We hear it often that chocolate is a excellent anti-oxidant and has, therefore, health advantages. So what’s an anti-oxidant agent and how does it work. It’s not tricky to explain and there’s research available for those who need more info. Generally, however, an individual should look upon it as something that counter-acts disease (you can try this out). It does this by’tapping’ itself onto a free radicle, which is a disorder laden molecule searching for a cell to engage.
Anyone with a background in chemistry, even at college level, will understand how molecules of matter join with others to form components. They comprise a nucleus with an electric charge which has room for reverse charges to attach to it.
Free radicals are molecules with unpaired electrons. As they enter the body they search for cells which may be robbed of electrons. This causes damage which, over time, can manifest as ailments ranging from aging of the human body to cancer.
When anti-oxidant levels are low, such as through poor nutrition, the immune system is overloaded and toxins take effect more readily. These unpaired electron microbes are extremely dangerous. They are looking for what other cells have that they require and can easily capture. That’s why food which are known anti-oxidants are significant.
They capture the free radicals by offering to pair them and thus cancel out cell damage. The more we have the greater the protection. Vitamins are terrific anti-oxidants and the effect of vitamin C’s action against germs is well-known.
So what about things like chocolate? Cocoa where it is manufactured contains powerful anti-oxidants called polyphenols. It is the same found in grapes, berries, and wine. It also contains catechins and epicatechins which are found in green tea. These elements are found in the beans, however, not necessarily the final product.
Chocolate goes through a refining process and is fabricated using things like sugar, protein, and fat. Any heat applied to an anti-oxidant has the ability to kill it and the way this finished product is generated is through heat.
The pleasure of chocolate by most speaks of its own popularity. As to its health benefits one shouldn’t fails to take into account the calories and other things it signifies. Some producers also add MSG (monosodium glutamate) to which many are allergic, as I am. Consequently migraine headaches may occur after consumption of certain brands.
Norma Holt has knowledge that enables her to understand several problems. Social, political, and behavioural problems are usually on her list for discussion and the depth of her study will amaze.