Soluble cocoa harm and benefit. Traditional cocoa recipe

Cocoa - varieties, benefits of products (butter, powder, cocoa beans), use in medicine, harm and contraindications, drink recipe. Photo of chocolate tree and cocoa fruits

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Cocoa is a food product of the same name, widely used in various fields such as cooking, cosmetology and pharmaceutical industry. Currently, the most widespread use of cocoa in the food industry and cosmetology. And the use of cocoa for medical purposes is recorded somewhat less frequently. However, at present there are a number of scientific studies proving the undoubted benefits of cocoa not just as a food product, but as a product with medicinal properties. Consider the use of cocoa for medical purposes, as well as the beneficial properties of this product.

What is cocoa?

Currently, all residents of developed countries know the word "cocoa". After all, it is cocoa that is the main component of the delicacy loved by many - chocolate.

However, in everyday life, the word "cocoa" means several products obtained from the fruits of the cocoa tree, for example, cocoa butter, cocoa powder and cocoa beans themselves. In addition, the name of cocoa is also a drink made from powder.

Icing for confectionery products is prepared from cocoa powder, and it is added to the dough to give a chocolate flavor. And cocoa butter is used for the manufacture of many confectionery products (chocolate, sweets, etc.). In addition, cocoa butter is successfully used in cosmetology and the pharmaceutical industry for the manufacture of suppositories, ointments and other dosage forms for topical and external use.

Thus, all cocoa products are quite widespread and known to almost all people, and they are obtained from cocoa beans collected from the chocolate tree.

Chocolate tree (cocoa) is an evergreen species of the genus Theobroma, family Malvaceae, and grows in regions with a tropical climate around the world - in South America, Africa, on the islands of Southeast Asia. Accordingly, cocoa beans are currently produced in Asia (Indonesia, Papua New Guinea, Malaysia), Africa (Ivory Coast, Ghana, Cameroon, Nigeria, Togo) and Central America (Brazil, Ecuador, Dominican Republic, Colombia, Peru, Mexico, Venezuela).

The cocoa tree is large, reaching up to 12 m in height, and the branches and leaves are located mainly along the periphery of the crown in order to capture as much sunlight as possible. There are flowers on the tree, from which later, after pollination, fruits grow, which are attached not to the branches, but directly to the trunk of the chocolate tree. These fruits are similar in shape to lemons, but somewhat larger and provided with longitudinal grooves on the skin. Inside, under the skin, there are seeds - about 20 - 60 pieces in each fruit. It is these seeds that are cocoa beans, from which cocoa powder and cocoa butter are obtained, which are widely used in cooking, cosmetology and the pharmaceutical industry.

Technology for obtaining cocoa powder and cocoa butter from beans very interesting. So, after harvesting the fruits from the chocolate tree, beans are taken out of them (see Figure 1).

Picture 1– Appearance of fresh cocoa beans extracted from the fruit of the chocolate tree.

Cocoa beans, freed from the shell of the fruit, are laid out in small piles on banana leaves. They are also topped with banana leaves and left to ferment for a week in a sunny location. Under the leaves, the temperature reaches 40 - 50 o C, and under its action, the sugars contained in the beans are fermented, turning into alcohol and carbon dioxide. In other words, exactly the same process takes place as during the fermentation of berries or fruits in the manufacture of wine. Since a lot of alcohol is produced, some of it is converted into acetic acid, which impregnates the beans and prevents them from sprouting. Due to impregnation with acetic acid, cocoa beans lose their white color, and acquire a characteristic chocolate brown color. Also, during the fermentation process, the cocoamin contained in the beans is broken down, thereby reducing the bitterness of the seeds.

After fermentation is complete (about 7 to 10 days after placing the beans under the banana leaves), the beans are taken out and laid out in a thin layer in the sun to dry well. Drying can be carried out not only in the sun, but also in special automated dryers. Sometimes fermented cocoa beans are not dried, but roasted over a fire.

It is during the drying of cocoa beans that they get their characteristic brown color and the smell of chocolate.

Next, the shell is removed from the dried beans, and the seeds themselves are crushed and pressed on cocoa butter presses. The cake remaining after pressing the oil is crushed to obtain cocoa powder. Ready-made cocoa powder and cocoa butter enter the world market, and are further used in the food industry, in cosmetology and pharmaceuticals.

In addition to cocoa powder and cocoa butter, cocoa vella is obtained from dried beans, which is a crushed peeled shell. In the countries of the former USSR, cocoa well is not widely used, and in the world this product is used as an additive to livestock feed.

Various parts of the fruit of the chocolate tree have been used as food by humans since ancient times. The first mention of a drink made from cocoa fruits dates back to the 18th century BC, during the existence of the Olmec people in Central America. The Olmecs adopted the Maya and Aztecs for making a drink from cocoa fruits.

And Europeans learned the taste of a drink from cocoa beans only after the conquest of the American continent, when the Spaniards brought it to their country. During the period of importing cocoa beans from Central America, a drink made from them was very expensive, and therefore only available to royalty.

During the 16th century, cocoa was made from powder with vanilla and cinnamon added, which were also very expensive spices during that time period. And in the 17th century, sugar was added to the drink, which significantly reduced its cost and contributed to the spread among the broad masses of the population of European countries. In the form of a drink with sugar, cocoa was used in Europe until 1828, in which the Dutch scientist van Hoyten came up with a way to extract oil from cocoa beans. Van Hoyten took the oil from the beans and the powder from the pomace left after the extraction of the oil, mixed them and created a solid product - chocolate. It was from this moment that the victorious march of chocolate began, which gradually replaced cocoa in the form of a drink from the diet of Europeans.

Varieties of cocoa

There are many classifications of cocoa by variety, taking into account the type of chocolate tree, the area of ​​​​growth, the method of harvesting fruits and other characteristics that can affect the properties of the end products of cocoa beans - powder and oil. However, all these varieties and numerous classifications are necessary only for professionals involved in the industrial use of cocoa.

And the main varieties of cocoa, in fact, are only two - these are criollo And forastero. Criollo refers to the highest quality cocoa beans obtained from varietal trees. Forastero refers to cocoa beans of lower quality compared to criollo. However, one should not think that Forastero cocoa is of poor quality, as this is not true. In reality, the forastero variety is a good quality cocoa bean, but without the characteristics of a premium product, they do not have a special zest, some excellent properties, etc. That is, it is just an ordinary, good and very solid product. But criollo cocoa beans are a premium product with special excellent properties.

