Cocoa recipes are the drinks of kings. What are the benefits of cocoa and milk for the human body?

The benefits and harms of cocoa are of interest to most parents, because children adore products made from it - drinks, chocolate. The article talks about all the beneficial properties, contraindications, and composition of cocoa powder and butter.

Compound

And products made from it are very popular among the population. Everyone loves chocolate, candies and other products with powder. The statement that these products are harmful has practically nothing to do with cocoa: various additives make them hazardous to health. The base itself – bean powder – has enormous health benefits, as it has a very rich composition. The product contains more than 300 different elements, which have different effects on the body, but are very important for it.

One fruit contains many vitamins:

Beta-carotene and carotenoids
B vitamins, including folic acid

The mineral composition is also rich. It is represented by fluorine, sulfur, calcium, phosphorus, sodium, zinc, molybdenum, potassium, copper, chlorine. Beans also contain iron, so they will be an excellent remedy for treating anemia. The main composition of the product includes:

Dietary fiber and cellulose
Starch
Mono-, disaccharides
Fatty acids and fats
Plant protein
Organic acids
Pulp
Amino acids (including the essential arginine)
Antioxidants
Polyphenols

Cocoa is much healthier than coffee, which contains a lot of caffeine. The described product also contains caffeine, but in an amount harmless to an adult body. But cocoa contains other tonic components. Theophylline is a stimulant for the central nervous system, dilates blood vessels and is very useful for the brain. Beans also contain:

Tyramine – a substance that improves thyroid function
Phytosterols – help cope with cholesterol in the intestines
Phenylephylamine – eliminates depression, improves mood
Dopamine and anandamide – normalize a person’s mental state

If we talk about the percentage of substances in the composition, then it is as follows: fats - 54%, proteins - 11.5%, starch, polysaccharides and cellulose - 15%, and the rest is accounted for by other substances. Due to the high fat content, the calorie content of cocoa powder is high - 289 kcal.

The benefits of cocoa for the body

The powder is very rich in iron and zinc. The first element is involved in the process of hematopoiesis, the second is needed for the life of any part of the body. Without zinc, enzymes cannot be fully produced and proteins cannot be synthesized, that is, it is necessary for the functioning of all cells. Zinc also takes part in puberty in adolescents and helps wounds heal faster.

Melanin from cocoa powder protects the skin from harmful ultraviolet radiation as well as infrared radiation. It prevents sunburn, overheating, and sunstroke from appearing. Cocoa is very useful for people who often suffer from infectious and cold pathologies, since drinks with it restore immunity and saturate the body with energy.

Other important properties of the product:

Improves the functioning of the heart and blood vessels
Prevents cancer from occurring
Reduces the rate of aging of the body and oxidative reactions
Promotes longevity
Helps brain productivity
Optimizes cerebral circulation
Normalizes blood pressure
Increases efficiency and alertness
Eliminates the effects of stress
Accelerates tissue regeneration
Restores strength after serious illnesses

Harm of cocoa to humans

This product has few harmful properties, but it is necessary to mention them. There is very little caffeine in cocoa (0.2%), but this should be taken into account when consumed by a small child, especially an easily excitable one. In large doses, cocoa products increase the activity of the nervous system, which can be an undesirable effect.

The harmful properties of cocoa fruits may be due to their low quality. Often this product is cultivated in violation of sanitary standards; cockroaches and other pests take up residence in it. Cocoa is often cultivated using accelerated methods using huge amounts of fertilizers and pesticides. If pests settle on a plant, it is often treated with radiological methods, which, without a doubt, makes it a product in which danger borders on benefit.

Harm to the product can also be observed due to an allergic reaction to it, which is characteristic of a huge number of people; it is not without reason that cocoa is one of the strongest allergens. The allergenicity of the product is aggravated by the chemicals in its composition and chitin, which remains from the vital activity of cockroaches.

Contraindications for consumption

You should completely avoid using the product if you have an intolerance or allergy. Other types of contraindications imply a reasonable limitation of cocoa in the form of chocolate, baked goods, desserts and drinks. It can be eaten in small quantities for kidney disease and gout. The last limitation is associated with the presence of purine compounds that disrupt uric acid metabolism in gout sufferers. But even such people sometimes need to consume cocoa.

