There are differences between cocoa and chocolate.The raw material of both is similar, but its elaboration is different.We realize as soon as we try them or read their ingredients.
Cocoa is the fruit of cocoa or cocoa tree that is grown in tropical areas of Central America, Indonesia and the Malay Archipelago, Brazil, the Caribbean or Western Africa.
Inside the fruit, oval, they can be found between 30 or 40 seeds or grains.They are those used to make chocolate after being fermented and drying.
Chocolate has health benefits effects thanks to its main ingredient: cocoa
It is made from pure cocoa, but mixed with cocoa butter or refined sugars and on many occasions with milk.This makes a different food.
As for cocoa in its purest form, its purity is high.They do not contain almost ever cocoa butter, as it usually carries cocoa mixed with sugar.
It is highly recommended to consume cocoa with a purity of seventy percent or more.Below it usually contains cocoa butter and would end up simply chocolate.
Chocolate addiction
Many people are considered "chocolate addicted" or chocoholic.It is a sweet with many calories and high sugar content.
It contains small proportions of substances considered addictive such as anandamide and phenylethylamine.
Its content in tryptophan and magnesium, can relieve some symptoms of premenstrual syndrome, such as headdies of menstrual origin
For some people, chocolate is almost irresistible, but if you have the sight.I could have a slight addictive potential, but only if the sensory stimulus is also activated in the person.
That addiction or taste of chocolate, could be explained by the psychological effects due to its sensory characteristics such as smell, taste, texture, etc., and for physiological effects related to serotonin synthesis and the release of endorphins, capable of generating pleasant sensations.
SELECTION
In most weight loss diets, beating chocolate, its consumption is limited or prohibited.
In diabetes cases it is also especially contraindicated for its high added sugars content.
However, if there is a good selection and it is known to consume, chocolate has very beneficial health properties.Especially the one known as black chocolate because it contains 70 percent cocoa with its flavonoid content, increased in direct proportion to its cocoa content.
Chocolate composition
Cocoa provides 293 calories per 100 grams and chocolate, according to its composition, contributes between 450 and 600 calories.
By ingesting bitter chocolate and consuming more cocoa we are consuming more antioxidants, vitamins and at the same time more stimulating substances.
The energy capacity of cocoa makes its consumption especially indicated in situations where a concentrated energy contribution is required and a lot of energy can be consumed with little volume of food.
From this point of view it is an adequate nutrient for snacks and breakfasts and sports, very necessary in the diabetic patient.
Black chocolate has extra content of epicatech, natural element of cocoa, capable of increasing the number of mitochondria in the muscles, which should be useful to improve the ability to perform physical exercise.
Mitochondria are responsible for producing energy, and an increase in them would mean a greater capacity of the muscle to generate energy and undergo efforts.
Chocolate is a food and a candy.In addition to delight in its flavor and different textures it gives us a lot of nutrients, antioxidant substances and amines capable ofImprove our mood.
Cocoa fat matter is called cocoa butter and constitutes approximately 30 percent.
Its fat is mainly composed of stearic acid, 35 percent, a fat, although saturated, with the property of not raising blood cholesterol levels.
The other fatty acids are the unsaturated palmitic and oleic, 25 and 30 percent respectively and other fatty acids, 5 percent.
Cocoa fat is not considered bad, as it behaves similarly to olive oil.
It also has carbohydrates, about 14 percent, a percentage that increases when sugar is added.
It contains a lower proportion of proteins, around 7.5 percent, being rich in amino acids, such as tryptophan, phenylalanine and tyrosine, precursors of natural chemicals existing in it.
Vitamins, minerals and antioxidants
Chocolate provides a considerable amount of potassium, phosphorus and magnesium and a lower amount of calcium, as well as vitamins such as folic acid, B1, B2, B6, B3, Vitamin A and Vitamin E.
Cocoa is rich in phytochemical elements, among which theobromine, also theobromine, a substance with tonic action on the organism, and polyphenols.
The latter are antioxidant substances present not only in cocoa, but in other vegetables such as grapes and apples.
They decrease the activity of free radicals and contribute to avoid cellular oxidation.They prevent degenerative cardiovascular diseases, such as Parkinson or Alzheimer's and metabolic such as diabetes and cancer, stimulating organism's defenses.
Among the polyphenols are flavonoids able to reduce the risk of cardiovascular accidents and platelet aggregation, responsible for thrombus formation.
It also contains phenylethylamine, a substance also present in the human brain, similar to amphetamine, whose production increases when one is in love and produces antidepressant effects.
The relationship of chocolate with the appearance of pimples in the skin or acne is not proven.Nor with the appearance of migraine or tooth decay.
Chocolate and diabetes
Certain elements of cocoa could help control the insulin levels of a person with diabetes, according to recent investigations in animals.
A cocoa flavonoid, that is, a kind of abundant molecule in black chocolate, could help regulate insulin levels.
The benefits of chocolate consumption may exist, but they would never be greater than the damages it can cause when there is a bad or careless choice of the product.
The excess of fat, sugar and calories of industrial chocolate are not in favor of the metabolism of a patient with diabetes or with excessive body weight.
This milk chocolate contains less concentration of cocoa and stimulating substances, more calories, more fats in whole milk and less antioxidants in relation to bitter.
