The nutritionist talks about the correct consumption of many’s favorite dessert
Chocolate is a worldwide passion. According to records, the use of cocoa around the world started in 1500 BC, by civilizations such as the Olmec and Maya. It was used for the production of a sacred drink, served only in rituals. With the Spanish colonization cocoa was brought to Europe and became an object only for the upper classes. Consumption as we know it today, in bars, began in the mid-14th century and has since spread throughout the world. However, with a high caloric index, it has become a forbidden food in several diets. The doctor dr. Nicole Nardy, a postgraduate in nutrology at the Albert Einstein Israelite Hospital, explains that it doesn’t have to be this way. “Chocolate can be beneficial when consumed in moderation and in its ‘purest’ form, i.e. with a percentage of cocoa equal to or greater than 70%. amount of refined sugar, so you have to be careful with portions. Up to 30g per day is considered adequate, the equivalent of a candy bar or bonbon.”
Guilt free! the benefits of chocolate And the benefits of its consumption, according to the doctor, are directly related to its composition. “Chocolate is a source of magnesium, copper, iron, manganese, potassium, zinc, selenium, as well as antioxidants such as catechins and procyanidins, which help inhibit an enzyme responsible for raising blood pressure. It also contributes to the production of oxide of nitric acid and helps lower the level of LDL cholesterol in the blood, the famous ‘bad cholesterol’. Its consumption also stimulates the release of serotonin, known as the feel-good hormone”. With so many perks, why is he considered a villain? The answer is simple: excess. As with any food, when there is no controlled consumption, calorie intake increases, which can lead to weight gain. “Even high-cacao chocolates still contain sugar and fat, ingredients that should be eaten in moderation,” says Dr. Nicholas. And is there a better time of day to eat chocolate? “There is no consensus, but it is believed that if eaten soon after the main meal, the absorption of chocolate would be reduced, as the body would be ‘busy’ digesting the salad fibres, carbohydrates, proteins and fat,” he said. He explains. Even if it seems impossible, there are people who don’t like chocolate, despite the various options that exist. For this, the doctor recommends the consumption of cocoa derivatives, which have the same benefits, such as cocoa powder, beans or almonds, cocoa beans and cocoa butter. *Dr. Nicole Nardy Paula Razuck is a Sports Medicine resident at the Santa Casa de Misericórdia in São Paulo. She holds a postgraduate diploma in Nutrology from the Albert Einstein Israelite Hospital and holds a medical degree from the Faculdade Santa Marcelina.
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.
