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How healthy is dark chocolate?

It is well known that dark chocolate is healthy. Read here how much and which chocolate you can eat best to experience the optimal health effects.

Content

What is dark chocolate?

Nutritional value of dark chocolate

How Much Chocolate Is Healthy?

Healthy properties

What is dark chocolate?

Chocolate is made from a mixture of cocoa butter, milk powder, milk, cocoa mass, sugar and flavorings such as vanilla.

When is chocolate pure?

Dark chocolate contains at least 54% cocoa powder . But there are also bars of chocolate with a cocoa powder percentage of more than 90%. No milk powder is added with dark chocolate and no cocoa powder with white chocolate. White chocolate contains no cocoa at all and is therefore not actually chocolate. Click here to visit a2 milk suppliers in Mumbai.

How healthy chocolate is depends on the cocoa content and the amount of sugar and fat that is added. Chocolate is healthiest when it is as pure as possible, so it contains the highest possible cocoa content.

Where does cocoa come from?

Cocoa comes from cocoa beans. Cocoa beans are the seeds of the fruit of the cocoa tree (Theobroma cacao), which grow around the equator. There are different varieties of cocoa trees, each with its own taste and characteristics. The beans undergo a natural fermentation process after harvest. Then they are roasted and ground into cocoa.

100 grams of chocolate, at least 70-85% cocoa content, provides

11 grams of fiber

iron, 67% of the RDI

magnesium, 58% of the RDI

copper 89% of the RDI

manganese, 98% of the RDI

small amounts of potassium, phosphorus, zinc and selenium

How Much Chocolate Is Healthy?

German research published in the Heart Journal in 2010 recommends eating no more than 200 grams of dark chocolate (82% cocoa) per week in order to experience its positive effects. We are the best suppliers of pure cow ghee in Mumbai.

Healthy properties of dark chocolate

1. Antioxidants

Chocolate is rich in antioxidants. The antioxidants that make chocolate so healthy are flavanoids . How many flavonoids depends on the type of cocoa and how it is processed. Most flavanoids are found in raw cocoa. When chocolate is heated, for example to make bars, which is what happens with most brands. Or if you bake cookies with it, those healthy properties will deteriorate. So if you want to enjoy the healthful properties of chocolate as much as possible, buy raw chocolate or bars that have been prepared at a low temperature.

Cocoa can contain more antioxidants than eg green tea and blueberries .

2. Cholesterol

The flavanoids in chocolate cause your good cholesterol (HDL) to rise and your bad cholesterol (LDL) to drop. In addition, it causes your blood vessels to dilate slightly and your blood to thin. It helps prevent your arteries from clogging, which reduces the risk of cardiovascular disease.

3. Against coughing

You can take a cough syrup if you have to cough for a long time, but you can also try some chocolate. The substance theobromine appears to reduce the coughing stimulus. You need to get 1000 mg of theobromine for that. This is contained in 80 g of dark chocolate or about 500 g of milk chocolate.

4. Diabetes

English research published in the British Medical Journal in 2011 showed that eating dark chocolate twice a week more often significantly reduces the risk of Type 2 Diabetes.

5. Weight

A Canadian study showed that people who ate about 30 grams of dark chocolate 5 times a week had a better BMI (Body Mass Index).

6. Brain

Chocolate appears to be good for the brain. The flavonoids ensure a better blood circulation in the brain and that ensures that the memory works better. And that does not apply especially or only to the elderly, this can help even if you are young. Students who drank hot chocolate with 500 mg of flavanoids were better at solving math problems.

7. Relaxation

Chocolate helps you relax. A Nestlé study found that when people with a lot of stress ate a small amount of dark chocolate every day for two weeks, the levels of the stress hormones cortisol and catecholamine decreased.

8. Better mood

And last but not least: chocolate improves your mood. Eating chocolate stimulates the production of stimulating substances in your brain such as endorphins and dopamine. Together with the theobromine (see Against coughing) and the caffeine you will soon feel a lot happier after a few pieces of chocolate.

The chocolate apple combination makes it even healthier by the way.

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Milk and milk products

Skimmed, semi-skimmed and whole milk Pasteurized, sterilized and raw milk Types of milk products Origin Milk production Processing of milk In the factory

Skimmed and semi-skimmed milk and milk products (dairy) such as 30+ cheese, low-fat and semi-skimmed yogurt and buttermilk fit in the Netherlands in a healthy diet. Taking dairy is associated with a lower risk of colon cancer and eating yogurt with a lower risk of type 2 diabetes. Dairy is therefore in the Disc of Five. 

Milk and milk products provide many good nutrients. They contain protein and are a source of vitamins B2, B12 and calcium. The fat in milk does contain a lot of saturated fatty acids. This increases the risk of cardiovascular disease. If you eat low-fat and semi-skimmed milk products, you will not get too much saturated fat. Call us for a2 milk in mumbai home delivery.

For sustainability around milk, you can look for the following quality marks and logos: EKO, Demeter, Weide Zuivel, Weidegang Zegel and Caring Dairy.

Content

Description

Keep

Description

Milk comes from dairy cows. In the Netherlands, there have been many farmers who keep cows and supply milk for centuries. This is part of the Dutch culture and landscape. 

A large number of milk products are made from milk. These are often cheese, but buttermilk, yogurt and butter are also well-known examples. 

Dairy is another name for milk and milk products. Dairy is part of a healthy diet in the India.

Skimmed, semi-skimmed and whole milk

Milk is available in the store as skimmed, semi-skimmed and whole milk. This name is related to the fat percentage. Skim milk contains the least fat and whole milk the most. Also visit pure cow ghee in mumbai.

