Chocolate and cheese are associated with a 54% lower incidence of gum disease.
Researchers believe that eating chocolate could reduce the chance of developing gum disease by half. Experts believe that antioxidants found in cocoa beans, particularly in dark chocolate, could be to blame. Cheese and unsalted peanuts are associated with lower risk, but filtered coffee and low-calorie drinks may raise the risk. A study by Chongqing Medical University in China suggests the potential of personalized meals.
Consuming chocolate and cheese has been related to a 54% lower risk of gum disease, whereas unsalted peanuts had a 71% lower risk. Rice is associated with a 58% lower risk, whereas filtered coffee increases the risk by 42%, with a 57% higher risk with low-calorie drinks. Drink additives are suggested to be a contributing element.
The cocoa concentration distinguishes black chocolate from milk and white chocolate. Dark chocolate has significantly more cocoa solids than milk chocolate. There are no cocoa solids in white chocolate.
Milk and white chocolate have more milk and sugar. Dark chocolate is less sweet and may be harsh. Dark chocolate is generally preferred by chocolate professionals due to its overall quality and flavor. Cocoa contains healthful flavanols. Some dark chocolate products contain two to three times as many cocoa solids as milk chocolate. Some lower-quality chocolates may have more added fats, sugar, and artificial flavors.
Dark chocolate contains varying proportions of cocoa liquor, cocoa butter, and cocoa powder. Cocoa beans contain more than 300 chemical plant components that promote general health.
Polyphenols are plant chemicals that act as antioxidants. They include phenolic acids, stilbenes, flavonols, flavan-3-ols, anthocyanins, and procyanidins. Theobromine, caffeine, and theophylline are examples of methylxanthines, which are not polyphenols.
Cocoa contains naturally occurring compounds called flavanols, which are beneficial for the heart. Flavanols relax blood arteries, increase blood flow, lower blood pressure, and reduce inflammation.
According to one research, eating more chocolate was associated with a 37% lower risk of cardiovascular disease and a 29% lower risk of stroke. Consuming 2 grams of dark chocolate (70% cocoa) everyday for six months has been shown to improve cholesterol and triglyceride levels.
Consuming dark chocolate regularly may improve fasting blood glucose levels and insulin resistance.7According to research, consuming a small amount of dark chocolate on a daily basis may help control diabetes or reduce the chance of developing it. Research indicates that dark chocolate has a prebiotic impact and alters the gut microbiome’s diversity and composition.9The gut microbiome has a significant impact on disease and health.
Dark chocolate may boost happiness, probably due to a healthier gut microbiota. Gut microbial diversity is connected with increased good moods and decreased feelings of loneliness. One study indicated that persons who ate 85% cocoa chocolate had better moods than those who ate 75% cocoa.
Cocoa’s polyphenols may reduce stress hormones such as cortisol and epinephrine. This appears to be true whether you are healthy or extremely stressed. Cocoa contains flavonoids, which preserve neurons and boost cognitive function. Cocoa can help increase blood flow to the brain. Dark chocolate may help guard against degenerative disorders like Alzheimer’s and Parkinson’s.
Dark chocolate‘s antioxidant qualities may protect cells from free radical damage, preventing cell death and diseases such as cancer and aging. Dark chocolate’s compounds boost blood nitric oxide levels. This may enhance circulation and reduce the amount of oxygen you require when exercising. This can allow you to stay active for extended periods of time.
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