftertaste and does not cause diarrhea
- Helps prevent tooth decay and plaque buildup;
- The foods made with it are less prone to spoiling because it does not provide a food source for fungi and bacteria;
- Diabetics, dieters, and those battling candida can also use it abundantly
- It is also suitable for baking, as it does not lose its sweet taste and does not become bitter at high temperatures.