I guess I agree with what he says since I have a bit of dark chocolate every day. But he's also selling his own wares. Not to mention that the good doctor is a bit of a quack. https://en.wikipedia.org/wiki/Steven_Gundry#Criticism And this business of chocolate together with olive oil? What possible reason on Earth is there to necessarily take them together? Why would consuming them separately during the course of the day make it any less beneficial? Hmm.
Although my chocolate in 85% (used to be 90%, but I can't find it for cheap anymore), the unsweetened cocoa powder in my daily milk shake is the Dutch-processed variety. Gundry downplays Dutch-processed cocoa powder, but he might be overstating it: Antioxidants and flavonols[edit] Compared to other processes, Dutch process cocoa contains lower amounts of flavonols (antioxidants).[4] The effect this has on nutritional value is disputed. Professor Irmgard Bitsch of the Institut für Ernährungswissenschaft, Justus-Liebig-University Giessen claims that the reduction of antioxidants due to the process is not significant and enough polyphenols and procyanidins remain in the cocoa.[5] One study determined that 60% of natural cocoa's original antioxidants were destroyed by light dutching and 90% were destroyed by heavy dutching.[6] Natural cocoa has such high levels of antioxidants that even a 60% reduction leaves it high on the list of antioxidant-rich foods.[7] https://en.wikipedia.org/wiki/Dutch_process_cocoa#Reduction_of_phytochemicals
I would not expect a heathen like yourself to understand the complexities if the biochemical reaction that takes places when mixing the two ingredients. Being an advanced student from the internet school of medicine and in-depth studies surrounding medieval Alchemy I can see the benefits of mixing the two, especially if taken with a shot of top shelf Vodka. Na Zdorovie comrade. All I know is I'm eating the serving of dark chocolate daily come hell or high water.