How can Pomegranates be better than Chocolate Cake?

Yesterday I said my pomegranate tasted better than the chocolate cake that was served at the event I attended. Claire said she can’t wait until she feels that way. Well, it depends on the chocolate cake. This cake was probably made by Sysco or some other giant food prep company. That’s true of most desserts (and entrees?) in most restaurants too. It’s made with cheap ingredients that are so processed, they aren’t really food. They are likely loaded with trans-fats (shortening in the frosting, and probably in the cake mix too), because these are the fats that are solid at room temperature and have a long shelf life. They are artificially made and are really unhealthy. They aren’t made with love; they are made for profit and marketed as irresistable.

Dr. Fuhrman has some chocolate cake recipes that are made with high-quality ingredients, and anyone who goes through the effort to make them must be making them with love. I’ll eat one of those. Does it taste better than a pomegranate? I’m not sure. But I’m willing to find out.