Chocolate As a Health Food: The Power of Chocolate + Adaptogens with Jonathan Pantalis

How he almost opened a pie shop- a wild story and his journey into the world of chocolate

What the real story of chocolate is, and all of the components that can be in chocolate

The dark side of chocolate and how it can be a healthy food when it’s done right

How heavy metals can be in chocolate if it isn’t sourced well

Why you crave chocolate and why this might not be a bad thing

What true chocolate is and why raw, fresh cacao beans actually taste horrible

When mold contamination can happen in the chocolate-making process and why a lot of chocolate has mold and heavy metals.

What theobromine is in chocolate, and how can this be beneficial

The bliss molecules in chocolate that can support neurotransmitters and energy production

Why he isn’t a fan of alternative sweeteners in chocolate and what to watch out for

His take on monk fruit and how it can be used in a healthy way, as well as how it's grown makes a huge difference since it's technically a juice extract

What fair trade actually means and why chocolate prices have tripled in the past few years

Why he uses ashwagandha, cordyceps, and reishi

How certain adaptogens can help with cortisol and hormones

Why many products only contain trace amounts of adaptogens, even if they’re listed on the label