If dark chocolate is beneficial for pre-diabetes because of the cocoa then why not just consume cocoa powder and eliminate the sugar in chocolate? After all, sugar can't be better for diabetics or pre-diabetics.
Studies have shown that people with diabetes can safely eat dark chocolate in small amounts. It has a low glycemic index, so it doesn't cause a sudden spike in a person's blood sugar.
But you're right, natural cocoa powder is unsweetened. So it's a great choice for anyone trying to avoid sugar or decrease their sugar intake. Plus it's low in fat.
The only problem with consuming cocoa is that it's extremely bitter. Very few people, if any, could stand to eat it plain. Believe me, I've tasted it! Yuck.
The addition of a sugar substitute solves that problem.
Convenience can be an issue. Dark chocolate is available just about everywhere in many ready-to-eat forms. More and more sugar-free products with improved taste are coming on the market. So it's just more convenient to eat.
Cocoa powder requires at least a little preparation before you can eat it. Or you can consume tasteless cocoa capsules.
So there's no reason why someone couldn't just skip dark chocolate altogether and use natural cocoa powder.
It's really a matter of personal preference. Choose whichever is best for your situation.
Thanks for the great question!
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