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NOW Real Food Cocoa Lovers Slender Hot Cocoa Milk Chocolate -- 10 oz

NOW Real Food Cocoa Lovers Slender Hot Cocoa Milk Chocolate
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NOW Real Food Cocoa Lovers Slender Hot Cocoa Milk Chocolate -- 10 oz

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NOW Real Food Cocoa Lovers Slender Hot Cocoa Milk Chocolate Description

  • No Sugar Added
  • Gluten Free • Non-GMO
  • 1/2 Calories of Regular Hot Cocoa
  • No Artificial Sweeteners

Cocoa Lovers™ Slender Hot cocoa is low in calories and fat, has no added sugar or artificial sweeteners, and mixes easily. Naturally sweetened with Monk Fruit and Stevia, this is a cocoa mix you and your waistline are sure to love!


Add 1 1/2 tablespoons of Slender Hot Cocoa Mix to 6 oz. of hot water or low-fat milk, and mix completely. To enjoy as a refreshing "Chocolate Milk", mix with cold water or low-fat milk.

Free Of
Gluten, GMOs, Artificial Sweeteners, Yeast, Wheat, Soy, Egg, Fish, Shellfish, Tree Nut.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 1/2 Tablespoons (13.5 g)
Servings per Container: 15
Amount Per Serving% Daily Value
   Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium100 mg4%
Potassium170 mg5%
Total Carbohydrate8 g3%
   Dietary Fiber1 g4%
   Sugars3 g
Protein3 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Organic non-fat dry milk, organic erythritol, organic cocoa powder, guar gum, sea salt, natural flavors, purified stevia extract and Monk Fruit extract.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Should You Actually Consume More Dietary Fat?

Fat doesn’t make you fat. But there are good fats and bad fats, and a recently published study adds to the continuing dialogue about dietary fat of all types.

In the study, appearing in the November 2017 edition of The Lancet, a British medical journal, researchers compared dietary data reported by 135,335 people in 18 poor countries.

The researchers found that people with the highest intake of dietary fat were less likely to have died than those with the lowest intake of dietary fat. The opposite was true for carbohydrates.

“Global dietary guidelines should be reconsidered in light of these findings,” the researchers concluded.

Sliced Sticks of Butter on Wooden Cutting Board as Example of Dietary Fats |

Some experts have called the study’s findings into question. For instance, professionals at Harvard University’s T.H. Chan School of Public Health complain that the findings are “misleading.”

In a statement issued in response to the study, Dr. Frank Hu, chair of the Department of Nutrition at the Chan School of Public Health, notes that the “main messages” for nutritional advice haven’t changed. Those messages include sticking to a diet that relies on:

  • An abundance of vegetables, fruits, whole grains, legumes and nuts.
  • Moderate amounts of seafood and reduced-fat dairy products.
  • Smaller amounts of processed and red meats, sugar-sweetened foods and beverages, and refined grains.

“Such a dietary pattern does not need to limit total fat intake,” Hu says, “but the main types of fat should be unsaturated fats from plant sources rather than animal fat.”

Given all that information, which fats should be part of your dietary pattern?

Registered dietitian Molly Cleary says her rule of thumb for patients is that “good” fats usually come from plants and fish, while “bad” fats usually come from processed foods and animal products.

Processed foods contain the worst type of fats: manmade trans fats. These fats, which can lower good cholesterol and raise bad cholesterol, are found in foods like margarine, manufactured snacks, candy and pastries, holistic health coach Ashley Iovinelli says.

As for animal products with typically unhealthy fats, these include fatty cuts of meat — such as bacon, sausage and red meat — and full-fat dairy products like butter and cream, Cleary says. That being said, we do need a small amount of saturated fat in our diet (the kind of fat you find in these animal products), so you don’t have to cut them out altogether, according to Cleary.

Generally, unsaturated fats are on the “good” end of the fat scale. Sources of these fats include olive oil, avocados, nuts, seeds, salmon and mackerel, Cleary says.

“A varied whole-foods diet can provide an adequate balance of both unsaturated and saturated fat,” she says.

Breaking it down further, unsaturated fats come in two forms: monounsaturated and polyunsaturated.

According to the American Heart Association, foods that are high in heart-healthy monounsaturated fats include these oils: olive, canola, peanut, safflower and sesame.

Among the key sources of heart-healthy polyunsaturated fats are soybean oil, corn oil, sunflower oil, walnuts, sunflower seeds, tofu and soybeans, the American Heart Association says.

Nutrition coach Zachary Evan Zeller says it’s generally better to consume unsaturated fats in their whole form (polyunsaturated fats like nuts, seeds, olives and avocados) than in the form of plant-based oils (monounsaturated fats).

“The reason is that oils are processed. Making olive oil from olives, for example, is similar to getting apple juice from apples. You strip away fiber, nutrients and bulk,” Zeller says. “In other words, in a tablespoon of oil, you consume 120 calories. Try comparing that to 120 calories of broccoli, black beans or sweet potatoes. This can trick people into overconsuming calories and gaining weight.”

Nonetheless, oils rich in polyunsaturated fats do deliver essential fats that our bodies need but can’t produce on their own, such as omega-3 and omega-6 fatty acids, the American Heart Association says.

In the end, Dr. Morton Tavel, clinical professor emeritus of medicine at Indiana University, says that in order to achieve the best health outcomes, particularly related to heart disease, saturated fats in our diet should be replaced with polyunsaturated and monounsaturated fats.

“Unfortunately, a great deal of attention has been paid to controversial new studies that are not scientifically rigorous,” Tavel says. “A growing trend of media articles focusing on small studies suggests that some saturated fats are ‘good’ for you. Some people suggest that eating butter and full-fat milk is beneficial. And coconut oil is a fad right now — but it is actually a saturated fat … .”

Iovinelli, the holistic health coach, stresses that eating fat doesn’t make you fat. You just have to choose the right kinds of fat to consume.

“Your body needs fat to survive and thrive,” Iovinelli says.

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