Calcium supplements for chocolate
By Janet Raloff
Chemists have found a way to make dark chocolate a tad more healthful–without affecting its taste.
Scientists at the Nestlé Research Center in Lausanne, Switzerland, replaced table sugar equal to 2.5 percent of the candy’s weight with an identical amount of calcium carbonate, the stuff of chalk. Then, every day for 2 weeks, they gave two 50-gram snacks of either the modified or the unmodified chocolate to 10 male volunteers. After waiting another 2 weeks, they repeated the experiment, this time giving each of the men the other chocolate.