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Discover why Dutching — also called alkalising — can strip cacao of its most powerful flavanols and antioxidants. This short explainer shows how Dutched or alkalised cocoa and dark chocolate lose the bioactive compounds researchers link to heart and brain health, and gives a simple label check: choose non-alkalised or non-Dutched products, raw cacao powder or unsweetened dark chocolate to preserve maximum flavanols. For people interested in cacao health benefits, cocoa processing, antioxidant-ri
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