Chocolate is a superfood, but there are a few things you need to watch out for.
If it's made with milk, the milk blocks the polyphenols from being absorbed by your body and you won’t get the benefits. Milk chocolate and other chocolates are made with way too much sugar. If you can get chocolate with 0 sugar, that’s amazing. You also want at least 72% dark—ideally 85% dark.
Chocolate can be a source of oxalic acid. If you are sensitive to oxalic acid, watch your chocolate consumption. Chocolate quite often contains the same fermentation toxins (mycotoxins) as coffee, wine, and beer - specifically ochratoxin or OTA.
Chocolate is also naturally fermented with a species of candida that grows on it. If you have yeast issues, you might want to steer away from *raw* chocolate in favor of roasted chocolate, which is far more common. But if you are like most of us, a few squares of high-quality dark chocolate can improve your nitric oxygen levels.
