CHOCOLATE – HEART MEDICINE
An every day ratio of dark bitter chocolate could help prevent heart diseases, according to a study realized by a team of Swiss researchers. The Swiss researchers say that the anti-oxidants from chocolate could prevent the blood veins to become smaller and less wide. Back to Top of your health online page
The research team came to this conclusion after testing on a group of 20 volunteers, which were smokers without health problems. The subjects were asked not to eat any types of aliments rich in anti-oxidants such as apples, onion and cabbage and after that they were given 40 grams of different types of chocolate.
Two hours after consuming the chocolate, the echo-graph showed that black chocolate, with a cocoa percent of at least 74%, significantly improved the blood flow.
Additionally, ulterior tests showed that the risk of encountering blood accidents and blockages has been decreased to half of the initial risk. However, white chocolate did not achieve similar effects.
The researches that performed the study say that dark chocolate contain the biggest quantity of anti-oxidants for one gram than any other products like red vine, green tea or forests fruits.
Chocolate is indeed an aliment that has many anti-oxidant elements in it. But it also contains fats and glucoses in huge quantities. So, it can cause weight problems if excessively consumed.
The best thing to do is to adjust your chocolate portion to your actual weight and to the amount of physical effort you make everyday. Persons that are involved in a great deal of effort can consume chocolate without fearing weight problems.
But the ones that don’t, like people working in offices, sitting all day on a chair and not doing any kind of sports are confronted with a big problem if they eat too much chocolate.
If the organism doesn’t call for sweets, like it does when we are cold, tired or worn out, then the chocolate use should be reduced to a minimal portion a day.
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Even when we try to eat well, we're disadvantaged. The nutritional content of most food has been compromised over the years, not only by deficient soils and modern production, transportation, storage and processing methods, but also by the enormous amounts of chemical and artificial substances added to promote growth, storage life, taste and appearance.
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