How to properly use cocoa
( 27-09-2016 - 04:03 PM ) - View: 1977
How to properly use cocoa ???
How to properly use cocoa cocoa not only antidepressants but also help you lose weight, because it increases metabolism and allows the body to burn large amounts of calories.
Cacao is not only antidepressants but also help you lose weight, because it increases metabolism and allows the body to burn large amounts of calories.
Physical properties and chemistry of cocoa beans and cocoa products are very complex. They vary depending on the quality of the bean, depending on the processing. Cocoa powder is part of the particle's characteristics are finely ground, pressed for butter. Cocoa butter is the fat particles are pressed from the inside of the powder particles.
Chocolate is a mixture of cocoa and cocoa butter, is added sugar, milk and other substances to eventually be bound into bar form. Dark chocolate is not chocolate milk added. White Chocolate includes sugar, cocoa butter, milk or milk powder and vanilla. White chocolate does not contain theobromine, so it can be used for domestic animals like dogs, cats ....
The chemical composition of cocoa and health benefits
Cocoa is rich in phytochemicals biologically active substances (flavonoids and carotenoids eg) are believed to have health benefits. Cocoa powder contains more related chemical serotonin levels in the brain, have antioxidant effects, reduces the formation of free radicals. Some studies show that eating cocoa in moderation, can lower blood pressure, prevent cancer.
Cocoa butter is considered an antioxidant, neutralizing effect on blood cholesterol because high levels of stearic acid, does not raise bad cholesterol (LDL), which increases the cholesterl good (HDL), the prevention of myocardial infarction heart and stroke.
German scientists concluded that eating chocolate 6g daily will reduce the risk of heart attack and stroke by 37%, as well as reduce the risk of death after stroke, allowing better blood flow due to the presence the substance flavanoid. Even those who have experienced a heart attack will also limit the possibility of recurrence if regularly eat chocolate.
Dr. Norman Hollenberg, professor of medicine at Harvard University, said that cocoa flavanol-rich nature has enormous benefits in the treatment of both coronary heart disease and cancer. The US researchers, led by Dr. Diane Becker led also demonstrated that eating chocolate regularly may reduce the risk of blood clots and blockage of blood vessels, causing the heart attack. Flavonoids in cocoa beans has the same effect as drugs aspirin for cardiovascular disease, reduce the risk of blood clots forming.