Children under 3 years of age are not given cocoa at all, or in minimal quantities and rarely, since the product can provoke allergies and overstimulate the child’s nervous system. But abusing it is harmful for everyone, and not only children, because its composition is rich in active ingredients. It is not advisable to drink cocoa frequently if you have constipation, as the tannins in it will aggravate the problem. Use this product with caution if you have diabetes, and only with your doctor’s permission. Often, cocoa should not be consumed if the acidity of the gastric juice is high, so as not to increase it.

Useful properties of cocoa in medicine

There are several traditional medicine recipes that are based on the use of cocoa powder and have beneficial properties for the human body:

Cocoa butter is also extracted from the fruits of this plant. It has a similar composition to powder, but it contains much more fats and fatty acids. High-quality oil is a very valuable product for humans. It is especially popular in cosmetology - for chocolate wraps, which help improve the condition of the skin and the overall health of the body. This oil is also ideal for massage, especially since it melts at a temperature of 35 degrees.

The oil is indispensable for dry and cracked feet, so it is used as a cream or as part of a foot bath. The product also removes bags and dark circles under the eyes, if applied as a mask, and rejuvenates the skin of the face. All hair problems are treated with oil, especially hair loss, dryness, dullness.

The oil is widely used to treat diseases of the heart and blood vessels, but it must be used in moderation for the effect to be optimal. If you regularly and little by little eat it, a person’s blood pressure will completely return to normal, so the risk of heart attack and stroke will decrease. Cocoa butter, unlike powder, rarely provokes allergies, and therefore can be used internally and externally even in childhood. In folk medicine, the product is popular both for restoring strength and for treating infections, colds; it is used for massage for bronchitis. It is necessary to use the oil internally with caution in case of diabetes, obesity, and gastrointestinal diseases.

It is with this aromatic drink that those who do not like coffee start their morning. Everyone can name the benefits of cocoa, as opposed to its harm. It “cures” depression and gives a charge of positivity for the whole day. It is believed to have almost no caffeine, so cocoa is absolutely safe. Is this so, and does it really have only one healing property?

Cocoa's mission is pleasure and good health!

To get 1 kg of cocoa liquor, you will need 1200 beans! They grow on chocolate trees. The seeds are fermented, dried, fried, and ground. And cocoa begins its journey to store shelves.

The medicinal properties of the instant drink should not be considered. Thanks to dyes and flavor enhancers, it only imitates natural grated cocoa, the health benefits and harms of which are due to a unique combination of natural ingredients.

It contains a whole treasure trove of minerals. The most valuable substances of them are selenium, zinc, iron and calcium, sodium, manganese, phosphorus, magnesium and potassium. Cocoa can be called a multivitamin. It contains K, PP and almost a complete set of B-vitamins.

Benefits of cocoa for human health:

It invigorates, increases vitality (thanks to caffeine), but does not cause addiction.
Promotes the production of endorphins - substances that have a positive effect on overall well-being, emotional state, increase performance, and improve intellectual capabilities.
It has antioxidant abilities, neutralizes free radicals and removes them from the body. According to some scientists, cocoa even surpasses green tea, apples and red wine in these properties. By drinking this drink, a person can protect himself from cancer.
Promotes the production of melanin, therefore it is a preventative against skin cancer.
Lowers blood pressure and improves cerebral circulation, increases the strength and elasticity of blood vessels.
Reduces the risk of blood clots by 70%.
Reduces the risk of heart pathologies by 50% (due to the presence of magnesium).
Normalizes metabolic processes, suppresses the cough reflex.
Improves the condition of patients with cirrhosis and liver fibrosis.
Accelerates recovery after illness.
Soothes muscle pain after intense training and physical activity.
Participates in cell regeneration and has a rejuvenating effect.
For women, cocoa relieves premenstrual tension and helps maintain beauty, as it is included in many cosmetic and hair care products.
Cocoa protects men from the development of diseases of the genital organs (as it contains zinc), and it also stimulates the production of testosterone and increases potency.

A couple of cups is good, more is bad. How to drink cocoa and who should not do it?

