Dark chocolate

As a student, I read a book or two by Andrew Weil, professor at the University of Arizona.  He commented somewhere that ginger had a molecular structure that makes it a valuable food to people. I took up the practice of having a cup of tea in the morning with a bit of ginger.  Over the years, I added other items to my mid-morning habit.  Now, I have a date, 6 almonds, a teaspoon of pumpkin seeds and a handful of shelled pistachios.  A few years back, I looked up the benefits of dark chocolate and immediately found a page that said,”Eat more chocolate!”

Yesterday, I wondered if that page was just a come-on without real data behind it so I looked up “is dark chocolate healthy?”. I found a list of important and valuable nutrients in dark chocolate.  It seems that younger people often steer clear of dark chocolate in favor of milk chocolate.  I would not be surprised if older tongues naturally get a better taste for more intense chocolate.