Long ago, it was hard to believe that the delicious mixture of cocoa butter, sugar and milk, which melts in the mouth and stimulates our senses so much, can also be beneficial for us. Now the recent research shows that, contrary to the widespread belief that anything that tastes good must necessarily be bad for health, chocolate is a cocktail of potentially protective substances for the body.
Chocolate contains a large quantity of antioxidants discovered in the cocoa beans that would be at the origin of its qualities and they have many properties. Eating regular chocolate can have positive effects on health as cocoa is beneficial to circulatory system. Other useful effects have been observed such as an anticancer, nootropic effects, cough prevention and anti-diarrheal.
Excessive consumption of high energy foods such as chocolate is suspected of increasing the possibility of fatness without consistent increase in the activities. The chocolate in raw form is rich in cocoa butter, a fat that is taken out during the refining process of chocolate, and then it is re-added in varying proportions during the manufacturing process. The manufacturers may also add sugar, milk and other fats that raise chocolate’s caloric value.
According to many nutritionists, the ideal portion of chocolate is around 10 grams per day, or two small squares or a large one, an amount already sufficient to reduce the risk of stroke by 39% without tipping the balance on the wrong side.
The black chocolate addicts usually have a body mass index (BMI) 15% to 20% lower than the general population. The explanation is simple that cocoa polyphenols block some of the enzymes responsible for the assimilation of fatty acids and carbohydrates, so they avoid the brutal peaks of blood glucose to the diabetics, taking off the unnecessary kilos, enough to have pleasure of chocolate without guilt.
If a small amount of dark chocolate consumed daily, 15-30 grams per day), avoid eating a whole plate. A small square of dark chocolate contains as many calories as 150 as a toast spread with peanut butter. Excessive servings can, therefore, gain weight in the long run.
It should also be noted that chocolate contains oxalates that can interfere with the absorption of calcium. In addition, in some people, it can increase the intensity of migraines.
Today, you can find a variety of chocolate with a wide range of flavors i.e. chocolate with fruits, nuts, flowers or salted caramel, flavored with green tea, the variations are so many that there is surely one for all people with different tastes.
Chocolate manufacturing is a complex task. Harvesting cocoa beans, fermentation, drying, roasting and final mixing will determine the final taste of the product.