Chocolates are good for us!!!

emmm.....baca tajuk pun..bestnya..
chocolate..bagus?
semalam la..
one of Mummy Ayu punya officer kat sini baca paper
and jumpa isu nie....
btw..ramai pun dah tau
but saja jer nak share gak...
tapi..bukan semua coklat yg bagus..
dark chocolate..yg dikatakan bagus tu
kerana dark choc boleh membantu mengurangkan kolestrol
dan mengurangkan risiko tekanan darah tinggi.

jom share sikit info yg Mummy Ayu google dr sini:-

Health benefits

  • Mood boosting: The taste, smell and texture of chocolate stimulate feel-good areas of the brain. Chocolate also contains tryptophan, an essential amino acid that stimulates production of serotonin, the brain's natural anti-depressant. Experts equate the feelings it induces to those we experience when we fall in love.
  • Great for heart health: Eating chocolate can lower blood pressure, thin the blood (reducing stroke risk) and have an anti-inflammatory effect. Nutritionist Sarah Schenker says this is due to chocolate's high content of chemicals called flavonoids. "Flavonoids also seem to stimulate the body to make more nitric oxide, which helps to widen and relax blood vessels, which may help to lower blood pressure," says Sarah.
  • Stop your arteries furring up: Flavonoids in chocolate also help to stop LDL (bad) cholesterol from oxidising, helping to prevent the furring up of arteries. Flavonoids contain more than 50% of an unnusual type of saturated fat called stearic acid, present in cocoa butter, that does not raise bad cholesterol and may even increase levels of the protective good cholesterol.
  • Stops coughs: Chocolate also contains a chemical called theobromine which has been shown to suppress coughing by acting on the vagus nerve, which carries messages from the central nervous system to the brain.
  • Brain benefits: A chemical called epicatechin - found in cocoa and green tea - may also help protect the brain against the formation of sticky proteins or amyloid plaques which develop in Alzheimer's disease. University of Northumbria research says chocolate consumption may also improve your ability to count.

What sort of chocolate is best?

Generally, the darker the chocolate the higher the flavonoid content - but it's not quite as simple as that.
"It's not a certainty that chocolate stating a higher percentage of cocoa solids contains more flavonoids. This is because a lot depends on the type of cocoa beans used and how they have been processed," explains Sarah.
The higher the temperature at which the beans are roasted and the longer they are fermented, the fewer flavonoids survive. This information is not provided on the pack, although some manufacturers claim to use processing techniquess that preserve flavonoids.

emmmm..
nasib dark choc memang fav Mummy Ayu
yum yum...


mummy_ayu

I am Mummy Ayu and obviously I am a mummy of two kids, Ian and Iris. This blog is like my diary. Its contain my life story, my kids, my passions,my hobbies, my friends, my cooks and many more.

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