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Rockhampton, April 7 (The Conversation) Australians are expected to spend about $1.7 billion this Easter on chocolates, hot cross buns and other special treats.
The production and consumption of chocolate has a long history. It is made from cocoa beans that are fermented, dried, roasted and ground.
What’s left is a fat-rich liquid that’s been pressed to remove the fat (cocoa butter) and cocoa (or “cocoa”) powder, which is then mixed with different ingredients to produce dark, milk, white and other types of chocolate.
These sweet chocolate packs have a variety of health benefits and potential problems.
good news
Cocoa beans contain minerals such as iron, potassium, magnesium, zinc and phosphorus, as well as some vitamins. They’re also rich in beneficial chemicals called polyphenols.
These are great antioxidants that have the potential to improve heart health, increase nitric oxide (which dilates blood vessels) and lower blood pressure, feed the gut microbiome and promote gut health, boost the immune system and reduce inflammation.
However, the concentration of polyphenols in the chocolate we eat depends largely on the amount of cocoa solids in the final product.
In general, the darker the chocolate, the more cocoa solids, minerals and polyphenols.
For example, dark chocolate may contain around seven times the polyphenols of white chocolate and three times the polyphenols of milk chocolate.
but there is also some bad news
Unfortunately, the health benefits of cocoa solids are easily negated by the high sugar and fat content of modern chocolate. Milk and white chocolate eggs, for example, contain an average of 50 percent sugar and 40 percent fat (mostly saturated) — meaning a lot of added kilojoules (calories).
Additionally, consuming chocolate may have some side effects.
Cocoa beans contain a compound called theobromine. While chocolate has health benefits due to its anti-inflammatory properties, it is also a mild brain stimulant that acts similarly to caffeine.
The mood lift it provides may also be partly responsible for how much we love chocolate. Dark chocolate is higher in theobromine than milk and white chocolate.
But correspondingly, excessive consumption of chocolate (and theobromine) may lead to restlessness, headaches, and nausea.
What else is in your chocolate?
Milk and dairy chocolate may also cause stomach upset, abdominal pain, and bloating in people who are lactose intolerant. This happens when we don’t produce enough of the enzyme lactase to digest lactose (lactose).
People with lactose intolerance can usually tolerate up to 6 grams of lactose without symptoms. Milk chocolate contains about 3 grams of lactose per 40 grams (the size of a standard chocolate bar).
So two chocolate bars (or milk chocolate eggs, or the equivalent in rabbits) may be enough to cause symptoms.
It is worth noting that with age, the activity of lactase decreases sharply, with the highest activity in newborns and children.
So, lactose sensitivity or intolerance may not be a problem for your child, and your symptoms may get worse over time. Genetics also play a role in how sensitive people are to lactose.
Allergic reactions to chocolate are often due to added ingredients or cross-contamination with potential allergens such as nuts, milk, soy, and some sweeteners used in chocolate production.
Symptoms can be mild (acne, rash, and stomach pain) or more severe (swollen throat and tongue, and shortness of breath).
If you or someone in your family has a known allergy, make sure to read the label before indulging – especially the whole thing or a basket.
If you or someone in your family develops symptoms of an allergic reaction after consuming chocolate, seek immediate medical attention.
4 Tips to Take Home
So, if you have a soft spot for chocolate like I do, there are a few things you can do to make the experience even better.
Look out for dark chocolate varieties that are higher in cocoa solids. You may notice a percentage on the label, which refers to how much of its weight comes from cocoa beans. Generally speaking, the higher the percentage, the lower the sugar content. White chocolate contains almost no cocoa solids, mainly cocoa butter, sugar and other ingredients. Dark chocolate contains 50-100% cocoa beans and less sugar.Aim for at least 70% cocoa
Read the fine print about additives and possible cross-contamination, especially if allergies may be an issue
The ingredients list and nutritional information panel should tell you all there is to know about the chocolate of your choice. Choose varieties that are low in sugar and saturated fat.Nuts, seeds and dried fruit are better ingredients in chocolate than sugar, cream, syrup and caramel
Finally, treat yourself—but keep the amount you have within reason! (dialogue)
(This is an unedited and auto-generated story from a Syndicated News feed, the content body may not have been modified or edited by LatestLY staff)
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