Cocoa beans contain up to 300 different components. It is clear that they act differently on the body, so cocoa can be both beneficial and harmful. Whatever they say, it contains 0.2% caffeine. Scientists are still arguing about the properties of this substance, putting forward arguments for and against. But since its safety has not been proven, it is better to exclude such a product from the menu for children under 3 years of age.

Negative qualities of a chocolate drink:

Stimulates the formation of gastric juice. This does not harm those with low acidity, but with high acidity, as well as with cocoa ulcers, it is extremely dangerous.
Worsens the condition of kidney diseases, gout and other pathologies associated with impaired uric acid metabolism (purines are to blame).
May cause allergies. This usually happens when consuming a low-quality product that contains chemical additives and chitin (it ends up in powder due to insects living inside the beans).
It has a stimulating effect on the nervous system and can cause insomnia. In this regard, it is recommended to drink cocoa in the first half of the day (it is better to do this at breakfast).
Strengthens the stool, so it is not recommended for constipation.

Important! Although cocoa improves mood, it is contraindicated for expectant mothers, as it interferes with the absorption of calcium in the body of a pregnant woman and baby, contains caffeine, which increases the tone of the uterus, and is an allergenic product.

If the benefits of cocoa are related to its composition, then its harm is most often related to the growing conditions. The trees from which such fruits are collected are generously treated with pesticides. And at the enterprises where beans are delivered, they are exposed to radiation to destroy pests. Although manufacturers insist that cocoa powder is thoroughly purified, harm from chemicals and radiation exposure cannot be completely eliminated.

What benefits can cocoa have for those who have decided to part with extra pounds? Thanks to polyphenols, it dulls hunger for a long time. It contains very little fat: 100 g of powder contains only 15 g. And there are even fewer carbohydrates, which those who are losing weight are so afraid of.

The main part of the composition of cocoa is protein and dietary fiber. All this indicates the great dietary potential of the product. There is even a diet that allows you to consume low-fat cocoa powder (below 12%), but not more than 1 tsp. per day.

But still, cocoa is not very suitable as a product for weight loss. It should not be included in the diet of overweight people, and those who want to stay in shape are advised to limit themselves to small portions. 100 g of powder contains 290 kcal.

Although it takes 2 teaspoons to prepare a cup of drink - that’s 48 Kcal, additional ingredients significantly affect this figure. Milk or cream will raise it to 168 Kcal. When adding 2 tsp. sugar, the energy value will increase to 200 Kcal.

It is not easy to choose healthy food for a child that he would eat with pleasure. Cocoa will solve the problem, but only if the drink is made from natural grated cocoa beans.

Composition and calorie content

Cocoa is a storehouse of useful substances and elements, but with a caveat. The benefits will come only from powder made from natural cocoa beans, and not from a soluble analogue, “enriched” with chemicals, dyes and flavors.

Chemical composition:

selenium;
potassium and phosphorus;
magnesium and calcium;
sodium and iron;
manganese and zinc;
vitamins of group B, PP, K.

The composition includes theobromine alkaloid, which has a gentler effect on the body than caffeine. Therefore, doctors allow children to have cocoa, as opposed to chocolate. Chocolate is made from butter pressed from cocoa beans. The powder is made from the remaining cake, so it contains less fat compared to oil. Cocoa is safer for your figure.

Calorie content 100 gr. powder – 289 kcal. A mug of water drink without sugar – 68.8 kcal, of which fat – 0.3 g. will do more harm to the figure than cocoa. But you shouldn’t get carried away with the drink either. 1-2 mugs in the first half of the day is the maximum dose per day.

The rich composition of beans is responsible for the health effects.

Helps the heart work

In 100 gr. beans contain 1524 mg of potassium, which is half the daily requirement. Beans are also rich in magnesium: elements necessary for normal contraction of the heart muscles. A lack of potassium leads to cramps, irregular muscle movements and, as a result, arrhythmia.

The benefits of cocoa are due to polyphenol substances that have a wide spectrum of action. Where polyphenols appear, cholesterol plaques and blood clots disappear, and because of this, the blood vessels become cleaner.

Lowers blood pressure

Hypertension is a disease that many patients do not treat and do not consider as a pathology. At the first sign of high blood pressure, adjust your diet and include a cup of cocoa in the morning. The ability to lower blood pressure is due to the above-mentioned polyphenols.

