Cool. But could you go deeper into why you prefer Cocoa Powder to Nibs? Is it because the powder is roasted diminishing possible antinutrients? By the way consumption ofcocoa butter alone seems to have oxidative effects, and not when having it in companionship of cacao's antioxidants and polyphenols. I hope it is not the same for transdermal cocoa butterCoconut wasser, tubers, cocoa powder, leafy greens, dates, are good sources
'Our results indicate that the chocolates’ polyphenolic anti-oxidants enriched the lipoproteins and protected them fromoxidation. We have also demonstrated this in our plasma spikingstudy reported herein and previously with pure polyphenols (29)and polyphenols in beverages (30). Kondo demonstrated asimilar increase in LDL lag time 2 h after human consumptionof 35 g of delipidated cocoa (31). In our study cocoa butter fatis a significant in vivo pro-oxidant. The postprandial oxidativestress of cocoa butter is completely blocked and overcome bythe antioxidants from the chocolate.'