It is a question both chocolate and its expediency of the use and utility for an organism. But the advantage to health is brought by only a quality product. Upon purchase it is necessary to pay attention to quality of purchase.
When bad mood, I eat chocolate, and life as if changes. I so got used to this delicacy that, apparently, I can not live without it and day. Whether it is harmful?. Marina Luk.
Regular, but at the same time moderated upotrebleyony the real chocolate it is very useful for organizma. First of all the delicacy possesses property of an anyotidepressant. Chocolate raises a tone, reduces risk of heart diseases, expands blood vessels and speeds up work of cells of a brain. And all this thanks to that the product is rich with such substances, as teobromin and magnesium, and also the whole complex of microcells. Black grades of sweet tiles contain a large amount of B2 vitamin. White chocolate is rich with calcium. Well and the unique lack of this delicacy – its high kaloriyyonost. From here and conclusion: in total well moderately.
By the way, the advantage to health is born by only a kachestvenyony product. It turns out from a mix of cocoa oil, cocoa powder, sugar, milk, cream and vanilla. Kogyoda contains in chocolate of over 50 % of cocoa, it schitaetsya bitter, if about 40 – black, and at 35 % – dairy.
Upon purchase pay attention to its appearance. Ideal chocolate should be homogeneous dark color, with the brilliant face, accurately expressed sides and drawing, the same odnorodyony structure and solidity in a break. Populyaryony today milk chocolate always has light brown color and smack of milk. Nuts in tiles should be evenly distributed on all volume, are well-done and without rancidity.
(On newspaper materials World of the gardener).