Addicted to chocolate? One of these 5 ingredients night be why

Refined sugar

The first and perhaps most obviously harmful ingredient is refined sugar. It is the main component of most types of chocolate, especially milk and white chocolate. Excessive sugar consumption is associated with some problems: from excess weight and tooth decay to an increased risk of developing type 2 diabetes and cardiovascular disease. In addition, sudden spikes in blood sugar can lead to mood swings and fatigue.

Hydrogenated fats

Another dangerous ingredient often found in cheap chocolate is hydrogenated vegetable or trans fats. They are added to reduce the cost of production and give chocolate a firmer texture and longer shelf life. Trans fats raise the level of “bad” cholesterol in the blood and lower the level of “good” cholesterol, which significantly increases the risk of developing heart disease, stroke, and other cardiovascular problems. Fortunately, many manufacturers are now abandoning the use of trans fats, but you should still read the ingredients carefully.

Palm oil

Palm oil is a rather controversial ingredient. On the one hand, it is a natural vegetable fat. On the other hand, its excessive consumption can also negatively affect blood cholesterol levels. In addition, palm oil production is often associated with environmental problems, such as deforestation. In chocolate, palm oil improves texture and prevents melting at room temperature.

Artificial flavors and colors

Some manufacturers, especially in producing low-cost chocolate products, may use artificial flavors (such as vanillin) and colors to mimic the taste and color of real chocolate. These chemicals can cause allergic reactions, headaches, and other unpleasant symptoms in sensitive people. It is better to give preference to chocolate with natural ingredients.

Sugar (sucrose)

And now we come to the main “culprit” - sugar, which is found in large quantities in most types of chocolate. Sugar is the ingredient that can cause real addiction. Eating sweets stimulates the release of dopamine in the brain, a neurotransmitter associated with feelings of pleasure and reward. This mechanism is similar to that of drugs, although in a less intense form. Regular consumption of large amounts of sugar can lead to the formation of a habit, when a person feels a constant need for a sweet “dose” to get satisfaction. This can manifest in an uncontrollable desire to eat a chocolate bar, even if there is no hunger, and in feelings of irritation and discomfort when refusing sweets.

How to choose healthy chocolate?

To minimize the negative health effects of chocolate, you should follow a few simple rules:

Choose dark chocolate.

It contains less sugar and more healthy cocoa beans, a source of antioxidants.

Read the ingredients carefully.

Make sure that cocoa beans, cocoa butter, and sugar (in small amounts) are at the top of the ingredient list. Avoid chocolates with hydrogenated fats, large amounts of palm oil, artificial flavors and colors.

Control portions.

Even high-quality dark chocolate should be consumed in moderation.

Pay attention to sugar content.

Choose chocolate with as little sugar as possible.

Sources: WHO, American Heart Association, Mayo Clinic, Harvard T.H. Chan School of Public Health.

This material is for informational purposes only and should not be used for medical diagnosis or self-treatment. Our goal is to provide readers with accurate information about symptoms, causes, and methods of detecting diseases. RBС-Ukraine is not responsible for any diagnoses that readers may make based on materials from the resource. We do not recommend self-treatment and advise consulting a doctor in case of any health concerns.