Strengthens bones

In kindergarten, a mug of cocoa is included in the list of required products, as the product is rich in calcium. Calcium is necessary for bone cell division and bone strengthening. The teeth, immune and muscular systems suffer from its deficiency. In 100 gr. Cocoa does not contain enough calcium to meet the daily requirement, so it is useful to consume cocoa with milk.

Prolongs youth

Cocoa leaves behind coffee and green tea in terms of antioxidant content: black tea contains 3313 units per 100 grams, green tea – 520 units. And cocoa has 55653 units. And the drink is inferior to few products: rose hips and vanilla.

The importance of antioxidants for humans increases with age, since with age more and more cells are destroyed by waste products. Antioxidants do not allow breakdown products to “go wild”, neutralizing them.

Improves brain function

You can “charge” your brain with a mug of cocoa. The properties of the drink to act on the brain are explained by the presence of the antioxidant flavonol in the beans, which improves blood circulation. If there is good blood circulation in the brain, then a person does not suffer due to absent-mindedness and inhibited thinking. Poor blood supply to the brain can cause vegetative-vascular dystonia, so drinking cocoa is a preventive measure against pathology and will help in the treatment of an existing disease.

Protects against sunburn

Cocoa trees are children of hot countries, so they adapted to the burning sun and passed on their ability to the fruits. The beans contain the pigment melanin, which neutralizes the negative effects of sunlight. A mug of drink will help you avoid sunstroke, overheating and burning. The benefits for the skin will appear even if a sunburn has already occurred. Cocofil heals wounds, smoothes wrinkles and restores epithelium.

Cheers up

The group of antidepressant products includes cocoa. It lifts the mood and owes this to phenylephylamine. The chemical compound is released by the brain and gives a person a state of satisfaction, happiness and love. If a person is in love and feels sympathy, it means that phenylephylamine has “worked”. In its pure form, the compound is classified as a drug, and in small quantities in beans it causes positive emotions. The properties of cocoa powder to influence mood are also due to serotonin, which is similar in action to phenylephylamine.

Harm and contraindications of cocoa

Cocoa trees grow in West Africa, Brazil and the Amazon forests - where sanitation requirements differ from those in Europe. Infections, insects and pathogenic bacteria are present in 99% of fruits. The only way to clean the fruits is to treat them with poisons and chemicals.

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

The history of cocoa powder is very long and interesting. They say that it appeared in Europe thanks to the famous Christopher Columbus, who tried it among the Aztecs. Since ancient times, the indigenous people of modern Mexico have grown cocoa trees and fully used their fruits for cooking. The drink was especially favored, giving the warriors 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 world's population. 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 “chocolatl” recipes. 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 time of the Aztecs. Unless they do it using modern equipment. Although in their homeland the fruits are still harvested by hand and produce a very high-quality product:

the procedure begins with collecting ripe fruits, for which a very sharp knife is used (it is important to leave the precious inflorescences and unripe fruits intact);
the fruits are opened as soon as possible and the seeds are removed, which are fermented;
seeds are placed in baskets or boxes lined with banana leaves and burlap for up to 1 week;
during the process, an increase in the temperature of the mass to 50 degrees is noted, due to which the embryos die: the tart taste disappears, but an excellent chocolate aroma and unique taste appear;
after this, 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 feet is still preserved in the process of the so-called “cocoa dance”);
at the last stage, careful sorting takes place from low-quality, defective seeds and all kinds of impurities; the beans are ground in a regular 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 roughly divided into industrial (technical product grown with fertilizers), organic (environmentally friendly, processed by industrial methods) and living (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 the same starting material is used to produce cocoa, and the technologies differ slightly. It would be most correct to divide the product into two types:

cocoa powder itself, which is boiled to produce a delicious drink;
a cocoa drink prepared by simply diluting the product with boiling water or milk.

