In the mood for Easter, homeopathic pharmacist Jamar Tejada talks about the benefits of eating quality chocolate for the body
Easter is coming and with it chocolate. It’s also time for me to put my stretching into practice, because at my height of 1.90m, I have to crouch down the huge corridors of chocolate eggs that are on display. It’s also a testing time for those who struggle with the balance, after all, this whole eating-just-a-bitty thing seems to only work for those truly spiritually evolved beings. So if in doubt, don’t buy!
But I didn’t come here just to bring sad realities. Chocolate can, yes, be a friend. The problem is that not just any chocolate can strengthen this friendship.
The benefits of eating chocolate – in moderation
I’ll start this text by talking about the good side, because Easter is rebirth, it’s a moment of reflection and good energy. Surely you have already heard that the higher the cocoa concentration, preferably 70%, which generally has a more bitter taste, the better for your health. But even so, they should be eaten in moderation because they can contain sugar, and the amount of sugar and calories can vary greatly by brand.
However, 70% chocolates contain less sugar and calories than a standard milk chocolate. That is, depending on the portion you eat, you could increase your risk of other diseases, such as diabetes. So common sense always!
Chocolate with a high cocoa content, greater than 70% in composition, usually contains soluble fiber, iron, magnesium, copper, manganese, potassium, phosphorus, zinc and selenium and should be eaten in moderation and should not be the main source of these nutrients ., since, to consume the recommended daily amounts, one can have a high caloric load and a high amount of sugar, compromising body weight and blood sugar control.
Dark chocolate is also a rich source of antioxidants with biologically active compounds, such as polyphenols, flavonols and catechins, capable of neutralizing the free radicals produced by the metabolism of our cells.
For example, it has been demonstrated that the polyphenols contained in dark chocolate with almonds can improve the lipid profile of obese individuals, contributing to the reduction of the risk of cardiovascular disease. Flavonoids also stimulate the production of nitric oxide (NO) in the arterial endothelium – the innermost layer of the arteries, relaxing the vessels – reducing vascular resistance and blood pressure.
Also, don’t think that eating a piece of dark chocolate will “lower” your blood pressure, because this effect is the response of the polyphenols after a long period of use.
Dark chocolate has also been shown to reduce bad cholesterol. In a study with 320 participants, it was observed that the consumption of cocoa or dark chocolate helped reduce serum levels of total and LDL cholesterol. Some studies have also shown a reduction in triglycerides and an increase in HDL cholesterol, attributing a cardioprotector to dark chocolate.
Many are afraid of chocolate because of pimples, which is not wrong, as a chocolate low in cocoa and high in fat can, yes, lead to increased greasiness. Bitter chocolate already acts in favor of skin health.
Chocolates with a high concentration of flavonoids improve circulation in the dermis, increase hydration and elasticity and, moreover, although it does not exclude the use of topical sunscreens, it has a photoprotective effect.
Finally, did you know that cocoa polyphenols improve cognitive performance and stimulate neuroplasticity, an important process in memory formation? Furthermore, cocoa also contains natural stimulants such as theobromine and caffeine, which increase alertness and improve mood.
And what about white chocolate?
White chocolate is the product made by mixing cocoa butter with other ingredients, containing at least 20% total cocoa butter solids. That is, according to the regulatory body, white chocolate is chocolate (as long as it contains more than 20% cocoa butter in its composition).
But the truth is that the topic generates a lot of discussion and, thinking about the issue of health, I would never recommend it. Because it is fat-based, white chocolate is the most caloric and the one with the least health benefits. This is because it is in the cocoa mass that the antioxidants are found and, since the food does not contain cocoa mass, it therefore has no antioxidants.
Another consideration for white chocolate is that the chapstick is not completely white, but rather a cream color. Therefore, if the chocolate is “snow” white, it means that it is not of good quality.
Although many self-proclaimed chocolate addicts, it is a fact that they cannot cause chemical dependency. Therefore, the only possibility of addiction to this food is psychological, so find another excuse. I think after reading all of these benefits, I’ve already given you enough proof this Easter to treat yourself to real chocolate, which is bitter, but with sweet results!
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
