The Spanish conquerors, who came to Central America in the 16th century, liked chocolate very much. They brought the fruits of cocoa to European countries and began to teach them to cook the same fragrant and terrific drink. Later, in addition to the drink, they learned how to make chocolate, quite similar to our modern. When it was cooked into cocoa powder, they added sugar and vanilla.
Chocolate quickly gained recognition in European countries, and Europeans began to produce real chocolate. The English, the Swiss and the French prospered in this business. Their chocolate is still considered the best in the world. But it is worth mentioning that in the beginning of the 20th century the chocolate of Russian production did not lag behind the quality of European chocolate and even held leading positions in the world economic market.
Cocoa is a more useful and nutritious product than coffee or tea. The caffeine content is much lower than in coffee products, but there are stronger tonic substances. Theophylline, for example, stimulates the activity of the central nervous system, is characterized by vasodilating properties; theobromine activates working capacity, but its action is much softer than caffeine; Phenylephylamine prevents depression and raises the mood. That is why cocoa is recommended to drink especially to students and schoolchildren for confidence in their intellectual abilities, for relieving the excitement before exams.
Caloric content and composition of cocoa
Cocoa is a high-calorie drink: 0, 1 kg of product accounts for 289 kcal. This drink perfectly sates, and, therefore, is recommended to dieters as a snack.
The composition of cocoa includes a huge number of useful elements. Cocoa contains vegetable proteins and fats, carbohydrates, organic acids, dietary fiber, saturated fatty acids, sucrose, starch. In addition, the drink contains vitamins (A, E, PP, group B), beta-carotene and minerals: sodium, calcium, potassium, magnesium, chlorine, phosphorus, iron, sulfur, zinc, manganese, fluorine, copper, molybdenum .
Some of the minerals in the composition of cocoa are greater than those found in other products. This drink is rich in zinc and iron. Zinc is necessary for the vital functions of our body, and iron is necessary for the ordering of the process of hematopoiesis.
Zinc is necessary for the formation of enzymes, protein synthesis, creation of RNA and DNA structures, it guarantees the full operation of cells. This element is important for puberty and further development, and furthermore contributes to faster wound tightening. To provide your body with zinc enough to drink 2-3 cups a week or eat a couple of bits of bitter chocolate.
Melanin, contained in cocoa, protects the skin from all kinds of ultraviolet and infrared radiation. Melanin protects the skin from sunburn and sunstroke. It is recommended in the summer, especially for those who like to sunbathe in the sun, drink a cup of cocoa in the morning, and before you go to the beach, eat a couple of real chocolate pieces.
Useful properties of cocoa
Cocoa has a regenerating effect, helping to restore strength to people who have only had any infectious or colds. A high potassium content is beneficial for people who have heart failure problems.
Thanks to the rich composition of cocoa powder, its use prevents the occurrence of many diseases, as well as inhibits the aging of the body.
The systematic use of cocoa promotes the fruitful work of the brain. The antioxidant flavanol promotes improvement of cerebral circulation, normalization of pressure. That's why physicians recommend drinking cocoa to people with weak blood flow in the vessels of the brain.
There is an opinion that the antioxidants in cocoa are much more than they contain in green tea or red wine. Consequently, cocoa is the best fighter with free radicals. The fruits of this tree contain natural polyphenols, which do not allow free radicals to accumulate in the body. It can be concluded that the properties of cocoa can prevent the onset of cancer.
Contraindications to the use of cocoa
Because of the cocoa-containing purine bases, it should not be taken with gout, kidney problems. However, purines are present in the composition of nucleic acids, which are responsible for the mechanism of heredity, which stores and transmits genetic information. In addition, the exchange processes and biosynthesis of proteins are closely related to nucleic acids. That is why purine bases must necessarily be present in our diet, but in certain quantities. Therefore, it is not necessary to completely restrict oneself from cocoa.
It should also be taken into account the fact that excess purines in the body cause the accumulation of uric acid, the deposition of salts in the joints, diseases of the kidneys and bladder. But more dangerous in this case are those purines that are found in the products of animal origin, and cocoa to this type does not apply.
Drinking cocoa in large quantities and constantly harmful to everyone. So it can be attributed to any other product. You just have to always remember that everything needs a measure.
It is not recommended to use cocoa for children under three years, because this drink can have an exciting effect on the nervous system. Do not drink cocoa with diarrhea and constipation, diabetes, atherosclerosis.
Given the exciting effect of cocoa, it should be drunk for breakfast or, as a last resort, a snack, while you can add honey and dried fruits to the snack.
Children should be diluted with cream or milk, and adults should not do this, because the drink will be too high in calories.