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Food Selection - Chocolate



In chocolate there are a lot of antioxidants that are similar to those

found in vegetables and fruit; these are the antioxidants which decrease

the risk of cancer and cardiovascular disease. Despite the high fat level

in chocolate, research has shown that stearic acid, which is the main

source of fat in chocolate, does not promote higher cholesterol levels

in the blood. Chocolate also stimulates serotonin production in the brain,

the substance responsible for good moods.



What chocolate can we eat? Dark bitter chocolate is best. The larger

the content of cacao beans in chocolate, the less cacao oil it has. It’s

a good idea to avoid bars of chocolate with caramel, nuts and other high

calorie ingredients.


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