ZOE Science & Nutrition

ZOE Science & Nutrition

ZOE

The world’s top scientists explain the latest health, nutrition, and gut health research and translate it into practical advice to improve your health & weight. Join ZOE Science & Nutrition, on a journey of scientific discovery. Hosted by Jonathan Wolf.

Categories: Health

Listen to the last episode:

Humans have been in love with chocolate for thousands of years. But not all chocolate is created equal, both in terms of health and taste. In this episode, chocolate expert Spencer Hyman and Professor Sarah Berry will take us on a trip into cacao. They’ll teach us what distinguishes good chocolate from bad chocolate and how we can beat our impulse to binge.  Spencer breaks down how to produce craft chocolate. In six steps he will show us how we get from bean to bar. Sarah shares research into the health benefits of chocolate with a focus on fibre, flavanols and theobromine. They will also look at the controversy around the association between chocolate and heart health.  🥑 Make smarter food choices. Become a member at zoe.com for 10% off with code PODCAST 🌱 Try our new plant based wholefood supplement - Daily 30+ *Naturally high in copper which contributes to normal energy yielding metabolism and the normal function of the immune system Follow ZOE on Instagram. Timecodes: 00:00 Can chocolate be healthy? 01:32 Quickfire questions 03:37 From cacao bean to chocolate bar 05:30 What is cocoa butter? 08:03 Healthy chemicals in chocolate 09:19 Is chocolate healthier than other treats? 14:16 Why chocolate melts in your mouth 16:20 Chocolate and cholesterol 23:30 Why savouring flavour improves health 23:25 Can we trust the chocolate industry? 33:00 Is mainstream chocolate healthy? 40:30 The unhealthiest ingredient in chocolate 43:45 Craft chocolate tasting session 44:45 How to make your chocolate last longer Mentioned in today's episode: Chocolate cravings in American and Spanish individuals: biological and cultural influences (2006), published in Appetite Health benefits and mechanisms of theobromine (2024), published in Journal of Functional Foods Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons (2005), published in American Journal of Clinical Nutrition Effects of chocolate on cognitive function and mood: a systematic review (2013), published in Nutrition Reviews Have feedback or a topic you'd like us to cover? Let us know here. Episode transcripts are available here.

Previous episodes

  • 158 - Which chocolate is the healthiest? | Spencer Hyman and Prof. Sarah Berry 
    Thu, 19 Sep 2024
  • 157 - Recap: How to heal your gut health after taking antibiotics | Prof. Tim Spector 
    Tue, 17 Sep 2024
  • 156 - Seed oils are not ‘evil’ - they could lower your risk of disease | Prof. Sarah Berry 
    Thu, 12 Sep 2024
  • 155 - Recap: How much coffee is bad for your health? | Prof. Tim Spector and James Hoffmann 
    Tue, 10 Sep 2024
  • 154 - Davina McCall: Make this choice every day to reduce menopause symptoms 
    Thu, 05 Sep 2024
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