How Much Milk Should I Produce For 3 Week Old Should Diabetics Eat Chocolate?

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Should Diabetics Eat Chocolate?

Worldwide, more than five and a half million tons of chocolate are eaten every year in the form of chocolate bars or other sweets. Much of this consumption occurs in Europe and North America, where a large middle-class population has higher disposable incomes than elsewhere.

The Swiss are the most voracious eaters. In 2012 they consumed 11.9 kg per capita. Considering that a regular bar of chocolate contains on average 42.5 g of chocolate, this means that each Swiss consumed the equivalent of 280 bars in one year, more than three quarters of a bar every day.

The Irish are the next biggest eaters with an average consumption of 9.9kg (232 bars) per person, followed by the UK at 9.5kg per head. People in other Western European countries eat between 6 and 9 kg per capita. In Canada, consumption is 6.4 kg per person per year. The United States, for once, is not the first, with an annual consumption of only 5.5 kg (129 bars) per capita, less than half of the Swiss.

Outside the West and Russia (5.9 kg per capita per year), much less chocolate is eaten. In China, annual consumption is only 1.2 kg per capita, while in India it is only 0.7 kg per person.

The annual global consumption of chocolate is growing at an average of 3% per year. This trend seems to be continuing. If eating too much chocolate is bad for your health, a crisis is clearly looming.

Types of chocolate

Chocolate is made from the seeds of Theobroma cacao, a tropical tree that has been cultivated in Mexico and Central America for at least three thousand years. Today, however, the main growing areas are in West Africa where more than 70 percent of the planet’s crops are grown.

The seeds are contained in pods that hang from the cacao tree and the pods are harvested by cutting them free with a machete. The pods are opened and the beans inside, together with the pulp that surrounds them, are removed and placed in heaps or bins and left to ferment. Cacao beans have an intensely bitter taste, and must be fermented to develop their chocolate flavor.

After fermentation, the beans are dried, cleaned and roasted, and the husks are removed to extract the cocoa nibs. The tops are ground and liquefied to create chocolate liqueur, pure chocolate in liquid form. The liquor can be further processed into two components: cocoa solids and cocoa butter. Other ingredients, such as sugar, milk or powdered milk and vanilla, are added to produce a range of chocolates of varying degrees of sweetness and taste.

Unsweetened chocolatealso known as bitter or baking chocolate, is a pure chocolate liqueur. It contains no sugar or other added ingredients, and the pure, ground, roasted chocolate beans give a strong, deep chocolate flavor.

Dark chocolate is made by adding fat and sugar to the chocolate liquor. Milk chocolate contains chocolate liqueur, sugar, powdered or condensed milk and vanilla. White chocolate is made from cocoa butter, sugar, powdered or condensed milk and vanilla but contains no cocoa solids.

In addition to unsweetened chocolate, there are two other baked goods. Semi-sweet chocolate is dark chocolate with a little sugar. Bittersweet chocolate is a chocolate liqueur with added sugar, extra cocoa butter and vanilla. It has less sugar and more liquor than semi-sweet chocolate.

Development of chocolate products

For nearly its entire 3,000-year history, chocolate has been consumed as a beverage. It wasn’t until the late 18th century that the first bars of solid chocolate were created.

The xocolatl drink of the Mayans and Aztecs was a bitter, foamy drink that was often flavored with vanilla, chili, and achiote (coloring). It was used for ceremonial purposes, for banqueting and as a daily drink.

Chocolate was first shipped to Spain in 1585. The Europeans added cane sugar to counteract the natural bitterness, removed the chili, kept the vanilla and added cinnamon and other spices. Chocolate as a drink became popular in Europe although only royalty and the wealthy could afford it.

Towards the end of the 18th century, the first solid chocolate was invented in Italy. In the Netherlands in 1828, Coenraad Johannes van Houten patented a method to extract the fat from cocoa beans and make cocoa powder and cocoa butter. Van Houten also developed the Dutch process of treating chocolate with alkali to remove the bitter taste. These developments made the modern chocolate bar possible.

In 1839, Jordan & Timaeus of Germany sold the first known chocolate bar. It was made from cocoa, sugar and goat’s milk. In England, JS Fry & Sons discovered a way to mix some cocoa butter back into the “Dutch” chocolate to create a paste (with added sugar) that could be molded. The first British chocolate bar was made in 1847. In 1849 the Cadbury brothers jumped on the bandwagon.

In Switzerland, after experimenting with milk, Daniel Peter brought the first milk chocolate to the market in 1875. To prevent mildew he had to find a way to remove the water from the milk, which he did with the help of his neighbor Henri Nestlé, a manufacturer of baby food .

Rodolphe Lindt invented conch, a process that involves heating and grinding the chocolate solids very finely to ensure that the liquid is evenly mixed. This enabled Milton Hershey to make chocolate even more popular by mass producing affordable chocolate bars.

Today, van Houten, JS Fry & Sons, Cadburys, Nestlé and Lindt are all well-known chocolate brands.

What does chocolate contain?

Chocolate is an energy-rich food. Raw chocolate is high in cocoa butter, a fat removed during refining that is then added back in varying proportions during manufacturing.

Chocolate makers who use the harvested cocoa beans to make chocolate may add other fats, sugars and powdered milk to produce the finished product. covertly chocolate.

