I not referring to cocoa mix's with sugars, but I'm trying to find out about cocoa processing and if ALL cocoa use is out of bounds with my candida.
I would like to use some non-alkaline plain cocoa powder and a pinch of stevia for a cup of hot cocoa but I'm cautious.
I've been able to find one source on-line that says the dutch cocoa powders are made with by processing the cocoa with yeast (this is the alkalized cocoa powder). But I thought I read another place a while back that all cocoa is processed with yeast --- that this is required to process the beans at even the earliest stage (before cocoa powder).
Would anyone have more detailed info that can address this question for me? Maybe even a page on cocoa bean processing that might get into the alkaline yeast issue.
A cup of hot cocoa with stevia goes a long way towards controlling those very very pushy candia demands for a dose of Sugar
(and a healing set back).