flowerbug
Garden Master
... And since controlling my blood sugar require keeping chocolate consumption to a minimum anyway, I might as well use the few "credits" I have on good quality stuff.
yes, that's about how i see it, why waste my limited calorie budget on bad chocolate?
as for the white chocolate i think of it as milk chocolate without the cocoa powder. i used to make chocolates and some of them were based upon white chocolate (maple walnut), even the filling was white chocolate, but i did use the real stuff and not the coating chips as those i find disgusting (waxy, slimy is how they sit on my tongue and going down, bleh)... i've read a lot of labels of various chocolates and the biggest culprit seems to be the palm oils. which is no big problem for me to avoid them because they shouldn't be in chocolate anyways as far as i'm concerned...
today's breakfast was peanut butter and a banana. i've not had one of these in ages. so i guess my main fat there is going to be the peanut oil.