Monday, January 26, 2015

Say Cheerio to British Chocolate

“Things in the world are bad enough as it is, and now you’re going to take away our chocolate?”
This is a quote from Ms. Nickey Perry, a British ex-pat in NYC who owns Tea and Sympathy, a tea shop and restaurant, who will now no longer be able to provide her clientele with chocolate yummys from Dear Olde Englande. It seems Hershey Co. has won a long battle to keep competing British chocolate out of the US.

Which you can read about here, but for me, there's a different takeaway than the mere curiosities of trademark infringement and import law.

Fat vs. Sugar

We often scratch our heads as to why Americans are the fattest people on earth. Except it's not really a mystery, when you are shown again and again how our food is engineered different than other countries, for reasons that have nothing to do with nutrition.

From the article (emphasis mine):

Chocolate in Britain has a higher fat content; the first ingredient listed on a British Cadbury’s Dairy Milk (plain milk chocolate) is milk. In an American-made Cadbury’s bar, the first ingredient is sugar
American Cadbury bars also include PGPR and soy lecithin, both emulsifiers that reduce the viscosity of chocolate, giving it a longer shelf life. British Cadbury bars used vegetable fats and different emulsifiers. 

These are themes that will be highlighted again and again on this blog, that sugar is worse than fat, and that American diets are loaded with it--and now they've even managed to make candy worse than it could be!

We'll let the Dowager Countess have the last word:

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