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Scientists waste time adding nutrients to milk chocolate and not removing milk

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Maybe they’ve never had vegan “milk” chocolate before.

Munchies reports that scientists at the North Carolina State University are doing everything they can to quell the guilt they have reaching for a milk chocolate bar over a dark one. Rather than removing the really villainous ingredients that make the treat “bad” – namely, it’s exploitation of dairy cows – they’re going to stuff some discarded peanut skins in as a way to give it an increase in bioactivity. But wouldn’t people be better off just eating peanuts, then?

Using a cheap byproduct to help make milk chocolate more favourable to the crowds who despise the taste of dark is cunning, as it hopes consumers will think peanut skins do more good than milk does bad. If we continue insisting that animal products are a “healthy” choice, and pretending that antioxidant contents in any way dictate our junk food binges, consumers will remain blind to the injustice in something as simple as a chocolate bar. Besides, it ignores what we already know about milk being bad for us.

But we know that preference is the reason so many haven’t been able to relate the treat in their hands to the plight of animals in our society at large. Choosing milk over dark is not just a matter of nutritional values or palate pleasures, it’s about the use of animals for our sweet tooth. We live in the age of brilliant substitutions, all of which offer us the enjoyment of dessert without the death.

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