A sweetness that is familiar from childhood and does not need lush epithets in order to wake up the appetite and want to feel this great taste on the tongue as soon as possible.

One word, three syllables, seven letters. Chocolate. And in the head there and then there are mountains of milk, white, porous, with raisins, nuts, dried apricots, fruit filling, so alluring and sweet ... Or extra black, the most bitter and classic - are there many fans of this taste? And is it true that he is the most beneficial to health of all his “brothers and colleagues”?

How is it done?

Real dark chocolate is obtained after fresh cocoa beans are dried, fried, butter is squeezed out of them (by special pressing) and cocoa powder (also using a special technology), sugar is added to them (in the case of making a dietary version, various substitutes are used) ... The higher the percentage of cocoa content, the brighter the taste and aroma of the product. However, many people still prefer milk chocolate to dark chocolate. To obtain it, milk or cream is also included in the sweets.

But it is black, and sometimes extra black, with a high content of cocoa (such types have recently begun to appear on the market more and more), that is associated with a real chocolate taste. He, however, is not loved by everyone.

Bitter chocolate: benefits and harms - this is what is worth considering in as much detail as possible. After all, there are too many myths and legends about him. So, for example, it is argued that sweetness is useful in the following cases.

Bitter chocolate. Benefits and harm to the body

First of all, of course, they try to determine the effect of the product on the physical condition of a person. Should you use dark dark chocolate as a medicine? Its benefits and harms as opposite concepts are described below.

For vessels

The benefits of dark chocolate have been proven by its effect on cerebral blood flow. A dosage of 100 grams of this product changes the level of carbon dioxide in the blood, improves its circulation throughout the body. Regular consumption of sweets will help strengthen the walls of blood vessels, reduce the likelihood of strokes.

Is it so?

"Shokolodotherapy" really works. The information is confirmed by a number of experiments carried out by Australian scientists. The subjects were given exactly the same dose of one hundred grams. In real conditions, the main thing is not to abuse the product. A similar dosage above is used only in extreme, isolated cases.

For heart

Cocoa beans are an essential component of real dark chocolate, they are high in flavonoids. They are responsible for lowering blood cholesterol, and this is an undeniable benefit.

Bitter chocolate should be eaten only 30 grams per day, and this will already be an excellent prevention against cardiovascular diseases.

Proof of

Numerous studies have confirmed that eating dark (over fifty percent cocoa) chocolate can be an adjunct to heart disease therapy, or even an alternative treatment.

From cough

The already mentioned theobromine, one of the alkaloids that make up the well-known product, has one interesting property. As it turned out, it can be used to heal a persistent cough. True, it is not clear whether this applies to any chronic diseases or only to typical colds.

Where did the information come from?

Clinical studies have shown that theobromine is thirty-three percent more effective than the codeine previously used to make cough medicines. According to the plan, new medicines are to enter the market in about two years. In the meantime, for prevention, you can eat a couple of pieces from the bar, and at the same time treat yourself to such a wonderful product as dark chocolate.

Sweetness for the soul

A large percentage of cocoa in the composition determines both the great benefits and harms of dark chocolate. However, it can be very difficult to find its 90% content in a favorite sweetness on store shelves. Experts, however, say that it is this kind of chocolate that is best to choose among other varieties. Why can you use it to benefit yourself, your body?

Slimming

Danish nutritionists argue that dark chocolate, whose health benefits and harms are a controversial topic of discussion, can help those trying to lose weight. The sweetness should contain more than seventy percent cocoa in order to reduce appetite and at the same time provide energy. In addition, the caffeine and phenol contained in the composition contribute to fat burning. Regular chocolate does not have the same effect as studies by scientists from Copenhagen have shown.

Objections

British experts put dark chocolate in one of the first places among the products that deal a serious blow to the figure. The benefits and harms of losing weight, in their opinion, do not counterbalance each other: there are much more disadvantages when using this sweetness, but they all consist in too many calories.

For happiness

It is widely known how chocolate can help with depression, and just a bad mood. Sadness has been treated with this sweetness for quite some time. They argue for such an effect on well-being by the content of cannabinoids, as a result of which a feeling of euphoria appears, as well as magnesium, which is involved in the production of serotonin.

Fairy tale or reality?

Italian scientists have appeared before the legend-busting society, refuting the idea of ​​chocolate therapy against the fall-winter blues, since the dosage of such a drug must be about 13 kg to actually have any effect.

However, this does not negate the fact that true lovers of the product can really cheer up with just one piece because of the wonderful rich taste.

For excitement

The theobromine in chocolate makes it an aphrodisiac, some argue. Sometimes its aphrodisiac property is extolled so much that it is compared to the infamous Viagra. The use of dark chocolate in this matter even sounds very doubtful. And yet it is this theory that continues to be on everyone's lips.

How are things really going?

For the desired effect to manifest itself, sweets will have to be eaten more than half a kilogram, or even a whole kilogram. And then you don't even have to solve the dilemma posed by bitter dark chocolate: the benefits and harms on two scales will stop constantly shaking them each in their own direction. In the end, the device will stop at the second option: after all, it is necessary to observe the measure in everything!

The only thing you can vouch for is that chocolate will definitely give your body extra energy. And then the person's choice is what to spend it on. Bitter chocolate without sugar is preferable in this regard.

Benefit and harm: debunking myths in one fell swoop

Myth 1. Chocolate causes skin problems: breakouts, blackheads, blackheads, etc.

Reality. In fact, the situation is that the cause of such troubles is not sweetness, but hormonal disruption.

Myth 2. Chocolate is harmful to enamel, the structure of teeth and gums, and causes a stone.

Reality. In fact, dark chocolate is not only not harmful, but also healthy. It has an antibacterial effect and therefore is an excellent remedy for the prevention of tooth decay.

Myth 3... Chocolate is contraindicated for allergy sufferers.

Reality. Sweetness rarely causes allergies on its own. True, chocolate is capable of intensifying an already existing allergic reaction, but almost never to be an independent cause. It is quite possible to avoid the first option when using the product in moderation (in fact, this rule applies to any food: eat what you love, but little by little).

Don't overdo it!

It seems that everything looks quite harmless and even optimistic and positive: chocolate gives happiness, joy and health. And although none of the above facts is completely denied, all this is reliable information, it cannot be said that dark chocolate is only beneficial.

In some cases, the dosage is responsible for a lot: and then weight loss turns into weight gain, and consumption for the sake of health leads to a worsening of the condition. It should be borne in mind that for an adult, the daily dose is no more than 50 grams. And then it must be distributed throughout the day.

In addition, when choosing a chocolate bar for yourself, it is very important to pay attention to its composition: how much sugar is in the product, whether natural vegetable fats, and again what is the percentage of their content in the bar. By itself, the protein-containing sweetness can affect muscle mass and improve muscle tone, while supplements that manufacturers are happy to offer customers are more likely to cause body fat.

Large amounts of chocolate before bed will lead to overexcitation and insomnia. This is why it is best to leave the sweetness in the refrigerator overnight. Eat a couple of bites in the morning - energy and positive mood will be provided in the coming hours!

By the way, scientists, in principle, recommend including all sweets in the morning diet. The well-known saying "Eat breakfast yourself, share your lunch with a friend ..." also hints at this behind the scenes. No discrimination with a sweet tooth - only a feature of the human body in the distribution of energy.

Chocolate is harmful for people with eating disorders, allergy sufferers (it is controversial, the warnings are written above), and diabetic patients have to limit themselves to the use of this sweetness.

But, despite this, this article clearly demonstrates that the benefits of your favorite product are much more than harm!

