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The latest superfood superstar: raw chocolate, dark chocolate’s slightly

stronger, nuttier-tasting cousin. It has approximately three times the

disease-fighting antioxidants of dark chocolate because it’s never

heated above 45 degrees, which companies claim helps retain the

antioxidants and enzymes that can get lost during dark- and milk-

chocolate production. Raw chocolate can taste bitter, so start with

bars that add fruit to help tame the bite. One to try: Righteously

Raw (available at Whole Foods and other natural grocers), which

comes in creative flavors like rose, açaí, goji, and maca.

13

december

2014

yogajournal.com