The specified division into grades is used only in relation to raw cocoa beans. And after fermentation and drying, cocoa beans are usually divided according to their taste into bitter, tart, tender, sour, etc.

cocoa products

Currently, three types of cocoa products are obtained from the fruits of the chocolate tree, which are widely used in the food and pharmaceutical industries, as well as in cosmetology. These cocoa products include:

• cocoa powder;
• Cocoa butter;
• cocoa beans.

Each cocoa product has a range of properties, some of which are the same for all three - butter, powder and beans, while others are different and unique to a particular product.

Growing, harvesting, fermenting and drying cocoa beans - video

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Photo

This photo shows a view of cocoa fruits attached to the trunk of a chocolate tree.

This photo shows fresh cocoa beans being extracted from the fruit.

This photo shows cocoa beans after drying.

The photo shows cocoa powder obtained from dried beans.

The photo shows cocoa butter made from dried beans.

Composition of cocoa

The composition of all cocoa products includes the same substances, but in different quantities and ratios. For example, cocoa beans contain 50 - 60% fat, 12 - 15% protein, 6 - 10% carbohydrates (cellulose + starch + polysaccharides), 6% tannins and dyes (tannin) and 5 - 8% water with dissolved in it minerals, vitamins, organic acids, saccharides and alkaloids (theobromine, caffeine). In addition, cocoa beans contain biologically active substances, which in their biochemical structure are proteins, carbohydrates or fats. Accordingly, other cocoa products - butter and powder - also contain proteins, carbohydrates, fats, and biologically active substances of protein, carbohydrate and lipid structures, as well as vitamins and trace elements, but in different ratios compared to cocoa beans. Protein, fat and carbohydrate fractions contain a large number (about 300) of biologically active substances that cause beneficial properties, such as anandamide, arginine, histamine, dopamine, cocohil, polyphenol, salsolinol, serotonin, tyramine, tryptophan, phenylethylamine, epikacetin, etc.

Cocoa butter contains 95% fat and only 5% water, vitamins, minerals, proteins and carbohydrates. Accordingly, cocoa butter contains biologically active substances mainly of a lipid nature, such as oleic, palmitic, linolenic fatty acids, triglycerides, linalool, amyl acetate, amyl butyrate, etc. Cocoa powder contains only 12 - 15% fats, up to 40% proteins , 30 - 35% carbohydrates and 10 - 18% minerals and vitamins. Accordingly, cocoa powder is rich in vitamins, microelements, sugary substances and biologically active compounds of the protein structure (tryptophan, phenylethylamine, dopamine, serotonin, etc.). And in cocoa beans there are 50 - 60% fats, 12 - 15% proteins, 6 - 10% carbohydrates and 15 - 32% water with minerals and vitamins dissolved in it. This means that cocoa beans contain the largest amount of biologically active substances compared to powder and butter.

Let's consider what biologically active substances are included in the composition of all cocoa products, as well as the properties of beans, butter and powder.

Cacao butter contains a wide range of polyunsaturated fatty acids (stearic, oleic, palmitic, linolenic), triglycerides (oleo-palmito-stearin, oleo-distearin), fatty acid esters (amyl acetate, amyl butyrate, butyl acetate), methylxanthine, caffeine, phytosterols, polyphenols, sugars ( sucrose, glucose, fructose), tannins and vitamins A, E and C. Cocoa butter is white-yellowish in color and has a chocolate aroma. At ordinary air temperature (from 22 to 27 o C), the oil is hard and brittle, but at 32 - 36 o C, it begins to melt, becoming liquid. That is, cocoa butter melts at a temperature slightly below body temperature, as a result of which a chocolate bar containing this component is normally hard and dense, and melts pleasantly in the mouth.

cocoa powder contains a large amount of potassium and phosphorus salts, as well as anthocyanins (substances that give a characteristic color), alkaloids (caffeine, theobromine), purines, flavonoids, dopamine, anandamide, arginine, histamine, cocochil, salsolinol, serotonin, tyramine, tryptophan, phenylethylamine , epikacetin, etc. In addition, the powder contains a wide range of trace elements (calcium, magnesium, sodium, chlorine, sulfur, iron, zinc, copper, manganese, molybdenum and fluorine) and vitamins A, E, PP and group B. Quality cocoa powder must contain at least 15% fat, have a light brown color and smear when you try to rub it between your fingers. If you collect cocoa powder in the palm of your hand, then it will pour badly from it, and a part will certainly remain on your hand, sticking to the skin.

The composition of cocoa beans includes cocoa powder + cocoa butter. A distinctive feature of cocoa beans from butter and powder is the content of a large number of aromatic compounds (about 40, among which there is linalool terpene alcohol), as well as organic acids (citric, malic, tartaric and acetic).

Useful properties of cocoa products

Consider the beneficial properties of each cocoa product separately to avoid confusion.

Cacao butter

Cocoa butter can be used internally, externally and topically, either alone or in combination with other ingredients. For example, for topical and topical use, cocoa butter can be mixed with other active ingredients or applied alone. Inside, cocoa butter can be consumed by spreading it on sandwiches or seasoning food with it.

Cocoa butter has the following beneficial effects on the human body:

• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin;
• Stimulates the immune system, reduces the incidence of colds and infectious diseases, prevents cancer;
• Increases life expectancy and slows down aging;
• Improves the condition of the skin, hair and nails, preventing their aging and wilting;
• Improves the barrier functions of the skin, promotes the disappearance of acne and blackheads;
• Moisturizes the skin, eliminates dryness and increases its elasticity by activating the process of collagen production;
• Accelerates the healing of wounds and cracks in the skin, including on the nipples of the breasts;
• Has antitussive effect;
• Has anti-inflammatory and analgesic effect;
• Normalizes the condition of the walls of blood vessels, increases their elasticity, improving microcirculation, preventing atherosclerosis and preventing cardiovascular diseases;
• Reduces the level of cholesterol in the blood;
• Helps to cure dermatitis and bronchial asthma.

Cocoa powder and the benefits of cocoa (drink)

The beneficial properties of the powder and the drink prepared from it are the same, so we will present them together. It must be remembered that the powder has a beneficial effect only in the form of a drink. And when it is added to dough or confectionery, unfortunately, the beneficial effects of cocoa are leveled and do not appear.

