Chocolates – Healthy food

Chocolates are such a tasty thing that all ages adore. Chocolates are mainly made up of cocoa solids. In a chocolate, the basic amount of cocoa used is approximately 70%. Chocolates have some beneficial health qualities. The chocolates have traces of iron, calcium and potassium and vitamin A, B1, C, D and E.

Cocoa has the magnesium content. Magnesium deficiency leads to hypertension, heart disease, diabetes, joint problems, and premenstrual tension (PMT or PMS).

BENEFITS FOR MEN AND WOMEN

o High magnesium intake is good for the cardiovascular system and hypertension.

o The fat in high-quality chocolates will not increase the cholesterol level, because the fats used in it are saturated.

o Premenstrual drop in progesterone levels is the main cause of violent mood in women. Adding magnesium will heal it to the level.

THE HEALTHIER CHOCOLATE

A simple dark chocolate is the healthiest since it contains 70% cocoa. It may not contain a large amount of sugar. In the case of white or milk chocolates, the content of chocolate solids will be lower. Dark chocolate is allowed in the popular Montaignac diet. These are high in sugar and saturated fat. HVO (Hydrogenated Vegetable Oil) will be tragic for both your teeth and your health.

The chocolates of commercial and artisan works are more sugars. Generally known as Fondant and Praline, the fondant is almost 100% sugar.

Janet has developed high quality filled chocolates. The center of the chocolates is covered primarily with chocolates made up of 70% chocolate solids. In the case of milk chocolates, it is made with 33% chocolate butter.

WHAT TO MAKE OF CHOCOLATE

Studies on the content of a chocolate say that chocolate has a content of flavonoids. It is a polyphenol type antioxidant. The University of Scranton showed that chocolate is high in antioxidants compared to other foods. In a dark chocolate it contains eight times the polyphenolic antioxidant found in strawberry. In November 2001, Pennsylvania State University found that chocolate consumers had good cholesterol. This is found in 23 people. In August 2005, researchers from Italy discovered that dark chocolate can lower blood pressure in people with hypertension. It is suggested to bring chocolates. Taking chocolates from time to time won’t hurt.

Cocoa has antibacterial agents that fight tooth decay.

The smell of chocolate increases theta waves in the brain. This relaxes you more.

The cocoa butter in chocolates contains oleic acid, a monounsaturated fat that helps increase fat.

Drinking a cup of hot chocolate can put off the desire to eat.

Eating chocolate increases the life expectancy of men.

Mexicans use chocolate to treat bronchitis and insect bites.

The carbohydrates in chocolate will increase the level of serotonin in the brain. This increases the feeling of well-being.

NOT CHOCOLATE

o The caffeine and bromine in cocoa do not cause nervous excitability.

o It is not addictive.

o The stearic acid in chocolate does not raise the level of bad cholesterol.

CHOCOLATE NEGATIVES

o This causes headaches in migraine sufferers.

o Milk chocolate is rich in calories, fat and sugar.

o Giving chocolate to pets is harmful. Contains theobromine, which pets cannot digest.