Happiness hormone, joy source, the most popular dessert in the world — all this about chocolate. Probably, there is no the person who unambiguously would tell that he does not love this delicacy, and some of us even test concerning it the true dependence. About what in such hobby it is more — advantage or harm, opinions differ, and is sometimes cardinal.
Caloric content, structure and advantage of chocolate
Chocolate happens several types: dark (it is also called bitter), dairy, white and also slightly less known ruby. Having understood in what between them a difference, it is easy to answer a question in what product there is more advantage and in what — harm.
Important! The number with designation of percent on a tile indicates what share of cocoa mass it contains. The this indicator is higher, the product and the less in it is more useful than some sugar, but the cocoa percent in bitter chocolate anyway cannot be lower than 55.
Gorky
Bitter chocolate ideally has to contain cocoa mass and cocoa butter and also a small amount of sugar (icing sugar) in the structure. And all. Any fragrances and other foreign additives. Caloric content of such product is quite high — about 540-550 kcal on 100 g.
Power value:
- fats — 54%;
- carbohydrates — 38%;
- proteins — 7%.
The cocoa mass forming the basis of bitter chocolate contains:
- vitamins (B1, B2, PP, E);
- minerals (potassium, calcium, magnesium, phosphorus, iron, sodium, selenium);
- flavonoids (including frotsianidin, being the strongest antioxidant from all known);
- alkaloids (including theobromine and also all known caffeine);
- amino acids (including feniletilamin, that "hormone of happiness");
- organic acids (including stearin and gallic);
- polyunsaturated fatty acids;
- phytosterols;
- tannins.
Learn what chocolate is useful.
Dairy
As a part of milk chocolate there have to be same ingredients, as in bitter, but in this case the percent of cocoa mass decreases due to addition of powdered or condensed milk. Good milk chocolate is 50% of solid substance and total absence of vegetable fats.
Nevertheless in milk chocolates animal fats are quite often replaced vegetable, and cocoa mass — cocoa powder. Also at such goods there can be emulsifiers, fragrances and other chemical additives. Milk chocolate slightly less kaloriyen, than black: in 100 g of a product 535 kcal contain on average though depending on specific structure these indicators can be above. Due to presence at structure of a product of milk the percentage of protein in it increases.
Important! Cocoa powder and cocoa mass are not the same. The first represents nothing but the dried-up and crushed cake remaining after from the crushed (grated) cocoa beans wrung out oil. Thus, cocoa powder in a sense is waste of chocolate production!
Power value of milk chocolate:
- fats — 53%;
- carbohydrates — 36%;
- proteins — 11%.
The same biologically active agents which contain in black, but their quantitative contents a bit different are a part of milk chocolate. In particular, in comparison with bitter, contains in dairy product:
- seven times more than calcium (35% against 4.5%);
- twice less than magnesium (17% against 33%);
- one and a half times more than phosphorus (39% against 21%);
- four times less than iron (8% against 31%).
Besides, at milk chocolate there is a vitamin A which is not in bitter.
White
Basic distinctive feature of white chocolate is the absence in its structure of cocoa mass. The chocolate taste provides to such product only cocoa butter which on the standards existing in Europe and the USA, there have to be not less than 20%. In addition, there are a powdered milk and various aromatic additives that, of course, does such goods less valuable in terms of advantage for health.
Whether you know? Initially white chocolate began to be produced with the purpose to find though some application to surplus of cocoa butter. The idea came for the first time to mind to the staff of the well-known Swiss company "Nestlé", in far 30th years of the last century. And only later half-century such "pseudo-product" gained the popularity comparable to dark and dairy grades of chocolate.
Caloric content of white chocolate differs from dark and dairy a little — about 540 kcal on 100 g. On power value white chocolate is closer to bitter:
- fats — 32%;
- carbohydrates — 59%;
- proteins — 9%.
Comparing contents in a product of biologically active agents, it should be noted first of all very small content in it of caffeine and theobromine, thus, the invigorating action should not be expected from a similar dessert.