Pasteurized, sterilized and raw milk

Bacteria are found in milk. Pasteurization or sterilization takes place to render it harmless. 

Pasteurized milk and milk products are heated briefly, around 72 ° C. Not all bacteria are eliminated. Therefore, pasteurized products do not last very long and must be stored in the refrigerator.

Sterilization kills all bacteria by heating it strongly above 100 ° C. That is why sterilized milk has a long shelf life and is stored outside the refrigerator compartment in the store. Strong heating for a longer period of time causes the milk to have a different taste. Today, sterilized milk is usually briefly heated at ultra high temperature (UHT). The taste of UHT products differs less from pasteurized milk than with the 'old' way of sterilization. 

Raw milk has not been pasteurized or sterilized.  

Types of milk products

Well-known milk products are described below. Cheese and yogurt have their own page.

Chocolate milk is made from full, semi-skimmed or skimmed cow's milk mixed with cocoa solids, sugar, thickeners and aromas and flavors. Sometimes milk powder has been used instead of fresh milk. Chocolate milk is always sterilized. 

Crème fraîche is created by adding lactic acid bacteria to pasteurized whipped cream. It is a basis for sauces. Crème fraîche can be used in hot dishes because it does not curdle. 

Condensed milk with sugar is evaporated milk with a lot of sugar. It's in a can. It can be kept unrefrigerated, making it a popular drink in the tropics. There they dilute it with water to make a sweet milk drink. 

Ice mainly consists of skim milk and cream. There is also ice cream based on yogurt or buttermilk. 

Buttermilk is created by microbiological acidification of milk. It contains live lactic acid bacteria and less than 1% fat. Skimmed milk is milk that remains when you remove the cream. 

Whipped cream is always made from cow's milk and has a fat content of at least 30%. There is both pasteurized and sterilized whipped cream. 

Cooking cream is cream with starch, so the cream does not curdle in hot dishes. 

Coffee milk is milk from which water has been extracted and therefore has a high fat percentage and is somewhat thicker than regular milk. Full, semi-skimmed and skimmed coffee milk is available. 

Custard is created when heating milk with starch, sugar, fragrances, dyes and flavors. Custard consists of at least half of milk. 

Sour cream, also known as sour cream, is made by acidifying pasteurized coffee cream with lactic acid bacteria. Sour cream is especially suitable for cold use because it curds quickly. 

Origin

The India produces a lot of dairy. Most milk products, such as cheese and milk powder, are intended for export. At the same time, the Netherlands imports a lot of dairy products such as yogurt, drinks and desserts, especially from Germany and also Belgium, France and England.

Milk production 

 A dairy cow has to give birth to 1 calf every year to be able to give milk. Fertilisation usually takes place by artificial insemination. The cow is no longer milked during the last 6 to 8 weeks of pregnancy. The udder can then recover from milking twice a day.

 On average, dairy cows are milked after 4 or 5 years. Then they are slaughtered for the meat. The vast majority of these end up in meat products, such as beef finches, fresh sausages, minced meat and burgers. A cow gives about 21 liters of milk per day. The dairy farmer milks cows twice a day, early in the morning and in the afternoon. This is done with a milking machine. Before milking, the dairy farmer first cleans the udder of the cow. The milk is piped directly from the udder to large cooling tanks.

After milking, the milking parlor, the room where the milk tank is located and the milk lines are cleaned and disinfected. 

Milking can also be done with milking robots. In addition, the cow decides when it wants to be milked. The cow enters a room. Here a computer recognizes the cow, gives it food and in the meantime a milking machine automatically connects to the udders.

Processing of milk

Most cow's milk goes to the consumer via the milk factory. A small proportion of farmers soften themselves to cheese and yogurt. In addition, some milk remains on the farm for own use, for example for the calves. Only 7% is sold as milk. More than half of the milk is used to make cheese. More than 5% has as destination yogurt and other dairy desserts.

In the factory

The dairy factory collects milk every 3 days with a tanker. It is checked for veterinary drug residues, the amount of bacteria and the fat and protein content. The higher the fat and protein content, the higher the price the farmer gets for the milk.

The dairy factory processes the milk into various products. First they pump the milk into large storage tanks. Then they standardize the fat content. Standardization means that a centrifuge separates the milk fat from the milk, after which they add the fat again until the desired fat percentage is reached. This way you get full, semi-skimmed or skimmed milk.

The milk is then pasteurized to kill the bacteria. Sometimes even more bacteria are removed from the milk with a centrifuge.

In the factory, they squeeze the milk through very small openings to make the fat globules in the milk smaller. This makes the fat dissolve better. This is called homogenization. This ensures that the fat does not float on the milk, it gives the milk a fuller taste and a whiter color.

 The milk is then cooled and stored in a refrigerated storage tank. It is now ready to be packed. It remains refrigerated even after packaging. Dairy products are brought to distribution centers every day, before going to the point of sale.

Keep

Milk products spoil quickly. Therefore, the following storage recommendations apply:

Always keep pasteurized milk products in the refrigerator. 

After opening, put long-life milk products directly in the refrigerator. An unopened pack can be stored outside the refrigerator. 

Return milk products to the refrigerator immediately after use. An hour outside the refrigerator shortens the shelf life by a day. 

Always pay attention to the best before date. Shelf life is limited after opening. 

Make sure the refrigerator is at 4 ° C.

When milk and milk products are spoiled, you can judge this with your senses. They will smell and taste sour. Or there is a layer of moisture on yogurt, crème fraîche or buttermilk, but that does not immediately mean that the product is spoiled. If a product contains a lot of milk fat, it can become rancid or take on odors from the environment.

Related post:

https://kubauliagro.blogspot.com/2020/07/cows-milk-milk-white-engine-or-milk.html