Chocolate is a greedy food that… does not make you fat!

Good news for chocolate lovers! A study shows that the consumption of chocolate does not make you fat, but not only .. What are the beneficial properties of this food for our health?

Dark or milk, if eaten regularly, at least once a week chocolate could enhance our cognitive functions.


According to the largest research in the world carried out by the University of Granada, eating chocolate would not make you fat, but on the contrary, it would even make you lose weight. It is not an advertising slogan, but it is the result of research, which is part of the EU's Helena project, which revealed that cocoa intake leads to a decrease in fat throughout the body.


To reach this conclusion, the scientists surveyed 1,500 adolescents from six different European countries and monitored their consumption of chocolate. Thanks to various and careful checks, they therefore ascertained that, regardless of the diet and physical activity carried out, the consumption of chocolate was inversely proportional to body fats.
According to researchers, the secret would be in catechins, or antioxidants that are contained in the chocolate composition. These would promote good body health and a proper metabolism, also compensating for the caloric content of cocoa.
So, my dear chocolate lovers, these are certainly news that not only are delicious for the palate, but also stimulate the mind and help keep the body fit… What else?

The good news does not end there!

Consuming chocolate makes us smarter

According to what emerged from one study by Georgie Crichton of the University of South Australia, published in the Appetite magazine, the increase in blood flow, due to the consumption of chocolate, would make us more intelligent. Fudge or milk, could enhance cognitive function if eaten regularly, at least once a week. So far, similar studies have been performed only on the short-term effects, ie on the effects produced immediately after consumption, but now we have focused on the effects in the long term.

Results of the study

The Australian researchers therefore considered the consumption of chocolate in 968 individuals in the age range 23-98 over the course of 30 years, by “administering” to them at regular intervals questionnaires on their food habits. In particular, the individuals were asked how often they consumed chocolate.
The participants were then put through a series of cognitive tests to measure their performance in different aspects (visual memory, workplace, verbal, etc.). The result was that weekly consumption of chocolate is associated with improved cognitive functions in all fields.
The effects can be seen with any type of chocolate, not only the dark kind, and would therefore not be related to the flavonoid content, which varies significantly with different kinds of chocolate.

Beneficial properties of chocolate for health

Let’s not forget the other beneficial properties of chocolate on health. It helps to strengthen the heart by reducing the level of cholesterol in the blood and arterial pressure, it helps to improve blood circulation thanks to its anticoagulant properties, as a food it quickly gives a sense of fullness and therefore helps those who are on a diet, and finally, although this is yet to be confirmed, it may be able to contrast diabetes by lowering the body’s resistance to insulin. Some also say that chocolate is good for the skin because it is rich in antioxidant flavonoids which protect the skin from the sun’s rays.


Experts advise to choose chocolate carefully: it is important to pay attention to the quality of the food product. The best chocolate is the one with cocoa butter; an alternative could be to mix one part of cocoa butter with sunflower seed oil. Since December 2014, producers of chocolate are required by law to state the type of fat used for chocolate, so if palm oil is used this must be shown on the label, and it is no longer possible to hide behind the statement “vegetable oil or fat.”
Did you got it? Check the label that must contain the following ingredients: the minimum cocoa content in percentage should be at least 35% for cocoa and 18% for cocoa butter, and as for chocolate milk, the values ​​are 25% cocoa and 14% milk.
If the packaging says “extra fine” the cocoa content must be at least 43% for dark chocolate and 30% for milk chocolate.


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