Cocoa in the form of a hot drink prepared from powder with milk or water with sugar has the following beneficial effects on the human body:

• The use of cocoa in the form of a drink has a neuroprotective and nootropic effect, increasing the resistance of nerve cells to the effects of negative environmental factors and improving the functioning of the brain. So, thanks to the neuroprotective effect, brain cells are much better able to tolerate episodes of oxygen starvation, trauma and other negative effects, as a result of which the risk of developing Alzheimer's disease, dementia, etc. is significantly reduced. And thanks to the nootropic effect, after about 2 months of regular use of cocoa in the form of a drink, a person improves memory, attention, the thought process accelerates, thoughts and decisions become more accurate, clear, etc., which makes it much easier to cope with difficult tasks .
• Improves cerebral circulation, due to which the performance of human mental activity is significantly increased.
• Due to the effects of flavonoids (epicatechin) and antioxidants (polyphenols), with regular consumption of cocoa in the form of a drink for 2 months, a person's blood pressure level normalizes.
• Reduces the risk of skin cancer by reducing the negative effects of ultraviolet and infrared rays on the structure of the skin.
• Reduces the risk of developing malignant tumors of any localization due to antioxidants.
• Increases the overall resistance of the body to various infectious and inflammatory diseases.
• Slows down the aging process in the body due to the effects of polyphenols.
• Improves the overall condition of the skin, hair and nails.
• It normalizes the mental state of a person, contributing to the relief of depression, eliminating anxiety, anxiety and fears, and at the same time improving mood.
• Normalizes the level of cholesterol and hormones in the blood due to the action of flavonoids and peptides.
• Reduces the adhesion of platelets, preventing the formation of blood clots, which reduces the risk of heart attacks, strokes and thrombosis.
• Improves hematopoiesis (formation of erythrocytes, leukocytes and platelets), preventing blood tumors and deficiency of formed elements.
• Accelerates the healing of various wounds.
• Contributes to the maintenance of normal blood glucose levels, preventing its sharp fluctuations or increase, which prevents or significantly slows down the development of diabetes mellitus.
• Improves the functioning of muscles and bones.
• It improves and normalizes the functioning of the cardiovascular system, eliminating various functional disorders (for example, myocardial dystrophy, tachy-brady syndrome, etc.) and, thereby, preventing the development of severe organic pathology.
• Prevents anemia due to iron content.
• Restores muscle condition after active training in athletes and after physical exertion in people of any age and gender.
• Tones and invigorates due to the content of caffeine and theobromine. Moreover, the tonic effect of cocoa is much milder than that of coffee, since the main active alkaloid in it is theobromine, and not caffeine. In addition, due to the low caffeine content, cocoa can be used as an invigorating drink for people suffering from diseases of the cardiovascular (for example, hypertension, heart failure, etc.) and respiratory systems (bronchial asthma, etc.).

In order for cocoa to fully exert its beneficial effect, it is recommended to drink 1 cup a day in the morning. To prepare a drink, 1 - 1.5 teaspoons of the powder is poured with boiling water or hot milk, sugar, cinnamon, vanilla or other spices are added to taste. It is better to drink cocoa in the morning, as the drink tones and gives energy, which can lead to problems falling asleep if taken in the evening.

cocoa beans

Dried cocoa beans can be consumed 1 to 3 per day as a dessert or as a snack. Beans are high in calories, so they perfectly satisfy hunger, and at the same time are healthy and tasty. Connoisseurs of this healthy product recommend eating beans with honey.

The health benefits of cocoa beans are as follows:

• Regular consumption of cocoa beans improves brain function through the action of flavonoids and antioxidants. After 8 weeks of daily consumption of beans, memory, concentration, speed and accuracy of thinking, ability to solve complex problems, etc. improve.
• Neuroprotective effect on the brain due to the content of antioxidants (polyphenols). Brain structures become more resistant to the damaging effects of negative factors, such as oxygen starvation, trauma, etc., as a result of which the development of Alzheimer's disease, senile dementia, etc. is prevented.
• Normalizes blood pressure due to the action of flavonoids and antioxidants. According to a study by Italian scientists, consumption of beans for 2 months normalizes blood pressure.
• Improves metabolism and DNA synthesis in cells due to the content of purines.
• Improves blood formation and accelerates wound healing due to the content of iron, magnesium, chromium and zinc.
• Maintains a normal level of glucose in the blood, preventing its sharp increase, due to the content of chromium.
• Improves heart function, normalizes the functioning of the entire cardiovascular system, strengthens muscles and bones due to the magnesium content.
• Slows down aging due to the action of antioxidants (polyphenols).
• Reduces the risk of strokes, heart attacks, the development of diabetes and malignant tumors due to the effects of epicatechin.
• Improves skin condition, smoothes wrinkles and increases elasticity, and also prevents stomach ulcers due to the content of cocoheal and sulfur.
• Improves the condition of skin, hair and nails through the effects of antioxidants and intensive nutrition with vitamins, minerals and amino acids.
• Increases the body's resistance to infectious diseases.
• Reduces the harmful effects of ultraviolet and infrared rays on the skin and reduces the risk of developing malignant tumors of the skin due to the content of melanin.
• Increases sexual desire and brightness of sensations due to arginine.
• It relieves depression, anxiety, anxiety, fatigue, and also improves mood due to the antidepressant effect of serotonin, tryptophan and dopamine.

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The use of cocoa in medicine

In the pharmaceutical industry, cocoa butter is widely used, on the basis of which suppositories are prepared for vaginal or rectal administration, as well as ointments and creams for application to the skin and mucous membranes. Cocoa butter is the main auxiliary component of these dosage forms, since it provides stability and a dense consistency at ambient temperature and fast, excellent melting and melting at body temperature.

Besides, cocoa butter is used to treat the following conditions and diseases as part of complex therapy:

• . Take a small piece of oil and drive it along the chest, while doing a light massage, which will improve blood flow to the respiratory organs and speed up recovery.

Also, cocoa butter is widely used in cosmetology for the preparation of masks, creams, wraps and other procedures, as it quickly and significantly improves the condition of the skin and hair.

Cocoa beans and cocoa powder are not used in medical practice. The only area in which cocoa is used in the form of a drink is preventive and rehabilitative medicine. According to the recommendations in these areas of medicine, it is recommended to drink cocoa as a tonic and tonic drink to increase efficiency and better tolerate physical or psycho-emotional overload.

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Harm cocoa

Cocoa in the form of a drink made from powder or cocoa beans can be potentially harmful to humans due to the following factors:

• The presence of caffeine. This component can be very harmful for people suffering from cardiovascular diseases.
• Unsanitary conditions for processing beans. Cockroaches live in beans, which are often not removed before grinding, as a result of which these insects get into cocoa powder. In addition, the beans lie on the ground and on surfaces that are poorly washed and treated with disinfectant solutions, as a result of which various microbes, soil particles, etc. can be on them.
• Allergic reactions. Due to the presence of chitin (a component of the cockroach shell) in cocoa powder, people can develop severe allergic reactions, since this substance is very highly allergenic. Unfortunately, any cocoa powder contains chitin, since cockroaches live in cocoa beans, and it is not possible to remove all insects from them.
• Mycotoxins and pesticides. Cocoa bean powder may contain residues of pesticides that were used to control pests on chocolate trees, as well as mycotoxins, harmful substances produced by fungi that live on beans.

