Chocolate is the favorite treat of adults and children. Throughout the history of this delicacy, scientists do not stop studying how useful or harmful it is to the human body. Disputes do not subside for quite some time, which led to the appearance of numerous myths around him. What is useful and harmful chocolate? This will be discussed in the article.
The history of the sweet product
Chocolate is obtained by adding fat and sugar to cocoa powder. The latter is obtained from cocoa beans. They grow in a hot climate, mainly in South and Central America, in Africa.
We are accustomed to chocolate in the form of rectangular tiles. The first to use it began the inhabitants of South and Central America. In those days, it was used as a hot drink, which was prepared from ground cocoa beans with spices. Chocolate acquired its modern form only in 1847. A British chocolate factory made a new product by mixing cocoa powder with fat and sugar.
And the company Nestle in 1930 produced chocolate based on milk, vanillin, sugar and butter, without using cocoa powder. Thus, a white product with a delicate creamy taste was born. The most famous chocolate manufacturers are France, Belgium, the USA, Switzerland, Germany and the United Kingdom.
Types of chocolate and its composition
What is harmful chocolate? To understand this, you need to talk about its composition. Currently, three types of chocolate are produced - white, milk and black. Many prefer the latter kind. Such people are absolutely right, because such a product contains only crushed cocoa beans, butter and other natural ingredients. Such a composition is inherent only in dark chocolate. Of course, vanilla, sugar and emulsifiers are also present in it. In real chocolate, the content of cocoa beans should be at least 55%. The most useful is the black product, as it contains unsaturated and organic fats, starch and dietary fiber. Useful properties are enhanced by the vitamins PP, E, B and minerals contained in it (magnesium, potassium, phosphorus, sodium and iron). It's no secret that dark chocolate has a pronounced bitter taste. But this does not reduce its attractiveness.
Milk chocolate got its name because of the content of milk powder in it, which is added, partially replacing cocoa beans. Thanks to this, the product has a lighter shade and creamy taste. Milk chocolate is recommended for children. After all, kids do not like the bitterness contained in black.
As for white chocolate, it can hardly be called such. The fact is that there are absolutely no cocoa beans in it. But then it contains up to 20% of cocoa butter, as well as condensed or powdered milk, milk fat and sugar.
Product benefits
What is harmful and beneficial chocolate? Speaking about the benefits of the product, it means black. The fact is that in its composition there are antioxidants that protect against the appearance of neoplasms.
Caffeine, theobromine, polyphenols prevent blood clots, reduce the risk of stroke and heart attack. Regular consumption in reasonable amounts of chocolate helps prevent blood clots, problems with the cardiovascular system. The substances contained in the product normalize blood pressure. Chocolate is also useful for autoimmune diseases, such as arthritis (rheumatoid). It has a beneficial effect on the memory of older people, stimulating the activity of the brain.
Polyunsaturated acids of chocolate fight cholesterol. In general, the product has a positive effect on the body, improves intestinal activity, strengthens the body due to the contained vitamins.
You, of course, will have a question: “What is harmful to chocolate if it contains only useful substances?” A product can be beneficial as well as harmful. It all depends on how much to consume. Normally, no more than 50 grams of chocolate can be eaten per day. In this case, the product will not harm you, but will only have a positive effect. A piece of dark chocolate can save a person from depression. After all, it contains the "hormone of joy" serotonin. Chocolate stimulates the production of endorphins.
The harmful properties of chocolate
Around the beloved goodies, there has always been much debate. The reason is the universal popularity of the product. Conventionally, all people can be divided into two camps: fans of dessert and opponents. The latter are stubbornly trying to prove the negative effect of cocoa powder on the body. What is harmful to chocolate is still not exactly proven, despite numerous studies. Most likely, the talk about the dangers of goodies is greatly exaggerated.
So why is chocolate harmful? The product is contraindicated in humans:
- Suffering from diabetes.
- Allergies. The product itself does not cause allergies. But he is able to increase the negative manifestations of the disease.
- Overweight. In this case, white and milk chocolate are contraindicated. But you should not refuse a piece of black.
Debunking Myths
This sweet treat is surrounded by many myths that are not entirely true. Let's debunk them.
Very often you can hear that chocolate is unhealthy. It provokes the appearance of acne and acne. Of course, if a person eats only sweets, then one could believe this statement. In all other cases, there is no need to talk about the veracity of words. Problem skin is a consequence of malnutrition, which leads to disruptions in the activity of the hormonal system. Chocolate can only hurt if you eat it in large quantities. In other cases, it is only useful.
Is chocolate harmful to teeth?
Why is chocolate harmful? Opponents of goodies claim that it destroys tooth enamel and provokes tooth decay. But this is completely wrong. In fact, everything is just the opposite. A small piece of dark chocolate is the best prevention of tooth decay. To such an interesting conclusion came Canadian dentists. According to them, cocoa butter protects teeth from decay, enveloping them with a film. In addition, chocolate contains antibacterial substances. Therefore, harm from him simply can not be.
Does eating treats make you obese?
