The Evolving State of Poison Candy and Food. Governing Bodies are Ineffective for The Safety and Health of Americans. Don't Fall for The Lies and Propaganda. Stay Alive.

Today I had a discussion with a medical professional who in my opinion has been victimized by the food industry and sustained a long time battle with obesity.  Despite being a highly trained active medical professional in the medical industry,  our discussion was primarily around reading labels and gaining an understanding that the same agency that regulates our available pharmaceutical drugs, also regulates the poisons and toxins in our food.  It is my opinion that this ongoing vicious cycle of poisoning the masses and population, including children, is deliberate.  You cannot convince me that the medical community and the doctors and scientists of the FDA that purportedly have the highest and most elite educations, does not know that the population is deliberately being poisoned among other maladies, in order to create sick people so doctors can engage in extremely costly surgeries, administer pharmaceutical drugs to their patients that many times exacerbate their conditions or worse.  Ignorance is not an excuse when it is coming from Doctors and research scientists that are causing mass illness and death.  

Education on health and wellness is more important today then ever before.  Mass vaccinations, food industry propaganda,  science created viral warfare,  and the individuals responsible for all of these crimes against humanity seriously needs to be addressed.  Health statistics in the United States is not improving.  The only possible way for it to improve is mass education and a total boycotting of all these harmful items that are thrown at us every day.  How can you explain the artificial potatoes with all kinds of chemicals in them,  being fed to hospital patients?  How can you explain that healthcare workers do not have the most healthy choices in their cafeterias?   And the same for Law enforcement officers as well.  Double tours,  rushing to and from work,  grabbing those quick unhealthy meals eventually winds you up in a hospital,  exactly what the plan for food and drug elitists want.  Wake up and smell the coffee.  Our governing agencies are full of incompetence and fraud.  The system  creates modern day Frankensteins that results from excessive greed at the cost of our health, wellness and lives. Something has to give. Learn what the evils of capitalism and greed is doing to all of us. 

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The Evolution of American Chocolate: A 50-Year Comparison and Its Health Implications

Chocolate has long been a beloved treat in America. Over the past five decades, however, the ingredients and production methods have changed significantly—shifts that influence not only flavor and texture but also our personal health. This post examines what has changed in the makeup of chocolate and discusses some of the negative health impacts stemming from these modifications.

Then vs. Now: A Comparison

Aspect	Chocolate 50 Years Ago	Chocolate Today
Sweeteners	Cane sugar, honey	High-fructose corn syrup, artificial sweeteners¹
Fats	Cocoa butter	Cocoa butter, palm oil, hydrogenated oils²
Milk Content	Whole milk, cream	Skim milk, milk solids, whey protein²
Additives	Minimal preservatives	Emulsifiers, stabilizers, artificial flavors¹
Chocolate Purity	Higher cocoa content, fewer fillers	Often diluted with fillers and additives²
Processing	Traditional, artisanal methods	Industrialized, mass production³

Key Changes in Ingredients and Production

• Ingredient Modifications: Traditional formulas with high cocoa content and natural sweeteners have given way to recipes that incorporate high-fructose corn syrup and artificial additives. These changes support cost efficiency and extended shelf life but often come at the expense of nutritional quality¹.

• Shift in Fats: While pure cocoa butter was once the standard, many modern formulations use a blend of fats—including palm oil and hydrogenated oils—to create a specific texture and flavor. However, these substitutes have been linked to adverse cardiovascular effects².

• Milk and Fillers: Over time, the creamier profiles derived from whole milk and cream have been replaced in many instances by skim milk and other milk derivatives. This change not only modifies taste and texture but also reduces the concentration of beneficial cocoa antioxidants available in a purer chocolate formulation².

• Industrial Production Methods: Advancements in industrial processing methods have made chocolate more uniform and widely available, though they sometimes reduce the artisanal quality and purity of the ingredients³.

Health Considerations: Negative Impacts of Modern Ingredients

While modern chocolate offers consistency and a longer shelf life, several changes in its formulation have sparked health concerns:

• High-Fructose Corn Syrup and Excess Sugars: The adoption of high-fructose corn syrup in place of traditional cane sugar has drawn significant criticism. Excessive intake of high-fructose corn syrup has been associated with an increased risk of obesity, insulin resistance, and type 2 diabetes. These metabolic issues are central to the rising prevalence of chronic health conditions in the modern diet⁵.

• Use of Hydrogenated Oils and Palm Oil: Hydrogenated oils create trans fats—known to raise LDL (bad cholesterol) and lower HDL (good cholesterol)—contributing to cardiovascular disease. Although regulations have reduced trans fat levels in many foods, the continued use of these fats in chocolate raises similar health concerns².

• Dilution of Beneficial Cocoa Content: The trend toward diluting cocoa with fillers and additives can lower the levels of cocoa flavonoids, which are antioxidants known to offer potential cardiovascular and cognitive benefits. A reduction in these beneficial components may diminish some of the protective effects inherent in traditional chocolate formulations²,⁵.

• Emulsifiers and Gut Health: Some modern emulsifiers and stabilizers found in chocolate have been implicated in altering the gut microbiota, potentially contributing to inflammation and long-term metabolic disturbances⁵.

Conclusion

The evolution of American chocolate over the past 50 years illustrates a balance between innovation and tradition. While modern processing techniques and ingredient substitutions have made products more economically viable and shelf-stable, they have also introduced negative health implications—notably through the use of high-fructose corn syrup, hydrogenated fats, and additives that may alter nutritional benefits. Understanding these changes can help consumers make more informed choices when indulging in their favorite sweet treat.

Footnotes

1. Smithsonian Magazine, "A Brief History of Chocolate in the United States," accessed April 21, 2025, .

2. Virginia Tech Digital Archives, "Chocolate and Its Evolution Over Time," accessed April 21, 2025, .

3. Brown, Allison L., Alyssa J. Bakke, and Helene Hopfer, "Understanding American Premium Chocolate Consumer Perception of Craft Chocolate and Desirable Product Attributes Using Focus Groups and Projective Mapping," PLOS One, November 4, 2020, .

4. Broke and Chic, "How Have Chocolate Trends Changed Over The Years," accessed April 21, 2025, .

5. Harvard Health Publishing, "Chocolate: Pros and Cons of This Sweet Treat," Harvard Health, February 1, 2014, .

References (Chicago Style Citation List)

• Smithsonian Magazine. "A Brief History of Chocolate in the United States." Accessed April 21, 2025. .

• Virginia Tech Digital Archives. "Chocolate and Its Evolution Over Time." Accessed April 21, 2025. .

• Brown, Allison L., Alyssa J. Bakke, and Helene Hopfer. "Understanding American Premium Chocolate Consumer Perception of Craft Chocolate and Desirable Product Attributes Using Focus Groups and Projective Mapping." PLOS One, November 4, 2020. .

• Broke and Chic. "How Have Chocolate Trends Changed Over The Years." Accessed April 21, 2025. .

• Harvard Health Publishing. "Chocolate: Pros and Cons of This Sweet Treat." Harvard Health, February 1, 2014. .