Chocolate comes from a plant that is fermented to give it great complexity. By fermenting it with microbes, when it's laid out in these hot tropical areas, this breaks down the plant into lots of chemicals. These protective chemicals, polypenals, are retained in the chocolate and so when you eat them, are then liberated in your gut. And these are like rocket fuel for your gut microbes. Good chocolate has the least number of ingredients, so eating glue is bad.

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