BENEFITS OF EATING CHOCOLATE

The pathologist found a lot of benefits to be derived from chocolate. Chocolate is made from cocoa beans are rich in compounds called flavonoids that are also found in tea leaves. To date, more than 4000 kinds of flavonoids have been identified. Plants synthesize compounds that can dissolve in water from the amino acid phenylalanine and acetate. Flavonoids act as antioxidants, neutralizing the adverse effects of free radicals that can destroy cells and tissues. One and a half ounces of dark chocolate bar has approximately 800 milligrams of antioxidants, equivalent to a cup of black tea. The new findings suggest that flavonoids and compounds are important for health. In addition to flavonoids, chocolate contains theobromine, an alkaloid compound that is lightweight stimultan can stimulate nerve cells giving rise to a feeling energized and refreshed. Apart from being stimultan, theobromine is believed to have mood elevating effects.
These compounds promote the body's release of other compounds that can cause a mild feeling of comfort and reduce stress. Many people, especially women, eat chocolate for this purpose. After taking quite a lot of chocolate, they will feel more calm.
Dark Chocolate Research A report in JAMA 2007; 298:49-60, stating that regular consumption of chocolate can lower blood pressure for those who have high blood pressure. But make no mistake .... Chocolate in question is dark chocolate, chocolate or white chocolate bukanmilk. In this study, Taubert and his colleagues used the study subjects 6 men and 7 women ranging in age from 55-64 years. All of them were diagnosed with mild hypertension, with systolic blood pressure an average of 153, and the diastolic 84. Every day for 2 weeks, they ate 100 grams of chocolate, and asked to balance the calories reaching 480 calories by not eating other foods that contain calories nutiren or similar. Half of the patients using dark chocolate and half dark chocolate consumption. Those who ate dark chocolate decreased systolic blood pressure to 5mmHg and 2 mmHg diastolic. While they are not chocolate makanwhite decreased blood pressure.
What's in dark chocolate?
Dark chocolate - not white or milk chocolate or dark chocolate eaten with milk - is a potent antioxidant. Reported by Mauro Serafini in the journal Nature 424, 1013 (28 August 2003). Antioxidants are compounds that will capture free radicals, the molecules that are involved in various disorders of the body. Inside there are some dark chocolate flavonoids, especially adalahepicathecin, which have antioxidant effects and antithrombotic (anti clotting). In their study, Serafini and his team used healthy subjects 7 women and 5 healthy men ranging in age from 25-35. On different days which have been determined, they were asked to consume 100 grams of dark chocolate, 100 grams of dark chocolate with a glass of milk, and 200 grams of milk chocolate. One hour later than their chocolate consumption, blood samples and measured their levels in the blood epicathecin.
It turned out that dark chocolate consumption produces the highest antioxidant levels in the blood, followed by dark chocolate and milk, and the lowest adalahmilk chocolate. Interestingly, it seems milk interferes with the absorption of antioxidants in the body. And the milk will also reduce the potential health benefits of chocolate, in this case in particular for cardiovascular disorders.
Various controversies
With the ability to cure and prevent various diseases, it is worth of dark chocolate to be used as therapy? "Until now there is no dark brown recommendations for therapy of certain diseases. Consumption in a certain amount each day is good and it is recommended to get the benefits of antioxidants and other nutrients terkandungnya, but it must be remembered, excessive consumption can increase the weight. Various controversies are still coloring the concrete benefits of dark chocolate. On the one hand, no one denies the usefulness, especially after it supported the efficacy of various research and scientific evidence. But on the other hand, there are many "dark side" of dark chocolate that has not been solved. John Erdman, a nutritionist from the University Illonois, United States recognizes, is still a lot of people responded with skepticism berbaga research on chocolate. That is why, adds John Erdman, the possibility of doctors recommend their patients to eat more dark chocolate, at least for now, still very small. "When judging the deeper, dark chocolate still contains too much fat and sugar can be recommended to get a doctor's prescription" Erdman said. "We should be very careful. If not, could come later regret. "Continued dr. Franz Messerli of the Ochsner Clinic Foundation, New Orleans.
So even about the benefits of dark chocolate to lower blood pressure, which supported the research by German researchers last year. The reason, eating dark chocolate, according to Luciana, just the opposite could potentially raise blood pressure. Especially if diasup excessively. That is because the caffeine content present in dark chocolate. To get the benefits of a healthy heart and blood vessels, for example, the sweeter it is advisable to consume each day. Intake of dark chocolate also be an alternative to supplement the body needs antioxidants and nutrients. How many of the recommended maximum consumption of 50 g per day.
Controversy about the notion that eating dark chocolate can reduce the weight still came up. Many people believe that eating a bar of dark chocolate before meals may help the diet that they were living. Their assumptions, by eating chocolate, your appetite will be less. If a reduced appetite, weight loss, too, declined.
Dark chocolate is made possible not only to rely on sheer black cocoa powder. He must add the sugar, milk and other ingredients, so that an advanced chocolate flavor better. Such content may increase the calories, especially when consumed in large quantities. "In the end, which increases calorie intake that just raising the weight.
In addition, the high fat content in dark chocolate can also improve blood fat levels of triglycerides. As a result, cholesterol levels go up. Even though chocolate is essentially no cholesterol, but the additional material to make a dark chocolate may contain cholesterol. Moreover, the body also formed its own cholesterol. When the intake of high calorie and fat, the body increases the synthesis of cholesterol, blood cholesterol levels can increase.
Here are some types of chocolate and its benefits:

Couverture
Couverture chocolate is the best kind. This pure chocolate with high cocoa fat percentage, thereby producing an excellent flavor. Usually used for the manufacture of handmade chocolate products. Prior to use, this type of chocolate tempering process (melting) in advance.

Fresh chocolate
This type of good chocolate used for baking, cake, and various other snacks. The percentage of cocoa mass varied between 30-70 percent. The higher concentration of cocoa mass, the better its flavor.

Chocolate milk
This one type of chocolate is a mixture of sugar, cocoa, melted chocolate, milk, and vanilla. Chocolate is the most widely consumed species. Cocoa mass is quite low, only 20 percent and taste is sweeter than plain chocolate. Chocolate is definitely a favorite of children because it can be directly eaten with a sweet taste. The content of the milk makes a more delicate flavor. If you want to make cakes, chocolate kind is not a good choice. In addition to relatively low content of chocolate, chocolate is easily burned when melted.

White chocolate
Mostly white chocolate contains no cocoa mass is high. In addition to direct consumption, white chocolate is often used for decoration. Chocolate is made from brown fat, sugar, and vanilla that contains no cocoa solids. Because it is easily burned, it helps to be cooked carefully.

Cocoa
This one is chocolate products made from cocoa mass cocoa after the fat is separated. Processed product is very easy and economical. Can be found in shops around where you live.

Brown liquid
A liquid chocolate drink product containing cocoa mass and contain a high sugar content. Sugar content, touted as the ringleader increased body weight