Besides, the mentioned alkaloids are active antioxidants, thus, their absence in a product considerably reduces its useful properties. In favor of white chocolate It should be noted that some vitamins and minerals which are absent in black and dairy, in particular are its part:
- it is well-cared (B4 vitamin);
- pantothenic acid (B5 vitamin);
- pyridoxine (B6 vitamin);
- folic acid (B9 vitamin);
- kobalamin (B12 vitamin);
- copper (Cu);
- zinc (Zn).
Soy
Soy chocolate has the same relation to a product from cocoa beans as chicory — to coffee. The basis of a sweet tile (quite so it has to be called) is formed by soy lecithin, E476 nutritional supplement, it gives to a product elasticity and viscosity and also many times reduces its prime cost.
Important! There is no cocoa butter in soy chocolate at all, and instead of cocoa mass powder, as a rule, is used. At the same time on the standards existing in Europe at production of chocolate cocoa and vegetable oils is forbidden to use substitutes.
In order that though to bring closer a little taste of a similar product to the chocolate loved by all, various simulators — amplifiers, substitutes, fragrances and, of course, preservatives and antioxidants are added to it, and all this in the majority has nothing in common with usefulness. However, the soy tile has one important advantage — low caloric content: in 100 g of a product only 83 kcal contain that is almost seven times lower, than at a natural product from cocoa beans. The power value of a dessert also essentially differs from chocolate:
- fats — 10%;
- carbohydrates — 73%;
- proteins — 17%.
As the sweet tile mostly consists of cheap soy oil and chemical additives, to consider such product as a source of vitamins, minerals and other useful substances just it is not necessary.
What chocolate is useful to health
Speaking about useful properties of chocolate, first of all mean cocoa beans therefore all advantages described below, though belong to all types of chocolate at which there is a cocoa, but their volume is directly proportional to percentage in a product of natural raw materials and is inversely proportional to availability in it of fragrances, amplifiers of taste and other chemical additives.
Presence at chocolate of quality cocoa mass is demonstrated by four main signs:
- period of storage — no more than 8 months (in the presence of additives in the form of nuts, raisin, etc. — no more than 4 months);
- glossy surface and opaque structure on a break;
- strong structure;
- at a razlamyvaniye crackles, but does not break silently as plasticine;
- property "melt in the mouth, but not in hands".
We will speak about such product, estimating its useful properties for men, women, children and also a possibility of its use at various states and diseases.
Muzhchin
It is useful for men to eat sometimes chocolate It has the expressed property to prevent development of thromboses, so to reduce risk of development of cardiovascular diseases, heart attacks and strokes.
Read also about that than the filbert and honey is useful to men.
Besides, the product from qualitative cocoa beans is one of the strongest aphrodisiacs. Only several segments of a qualitative bitter dessert in day are capable to lighten the mood, to increase activity, to increase the level of a libido and to enhance potency. Besides, the product promotes production of testosterone — the main men's hormone, improves activity of spermatozoa and increases conception probability.
Zhenshchin
For women advantage of a product in the following:
- chocolate at the expense of the components which are its part promotes strengthening of bones and teeth that is very important for a female body, especially during pregnancy, feeding by a breast and also at a menopause;
- a small amount of a product is capable to lighten considerably the mood, including due to blocking of synthesis of cortisol, the hormone causing a condition of a stress and also magnesium which lack is shown in the increased irritability and feeling of alarm;
- same "medicine" perfectly helps to normalize a state in the period of PMS;
- also it will be pleasant to women to learn that the favourite dessert stimulates cell regeneration, so, helps to prolong youth. At the correct use this product perfectly is entered in the program for weight loss and promotes decrease in excess weight;
- and the melanin which still is present at cocoa beans protects skin from solar burns therefore the desserts prepared from them can be included safely in a diet, going in the summer to the sea.
Children
Children adore sweet, but useful it happens not always. Chocolate — a rare exception if not to abuse it.
Important! Because of high allergenicity and high content of fats chocolate is contraindicated to children up to three years.