Outcomes

If you have a choice whether to eat dark chocolate or not, feel free to stop at the first option! Perhaps at first it does not seem as sweet as milky or white, but it is worth trying it a little better, feeling this unimaginable taste, and it immediately becomes a favorite sweetness.

LLC "Boutique Vinestyle", INN: 7713790026, license: 77RPA0010390 dated 05.11.2014 valid from 05.11.2014 to 04.11.2024, Moscow, Leninsky Prospect, 52LLC "Retail Vinestyle", INN: 7716816628, license: 77RPA0012148 dated 04/26/2016 valid from 04/26/2016 to 04/25/2021, Moscow, Leningradskoe sh., 72, floor 1, room. IVa, room. from 1 to 5OOO Vainstyle, INN: 7715808800, license: 77RPA0010437 dated 10/16/2019 valid from 11/14/2014 to 11/13/2024, PSRN: 1107746352141, Moscow, Skladochnaya st., 1, building 1, floor 1, part premises IвLLC Store Vainstyle, INN: 9717017438, license: 77RPA0012229 dated 06/08/2016 valid from 06/08/2016 to 06/08/2021, Moscow, st. Lyusinovskaya, 53, floor 1, room VILLC "Red Winestyle", INN: 9717049616, license: 77RPA0012971 dated 03/23/2017 valid from 03/23/2017 to 03/22/2022, Moscow, Entuziastov highway, 74/2, floor 1, room VLLC "Green Winestyle", INN: 9718061246, license: 77RPA0013267 dated 04.08.2017 valid from 04.08.2017 to 03.08.2022, Moscow, Staraya Basmannaya street, 25, building 1, first floor, room 1, rooms from 1 to 9Rose Winestyle LLC, INN: 9718046294, license: 77RPA0013315 dated 08.24.2017 valid from 08.24.2017 to 08.23.2022, Moscow, Prospekt Mira, 70, floor 1, room No. IV, rooms 1 to 4Nice Winestyle LLC, INN: 7716856204, license: 77RPA0013269 dated 04.08.2017 valid from 04.08.2017 to 03.08.2022, Moscow, Sadovaya-Sukharevskaya street, 13/15, basement, room VII, rooms 1 by 3LLC "Soft Vinestyle", INN: 7719485100, license: 77RPA0014417 dated 03/22/2019 valid from 03/22/2019 to 03/22/2024, Moscow, Izmailovsky Boulevard, 1/28, floor 1, room. I, room. 1, 2, 2A, 3-5LLC "Soft Vinestyle", INN: 7719485100, license: 77RPA0014437 dated 04/04/2019 valid from 04/04/2019 to 03/04/2024, Moscow, Osenny Boulevard, 20, bldg. 1, 1st floor, room. 275, room. 1-5Rose Winestyle LLC, INN: 9718046294, license: 77RPA0014645 dated 04.10.2019 valid from 04.10.2019 to 03.10.2024, Moscow, Varshavskoe shosse, 72, bldg. 3, floor 1, room 82 Shipment of products to legal entities is carried out in accordance with applicable law.

Tasting notes

Colour

The color of the chocolate is dark brown.

Taste

The deep, rich and noticeably bitter taste of chocolate demonstrates the noble tones of cocoa.

Scent

The aroma of chocolate is rich and intense.

Gastronomic combinations

Elite Dark Bitter Chocolate is an elegant treat for connoisseurs of real chocolate. It contains 90% cocoa beans, providing an unforgettable richness and depth of its flavor and aroma characteristics. Noble tones of elite cocoa are revealed in it without any hindrance, providing gourmets with an unforgettable pleasure. Especially good Spartak, Elite dark bitter chocolate in harmony with quality cognac, it can also be served with black coffee or dessert wine.

Net weight: 90 grams.

About the manufacturer

Confectionery factory "Spartacus" is located in the city of Gomel. It traces its history back to the small sweets factory "Prosvet", which opened in 1924. His assortment included several varieties of butterscotch, marmalade and sweets. Seven years after its foundation, the factory was renamed to "Spartak"... The production developed rapidly, and the company became the leader of the Belarusian sweets market, exporting its products also abroad. In 1998, the factory was reorganized into JSC “ Spartacus ” ... Now she continues to hold the leading position in the country's confectionery industry.

The factory consists of four separate workshops, in which biscuits are produced respectively, chocolate candies, caramel and crunchy waffles. A total of about 350 types of delicacies are produced. The production facilities are equipped with automated lines, which eliminates errors and the ingress of extraneous components into sweets. The products are tested in our own laboratory "Spartak".

Gourmets, let's unite! Let's talk about the delicacy, which is not in vain called "food of the gods" - about chocolate. But not about that chocolate, from which the legs of the sweet tooth go numb and the heart pounds, but about the real bitter 90% chocolate. Such chocolate is not for everybody. That is why not everyone can just eat the bars of this chocolate.

First, you need to understand what the percentages in the name of the chocolate mean. The Cocoa Percentage is the proportion of the cocoa beans used to make the chocolate. It correlates with the amount of sugar, vanilla and other substances that current manufacturers add to chocolate. That is, 90% chocolate is 90% cocoa chocolate. Sugar in it is less than 8%. Due to such a small proportion of sugar, 90% of chocolate has a tart, bitter taste.

For example: in milk chocolate on average 25% cocoa and 71% sugar. Now you understand all the "bitterness" of 90% chocolate. But its aroma is excellent - it smells like natural chocolate without additives.

Application of 90% dark chocolate

Chocolate with a cocoa percentage of 90, is used mainly in two directions: in cooking and cosmetology. In principle, all bitter chocolate (75% cocoa and more) is used in these industries. In dark chocolate, the beneficial properties of cocoa beans are preserved, thanks to which it is so popular with confectioners and cosmetologists. It is clear that chocolate with a high percentage of cocoa is considered very healthy and of high quality. Therefore, 90% bitter chocolate is just a godsend.

Swiss confectionery experts have created an excellent chocolate called "Lindt - Excellence 90% Cocoa". He is one of the best. The unique rich taste of chocolate will delight true connoisseurs of real chocolate.

You can check the beneficial properties of 90% chocolate yourself, thanks to the recipe for creating chocolate cosmetics at home.

The recipe for chocolate lip gloss balm "Bee"

Ingredients:

1) Beeswax - 1 part;

2) Castor oil - 1.5 parts;

3) Shea butter - 1 part;

4) Cocoa butter - 1 part;

5) Grated 90% chocolate - 0.5 parts.

How to make a lip balm:

1. Melt the beeswax, add castor oil, cocoa butter and shea butter (found online). Interfere.
2. Add grated chocolate and mix again.
3. Quickly pour the finished balm into a container, as it cools down extremely quickly.

Such a gloss balm has many advantages over a purchased balm: it moisturizes the lips, does not spread, has a beautiful dull shade, remains on the lips for a long time and has a wonderful chocolate aroma and taste.

Incredible but true: chocolate is very healthy. With one caveat: it must be bitter. We have prepared a detailed review for you - everything about dark chocolate. Unconditional benefit and potential harm, Interesting Facts and optimal composition, selection and tasting. We hope that after reading the article, you will definitely start including squares of a valuable delicacy in the menu.

Geography and curious facts

The most important ingredient for the production of the review hero is cocoa beans. Their homeland is South America. For the Indians, they also served as money, and the surrounding pulp was used to brew a kind of beer.

Approximately 3 million tons of valuable raw materials are grown on the planet annually. Up to 70% of this amount falls on the backward countries of West Africa.

