Lately I've found putting cocoa powder on food, especially eggs and beans is good. 

I have purchased 100% cocoa powder like this one -Hersheys-Cocoa-Special-Dark-8-Ounce

There is 1 gram net carb and 1 gram protein per serving.

I read a book called Chocolate: A healthy pastime that said that 100% cocoa has much more antioxidant power than blueberries and it doesn't spike insulin.

This isn't the same as buying milk chocolate or chocolate bars as the only product in these is cocoa.

In the zone literature it is mentioned with many deserts but I was wondering if anyone used it for normal meals like I do?  Or if you think its somehow unhealthy?

I use organic natural Cocoa Powder. 

I also use organic cocoa powder all the time. I use it in cottage and ricotta cheese and in yogurt as well. And if I'm not mistaken, I believe Sue's brownie batter smoothie recipe calls for a tbsp of cocoa powder- so, I've always been under the impression that cocoa powder is ok.

I agree it is healthy and very beneficial. 

I have a chili recipe that I mix it in with.  Sometimes I will add it to a cup of warm milk for a "hot cocoa" (and I don't add any sweetener to it). 

 

Hi Josh,

Raw cocoa powder (aka chocolate powder, cacao powder) is also a good choice. The brand I like is Navitas. Remember to use it in moderation.

____________________________________________

sue
Consultant of Zone Labs
Certified Zone Affiliate

Lost 100 lbs 15 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil.   ZoneFast 1-2-3 is the best!

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Thanks for the replies!

Sue, why do you say I should use it in moderation? I didn't think it spikes insulin?

I was viewing it as a type of spice like rosemary or basil? Am I wrong about that?

Hello All I'd like to use the cocoa power to sweeten up my diet
but I've no clue as how much I can use?
" There is 1 gram net carb and 1 gram protein per serving"? How big is the serving ? Confused

Cocoa powder is actually bitter not sweet. Serving might be 1 teaspoon, not sure. I use it in my smoothies and ignore any impact oncarbs or fat. I found out that a teaspoon of cinnamon actually adds sweetness to my smoothie. But you need to try various brands of cinnamon - some are spicier than the others. I buy mine in Arabic/Indian shop, and it is sweet-ish in taste

April, you can add a heaping tablespoon of cocoa powder to a smoothie and still be ok re Zone balance. The best kind to use is a raw cacao powder that has not been dutched because it will still be rich in polyphenols (dutched is a process during which it is treated with alkali).

_________________________________

sue
Consultant of Zone Labs
Certified Zone Affiliate

An ADDED benefit to using raw cocoa powder! .
(From HealthyLiving.com)
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The best 100-calorie splurge this summer may be a little candy indulgence that acts like built-in sunscreen: dark chocolate.
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Yep, in a recent study, people who snacked on a tiny bit -- just 100 calories -- of flavonoid-rich dark chocolate every day seemed to be more protected from ultraviolet (UV) radiation by the end of the 12-week study.
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Cacao's Tough Side
To measure the impact that chocolate had on skin's vulnerability to UV, researchers noted how long it took people's skin to burn from UV exposure both before and after the chocolate test period. And after the 12 weeks of chocolate, people appeared to need twice as much UV exposure to get a sunburn compared with how long it took at the beginning of the experiment. Researchers suspect that eating dark chocolate may help protect skin thanks to healthy compounds in the sweet stuff -- like epicatechins, catechins, procyanidins, and other flavonoids. These healthful compounds may boost circulation in small capillaries in the skin, making skin cells healthier and keeping them cooler. These compounds also act like antioxidants, guarding against damage from the sun's harmful rays. (Related: Find the best solution for your skin care problems.)
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Summer Skin Savvy
So, a couple caveats to the chocolate story. First, be sure you choose a dark chocolate to nibble on -- one that contains at least 70% cacao, because cacao is the stuff that has all those helpful flavonoids. Second, don't eat too much, or you'll end up saving your skin at the expense of your waist. Finally, eating a bit of dark chocolate is not a replacement for smart skin protection. It's merely an add-on step you can take in addition to using sunscreen, covering up, and staying out of the sun during peak UV hours.

Neat info, John!

Here are 2 more, that I saw this morning:
(Minimally processed and moderation are THE keys!)
Though 100g is a LOT - I do enjoy dark chocolate and have only 2 small squares of Lindt 85%.
1 serving by label is 4 squares or 40g - so I only have 20g. And Lindt now has a Hot Chille Pepper Dark Chocolate - nice kick at end, and hot Chille Pepper can add to Thermognic effect on metabolism. I also occasionally use raw, unprocessed, virgin cocoa powder in my breakfast smoothie, when I have one. Also helps to hide the (off-mint) taste of the Greens powder I add.
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Cocoa for Fighting Oxidative Stress:
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High intensity exercise, among other things, can lead to greater cell damage due to oxidative stress. High levels of oxidative stress tax our immune system and lead to a reduction in the antioxidants that help regulate oxidative stress. Certain nutrients, like items right in polyphenols and flavanols, have been shown to help inhibit or reduce the amount and the damage that can be associated with oxidative stress.
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The study by Davison et al, used 100g of dark chocolate which has been shown to have the highest flavanol capacity. The results showed that the consumption of dark chocolate, pre-exercise, increased antioxidant status, and increased plasma insulin concentrations both pre- and post-exercise. The research also showed that there was better glucose maintenance pre-exercise, and decreased more significantly post-exercise than the control group.
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This study shows that dark chocolate that is full of flavanols can have beneficial effects by enhancing the antioxidant status pre-exercise, which may help reduce the oxidative stress post-exercise due to high intensity exercise.
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Cocoa and Weight Loss:
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Recent research in Penn State by Gu et al, shows that minimally processed cocoa has higher levels of flavonols and polyphenols, which has been shown to reduce enzyme activity in the stomach. The particular enzymes, pancreatic lipase, secreted phospolipase A2, and pancreatic-amylase, are responsible for breakdown of both fat and carbohydrates in the body.
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Cocoa that has high concentrations of polyphenols and flavanols has been shown to provide inhibitory effects on the enzymes, blocking fat and carbohydrate breakdown in the body. With this inhibitory action and the combination of the right diet, cocoa might possibly aid in weight management.
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Cocoa, in combination with the right diet and exercise program, can have potential health benefits when used in moderation.