At more adult age similar delicacy is possible and it is necessary to include in a diet of little fidgets as it promotes:
- to mood raising;
- to improvement of work of a brain, memory, concentration of attention (it is especially important for school students);
- to completion of deficiency of the vitamins of group B necessary including for the correct work of the central nervous system;
- to strengthening of teeth and bones;
- to replenishment of power stocks which children spend very quickly.
Hot chocolate: advantage or harm
Quality hot chocolate contains cocoa mass and icing sugar in the structure therefore has the same useful properties, as firm. Moreover, some biologically active agents which are a part of cocoa beans when heating even increase the activity. In particular, it belongs to antioxidant properties of pro-cyanidine.
Features of the use
And now we will consider slightly in more detail, chocolate how exactly affects our health and in what cases it gets for us special value.
At pregnancy and breastfeeding
Both during pregnancy, and when feeding by a breast, the organism of the woman needs the raised dose of calcium which source, among others, is also the dessert from cocoa beans. The folic acid which is a part of a product is simply necessary for future mother as her shortcoming can lead to development in the kid of serious pathologies of development, to a hypoxia and even to an abortion.
And how important to the woman at pregnancy and chest feeding to keep good mood and to experience positive emotions, and it is not necessary to speak.
Whether you know? The researches conducted in Finland showed that at mothers who are regularly using "happiness hormone" in the form of a bitter tile, kids smile more often than at the women refusing to themselves such pleasure. And the results of sociological poll allowing to draw a conclusion that the children of mothers-shokoladogolikov receiving this product in a womb, much less than their peers, feel fear are published in the famous British popular scientific magazine "New Scientist Magazin".
Nevertheless women need to remember that chocolate contains many calories and fats and also caffeine. These substances are not contraindicated at pregnancy and a lactation directly, but their overdose can be dangerous both to mother, and to the kid. At the same time it should be noted that the opinion existing in our country that at GV it is necessary to adhere to some special diet, the World Health Organization does not divide.
At weight loss and a diet
Strangely enough, at all the caloric content chocolate can render the real help in fight against excess weight. It appears if before food, approximately in 20 minutes to break off a small piece from a tile and to slowly eat it, without chewing, and kind of rassasyvy until it is kindled in a mouth, the signal identical to what arises at full saturation comes to a brain.
As a result the feeling of hunger sharply decreases and, respectively, during meal of people, without feeling any discomfort, can eat much less usual portion.
At diabetes
At diabetes the consumption of sugar has to be limited therefore in this state only very bitter chocolate with the content of cocoa not less than 85% is useful. At the same time the similar product in a diet of the diabetic is welcomed as the flavonoids which are its part provide increase in sensitivity of an organism to insulin and digestion of sugar, and for type 1 diabetes — help to regulate sugar level in blood. Besides, the product is excellent prevention of development of diabetes — both the 1st, and 2nd type.
At problems with digestive tract
At gastritis with the increased acidity and other problems with digestive tract it is necessary to exclude completely from a diet the products containing doubtful chemical additives. Also the sweets, nuts, raisin and other ingredients which are often added to structure of desserts are undesirable. At the same time good bitter chocolate with the high content of cocoa and the minimum quantity of sugar for a stomach is safe.
In moderate doses the consumption of white chocolate is allowed, and here from dairy it is better to refuse. The increased acidity of gastric juice at stomach ulcer or gastritis is an occasion to limit the use of products from cocoa beans as they can increase this indicator even stronger. Also these dishes provoke activization of work of a pancreas that does their use undesirable at pancreatitis. If problems with digestive tract are caused by poisoning, the best medicine is starvation, in any case any desserts at vomiting or diarrhea are precisely contraindicated. It is also necessary to mean that bitter chocolate affects in an oppressing way an intestines vermicular movement therefore at constant and strong locks its use should be limited, and here dairy, on the contrary, is more dangerous at a diarrhea as stimulates activity of intestines.
At cold and temperature
Chocolate medicine helps to facilitate a state at the cold which is especially followed by a severe cough.
Whether you know? Alkaloid the theobromine which is a part of beans is used by production of many syrups for cough. He acts more effectively, than codeine, but, unlike the strongest drug, does not cause accustoming and has no side effects.
