The harm and benefit cacao

The use of cocoa

Many people when talking about cocoa arise nostalgic childhood memories. It is difficult to find a child who wouldn’t love this fragrant sweet drink.

Cocoa became widely known in Europe in the Middle ages. Being a very tasty and nutritious drink, it also has many

useful properties.

In cocoa contains polyphenols that help to reduce blood pressure and improve blood flow to the brain, so this drink is useful for people suffering from hypertension. According to researchers, regular consumption of cocoa can reduce mortality from cardiovascular disease and helps to keep the skin young. Antioxidant properties of cocoa is much stronger than that of apples or oranges. Cacao stimulates the production of endorphins, increases vitality and performance, a positive effect on mental activity of man.

The cocoa powder is present in the melanin that has the ability to protect the skin from ultraviolet radiation. In cocoa contains large amounts of trace elements. Fats, carbohydrates, dietary fiber, vitamins and minerals.

Harm cocoa

From the hazardous properties of cocoa is worth noting that cocoa products is often Allergy. In cocoa there is not a single substance that causes the Allergy. But in cocoa beans live cockroaches, which are ground in the processing. Their shells contain chitin, which causes allergic reactions. Also allergies can cause chemicals that have in abundance fertilize cocoa plantation.

Cocoa is high-calorie food, so those who are overweight do not get involved in this drink. You need to remember that cocoa contains caffeine. Because of the caffeine, and theobromine and phenylethylamine contained in cocoa, people who are prone to migraines, have frequent headaches.

High copper content in cocoa can contribute to tumor formation and bone loss.

Summarizing, we can say that the harm and benefit cocoa — proved things, and the product should be consumed only occasionally.


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