Bella Adams
Ever since the discovery of cocoa, the hot chocolate-flavored drink has been used as an elixir for all diseases. It was taken as a medicine or used to fight bouts of anger and bad mood. Cocoa powder is a product that contains a number of essential nutrients and helps fight chronic diseases. Let’s talk about why cocoa powder is so useful and whether it has any contraindications today.
Cocoa composition
Cocoa is a storehouse of nutrients and elements, but with one caveat. You will benefit only from cocoa powder made from natural cocoa beans, not from a soluble analog “enriched” with chemicals, dyes, and flavors.
Chemical composition of cocoa:
- selenium;
- potassium and phosphorus;
- magnesium and calcium;
- sodium and iron;
- Manganese and zinc;
- vitamins of group B (B1, B2, B5, B6, B9), E, A, PP, K.
The caloric content per 100 g of powder is 289 kcal.
Medicinal properties of cocoa powder
Traditional cocoa powder has anti-inflammatory, anti-allergenic, anticarcinogenic, and antioxidant properties. Every year, scientists are gaining more and more grounds to confirm the positive effect of its use. The numerous benefits that this product has on human health have also been confirmed.
The benefits of cocoa for the body include:
- lowering high blood pressure;
- lowering “bad” cholesterol;
- getting rid of chronic fatigue syndrome;
- Inhibition of diabetes mellitus;
- treatment of bronchial asthma;
- protection against cancer;
- getting rid of obesity;
- improving heart and brain health.
In addition, cocoa powder is used to make mixtures for quick wound healing, and skin, and hair care masks.
The main advantage of cocoa powder is its high concentration of flavonoids. There are many different groups of flavonoids, but natural unsweetened cocoa is a good source of two of them: epicatechin and catechin. Flavonoids function as antioxidants, helping to prevent inflammation in the body. Epicatechin is needed to improve blood flow and lower blood pressure. In addition, flavonoids stimulate memory and learning functions.
Cocoa powder consumption is useful for diabetes mellitus. Unlike chocolate, the cocoa powder does not cause a sugar spike.
The consumption of cocoa alleviates the symptoms of bronchial asthma, thanks to the substances xanthine and theophylline. These substances relax spasms in the bronchi and open the bronchial tubes. This facilitates the easy passage of air and is also valuable in the treatment of asthma and shortness of breath.
Cocoa contains the substance phenylethylamine, a plant antidepressant. After entering the body, this substance increases the level of endorphins, and a natural feeling of “happiness” appears, which happens after playing sports, laughing, etc.
Cocoa has a calming effect on people suffering from chronic fatigue by releasing neurotransmitters (serotonin, phenylethylamine, and anandamide).
Regular consumption of cocoa has a beneficial effect on inhibiting the growth of cancer cells. This therapeutic effect has proven to be extremely valuable in the treatment of various types of cancer.
Cocoa is often found in skin and hair care products. Cocoa-based masks nourish, protect against external influences and produce a soothing effect.
Contraindications to cocoa consumption
We have talked about the beneficial properties of cocoa, now we need to understand in what situations the product is contraindicated.
The presence of purines in it, which cause the accumulation of uric acid in the body, can provoke an exacerbation of chronic kidney disease or gout.
Caffeine and other tonic substances cause hyper-arousal in children under 3 years of age and can provoke sleep disturbances even in adults. For this reason, drinking cocoa at night is not recommended.
The product should be consumed with caution in case of diabetes and atherosclerosis.
In the rainforests where cocoa grows, there are many insects that like to eat its beans, and often during the processing of beans, they also fall under the millstones. It is insect chitin, not cocoa, that causes an allergic reaction. At the slightest manifestation of an allergy, you should first try a product from another manufacturer, and if this does not help, give up cocoa and chocolate.
All about cocoa butter
Cocoa butter is a rare product that consists of vital fatty acids: oleic (43%); stearic (34%); lauric and palmitic (25%); linoleic (2%); archaic (less than 1%). In addition, the product includes valuable amino acids (dopamine, tannin, tryptophan), so it does not oxidize for a long time. In small amounts, it also contains vitamins A, and E, polyphenols, minerals (zinc, copper, calcium, manganese, sodium), and caffeine.
Therapeutic properties of butter. The oil contains purines – components of nucleic acids. Therefore, this product is used to optimize the processes of the biosynthesis of proteins and enzymes. Cocoa butter is an effective remedy for diseases of the throat, bronchitis, and flu. It is used to correct inflammatory processes of the intestines and stomach. The product helps to restore the skin after burns or household injuries. The beneficial qualities of the oil are mainly used in cosmetology. The product helps to renew skin cells, thereby rejuvenating them.
Contraindications to the use of cocoa butter. Doctors do not advise people suffering from overweight and diabetes to abuse the oil. Like any product, cocoa butter should be taken in moderation. It is desirable that it be part of other foods. In its pure form, it should be taken with extreme caution, after consulting a specialist.
Cocoa in cooking
The use of cocoa in cooking is very popular because of its unique flavor characteristics. The powder goes well with many products, but mainly, its scope of use extends to confectionery and baking. It is also used in the production of dairy products such as yogurt, ice cream, chocolate milk, and butter, which are all loved by children.
The taste of cocoa itself is very pleasant and unique. The product has a light oily flavor (depending on the degree of processing at the initial stages of extraction) and a chocolate aroma. It is used as a natural colorant that gives a characteristic brown color (depending on the degree of saturation, it will vary from dark brown to beige).
In Latin America, the homeland of cocoa beans, powder is actively added to meat sauce, combining it with chili sauce. The product goes well with sugar, vanilla, nuts, and fruits, so the number of dishes can be very diverse.
The most common use of cocoa is to make a delicious drink and chocolate.
How to make cocoa from cocoa powder?
There are several ways to make cocoa from powder, but the most popular is the traditional version with milk. This is how the taste is the mildest.
To make one cup, you need 2 tablespoons of the product, a glass of milk, and sugar to taste. Mix all the ingredients, and if lumps appear, grind them, and cook over low heat, preferably without boiling.
A daily portion will perfectly replenish energy reserves, and when working with mental activity, cocoa is practically irreplaceable, as it is a real storehouse of vitamins. If you care about your figure, just avoid adding sugar.
Rules for choosing cocoa
When choosing cocoa, first of all, pay attention to the composition. Natural and healthy cocoa should contain at least 15% cocoa fat!
The natural powder should be light brown or brown in color, without impurities.
If you rub a small amount of powder with your fingers, there should be no lumps left.
When brewing, pay attention to the sediment. It should not be present in high-quality and healthy cocoa.
So, as you have already understood, the benefits of cocoa and the taste of this product can hardly be overestimated. Enjoy it with pleasure, but do not forget about the contraindications to the use of cocoa. And stay healthy!
