Chocolates – The Healthy Food

Chocolates are such a tasty stuff loved by all the ages. Chocolates are mainly made up of cocoa solids. In a chocolate the basic amount of cocoa used is about 70%. Chocolates have some beneficial qualities to health. Chocolates have the traces of iron, calcium and potassium and vitamin A, B1, C, D and E.

Cocoa has the content of magnesium. Magnesium deficiency leads to hyper tension, heart diseases, diabetes, joint problems and pre-menstrual tension (PMT or PMS).

BENEFITS FOR MEN AND WOMEN

o High intake of magnesium content is good for Cardiovascular System and hypertension.

o Fat in high quality chocolates will not increase the cholesterol level, because the fats used in this are saturated.

o Pre-menstrual drop in progesterone levels is the main cause for the violent mood for women. Adding magnesium will cure it till the level.

HEALTHIEST CHOCOLATE

A plain dark chocolate is the healthiest as this contains 70% of cocoa. This may not have a large amount of sugar in it. In case of white or milk chocolates, the content of chocolate solids will be less. Dark chocolate is allowed in popular Montaignac diet. These are high in sugar content and saturated fats. HVO (Hydrogenated Vegetable Oil) will be tragic for both teeth and health.

Chocolates of commercial and hand made works are more of sugars. They are generally known as Fondant and Praline, fondant is almost 100% sugar.

Janet has developed the chocolates with high quality filling in it. The centre of the chocolates is mostly covered with chocolates made up of 70% of chocolate solids. In case of milk chocolates, it is made with 33% of chocolate butter.

DO’S OF CHOCOLATE

The studies in the content of a chocolate say that chocolate has a content of flavonoids. It is a type polyphenol antioxidant. The University of Scranton proved that chocolate has high antioxidant content when compared with the other foods. In a dark chocolate it contains eight times the polyphenol antioxidant that found in strawberry. In November 2001, Pennsylvania State University found that the chocolate eaters have got good cholesterol. This is found in 23 peoples. In August 2005, researchers from Italy found that the dark chocolate can lower the blood pressure in people with hypertension. It is suggested to take chocolates. Taking chocolates once in a while will not harm.

Cocoa has antibacterial agents that fight tooth decay.

Smell of chocolates increases the theta waves of the brain. This relaxes you more.

Cocoa butter in chocolates contains oleic acid, a mono-unsaturated fat helps in increasing the fat.

Drinking a cup of hot chocolate may decline the wish to eat.

Eating chocolate increase the life span in men.

Mexicans use chocolate to treat bronchitis and insect bites.

Carbohydrates in chocolate will increase the level of serotonin levels in the brain. This increases the sense of well being.

DONT’S OF CHOCOLATE

o Caffeine and bromine in cocoa do not cause nervous excitability.

o It is non addictive.

o Stearic acid in chocolate does not raise the level of bad cholesterol.

NEGATIVES OF CHOCOLATE

o This triggers headache in migraine sufferers.

o Milk chocolate is high in high in calories, fat and sugar.

o Giving chocolate for the pets is harmful. It contains theobromine, which pets cannot digest.