There is another myth that suggests that chocolate causes obesity. However, this statement may apply to any other sweets. Drinking a lot of chocolate is bad. But it is unlikely that you will eat three or four tiles a day. Moderate consumption of several slices of chocolate will not only not harm, but, on the contrary, will bring benefits.
By the way, dark chocolate can be part of your diet. And do not be surprised, because there is a chocolate diet, which involves the use of only this sweet product as food. Reviews indicate the success of this method of losing weight. Dark chocolate burns fat, it is a good source of energy, which is consumed for a long time. Some nutritionists even recommend a few slices of goodies before exercise.
Caffeine
It is believed that chocolate has a lot of caffeine, which has been debated for decades. If earlier it was claimed that this substance negatively affects the body, now scientists, on the contrary, recommend using it. If you are afraid not to fall asleep, then you should not use a treat at bedtime, because its invigorating effect is undeniable.
Otherwise, chocolate is no less dangerous than a cup of brewed coffee. One plate of goodies contains only 30 grams of caffeine. And this is about five times less than in a cup of drink.
Addiction or enjoyment?
Opponents of chocolate claim that it causes addiction, which manifests itself in the need to use it again and again. But studies by experts do not confirm this fact. Chocolate is just as dangerous as any other tasty product that you like. Only excessive consumption can harm it.
Harm to the liver
Often you can hear that chocolate is bad for the liver. However, recent studies prove that this statement is unfair. The experiments, in which patients with cirrhosis of the liver participated, showed a positive effect of chocolate, which reduces the level of pressure on the internal organs. However, it is about dark chocolate. Reasonable use of it will only be useful.
Is the product harmful to children?
Experts believe that up to three years, chocolate should not be given to babies. This is due to the fact that the immunity of children in this period is only being formed, so there is no need to overload the body. From the age of three, the baby can gradually be accustomed to adult food. In a week, a child can eat no more than one bar of chocolate, but only if it is a natural product. You can offer a slice of sweets only on a full stomach. Children are advised to give milk chocolate, since black contains theobromine, which causes poisoning. The substance can cause vomiting and nausea, stomach problems, and headache.
Many mothers are concerned about the question, is Kinder chocolate harmful? A small amount of it can not cause significant harm to the body. The negative effect of the product is usually associated with high sugar content. If a child sometimes feasts on dessert, then this can not provoke obesity. A piece of chocolate can very quickly calm a baby and increase his mood.
But it is strictly not allowed to give a treat to those children who are prone to allergies. Chocolate can cause an attack.
What kind of chocolate is bad?
What if you like sweets? It is not worth succumbing to its excessive use - this is a well-known fact. However, you can find a middle ground. Even the most harmful chocolate can be eaten if consumed in a dosed manner. Nevertheless, nutritionists recommend among all the variety of sweets to opt for dark chocolate. A few slices of it per day will only benefit you. And there’s no need to talk about harm. Among other goodies, it is chocolate that is most useful. By the way, it is worth recalling that even fashion models who adhere to a strict diet regularly eat dark chocolate. Yes, and simple ladies who bring their weight back to normal can sometimes enjoy a cube of a quality product.
According to experts, white chocolate is the most harmful. Dairy is somewhere in the middle between it and the black product. Therefore, the conclusions suggest themselves. Of course, preference should be given to dark chocolate. When purchasing a product, pay attention to its composition. This is the only way you can protect yourself from buying low-quality goodies. The cocoa content in the chocolate bar must be at least 50%. Otherwise, one should not even talk about its naturalness and usefulness.
Chocolate selection
As a rule, in the store we do not pay attention to product labels. Our view is attracted by the products of advertised brands, which are well-known to everyone. According to experts, far from the entire range of chocolate products in our stores is worthy of the attention of consumers. After all, only a product with a high content of cocoa powder, with a small amount of sugar and milk is useful. As studies prove, most of the assortment of stores does not match the name "chocolate". Most often, unscrupulous manufacturers use the lowest-quality cocoa powder, palm oil, preservatives and other substances, the use of which is very doubtful for the body.
Therefore, when buying chocolate, be sure to check the composition. This will help you make the right choice and get a good product.
Different experts disagree on the amount of cocoa in chocolate. Some believe that you can only buy the product in which cocoa is at least 70% (let's say right away, this is very rare), while others - at least 50%. The higher the percentage of powder in the tile, the more bitter it tastes.
It is acceptable to use chocolate with additives, especially when it comes to nuts. They not only improve the taste of the product, but also add beneficial substances to it. It's no secret that all nuts are rich in vitamins.
Remember that quality chocolate should melt in your mouth, because the melting point of cocoa is lower than the temperature of the human body. A product made with added vegetable oils will melt longer. In addition, it has a waxy taste.
The surface of high-quality chocolate should be glossy, which indicates compliance with the required storage standards. Each of us was faced with the fact that the tiles of the acquired goodies have a white coating. This situation suggests that the chocolate hardened again. And this means that it was stored in the wrong conditions. When heated, cocoa butter comes out, which is why you see a white coating.