Pudding (chocolate)

Conventional chocolate pudding contains 15-25g net carbs per serving from added sugars and cornstarch thickener. Incompatible with keto macros.

Traditional chocolate pudding contains milk and eggs as primary ingredients. Some vegan versions exist but standard pudding is animal-derived.

Typically contains dairy, refined sugar, thickeners, and processed cocoa products. Multiple paleo violations.

Highly processed, high in added sugars and saturated fat. Instant puddings contain artificial ingredients and thickeners. Lacks whole food components and nutritional density required by Mediterranean diet.

Chocolate is plant-derived (cacao). Commercial puddings contain sugar, thickeners, and plant-based additives. Dairy base does not offset plant ingredients.

Commercial chocolate pudding contains added sugar, dairy, and often carrageenan or other additives. Multiple excluded ingredients.

High in added sugars, saturated fat, and sodium. Instant puddings contain excessive sodium (300-400mg per serving). Conflicts with DASH limits on sweets and saturated fat.

Commercial chocolate pudding is high in refined sugars and often contains cornstarch (high-glycemic). Minimal protein unless made with milk, and typically contains inflammatory additives and oils. Cannot achieve Zone balance.

Instant puddings contain refined sugars, cornstarch, artificial flavors, and additives. Even chocolate pudding lacks the polyphenol concentration of dark chocolate. High sugar with inflammatory additives.

High sugar, high fat, low protein, minimal fiber. Ultra-processed with poor nutrient density. Smooth texture may seem easy to digest but high fat and sugar content triggers nausea and bloating in GLP-1 patients.