Contraindications to the use of cocoa and chocolate

Pure cocoa beans, cocoa drink and chocolate are contraindicated for use if a person has the following conditions or diseases:

• Gout (cocoa contains purines, and their use will exacerbate gout);
• Kidney disease (cocoa has a diuretic effect);
• Age under 3 years (cocoa is a highly allergenic product, so children under 3 years of age should not drink it in the form of a drink, and eat it in the form of chocolate or beans);
• Increased excitability and aggressiveness (cocoa has a tonic and stimulating effect);
• Constipation (for constipation, only cocoa butter can be consumed, and beans and any products with cocoa powder are best excluded from the diet, as they contain tannins that can aggravate the problem);
• Diabetes mellitus (cocoa can only be drunk to prevent the disease, but when it has already developed, then you can not use the product).

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Before use, you should consult with a specialist.

We remember the taste of this drink from childhood. And this taste cannot be confused with anything else. A sip of cocoa gives us vigor and strength and returns to childhood. After all, no wonder cocoa is called the drink of the gods or the drink of children.

But, here's what this drink is useful for and whether it can harm our health, and also about who is contraindicated in the use of cocoa - we'll talk today ...

First of all, both the benefits and harms of cocoa lie in its special composition, as well as in the quantities in which you consume this drink. Abuse makes cocoa unhealthy, and “a sense of proportion” benefits our body.

The benefits of cocoa

The mechanism of action of cocoa

You probably remember the special property of this drink, when, after its first sips, your mood suddenly rises.

Scientists explain this property of cocoa by the fact that it contains a natural antidepressant called phenyl ephylamine and caffeine. By the way, there is less caffeine in cocoa than in coffee beans, but cocoa still contains useful vitamins, protein, iron, zinc and folic acid. And if coffee is not recommended during pregnancy, then there are no such contraindications regarding cocoa. So, future mothers, cheer yourself up during pregnancy with a cup of cocoa - it will be useful for you and your baby.

After a few sips of cocoa, our body begins to produce a special hormone - endorphin (it is also called the hormone of happiness and joy), which is why we feel a surge of strength, vivacity and good mood after drinking this drink.

Benefits of cocoa

You can also find a substance in cocoa that helps protect our skin from harmful ultraviolet rays and their effects (this substance is called melanin), as well as substances that have a beneficial effect on the condition of our skin, making it supple and elastic.

Cocoa is also respected by people suffering from high blood pressure, after a cup of this drink, the pressure gradually decreases.
Cocoa is classified as a rather high-calorie product, so, One hundred grams of this product contains about four hundred calories.. This feature of cocoa is very useful to use in the morning, when you need to charge your waking up body with energy for the coming day.

The benefits of cocoa in cosmetology

Cocoa is also widely used in the field of cosmetology; cosmetologists use the nutritional properties of this product by adding cocoa to the composition of various shampoos, hair and skin care products. And some European beauty salons even practice massage using cocoa butter.

Harm cocoa

Harmful substances in cocoa

But, cocoa also has the other side of the utility coin - harm from drinking this drink. The composition of cocoa, in addition to substances useful for our body, also includes purine.

Purine is responsible for the preservation of hereditary information, metabolic processes and protein processing. This all refers to the content of purine within the acceptable range in our body, but abuse, or - excessive love for cocoa drink leads to the fact that the content of purine in our body exceeds the permissible norm, and as a result, processes of accumulation of uric acid occur in our body, which leads to diseases of the genitourinary system.

Taste cocoa many love since childhood. Delicious and healthy drinks are prepared from it, it is added to muffins, sweets, cookies and cakes. The homeland of the fruits from which brown powder is extracted is South America. Several centuries ago, this product was an expensive delicacy. Later in Europe they learned how to make real dark chocolate, so the situation changed. cocoa powder became available to everyone. It is a by-product that remains after the production of cocoa and butter, but it is still highly valued for its unique composition. It is used not only in the confectionery industry, but also in cosmetology and is even included in the menu of medical and healthy nutrition.

Chemical composition

Cocoa powder is rich in substances useful for the body. It is made from beans that are ground into a rich chocolate substance. Most of the fat is removed from the pasta during the manufacturing process. Then it is dried and crushed again. Therefore, no harmful fats remain in the finished product.

Natural cocoa powder has a high nutritional value. 100 g of the product contains:

• proteins - 24.3 g;
• fats - 15 g;
• carbohydrates - 10.2 g;
• fiber - 35.3 g;
• minerals - calcium and phosphorus, magnesium and potassium, iron and zinc, copper.

In total, cocoa contains more than 300 useful substances. It is noteworthy that there is more zinc and iron in it than in many other products. There are also tonic substances, including caffeine, but it is much less than in coffee.

Video: The benefits of cocoa. About the most important

Beneficial features

Cocoa benefits the cardiovascular system, tones up and helps fight stress, invigorates in the morning and improves metabolism. Zinc, which this product is rich in, is involved in creating the structure of DNA and RNA, in the synthesis of proteins, in the production of vital enzymes. Teenagers need this element for the normal course of puberty. Due to the high content of iron, cocoa powder has a positive effect on the process of hematopoiesis. There is evidence that it even prevents the risk of developing cancer.

Improvement of the heart and blood vessels

It has been proven that cocoa strengthens the vascular walls and increases their elasticity. As a result, the risk of blood clots is reduced by 70%. Also, the results of studies confirm that with regular use of the product, the likelihood of developing cardiovascular diseases is reduced by 50%. This effect is due to epicatechin, which also improves short-term memory.

The benefit of exotic bean powder is that it lowers blood pressure by stimulating cerebral circulation. Getting more oxygen, the brain begins to work better. Therefore, cocoa powder should be included in your diet for knowledge workers. It also benefits people with weak brain vessels.

Skin protection and rejuvenation

Melanin is present in cocoa powder. This substance protects the skin from the harmful effects of ultraviolet and infrared radiation. As a result, the risks of sunburn, overheating of the body and even sunstroke are prevented. Therefore, going to sunbathe, it will not be superfluous to drink a cup of natural cocoa.

This powder also has antioxidant properties. Therefore, it rejuvenates the skin and prevents its premature aging. It is useful not only to use cocoa in food. This product is also used in the production of cosmetics - a variety of skin creams, lotions, scrubs, shampoos and masks. In SPA salons, cocoa powder is used for body wraps and other procedures.

Muscle recovery after training

After a grueling workout, it is useful for athletes to drink a cup of aromatic cocoa. This drink contains many vitamins and minerals that allow muscles to recover faster. Among them is magnesium, which relaxes the muscles, and also strengthens the bones.

