We totally get it—dark chocolate isn’t for everyone. Unfortunately, though, milk chocolate just doesn’t have the same naturally-occurring health benefits as its antioxidant-rich counterpart. But that might change according to a new study by the U.S. Department of Agriculture and North Carolina State University published in this month’s Journal of Food Science.
The study found that by adding extracts from peanut casings to milk chocolate—which sounds gross but stay with us—the antioxidant levels increased without leaving a bitter aftertaste.
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“The compounds in peanut skins are the very same ones found in other sources such as cocoa, tea, and cranberries; that is catechin, epicatechin, and procyanidins,” says food scientist Lisa L. Dean, who authored the study.
In laymen’s terms, it’s the stuff that makes dark chocolate so good for you (in small quantities, of course), helping to reduce the risk of heart disease and lower cholesterol. Turns out, peanut extracts have some of those same powerful abilities, so Dean figured, why not add them to something that already tastes delicious like milk chocolate? A woman after our own heart!
Now, before you get too excited, keep in mind that despite the possibility of greater antioxidant power, milk chocolate will always contain more sugar and saturated fat. If you can get used to the taste, dark chocolate is by far the better choice. One bite of our Dark Chocolate Chunk Cookies and you’ll definitely be sold.