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What's in my Chocolate? What is PGPR???!!!

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So… I try to eat natural foods.  Organic if possible.  No chemicals, no preservatives, no antibiotics.  No fungicides.  No genetically modified foods.

Why?  I truly believe the food we eat is making people sick.  I believe that food is contributing to diabetes, heart disease, autism.  Just do some research.  Things you read will surprise you.  Things I read surprised me.

For the past few months my son has been complaining about brain fog and inability to concentrate.  He’s convinced he has ADD and wants to go on medicine.  Did you ever read the side effects?  So today we went to a naturopathic doctor who thinks gluten is contributing to his issue.  I stopped eating gluten, myself, around Christmas time — after suffering for over 5 years with significant back pain.  I had read a book which discussed arthritic symptoms that people get after eating gluten and figured I’d give it a shot to see what happened.  I have no more back pain.  It’s not a coincidence.  And, by the way, gluten is now bio mechanically engineered.  It’s not what we used to eat when we were younger.

So. . . bread and pasta with gluten I can do without.  Even cake or cookies.

BUT CHOCOLATE?

WHAT HAVE THEY DONE TO MY CHOCOLATE?  I totally had a chocolate craving yesterday.  I was at the food store and figured I’d read some labels (like I always do) to choose the best item.  I saw the words PGPR in the ingredients.  I didn’t remember ever seeing that ingredient before and pulled it up on my blackberry in the store.  I couldn’t believe what I read.  It’s a manufactured fat that they now use in what they call “low cost chocolate”.  It’s in Hershey’s, MARS and Nestle products.  I didn’t get buy any chocolate that day after reading about PGPR.

Per Wikipedia, “[PGPR] is primarily used to reduce the fat content of chocolate. Since 2006, commercial-grade candy bars, such as those made by Hersheys and Nestle, made an industry-wide switch to include PGPR as an ingredient – a possible indicator of a cost saving measure by the commercial chocolate industry. Makers of PGPR (see source link below) such as Danisco and Palsgaard indicate that PGPR can be used to replace the more expensive cocoa butter as an ingredient in chocolate. Palsgaard’s website asserts, “Cocoa butter is an expensive raw material for chocolate manufacturers. By using PALSGAARD 4150 the chocolate recipe has lower costs in terms of less cocoa butter but also gives the benefit of having less fat.”[2]

PGPR is a yellowish, viscous liquid composed of polyglycerol esters of polycondensed fatty acids from castor oil. It may also be polyglycerol esters of dimerized fatty acids of soya bean oil.

PGPR is strongly lipophilic, soluble in fats and oils and insoluble in water and ethyl alcohol. In chocolates it is used as a viscosity-reducing agent.[3] It is virtually always paired with lecithin or another plastic viscosity-reducing agent.”

WHO WANTS TO EAT THAT??????

I feel betrayed, actually.  Not only do I love chocolate, and eat it all the time, but I actually fed it to my kids.  For years.  Research does not know what long term affects PGPR has on a person.  A fat insoluble in water just doesn’t sound healthy.  I don’t think big business and food manufacturers should compromise our health to give their shareholders more profit.

Do you?

What’s in my chocolate.

What’s in my food.

It’s time for people to start asking.

Embrace the www.timetoplay.com philosophy:  You have to be healthy, happy, have money and have a work life balance to have quality of life.  TimetoPlay.com provides all types of resources to help you have a better life.  NEW: poetry corner for people to post their words and self expression and the “Ask Dr. Matt” column where you can confidentially ask relationship questions.  It’s time to enjoy life.