4 myths about chocolate

4 myths about chocolate
 

Love chocolate, but think that it is harmful and every bite makes you believe that you’re doing a great sin? Calm down. Practically all the major myths associated with negative effects of the chocolate have been disapproved. Of course, just like most of the foods, chocolate must be eaten in moderation!

Myth 1: Chocolate has lots of caffeine. Facts: The amount of caffeine in chocolate is not very high. Forty grams of chocolate contains as much caffeine and a glass of chocolate milk – 6mg. The same amount of caffeine is a cup of coffee without the caffeine. (Traditional coffee cup has about 65-135mg of caffeine).

Myth 2: Chocolate is high in saturated fats, what increases cholesterol levels in our blood. Facts: stearic acid, the main type of saturated fats found in chocolate, is unique. Studies have shown that it does not increase blood cholesterol levels. In fact, 40g of chocolate eaten instead of foods rich in carbohydrates increases the good cholesterol levels in our blood.

Myth 3: Chocolate has no nutritional value. Facts: Chocolate is perfect source of magnesium, copper, iron and zinc. It also contains polyphenols (antioxidants, also found in tea and red wine), that are linked to reduction of coronary disease risk. In fact, an average chocolate bar contains about the same amount of antioxidants as the glass of red wine. According to some research, those who eat dark chocolate, containing more antioxidants than white chocolate, may help to lower their blood pressure. Doctors certainly do not recommend eating chocolate instead of prescribed medication, but note that the flavonoids found in dark chocolate have a positive impact on people with high blood pressure.

Myth 4: Chocolate leads to teeth problems. Facts: Chocolate, just like any other sweets, is not the main reason of tooth holes or other problems. Teeth start decaying when bacteria found in the mouth start to metabolism sugar and starch found in many foods (soda, candies, juice, bread, rice, pasta) to the acid. Additionally, this acid starts getting through the enamel.

 

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