Candy & Chocolate

Candy & Chocolate

There is no one who doesn't like chocolate, right? Chocolate is basically a product prepared with cocoa products and sugar or sweeteners, milk or dairy products, additives or flavorings.

The history of chocolate dates back to ancient times, even the Maya tribe. At that time, the consumption of cocoa was very different from its current situation. In ancient times, due to its potency-increasing and stimulating effect, it was made into a drink and consumed.

Well, do we know the content of the chocolate we currently consume?
Ingredients of Chocolate
Fat: The main known fat component in chocolate is actually cocoa butter. Cocoa butter consists of 34% stearic acid, 34% oleic acid and 27% palmitic acid in quantity.
Carbohydrate: Most of the carbohydrate amount in chocolate is met by the amount of added sucrose and glucose added. The amount and type of carbohydrate present is of great importance due to its glycemic index.
Protein: In fact, there is no protein source in chocolate. However, this situation may change in milk chocolate.
Vitamins and Minerals: Chocolate contains many minerals such as iron, copper, zinc, magnesium, phosphorus, manganese and potassium, which have important roles in the human body.
Polyphenols: There are many phenolic compounds in cocoa beans, but cocoa powder is particularly rich in flavonoids, a subclass of phenolic compounds.

Should we eat all kinds of chocolate? Now let's look at the contents of the chocolate varieties.
Chocolate Varieties
Bitter Chocolate: It is defined as chocolate containing at least 32% cocoa dry matter in total, with a minimum of 18% cocoa butter and 14% non-fat cocoa dry matter in its composition.
Milk Chocolate: It has at least 2.5% fat-free cocoa dry matter in its composition and contains at least 25% total cocoa dry matter. It also consists of at least 14% milk dry matter and at least 3.5% milk fat.
White Chocolate: It is defined as a type of chocolate that contains at least 20% cocoa butter and 14% milk dry matter in its composition and at least 3.5% milk fat.

Chocolate and Health Relationship
According to recent studies, chocolate consumption has a great effect on human health. It showed antioxidant, antihypertensive, anti-inflammatory, antiatherogenic and antithrombotic effects. It has been stated that chocolate polyphenols can be protective against cardiovascular diseases and diabetes, thanks to their antioxidant activities. Polyphenols improve the functions of the internal structure of the vessels, increase the ability of the vessels to expand, thus reducing the risk of high blood pressure by lowering blood pressure. In addition, studies have shown that chocolate increases HDL cholesterol and can help regulate blood flow and prevent atherosclerosis.

Scranton University Professor of Chemistry Joe Vinson discovered in a study that the polyphenols in chocolate have beneficial effects against heart disease. It has shown that cocoa polyphenols act as antioxidants alone in the body compared to coconut oil and sugar.
In another study, it was determined that chocolate consumption was higher in women compared to men. It has been observed that women psychologically need chocolate more, especially due to the changing moods during menstruation. In this case, increased serotonin and dopamine emissions in chocolate consumption can cause women to feel better. In addition, phenylethylamine, a natural brain chemical, stimulates the triggered parts of the brain. Thus, a person who eats chocolate imitates the brain chemistry of a lover.

It has been observed that dark chocolate containing more than 70% cocoa has a positive effect on heart health. There are also chocolates with a very high fat and sugar content on the market. Such products trigger obesity, diabetes and heart diseases. Therefore, this
 To consume the unique dessert in a healthy way, you should pay attention to the content of the chocolate you eat. Carefully examine the nutrient content. It is also important to pay attention to the portion size.

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