The agency developed a method to extract bean DNA and pinpoint the genetic lineage—or which bean came from which type of cacao tree. Lyndel W. Meinhardt, PhD, a USDA research leader, thinks that the ability to determine where beans come from, like we do with grapes and wine, will result in label changes. In turn, chocolate-makers will know the true value of their beans and verify the product they receive. What does this mean for the consumer? The change will really affect our wallets more than our health. All of the different types of cacao have healthful benefits, but some are more premium crops than others. “Most of the time you’re getting a mixed bag of something,” says Dr. Meinhardt, who explains that less-premium beans could be fetching prices for premium beans. “You’re not getting what you’re paying for.” You can easily enjoy the bountiful benefits of snacking on chocolate—just be sure to choose the best bar you can. “Organic or fair trade and locally sourced [chocolate] tend to have the fewest additives and are closer to their natural form,” says Jaclyn London, a senior clinical dietitian at the Mount Sinai Hospital in New York City. Pick one with fewer ingredients and shoot for 70% or more cacao. Chocolate with higher cacao content tastes more bitter, she adds, though it is packed with more good-for-you flavonoids and antioxidants. More from Prevention: Which is Healthier: Dark Chocolate or Milk Chocolate?
