31–40 of 67 posts
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Here are the tests consumer reports did a while back: https://www.consumerreports.org/health/food-safety/lead-and-...
Consumer Reports is just blogspam now. If you read anything they write about a topic you're expert in, you realise how much bullshit they spew. It's all just garbage to slap ads around.
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Just a matter of concentration. 80% of 100g is more than 40% of 100g. It's that simple.
How do we know that? I'd ask both us and NYT to be scientific about it. Cargo culting science: "We tested dark chocolate and it was bad" => avoid dark chocolate and no further conclusions. (Media is full of this pattern.) More rational investigation: "We tested dark chocolate and it was bad" => Find the problematic ingredient => What are the other places we use this ingredient?
Homer Simpson suggestion: what if we put massive magnets in the production process?
That is in fact quite common in food production, but all it accomplishes is removing metal filings from processing machinery. It can't remove molecular metal contamination from the food itself. Also, lead isn't ferrous.
Earlier quoted context omitted.
Just a matter of concentration. 80% of 100g is more than 40% of 100g. It's that simple.
How do we know that? I'd ask both us and NYT to be scientific about it. Cargo culting science: "We tested dark chocolate and it was bad" => avoid dark chocolate and no further conclusions. (Media is full of this pattern.) More rational investigation: "We tested dark chocolate and it was bad" => Find the problematic ingredient => What are the other places we use this ingredient?
Are there any more comprehensive articles? I don’t find the recommendation here to be especially convincing or well-researched.
The main issue here is how we pretend to recycle batteries and electronic components while what we really do is dumping them to African countries such as Ivory Coast, Ghana which are the very same countries that produce the highest amount of Cacao. Stop buying new electronic stuff / computer / gadgets / appliances every other years guys. This whole scheme of growth and making and buying new things while we still have…
Earlier quoted context omitted.
How do we know that? I'd ask both us and NYT to be scientific about it. Cargo culting science: "We tested dark chocolate and it was bad" => avoid dark chocolate and no further conclusions. (Media is full of this pattern.) More rational investigation: "We tested dark chocolate and it was bad" => Find the problematic ingredient => What are the other places we use this ingredient?
The metals come from the cacao, and milk chocolate has much less cacao by volume, because it is diluted by lots of milk solids and sugar. Unless there are also surprising amounts of metal in milk/sugar, why would they need to be more rigorous about investigating milk chocolate?
Earlier quoted context omitted.
How do we know that? I'd ask both us and NYT to be scientific about it. Cargo culting science: "We tested dark chocolate and it was bad" => avoid dark chocolate and no further conclusions. (Media is full of this pattern.) More rational investigation: "We tested dark chocolate and it was bad" => Find the problematic ingredient => What are the other places we use this ingredient?
Read reports and don't expect media to throw numbers and mathematical proofs. They are a business and have to cater to general public who don't really understand or care.
But yes, stories are mass produced and nobody has the time for that.
Earlier quoted context omitted.
The metals come from the cacao, and milk chocolate has much less cacao by volume, because it is diluted by lots of milk solids and sugar. Unless there are also surprising amounts of metal in milk/sugar, why would they need to be more rigorous about investigating milk chocolate?
One could speculate around cocoa butter, which is replaced by cheaper fats in cheaper and milk chocolate. But that's just me wondering, trying to make sense of why dark chocolate in particular.