Heal Me with Chocolate

Can you really trust the label on your chocolate bar? You know, many people see words like "organic," "dark chocolate," or "keto friendly" and assume they're making a healthy choice.

• What if I told you that lecithins and fillers do more harm than you think?
• That sugar free chocolate might still spike your blood sugar?
• And that even organic chocolate can contain heavy metals?

I'm talking about five truths that may change ...

Where does your chocolate come from? What do ethical farming, healthy soil, and trusted suppliers mean for the chocolate I eat every day? 

In this episode, I'm sharing:

• Why ethical cacao sourcing matters for farms, people, and the planet
• How ancient traditions and soil practices shape every bite
• What you should know about heavy metals in store-bought chocolate

Join the community to discover how food can support well...

Is there a right time to eat chocolate, or does it really matter? 

People often believe chocolate is just for dessert or a special treat, but I found that timing your chocolate can change your energy, focus, and even your sleep. On today’s episode, I’ll talk through:

• What happens when you eat chocolate in the morning
• How chocolate can support workouts and endurance
• Why chocolate at night may help or hurt your ...

Have you ever picked up a sugar-free chocolate bar and wondered what really goes into it? Maybe you have seen stevia, monk fruit, or erythritol on the label, but you are not sure what each one means for taste, for your blood sugar, or even for your stomach. In this episode, I’m breaking down what these sweeteners do:

• Where each sweetener comes from and how it is made
• How each one changes the flavor and texture of chocola...

How does chocolate affect heart health, brain function, mood, and immunity?

Dr. Beata Lerman explains the effects of minimally processed dark chocolate on the body. She describes flavonoids like epicacin, magnesium, and theobromin as key compounds in cacao. These components help relax blood vessels and lower blood pressure. Dr. Lerman shares that communities with frequent cacao consumption tend to see lower hypertension rates and g...

What makes functional chocolate different from the regular chocolate most people eat?

Dr. Beata Lerman breaks down the concept of functional chocolate, which falls under the broader category of functional foods. Functional chocolate uses premium cacao that is minimally processed and often grown in biodiverse, agroforestry conditions. 

Included ingredients like adaptogens, prebiotics, and nootropics create products intended to ...

How can chocolate lovers truly know if their sugar free treats are as guilt-free as they hope?

Dr. Beata Lerman breaks down what “sugar free” really means on chocolate labels, highlighting hidden sugars and explaining glycemic impact. Many products use sweeteners, sugar alcohols, or even high glycemic additives that still affect blood sugar and health. Choosing wisely means understanding these ingredients and their effe...

How can we truly know which nutrition advice to trust in a world of conflicting opinions and influencers?

Dr. Beata Lerman challenges listeners to "believe your eyes" rather than blindly follow experts, emphasizing the importance of personal experience and continuous glucose monitoring. She dismantles myths around sweeteners, explaining the nuances of natural versus artificial options and their real effects on metabolic health.&nbs...

Why do foods in the U.S. still contain artificial colorings banned in much of the world?

Dr. Beata Lerman explores the history and health impacts of food dyes derived from petroleum and other sources, linking them to issues like ADHD, allergies, and even cancer. While many countries prohibit these additives, American food manufacturers continue to rely on them for profit and visual appeal. 

Dr. Lerman advocates for natural alt...

What makes chocolate compatible with ketogenic, diabetic, and vegan diets?

Dr. Beata Lerman shares her journey as a cancer survivor seeking a diet that avoids feeding cancer cells. She describes developing Sinless Treats chocolate after not finding sugar-free and additive-free options. 

Testing with continuous glucose monitors showed her chocolates didn't spike blood sugar in keto, diabetic, or healthy individuals. She details...

What is the difference between bean to bar and tree to bar chocolate?

Dr. Beata Lerman explains the chocolate-making process from cacao farms to finished bars. She discusses how chocolate makers start with whole cacao beans, roasting and refining them, which differs from chocolatiers who use already-made chocolate to create confections. Some chocolate makers work directly with farmers to source beans and handle fermentation methods...

Why is the type of cacao used in chocolate important for taste, health, and ethics?

Dr. Beata Lerman explains the origins and differences between the main types of cacao, focusing on Cacao Nacional, a rare variety recovered in Ecuador. 

Most chocolate relies on Forastero cacao, which is widely grown but offers a different taste profile than Cacao Nacional. Industrial chocolate production often removes cacao butter to sell to o...

What natural sweeteners can be used in chocolate to avoid blood sugar spikes?

Dr. Beata Lerman reviews alternatives to sugar in chocolate making. She discusses how fiber helps slow sugar absorption, resulting in a gentler impact on blood sugar. 

By using unprocessed cacao beans and retaining the shell, the chocolate contains more fiber. In its whole plant form, stevia packs a potent sweetness and lack of glycemic impact. Inuli...

What really happens to chocolate before it lands on your grocery store shelf?

During this episode, you’ll learn what’s inside a common chocolate bar. Dr. Lerman explains how modern chocolate processing removes most cacao butter to sell it for other uses, then substitutes cheaper oils and additives. 

The result is a product with hidden sugars, hydrogenated vegetable oils, emulsifiers like lecithin, and little of the...

Why would a cancer researcher turn to chocolate as a tool for better health?

Dr. Beata Lerman opens up about her journey from gene therapy and cancer research to developing food as a form of medicine. After being diagnosed with cutaneous T cell lymphoma, she began investigating the relationship between sugar and disease. Her search for healthier options led to cutting sugar and processed foods, a process she describes as challengin...

Heal Me with Chocolate is hosted by Dr. Beata Lerman, scientist, cancer survivor, and founder of Sinless Treats Chocolate. Each episode explores the intersection of food, health, and science, focusing on how ingredients like sugar and processed additives affect the body.

Dr. Lerman shares her personal journey of overcoming cancer, eliminating sugar, and developing chocolate using only natural, metabolically friendly sweeteners and ...