When cultivating cocoa, child and even slave labor is often used. Therefore, some manufacturers specifically mark tiles with marks of "humane" and "ethical" manufacturing method.

Bitter and milk: the main differences

Raw materials for production are obtained in several stages. First, the dried, roasted and peeled beans are crushed and heated. The result is a viscous thick mass, which is called "cocoa liquor". It is divided into fatty cocoa butter and dry cocoa powder.

In milk chocolate, the main ingredients are condensed and powdered milk... It is these foods that make chocolates so sweet. The actual cocoa (in the form of dry powder) in the milk sample can be as little as 10%. Such a delicacy does not have any health benefits. It's loaded with fast carbs and empty calories. Leaning on it is a direct path to obesity and type 2 diabetes.

To reduce costs, technologists add palm oil and trans fats to products. Both components contribute to the development of cardiovascular disease. This pathetic likeness is especially often used for hard crust. " chocolate bars". The content of cocoa powder in them is only a few percent (!).

Bitter chocolate (English "dark chocolate") is a sample in which the content of cocoa products is at least 70%. IN the best varieties this concentration reaches 99%. Only such a delicacy has extensive beneficial properties.

The ultimate dream of gourmets is the so-called "raw chocolate". It is obtained directly from cocoa liquor without prior separation into butter and powder.

Composition and calorie content

On average, 100 grams of dark chocolate with a mass fraction of 70-85% cocoa contains:

Caloric content - 599 kcal - 30%

• Proteins -7.8 g - 16%
• Fat - 42.7 g - 66%
• Saturated Fat - 24.5g - 122%
• Carbohydrates - 45.8 g - 15%
• Dietary fiber, g - 3.1 - 12%

Vitamins (sort by value)

• Vitamin K, μg - 7.3 - 9%
• Vitamin B2, mg - 0.1 - 5%
• Vitamin B3, mg - 1.1 - 5%

Minerals (sort by value)

• Manganese, mg - 1.9 - 97%
• Copper, mg - 1.8 - 88%
• Iron, mg - 11.9 - 66%
• Magnesium, mg - 228 - 57%
• Phosphorus, mg - 308 - 31%
• Zinc, mg - 3.3 - 22%
• Potassium, mg - 715 - 20%
• Selenium, mcg - 6.8 - 10%
• Calcium, mg - 73 - 7%

Caffeine, mg - 80

Theobromine, mg - 802

* The percentage (%) indicates the proportion of the average daily value for an adult with a balanced diet of 2 thousand kcal.

Depending on the manufacturer, food additives in the bar (sweeteners, oils, flavors, nuts) are changed. To find out how many calories there are in a particular brand of dark chocolate, read the information on the wrapper carefully.

These essential nutrients are just the visible part of the iceberg. The unique strength of the product lies in the biologically active substances in its composition.

Health Benefits of Dark Chocolate

Cocoa beans are a storehouse of antioxidants, polyphenols and flavonoids. Antioxidants protect the cells of all organs and inhibit aging.

1 gram of dark chocolate contains up to 30.1 mg of flavonoids. This is significantly more than green tea and red wine.

Chocolate flavonoids lower blood pressure and improve blood circulation in tissues. ()

Cocoa powder normalizes lipid metabolism. "Bad" cholesterol in the blood decreases, and "good" increases. ()

There is no doubt whether dark chocolate is good for the heart. Reducing the risk of cardiovascular disease by as much as 50% is the cumulative effect of harmonizing blood pressure and cholesterol levels. ()

Another critically important effect is the improvement of blood circulation in the brain and, as a result, mental activity. It is especially pronounced in the elderly. ()

Note to students: The stimulant substances caffeine and theobromine accelerate thought processes for a short time. ()

Flavonoids have a pronounced anti-cancer effect. ()

Our hero helps to overcome the symptoms of chronic fatigue and increase efficiency. ()

It is believed that the product enhances sexual desire. This is shamelessly pedaling when answering the question of why dark chocolate is good for men. The Spanish conquistadors also wrote that the Aztec emperor drinks a chocolate drink before visiting his wives.

Interesting research has shown that consumers of the treat are more likely to have sex. () The authors honestly point out that most shokofans are among young women, whose sexual appetites are already high. We suggest that you independently check whether dark chocolate is really an aphrodisiac.

Side effects and contraindications

Unconditional benefits for many body systems are not devoid of risks and harm in other planes of health.

• This product contains caffeine. Symptoms of a caffeine overdose include nervousness, frequent urination, insomnia, and heart palpitations.
• It is better for expectant mothers (both pregnant and those wishing to conceive) to exclude daily chocolate treats.
• Some varieties contain dairy products. People who are allergic to them and who are intolerant to casein should read labels carefully. Please note that bitter and dairy products are often produced on the same equipment. The risk of allergies remains even when milk is not on the list of ingredients.
• Not a rare participant in the delicacy is the natural emulsifier lecithin. It is most often obtained from soybeans. If you are allergic to soy, do not get carried away with chocolate with food additive E322 (soy lecithin).
• It has been proven that the hypotensive effect of a diet with dark chocolate is especially pronounced in diabetes mellitus. However, if sugar is used as a sweetener, then the valuable properties are overshadowed by the harm. For diabetics, purchase products with or without sweeteners.
• Remember about high calorie content bitter chocolate and an abundance of fat. For those looking to keep fit, an evening walk of at least 40 minutes on foot or cycling is a necessary continuation of the daily chocolate snack.
• Important! Do not give delicacies (especially bitter ones) to cats and dogs! It is poisonous to pets and may even be fatal.

Some people say chocolate is "addictive" and even compare it to a drug. Alas, science does not support such reviews.

How much can you eat per day

So how much dark chocolate can you eat in order to benefit from it? Here's what experts from the University of Michigan advise.

• For a week, the maximum amount should not exceed seven ounces, i.e. 198 grams or slightly less than 2-hundred-gram tiles.
• The average amount per day is one ounce, or 28.3 grams. This is a little more than ¼ of 100 grams of a standard tile.

Luxurious bitterness: how to eat right

Note!

If you're used to the sugary-sweet taste of milk pacifiers, the taste of real dark chocolate can be overwhelming at first.

To fully enjoy a valuable product, we recommend a phased approach.

1. Rinse your mouth out to remove the taste of past foods.
2. Bring chocolate to your nose and inhale its aroma. In bitter, it is especially pronounced.
3. Warm the piece a little in your hands so that it melts faster in your mouth.
4. If you chew heavily, the taste will seem more pungent than it actually is. Gently crush the chocolate square with your teeth and suck the pieces on your tongue like candy. Contained in healthy delicacy the butter will melt and you will hardly experience any unpleasant bitterness.

Bitter chocolate can be added to drinks, smoothies, and cocktails (preferably without milk, which you can read about below). This option is especially useful if you want to stretch the pleasure.

Ideal utility: where to buy

Quality costs money. Good dark chocolate doesn't come cheap. Acceptable counterparts in Russia cost from 150-180 rubles per tile (at prices for autumn 2017).

You will benefit a lot if you focus on samples with 85% or more cocoa. Certain useful properties are also present in tiles from 70%. Their assortment in Russia is much wider. While holding the proudly marked tile on the front, do not forget to read the composition on the back. Next, we have listed what important data needs to be checked on labels.

The variety and price of chocolate goodies can be appreciated at iHerb. The world's best prices for natural products and the opportunity to buy dark chocolate 75, 80, 85, 88 and 99% from well-known brands.

Choose organic dark chocolate with different cocoa contents:

From relatively recent purchases. Super-chocolate rich texture, deliciously bitter with fruity sourness at the end. Cocoa 85%, no additives or lecithin.

