Why eating a little dark chocolate every day can be useful for your health?
Eating a small amount of dark chocolate every day helps improve health and mood. Dark chocolate contains antioxidants and beneficial properties for our cardiovascular health and our brain, but not all chocolates are the same. Find out what its benefits are, its contraindications, and what type of chocolates should be avoided.
What are the benefits of dark chocolate?
Dark chocolate or pure cocoa powder:
- Lowers LDL (“bad”) cholesterol, which is what promotes oxidation.
- Increases blood flow in arteries and heart.
- Reduces the risk of blood clots.
- It can help lower high blood pressure.
- A small amount of chocolate increases liver enzymes, and it could help prevent diabetes and insulin resistance. Insulin resistance is a well-established risk factor for cardiovascular disease.
- It increases the levels of serotonin and endorphins in the brain, and it is stimulating, helping to improve mood and fight against depression.
- Regular consumption of chocolate improves memory and brain performance in general
- Regular use of chocolate is associated with better cognitive performance in older people.
- Helps protect skin from the harmful effects of UV rays.
- It contains minerals such as calcium, magnesium, iron, and potassium.
Why should it be dark chocolate?
100% cocoa contains flavoring, called proclamations and catechists, which are part of a group of antioxidants known as Polyphemus that are also found in green tea, red wine, and various fruits and vegetables for health.
What is dark chocolate?
Dark chocolate has a bittersweet taste than “chocolate,” the darker the chocolate, the more intense and bitter it’s flavor.
For it to be called dark chocolate, it must contain more than 60% cocoa. The best chocolate is the one that has only three ingredients: cocoa paste, cocoa butter, and cane sugar.
Select the chocolate made with cocoa butter without vegetable oils. Vegetable oils are usually palm or coconut oil used as ‘hydrogenated’ or ‘partially hydrogenated’ fats, well known to negatively”etc cholesterol. This information is very important since these other fats do not provide the benefits of cocoa. Super P Force and Super vidalista are ED and PE treatments. Although cocoa butter contains significant amounts of saturated fat, it is in the form of static acid and oleic acid. Static acid is a saturated fat that does not raise cholesterol levels in the blood. The polemic acid is a monounsaturated fat that does not raise cholesterol either, rather the opposite since it can even lower it.
The higher the percentage of cocoa, the better the nutritional quality of the chocolate will be since the flavonoid content will be higher.
There is commercially available chocolate with a 70% content, 75%, 85%, 90% and 99% cocoa or 100% cocoa powder, and the latter two are the best; a small amount a day is sufficient.
For ethical and ecological reasons, we recommend dark chocolate made from organic and fair trade cocoa.
Milk chocolate does not provide the benefits indicated above because its dairy ingredients make it lose its antioxidant power, and it usually contains a lot of sugar. White chocolate contains only some cocoa butter and is a mixture of dairy ingredients, and does not provide any of the benefits listed above.
Vegan white chocolate (without milk) is mainly sugar, soy, and additives, so we advise against it.
What is the health problems associated with chocolate?
Acne and dermatitis
Regular consumption of chocolate exacerbates acne in men and women with skin prone to such skin problems.
Dark chocolate contains caffeine. People sensitive to caffeine should be aware that it can promote a particular addiction. Chocolate is a stimulant, so people with a sensitive intestine should consume it with great caution.
100% cocoa and chocolate contain oxalate that can promote increased urinary excretion of oxalate. This fact increases the risk of kidney stone formation. People who eat a lot of chocolate are more likely to develop kidney stones. People who are prone to kidney stones should reduce their intake of oxalate from food, including chocolate.
Dark chocolate contains a natural chemical called tyramine, which is believed to trigger migraines, although the data is inconclusive. Not all people with migraines are sensitive to tyramine. People from migraines can test whether dark chocolate triggers the headache or not.
Ideas for healthy chocolate consumption
- It is preferable to consume a small amount of high-quality chocolate, with a high percentage of cocoa solids (a minimum of 60%, better yet 75%).
- Chocolate provides many calories, consume it in moderation.
- It should be a very dark, shiny brown color.
- Avoid chocolate with a grayish hue, white spots, or white powder on the surface. Avoid eating it if its surface is not smooth.
- Do not eat chocolate when you are hungry, preferably after eating, savoring it slowly, and enjoying the moment.