Calcium supplementation of chocolate: effect on digestibility and lipids
This article examines the effects of adding calcium to chocolate to lower the absorption of the fat. The addition of calcium carbonate lowered the absorption of lipids without affecting the taste. A few things to consider here. First, we all know that, if we knew a particular type of chocolate had less absorbable fat, we would just eat MORE of it (bottom line…by stock in Hershey’s). Next, what does this tell you about how effective calcium carbonate is at getting into our bones, where we need it? Not very effective is lipids can effect its absorption.
AJCN — Abstracts: Shahkhalili et al. 73 (2): 246