Chocolate damage

Chocolate

Chocolate is a food product known for its delicious taste, flavor, high nutritional value, easy digestibility, chocolate-making cocoa and its scientific name Cocoa Theobroma, an evergreen tropical tree with a height of seven and a half meters The chocolate is made from cocoa bean powder after roasting; to remove it from moisture, add sugar, some food and flavors, such as almonds, hazelnuts and walnuts. There are several types of chocolate, such as milk chocolate, , Half-sweetened, chocolates time, and mentions that the first planting of the cocoa tree of the Maya people, who are one of the peoples of the American Indians in Central America, and of them came the words cocoa and chocolate.

Chocolate contains a large amount of sugar, which increases the calories.
Cause tooth decay.
Some research suggests that chocolate may reduce bone density and strength, increasing the risk of osteoporosis.
Some suffer from constipation after chocolate, and although no studies confirm it, but it is known that chocolate contains caffeine, which can reduce the amount of water in the intestine, causing constipation.
Eating chocolates increases the symptoms of gastroesophageal reflux because chocolate contains acidic cocoa powder, which relaxes the sphincter that separates the stomach and esophagus, leading to the acid reaching the esophagus and the burning sensation. Chocolate also contains caffeine and theobromine, which may Exacerbate the symptoms of gastroesophageal reflux.
Chocolates contain caffeine, which can cause addiction, so a sudden cessation of caffeine intake can lead to symptoms such as headache, irritability, nervousness, anxiety and dizziness.
Chocolate may increase the risk of bleeding when taken with drugs such as aspirin and anticoagulants, such as warfarin.
Eating chocolate may cause acne, and increases the symptoms of skin allergies.
Cause bloating, colic in infants.
May increase irritable bowel syndrome, irritability, nervousness, kidney damage.
Increases sleep-related problems.
May cause migraines.
Eating large amounts of chocolate during pregnancy and breastfeeding may increase the risk of premature birth, low birth weight, and abortion, and chocolate contains compounds that can cause birth defects to the fetus.
Chocolate contains a large amount of sugar necessary for the growth and reproduction of herpes virus, so people with the virus should avoid eating chocolate.
Chocolate contains a high proportion of oxalate, which increases the amount of uric acid in the urine, which increases the likelihood of the formation of kidney stones.

Sensitivity of chocolates

Some people suffer from the sensitivity of chocolate, or one of its components, such as cocoa, milk, or nuts. Therefore, when eating chocolate, the immune system responds by releasing chemicals such as histamine into the bloodstream. These substances affect parts of the body such as the eyes, lungs, , And the digestive system, nose, and skin, and may advise the doctor to refrain from eating chocolate, or reduce them, depending on the severity of the situation, and in the case of severe allergies doctors advise the patient to carry the injector automated, which provides a dose of adrenaline to stop the reaction of allergy, The following:

Shortness of breath, wheezing.
Swelling in the lips, tongue, or throat.
Diarrhea, and vomiting.
Stomach cramps.
Hives (urticaria).
Abdominal swelling and pain.

Chocolate Benefits

Eating a little dark chocolate a day can reduce the risk of dying from heart attacks by 50 percent thanks to flavonol compounds that inhibit platelet aggregation in the blood.
Reduces blood pressure, and reduces insulin resistance, which reduces the risk of diabetes.
Increase the ability of the blood vessels to relax (extinction), and improve blood flow arterial.
Chocolate may boost the work of neurotransmitters such as serotonin, which helps regulate mood, sleep, and reduce chronic fatigue syndrome, according to a study.
A study published in the British Journal of Nutrition suggests that moderate intake of chocolate improves the levels of liver enzymes, compared with those who did not.
Eating chocolate regularly improves brain performance, enhances verbal memory, visual-spatial memory, organization, and thinking.
Some preliminary studies have indicated potential benefits of chocolate, but need further research to demonstrate these benefits, including:
- Dark chocolate reduces blood pressure in liver veins and reduces the risk of cirrhosis.
- Chocolate is useful for older people living in nursing homes.
- Using a mouthwash made from a cocoa product reduces bacteria in the mouth of children.
- Eating chocolate can protect your skin from sun damage, because it contains flavonol compounds.
- Cocoa butter may help to cure scars of burns.
- Drinking two cups of hot chocolate a day can boost brain health and reduce memory decline in older people, according to scientists at Harvard Medical School. The cocoa extract can slow the cognitive decline of people with Alzheimer’s disease.
- Eating chocolate reduces the risk of strokes by about 22% and reduces the death rate in stroke patients by 46%, according to a study by Canadian scientists.
- Taking pregnant women 30 grams of chocolate every day, during pregnancy, promotes fetal growth and development, according to a study presented at a meeting of the Association of Maternity and Fetal Medicine in Atlanta in 2016.
- Eating dark chocolate may improve the ability of athletes during fitness training, according to research published in the Journal of the International Association of Sport Nutrition.

History of Chocolates

The Indians used the cocoa beans to make a cold, non-sugar drink. They added cinnamon and pepper, and they called it cacahuatl. After the Spanish arrived in America and discovered the cocoa drink, they tried sugar and made a new hot drink called chocolatl And in the late eighteenth century the production of cocoa butter and the manufacture of cocoa powder was achieved. In 1875 the chocolate milk chocolate plates were manufactured by Swiss Daniel Peter, In 1879 he recommended For Rudolf Lint in Switzerland for the manufacture of chocolate known, the chocolate industry goes through three stages: heating, cooling, and packaging.

The chocolate contains stimulant caffeine and cocoa butter, which helps to survive without being damaged; because it contains antioxidants such as: broncidine, catechins, phenols, as well as contains theobromine and phenethylamine. Chocolate has been used to increase milk secretion in lactating women, increase fat content, improve digestion efficiency, and cocoa butter is used to make ointments, cosmetics and soaps.