The problem of cadmium in cacao is often sensationalized in the media, yet in reality, the levels of this toxic metal found in cacao are actually very low. A new study from the University of California, San Diego revealed that the levels of cadmium in cacao beans were only slightly higher than those found in other food products, and far below the levels established by the World Health Organization as harmful to human health. The researchers concluded that the problem of cadmium in cacao is not as bad as it is often made out to be. This is great news for chocolate lovers, as it means that it is safe to enjoy cacao and chocolate products without worrying about the potential health risks!

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source: Phys.org