Comments by "" (@krollpeter) on "CNA | Talking Point | E28: Wholemeal or multigrain? The truth about "healthier" breads" video.

  1. Most chocolate in this region is made from cocoa beans, sugar, skimmed milk powder, vanilla (likely artificial), palm oil and often also flavour (to save on expensive cocoa). Real chocolate such as the German, Belgian or Swiss chocolate is made from cocoa beans, sugar, whole milk powder, vanilla, and cocoa butter. In the EU it is not permitted to call the above product chocolate. It is a highly processed product, this is true. But you should know that chocolate production is entirely a physical process, not a chemical process. This is a big difference. No chocolate product can be called a health product. But the first product that I described, the not real chocolate, is one of the most unhealthy products to be found in the entire food market. It promotes diabetes, obesity and heart disease. The artificial chocolate causes the throat to become scratchy. It has a warm, unpleasant melt, and a somewhat waxy, smeary mouthfeel. Real chocolate provides that certain "satisfactory" feeling even if we only eat a small quantity. It melts pleasantly in the mouth and disappears completely without smeary feeling, and it has a bit of a cooling sensation. Therefore, it does not cause a scratchy throat.
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  2. White flour is robbed of all its nutritional value. It only delivers calories and taste. White flour will make the blood sugar levels peak up quickly. Wholemeal flour has fibres and a number of minerals and vitamins. It has the same number of calories, but also a nutritional value. A bread with 30 % wholemeal flour should not be allowed to be called wholemeal bread, because the nutritional advantage is very small only, yet it raises the impression in the customer that he is getting something wholesome. The main part of the recipe should be clearly above 50 % wholemeal.
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