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From: Martin Brown <'''newspam'''@nonad.co.uk>
Newsgroups: sci.electronics.design
Subject: Re: OT: consuming dark chocolate linked to reduced risk of type 2
 diabetes?
Date: Tue, 10 Dec 2024 09:36:35 +0000
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On 10/12/2024 05:02, Jan Panteltje wrote:
> Eating dark chocolate linked with reduced risk of type 2 diabetes
>   https://www.sciencedaily.com/releases/2024/12/241204183114.htm
> Source:
>    Harvard T.H. Chan School of Public Health
> Summary:
>    Consuming dark, but not milk, chocolate may be associated with lower risk of
>   developing type 2 diabetes (T2D), according to a new study.

That is probably because there is comparatively little sugar in >70% 
cocoa solids dark chocolate and mostly expensive natural cocoa butter.

It is far more likely that consuming the other cheap and nasty stuff 
full of dodgy fats and loads of sugar is *causing* type 2 diabetes.

I like chocolate up to 85% cocoa solids and I have tasted 90%, 95% and 
100% which are all too bitter for my palate. One of the Xmas lectures 
was on chocolate  a few years back. Best high quality chocolate in the 
world includes Swiss, Portuguese, Belgian and Japanese.

We also had US Hershey bar available to taste - the world's only vomit 
flavoured "chocolate" (doesn't meet EU regulations to be chocolate).

https://www.quora.com/Why-is-Hersheys-not-popular-in-Europe

-- 
Martin Brown