THEl chocolate is without a doubt one of the most loved foods in the world. Whether it’s dark or milk, chocolate, tablet or bar, it is and remains one of the most delicious foods in Italy second only to pizza. To celebrate its many virtues, the July 7 is World Chocolate Day. But be careful, black gold can also hide some pitfalls. Especially for some categories of people.
Ally against anxiety
«Cocoa, the staple food of chocolate, has numerous benefits. His contained in serotonin, tyramine, caffeine, theobromine and phenylethylamine makes him a valuable ally against depression and anxiety disorders. It also has a high content in proteins, lipids, carbohydrates, mineral salts and group B vitamins. The antioxidants present in cocoa help to fight the action of free radicalswhile theobromine and caffeine help keep focused. To fully benefit from the properties of cocoa, however, it should be consumed bitter, as an ingredient in various recipes, or in the form of dark chocolate» explains the Doctor Ilenia Grieconutritionist specializing in maternal-fetal nutrition and creator of the Private Nutritionist method.
Flavonoids at the service of the heart
«The content in cocoa flavonoidswith positive action on the cardiovascular system, make it an ally for heart health. Flavonoids are indeed able to modify some pathological processes involved in the development of cardiovascular diseases. Indeed, it would appear that they are capable of inhibit the process of formation of atherosclerotic plaquesto reduce the tendency of platelets to clump together and form blood clots, to reduce inflammation of the blood vessel walls and regulate their tone and to reduce the blood pressure levels. The same flavonoids give it a strong antioxidant power of cocoamaking it a food capable of defend the body from aging and from damage to health related to cellular degeneration. cThey also counteract the harmful activity of free radicals in cellslimiting the damage they can cause», continues the expert.
Magnesium for sports performance
«Cocoa also contains magnesium, which is involved in many fundamental functions for health. magnesium, for example, promotes sports performancecounteracting tiredness and fatigue. Reduces the risk of hyperglycemia, type 2 diabetes and, in general, of chronic diseases. The magnesium contained in cocoa can also be a valid ally in the counteract migraine and premenstrual syndrome. Bitter cocoa can be considered among the ten foods richest in magnesium: just think that in 100 g of bitter cocoa there are about 520 milligrams of magnesium», underlines Dr. Grieco.
Chocolate: to whom it can harm
“There caffeine present in cocoa could increase nervousness and insomnia in predisposed people. Chocolate and cocoa are also contraindicated in those suffering from hiatal hernia. The darker the chocolate, the more nutritional benefits it brings. But the more the percentage of cocoa grows, the greater the concentration of heavy metals, such as cadmium and lead. Their toxicity varies according to the dose and degree of exposure, but there are particular segments of the population most at risk. These metals are harmful in pregnancy, they interfere in the development of the fetus and in general children are especially vulnerable» warns the expert.
Metals: how do they get into the final product?
“All it starts from the land where the cocoa plant is grown. The cocoa plants, in fact, capture cadmium from the soilaccumulating it in the beans. The leadInstead, settles on the shell outside of the beans after collectionfrom contaminated air and water. This explains why levels are low when beans are processed shortly after harvestingand higher and higher as time goes on, especially when these come leave to dry in the sun. In fact, this method favors the accumulation of lead deriving from the dustwhich always contains contaminants of various types», concludes Dr. Grieco.
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