Natural antidepressant and energy drink

Cocoa bean powder contains serotonin, endorphin and natural antidepressants. It also stimulates the natural synthesis of serotonin, the happy hormone. Therefore, to improve mood, eliminate depression, it is useful to eat a couple of slices of chocolate.

natural antioxidant

Some scientists claim that cocoa powder has antioxidant properties, more pronounced than those of red wine and green tea. Some substances contained in this product act on free radicals, stimulating their removal from the body. By including cocoa powder in your diet, you can reduce your risk of developing cancer.

cocoa for diabetes

An important component of the treatment of diabetes is nutritional adjustment. It is important to build a diet in such a way as to prevent an increase in blood sugar levels. Drinking cocoa powder drinks is beneficial for type 1 and type 2 diabetes as it contains flavonoids. These substances help regulate blood sugar levels and prevent the development of diabetes. True, because of the bitter taste, they are often removed in industrial production. However, cocoa powder contains over 300 antioxidants with antibacterial and anti-inflammatory effects. Such substances are beneficial for diabetics. Nevertheless, before introducing a new product into your menu, it is better for patients to consult a doctor.

Use in healthy and medicinal nutrition

Cocoa powder is widely used in a healthy diet and is included in therapeutic diets. Drinks are prepared from it, and it also enhances the taste and aroma of the dish. If you sprinkle it on oatmeal in the morning, it will become much more appetizing.

Here is a list of foods and dishes that cocoa powder goes with:

• cereals - rice, millet, semolina, oatmeal;
• milk and dairy products - sour cream, kefir, natural yogurt, ice cream;
• berries - mountain ash, strawberries, raspberries, cranberries;
• fruits - apples, bananas, pineapples, feijoa.

Do not combine cocoa powder with other products containing caffeine. This is tea, coffee, coca-cola, chocolate.

Since cocoa is an energy drink, it is better to drink it in the morning or in the afternoon, limiting yourself to 1-2 cups. Drinking even a small amount of caffeine at night can knock down jet lag and disrupt sleep.

Is it possible to use cocoa powder on a diet?

The calorie content of cocoa powder is quite high. 100 g of a natural product contains 289 kcal, and the same amount of soluble product contains up to 390 kcal. Nevertheless, you should not completely deny yourself a cup of aromatic drink, following a diet for weight loss.

Cocoa will not allow you to spoil the figure for several reasons:

• one cup of the drink saturates well, interrupts the feeling of hunger and can replace one meal - for example, an afternoon snack;
• cocoa can be prepared without sugar with the addition of skim milk - the drink will still remain tasty;
• one cup of a ready-made unsweetened drink contains about 65 kcal - this is much less than in sweets and chocolate, which can be difficult to refuse when losing weight.

Another advantage of cocoa is its low fat content. In one glass of drink there are 0.3 g of them, although in a chocolate bar - as much as 20 g. These two products are not inferior to each other in taste.

Possible harm

Despite the many useful properties, in some cases, cocoa powder can be harmful. Due to the presence of caffeine in its composition, it is not recommended to use the product for nervous disorders and insomnia. Do not drink cocoa at night, especially for children. For children under 3 years old, this product is contraindicated.

During pregnancy, cocoa-containing products are best avoided. They interfere with the normal absorption of calcium, which is necessary for the development and growth of the fetus. But when planning a pregnancy, cocoa powder will be beneficial. It contains a lot of folic acid, and it ensures the correct formation of the nervous system at an early stage of development of the body. Cocoa-containing treats will cheer up the expectant mother, help to calm down and prepare for a new stage in her life.

With gout, it is necessary to exclude products from the diet, which include cocoa powder. It contains purines, under the influence of which salts are deposited in the joints.

An allergy to cocoa is common, so if you are prone to this disease, it is better to abandon cocoa-containing products. It is not recommended to use them for atherosclerosis and constipation.

How to choose a quality product?

The range of cocoa is huge, it is offered by different manufacturers, and the cost varies over a wide range. When choosing, pay attention to the composition of the product. The most useful is a natural powder. The fat content in it reaches at least 15-16%. In appearance, it should be brown or light brown, in consistency - homogeneous, not containing foreign impurities.

To check the quality of cocoa powder, you need to grind it with your finger. If it is of high quality, no lumps will form. After brewing with boiling water, no sediment should appear. If it is formed, then it is a low quality product.

Hello my dear readers and friends!

If a survey were conducted and it was proposed to choose the most favorite drink, I would answer - cocoa, the benefits and harms of which are the topic of our discussion today. I gave up coffee a long time ago, but I used to be an avid coffee addict. Although I drink tea every day, both green, and black, and herbal, in the summer I brought a large bag of mountain herb tea from Arkhyz, and I enjoy it. But I do not consider myself a big fan of tea and I can do without it.

Another thing is cocoa. You know, often, when I receive some new information about a particular product, I am amazed at how smart our body is. I didn't think about it or pay attention to it before. So with cocoa, as a child I drank it very often and loved it, then I began to do it much less often, and recently it just drew me. Recently I bought a pack of cocoa and a friend asked: “What are you going to bake?”. And I very rarely bake anything, I just like to drink cocoa in the morning. And it turns out that it is very important that such a product be in the diet, it is especially useful for children and the elderly for the mind. And I also experienced the harm of cocoa, which was the reason for writing this article.

The composition of cocoa and useful properties

The birthplace of cocoa is South America and Africa, the fruits of the chocolate tree were known to the ancient Aztecs for their beneficial properties 3000 years ago. Moreover, only men and shamans had the privilege of drinking cocoa drink, which brings wisdom and increases potency.

Cocoa beans among the ancient Mayan tribes were worth their weight in gold and served as money, for 100 of these beans you could buy two slaves.

But this delicious drink has come down to us. Most often, for its preparation, we use powder, which is produced from cocoa beans. Although the beans are now commercially available, they can be chewed like nuts or ground in a coffee grinder and brewed just like coffee. But we are still not very used to them.

According to Wikipedia, 54% of cocoa beans are fats, thanks to this moment their calorie content is 565 kcal.

From other components:

• proteins - 11.5%
• cellulose - 9%
• starch - 7.5%
• tannins - 6%
• water - 5%
• mineral salts - 2.6%
• saccharides - 1%
• caffeine - 0.2%.

The amount of caffeine is much less than in coffee and tea, pay attention to this. And life-extending antioxidants are five times more abundant in cocoa than in tea.

Every sixth of the three hundred substances in the composition of the fruit gives such a peculiar unique aroma and bitter taste of cocoa.

Cocoa beans are processed in a special way, oil is extracted from them, and the remaining cake is ground into powder, while the calorie content of the powder is reduced to 289 kcal compared to beans, since the bulk of the fat remains in the oil.

