Chocolate’s Dark Side

With Valentine’s Day only one-day away, shops selling chocolate are flooded with customers

Chocolate is usually made with a mix of 22 percent cacao powder, 26 percent sugar, 38 percent cacao butter and 14 percent milk. The ratio of the main ingredient will vary according to the kind of chocolate being produced.

Sookmyung Women`s University Food and Nutrition Department Professor Han Yeong-sil says, “The more sugar and milk added, the more the bitter taste of cacao will be smoothed over, and the more your waist will increase.”

Because of this, chocolate is one food that dieting people stay away from. Chocolate’s high calories do not come from sugar but from fat, which only makes up 20 percent of chocolate. Catholic University of Korea Medical School professor Kim Se-hong said, “There are research results indicating that before having a meal, eating chocolates and other oily products will actually make one feel full, which leads to eating less and helping one diet.”

Benefits of Chocolate—

When a diabetic suddenly develops hypoglycemia, consuming chocolate gives the body a sugar boost and helps block hypoglycemia symptoms. This is because chocolate contains a significant number of monosaccharides that are rapidly absorbed by the body and that quickly raise a person’s blood sugar level.

Obviously, if a diabetic who has not received proper treatment eats chocolate, his or her blood sugar will not be controlled, and this might lead to side effects such as kidney disorders or retina degeneration.

Flavonoids, one of the components of chocolate, have antioxidant properties and are good for preventing aging. In addition, they prevent blood clots caused by blood platelets sticking together and improve blood vessel functions, hence protecting the cardiovascular system.

But Kim cautioned, “Most chocolate products have a much larger proportion of oily ingredients, such as powdered whole milk, than the original main ingredient, cacao, and often they will be harmful to the human body. If you are health conscious, it is advisable to eat dark chocolate, which is lower in sugar and fats.”

On the other hand, polyphenols, which are antioxidants, are present in greater amounts in chocolate when compared to green tea and wine. Nevertheless, the amounts are low so “eating chocolates to delay aging” is a bit far-fetched.

Recently, there has been plethora of studies claiming that chocolate not only prevents cardiovascular disorders, but also improves digestion.

Diet Breakers—

Milk chocolate is usually high in calories. It contains about 200 Cal per 50 grams, or two thirds of a rice bowl. An average chocolate bar will have about 300 Cal.

Samsung Seoul Hospital nutrition guide Cho Yeong-yeon said, “Chocolate is a high-calorie food, and therefore is harmful to obesity and fatty liver patients. Diabetes, fatty liver, and high blood pressure patients should all avoid it.”

Chocolate also aids bacteria sticking to teeth and reduces saliva’s neutralization of acids in the mouth. Acidity corrodes teeth and is one of the main factors that lead to cavities.

The occurrence of cavities depends on the amount of sugars and how long they have resided on teeth, so it is advisable to brush right after eating chocolate.

Not only is there a high amount of fat in chocolate, it is also relatively high in saturated fatty acids that increase blood cholesterol levels. That is why it should be avoided to prevent and cure hyperlipemia.

Chocolate also contains caffeine, which can worsen symptoms of epileptic bladder inflammation, irritable colon syndrome, anxiety disorder, migraines, and acid reflux syndrome.

Jin-Han Lee likeday@donga.com