Chocolate: "The Food of the Gods''

Just try to taste it to understand why chocolate is called 'The Food of the Gods'.
It 'hard to believe that this delicious blend of cocoa butter, sugar and milk, which melts in the mouth and stimulates so many pleasant sensations can also do good to our body.
New research has shown that, contrary to common belief that everything that is good must somehow hurt him, chocolate is a true cocktail of potentially protective substances.

Cocoa contains antioxidants that exert some positive effects on the body helping to prevent the oxidation of cholesterol, a process that can lead to blocked arteries and reducing blood flow.

Some polyphenols known as catechins, which are the main components of tea, were detected in both the dark chocolate in both milk chocolate and is believed to contribute to the prevention of cardiovascular diseases by enhancing the immune system and lowering the risk of certain types of tumor.
A study done on more than 6000 men and women has shown that chocolate can provide up to 20 percent of the total catechins be assumed by nutrition.

It has been much discussion about the risk that foods rich in saturated fat can raise levels of cholesterol in the blood.

Currently it is known that not all saturated fats are equally harmful and some, such as stearic acid (which represents about one third of the fat in chocolate), have a neutral effect on cholesterol in the blood.

The surprising effects of chocolate on blood composition are not limited to fat and cholesterol.

Chocolate is often viewed as a food that provides the body with sugar immediately available, has in fact a relatively low glycemic index.

This means that after ingestion of chocolate, blood sugar rises on a regular basis, less quickly than after consumption of certain beverages and foods made of sugar or starch easily digestible.

The common belief that eating chocolate would lead to a series of elevations and lowering sugar levels is not based on concrete facts rather the consumption of chocolate can be enjoyed, although occasionally, even by people with diabetes.

The misunderstandings about the effects of chocolate are not limited to its effects on blood sugar. Clinical research has shown that chocolate does not cause acne or skin problems such as some believed.

There are also no evidence that chocolate causes migraine or is a major cause of damage to teeth, in fact, scientists have discovered how the tannins in cocoa can help prevent cavities, possibly reducing the growth of plaque.
Moreover, it appears that the protein in milk chocolate protect against tooth decay, while it is believed that oxalic acid is found in chocolate carries a similar effect by reducing acid production.

Most people, however, agrees on one fact: once you taste the chocolate is hard to stop eating.
There are theories in which this desire would be due to physiologically active substances found in chocolate.
Consider, for example, that the phenylethylamine mimic the hormone that is released when you are in love, while anadamidi bind to the same brain receptors that bind marijuana.

Chocolate also stimulates the release of endorphins, the body's natural tranquilizers. In fact, however, none of these substances appear to be present in quantities sufficient to produce real effects.

The desire to eat this food paradise is simply due to the many sensations that cause and the ease with which one can derive satisfaction.

When consumed in moderation, chocolate can not only provides nutrients and pleasure but can also be considered as part of a healthy and balanced diet.