http___www.kakolijeciti.com_uz-pomoc-tamne-cokolade-otklonite-umor__1.xml
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Amanda Rodden Many people think that chocolate is bad for you and that it contains a lot of fat. However, research has been known to find that chocolate actually has health benefits. Chocolate, especially dark chocolate, has been related to enhancing heart health, helping to lower blood pressure, and improving blood vessel function. Emerging research has come to find that consuming chocolate may even help prevent cancer! Now before you grab a candy bar, the health benefits of chocolate depends on the type of chocolate you choose and how much of it. Cocoa is what is used to make chocolate, along with cocoa butter and cocoa liquor. When chocolate goes through long steps to rid of the taste of cocoa, which is very pungent, it becomes more processed and loses its flavonoids. Flavanols are the main type of flavonoid found in chocolate. Flavonoids are naturally-occurring compounds that are found in plant-based foods and they offer many health benefits. Flavanols have antioxidant like qualities, which helps to protect cells from the damages done by free radicals that enter the body. Other then acting like antioxidants, flavanols also have been known to lower blood pressure, help with cardiovascular health, improve blood flow, make platelets less sticky so they do not clot, and now research is starting to emerge that these flavanols in chocolate can help prevent cancer. When choosing what chocolate to eat, the best way to go is to find a chocolate that is less processed. A chocolate that contains more of the cacao bean in it will be much better for your health because it will be less processed and have far less sugar then most processed chocolates. Another best bet is to stick with dark chocolate or cocoa powder that has not undergone processing, because most of the time the long processing of chocolate will take away the flavanols and load it with sugar. There is good news though; most chocolate manufacturers are trying to find a way to keep the flavanols from being lost in the processed chocolate. To be on the safe side, for now try not to consume chocolate that contains all the nuts, marshmallow, gooey-chewy centers and just go for a delicious piece of dark chocolate. For more information on the benefits of chocolate, here is a link from the American Institute for Cancer Research.
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Naučnici iz Velike Britanije su proveli istraživanja nad grupom od 50 odraslih, koja su trajala 8 tjedana, a tema je bila utjecaj tamne čokolade na ljudski organizam. Naime, spomenutu grupu su hranili sa 45g posebno formulirane tamne čokolade, koja u sebi sadrži 85% kakaa. Rezultati su pokazali da su učesnici istraživanja bili manje umorni, a sve to zahvaljujući tretmanu s tamnom čokoladom. Dio grupe kojoj su davali placebo, nije dala takve rezultate što samo dodatno potvrđuje teoriju o tome da tamna čokolada otklanja umor tijela. Moguće objašnjenje takvog efekta je u djelovanju čokolade na neurotransmitere, na primjer serotonina, koji je odgovoran za regulaciju spavanja i raspoloženje. Ovo je prvo istraživanje gdje se sindrom kronične iscrpljenosti pokušao riješiti tamnom čokoladom, a možemo sa zadovoljstvom reći da su rezultati zadovoljavajući. Kada smo već spomenuli čokoladu, idemo još malo o ovoj slastici. Naime, čokolada je najukusnija ako se konzumira na prazan želudac. Najbolja temperatura za konzumiranje čokolade je između 18 i 20C. Čokoladu nikada ne valja stavljati u hladnjak. Ako se čokolada stavi u hladnjak to će dovesti do razdvajanje kakaa i stvaranje bijelih mjehurića u čokoladi, što će pokvariti okus čokoladi. Rekli smo da je najbolje konzumirati čokoladu koja ima temperaturu između 18 i 20C, no ako je čuvate za kasnije tada je najbolja preporučena temperatura između 10 i 15C. Ako želite probati nekoliko različitih vrsta čokolade, uvijek započnite sa onom koja ima najmanje kakaa u sebi, a to je obično mliječna čokolada. Kada jedete tamnu čokoladu, nemojte ju žvakati, pustite da vam se nekoliko sekundi topi u ustima te otpusti svoje prve ukuse i arome. Tek nakon toga ju nekoliko puta lagano sažvačite kako bi se otpustila sekundarna aroma. Nakon toga je još malo pustite u ustima i nakon toga progutajte. Na taj način ćete osjetiti čitav spektar okusa koji nudi dobra i kvalitetna čokolada. Ako naiđete na čokoladu koja na svojoj površini ima sivi sloj, ili čudnu teksturu, zbog nepravilnog skladištenja, to znači da je čokolada izgubila na kvaliteti i ukusu, pa vam predlažemo da izbjegavajte konzumirati takvu čokoladu, ako ste istinski ljubitelj te namirnice.