Digestive dark chocolate

Chocolate is somewhat similar to wine - if consumed in moderation, it can offer amazing health benefits, but if consumed exceedingly, it can cause quite a few problems. Just like wine, chocolate can also be addictive. Of all types of chocolate the kind that is most beneficial if consumed in small amounts each day is dark chocolate.

Dark chocolate is the type of chocolate with high content of cocoa, which can go up to 85 or even 90 percent of cocoa solids. This type of chocolate is greatly appreciated by people who cannot resist the seductive taste and aroma of chocolate but still want to protect their health and body weight.

Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the “Food of the Gods”. The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity. Interest in chocolate has grown, owing to its physiological and potential health effects, such as regulation of blood pressure, insulin levels, vascular functions, oxidation processes, prebiotic effects, glucose homeostasis, and lipid metabolism.

Dark chocolate contains cocoa bean solids (up to 80% of the total weight) and cocoa butter. With the intense, persistent aroma of cocoa, it melts in the mouth, leaving a pleasant, bitter aftertaste. Its quality depends on the percentage of cocoa. Most of the health benefits attributable to chocolate are associated with consuming the dark type.
Milk chocolate contains cocoa butter, sugar, milk powder, lecithin, and cocoa (the latter not less than 20–25%). With a bright appearance, it has an intense, persistent aroma and sweet taste with a slightly bitter accent of cocoa.
Cocoa, the basic ingredient in chocolate, contains a significant amount of fat (40–50% as cocoa butter, with approximately 33% oleic acid, 25% palmitic acid, and 33% stearic acid). It also contains polyphenols, which constitute about 10% of a whole bean’s dry weight.
Cocoa bean is one of the best-known sources of dietary polyphenols, containing more phenolic antioxidants than most foods. Three groups of polyphenols can be identified in cocoa beans: catechins (37%), anthocyanidins (4%), and proanthocyanidins (58%); these flavonoids are the most abundant phytonutrients in cocoa beans.
The nitrogenous compounds of cocoa include both proteins and methylxanthines (theobromine and caffeine). Cocoa is also rich in minerals: potassium, phosphorus, copper, iron, zinc, and magnesium.

✓ Fact confirmed: Chocolate, “Food of the Gods”: History, Science, and Human Health Maria Teresa Montagna, Giusy Diella, Francesco Triggiano, Giusy Rita Caponio, Osvalda De Giglio, Giuseppina Caggiano, Agostino Di Ciaula, and Piero Portincasa; 2019 Dec 6.

Dark Chocolate and Digestion

When it comes to digestion, dark chocolate is probably the easiest to digest among all desserts. Having a small piece of it right after meal will not only go down easy but it will also promote the digestion, prevent certain problems in the gastrointestinal tract and enhance the digestion of other foods as well. Just like some liquors are consumed after meals to aid digestion, chocolate can be consumed for the same goal.

The benefits of dark chocolate for the digestive system are mainly due to the presence of cellulose and isoflavones. Cellulose aids digestion, improves gastrointestinal function and also promotes intestinal peristalsis, which is very important for regular bowel movement. Isoflavones have a similar effect on all the parts of the digestive tract and they are also useful in prevention and alleviation of diarrhea.

It is safe to say that people with mild gastrointestinal problems can greatly benefit from a piece or two of dark chocolate every day, especially after meals.

Other Benefits of Dark Chocolate

Dark chocolate is rich in polyphenols, which are antioxidants important for cardiovascular health. They also have anti-inflammatory properties and are recommended for any kind of inflammatory condition, anywhere in the body.

Flavonoids in dark chocolate are important for blood vessels, as they prevent formation of clots and regulate cholesterol levels.

Dark chocolate is also a great and natural mood-enhancer. It is recommended for people who feel their energy levels are low, who are moody, anxious and depressed.

Dark chocolate also meets a number of body’s needs for nutrients, as it contains zinc, iron, magnesium, calcium, potassium, copper, phosphorus, vitamin B complex, vitamins C and E.

It is obvious that dark chocolate is not only delicious, but also very nutritious and beneficial, as long as it is consumed in moderation. One or two small pieces of high-quality dark chocolate per day