Bitter chocolate: which is the best and how to choose

• Golden rule: the shorter the list of ingredients, the higher the quality of the product.
• The list in the first place should be cocoa liquor (chocolate liquor), cocoa powder (cocoa solids), cocoa butter (cocoa butter), as well as whole cocoa beans (cocoa beans) or their individual pieces (cocoa nibs).
• Sugar should be farther from the top of the list.
• Our goal is bars with the maximum content of cocoa products. Look for an assortment of 70% or more. 80 or 85% will do, but 99% is ideal.

Important! On the front side of the package, 75, 85, 90% are clearly indicated ... On the fence, they also write in a big way. Check the cocoa solids content information in small letters on the back.

• Roasting and processing with alkaline solutions (English "Dutch process") reduce the amount of flavonoids in the grated cocoa by a gigantic amount - from 60 to 90%. () Better to buy dark chocolate labeled “natural cocoa” (natural) or “non-alkalized cocoa” (not processed with alkali).
• To reduce the cost of the tile, manufacturers add nuts, such as almonds, to the tiles, which are also good for health. However, avoid foods containing caramel, molasses, and other high-calorie sweeteners. The fewer empty calories the better.
• The only source of fat in a quality product is cocoa butter. Do not buy if the ingredients include palm and coconut oils, vegetable fats, or margarine.
• The best examples are free of flour, leavening agents, artificial flavors and colors, stabilizers and humectants.
• It is believed that the emulsifier lecithin (E322, E476) is not harmful to health. But its large amount is an indirect sign that the product is made mainly of cocoa powder, and there is little cocoa butter in it.

According to one hypothesis, milk reacts with chocolate flavonoids and prevents the body from absorbing them well. Try to choose a product that does not contain dairy additives.

External signs of quality tiles

So, to assess the beneficial properties, the first task is to read the labels. But taste remains an important criterion. If you buy a product of an unfamiliar brand, limit yourself to one tile. You will check its quality by sight, smell, color.

What to look for?

• Appearance. High-quality chocolate has a smooth, shiny surface without spots or irregularities. A whitish coating that resembles frost or fog indicates that the product is stale.
• Tint. Depending on the soil on which the cocoa beans grew and how they were roasted, chocolate can have a pink, reddish, orange, or purple hue.
• Texture. Good tiles break with cracks and crumbs. The edges of the pieces remain even, without chipping.
• Tactile sensations. The surface of the tiles must be smooth.
• The taste is pronounced and velvety when the piece is absorbed on the tongue. Poor quality is indicated by a patchy flavor of scattered grains, a wax or oil sensation at the end of the tasting.

We'll be glad to know what inspired you to taste dark chocolate. The benefits for most people outweigh the potential harms. You already know how to choose the best sample.

It remains only to watch the video "Test purchase". What brands are the best according to reviews in Russia and how they will be assessed by an independent examination from Channel 1. According to consumers, Babaevsky is in the lead. Will he retain the lead by the end of the competition? Find out from 22:47.

P.S. For dessert, a small table with "delights" of popular Russian brands, including Babaevsky.

In this article, I intend to disclose the topic "dark chocolate: benefit or harm?" In the most detailed and impartial manner ...

The benefits of dark chocolate

Let's start with what dark chocolate is good for. More precisely, why it is considered to be such. If you believe the numerous articles on the Internet, then he:

• Strengthens the walls of blood vessels
• Stimulates blood flow to the brain
• Reduces cholesterol levels
• Normalizes blood pressure
• Stimulates endorphin production
• Slows down the aging process
• Has an invigorating effect, improves performance
• Reduces hunger and helps with weight loss

Now let's think - what exactly makes it possible to conclude that dark chocolate has these properties? After all, he does not grow in the fields. It is a human-made product that is a collection of ingredients. So what are the ingredients that make dark chocolate healthy?

Answer - cocoa beans... This is the only healthy ingredient in a chocolate bar. Indeed, it is the percentage of cocoa beans in the composition that determines the degree of usefulness of different types of chocolate. The more cocoa in the chocolate, the better!

• There are no cocoa beans in white chocolate, it is considered the most harmful and is essentially a mixture of fat and sugar.
• In dairy - the proportion of cocoa beans is usually 25-30%, it is also not useful for the body.
• In bitter - the proportion of cocoa beans from 55% and more. And it is this chocolate that is considered the only useful one.

By the way, how is it different dark chocolate from bitter? By and large, not much. But to be very precise, the content in dark chocolate is higher than 40%, and in bitter chocolate - 55-60%.

Turns out that the benefits of dark chocolate are based only on the beneficial properties of cocoa beans- just one of the ingredients!

Now let's take a look at the full composition of chocolate (what else does it contain besides cocoa beans?) And determine if it is useful ...

The harm of dark chocolate

The composition of dark chocolate varies greatly depending on the specific manufacturer.

There are two main segments, each of which occupies its own niche in the market:

• Mass production. Each of the famous brands has dark chocolate in its line. Sold in supermarkets.
• Handmade dark chocolate. Produced piece by piece by small workshops or private chocolatiers. Sold in eco-shops, as well as through social media and sites.

I propose to start by studying mass-produced chocolate, since it is exactly what you can find on the shelves of every supermarket.

What's in the mass market chocolate?

Dark chocolate composition: cocoa beans, sugar, cocoa butter, soy lecithin (emulsifier).

This is the composition of good chocolate, high quality. But you need to try very hard to find it, tk. Mostly popular brands of dark chocolate, in addition to these ingredients, contain:

• ethyl alcohol (yes, do not be surprised, it is in many chocolates!)
• milk fat (concentrated milk fat, added to reduce the consumption of cocoa butter)
• vegetable equivalents of cocoa butter, REKM (palm, soybean, rapeseed, cottonseed oils, which, by hydrogenation, acquire a consistency similar to cocoa butter, but at the same time become toxic trans fats)
• flavors identical to natural (chemistry synthesized in laboratories with smells of vanilla, rum, cream, etc.)
• tea (and usually the cheapest and low-quality)

Of course, each of these nasty ingredients is harmful in and of itself. In fact, these are poisons for our body. Therefore, there is no need to talk about the benefits of chocolate with such ingredients. So my advice to you is - carefully read the composition of the chocolate... The words "bitter", "elite", "dark" on the packaging are not a guarantee that you are holding a quality product in your hands. Here are some illustrative examples that may shock you, as they once shocked me:

* "Flavoring agent" means identical to natural

I do not recommend you to eat a chocolate bar with such ingredients. This is not a complete list, so be careful with the composition. It's also good if you see only one bad ingredient in the composition. And if there are several? And do not be reassured by the inscription "identical to natural". This is just a marketing trap, there is nothing natural. This is a substance synthesized in laboratories, chemistry! It is not needed for making chocolate sweets. There are wonderful natural additives that chocolatiers who know their business use!

The equivalent of cocoa butter is generally tin! These are oils that are so rigidly processed that in appearance and structure they do not even remotely resemble liquid vegetable oils... These are trans fats that are not absorbed by the body. And more recently, GOST allows adding them to the composition of chocolate in the amount of no more than 5%. These are the GOST standards: 5% of the poison will not harm people, and if it does, no one will notice!

It's clear with harmful ingredients. Now consider compound high quality dark chocolate, bought in the store. Is it good or bad?

Cocoa butter

cocoa butter is 60% saturated fat

Cocoa butter is 60% saturated fatty acids. What this means, I wrote in a separate article "Facts about the benefits and dangers of fats." I will repeat it briefly here. Fats are called saturated fats because they are saturated with hydrogen and are composed of very stable molecules. When ingested, they remain practically unchanged, since their structure is very stable. That is, the body cannot efficiently process these fats. They fall like a dead weight inside our body.

