The doctor advised eating no more than 20-30g of chocolate a day

Despite all the beneficial properties, it is important to remember that chocolate is a dessert, not a staple food. It is very high in carbohydrates (most often sugar, up to 50 g per 100 g of product) and fats (30-35 g). It is not recommended to eat more than 20-30 g of chocolate a day. Elena Ostrovskaya, an endocrinologist and specialist in preventive and anti-age medicine at the European Medical Center (EMC), told Izvestia on November 27.

According to her, the benefits of chocolate are justified by the presence of cocoa beans in its composition. They contain a lot of polyphenols - antioxidants that reduce the severity of oxidative stress. They also have almost all B vitamins, most notably B2, B1 and B6, which are important for central nervous system health.

"Cocoa beans contain beneficial trace minerals such as manganese, copper, iron, potassium and selenium, as well as the amino acids tryptophan (involved in serotonin synthesis and improves mood) and threonine. Threonine combines with magnesium to form magnesium threonate (a form of magnesium that is easily absorbed by the body). This element improves our cognitive abilities and helps us cope with stress. Cocoa beans have prebiotic fibers and fiber, which are necessary to nourish the beneficial gut microbiota," the expert explained.

Ostrovskaya noted that it is important to choose the "right" varieties. The more cocoa in chocolate, the more useful it is. It is better to eat bitter (from 75% cocoa) or dark (from 45% cocoa). Milk chocolate has much less cocoa, white chocolate has almost none (cocoa butter is usually used for its production, not pureed beans).

The doctor warned that first of all, chocolate should be limited to people with diabetes, in case there is sugar in the composition, and obesity because of the risk of diabetes and the caloric content of the dessert.

"Completely refuse the dessert will have to be in case of allergy to cocoa beans. It is also important to pay attention to the composition of the product. Even if there is no allergy to the chocolate itself, the bar may contain additives dangerous for allergic people (fruits and berries, spices, nuts and others)," Ostrovskaya pointed out.

It is recommended to limit chocolate in case of exacerbation of any GI diseases, as well as during pregnancy, especially in the second trimester, when the risk of insulin resistance and the development of gestational diabetes increases, the doctor concluded.

In October, endocrinologist, specialist in preventive and anti-age medicine at the European Medical Center (EMC) Kamilya Tabeeva told Izvestia that the craving for sweets has many possible causes. It could be stress, neurotransmitter deficiency and the desire to cope with fatigue - to get quick energy and improve cognitive functions.