However you should not abuse similar medicine nevertheless as theobromine excitingly affects nervous system and can cause insomnia that at a temperature and a sore throat is not necessary at all. About here at a tonsillitis chocolate will not help: this disease most often has the bacterial nature and, respectively, has to be treated by antibiotics.
At the raised cholesterol and hepatitis C
The flavonoids and other biologically active agents which are contained in cocoa beans improve fat exchange, promote removal from an organism of "bad" cholesterol and increase the content in blood of "good". Also the product well influences a liver and is even capable to facilitate a condition of the patient at cirrhosis which, in turn, arises against the background of chronic alcoholism or hepatitis.
Important! White chocolate is much less useful to a liver, than black, due to lack in it of the antioxidants providing cleaning of a liver and reducing blood pressure in this body.
With the increased and lowered pressure
The dessert, most popular in the world, has property to improve elasticity of vessels and to interfere with sticking of leukocytes to their walls that is the main reason of contamination of arteries and development of a hypertension. Due to these qualities, delicacy is recommended to use for prevention of strokes (according to some information, in such a way it is possible to reduce risk of development of this disease by 15–17%). And that chocolate has property to increase arterial blood pressure all know. Thus, as it is surprising, a product in moderate doses, is shown both at raised, and with the lowered pressure.
At hemorrhoids
At exacerbation of hemorrhoids it is necessary to adhere to a strict diet in which to chocolate of the place is not present. The same rules, by the way, concern also some other diseases of digestive system, liver, kidneys, a gall bladder (for example, cholecystitis, an urolithic disease, etc.), but only those cases, when it comes to a sharp form. In process of normalization of a condition of the patient, quality dark chocolate in small amounts can be used.
Learn more about advantage of dark chocolate.
At cystitis
In small doses the quality product has anti-inflammatory properties, so, it can appear very opportunely at cystitis. However, if there is no opportunity to buy really good chocolate, it is better to refuse doubtful goods as he, on the contrary, can aggravate cystitis.
At anemia
The iron which is contained in cocoa beans increases hemoglobin level in blood that does a product very useful at anemia. However it is necessary to remember that it is impossible to cure a similar disease of only one correction of food, similar measures can act only as preventive or supportive applications.
At gout
The situation with consumption of chocolate at gout is similar described concerning hemorrhoids: during aggravation the product is undesirable, in other cases it is possible, but only black, but not dairy.
Whether you know? Income from sale of chocolate is about seven billion dollars a year, that is on average each person, including children and old men, annually spends about eighty cents for this delicacy. Among all known desserts there is an absolute record!
At a mant
The use of desserts with the high content of sugar can distort results of reaction to Mant, and therefore at this way of a tuberkulinodiagnostika it is better to refrain from similar food. However, this rule does not belong to bitter chocolate if to use a product in moderate quantities.
At oncology
The American scientists for many years study the products having property to kill cancer cells. After all, the list more than was made of ten positions, and the first place of honor in it is taken … by bitter chocolate!
At monthly
Besides iron, an important element in the course of blood formation, cocoa beans contain also gallic acid having property to sgushchivat blood and to stop bleedings. These circumstances do of a popular dessert good additive to a diet during periods and if to consider that PMS preceding it is capable to torment fairly nerves to the woman, will not prevent to include "happiness hormone" in the day especially.
Harm and side effects
There are very few situations in which the real chocolate can be mean or dangerous. Perhaps, the only thing what it is worth mentioning, are the allergens which are its part. For the rest side effects from a product only the use can cause it in large numbers taking into account the high content of fats and caloric content. Even more harm can be received from the use of a product with the high content of sugar and also various fakes stuffed with various chemical additives.
Learn whether there is an advantage of consumption of chocolate at pregnancy.
Choosing quality delicacy, carefully study structure of a product, pay attention to periods of storage and you remember that good chocolate cannot cost little, and it is stored long. Give preference to the grades containing the maximum quantity of cocoa and a minimum of sugar. Forget about dairy options of a dessert and furthermore soy substitutes. Use moderately — no more, than a quarter of a tile in day. At observance of these simple rules, chocolate will bring only benefit.