Cocoa and chocolate improve mental processes

The researchers investigated the various effects of acute and chronic use of flavanol cocoa on different cognitive domains and it turned out that various cognitive processes were improved by daily intake of flavanol cocoa. Continuous cocoa and chocolate intake can bring positive effects to cognitive functions over time.

However, there are also side effects associated with the high caloric value of chocolate, then caffeine and theobromine, and a lot of additives such as sugar and milk. Therefore, scientists recommend that they prefer to drink dark chocolate that is healthier and richer in flavanol.

The results demonstrated the potential of flavanol cocoa to improve and protect cognitive processes in people with these problems. It also reduces the risk of some cardiovascular diseases‚Äú, said Valentina Socci from the L’Aquila University in Italy.

Continuous cocoa and chocolate intake can bring positive effects to cognitive functions over time. However, there are also side effects associated with the high caloric value of chocolate, then caffeine and theobromine, and a lot of additives such as sugar and milk. Therefore, scientists recommend that they prefer to drink dark chocolate that is healthier and richer in flavanol.

White Chocolate: It was born one hundred years ago and has an important impact on health

White chocolate was born less than a hundred years ago, and its history is not as rich as the history of black chocolate. However, this dessert also has a significant impact on health.

A mixture of sugar, cocoa butter and dairy cakes called White Chocolate was produced years before the Second World War. Most sources claim that in 1930, white chocolate was produced for the first time by the Swiss, who are now known for their masters in chocolate and desserts. One year later, M & M became the first company to produce and sell white chocolate in the United States. White chocolate, for its color and taste, has become a favorite dessert, both younger and older people.

Although white chocolate due to its composition is not considered by many as chocolate, it does not mean that it is harmful to our body. For example, milk and dark chocolate are known to contain caffeine that is welcome to all those who lack energy. People who are hypersensitive to caffeine or cannot eat it for health reasons must avoid dairy and dark chocolate. For such a population an excellent choice is white chocolate because it does not differ in quality from other chocolates. It is sweet, at room temperature, hardness, is well off and excellent mousse in the mouth.

Approximately 8 grams of heavy white chocolate tablets contain a lot of calcium, phosphorus and vitamin B2, which is known as riboflavin. All of these ingredients are essential for proper functioning of the body and metabolic processes and are the coenzymes of different processes in the body.

Throughout history, manufacturers have quickly discovered that adding white additives to white chocolates increases its variety. Thus, in the year 1948 Nestle produced the first white chocolate with almond additives, which was very interesting to chocolate lovers. That white chocolate was a real sales hit up to 90.The last century, when they had withdrawn from the sale, which certainly did not like her fans. Today, there are no chocolate makers in the world who do not have at least one white chocolate in there.