2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The pleasure that chocolate gives to the sweet tooth, the benefits and harms of which will be discussed in this article, is difficult to compare with anything.
Many commercials sing of him. Chocolate (the benefits and harms of this delicacy are individual in each individual case) is used as a component in the recipes of many desserts. Sometimes, just for decoration or flavoring. But some desserts (especially baked goods) contain up to a third of the total volume of this exquisite product made from cocoa beans.
Real chocolate: benefits and harms
What should be the composition of the quality chocolate you bought to treat yourself to? To begin with, we note that it should not melt at room temperature. This is an indicator that only high-quality fats are included in the composition of the tile. More specifically, cocoa butter. It is a natural vegetable fat. No more fats are added to dark chocolate (the benefits and harms of which will be discussed below). But in the dairy put a little powdered milk. As part of cheap tiles, youyou can find hydrogenated vegetable fat. We do not advise you to buy such delicacies, as it is unhe althy. A key he alth benefit of chocolate is the consumption of the antioxidants it contains. There are more of them in one half of a standard bar than in several bottles of wine and four packs of orange juice.
Essential oils contained in cocoa beans have an anti-sclerotic effect on the walls of blood vessels, helping to cleanse them of cholesterol deposits and other harmful substances. If you like bitter dark chocolate (the benefits and harms of which have been analyzed in detail by modern scientists), then your choice can be called as he althy as possible. It is high in beneficial phenols that help prevent aging. And milk and sugar are almost absent and will not harm your figure, as well as the normal functioning of the pancreas. But we must still note the high content of fats, albeit natural, which is characteristic of any chocolate. Their number is up to 35 g for every 100 g of the product. This is more than in many other desserts. And, if you're looking to limit lipids in your diet, keep that in mind when consuming chocolate. It also contains theobromine, which helps the body (especially women) to synthesize endorphins. And magnesium, which is responsible for a good mood and the normal course of nervous excitation processes.
Choosing the best chocolate
The benefits and harms of the tiles you purchased in order to please yourself with dessert directly depend oncocoa content. The opinions of nutritionists differ a little here. Some of them argue that chocolate with a fifty percent cocoa content can be considered suitable for dietary nutrition. But most agree that it should be higher - at least 78%. Only then can we expect a powerful rejuvenating and mood-correcting effect. Nutritionists unanimously advise to refuse milk chocolate. High quality cocoa beans are grown in Central America and Indonesia. When buying chocolate, pay attention to the manufacturer.
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