Chocolate, the product of cocoa beans, is a popular ingredient of many kinds of confections such as chocolate bars, candy, ice cream, cookies, cakes, pies, chocolate mousse, and other desserts.
The chocolate without milk is termed as "dark chocolate," which is an additive. Dark Chocolate is sometimes also called "plain chocolate." According to the US Government, the "sweet chocolates" are required to have a 15% concentration of cocoa and the European rules specify a minimum of 35% cocoa, but dark chocolate contains a lot more cocoa than other forms of chocolate. The standard chocolate manufacturing destroys up to half of the flavoniods present in cocoa. However some chocolate companies have now learned to make dark chocolate that keeps up to 95% of its flavoniods.
Dark Chocolate is said to be the creation of the Mesoamerican civilization. A large number of studies have revealed the benefits of dark choc. The team of Mary Engler, PhD, RN, of the University of California, San Francisco, and colleagues revealed that eating a small, 1.6-ounce bar every day is good for you rather very good for you.
According to Mary's Team, flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries. Engler says that dark chocs contains more flavoniods than any other foods, such as green tea, black tea, red wine, and blueberries.
The report of the study led by Dirk Taubert, MD, PhD at the University of Cologne, Germany, revealed that dark chocs is effective in controlling the high blood pressure. The Dr. Dirk's team found that dark chocolate helps lowering high blood pressure.
Mauro serafini PhD from National Institute for food and Nutrition research in Rome says in her report that "our findings indicate that milk may interfere with the absorption of antioxidants from chocolate and may therefore negate the a potential health benefits that can be derived from eating moderate amounts of dark chocs."
There are many evidences that reveal the cocoa affects treating heart diseases. Cocoa wards off some of the factors, which are responsible for heart attack. Flavanols in cocoa can reduce the risk of heart diseases. The researchers of the Johns Hopkins University have proved that eating dark chocolate at daily basis makes the blood thin and reduces developing blood clots. Some studies have proved that the white chocolate is not good for health benefits as compared to the dark chocolate.
Plant Phenols-cocoa phenols make the low blood pressure. European chocolates are much richer on cocoa phenols. The flavor compound found in this type of chocs are also used in red wine. Dark chocolate also contains antioxidants that reduce free radicals, which are the sources of numerous other diseases. Mexican healers use chocolate to treat insect bites and it contains high quantity of cocoa and less quantity of sugar so it's allowed on Montaignac diet.
Paul writes for the Chocolate world site and for the Sicily investment site
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