Marion Nesl, a nutritionist and molecular biologist at New York University, said that contrary to popular belief, the concentration of flavonols, which are beneficial plant compounds, is reduced in all types of chocolate. At the same time, chocolate contains plenty of calories and sugar. In this respect reports Daily mail.
Even dark chocolate does not have the antioxidant properties attributed to it, according to a nutritionist. Compared to milk, it contains more flavonols, which are plant compounds that can protect body cells from the damage of free radicals. These are particles that accumulate in the body during metabolism.
However, when making any type of chocolate, antioxidant-rich cocoa powder is mixed with sugar, cocoa butter and vegetable oils, which are high in calories, sugar and fat.
The nutritionist noted that to get the antioxidant effect, you need to eat up to seven bars of milk chocolate or “gain” half of your daily calorie intake (about 750) from dark chocolate. This eating strategy will inevitably lead to excess weight, but also increases the risk of diabetes and heart disease.
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