The following article shows on what to look for when choosing chocolate to enjoy with a clear conscience can and to do a favor own health . Convince yourself and how easy it is to make a homemade chocolate with no added sugar. So you can come in the favor of the health benefits of chocolate and can be sure that it is free of chemical additives in this case.
Things to watch out when choosing the chocolate.
The more the cocoa resembles its natural raw state, the higher its nutritional value. Ideally, your chocolate or your cocoa should be eaten raw (in the form of cocoa).
When choosing chocolate dragging products with higher cocoa and lower sugar content.
In general, the The darker chocolate, the higher the cocoa content. However, cocoa is quite bitter in taste. The bitter taste “owes” chocolate flavanols, what is that they are removed in the production also the reason why. But it is these flavonoids, which bring the great health benefits!
The best would be to find a chocolate that has been processed as low as possible and is still fit for human consumption.
Choose chocolate with a cocoa content of 70 percent or higher.
If you can tolerate the slightly bitter taste of raw cocoa, then that is the best option for your health.
Milk chocolate is not a good choice because it contains pasteurized milk as well as large amounts of sugar.
White chocolate is also high in sugar and contains none of the phytochemicals.
How to make your own healthy chocolate?
To get all the health benefits of chocolate, offers made it by itself from quality ingredients to produce. You should pay particular attention to the handling real, natural ingredients:
Pasteurized butter or coconut oil.
Once everything is ready on the kitchen table, it is in principle simply going:
1. Simply melt raw cocoa butter.
2. Then you add (Both either raw unpasteurized butter or coconut oil have their own health benefits).
3. If you melt these ingredients at a lower temperature, you have actually be your finished product. Hint: The melting temperature of these ingredients is so low that you keep most everything in the refrigerator.
It depends on the selection of the right ingredients!
Read labels carefully and evaluate each product individually:
The nature of the sweetener:
Not only should you use chocolate with low sugar content, but also pay attention to what form of sugar this includes:
Honey is sometimes used to sweeten raw chocolate products: this is a good choice in moderation.
Chocolate with Stevia would be preferable cane sugar, fructose or high fructose corn syrup are not recommended: you can make your chocolate quickly too sweet and primarily reduce the health impact of your homemade chocolate.
All artificial sweeteners should be avoided strictly.
Fructose breaks in a variety of waste materials that are bad for your body uric acid is for example one of these waste materials: Uric acid drives the blood pressure by inhibiting the production of nitric oxide in the blood vessels up and affects the elasticity of blood vessels.
Genetically modified cocoa beans:
Choose chocolate products that are organically grown and are also certified, and make sure that these are not genetically modified (GE). A large proportion of chocolate today (even dark chocolate) is, unfortunately, genetically engineered (GE Product).
The type of fats:
Fat in chocolate is a good thing as long as it is the right type of fat. Good fats slow down the absorption of sugar and reduce insulin secretion.
Ideally, it should be the kind of fat, which is also contained in the natural plant-cocoa butter. The primary fatty acid in cocoa butter is stearic acid : This is the only one among the saturated fat that affects the HIV positive, without affecting LDL.
Coconut oil would be the next best fat in chocolate. Avoid soy oil (and all other forms of soybeans) and other vegetable oils and trans fats.
How much chocolate you should eat and how often?
There are no clear rules when it comes to dosing of chocolate. But a few guidelines can give you an individual dose:
1. Generally seems best to consume smaller amounts of chocolate at shorter intervals, similar to the principle of shared dosage of other food supplements in order to ensure a smoother flow of nutrients into the bloodstream.
2. Daily consumption in small doses (two to three times per day) is probably an advantage as long as you do not hit in terms of quantity over the traces and as long as you eat high quality chocolate.
3. If you take care of themselves to complete, a chocolate, free to eat from these additives and with very little sugar, you can consume more of it without the flipside of the coin to see.