It's pretty well-known chocolate's high in magnesium, and chocolate is also one of the highest

antioxidant foods.

It's higher than blueberries.

It's a very, very high antioxidant food.

Hi, I'm Natalie Jill, and I help women in their 40s, 50s and beyond redefine, rebrand,

and laugh with aging.

Welcome to Midlife Conversations.

On this podcast, I do what I do best, taking complicated information

that is relevant in this point of our lives now and break it down simply with actionable

steps you can implement to level up your life. I also regularly interview some of the most

inspiring people living their best midlife years now. On this show, I cover

topics about our shifting hormones, weight struggles, our mood and focus changes, raising teenagers,

our relationships, career changes, beauty, and more. If you are new here, I encourage you

go back and listen from episode one when this podcast was previously called Listen Up for the full transformative experience.

Today on Midlife Conversations, we've got Death by Chocolate. Just kidding. It's not death by

chocolate. It's health by chocolate. I've got Jonathan Pentales with Living Ratio. He's the founder

of Living Ratio. And he the founder of Living Ration.

And if you're watching us on video, I don't stop eating these chocolate truffles because I've learned they're good for me. Thank you, Jonathan, for creating these. Of course. You got the Valentine's Day box, too. It's on my favorite boxes we do. Yeah, I'm eating a much on the Valentine's Day box. So I want to talk about chocolate specifically because you've got such a unique story.

And I women, that's the big thing they say when they come onto my fat loss plans. Or they say, can I still eat chocolate? And I say, yes, you can still eat chocolate. There's so many health benefits to chocolate. And especially, I think there's things that we actually need from chocolate, I consider it a superfood. But there's a lot of things that go wrong with chocolate too. So we're going to be breaking this down for you, like what to look for or what not do. What goes wrong with chocolate? Like what's the sweetener being used? Is there mold in your chocolate? Is there heavy metals in your chocolate? Is there too much sugar in your chocolate? all the things. What should we be looking for? Thank you so much for being here today, Jonathan. Of course, course. Yeah, thanks for having me. So first of all, let's let's back up. And you got mad at me when I called you Willie Wonka once. So we won't do that, but I always have to give you a hard time about it now. So how did you, how the heck did you get into being a chocolate creator? Like, where did this even come from? I'm sure you didn't grow up going, I'm creating chocolate and healthy chocolate at that. I will say I always love chocolate. That I will say. Does anyone not? Does anyone not love chocolate? Only when you get a chocolate company and you start talking to a bunch of people,

you realize that there's like one out of every like 100 people that make chocolate. But yeah, it's not like Brussels fries. Most people like it. Yeah. Yeah. Yeah. But I would always like melt chocolate bars and then put them in the freezer. And like that was like something I just, I don't know. I always did that as a kid. I was just, I was just obsessed with melting it down and experimenting with it.

Was there a kind you used as a kid?

Like, what was the kind?

...