Hot Chocolate
Taxing the Sweet Tooth
There have been rumours recently concerning our favourite cocoa product. Scottish GPs have suggested levying a tax on chocolate in an attempt to reduce consumption. With obesity rates approaching 25% among the Scottish population, Dr David Walker felt the need to provoke debate (1).
The facts speak for themselves. A modest 225g (8oz) bag of chocolates contains approx 1200 calories, which is almost half an adult's daily energy requirement (2). It would also take at least three hours of brisk walking to burn off these calories by exercise. So is there a good side to chocolate?
Pros and Cons
The dark gourmet variety is stuffed full of cocoa solids and hits the headlines as a superfood on account of friendly chemicals called flavonoids which reduce the risk of high blood pressure and heart disease. Sadly, these curative powers are only temporary, and have to be offset against the more permanent effects of consuming large quantities of saturated fat and sugar. Drinking it is delightfully dangerous if you follow the French example and opt for molten hot chocolate rather than the powdered variety from a tin. The drinks machine in the staff canteen has a lot to learn.
Market Forces
Supermarkets now offer a wider variety of chocolate brands – at a price. Chocoholics should brace themselves for further increases because the price of cocoa has been rising recently partly as a result of heavy demand, and as a consequence of the severe droughts in West Africa. The rigours of the global market do little to support the lot of the farmers, who earn a pittance from their smallholdings. A few manufacturers have embraced the Fair trade ethos, so it is worth looking out for these labels and scoring some eco-points.
A Useful Strategy
One bar with very high cocoa solids (85%) also has a reduced fat content. It will set your teeth on edge, but cut down on the calories. More palatable entry-level products contain 75% cocoa, compared to standard dairy milk with around 50% (3). Your taste buds will soon get used to the richer taste of dark chocolate, which is less addictive than its paler, sickly counterpart. Avoid storing any chocolates in the fridge next to the onions, because the results will be less than savoury. Sudden changes in temperature affect the flavour and cause the unsightly bloom of cocoa butter on the surface. A cool, dark place with low humidity is all that is required to conserve the goods safely for up to a month - if you must.
Perhaps we can solve the paradox of our addiction by mentally reversing the current fast food marketing trend and elevating the status of chocolate from a lowly snack to a weekend treat, preferably the Belgian variety. Then you can tax it as a luxury - just like alcohol and cigarettes!
References:
- Dr David Walker (2009) "GPs Vote Against Chocolate Tax". BBC UK News 12/3/2009.
- Food Standards Agency (2008) Manual of Nutrition 11th edition. TSO (UK)
- Fox B. A. Cameron A. G. (1995) Food Science, Nutrition and Health. Arnold.
Temptation Time
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