This product stimulates the immune system, it will raise your mood and give you vigor and warmth in the cold season, help you recover from heavy physical exertion, overcome stress, and improve brain function. And all because it contains valuable useful and biologically active substances, such as:

• calcium
• iron
• magnesium
• potassium
• manganese
• phosphorus
• vitamins A, E, B, PP
• amino acids arginine and tryptophan
• folic acid
• polyfinols and many others.

What are the health benefits and harms of cocoa

Due to its composition, the health benefits of cocoa and the body in general are very valuable.

Calcium will strengthen bones and teeth, and if you add milk to the drink, then the amount of this element will increase and there will be more benefits.

Magnesium will relax your muscles and help you get out of stress. Likewise, tryptophan, which is not produced in our body, is a natural antidepressant, so a cup of cocoa or a slice of dark chocolate contributes to the production of happiness hormones and improves mood.

Cocoa is useful for diabetics, as it increases insulin sensitivity.

Cocoa stimulates metabolism, slows down the aging process, if you drink it regularly, you can prolong life.

health benefits of cocoa

Scientists conducted studies that found a direct relationship between the number of Nobel laureates in the Scandinavian countries and the amount of cocoa they eat. And also in the course of observations of a group of people over 60 years old, it was found that after four weeks of regular consumption of cocoa, their brain activity and mental function improved, these people began to perform various tasks for the mind three times faster.

This is due to the presence of flavonoids in cocoa beans, which contribute to a powerful improvement in the blood circulation of the brain.

Therefore, it is useful to drink cocoa for the mind, it improves brain activity, helps to concentrate better, strengthens memory.

For the heart and blood vessels

Polyfinols are responsible for the function of not only the brain, but also the cardiovascular system, and have an antispasmodic effect.

Champions in their content are green tea, black grapes and cocoa.

Useful substances of cocoa improve the elasticity of blood vessels, reduce bad cholesterol.

So cocoa relieves spasm of smooth muscles, reduces blood viscosity.

The potassium and magnesium contained in cocoa also contribute to the normal contraction of the heart muscles and nutrition.

For the treatment and prevention of anemia

Cocoa helps to increase the level of hemoglobin to the desired level, because it contains a lot of iron. It perfectly improves well-being, I myself experienced this in my youth when there were problems.

And in general, a wonderful tasty prophylactic remedy for this disease.

When coughing

Since ancient times, when coughing, I loved to make a mixture of aloe with honey and cocoa. After all, cocoa contains the substance thiabromin, which has an antispasmodic effect, relaxes bronchospasm, and facilitates breathing. Unless the cough is of allergic origin, cocoa with hot milk can help with the treatment. But, of course, the amount of thiabromin in cocoa is negligible, so they alone cannot cure a cough.

Cocoa for men

The ancient tribes knew the benefits of cocoa for men, I already wrote about this above. Zinc and magnesium contained in the drink stimulate the production of testosterone, the male hormone. And the amino acid arginine enhances sexual desire, being a natural aphrodisiac.

For women

Cocoa drink will help women alleviate premenstrual syndrome, improve mood, cope with physical and mental stress, replenish iron deficiency and prevent weight gain.

But since drinking the drink can cause allergies, pregnant women should avoid it. Especially if women have high blood pressure, kidney disease and increased uterine tone.

But at the same time, he is able to relieve nausea and causes a surge of strength, so that with toxicosis you can drink half a cup.

The drink is not shown during the period of feeding babies until they reach at least 3 months.

For children

Children love cocoa and you can drink it from the age of 3 years, of course, accustoming the child gradually to avoid allergies to the product. A drink made from natural cocoa is healthier than chocolate, for the preparation of which butter and sweet additives are used.

Cocoa is simply necessary for the development of mental activity, it is useful in diseases to restore strength, with the same cough, you can make a delicious medicine for a child. During exams, it increases the general tone and mood.

Nesquik cocoa is very popular with children. . Is this drink good or bad?

In fact, this drink contains only 18% cocoa, the rest is sugar. But even when preparing classic cocoa from powder, we will also add a lot of sugar, so there is no need to refuse Nestlé products, which are recognized as safe for baby food and comply with all international standards.

The presence of vitamins in the drink suggests that it is useful to drink it, but this should be done in moderation. The harm can only be in the high calorie content of the product, which is dangerous for girls who follow the figure, and it can be beneficial for children.

For the elderly

All people over 50 and especially 60 years old are advised to drink cocoa instead of coffee. It will help activate the blood supply to the brain, maintain clarity of mind, improve memory, strengthen the walls of blood vessels, remove from the state of despondency and depression.

Benefits of cocoa for skin

In addition, cocoa has a very beneficial effect on the skin of the face and is widely used in cosmetology as part of various creams, scrubs, masks. It moisturizes, tones, softens, rejuvenates our skin and is useful for all skin types.

With the help of cocoa, chocolate wraps are made in salons.

Most often, cocoa butter is used for the skin. It is used in cosmetology, and for the treatment of burns, wounds, eczema, for rubbing the chest when coughing.

For hair

Shampoos and masks with cocoa for hair make them shiny, smooth, strengthen hair follicles: nicotinic acid promotes hair growth.

It is also useful to take a drink of cocoa inside.

Cocoa for weight loss

Despite the fact that cocoa has more calories than coffee or tea, a small cup of it will not lead to weight gain, but will only cause a feeling of fullness and a person will not overeat.

You need to drink a drink for weight loss, of course, without milk and sugar, you can add a little honey. The mood will be fine, and the appetite will decrease.

Harm cocoa

Like any product, there are probably contraindications for the use of cocoa.

1. We have already said that cocoa is not recommended for pregnant women, nursing mothers, children under 3 years of age.
2. Due to the high calorie content, they should not be abused by overweight people.
3. The culprits of the accumulation of uric acid purines create a ban on the excessive use of this drink in osteoporosis, rheumatism, arthritis.
4. Since the product has a stimulating effect, it can have a negative effect on people with heart disease, unstable pressure and hypertension.

In any case, again, you need to comply with the norm. One cup of cocoa in the morning can be helpful, but an extra one is useless. I had such a case when, after drinking cocoa in the afternoon, and then also in the evening, cocoa became heavy on my heart, I noticed that the malaise was caused precisely by cocoa.

How to use cocoa

Which cocoa to choose

Of course, the health benefits of cocoa can be in the case of a natural product. You should not get carried away with instant drinks, even such as Nestle, they still have more sugar than cocoa powder.