The pour point is a sign of fat saturation. They freeze at room temperature. This is exactly what happens with cocoa butter and coconut butter. Therefore, I do not recommend getting carried away with them, but there is still a lot of cocoa butter in chocolates ( 40-50% by weight of the tile, including 24-30% saturated fat, which is 120-150% of the daily value). So, without realizing it, we eat an extra portion of hard-to-digest saturated fat, which will take several hours to digest. In fact, the frozen butter with additives is the bitter chocolate, the calorie content of which is quite high! So to the question "Is it okay to eat dark chocolate when you are losing weight?", My answer is no, dark chocolate is not very good for a figure.

To be fair, it should be noted that saturated fats are also different. Cocoa butter contains a lot of stearic acid, which is somewhat milder in its effects on the body than other types of saturated fat. But I still do not recommend to abuse it.

Sugar

sugar - white death

White sugar is empty calories that do nothing but harm to the body. You can talk for hours about what the harm of sugar is. In short, sugar leads to an increase in the acidity of orgasm, that is, it increases the Ph of fluids inside the body. And this has a very negative effect on health. All bacteria and viruses develop in an acidic environment, from colds to cancer! In addition, the body fights against excess acidity and in this fight removes calcium from the bones (calcium neutralizes acid). At the same time, a lot of calcium is thrown into the blood, part of which leaves with urine, and the other part settles in the kidneys and gallbladder in the form of stones.

And the acidic environment also leads to the adhesion of red blood cells and platelets, which is bad for our blood vessels. What else acidifies the body, besides sugar, you can read in the article "Acid-base balance as an indicator of health."

Further. The assimilation of sugar requires not only a huge amount of calcium, but also B vitamins, which the body takes from the muscles, kidneys, liver, and blood. And of course, sugar disrupts digestion and weakens the immune system (immune cells are damaged)! But that's not all. Sugar is bad for the skin: collagen and elastin fibers become brittle and dry, which leads to a loss of skin tone and elasticity.

It would seem that a small amount of sugar will not kill! But are you sure but small? Studies show that most of the sugar people uncontrollably consume not from the sugar bowl, but from chocolates, muesli, cookies, breakfast cereals, soda ... That is, they eat huge amounts of sugar from hidden sources. A dark chocolate bar contains 25-40% sugar, and this is a lot! 2.5-4 tablespoons!

And the most important. Sugar combined with fats is an explosive mixture that interferes with normal metabolism! For the right food mix, sugar and fat should be eaten separately. Together they take a long time and are not efficiently absorbed. Therefore, fatty and sweet desserts are bad. Better sweet and low fat.

By the way, sometimes ordinary white salt is also added to chocolates. Which is also bad. You can read about the effect of salt on the body in the article "All about salt".

Soy lecithin

soy lecithin: not natural

It's not actually a required ingredient in a chocolate bar, of course. And you will never see this ingredient in real handmade chocolate. It is used to reduce the cost of the product. Thanks to lecithin, the ingredients mix better into a homogeneous mass. Its composition is usually no more than 0.5%.

If the manufacturer is conscientious, then lecithin is produced from high-quality soybean oil by low-temperature processing. This ingredient cannot be called useful, but the degree of harmfulness is not as high as that of sugar ... Be careful, lecithin is vegetable (soy) and animal (egg). Undoubtedly soy is preferred! Not only for reasons of humanity, but also for health! According to some reports, animal lecithin disrupts digestion, can lead to an increase in liver size and malfunction of the kidneys. Also, it has a bad effect on the metabolism.

The composition should be written "emulsifier E322" or "soy lecithin," or even better "genetically unmodified soy lecithin". If you see "emulsifier E476", then this is animal lecithin!

Cocoa beans

roasted cocoa beans ... is there any benefit?

Fresh raw (not roasted) cocoa beans do have health benefits. They contain flavonoids - natural antioxidants that activate the action of enzymes in the body, accelerate metabolism, and protect cells from free radicals. Flavonoids also strengthen blood vessels, reduce the level of bad cholesterol, improve blood circulation ... It is thanks to these miraculous properties that dark chocolate is considered useful. But there are three but!

Cocoa beans are not eaten without fermentation, as they have a bitter-tart aftertaste and pale color. In general, they are very far from the aromatic cocoa beans we are used to.

Firstly, in the production of mass-produced chocolates (that is, in large volumes) the original properties of cocoa are largely lost... The fact is that cocoa beans, before being included in the chocolate bar, are first fermented, then dried, and finally roasted and conched (intensive kneading at high temperatures). In private workshops where handmade chocolate is made, the quality of the cocoa beans is monitored and only raw materials are used. That is, non-roasted beans that have been fermented at no more than 40 degrees and then dried in the sun. But big factories don't do that. They use roasted beans that have gone through several stages of high temperature processing. The bottom line is that roasted beans are cheaper, store better, and are more predictable in terms of flavor. But, alas, valuable flavonoids are destroyed. Even intuitively - a product that is fried to a practically carbonized state is not associated with health. The photo above is the roasted beans. Raw fermented beans are light brown in color ...

I wonder what flavonoids are found only in plant foods! Animals get them exclusively from plants. At the same time, it is believed that these substances are indispensable for humans and other mammals.

Second, in addition to flavonoids cocoa contains caffeine and theobromine... Caffeine increases efficiency and gives a boost of vivacity, for which coffee lovers appreciate it. But at the same time, it has a very specific negative effect on the body. For more information, see our article on the health effects of caffeine. Let me remind you briefly. Caffeine increases the acidity of the stomach, slows down blood flow in the stomach and intestines, loads the cardiovascular system, increases blood pressure, interferes with the absorption of iron and B vitamins, promotes the leaching of calcium, increases blood sugar and therefore loads the endocrine system. For me personally, this is a high price for a charge of vivacity ... For me, the fact that caffeine is prohibited for pregnant women, lactating women and children under 3 years old is also indicative.

There are also claims to theobromine) Its effect on health is similar to caffeine, but with less effect on the central nervous system. It also wears out the body on all fronts ... In very large quantities it is poison.

Third, good chocolate contains only organic cocoa beans. But in practice, cheap cocoa powder and the so-called cocoa vellu, simply the husks of the cocoa beans, a by-product of the industry.

cocoa vella is the husk of cocoa beans

How is cocoa powder different from grated cocoa beans? Cocoa beans are ground in order to add the resulting mass to a chocolate bar. Or pressed to obtain cocoa butter. Cocoa powder is the cake left over after these procedures!

If you see “75% cocoa” on the package, then know that we are talking about all products: cocoa mass, cocoa butter, cocoa powder and cocoa vella. It is impossible to tell from the outside how many cheap cocoa products have been put into the bar. Even in the laboratory, this is not easy to figure out. But the most important thing is that the quality of cocoa affects not only the taste of chocolate, but, first of all, its safety. During cultivation and immediately after harvest, cocoa beans are often treated with chemicals to ensure their safety and protect them from pests. Some of the chemicals are retained in the finished product, since the shell of the cocoa beans absorbs substances very well.

The examination of chocolate, carried out by OZPP "Roskontrol", showed that heavy metals were found in many samples: lead, arsenic, cadmium, mercury. As you know, these toxic metals accumulate in the human body (especially in the brain), having a negative effect on the nervous system, cells, and internal organs. Especially a lot of lead and cadmium were found - up to 50% of the maximum permissible daily value. Although I would not be guided by the daily rate here, given how difficult they are excreted from the body.

