In researching and writing this white paper, I discovered that my sweet tooth was healthy.
You see, I like dark chocolate. Really dark chocolate – 90% cocoa, dark chocolate.
And that level of cocoa has a ton of flavonoids.
Studies show the flavonoids in cocoa have a positive effect on blood pressure, cholesterol, diabetes risk, and inflammation.
These health benefits come about because of fermentation of the cocoa in the colon.
So what better way to make chocolate a functional food than by adding probiotics?
But they can’t be just any probiotics.
They have to be probiotics with a “tough outer shell.”
This shell protects the live bacteria until it reaches an environment ripe for germination — in the colon.
There the probiotic and chocolate benefit each other.
The tough outer shell of this particular probiotic also protects it from the harsh conditions of making functional foods.
This white paper is written about Bacillus Subtilis, which is a “spore-producing” probiotic. I coined the term, “tough outer shell” so readers could grasp how it works in your body as well as during manufacturing.
Click here to read the white paper
CLIENT: Deerland Enzymes
GOAL: To show how dark chocolate & DE111 work well together. Dark chocolate is a prebiotic, which is beneficial for probiotic absorption.