It is better to buy cocoa powder from companies such as Golden Label, Red October. I prefer "Russian" cocoa in sealed vacuum packages with a "lock", in such packages there is no access to air and light, which means that the quality of cocoa is guaranteed better, and it is convenient to store it. It should be borne in mind that the open powder attracts moisture and loses its taste.

In addition, it seems to me that "Russian" cocoa is tastier than all the others.

The powder should be homogeneous, without lumps, dry, brown color of dark chocolate, without any additives, and on the package - the inscription "natural cocoa powder".

When and how much to drink cocoa

Cocoa drunk in the morning will bring the greatest benefit, it will energize you for the whole day.

The daily norm is not more than 2 cups a day in the morning. It is not advisable to drink it at night because of the stimulating effect.

How to cook

Cocoa can be boiled in water or milk, if desired, adding a little sugar.

Classic recipe

Pour a spoon into boiled water - two cocoa and sugar to taste and beat with a whisk until the powder is completely dissolved.

At the end of whipping, you can add milk or even boil cocoa in milk alone without water.

This is a classic recipe for making a cocoa drink.

Coffee with cocoa

Have you tried making coffee with cocoa? When I was fond of coffee, I practiced such a drink. This is delicious!

cocoa powder and drinking from it evokes nostalgic memories of childhood for most of us. The product is a powdered paste made from the fruit of the cocoa tree, which is pre-dried and then ground.

The history of cocoa powder is very long and interesting. They say that he appeared in Europe thanks to the famous Christopher Columbus, who tried it with the Aztecs. The indigenous people of modern Mexico have grown cocoa trees since ancient times and fully used their fruits for cooking. The drink was especially favored, giving the soldiers energy, strength and vigor. In addition, they prepared a product that today can be considered the prototype of chocolate, so beloved by most of the population of the whole world. The word "chocolate" itself comes from the name of the very drink that impressed the famous traveler - "chocolatl".

Europeans quickly adopted ancient traditions and even began to create their own recipes for "chocolatl". Moreover, the Swiss, British and French were especially successful in this.

How do they do it?

How is cocoa powder made? Technology has not changed since the Aztecs. Unless they do it with the help of modern equipment. Although at home the fruits are still harvested by hand and produce a very high quality product:

• the procedure begins with the collection of ripe fruits, for which a very sharp knife is used (it is important to keep precious inflorescences and unripe fruits intact);
• the fruits are opened as soon as possible and the seeds are extracted, which are fermented;
• seeds are placed in baskets or boxes lined with banana leaves and burlap for up to 1 week;
• in the process, an increase in the temperature of the mass to 50 degrees is noted, due to which the death of the embryos occurs: the tart taste disappears, but an excellent chocolate aroma and unique taste appear;
• after that, the contents of the boxes are scattered on a flat surface under the sun and left to dry, and then polished (by the way, the tradition of polishing the fruits with their feet in the process of the so-called “cocoa dance” is still preserved);
• at the last stage, there is a thorough sorting from low-quality, defective seeds and all kinds of impurities; beans are ground in a conventional mill, oil is extracted from the powder, and the powder itself is used to make drinks, chocolate and other things.

Types of cocoa powder

As a result of these manipulations, several types of cocoa powder are obtained. They differ in the quality of processing and subsequent cleaning, as well as the area in which the beans are grown. In this sense, cocoa can be conditionally divided into industrial (technical product grown on fertilizers), organic (environmentally friendly, processed by industrial methods) and live (obtained by hand).

In stores today you can find such a variety of cocoa products that it is very easy to get confused. This is surprising, because one source substance is used to obtain cocoa, and the technologies differ slightly. It would be most correct to divide the product into two types:

• directly cocoa powder, which is brewed to produce a delicious drink;
• cocoa drink, prepared by the usual dilution of the product with boiling water or milk.

It should be understood that there is a completely natural product that contains a huge amount of nutrients and has excellent properties and benefits for the human body. But there is also a modern version, so in demand in the age of "fast food". Such drinks (instant) can only boast of taste and aromatic qualities. Raw materials for them are obtained by processing with alkaline compounds "alkali" (from the Arabic name), so today we have the "pleasure" to buy alkalized instant cocoa powder. You just don’t need to boil it: just pour it with water or milk, and it will dissolve even in a cold liquid. But to preserve the nutritional value, various synthetic additives are most often added to it.

How to choose?

Another question arises - How to choose high-quality natural cocoa powder? For this, experts give detailed recommendations:

Even if you are lucky enough to get real high-quality cocoa powder, you need to create optimal conditions for its storage. For this you will need a dry, dark place with good ventilation and no foreign odors. Temperature (15-20 degrees) and humidity (up to 75%) standards must also be observed. Under such conditions, storage in metal and original sealed packages is one year. If the packaging is different, then the time is reduced by 2 times.

Beneficial features

The beneficial properties of cocoa powder are very diverse, and every year new information appears. Let's start with the fact that it all depends on the chemical composition of the product, and it is really amazing:

• vegetable proteins;
• carbohydrates;
• fats;
• alimentary fiber;
• organic compounds;
• aromatic components;
• minerals;
• tanning and coloring compounds;
• caffeine;
• terbromin.

The presence of all these components determines the taste characteristics of cocoa powder and its effect on the human body. For example, the well-known caffeine has a strong effect on the activity of the cardiovascular and nervous systems, stimulating them. Theobromine is great for the treatment of chronic cough, because it copes well with the suppression of the cough reflex. It is enough to drink a cup of hot drink to get relief. But the composition of cocoa powder also includes extremely useful vitamins and elements that expand the list of useful properties of the product at times:

• Saturated fatty acids deserve the gratitude of cosmetologists, because. have a beneficial effect on the skin and hair. Cocoa is actively used in home and salon procedures for external use.
• Antioxidants are components that prevent the aging process and the destruction of body cells. It is well known that one cup of cocoa contains 5 times more antioxidants than black tea and 2 times more than green or a glass of red wine. The iron that is part of cocoa is involved in the processes of hematopoiesis, due to which a small piece of chocolate will only benefit.
• Zinc is an active element that manages to manifest itself in protein synthesis, the formation of enzymes, the normalization of cell function and the creation of nucleic acids. That is why during pregnancy you should not deny yourself a drink, naturally, in moderate doses.
• Melanin is a protective filter against ultraviolet and infrared radiation. It protects against overheating and sunburn. Try to eat a couple of pieces of chocolate before going to the beach on a bright sunny day. A a daily cup of cocoa will save you from having to apply sunscreen every day(naturally, when taking long sunbathing, this method is not particularly effective).
• Phenylethylamine is a famous natural antidepressant that perfectly improves mood in the morning due to the activation of the production of the happy hormone “endorphin”. It provides an excellent opportunity to cheer up without additional doping, and no worse than traditional coffee.
• Folic acid is an essential compound during pregnancy.

