On another thread Samantha posted some very helpful information. She said:
How much cocoa do you need to eat to get a health benefit?
The short answer is: not much!
Health benefits have been associated with the consumption of 100-300 mg/day of procyanidins. (Procyanidins are a category of antioxidants with various health-giving properties. Cocoa is exceptionally rich in procyanidins, and this is the category of chemicals that gets people excited about cocoa's health-giving potential).
So, if you wanted to consume 200mg/day of procyanidins, you would need to eat somewhere in the vicinity of:
5g per day of non-alkalised cocoa powder, or
10g per day of 100% cocoa liquor, or
15g per day of 70% cocoa solids chocolate
These amounts are based on procyanidin levels in non-alkalised cocoa products that contain no dairy.
Gu et al (2006) Procyanidin and Catechin Content and Antioxidant Capacity of Cocoa ...
It's worth noting that these numbers are based on procyanidin levels in commercial cocoa and chocolate products from "major brands" that have undoubtedly been processed in all of the normal ways (i.e. the cocoa has been fermented and roasted etc).
I think that this subject is worthy of it's own thread.
First, let me say "Thank you" to Samantha for your extremely well researched and very helpful information. (For some reason there's no way for me to reply to that post on the Xocai thread.)
I'd like to ask Samantha, or others, a related question-- do you get more health benefits per gram by eating plain cacao nibs? Isn't chocolate made from the nibs? If so, wouldn't that make nibs the most "unprocessed" cacao product available?
I'm new to this so I find all of the information that y'all provide to be fascinating! It's great to be able to glean from your knowledge and research.