Useful and harmful properties cacao

In 1828 Johann Conrad van Houten, a Dutch chemist, decided to press cocoa powder the excess oil, resulting in the cocoa powder has become more friable and easily soluble in milk or water. Thus there was powder to prepare the drink we know as cocoa. Taste and smell we remember so well from childhood.

100 gr. cocoa powder contains 400 Calories, so cocoa is considered a high-calorie product. To get energy for the whole day, you must drink it in the morning.

The composition of the cocoa bean contains about 300 substances that have

different effects on the human body. Cocoa improves a person’s mood due to the production of serotonin, the hormone of happiness, and thanks to the caffeine increases the power efficiency.

The harm due to the caffeine content. In cocoa contains about 0.2% of caffeine. But in this case we are talking about drinking cocoa children. Damage due to cockroaches. In the cocoa beans live cockroaches, which are very difficult to get rid of. Damage due to unsanitary conditions. In Africa and Latin America, where they grow cocoa beans, very poor sanitary conditions. During packaging within packaging are insects. In the cocoa beans no substances that cause allergies. Although allergic reactions to cocoa in children are not uncommon. And the reason is aquatic vegetation insects that are ground into powder along with the cocoa beans. Damage due to chemicals. Cocoa is grown on huge plantations in tropical countries around the world and uses large amounts of fertilizers and pesticides. In the industrial production of cocoa beans are subjected to more radiation treatment to destroy pests.

For the cardiovascular system. If the chocolate the more cocoa content of 70%, the bioactive compounds reduce the agglutination of platelets. Cocoa also has an antioxidant property. Contained in the cocoa powder affect the function of metabolism, which prevent damage and deposits in the vessels. For the brain. Cocoa lowers blood pressure & improves blood flow to the brain. For the skin. If you frequently use cocoa skin substantially retains youth, melanin protects the skin from ultraviolet and infrared radiation, that is, from sunburn and overheating.

The useful minerals in cocoa:

In cocoa there are fats, vegetable protein, organic acids, starch, carbohydrates, dietary fiber, saturated fatty acids. In cocoa also contains minerals — magnesium helps to cope with stress, iron to help with anemia, chrome keeps the level of glucose in the blood, also have calcium, sodium, potassium, phosphorus, chlorine, sulfur, zinc, copper, manganese, fluoride, molybdenum. In cocoa there are vitamins A, E, d, group b, beta-carotene. In more cocoa than other products of iron and zinc. If you drink per week 2 cups of cocoa and eat 2-3 slices of dark chocolate, you will provide your body with zinc.

So helpful or harmful cocoa?

Harm cocoa is associated not with the plant itself, and with impurities that are in cocoa and chocolate. This is due to the sanitary conditions in cocoa farming and the presence of chemicals and cockroaches. And to cocoa retains its useful properties, it is necessary to abandon its heat treatment.

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