To get involved in the product, even despite such a set of useful properties, is still not worth it. After all, cocoa powder has a high nutritional value - 300 kcal per 100 grams of the product. That's why it is better to limit your diet to one morning cup of drink especially for people who are watching their weight. The purchase of fat-free cocoa will not save the situation, because the composition contains a large amount of carbohydrates. And the removal of fats only indicates the processing of raw materials and the loss of their value. Such a calorie content of cocoa still contributes to rapid satiety. Remember how in kindergarten we were always given it for an afternoon snack to add energy to the "furnace" of a children's active organism.

Cocoa powder can cause allergic reactions, which led to the appearance of rumors that in our country only a low-quality, low-grade product can be consumed. In fact, the product contains a strong allergen chitin, because of which cocoa is excluded from the menu of pregnant women, as well as severe allergies.

The use of cocoa beans is not limited to their nutritional value. Useful properties of the product are successfully used in pharmaceutical and perfume industries.

Use in cooking

The use of cocoa in cooking is very popular, because it is characterized by unique taste characteristics. The powder goes well with many products, but basically, its sphere of "influence" extends to confectionery and baking. Also, the production of dairy products beloved by children, such as yogurt, ice cream, chocolate milk and butter, is indispensable without it.

The taste of cocoa itself is very pleasant and unique. The product has a slight oily aftertaste (this depends on the degree of processing in the initial stages of pressing) and a chocolate aroma. It is used as a natural dye, giving a characteristic brown color (depending on the degree of saturation, it will vary from dark brown to beige). It is these indicators that determine its use in the manufacture:

• icing, creams for cakes;
• cookies, cakes, muffins;
• pies, pancakes;
• sweets;
• chocolate paste;
• drinks (hot chocolate, cocoa with milk), desserts;
• bar chocolate.

In Latin America, in the homeland of cocoa beans, the powder is actively added to meat sauce, combining it with chili sauce. The product goes well with sugar, vanillin, nuts and fruits., so the number of dishes can be very diverse.

The most common use of cocoa for making a delicious drink and chocolate.

How to make cocoa from cocoa powder?

There are several ways to make cocoa from powder, but the traditional version with milk is the most popular. This is how the taste is the softest.

To prepare one cup, you need 2 tablespoons of the product, a glass of milk and sugar to taste. Mix all the ingredients, grind the lumps that have appeared and beat with a whisk, cook over low heat, preferably without boiling.

A daily portion will perfectly replenish energy reserves, and when working with mental activity, cocoa is almost indispensable, because it is a real storehouse of vitamins. If you care about the figure, just refuse to add sugar.

Another delicacy that has been made from cocoa since ancient times is chocolate. Today, sweet bars are available to almost everyone, but even 300 years ago, chocolate was considered exclusively the “food of the gods” and the privilege of the highest nobility.

Chocolate is prepared from derivatives of cocoa beans - powder and butter. It is they that give the delicacy a unique taste and aroma (by the way, white chocolate is the same product created without the addition of brown powder). The more cocoa, the darker the sweetness. And the benefits of a high content of cocoa products are much greater. That's why bitter dark chocolate (from 60%) is considered the most useful. In addition, its fat content is much less, due to which the calorie content is reduced. But all this is just as long as you buy a quality product, because today so often precious cocoa components are replaced with vegetable analogues - palm and coconut oil, strong carcinogens and trans fats. If you find a product prepared in accordance with GOST, consider that you are incredibly lucky, because most often manufacturers prefer to adhere to TU standards and keep silent about substitution.

Benefits of cocoa powder and treatment

The health benefits of cocoa powder have long been proven. Even the Aztec tribes skillfully used the product to improve their physical condition. For example, it has been noticed that a cup of hot drink becomes a real elixir during a cold: the vitamin-rich composition of the product helps to restore strength. In addition, they can easily replace all fashionable energy drinks, which in passing cause great harm to the body.

How can cocoa powder be useful for your health? The list of properties of the most delicious medicine is very wide:

Cocoa powder is included in the composition of various dietary supplements as an extremely active ingredient. At home, you can use the product for the treatment and prevention of various diseases.

Severe cough, chronic bronchitis. Mix 100 g of butter and goat fat (it can be replaced with pork or goose) and send to drown in a water bath, add 1 tablespoon of fresh aloe juice, lemon and 50 grams of cocoa powder. Mix everything well, cool and take a spoonful 2 times a day before meals. You can drink the medicine with milk.

stomach ulcer. Mix in equal proportions cocoa, butter, honey and add chicken yolk to the mass. For two weeks, consume 1 tablespoon every 3 hours (there should be at least 5 servings per day). After 2 weeks, the course of treatment can be repeated if necessary.

Haemorrhoids. All inflammatory and painful sensations in the rectum are treated with the introduction of self-prepared suppositories into it. To do this, you just need to mix 2 grams of cocoa and 0.2 g of natural propolis and inject the suspension at night for a month. The course can be repeated periodically.

Application in cosmetology

The use of cocoa in cosmetology brings not only great benefits to our appearance, but also incredible pleasure during procedures, thanks to its delicious aroma. Products based on this product have a wide spectrum of action, contributing to the preservation and restoration of our natural beauty. A "complex" approach with external use and eating will give simply excellent results.

• anti-cellulite wraps;
• anti-aging face masks;
• tan enhancer when added to sunscreens;
• healing balms and ointments for the body;
• strengthening nails;
• massage;
• delicate scrubs for body and face;
• moisturizing and nourishing hair masks;
• whitening procedures, removal of age spots;
• production of soaps and shampoos for care.

There is even an entire industry based on cocoa therapy, offering chocolate massages, baths and wraps, after which the skin becomes incredibly soft and supple.

The advantage of the product is that it is suitable for all skin types, its action is very multifaceted due to the rich set of active substances in its composition. But can cause allergic reactions due to individual intolerance, which, by the way, is not uncommon.

Harm of cocoa powder and contraindications

The harmful effect of cocoa on the human body still exists, which is very sad in the presence of so many useful properties. Due to the fact that a low-quality product is a strong allergen, experts prefer to prevent trouble in advance and impose some restrictions on its use. These include:

• gout and kidney problems, which can be exacerbated by the action of purine;
• children under 3 years old, so as not to overexcite their nervous system;
• chronic constipation;
• diabetes;
• atherosclerosis;
• pregnancy and breastfeeding period.

Allergy is caused by the substance chitin, which gets into the powder during processing, provided that it is carried out in unsanitary conditions, as well as due to the residues of chemicals that clean the raw materials. Cocoa itself of natural origin does not contain a single "compromising" substance in its composition.