What are the effects of chocolate? You can t eat chocolate as a "healthy food"! 7 Great Goods Views at one time

Many people love the taste of chocolate, and eating chocolate also makes us feel good, but is chocolate good for health? In fact, it is good for people as long as you choose the right type of chocolate.

Because chocolate is rich in ketones, a chemical substance called polyphenols, and ketones are found in many plant-based foods, including fruits, vegetables, tea and coffee. Oxygen compounds are rich in antioxidants that protect cells from destruction of free radicals, which can increase the risk of cancer, heart disease and other diseases.

However, if you eat too much miscellaneous chocolate, you won't get the same benefits. Many of the favorite chocolates are actually super processed candies, with sugar, milk and hot vegetable oils, and even milk or white chocolate. If you eat too much, you may feel burning, inappropriate, and may also increase your weight.

What is the difference between cocoa and cocoa beans?

Both cocoa beans and cocoa contain ketones, but the two are actually different. Cocoa beans are raw materials from trees, while cocoa is ground into powder and baked, and mixed with other ingredients such as sugar to make chocolate.

Studies have shown that ketones can reduce the risk of heart disease, hypertension and diabetes, improve mood and reduce depression. Okines can also help with cognition and counteract cognitive deficiencies caused by insufficient sleep.

What nutrients are there for chocolate?

According to the food nutritional ingredients database of the Food Pharmacy Department of the Ministry of Health, every 100 grams of dark chocolate containing 85% cocoa, there are 14.2 grams of dietary fiber, and minerals such as calcium, phosphorus, drill, oxidation, iron, etc. Their heat is about 585 calories, and the sweetness is about one cent of sugar for ordinary people.

7 benefits of dark chocolate

1. High nutritional value

High quality dark chocolate is rich in fiber, iron, slurry, copper, gluten and some other minerals, and also contains fatty acids, caffeine and cocoa.

2. Rich in antioxidants

cocoa and dark chocolate contain a variety of powerful antioxidants. In fact, they contain more polyphenols and yalanols than most other foods.

3. Bioactive compounds that help reduce blood pressure

cocoa can improve blood flow and cause a slight decrease in blood pressure, but more research is needed.

4. Improved pyrosterol

Dark chocolate can improve risk factors for a variety of important diseases, it can also reduce oxidative LDL and increase insulin sensitivity.

5. Reduce cardiac risk

​​Studies have shown that eating cocoa or chocolate rich in yalanol can reduce blood pressure and improve cardiovascular health.

6. Protective skin

Studies have shown that yalanols in cocoa can improve blood flow to the skin and protect the skin from sun damage, but chocolate cannot replace sunscreen and other forms of sunscreen.

7. Improve brain function

Cocoa or dark chocolate can improve brain function by increasing blood flow. In addition, it also contains thrillers such as caffeine and cocoa stear.

How to choose the right chocolate?

Experts say dark chocolate usually contains a lot of cocoa, less sugar and more ketones. Very dark chocolate is the healthiest form of chocolate, which usually contains less sugar than other forms of chocolate and is free of milk or added fat.

In addition to dark chocolate, milk chocolate has less dark chocolate content, while white chocolate does not have chocolate content at all. White chocolate is usually made from cocoa butter, sugar and milk solids, but does not contain cocoa beans or cocoa paste ingredients.

What is the difference between milk chocolate, white chocolate and dark chocolate?

. Dark chocolate: Use cocoa butter mixed with cocoa powder and cocoa paste as raw materials, and its total cocoa solid content is at least 35%, cocoa butter at least 18%, and non-fat cocoa solid content at least 14%.

. Milk chocolate: Use cocoa butter and milk powder mixed with cocoa powder and cocoa paste as raw materials, and its total cocoa solid content is at least 25%, non-fat cocoa solid content is at least 2.5%, and milk solid content is at least 12%.

. White chocolate: uses cocoa butter and milk powder as raw materials, and its cocoa butter content is at least 20%, and milk solids are at least 14%.

How to eat chocolate healthier?

It is not clear how much chocolate people need to eat every day to benefit health, because most studies use pure cocoa instead of commercial chocolate, which can damage ketones and contain additives after processing.

Recommended ways to eat dark chocolate

1. Find dark chocolates containing 70% or more cocoa on the label, because more cocoa usually means less sugar.

2. Tags may not tell you the concentration of ketones, so based on the color of chocolate, the darker the chocolate color, the more ketones it contains.

3. Limit the intake of milk chocolate and white chocolate.

4. Pregnant women and young people may need to limit the amount of chocolate intake.

The most important thing is that chocolate should not be regarded as a "healthy food" in the same sense as fresh fruits and vegetables, but no one should feel the need to sacrifice his own right to eat chocolate.

How to distinguish real cocoa butter?

Nutritionist Cha Huiqi once visited and said that many commercially available chocolates will be replaced by "cocoa butter". The two are only one word different. Although the cocoa butter has smooth taste, it contains trans fatty acids, which may cause threat to human cardiovascular.

How to distinguish the real cocoa butter? Cha Huiqi pointed out that the melting point of pure cocoa butter is lower, and it will melt in an environment of about 27 or 28 degrees Celsius. If it reaches 37 or 38 degrees, it will completely melt, while the melting point of alternative cocoa butter is as high as 60 degrees..

The human body temperature is about 36 or 37 degrees, and the finger temperature is about 31 or 32 degrees. If the chocolate is held in your hand, it melts, which means that the pure cocoa butter content is very high. If it has not melted for a long time, it will melt before it can be bitten, which means that the cocoa butter content is not high.