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Core message
Not all chocolate is created equal. Dutch-processed chocolate destroys up to 90% of beneficial flavanols, so choose non-Dutch-processed cacao to get metabolic and cognitive benefits.
Apply it today
When buying chocolate, check the label and avoid products labeled 'Dutch-processed' or 'alkalized'; opt for non-Dutch-processed cacao to preserve the flavanols.
Reflection question
What everyday food choices might be silently stripping away the nutrients you think you're getting?

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