Experts have calculated that if you eat 50 g of chocolate every day, then 9 mg of lead will accumulate in the body in a year. It's a lot! Compare yourself - from the polluted atmosphere (from the processing of lead ores, etc.), a person receives 20 mg of lead per year. Most of the lead was found in chocolates Korkunov, Lindt and Riter Sport. All three are not from the cheap segment! Draw conclusions ...

Here's my advice. Considering our ecology and sometimes the terrible quality of food, remember that berries, greens, sprouted seeds are capable of gradually removing toxic metals ...

But that's not all about the quality of cocoa. The fact is that chitin comes across in cocoa beans. This is nothing more than the remains of cockroaches, as well as other insects. How does it get there? Colonies of tropical cockroaches very often settle in cocoa beans, this is a well-known fact and we can say that the norm. When the beans are harvested in large quantities, insects enter the crop. Surprisingly, even international standards provide for the percentage of chitin in chocolate! Department of Sanitary Supervision of Quality food products and the US Food and Drug Administration (FDA) admits the presence of natural contamination of the chocolate bar in the form of "insects, rodents and other natural contaminants." Sometimes the chitin content reaches 5%, that is, 5 grams per 100 gram tile. High-quality chocolate contains less ...

By the way, why is chocolate bitter? It all depends on the taste and quality of raw materials - cocoa beans. The taste should be slightly bitter, with a pronounced chocolate shade. If there is almost no chocolate taste, but only bitterness, then this is a sign a large number cocoa powder in the chocolate bar, which is not very good.

Why am I all this?

Chocolate lovers, don't throw stones at me, but NS The use of dark chocolate for the body is questionable. The only healthy ingredient in it is cocoa beans. In general, bitter chocolate cannot be called healthy, because it is very fatty and combines fats with the most common harmful sugars. That’s even if you’re lucky. In the worst case, we are dealing with synthetic flavors, hydrogenated fats, alcohol and other nasty chocolates, and quite decent brands.

I understand the subject of sweets is very sensitive! People often react very emotionally when asked to give up sugar. After all, all the most delicious desserts and the most beloved sweets are essentially a mixture of fat and sugar. “To give up on them means to give up the pleasures of life. This is fanaticism! This is an overkill! " - I often hear such emotional arguments ... And they can be understood. I myself also thought.

Here everyone decides for himself. Take into account the information I give in this article or not. It is important for me to keep a sober look. Therefore, no matter how sad it sounded - no, chocolate is not healthy. Cocoa Beans - Possibly Depends on Quality.

I am not urging you to give up sugar and chocolate forever in one second. I know the main thing is to go from awareness. To refuse something because you no longer see the point, and not because you create another ban. And at first, do not refuse at all, but gradually reduce consumption and choose only the highest quality chocolate!

I myself go this way, because I love dark chocolate. Sometimes I eat it, but only the best and a little! In my opinion, the game is definitely worth the candle! After all, this is precious health. All our eating habits are just habits. If there is motivation, then it is not so difficult to change them. Before, I could not imagine life without Milka milk chocolates and various cakes. Now I have not eaten all this for a very long time! And I don't suffer at all) I'm not talking about the fact that for many years I have not eaten meat and milk, which turned my life for the better!

In general, if you really want dark chocolate, then continue to eat it, but in moderation and only high-quality chocolate without additives that contaminate the body.

How much dark chocolate can you eat per day?

Bitter chocolate: which is the best?

From the mass production segment, these are:

All these brands are approximately the same price range - 100-150 rubles / 100 g. I highlighted ingredients in red that I don't really like. For example, cocoa mass sounds very blurry. There is a possibility that this name is just a mixture of grated cocoa, cocoa powder and cocoa vella. In addition, as we know, Lindt chocolate was listed among the chocolate with toxic metals in the composition ... Fried almonds in chocolate A priori I did not like the fact that it was fried. Nuts contain a lot of oil in their composition, and any oil changes its structure with strong heating and releases carcinogens. So I don’t eat fried nuts and I don’t advise you.

I've tried all these chocolates and they are all good. But for me the best bitter chocolate is Spartak. Previously for me it was like this - "bitter chocolate = the taste of tart bitter cocoa." But Spartak has very delicate taste not typical for dark chocolate. I want to savor it! And I also love Apriori because they have a wide range of dark chocolate with fillings.

Spartak chocolates (left) and Sobranie (right)

There is also one brand that deserves attention, but it is not in the table, because this is a more expensive segment - Pacari, Ecuador... It still has the same composition: cocoa beans, cane sugar (considering that this is Ecuadorian cane sugar, it is better than our white one), cocoa butter, vegetable lecithin. The beauty is that this chocolate bar is from Ecuador - the birthplace of cocoa. It's raw and organic. And he has a huge assortment - with poppy seeds, with spirulina, with blueberries, with figs. They even have 100% dark chocolate! The price bites - 480 rubles / 100 gr.

There are more chocolates Eco Botanica(Rot Front line), the composition of which I do not like, although the manufacturer mows under an eco-brand. The composition of Eco Botanica chocolate is dozens of ingredients, including the sweetener isomalt, palm oil, wheat fibers, concentrated juice (nothing is written about freshly squeezed, it means just a concentrate as in bags) and synthetic vitamins as a supplement. I already wrote about the threat of non-natural pharmacy vitamins ...

Now you know, how to choose dark chocolate: you need to carefully look at the composition. You also know what the composition should be. It remains to remember the recommendations that are given in this article.

Best of all, of course, is natural artisanal chocolate. If you can, buy it! It is better than any purchased one. And now I will briefly tell you how ...

Handmade chocolate

There is a real boom in handmade chocolate! Overall topic healthy eating very relevant and gaining momentum every year. Every self-respecting eco-food store has a good selection of natural chocolate made from real cocoa beans and without harmful additives. A new chocolate workshop appears almost every day!

Why is such chocolate better than store-bought quality chocolate. For example, those brands that are listed just above in the table?

• First, there is no sugar in it. And instead, there are natural sweeteners. Such as: honey, carob, dates, coconut sugar, agave or Jerusalem artichoke syrup….
• Secondly, it is chocolate made from cocoa beans and cocoa butter of excellent quality, because reputation is very important to artisans. Especially in the current situation when the competition is growing every day.
• Thirdly, cocoa beans are not subjected to severe heat treatment. But this is not the case with every chocolate manufactory.
• Fourthly, since this is a priori a niche product, manufacturers try to pamper the client with a variety of additives, such as goji berries, organic dried fruits, unroasted nuts, chia seeds, etc.
• Fifth, there is no lecithin in the composition. Small artisans prepare chocolate in small batches, so they knead and pour it by hand, which allows you to control the homogeneity of the chocolate mass and even distribution over the forms.

Composition of natural chocolate: cocoa beans, natural sweetener, cocoa butter, vanilla, various natural additives (nuts, raisins, spices, etc.)

The taste of handmade chocolate is wonderful. The only problem is that it is almost impossible to find it in stores. It needs to be ordered from artisan websites or bought from eco-goods stores. Therefore, there is a risk that the moment you dream of a piece of high-quality dark chocolate, it will not be at hand. In this case, there is only one advice - buy mass-produced chocolate in the store, but with a more or less good composition.

