Thanks for this! What about lead in chocolate? That seems like a much greater concern than cadmium.

People get suspicious about metals in dark chocolate but they don't question all the harmful chemicals and shady ingredients in fast food, highly processed foods.🙄

As a new mom who ate small amounts of chocolate daily through out pregnancy and while breastfeeding, you’ve helped lower my anxiety.

I love Dandelion chocolate. I first found it at the SF airport. Last year I found it at Oxbow market in Napa. Recently, I found it at the Venetian resort in Las Vegas. Lets just say, I buy it whenever I see it. At the price of Dandelion chocolate, I doubt I will ever eat enough chocolate to have any toxicity 😂😂😂

Could you also talk about lead in chocolate? Thank you~

The name Cadbury sure hits different now lol

What about Lead, the study also mentions Lead?

Loved your honest, say it like it is approach.

If as the CR article states that avoiding the beans exposed to the outer shell is a way to dramatically reduce the lead count, then why isn't this put into practice? (cadmium aside)

I think hydroponics is the only available option if zero-tolerance is the goal but the flavor/aroma is soil-dependent as in good grapes. Chocolate has something like 400 aromatic compounds vs 200 for wine, so soils/mineral levels are crucial to final chocolate taste. According to chatGPT, rice can have equal or more cadmium than cacao (0.3micrograms/g) and equivalent lead (0.1 micrograms/g) amounts as it is good at uptaking heavy metals.

yep! that was helpful, reasonable and well done. thanks

great information thank you greg and craft chocolate tv

As Cacao (not Cocoa) producer and chocolatier in Costa Rica I know that Cadmium and Lead can be found in quantities higher than the maximum levels accepted in some brands of Dark Chocolate. Even so, I am happy to say that none of them are related in any way from Costa Rican grown bean to bar brands. Understanding the issue: Another way of look at the quantities accepted is: 0.30 mg per kilo of Dark chocolate, take into account that a real, correctly named Dark chocolate are those chocolate bars from 65% to 100%.

Very informative. Thank you!

Thank you for your helpful info on this matter

Looking at the reports it would appear that the chocolates reported as safe are mostly the ones with fillers such as sugar. What then is the dioxin level in those brands? I suspect there are tradeoffs.

There's a lot of ways to get rid of heavy metals inside your body (lead, cadmium...). If you really worry about you can just get cocoa flavonoids but just thinking the benefits and the marvelous taste I wouldn't give up those 100% ones 😂. Maybe I'll choose the tested chocolates in the future but does it really matter? I'm on healthy keto and doing 18+6 fasting always like I said there's heaps of ways to help you clean your body.

This was excellent info! Thank you!

Thanks Greg!

Good video and great information.

You all are A+

how about lead?

I love this guy.

great content! Thanks for providing this information!

Thank you for this information. As a cocoa beans dealer how can I find out cadmium in my stock?

Won't the cadmium stick to the mercury in my teeth?

0:03 Did you just FART while recording?? Wow! That's what you call "keeping a stiff upper lip".

You didn't even mention lead on cocoa.

Chocolate is very weird chemically, has anyone checked the bioavailability of cadmium from food sources? Should be easy to test with a few willing volunteers. Cadmium, like many heavy metals, forms insoluble compounds with sulphur. This means it will also bind to some proteins. Fermentation often produces sulphides and sulphur compounds. Off-topic, have you tried making chocolate from dandelion roots? Some dandelion coffee is quite tasty, all depending on the roast. You could do a special Dandelion dandelion chocolate. Perhaps not just dandelion but a blend.

Valentines Day , may look a little different this year :(

I suspect a lot of it comes from the stones in the conching? machines.