Chocolate damages

Chocolate damages

Chocolate is a food product known for its delicious taste, distinctive flavor, high nutritional value and ease of digestion. Chocolate is made from the cocoa tree and its scientific name (Cocoa Theobroma), a tropical evergreen tree, up to seven and a half meters high Chocolate is made from cocoa seed powder after roasting to rid it of moisture. Add sugar, some nutrients and flavorings, such as almonds, hazelnuts, and walnuts. There are several types of chocolate, such as milk chocolate and sweetened chocolate. And a half-sweetened, chocolate 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 Damages

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

Chocolate sensitivity

Some people are allergic to chocolate, or one of its ingredients, such as cocoa, milk, or nuts, so when you eat chocolate, your immune system responds by secreting chemicals like histamine into your bloodstream. These substances affect some parts of your body such as your eyes, lungs, and throat. The doctor may advise you to refrain from or reduce chocolate, depending on the severity of the condition. In case of severe allergies, doctors advise the patient to carry an automatic injector that provides a dose of adrenaline to stop the reaction of allergies, and symptoms of chocolate allergy. Follows:

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

The benefits of chocolate

  • Eating a little dark chocolate daily can reduce the risk of dying from heart attacks by 500%, thanks to flavonols that inhibit platelet aggregation in the blood.
  • Reduces blood pressure, reduces insulin resistance, and reduces the risk of diabetes.
  • Increases the ability of blood vessels to relax (diastole), and improves arterial blood flow.
  • Chocolate may boost the function of neurotransmitters such as serotonin, which helps regulate mood, sleep, and reduce chronic fatigue syndrome, a study suggests.
  • A study published in the British Journal of Nutrition suggests that eating chocolate in moderation improves liver enzyme levels, compared to those who did not.
  • Eating chocolate regularly improves brain performance and promotes verbal memory, visual-spatial memory, organization, and thinking.

History of Chocolates

The Indians used cocoa beans to make a cold drink without sugar, and they added cinnamon and pepper,
They called it cacahuatel, a drink of the gods, and after the Spaniards arrived in America and discovered cocoa syrup, they tried to sweeten it with sugar and made a new hot drink, called chocolatel.
 Hernán Cortez then transported chocolate syrup to Spain, known as a special drink for Spanish tiles and his guests. In the late 18th century, the production of cocoa butter and the manufacture of cocoa powder was achieved. In 1875, solid milk chocolate bars were made by Swiss Daniel Petr. 1879 Rudolf Lint arrives in Switzerland for the manufacture of well-known chocolate. The chocolate industry goes through three stages: heating, cooling, and packaging. Chocolate contains caffeine stimulant and cocoa butter that helps to stay undamaged because of the antioxidants such as:
Bronzandin, catechin, and phenol, also contain theobromine and phenethylamine. Chocolate was previously used to increase milk secretion in lactating women, increase fat content, and improve digestion efficiency. Cocoa butter is used to make ointments, cosmetics, and soap.

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