It is worth understanding that there is a completely natural product that contains a huge amount of useful substances and has excellent properties and benefits for the human body. But there is also a modern option, so in demand in the age of “fast food”. Such drinks (instant) can only boast of taste and aromatic qualities. The raw materials for them are obtained by processing with alkaline compounds “alkali” (from the Arabic name), so today we have the “pleasure” of buying alkalized soluble cocoa powder. There is no need to boil it: just add water or milk, and it will dissolve even in cold liquid. But to preserve 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 purchase 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. Standards for temperature (15-20 degrees) and humidity (up to 75%) must also be observed. Under such conditions, storage in metal and branded sealed packaging 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 new information appears every year. Let's start with the fact that everything 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;
terbromine

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 suppressing the cough reflex. Drinking a cup of hot drink is enough to bring relief. But cocoa powder also contains extremely useful vitamins and elements that expand the list of beneficial properties of the product significantly:

Saturated fatty acids deserve the gratitude of cosmetologists, because... have a beneficial effect on 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 reliably known that in one cup of cocoa you can find 5 times more antioxidants than in black tea, and 2 times more than in green or a glass of red wine. Iron, which is part of cocoa, is involved in the processes of hematopoiesis, thanks to which a small piece of chocolate will only be beneficial.
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 the drink, naturally in moderate doses.
Melanin is a protective filter against ultraviolet and infrared radiation. It protects against overheating and sunburn. Try eating a couple of chocolates 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, this method is not particularly effective when taking long-term sunbathing).
Phenylephylamine is a famous natural antidepressant that perfectly lifts your mood in the morning by activating the production of the joy 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.

It’s still not worth getting carried away with the product, even despite such a set of useful properties. After all, cocoa powder has a high nutritional value - 300 kcal per 100 grams of product. That's why It is better to limit your diet to one morning cup of drink, especially for people watching their weight. Purchasing low-fat cocoa will not save the situation, because it contains a large amount of carbohydrates. And the removal of fats only indicates the processing of raw materials and the loss of their value. This caloric content of cocoa still contributes to rapid saturation. Remember how in kindergarten we were always given it for an afternoon snack to add energy to the “furnace” of the child’s active organism.

Cocoa powder can cause allergic reactions, which led to the emergence of rumors that in our country we can only consume low-quality, low-grade products. In fact, the product contains a strong allergen, chitin, which is why cocoa is excluded from the menu for pregnant women, as well as for severe allergy sufferers.

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

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 mainly its sphere of “influence” extends to confectionery creativity and baking. It is also essential for the production of children's favorite dairy products such as yoghurt, ice cream, chocolate milk and butter.

The taste of cocoa itself is very pleasant and unique. The product has a slight buttery taste (this depends on the degree of processing in the initial stages of extraction) and a chocolate aroma. Used as a natural dye that produces 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 manufacturing:

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

In Latin America, 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 varied.

The most common use of cocoa is to make delicious drinks and chocolate.

How to make cocoa from cocoa powder?

There are several ways to prepare cocoa powder, but the most popular is the traditional version with milk. This is how the taste turns out to be 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 appear and beat with a whisk, cook over low heat, preferably without bringing to a boil.

A daily portion will perfectly replenish energy reserves, and when working related to mental activity, cocoa is almost irreplaceable, because it is a real storehouse of vitamins. If you care about your figure, just skip the added sugar.

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

Chocolate is prepared from cocoa bean derivatives - powder and butter. They are the ones who give the delicacy its 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 from the high content of cocoa products are much greater. That's why bitter dark chocolate (from 60%) is considered the most healthy. In addition, its fat content is much less, due to which the calorie content is reduced. But all this is just provided that you buy a quality product, because today precious cocoa components are so often replaced with plant analogues - palm and coconut oil, strong carcinogens and trans fats. If you find a product prepared according to GOST, consider yourself incredibly lucky, because most often manufacturers prefer to adhere to the standards of specifications and remain silent about substitution.

Benefits of cocoa powder and treatment

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

How can cocoa powder benefit your health? The list of properties of this delicious medicine is very wide:

Cocoa powder is included in all kinds of dietary supplements as an extremely active component. At home, you can use the product to treat and prevent various diseases.

Severe cough, chronic bronchitis. Mix 100 g of butter and goat fat (it can be replaced with pork or goose fat) and heat 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 spoon 2 times a day before meals. You can take the medicine with milk.

Stomach ulcer. Mix cocoa, butter, honey in equal proportions and add chicken yolk to the mixture. For two weeks, consume 1 tablespoon every 3 hours (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 by introducing 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 administer 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, helping to preserve and restore our natural beauty. And an “integrated” approach with external use and consumption 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 elastic.

