Chocolate & health

Cacao acts favourably on health. It is packed with elements that invigorate the organism. Till the beginning of the 19th century, one is more attached to curative virtues than to gourmet virtues of chocolate.

1 - The chocolate, a tonic food

- Energy: 100 g of milk chocolate provide 550 calories whereas 100 g of meat provide 170 calories. 
- Tonic: it contains theobromine, which acts as the caffeine, and contains vitamin B, B2, PP and the potassium, magnesium, calcium and iron. 
- Digestible: the fats in cocoa are unsaturated fats that digest easily.

Contrary to popular belief, chocolate does not hurt the liver. This term comes from indigestion caused by a disproportionate orgy of chocolate.
Chocolate fills the lack of affection, frustration, nervous condition and is a symptomatic cure of all our troubles. Its psychological action is demonstrated. Its therapeutic action in pharmaceutical product was once highly developed. In the last century, they sold chocolate blends with medicinal properties: chocolate chip acorns against the general atony, purgative chocolate and antivenereal chocolate.One thing is certain, chocolate will give you a boost. Since the Aztecs, cocoa enjoys a reputation of beneficial effect for health. This is justified because the cocoa bean is similar to a wealth of trace elements potassium, magnesium and calcium. This mineral cocktail founded the energizing reputation of cocoa. 00 g of dark chocolate pleasantly replace a capsule of chemical vitamins intake. Chocolate therefore arises as an anti-fatigue and boosting food which strengthens the cell function.
The vitamin provision of cacao is more restricted even if it contains the trace of béta-carotene, vitamins B1, B2, B5, B6, B9 and PP. On the other hand, cacao is a not negligible source of vitamin E which acts against ageing. In effect, a bar brings more than 35 % of the daily needs recommended in vitamin E.

2 - The chocolate and its benefits for our body 

Chocolate has dragged the reputation of being a food promoting cholesterol. In fact, the bean contains fatty acids that affect cholesterol metabolism by reducing bad cholesterol, while allowing the increase of good (the one that protects against cardiovascular disease). It is oleic acid contained in the bean that reduces bad cholesterol. The original composition of cocoa has 62% saturated fat that raises cholesterol levels, against 38% of unsaturated acids (oleic and linoleic) that have the reverse action.
The presence of tannins, phosphates and fluorine in cacao makes it a good anti tooth decay. In the opposite, the presence of sugar in chocolate is going to reduce this positive effect. It is therefore preferable to choose chocolates with high cocoa percentage.