Dark chocolate also tends to be “packed” with lead, arsenic and cadmium.
Funny enough, “organic” certified kinds can end up worse on the spectrum. Sometimes the source of the issue is the soil, other times it gets contaminated during processing.
Spices have the same problem. As well as anything concentrated, like protein powders.
Dark chocolate isn't any more likely to have lead, arsenic or cadmium, that simply isn't how it works. Dark chocolate is a result of mixing the cocoa powder with alkali, and the more it is processed with alkali, the darker it gets. All cocoa powder starts out a light brown color. The cacao beans are where the lead, arsenic and cadmium come from, as those metals are present in the soil, and it affects chocolate of any darkness.
Funny enough, “organic” certified kinds can end up worse on the spectrum. Sometimes the source of the issue is the soil, other times it gets contaminated during processing.
Spices have the same problem. As well as anything concentrated, like protein powders.