YAS! Someone made "medicinal chocolate"

And it's low-fat, too!


(SPOT.ph) Some geniuses over at Kuka Xoco, a Boston-based chocolate company, have developed a way to take out the bitterness of cacao via a little-known herb. According to a story published on Mail Online, this allows chocolate-makers to skip the sugars and sweeteners, and instead puts the emphasis on cacao's natural health benefits.


Mail Online explains that cacao, the main ingredient in chocolate, contains antioxidants and minerals that lowers blood pressure, reduces the risk of stroke, and protects the nervous system. These advantages, however, are canceled out by the sugars—described by Kuka Xoxo president and chief scientist Gregory Aharonian as "the next nicotine"—added to the chocolate to remove the bitterness.


Kuka Xoco's prototype, continues the article, only has 35% sugar and fat. 


Unfortunately, the feature did not mention anything about overdosing on this chocolate medicine. We do like the sound of eating chocolate to fight hypertension. 


For more on this story, log on to Mail Online.


Image from Medical News Today

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