With the arrival of Easter, chocolate becomes an almost universal desire. But what makes it such an irresistible food? The answer goes beyond taste and involves a complex reaction in the brain, which mixes science, emotion and even history.
But after all, is food a villain for health or an ally for well-being? To uncover myths and truths, nutritionist Flavia Arruda, from Santa Casa de São Roque, managed by CEJAM – Center for Studies and Research “Dr. João Amorim”, explains how it is possible to enjoy the date without guilt.
“The secret is less in prohibition and more in understanding. When we know how it acts on the body, it becomes easier to consume it in a balanced way”, he adds.
Fortunately for “chocoholics”, sweets, when consumed in moderation, can offer several health benefits and can be part of a balanced diet.
Check out 8 interesting facts about chocolate:
1. Chocolate and the brain: a connection that goes beyond taste
The feeling of happiness when eating chocolate is not just psychological. It activates brain areas linked to pleasure and reward, stimulating the release of neurotransmitters such as serotonin, endorphins and dopamine. “It can bring a feeling of comfort, but it should not be seen as the solution to complex emotional issues”, points out the expert.
2. Not everyone is the same
The choice makes all the difference. Options with higher cocoa content concentrate more bioactive compounds and less sugar. The milk and white versions tend to have a higher amount of fat and added sugars.
3. Source of antioxidants
Cocoa is rich in flavonoids, substances that help fight free radicals in the body. These compounds are associated with cardiovascular protection and improved blood circulation. “The amount of fruit directly impacts the benefits, the greater the presence of antioxidants”, says the nutritionist.
4. Excessive consumption has consequences
In the short term, the high fat and sugar content can cause nausea, diarrhea and abdominal pain. In the long term, excess is associated with weight gain, increased blood glucose, changes in cholesterol and even migraine attacks.
5. Balancing is possible
Small portions on a routine basis can be healthier than alternating between severe restriction and exaggeration, a common pattern at Easter. “When consumed in moderation, sweets can indeed be part of a balanced diet”, explains the nutritionist.
6. Chocolate wasn’t always sweet
Before becoming popular as a dessert, cocoa was consumed by ancient civilizations as a bitter and ritualistic drink. It was only with the addition of sugar, centuries later, that the product gained the profile it has today.
7. White chocolate is technically not chocolate
Despite being classified as chocolate by Anvisa, as it contains cocoa butter, the white version does not contain the fruit mass, which is where the beneficial compounds are concentrated. “Because it has a fat base, it can have a higher caloric value. The best way to understand what you are consuming is to always analyze the “.
8. It was once used as currency and status symbol
Cocoa was once so valuable that it served as currency for pre-Columbian civilizations. Over time, it maintained its place as a symbol of prestige, reward and affection. This helps to explain why, especially at Easter, chocolate is much more linked to emotion and affective memory than to consumption.
In the end, chocolate doesn’t need to be seen as a villain. For the expert, the most important thing is conscious choices: “In moderation, it is possible to enjoy the date without harm and even with benefits for well-being”, she concludes.
