(from Mexico “choco” – cocoa and “latl” – water), a mixture of cocoa with sugar, vanilla and other spices. For the preparation of chocolate fried cocoa beans are ground into a powder, which, when mixed with sugar (about 50%), turns into a thick, semi-liquid mass. The mass is pressed and cast into tiles.
Chocolate is also prepared on milk (milk, Swiss). Chocolate in dry form or cooked as a drink is a good nutritious and easily exciting substance. Disputes about the dangers and benefits of chocolate were always maintained. Someone considers it harmful, someone useful. It only remains to be wondered why the chocolate, a product included in the NZ of military pilots, included in the field ration of servicemen and orbital nutrition of astronauts, fell into disfavor.
Chocolate can be addictive.
Chocolate is not addictive. True, chocolate contains certain chemical ingredients, such as theobromine and methylxanthine, which are present in tea and coffee and in some way “spur” our body. Caffeine in chocolate is quite small. Theobromine, which in principle can cause a drug-like addiction, is also so small that a real dependency can only arise from someone who consumes at least 400-500 grams of chocolate per day for some time. As for cannabinoids found in chocolate – substances reminiscent of marijuana, to achieve any noticeable effect, you need to eat at least 55 tiles.
Chocolate is exciting.
Chocolate really stimulates the cardiovascular and nervous system and has an easy stimulating effect on the human body, since it contains caffeine and theobromine. Therefore, it is better to abandon the excessive consumption of chocolate, especially at night.
Chocolate is the source of energy.
True. Fats and sugar, which are many in chocolate, are the main suppliers of energy for the body. Magnesium and potassium, contained in it, are necessary for the normal operation of muscles and the nervous system. Carbohydrates provide readily available and quick-burning energy, and fats contained in cocoa butter are absorbed more slowly and provide energy for a longer time. Therefore, chocolate is useful for children, as well as for those involved in sports.
The main part of calories in chocolate is sugar.
The main calories in chocolate are fat. More than 50% of the caloric content of chocolate – from fat, and only 40% – from sugar.
Chocolate is not a nutritious product.
We know that chocolate has a lot of sugar, fat and calories. But few people know that it also contains vitamins A, B1, B2, iron, calcium, potassium and phosphorus, and in some grades of chocolate more than in an apple, in a glass of yogurt or in a slice of cheese, that is, in products that traditionally considered to be healthy.
Chocolate is harmful to the teeth.
As shown by research done by scientists from the Massachusetts Institute of Technology, it is also wrong that chocolate is harmful to the teeth. Powder of cocoa, which was added to food animals, did not cause caries. Moreover, it rather slowed the onset of this disease when added to substances that are cariogenic.
White chocolate is useful, and milk and black are harmful.
Actually, this is not true. Black bitter chocolate without any fillings and additives is the most useful. It contains antioxidants that bind free radicals. A piece of chocolate is a great way to recover after an exercise, during which a lot of free radicals are formed in the body. At the same time, black chocolate contains significantly less fat than milk and white, and, according to dieticians, is the least harmful, since it contains more cocoa beans than sugar. Well, the most damaging is the so-called milk chocolate, in which cocoa beans are combined with cocoa butter and milk powder, not to mention additional joys in the form of nuts and raisins.And in general, everything that is said about the beneficial properties of chocolate, refers specifically to the bitter tile.
There are pimples from chocolate.
Perhaps this is the most common myth regarding chocolate. In the late 60’s, an American doctor Fulto and colleagues proved that this is not so. For several weeks they fed chocolate to a few dozen teenagers in such quantity that the children just got sick. At the same time, a group of subjects was divided into two parts: one gave real chocolate, another – an imitation that looked and tasted exactly the same as real chocolate. Chocolate did not cause any acne. Of course, it is possible that some ingredients of chocolate, reacting with other chemicals, can contribute to the appearance of acne, but these are special cases, not rules. Neither sugar nor chocolate is the “great acne” that they made rumor.
The consumption of chocolate leads to excess weight.
True, but only in part. Chocolate is a really high-calorie product, but the main sources of calories are milk and glucose. Chocolate carbohydrates are classified as readily available, quickly split and are consumed as quickly. Indeed, with excess intake into the body, carbohydrates can be deposited as fat, but when used in reasonable quantities can be part of a healthy balanced diet. (One Spanish women’s magazine even offered chocolate diets to its readers, which included 3 cups of thick cocoa and 100 grams of bitter chocolate per day.) We do not recommend losing weight in this way, as well as completely refusing your favorite sweets.)
In chocolate (as and in coffee) a lot of caffeine and there is nothing useful.
This is a misconception: there is only 30 mg of caffeine in a single tile of chocolate, and 180 in a cup of coffee. Moreover, cocoa butter (like any vegetable oil) does not clog the arteries, but instead reduces the level of harmful cholesterol, thereby reducing the likelihood of blood clots . And chocolate is one of the sources of copper, which is necessary to maintain immunity, it contains many vital trace elements, such as magnesium, iron, phosphorus. Chocolate is good for the heart and blood vessels.
Cardiologists found that polyphenols contained in cocoa beans favorably affect the cardiovascular system. They contribute to a more effective blood flow, thereby reducing the burden on the heart. There is also an opinion that cocoa improves the functioning of the immune system. For medicinal purposes, it is better to use only high-quality varieties of bitter chocolate.