Chocolate; especially when our blood sugar drops, that is, when we are hungry, it mixes into the blood quickly and is absorbed. However, immediately afterwards, with the negative feedback effect, we feel hungrier than before. It should not be preferred especially by those who have weight maintenance problems. Instead, fruits or dried nuts that mix into the blood more slowly should be preferred.
A good chocolate is distinguished by its smell, color, shine and velvety texture. It is neither too bitter nor too sweet. Even a little salt should be added; to bring out the flavor of the other ingredients. When broken, the edges should be smooth, and the sound of breaking should be heard. It should melt easily when put in the mouth and the tongue should not feel any roughness on the chocolate.
When you find and eat such chocolate, it increases the fluidity of the blood, opens the veins, and increases the body's ability to fight against harmful molecules produced by metabolism. These are molecules that cause heart disease and cancer. In the light of new research, it seems valid and convincing that the cocoa beans used in chocolate production are beneficial for health.
In a study conducted by the University of California, blood samples were taken from volunteers in two stages. In the first stage, the blood sample was taken on an empty stomach, and in the second stage, it was taken after drinking cocoa. In the blood samples taken after drinking cocoa, it was seen that the effectiveness of platelets, which play an important role in blood clotting and the formation of heart diseases, decreased.
Dr. Cesar Fraga from the University of Buenos Aires studied the properties of the flavonoid compound found in chocolate. For this, volunteers were given 80 grams of dark chocolate. Blood samples taken 2 and 6 hours later showed an increase in the number of antioxidants. Antioxidants prevent the activity of free radicals produced by metabolism and damaging cells.
Dr. Fraga states that the damage caused by free radicals in the vessels of those who eat chocolate is less than those who do not eat chocolate.
A study conducted on animals by Prof. Tissa Kappagoda from the Department of Heart Diseases at the University of California revealed that the flavonoid compound found in chocolate relaxes the vascular muscles; therefore, it was determined that the veins open more. This result is interesting in that it shows that the condition called arteriosclerosis, which leads to heart diseases, can be reduced with chocolate.
Dr. Harold Schmitz, one of the officials at the Nestle Research Center, who evaluated all these results, stated his views by saying, "When these clinical findings are combined with previous findings, a very promising picture emerges. In this case, more detailed studies are needed to determine whether chocolate prevents heart disease."
It should always be kept in mind that research is being conducted with the sponsorship of a specific company, and one should not go overboard with chocolate.
