Nutritional Benefits

The true nature of chocolate based intervention JLSCHLIENGER, Department of Internal Medicine and Nutrition, CHU Strasbourg Hautepierre - Interviews Bichat, September 2001.

The composition of chocolate is highly variable depending on its origin, its production and presentation. It contains more than 500 different molecules. It is an energy food that provides 500 calories for a whole 100 grams, 60% as carbohydrate, 30% as fat and 5% protein.

It is rich in magnesium, potassium and phosphorus and contains vitamins and tonics and stimulating including theobromine (250 to 500mg per 100g), caffeine (70 mg / 100g) of cannabinoids and phenylethylamine. It furthermore contains polyphenols which may help prevent cardiovascular disease through their antioxidant and antiplatelet agents.

Contrary to popular belief chocolate contains no cholesterol but phytosterols. Cocoa butter provides 60% of saturated fatty acids as palmitic acid (25%) offset by an interesting addition of stearic acid (35%) and especially oleic acid (35%). Its stability is ensured by the presence of alpha-tocopherol that protects it from oxidation. Carbohydrates include starch bean and added sugars. It is rapidly absorbed sugars which can be modulated by the presence of nuts, almonds, puffed rice or other cereals added in some preparations as chocolate bars. In the unsweetened cocoa powder, starch is paramount.

The glycemic index of chocolate is comparable to that of pulses because of its oil content and because it is associated with a significant fiber content. The amount of added sugars is inversely proportional to the richness of cocoa. A chocolate 53% cocoa contains 47% sugar, while a 70% chocolate contains only 30%. In the chocolate "light" low fat, sugar is replaced by sweeteners such as sorbitol, whose energy content is lower than that of sucrose. The replacement of sugar with sweeteners only reduces the energy value of chocolate as 15%.

The magnesium intake of chocolate is readily highlighted to emphasize its soothing effect in contrast with other molecules toning. Fiber intake
however, is often overlooked when it is significant and comparable
that of bread (about 8 grams, 2 grams of fiber and 4 grams of lignin).

Caloric intake on ...

Chocolate is certainly calories. This energy, it pulls its various components, including cocoa butter, but also the added ingredients such as nuts, hazelnuts, almonds, raisins, cherries, liquor, etc.. Milk chocolate is slightly higher in calories than dark chocolate (540 515 Kcal/100g Kcal/100g cons). But like all foods, it is not fattening, it is not consumed in excess, including nibbling! And its nutritional values are particularly suitable and beneficial for certain occasions or times of day (breakfast, lunch, sports or intellectual ...).

Why chocolate is it so popular?

The sugar content rapidly relieves the need for fuel on the hungry and the fat content allows the perpetuation of this state that is pleasant state of satiety. Besides the flavor and comforting effect of chocolate, its nutritional characteristics justify its popularity.

Why the system should not give up having a taste of chocolate?

According to a response from Dr Didier Chapelot, physician and researcher at the Laboratory of Neurobiology of Nutrition, Faculty X Bichat, Paris

Contrary to popular belief, low-calorie diet and deprivation of chocolate do not mix. Why? Well, because of the pleasure. When the body is maintained by the authorities in caloric deficit, as is the case in most systems, the brain will assign a value to the foods most likely to offset the energy deficit. This added value is reflected in practice by an increase in the perceived pleasure. Since they resteindre causes a preference for foods high in calories, especially from lipid. One of these foods is chocolate.

During low-calorie diets, the dissociation between the nutritional value of one hand and the sensory characteristics of the other is not natural. It is even antiphysiologique. And knowing the nutritional value of food does not create as strong a link to love the taste of the food. La Rochefoucauld was writing that he not renounce his interest more easily than its taste? Finally, it is possible that this is not so much fun that we removed by depriving us of chocolate over the plans, that desire. Neuro-physiological work showed that stimulation - food or not - must restore the level of dopamine in certain brain region to produce a preference, and thus a feeling of pleasure. Dopamine is, however, a transmitting agent of desire, that is to say, motivation, and not fun. Remove the chocolate from our diet may be returned to prevent us from desiring beings remain ...

Because it takes into account the physiological mechanisms of resistance to the regime and because it retains, to a lesser evil, food is best able to maintain the desire and the strategy of keeping the chocolate in a scheme Calorie is appropriate.

Conclusion

Chocolate is a food that is singular in its organoleptic characteristics, psycho plot in its scale and worried by mistake by a nutrient that is rather pleasing. Food that should be fun to consume moderate amounts, composition, as well as nutrients that micronutrients, minimizes the criticism it is the subject and gives it an interesting place in a healthy and rational. Beyond the allegations, recent work has provided some funding scientific effects antiplatelet, fibrinolytic, anti-oxidants and psychotropic drugs. Only the abuse is wrong!