Famous nutritionist spoke about the benefits and dangers of chocolate

Известный диетолог рассказала о пользе и вреде шоколада

Famous Ukrainian nutritionist Svetlana FUS talked about how to eat chocolate and how it can be useful. She wrote about this on his page in Facebook.

“As you know, the quality of the chocolate depends on the percentage of cocoa in it. The higher the percentage the better the chocolate, the healthier. Simple chocolate 28% cocoa, high from 70% to 90%. To chocolate add sugar, but contains the more cocoa, the less sugar, so the chocolate becomes bitter to the taste,” wrote the publication Svetlana.

She told me that cocoa beans, from which chocolate is made with quality leaders on the content of proanthocyanidins. They are needed to support skin structure, that is, for its beauty and elasticity.

Bitter chocolate with high content of natural proanthocyanidins helps neutralize the free radicals. It slows the aging process in the body. And antioxidant activity of beans 20 times higher than vitamin C.

“Caffeine and theobromine in cocoa beans have a stimulating effect on the cardiovascular and nervous system, positively affect cognitive (cognitive) function. Cocoa protects the skin from UV radiation. In cosmetology used different chocolate treatments,” said the nutritionist.

The expert also said that chocolate contains various beneficial substances such as iron, calcium, magnesium, copper, which also has a positive effect on health.

“But chocolate is quite nutritious product. 100 g of dark chocolate – 539 kcal, and milk chocolate – 554 kcal. This is a powerful argument for those who have excessive body weight or control the weight. The optimal amount of consumption of dark chocolate for an adult is about 20 g, that is, 1-2/10 chocolate bars a day,” said Svetlana.

Also she recommended to use this product without additives, because any additive and adds more calories.

“As you can see, chocolate has many benefits when we choose the good quality and eaten in small quantities. This will not significantly affect caloric intake and provide the body with necessary substances. Should not be considered chocolate an empty redundancy. Choose wisely,” added the nutritionist.


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