Benefit and harm

The benefits and harms of cocoa

Useful properties of cocoa In cocoa includes a lot of useful trace elements: vegetable protein, carbohydrates, fats, organic acids, saturated fatty acids, dietary fiber, starch, and sugar. Vitamin and mineral composition of cocoa include: vitamins (beta carotene, b, A, PP, E); folic acid; minerals (fluoride, manganese, molybdenum, copper, zinc, iron, sulfur, chlorine, phosphorus, potassium, sodium, magnesium, calcium).

Chocolate with 70% cocoa has bioactive components that inhibit the processes of adhesion of platelets. The antioxidant properties of cocoa greatly exceed the properties of apples, orange juice as well as black and green tea. Cuckooflower a positive effect on the exchange phenomena, prevent damage to blood vessels.

 

 

By drinking organic cocoa that has not passed heat treatment, the muscles are very quickly restored after heavy physical work or sports activities. In cocoa contains substances that stimulate the production of endorphins – hormones of joy. That is why after its use improves mood and appears energized. Other substances contained in cocoa, epicatechin contributes to the reduced risk of diseases: diabetes, stroke, stomach ulcers, cancer, heart attack. Scientists have found that cocoa is faster to heal wounds and rejuvenated skin. This contributes to the substance, as in procyanidin, which is responsible for elasticity and skin health. The presence in cocoa of melanin – a natural pigment that protects skin from harmful effects of ultraviolet radiation.

Harmful properties of cocoa due to the presence of caffeine part of cocoa a small amount of caffeine (about 0.2%). However, it can not be ignored, especially when the beverage is consumed by children. Of caffeine there are many conflicting data. Because it does not prove its unconditional use, given the content of caffeine, should be careful to give cocoa the children and those who do not consume caffeine. Malicious processing beans the Countries growing cocoa beans are known for poor sanitation, which affects the products containing cocoa. Besides the beans live cockroaches that are hard to get rid of. The cultivation of large plantations of cocoa in tropical countries is accompanied by handling of fertilizers and pesticides in large quantities. Cocoa is the most intensively treated with pesticides crop in the world. In the industrial production of cocoa beans are subjected to radiological treatment to remove pests. Is cocoa used for the production of 99% of chocolate in the world. It is difficult to overestimate the harm from radiation and chemicals to health. Manufacturers, of course, claim that their cocoa is thoroughly cleaned and processed. However, in practical life it is difficult to determine the chocolate or cocoa powder made from peeled cocoa beans in compliance with all standards.