uuy8778yyi
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- Joined
- Dec 21, 2014
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That's probably one reason why they started roasting cacao after the fermentation processSuch_Saturation said:post 98717 Mold also increases, though.
Dan Wich said:post 98797 From what I recall when I was scrutinizing Dave "Butterchomper" Asprey's coffee, roasting seems to knock out high percentages of mycotoxins. The longer/hotter the better, of course.
CoolTweetPete said:post 98800 If I recall correctly Dave's argument was always that roasting is effective at removing molds, but not the mycotoxins because they are inorganic.
Dan Wich said:post 98805CoolTweetPete said:post 98800 If I recall correctly Dave's argument was always that roasting is effective at removing molds, but not the mycotoxins because they are inorganic.
Hmm, I'll have to track down the studies again, but I'm pretty sure there were a few where mycotoxin levels were lower after roasting. Even if roasting only kills the mold, I'd think that would still result in less mycotoxin long-term.
CoolTweetPete said:That's a fair assumption to make. I don't buy Dave's marketing that any detectable level of mycotoxins will 'damage your performance'. This is some weird modern day germaphobia he has.
Here's a few relevant ones:Some handsome devil said:post 98805 Hmm, I'll have to track down the studies again...
do you need to roast cocoa powder too, or is it fine to directly mix into milk? is it better if it's alkalized, what's the advantages of alkalized?It makes no sense to eat it raw
Ancient cultures all roasted and brewed it, similar to coffee
Chocolate: A Double-Edged Sword