What is Cocoa Good for and When to Avoid it

The aromatic cocoa drink, in addition to its rich taste, also has a number of benefits for the body. The stimulating and tonic effect of cocoa on the body is mainly due to the theobromine content (1.5% to 2%) and caffeine (from 0.4% to 0.8%). Usually, theobromine has an effect on various functions of the body.

It is important to note that, unlike caffeine, theobromine does not increase the functions, but helps to restore the physical forces of the body more quickly, especially in cases where we are put under great stress and tension. According to experts, theobromine has an effect mainly on the central nervous system.

Cocoa contains vitamins A and C, as well as B vitamins, vitamin PP. More significant is the mineral content of cocoa. The mineral composition shows fluctuations depending on the degree of ripening and fermentation.

Cocoa is relatively rich in phosphorus and potassium salts, but poor in calcium. The potassium in cocoa has an extremely beneficial effect on the cardiovascular system. The pectin substances included in its composition have a good effect on digestive functions.

As healthy as it is, however, consuming cocoa drinks in excessive can still lead to some unwanted conditions. Large quantities cause irritation of the stomach lining, it is possible to burden the liver and bile ducts.

Cocoa should also be avoided by people who have kidney problems and are prone to the formation of sand and stones in these organs.

The reason for this is the high oxalic acid content. In addition, the intake of large amounts of cocoa, according to some scientists, leads to a disturbance of the balance between calcium and phosphorus in the body.

This is also due to the diuretic effect of the cocoa drink and more specifically to theobromine. It is not recommended to drink cocoa on an empty stomach. Some experts even think that cocoa should be avoided by pregnant and lactating women, as it causes the removal of valuable calcium from the body.

The specific aroma of cocoa is due to citric and acetic acid and volatile essential oils. The high content of tannin substances in cocoa (about 5%) is the reason for the bitter and astringent taste of natural cocoa.