Since the sixteenth century, chocolate began to be prepared and gradually developed into one of the most important and favorite types of dessert for many families in Europe as well as adding it as a flavor to many foods such as cakes, sweets, ice cream, biscuits, etc.
And according to what was published by the Boldsky website, over time, it became clear that chocolate is not just an added flavor, but rather a nutritious and healthy ingredient.
The health importance of chocolate is due to its high content of flavonoids that have an antioxidant effect, which helps prevent diabetes.
Since it is known that dietary changes can greatly affect the progression or deterioration of diabetes, consuming food rich in antioxidants can help reduce its damage to a great extent.
Cocoa, the main ingredient in chocolate, contains about 33% of oleic acid, 33% of acetylated acid, and 25% of palmitic acid. In addition, cocoa beans are rich in multiple flavonoids.
There are some vital minerals in cocoa such as iron, magnesium, calcium, zinc, potassium, copper and phosphorous; As well as vitamins such as B1, B2 and B3, along with nitrogenous compounds such as proteins, caffeine and thallus.
The abundance of polyphenols, aromatic organic compounds in cocoa beans, brings out its bitterness. Although many chocolate manufacturers have developed techniques to eliminate the bitter taste of cocoa, there is a risk of a decrease in the polyphenol content. Adding ingredients like sugar and emulsifiers to chocolate also makes it unhealthy.
So dark chocolate, although it has a slightly bitter taste, has vast benefits compared to other chocolates such as milk chocolate. This is because dark chocolate contains high amounts of raw cacao, which means it has the highest percentage of phenolic compounds.
Because chocolate is rich in fiber, minerals, flavonoids, and polyphenols, it can be a good nutrient for diabetics or pre-diabetics. One study also indicated that chocolate, especially dark chocolate, plays an important role in lowering inflammatory markers in the body, which is one of the main causes of diabetes and the risk of heart disease in diabetes.
Although chocolate with more cocoa and less sugar is good for people with diabetes, excess consumption of chocolate can cause some harmful effects such as:
1. Weight gain
in moderate quantities
Although chocolate is a healthy option for diabetics, it should be restricted to a few squares to reduce the amount of added sugar. And diabetics who are overweight should avoid eating chocolate. In all cases, a diabetic should consult a doctor about the contents of his diet in general and include chocolate in it according to the quantities decided by nutritionists.
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