English
If someone asks you, "Will eating chocolate make you fat?" and you say "Yes," then your answer is basically correct! But do you know why? It's the "sugar" in the chocolate that makes you fat. The sugar content of chocolate on the market is usually as high as 51%, so traditional chocolate is categorized as a candy. We usually confuse "chocolate" with "cocoa," whereas the fact is that the cocoa content in regular chocolate is less than 20%. So, does eating "cocoa" alone make you fat? Actually, it does not. Research shows that consuming pure cocoa not only does not lead to weight gain, but it also helps stabilize blood sugar levels, control appetite, and aid in weight management. This is especially true for alkalized cocoa, which has more significant effects in these areas. Cocoa is nutritionally comprehensive, rich in dietary fiber, and absorbs very few carbohydrates (less than 10%), so eating cocoa powder easily induces a feeling of fullness and has little impact on blood sugar levels. Moreover, the small amount of cocoa butter in cocoa powder not only doesn't cause obesity but can also help with weight loss.
Alkalised cocoa is darker in color and has a stronger aroma. More importantly, alkalized cocoa has excellent solubility and can be directly dissolved in hot water, making it widely used in the food processing industry. Natural cocoa powder has low solubility (about 30%) and is not suitable for liquid foods. In contrast, alkalised cocoa, due to its high solubility, can be used in the production of various foods and beverages. Although the alkalization process slightly increases the cost, its efficient solubility and unique aroma make it more suitable for high-quality and high-demand food products.
Accelerating Fat Burning
Alkalized cocoa is rich in flavonoid compounds, particularly flavanols, which have antioxidant properties. These compounds can increase muscle absorption of glucose and reduce adipose tissue's intake of glucose, thus helping to inhibit excessive fat formation and accelerate fat burning, serving as an aid in weight loss.
Boosting Metabolism
Alkalized cocoa is rich in theobromine, vitamin B2, potassium, calcium, sodium, and other trace elements that help stimulate blood circulation and elevate the body's metabolic rate. An increased metabolic rate not only helps the body burn calories more effectively but also supports overall energy balance and weight management.
Detoxifying and Cleansing the Gut
The lignin in alkalised cocoa is an insoluble dietary fiber that absorbs harmful substances in the intestine while promoting intestinal peristalsis, thereby having a detoxifying effect. It not only helps detoxify the intestines but also significantly improves digestion and enhances the feeling of fullness.
Alkalized cocoa is highly regarded in the nutrition community for its excellent antioxidant properties. It is rich in antioxidants, especially flavonoids, which give cocoa a deep antioxidant effect similar to red wine, berries, and tea. American health writer Nina Planck mentions in her bestselling book "Real Food: What to Eat and Why" that the cocoa tree is a unique plant rich in polyphenolic substances, especially flavonoids, which can significantly enhance the body's antioxidant capacity.
Delaying Aging and Beautifying Skin
The flavanol compounds in cocoa powder have antioxidant effects. They help the body resist oxidation, reduce the damage caused by free radicals, thus enhancing cellular function and delaying aging.
Maintaining Smooth Skin, Less Prone to Spots
Flavonoid compounds can prevent the oxidation of low-density lipoprotein or bad cholesterol, reducing plaque buildup and helping to maintain smooth and elastic skin, thereby reducing the problem of surface skin spots.
Lowering Blood Pressure and Protecting the Heart
Flavonoids are antioxidants that help protect cells from the harmful effects of free radicals, delay the aging of cardiovascular cells, and maintain cardiovascular health. According to estimates, the flavonoid content in every 100 grams of alkalised cocoa powder is 7 times that of red wine, 3.5 times that of apples, and twice that of green tea, making it an outstanding food among flavonoid-rich foods.
This is the first one.
