Hot chocolate is much more useful, than firm
Hot chocolate is much more useful, than usual
To drink hot chocolate it is much more useful to health, than is firm, show modern researches.
As confirms the Finnish official medical portal of Uutispalvelu Duodecim, at the cocoa use, first of all, epicatechin, capable to reduce adverse influence the risk of cardiovascular diseases as in this product contain flavonoids is reduced to an organism of free radicals. Cocoa is among the most valuable sources flavonoids, on a level with a dried peel of the citrus, some fruit and berries, and also onions, green tea and red wine.
At the same time, the Finnish doctors confirm, in firm chocolate which the average European eats from 4,5 to 9 kg a year, the maintenance flavonoids decreases in comparison with hot as their big part perishes when cocoa subject to processing. Besides in firm chocolate many sugar and milk that can promote occurrence of excess weight and “malfunctions” connected with it in an organism contains.
In Finland of cocoa it is rather popular, though concedes on consumption volumes to the indisputable leader among hot drinks – coffee which Finns drink large quantities and with pleasure. However even more often gourmets pay attention and to fragrant hot black or white chocolate with spices and whipped cream, and sometimes – with cognac or the rum, prepared under recipes of local confectioners. Firm chocolate which is considered indispensable attribute of many holidays and feasts is not less popular also, for example, the Finnish children do not imagine easter holidays without chocolate eggs and rabbits. In 2008 in the country Suomi interrogation by which results of a chocolate of “Fatser” have been recognised “by most Finnish” among the Finnish goods has been spent, having outstripped even world-wide well-known Finnish brand of “Nokia”.
Scientific Suomi already repeatedly addressed in the researches to properties of chocolate. For example, some years ago experts of universities of Helsinki and Oulu have come to a conclusion that fans of bitter dark chocolate suffer from a diabetes, than their coevals indifferent to this product less often. Besides, have shown researches, “chocolate gourmets” feel more healthy and happier than other people. They are full of optimism and rather plan on a life – already for anybody not a secret ability of chocolate to develop pleasure and happiness hormones in an organism. And the interrogations spent in various age and social groups, have revealed also such fact that these properties help constant consumers of chocolate to reach the best results at formation reception.
On materials British Psychological Society.
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