By John Vlahakis

Chocolate is well known for its particular attributes in human society. The manufacture of chocolate starts with a cacao pod, which is, harvested from a cacao tree a tropical tree that only grows within 20 degrees latitude of the equator.  Big corporate chocolate manufacturers like Hershey’s do not sell true chocolate products.  It is too expensive for them to provide you with real chocolate, so they use an ingredient call Palsgaard4150 (PGPR) in all of their products.  PGPR is a substitute for coca butter.  Without coca butter, which is derived from the cacao, pod the FDA does not allow any manufacturer to claim that it is a 100 percent chocolate product.  You’ll see things like made with chocolate or chocolaty on their labels.  The FDA deemed PGPR safe for humans as long as you restrict your intake to 7.5 milligrams per kilogram of body weight.  Otherwise you’d be open to reversible liver enlargement at higher intakes.  Hershey’s even touts this ingredient as being a non-GMO.  In the ever-lasting quest to find low cost ingredients in order to maintain profitability, Hershey’s has even used palm oil, partially hydrogenated vegetable oils in their products instead of cocoa butter.  All of these ingredients will not allow Hershey to claim their products as being true chocolate ones.  The moral of the story is to stay away from large chocolate manufactures that need a long shelf life at the corner gas station.  We all love chocolate, and the best ones to buy in the marketplace use words like organic, and contain cocoa butter.

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