And here are a few tips on where to buy handcrafted artisan chocolate:

• "Raw lunch" - with grape sugar, nuts or goji. Price 200 rubles / 80 gr.
• "Vegan food" - on carob, dates, raisins, a huge assortment. Price 150-200 rubles / 50 gr.
• "Gagarinskaya Manufactory" - on honey, a huge selection of very unusual flavors. I hope they don't heat up the honey too much, because this kills its beneficial properties. Price. 195-250 rubles / 90 g.
• Fresh Cacao - based on natural cane sugar Gur. Low temperature processing of cocoa beans! Price - 130 rubles / 25 g.
• "Zdrava Life" - on honey. It is made at a temperature not higher than 45 degrees. Price - 300-320 rubles / 100 g.
• "Dobro" - a workshop of chocolate on honey. Price 210 rubles / 90 gr.
• "Britarev" - on cane sugar. Raises questions about what kind of sugar. The shops often sell ordinary white sugar, colored like cane sugar. Hope Britarev has control of raw materials! Price 350 rubles / 90 gr.

As you can see, the price of handmade chocolate is rather high - an average of 300-350 rubles / 100 g, which is 3 times more expensive than a high-quality store one. This is actually the only drawback. This disadvantage can be leveled by making homemade chocolate. Plus it's not troublesome at all!

How to make homemade cocoa chocolate?

Homemade cocoa chocolate is extremely easy and quick to make!

We need:

• cocoa beans -100 gr
• cocoa butter - 60-100 gr (depending on)
• honey - 3 tablespoons Or another sweetener (agave syrup, Jerusalem artichoke, coconut sugar, etc.)
• additives to taste - vanilla, raisins, nuts, mint, cayenne pepper ... There are a lot of options!

How to cook:

1. Grind cocoa beans in a coffee grinder as small as possible
2. Melt cocoa butter in a water bath
3. Stir cocoa beans into cocoa butter, add additives and sweetener, if it is not honey. If honey, then wait until the mass cools down and add honey.
4. We lay out the finished chocolate mass in a beautiful mold and put it in the cold.

That's the whole simple recipe for homemade cocoa chocolate! Bitter chocolate with fillings is especially tasty. I like with mint, with orange zest, with raisins. And if you put the dessert in small molds, you get natural dark chocolate sweets.

There is also such an option, my favorite is to cook cocoa bean dessert, no butter... Maybe someone will like it) My friend Slava told me this super recipe:

• We take high quality cocoa powder. Or cocoa beans ground in a coffee grinder.
• Dissolve cocoa in water and heat. The consistency should be like thick sour cream. No need to boil.
• We remove from the stove. When the mass begins to cool slightly, add dried fruits, nuts, seeds, spices. What your heart desires!
• When still cool, add honey. Remember, honey cannot stand high temperatures and becomes carcinogenic!
• We lay out in molds and remove to freeze in the refrigerator! You can even freeze it.

Note that there is no cocoa butter in this recipe at all, which is great!

conclusions

So the moral of the article is this:

• Beneficial features attributed to dark chocolate really only refer to cocoa beans - just one ingredient.
• Fresh cocoa beans can really be considered healthy. The benefits of the heavily roasted beans that make chocolate are questionable.
• Considering all the ingredients, dark chocolate is not healthy. It is a mixture of fat (mostly saturated) and sugar.
• Many well-known brands of dark chocolate contain harmful components: alcohol, the equivalent of cocoa butter, artificial flavors, milk fat.
• If you are a chocolate lover, eat it in moderation and choose good quality, no harmful additives.
• Most best chocolate- handicraft. It is made by hand from the finest raw materials and uses natural sweeteners instead of sugar. But it costs more.

I hope that the article was useful to you in some way!

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Some attribute to him many sins: he increases weight, and diabetes provokes, and spoils teeth, and leads to the appearance of acne. Others see it as medicine. And still others just enjoy dark chocolate. Is there really no benefit from it, but only one harm? Let's try to put an end to this dispute.

Bitter joy: about the properties of dark chocolate

Traditional (and correct) dark chocolate ingredients - minimum icing sugar, cocoa butter, up to 70% of the total mass - cocoa liquor. The benefits and harms of the finished product depend precisely on the last component. And it contains up to 300 elements.

Among them there are healing and dubious ones in terms of health. So, fats account for more than half of the composition - 54%, protein - 11.5%, starch together with polysaccharides - 7.5%, cellulose - 9%, healthy tannin - 6%. Equally important minerals and salts account for 2.6%. The amount of water does not exceed 5%, organic acids - 2%, saccharides - 1%, the notorious caffeine - 0.2%.

Among the substances that determine the benefits and harms of the bitter chocolate itself, it should be noted magnesium and potassium, which support the heart. Among other components, calcium, which strengthens bones, phosphorus, which improves mental capabilities, B-vitamins, which ensure the normal functioning of the nervous system, vitamin E, which neutralizes free radicals, and iron, which prevents anemia, are worthy of special attention.

It also contains other "usefulness" - sodium, vitamin PP, alkaloid theobromine, vegetable fiber, flavonoids, thiamine, fatty acids. Now let's figure out why this delicacy is considered not only the most delicious, but also the most useful dessert.

The effect of dark chocolate on the body:

• inhibits aging, as it is a natural and effective antioxidant;
• has a positive effect on the heart: in moderation it serves to prevent heart attack, stroke;
• improves blood flow;
• prevents the formation of cholesterol plaques and blood clots;
• strengthens blood vessels;
• enhances immunity;
• increases endurance, serves as a "long-playing" source of energy;
• quickly satisfies hunger;
• helps to restore strength after a sleepless night or heavy physical exertion;
• stabilizes pressure;
• produces an anti-inflammatory effect;
• treats a lingering cough;
• softens the throat;
• is a powerful antidepressant, has a beneficial effect on the psychoemotional state, stimulates the production of endorphins, which causes a feeling of euphoria;
• activates thought processes;
• improves memory;
• relieves cold symptoms;
• prevents the appearance of tartar and caries, as it has antimicrobial properties;
• helps women to more easily tolerate premenstrual syndrome (has a mild analgesic effect) and menopause;
• reduces the risk of ulcers and cancerous cell degeneration;
• there is evidence that dark chocolate "works" as an aphrodisiac: it increases sensuality in women and potency in men.

Some doctors argue that dark chocolate should be eaten by pregnant women in order to give birth to a stress-resistant and cheerful baby. It will stop hair loss and splitting of nails in the expectant mother.

Important! The more cocoa it contains, the higher the benefits of dark chocolate for the body. Its amount should not be lower than 55%, and cocoa butter - 30%. The most valuable product for its medicinal characteristics contains up to 72% of this ingredient (it is called extra-black).

Can you overeat unsweetened chocolates?

Although in the numerous chocolate “family”, dark chocolate without sugar is considered the safest for health and slimness, it has both benefits and harm. Its excessive use is a direct path to a shapeless figure and poor health. In large quantities, such chocolate can provoke an exacerbation of gastritis, skin rash, insomnia, dizziness, and nausea. For some people, it is strictly forbidden in any dose.

List of contraindications for eating dark chocolate:

• high blood sugar (the exception is type 2 diabetes: with this diagnosis, you can afford a piece of bitter "yummy");
• migraine attacks: chocolate contains tannin, therefore, it leads to vasoconstriction;
• impaired metabolism;
• obesity;
• individual intolerance to caffeine.

Although this delicacy causes a surge of vivacity and dramatically lifts your spirits, it is impossible to get addicted to it. And in order to achieve a narcotic effect, you need to eat 58 tiles (or 13 kg) at a time, which is simply unrealistic. But it is better not to eat dark chocolate at night, as it can lead to increased excitability.

You don't need anything but chocolate! Does dark mean dietary?

