9 information on the benefits and harms of chocolate

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9 information on the benefits and harms of chocolate

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Chocolate is not bad for teeth compared to caramel or plain white sugar. Cocoa bean powder (from chocolate) contains cocoa butter which wraps the teeth with a protective layer and protects the teeth from decay.

  1. Chocolate is a source of energy — it is a highly nutritious product. Chocolate contains cocoa powder, cocoa butter and sugar. Many types of chocolate that are present on the market today contain powdered milk, nuts, lecithin, pectin and other substances. Chocolate contains an average of 50% sugar, 35% fat and 7% protein. Fats and sugars are the main energy suppliers for the human body. The energy value of a 100-gram package of chocolate is 550 calories. Carbohydrates, however, provide readily available energy that burns easily. Fats are absorbed more slowly and provide the body with energy for a long time.
  2. Chocolate strengthens memory and remembrance – because it contains B vitamins, oxalic acid and theobromine (an ingredient that has a beneficial effect on the nervous and cardiovascular systems). Chocolate is included in the diet after long infectious diseases, exhaustion, tuberculosis, oncological diseases. It also helps against depressive states. A cube of chocolate contributes to the creation of endorphins and serotonin (happiness hormones) – which strengthen and strengthen the positive mood. Chocolate stimulates brain activity and strengthens the quality of intellectual memory and work.
  3. Today, experts / nutritionists draw attention to the dietary properties of dark and bitter chocolate. It contains a lot of flavonoids (antioxidants) that prevent excessive oxidative processes in the body. A positive effect of chocolate has been noticed on the anticoagulant system of the blood and the metabolism of lipids (fats). Fatty acids from chocolate (oleic and stearic) expel bad cholesterol.
  4. Chocolate is good for the heart and blood vessels – because of the polyphenols that are in the cocoa bean. Polyphenols strengthen the bloodstream and reduce the burden on the heart. Potassium and magnesium from cocoa beans (ie chocolate) are necessary for the normal functioning of muscles and the nervous system.
  5. Chocolate is not recommended for obese people – people with diabetes, diseases of the pancreas and gallbladder, gout, urolithiasis and oxalic acid. How the grain is among the first rows in the table of allergens. If intolerance is therefore observed then chocolate should be excluded from the diet. Chocolate should not be eaten during pregnancy and breastfeeding.
  6. Pediatricians do not recommend chocolate to children under 2 years of age – while younger children should not eat chocolate on an empty stomach. Milk chocolate is preferred for children.
  7. People with migraines should not eat chocolate – because chocolate contains substances that cause headache attacks.
  8. The benefits or harms of chocolate depend on the health condition of each person. The famous Paracelsus said: Everything is poison and nothing is devoid of toxicity but only quantity makes a food non-toxic.
  9. A quarter of a bar of dark chocolate a week brings benefits – in case of direct contraindications.

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