I recently started a new eating regimen. Some of you may have heard of it. It's called the Specific Carbohydrate Diet. This eating regimen eliminates the ingestion of all complex carbohydrates. It also suggests the elimination of chocolate. Yikes! Let's just say there some things that I do not agree with. There is no real explanation to why we must eliminate chocolate other than just don't do it. I could see eliminating a processed chocolate bar that has sugar added to it, but my real inquiry lies in the raw or roasted cacao bean.
Do any of you more scientific molecular cacao heads know the type of carbohydrate that naturally occurs in the raw cacao bean. Is it a monosaccharide (simple) or disaccharide (complex) carbohydrate? And if so could you link me up with some data that supports this.
I appreciate any insight.