What could be better than losing weight on chocolate? So think those who have never sat on a chocolate diet. Her requirements are very strict: the menu consists of unsweetened coffee with milk, still water and one bar of bitter delicacy per day. Reviews about this method of weight normalization are very controversial. And he has many contraindications, such as diseases of the stomach, gallbladder, liver, hypertension.

Although dark chocolate does not include milk, and sugar is miniscule, it is also not very suitable for weight management. There is as much as 539 Kcal in one hundred-gram slab! She will share with the eater 35.4 g of fat, a large carbohydrate reserve - 48.2%, proteins - 6.2%. But this product is easy to digest and gives a feeling of "full stomach" for a long time, it has a low glycemic index.

Since dark chocolate has a calming effect, in small quantities it is allowed even on the most restrictive diet, because it helps to "seize" the stress associated with a poor diet. But for a figure it is still not the best assistant.

Important! So that such a dessert does not deprive you of your thin waist, you should limit yourself to 1/3 of the usual bar (which is 30 g) per day. For children over 5 years old, this dose should be even less - 20-25 g. It is better not to offer it to kids at all.

Color is not a guarantee of benefit!

Finding a quality product is not easy! What kind of "chemistry" is not found in such a product. And if the soy emulsifier lecithin is an acceptable additive, then others can be poisons to the body. Some manufacturers add milk fat to dark chocolate to reduce the consumption of cocoa butter. It often contains toxic trans fats - rapeseed, cottonseed, soybean, palm oil.

To give chocolate a radical black hue, negligent manufacturers add cheap teas to it. And to enhance the aroma, they are flavored with fillers that imitate the smell of vanilla, cream, rum. Even ethyl alcohol can be found in it. There will be no good from the use of such surrogates.

Important! If the chocolate contains more than 5% palm oil, then all its benefits will immediately "evaporate", it will acquire dangerous properties!

So, dark chocolate can be part of a healthy diet. Used in moderation, it will not destroy teeth, increase thighs, or force you to become an endocrinologist patient. And hormonal disruption is to blame for the appearance of acne.

Chocolate is a product of processed cocoa seeds. The beans themselves are divided into two types: the 1st type is varietal, it has a delicate taste and many aromatic shades, the 2nd type is ordinary, it tastes bitter and very aromatic.

Real dark chocolate contains at least 72% cocoa liquor, a small amount of sugar and cocoa butter. The higher the percentage of cocoa liquor, the better the product. Dark chocolate is 85%, 90% and even 99%, which is made from quality raw materials. Its taste should be bitter, but in no case sour, as with low-quality cocoa powder. Due to its low sugar content, this chocolate is classified as a dietary product.

Alkalization (a complex processing process) turns the beans into a powder that does not irritate the gastrointestinal tract. When adding milk, other various additives and fillings, the product is no longer classified as dark chocolate.

Composition, calorie content and nutrients

It includes:

carbohydrates - 48.2 g;

di- and monosaccharides - 42.6 g;

protein - 6.2 g;

dietary fiber - 7.4 g;

ash - 1.1 g;

water - 0.8 g;

organic acids - 0.9 g;

starch - 5.6 g;

saturated fatty acids - 20.8 g;

fat - 35.4 g;

macro- and microelements: 5.6 mg iron, 170 mg phosphorus, 363 mg potassium, 8 mg sodium, 133 mg magnesium, 45 mg calcium;

a small proportion of vitamins B1, B2, E, PP.

Dark chocolate is undoubtedly beneficial for the body, but in some cases it can also be harmful. An overdose of chocolate, however, like any other product, can lead to undesirable consequences.

9 health benefits of dark chocolate

1. Cleanses the body

   Dark chocolate is an excellent antioxidant and has the ability to improve the absorption of sugar in the body. The increased content of antioxidants - flavonoids improves blood circulation, preventing the formation of blood clots. These substances effectively neutralize free radicals, cleaning the body and protecting it from possible diseases.

2. An excellent antidepressant

   Eating dark chocolate significantly reduces the production of stress hormone cortisol. It significantly improves mood and improves overall tone. It is just an elixir of joy for the body. In addition, it also enhances immunity.

3. Relieves inflammation

   Italian scientists have shown that chocolate reduces the level of reactive protein and stops it, thereby preventing the spread of inflammatory processes in the body. So, for any diseases that are inflammatory in nature, chocolate will be extremely useful. Regular consumption of chocolate will prevent many viral and colds.

4. Bitter chocolate for diabetes

   A piece of dark chocolate does not harm not only hypertensive patients, but also diabetics. With high blood sugar, it is forbidden to eat sugary foods and drinks. But dark chocolate improves insulin sensitivity, which means it can lower your risk of diabetes. There is even a diabetic chocolate, it can be safely consumed by diabetics, since the sugar in it is replaced by sorbitol or xylitol.

5. Has antibacterial properties

   High-quality dark chocolate contains tannins, which are excellent at killing bacteria. Thanks to them, chocolate prevents the formation of dental plaque and eliminates bad breath. Fluoride, calcium and phosphorus, which are also contained in the product, strengthen teeth, nails and bone tissue.

6. Good for the heart

   Dark chocolate is very beneficial for the health of the cardiovascular system. Its stearic acid cleans blood vessels, and phenols prevent them from constricting. This effect of chocolate on the body prevents the development of strokes, heart attacks and many other cardiovascular diseases. The product also markedly increases mental alertness and improves memory.

7. The benefits of dark chocolate for women

   Bitter chocolate is good for the female body, but you shouldn't forget about the possible harm. Excessive calorie content of the product can ruin the figure of any woman. But if consumed wisely (about 25 grams per day), it will only bring benefits: chocolate will relieve PMS, improve the condition of the skin, hair, nails and teeth, invigorate and improve mood.

8. Bitter chocolate during pregnancy

   For pregnant women, dark chocolate can benefit and harm them in equal measure. All of the above useful properties will have a beneficial effect on the female body, but there are several contraindications that should not be neglected when carrying a child.

   Bitter chocolate belongs to the list of allergenic products, and if the expectant mother has a tendency to allergic reactions, then chocolate is strictly forbidden to her, because the baby can take over the ailment.

   The caffeine contained in dark chocolate, too, with excessive use of the product, can lead to disorders in the nervous system of the mother and baby. Chocolate can cause constipation, especially in the last months of pregnancy. And the high calorie content of the treat can add weight to the pregnant woman, which is also undesirable.

9. Good for the male body

   Bitter chocolate is an aphrodisiac for men. It improves not only mood, but also male potency. The beneficial properties of chocolate make men cheerful, strong and self-confident, and also improve the functioning of the heart and blood vessels of the brain. However, men should also be wary of a high-calorie product and not overdo it with the amount eaten so as not to increase their weight.

10. Bitter chocolate and weight loss

    Strange as it may sound, but sugar-free dark chocolate, of course, within reasonable limits, can help obese people. It lowers blood pressure in people with a high body mass index, normalizes cholesterol levels, improves blood circulation and thus improves heart function. Some nutritionists allow dark chocolate to be consumed when losing weight.

    The main alkaloid of cocoa beans - theobromine improves metabolism and is easily excreted from the body. Caffeine invigorates very well, makes a person more mobile, and, as you know, when moving, the largest amount of fat is burned. A piece of dark chocolate can easily satisfy hunger on a strict diet and serve as a small snack between meals.

The harm of dark chocolate

Chocolate is an allergenic product, so it can often trigger an allergic reaction. It is extremely contraindicated to abuse the product.

You need to consume only good, high-quality chocolate, which has positive reviews and has established itself on the market exclusively as high-quality and useful product... For example, the Russian bitter chocolate Babaevsky belongs to this very category.