In diabetics, moderate chocolate consumption, specifically black, can improve cardiovascular health, control blood pressure, reduce the possibilities of suffering a heart attack or minimizes its consequences, decreasing blood lipids and cholesterol, exerting a vasodilator function orAttenuate or delay the cognitive loss related to age, preserving blood flow in various areas of the brain.
Apparently, it is because chocolate flavonoles stimulate the body to produce nitric oxide, a relaxing substance of arteries and capable of reducing the resistance to blood flow;Their fats do not raise cholesterol and vegetable fiber helps control glycemia and blood lipids, in addition to containing good amounts of vitamins, minerals and antioxidants.Types of chocolate
Milk chocolate contains less than 35 to 40 percent cocoa because milk, sugar and other ingredients such as nuts are added.
White chocolate is not a chocolate because it does not contain cocoa paste.It is only made with cocoa butter, milk and more than 50 percent of sugar, being a very sweet product with high calorie concentration.
Coverage chocolate is also rich in cocoa butter with a minimum of 30 percent.
Cup chocolate contains less than 50 percent cocoa and mixes with wheat flour, refined rice or corn to get it thickens.
Finally, chocolate powder or soluble has very little cocoa, approximately 25 percent and also carries flours and sugar.
Another very different product is pure cocoa powder, low in fat and sugar.
It depends on the type and chocolate companions.An ounce of black chocolate is not the same when compared to that of a chocolate cake, a "Peter" or a box of chocolates.
Black or bitter chocolate is made only with a mixture of cocoa paste and cocoa butter, along with sugar.To be cataloged as black chocolate, it has to contain a minimum of 50 percent cocoa paste.
The more cocoa it has, it is healthier, since this ingredient contains the most beneficial nutrients for health.
For this reason you must distinguish the cocoa from chocolate;They are not the same.The first is the raw material to elaborate the second, along with other ingredients.
Thus, black chocolates of 70, 85 and, even 99 percent can be found in the market.The more cocoa, also more bitter but also healthier.To reduce bitterness we already have the sweeteners.
Keys to consume a healthy chocolate
You should always choose a chocolate that has a high content of cocoa paste.
To recognize it, it must be taken into account that the ingredients are cited in order of quantity: cocoa, sugar, cocoa butter and vanilla.
It should not be combined with “bad companies”, such as refined products, nothing healthy fats such as coconut and palm in ice cream and trans, or whole milk and too much sugar.
It should not contain vegetable fats other than cocoa butter and small amount of sugar or sweetened with sweeteners.
A very cheap chocolate is a bad chocolate;Probably no cocoa beans have been well selected and their poor quality is hidden with excess roasted.
Chocolate is eaten to enjoy, so it is a craving and not a "superfood", such as fruit and vegetables.
It is a processed and elaborate food to give pleasure to the palate.
It must be enjoyed, but in moderation, and with one or two ounces a day, about 30 grams, black chocolate, it has a good time.
Or better yet, an ounce per daily ration, but only once or twice a week.
It can be a good plan to delight and at the same time protect your health.
Healthy Chocolate Recipes
Important: For all our recipes, the chocolate we are going to use is black, with a minimum of 70 percent cocoa.
A higher percentage will depend on how you like it more.
Chocolate sauce chicken
A special and healthy chicken
Quantity for 4 people
-1 chicken without pungry cut into rooms
- 50 grams of chocolate
- 750 milliliters (3/4 of liter) of bird broth, misfortune.To misuse it, the night is prepared before and when refreshing is saved in the refrigerator.The next morning the fat, already on the surface, is removed with a spoon.
- 200 milliliters (1/5 liter) of red wine
- 1 median onion
- 2 medium mature tomatoes
- 4 medium garlic cloves
- 1 tablespoon of whole wheat or bran flourof wheat
- Olive oil, preferably extra virgin
- ground black pepper, to taste
- Pinch of salt, if you wish
- sweetener, 1 on succral or stevia, heat resistant
Preparation:
- Put a pot to heat with a little olive oil.
- While he heats we salt and pepper the chicken pieces and batter in whole wheat flour or wheat bran.
-The chicken will heat it in that oil, with a moderate fire, until they are well browned by both sides and reserve.
- While the chicken is grasy we are going to chop the onion in small squares and to grate the tomatoes, to advance work.
- In that same oil that has remained, we throw the whole garlic together with the onion.Let's sauté until the onion takes a transparent tone and add the grated tomatoes.We throw salt, pepper and a little of the sweetener, to correct acidity.
- When the tomato is half made, add the chicken and wine.Once the alcohol is evaporated, it is time to add the chocolate made small pieces and the broth.We move until the chocolate is completely melted.
- Let it cook over medium heat for 20 minutes, until there is a thick sauce, and serve hot.
Delicious, so repeat without grief.
Hot chocolate for diabetics
A healthy breakfast and to satisfy
Ingredients:
- 50 grams of chocolate
- 3 cups of skim milk.
- 1 teaspoon of sucralose or stevia
-1 smell nail.
-1 Cinnamon branch.
- 1/2 teaspoon vanilla.
Preparation:
- In an appropriate container heating the milk adding nail and cinnamon in the branch, then incorporate the chocolate well chopped, if it is on a tablet
- Once molten, the important thing is to beat the mixture until homogenic,
- In the end incorporate the sweetener little by little until reaching the desired sweetness.
- Serve from warm to hot.
- You can accompany it with integral bread
An unforgettable chocolate for anyone.
