Food companies use over 61 different names (and counting) for sugar and sucrose on food labels, including Coconut Sugar, Honey and High Fructose Corn Syrup? The Good Chocolate contains none of them.
There are plenty of good reasons to watch carbs from added sugar: reduce caloric intake, lower the body’s insulin response, and avoid carbs without nutritional value. And BTW, Net carbs are defined as total carbs minus fiber and Erythritol.
Getting rid of the 5 to 12 teaspoons of sugar ordinarily found in chocolate led to a significant reduction in calories. Up-to 45% less calories than your average dark chocolate. And by the way, we found out that it radically enhances cacao’s natural flavors. We have yet to find any chocolate bar that has fewer calories per ounce. Nothing compares.
The Good Chocolate is ideal for people who keep track of their blood sugar levels. Raw cacao sweetened with Erythritol’s zero glycemic index means you can say bye-bye to sugar crashes. That’s right, diabetics can now have their chocolate and eat it too.
Most sugar alcohols like Maltitol or Xylitol can cause bloating or digestive problems. Manufacturers are required to post warnings about digestive problems on packaging. But not The Good Chocolate, Erythritol, Mesquite powder and Stevia are much easier to metabolize and very digestion-friendly.
(Exept for Dark Milk Flavor)