Despite all its useful properties, it is important to remember that chocolate is a dessert and not a staple food. It contains a lot of carbohydrates (mainly sugar, up to 50 grams per 100 grams) and fats (30-35 grams). It is not recommended to consume more than 20-30 grams of chocolate per day.
Oku.Az reports about this with reference to Iz.ru.
Elena Ostrovskaya, Russian endocrinologist, specialist in preventive medicine (health protection – nd.) and anti-aging, stated that the benefits of chocolate are justified by its cocoa content. Cocoa beans contain polyphenols, antioxidants that reduce stress. They also contain almost all B vitamins, especially B2, B1 and B6, which are important for the health of the central nervous system.
“Cocoa beans contain beneficial trace elements such as manganese, copper, iron, potassium and selenium, as well as the amino acids tryptophan (involved in the synthesis of serotonin and improves mood) and threonine. Threonine combines with magnesium to form Magnesium threonate (a form of magnesium that is easily absorbed by the body) This element improves our cognitive abilities and helps combat stress, necessary for the nutrition of the intestinal microbiota, there are prebiotic fibers and. cellulose,” explained the expert.
Ostrovskaya noted that it is important to choose the “right” species. The more cocoa the chocolate has, the better. It is better to consume dark chocolate (more than 75% cocoa) or dark chocolate (more than 45% cocoa). There is less cocoa in milk chocolate, almost none in white chocolate (normally cocoa butter is used to make it, not ground beans).
The doctor warned that chocolate should be limited mainly due to its high calorie content and the risk of diabetes for people with diabetes and obesity.
“If you are allergic to cocoa beans, you should completely avoid the dessert. In addition, it is important to pay attention to the composition of the product. Even if you are not allergic to chocolate itself, it may contain additives dangerous for allergy sufferers (fruits and berries, spices, nuts, etc.)” – said Ostrovskaya.
It is recommended to limit chocolate during exacerbation of any disease of the gastrointestinal tract, as well as during pregnancy, especially in the second trimester, when the risk of developing insulin resistance and gestational diabetes increases.