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

Harm of cocoa powder and contraindications

The harmful effects of cocoa on the human body still exist, which is very sad given the presence of so many beneficial properties. Due to the fact that a low-quality product is a strong allergen, experts prefer to prevent the occurrence of troubles in advance and introduce some restrictions on its use. These include:

gout and kidney problems, which may be aggravated by the effects of purine;
children under 3 years old, so as not to overstimulate their nervous system;
chronic constipation;
diabetes;
atherosclerosis;
pregnancy and lactation period.

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

Cocoa beans grow on a chocolate tree up to 10 m tall. They are hidden in the pulp of its fruit, 30-40 pieces each. Cocoa beans contain about 300 substances with different effects on the human body. Such a variety of components brings both benefits and harm to human health. What are they?

Useful properties of cocoa

Cocoa contains a lot of useful microelements:

vegetable protein,
carbohydrates,
fats,
organic acids,
saturated fatty acids,
alimentary fiber,
starch,
Sahara.

The vitamin and mineral composition of cocoa includes:

vitamins (beta-carotene, groups B, A, PP, E);
folic acid;
minerals (fluorine, manganese, molybdenum, copper, zinc, iron, sulfur, chlorine, phosphorus, potassium, sodium, magnesium, calcium).

Calorie content

100 g of cocoa powder contains 200-400 kcal. At the same time, the content of carbohydrates and fats in a cup of cocoa is lower compared to a slice of chocolate. But this drink perfectly saturates the body. Those who want to lose weight should not be afraid to consume cocoa. It is important to adhere to the measure and limit yourself to one cup per day. It is better to drink it in the morning to recharge your energy for the whole day.

For the heart and blood vessels

Chocolate with more than 70% cocoa has bioactive components that block platelet adhesion processes. The antioxidant properties of cocoa are many times greater than those of apples, orange juice, as well as black and green tea. Cocoa flavanols have a positive effect on metabolic phenomena and prevent vascular damage.

Nutrition for muscles and other benefits of cocoa

When consuming organic cocoa that has not undergone heat treatment, muscles recover very quickly after hard physical work or sports activities.

Cocoa contains substances that stimulate the production of endorphins - joy hormones. That is why after consuming it, your mood improves and a surge of vivacity appears. Another substance found in cocoa, epicatechin, helps reduce the risk of disease:

diabetes,
stroke,
stomach ulcers,
cancer,
heart attack.

Scientists have also discovered that cocoa heals wounds faster and rejuvenates the skin. This is facilitated by a substance such as procyanidin, which is responsible for the elasticity and health of the skin. The presence of melanin, a natural pigment, in cocoa protects the skin from the harmful effects of ultraviolet radiation.

Is cocoa good for pregnant women?

Despite the many beneficial properties of cocoa, during pregnancy it is better to limit its consumption or avoid it altogether. This product interferes with calcium absorption. Meanwhile, calcium is a vital element that ensures the normal development of the fetus. A lack of calcium can harm the health of both the unborn baby and his mother. In addition, cocoa can cause allergies.

But if the expectant mother really loves this drink, then she can afford a little pleasure. After all, there are so many useful things in it, and it also improves your mood.

Harmful properties of cocoa

Due to the presence of caffeine

Cocoa contains a small amount of caffeine (approximately 0.2%). However, it cannot be ignored, especially when the drink is consumed by children. There is a lot of conflicting data about caffeine. Since its unconditional benefits have not been proven, given the caffeine content, cocoa should be given carefully to children and those for whom caffeine is contraindicated.

Malicious processing of beans

Cocoa-growing countries are notorious for poor sanitation, which affects products containing cocoa. In addition, beans are inhabited by cockroaches, which are difficult to get rid of.

Growing large cocoa plantations in tropical countries is accompanied by treating them with fertilizers and pesticides in large quantities. Cocoa is one of the most pesticide-intensive crops in the world. In industrial production, cocoa beans are radiologically treated to remove pests. This cocoa is used to produce 99% of the world's chocolate. It is difficult to overestimate the harm from radiation and chemicals to health.

Manufacturers, of course, claim that their cocoa undergoes thorough cleaning and processing. However, in practical life, it can be difficult to identify chocolate or cocoa powder made from refined cocoa beans in accordance with all standards.

