Scientist and Researchers will always tell people that eating chocolate is good for the heart since it has the ability to decrease the LDL or known as bad cholesterol and it will promote a good blood flow by reducing the blood pressure level to a person associated with high blood pressure.
However, Nutritionists will always argue in this sentiments and results. As for them, they have a basis why would they argue for those studies. For instance, some substances, components, and compounds of a chocolate are said to be in harm for the body’s health. A compound called Anandamide affects the brain’s receptor making a feeling of being “high” a kind of brain receptor common to those of taking marijuana. Being intolerance is also a factor that is considered here which can be caused by a compound called Exorphins. This is like an external morphine substance in chocolate in some psychological sequel or even a gut problem.
They also believe that chocolates have several biologically active constituents like Biogenic amines, Methylxanthines, and Cannabinoid-like fatty acids. All of those mentioned substance has the potential to cause any abnormal behaviors and even psychological sensations that are similar to those of any other addictive and intolerable substances.
Of all the above-mentioned consequences and harmful effects of chocolate on the body, the study never ends there. Scientists wanted to prove that chocolate is in no harm when only taken with the right amount. Here’s what they found out which they use against the Nutritionist for a sure win in such argumentation. Research shows, that a cocoa powder, milk chocolate, and a dark chocolate have a high Oxygen Radical Absorption Capacity values compared to any other well-known foods, such as blueberries and prunes. This Oxygen Radical Absorption Capacity values work to measure the power of an antioxidant substance present. An antioxidant is a kind of substance that protects the body against harmful free radicals by producing peroxides and oxygen. To name some are beta-carotene, vitamin C, and alpha-tocopherol. Research shows that there are more than 13,000 Oxygen Radical Absorption Capacity values units is present in dark chocolate compared to a milk chocolate which only has approximately 6,700 units. As much as twice antioxidants in the cocoa start out to be when it’s an unsweetened powder. But when it is converted to black chocolate but diluting it to water, milk, and sugar, the overall amount of flavonoid in every serving is about half of that in a milk chocolate.
The bottom point why both parties are in battle towards chocolate is that they only wanted to find out the best way on how to explain the positive and negative side for consuming chocolate. Here’s what the general thought and summary of all the researches made by both parties. Scientists and Nutritionists are finding similar results with compounds in vegetables and fruits, red wine, tomatoes, and tea compared to the compound of chocolate that yields one common and the same conclusion. The components are sure to be antioxidant which both parties agreed. Conclusion says that the right amount of chocolate intake will yield a good result for the body and is harmful if otherwise. As both parties are arguing for any good and even bad results for chocolate eating, it is still a will for us to eat chocolate while waiting for future research as scientist and nutritionist promise to bring a conclusive study.