• May 27, 2015 9:00 pm
  • 14:41 mins

Guest: Larry Stevens, Ph. D., Professor of Psychophysiological at Northern Arizona University  60-percent, 70-percent – 86-percent – that’s what my favorite claims to have - Ghirardelli’s Intense Dark Midnight Reverie chocolate bar. The percentage indicates how much of the bar comes from the cocoa bean – as opposed to other stuff like milk or sugar.  I happen to spend a lot of time perusing the chocolate aisle, so I can tell you with some authority that we’re seeing more and more dark – and really dark – varieties for sale.  I suspect this has less to do with taste preferences and more to do with all the research we’re seeing about how dark chocolate is good for you. . .  Exactly how and why it’s good for us is the subject of a new study published in the journal NeuroRegulation. Northern Arizona University psychology researcher Larry Stevens co-authored the study, and joined us to discuss it.

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