NYU’s Institute of Public Knowledge is hosting the launch of Practicing Food Studies, edited by Amy Bentley, Fabio Parasecoli, and Krishnendu Ray. I wrote the Foreword. We will all provide brief perspectives on our quarter century of teaching food studies. For information and registration, click here. For 30% off on the book, click here.
by Marion Nestle
Jan
7
2008
What nerve! Benefits of chocolate questioned
Food Production Daily, my source of much interesting information about European production of functional foods, today reveals the bitter truth about chocolate. It quotes an article in The Lancet revealing that most of the beneficial antioxidants in cocoa are removed during processing. But a spokesperson for the chocolate industry says (my emphasis): “Anyone already on a healthy and balanced diet should be able to indulge occasionally in one or two squares of dark chocolate and benefit from a few health benefits as well.”
But of course. As I am always saying, promoting the health benefits of chocolate is about marketing, not health.