Chocolate and its benefits on our body

Chocolate has dragged the reputation of being a food promoting cholesterol. In fact, the bean contains fatty acids that affect cholesterol metabolism by lowering bad cholesterol, while allowing the increase of good (the one that protects against cardiovascular disease).

Is oleic acid content in the bean that lowers bad cholesterol. The original composition of cocoa has 62% saturated fatty acids that raise cholesterol levels, against 38% of unsaturated acids (oleic and linoleic) that have the opposite action.

The presence of tannin, phosphate and fluoride in cocoa makes a food anti caries. Conversely, the presence of sugar in the chocolate will reduce this beneficial effect. It is therefore preferable to choose high-dose cocoa chocolates.