Chocolatiers use the finished cover to make chocolate products such as chocolate bars, truffles, Easter eggs, etc., to which high-energy fillings are often added, such as nuts, candied fruits and various creams, etc., which are also rich in fat. and/or sugar.

All plain chocolates (without the fillings) contain loads of fat: 52% in unsweetened baking chocolate, 43% in dark chocolate, 32% in white chocolate and 31% in milk chocolate. And in all cases, more than 50% of this fat is saturated fat. Fat is what type 2 diabetics need to avoid.

Diabetics will also have a problem with the sugar content of chocolate. Only unsweetened chocolate has almost no sugar at all. White chocolate contains almost 60% sugar, milk chocolate 54% and dark chocolate 24%. In other words, one large bar of chocolate will give you more sugar than you should eat in a single day.

These figures of fat and sugar are averages and vary from one chocolatier to another depending on the amount of cocoa butter and other ingredients they add to the chocolate liquor.

All the bad things you could think of. And indeed you would be right. However, chocolate is said to contain a lot of good stuff as well.

The amount of protein in solid chocolate varies from 13% in unsweetened baking chocolate to 9g for milk chocolate, 8g for dark chocolate, up to 6g for white chocolate.

Chocolates are not great sources of vitamins, but some chocolates are rich in minerals. For example, dark chocolate is a good source of iron, copper and manganese, while white chocolate contains a lot of calcium and phosphorus.

Chocolate contains alkaloids such as theobromine (mood enhancer), phenethylamine and caffeine (stimulants).

Positive health effects

Chocolate, especially dark chocolate, is said to have many positive effects on health. Most of these claims, however, are based on laboratory tests and chemical analyzes of chocolate, and are not supported by clinical trials using human subjects.

Several studies, however, indicate that eating chocolate can help reduce blood pressure (albeit modestly) and the risk of several cardiovascular problems. Indeed, small regular amounts of dark chocolate are associated with a lower risk of heart attack. One study found that heart attack survivors who ate chocolate three or more times a week reduced their risk of death by a factor of up to three times more than survivors who did not eat chocolate.

Chocolate can also improve circulation. In a Swiss study, 20 smokers were each given 40 grams of chocolate to eat. Two hours later, an ultrasound showed that dark chocolate, with a cocoa percentage of at least 74%, improved blood flow significantly.

In test tubes, cocoa exhibits antioxidant activities that reduce the formation of free radicals that can prevent the development of cancers. This effect of eating chocolate, however, has not been proven in human trials.

Dark chocolate can lower cholesterol in adults. A study on long-term consumption showed an increase in HDL (“good”) cholesterol by 11%. However, it is not known whether eating large amounts of dark chocolate and cocoa can change LDL cholesterol.

Some people believe that chocolate can enhance cognitive abilities. This may be because it acts as a mild stimulant due to the presence of caffeine and theobromine. These alkaloids are only found in cocoa solids, so white chocolate won’t help you think better because it doesn’t contain cocoa solids.

Although the clinical evidence (based on human trials) about the health effects of chocolate is quite weak, a lot of research is going on.

Negative health effects

Chocolate can have several negative effects on health. It can, for example, be the cause of obesity, heartburn, migraines, kidney stones, osteoporosis and lead poisoning.

The fat content of 100 grams of chocolate varies from 52g in unsweetened chocolate to 31g in a milk chocolate bar. And more than 50% of this fat is saturated fat. Undoubtedly, this high fat content increases the risk of obesity, diseases of the arteries and diabetes.

Chocolate can also be a cause of heartburn because theobromine relaxes the esophageal sphincter muscle, which allows the acidic contents of the stomach to enter the esophagus.

Chocolate is one of the three Cs (the other two are cheese and citrus fruits) identified as migraine triggers. In addition, chocolate and cocoa contain moderate to high amounts of oxalate, which can combine easily with calcium and thus cause kidney stones. Research on the elderly has shown that chocolate could be a cause of osteoporosis.

Chocolate can absorb lead from the environment when it is made and it is possible that some types of chocolate could cause mild lead poisoning. Lead concentrations in chocolate, however, are much lower than 200,000 nanograms, the tolerable daily limit for lead consumption according to the WHO (World Health Organization). A nanogram is one billionth of a gram.

In addition to all this, there is some evidence that chocolate can be addictive.

Should diabetics eat chocolate?

The short answer is NO…the presence of so much fat and sugar means, at first glance, that type 2 diabetics should never eat chocolate.

Dark chocolate, however, has been promoted for two apparently genuine health benefits. It contains large amounts of antioxidants that reduce the formation of free radicals and can thus be useful to protect against cancers. The same type of chocolate has been shown to be beneficial for cardiovascular health. In one study, regularly eating small amounts of dark chocolate was associated with a reduced risk of heart attacks.

It seems to me that if you eat just one square (one-eighth of a bar) of dark chocolate each day, the absolute amount (in grams) of fat and sugar you ingest will not significantly affect your insulin sensitivity. Thus, it is good to eat one square of dark chocolate daily to take advantage of its supposed antioxidant effects and cardiovascular benefits.

But the same cannot be said about milk chocolate and white chocolate. These are completely off limits if you really want to beat your diabetes.

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