Cautions

children under three years of age;
having diseases: diabetes mellitus, sclerosis, atherosclerosis, diarrhea;
those suffering from excess weight (due to the high calorie content of the product);
in a state of stress or other diseases of the nervous system.

Note! Since cocoa contains purine compounds, it is not recommended for use if you have gout or kidney disease. An excess of purines causes the deposition of salts in the bones and the accumulation of uric acid.

Selection and use of cocoa

Traded cocoa comes in three main varieties:

Industrial product. This cocoa is grown using a variety of fertilizers.
Industrial organic cocoa. It was grown without fertilizers. This type of product is more valuable.
Live cocoa with high quality and price. This species is collected by hand from wild trees. The qualities of this cocoa are simply unique.

It is difficult for an untrained consumer to understand the quality of purchased cocoa. But it is possible to identify general signs of a quality product.

Differences between quality cocoa

When choosing this product, first of all you should pay attention to its composition. The healthiest natural cocoa should contain at least 15% fat. Natural cocoa powder is light brown or brown in color, without any impurities. You can try rubbing a little powder between your fingers. A good product does not leave lumps and does not fall off. During the brewing process, check for sediment. It does not exist in healthy and high-quality cocoa.

When purchasing a product, you should pay attention to the manufacturer. It should be the country where the chocolate tree grows. Resellers often violate technology when processing cocoa beans, which is why they lose their beneficial qualities.

Proper preparation

To make the drink healthy and tasty, you must first add sugar (1 tsp) to the cocoa powder (3 tbsp). First, bring milk (1 l) to a boil, then add cocoa and sugar. Cook on the lowest heat for about 3 minutes.

Another method of preparing the drink requires:

cocoa powder,
Sahara,
water,
milk,
whisk (mixer).

First the water is boiled. Sugar (to taste) and cocoa are poured into it. Everything is thoroughly shaken with a whisk. At the end, hot milk is added, preferably with a fat content of 3.5%. Without a whisk, the powder will dissolve in hot water, but you will end up with a smooth, simple liquid. And with a whisk you get a delicious, airy foam.

Do not forget! The taste of the prepared drink can be varied by adding a pinch of vanilla or salt.

For culinary purposes, cocoa is used in inexhaustible varieties:

glaze,
creams,
jelly,
puddings,
fillings for confectionery products,
dough for biscuits, cookies,
chocolate, candy, etc.

Cocoa in cosmetology

Cocoa butter is the most valuable vegetable raw material for cosmetics containing fatty acids:

palmitic,
oleic,
lauric,
linoleic,
stearic

The effects of these acids on the skin of the face are varied:

moisturizing,
softening,
tonic,
restorative,
rejuvenating.

Cosmetologists and cosmetic companies have appreciated the benefits of cocoa. Its nutritional properties are widely used in a variety of shampoos that guarantee health and shine to hair. Cocoa is also included in numerous creams, soaps, and facial masks. The wonderful qualities of cocoa are also used in SPA salons. Common procedures there are wraps and massages based on this product.

Medical aspect of cocoa use

This product is effective in treating colds. It has an antitussive, expectorant effect, and thins mucus. Cocoa butter is useful for treating:

bronchitis,
pneumonia,
sore throats,
flu

It is diluted with hot milk and taken orally. This oil is also useful for lubricating the throat. During viral epidemics, doctors advise lubricating the nasal mucosa with cocoa butter.

In addition, cocoa helps solve the following problems:

intestinal inflammation,
increase in blood cholesterol (its removal),
stomach diseases,
cholecystitis (as a choleretic agent),
heart diseases.

Last tip

The harmful properties are not associated with cocoa itself. They appear from various impurities and poor growing conditions. The lowest quality cocoa is from China. It doesn't grow in this country. Chinese companies are buying rotten substandard cocoa beans around the world for their subsequent processing.

Natural cocoa, grown without pesticides, has almost nothing in common with plain cocoa. High quality cocoa beans without harmful additives bring benefits. Moreover, high-quality and healthy cocoa is only in the form of natural powder. The soluble product includes many dyes, flavors and chemical additives.

It's nice to drink a cup of delicious cocoa in the morning. Abuse of it can harm the body. And compliance with the measure will bring benefit and pleasure.