Can you eat chocolate in fasting? Then - a counter question: is it possible to eat peas and beans in fasting? No matter how rhetorical the answer may seem, there is something to speculate about here.
The main product in the composition of chocolate is cocoa, the fruits of which, due to their name, are often attributed to the legume family. The history of some ancient monasteries, for example, Studian, gives us the tradition of distributing beans at the meal to the brethren, and they were eaten both raw and boiled. This tradition was reflected in the statute on fasting, which the Church uses to this day.
Life in the ancient monasteries was built in such a way that a very small amount of time was allotted for food and rest - just as much as was necessary to maintain strength. The rest of the time the monks spent in prayer, worship and work. Hence the peculiar diet. It was simple (what grew in the area), but at the same time allowed for physical labor. In our area, during fasting, dishes of beans and peas are often consumed. These products are very high in calories and contain a huge amount of protein, which allows you to maintain normal physical strength without breaking the fast.
South America is considered the birthplace of cocoa. According to researchers, cocoa has been used there since the 18th century BC. The range of its use was quite wide. Acquaintance with "brown gold" on our mainland happened only in 1519. The scientific name Theobroma (food of the gods) was given to it by the scientist Carl Linnaeus, exploring the culture of using cocoa in his historical homeland.
Cocoa was most often used to make hot drinks. It was only in 1828 that the technology of extracting cocoa butter and cocoa powder from cocoa beans was invented, from which hard chocolate could be prepared. The inhabitants of ancient monasteries simply did not know about cocoa or chocolate. However, it can be assumed that if they had such an opportunity, they would positively assess its benefits - and who knows, maybe the word “chocolate” would appear on the pages of the Charter.
Now a huge number of articles have been written about the benefits of chocolate and many reports have been read, so there is no point in dwelling on this in detail. Suffice it to say that the antioxidants and other beneficial substances contained in chocolate reduce the stickiness of platelets by 70% and reduce the risk of stroke, myocardial infarction, cancer and diabetes by almost 10%. In addition, chocolate is quite high-calorie and simply delicious.
With all the advantages of chocolate, a couple of dangerous points should be noted. First, it is our attitude towards it. The use of any food should never develop into an addiction to it. If a person is addicted to chocolate and cannot live a day without it, then chocolate for such a person is the first product that must be abandoned during fasting. A Christian should not become dependent on his desires and habits.
Secondly, food should not harm a person. Keep in mind that the chocolate we see on store shelves often contains unhealthy contaminants such as cocoa butter substitutes and sweeteners. There's nothing to be done: chemistry is the key to abundance. We need to check what we have in our hands: a bar of chocolate or a piece of plastic. This is inevitably reflected in the price. Good chocolate cannot be cheap, which means that we will never have much of it on our table. And there's nothing you can do about it - a little bit of good.
In general, the aesthetic side should always be present in the food culture, which puts the emphasis, first of all, not on quantity, but on quality. If we learn to apply this rule, then even a small piece of real fragrant dark chocolate eaten during fasting will not only give strength and energy, but also give joy.
Archpriest Vladislav Shestakov
Chocolate is a favorite sweet tooth. White, black, with nuts and fruit filling - in the confectionery departments of stores there is an impressive number of types of products based on cocoa beans. Today we will learn whether it is possible to eat expired chocolate, and how to recognize that the delicacy is not suitable for consumption.
Expired chocolate bar: is it possible to use it
According to experts, the freshness of products determines their appearance and smell. And if everything becomes clear with expired meat, dairy or fish products already at the first sight of products, then what about sweets based on cocoa beans? After all, it is very difficult to determine the freshness of the product by one appearance.
Manufacturers place information about the production date and expiration date on the wrapper of the confectionery. Moreover, there the buyer can find recommendations about the storage conditions of the goodies. Any violation of the storage technology of chocolate can lead to the fact that it will become unusable.
Sweetness should be stored:
- In a dry room.
- The temperature in the room should not exceed 18 degrees Celsius.
- The maximum humidity is 70%.
If the buyer has purchased an expired sweet, experts do not recommend eating it. But do not despair, and throw the goodies in the bin. On the basis of chocolate, you can prepare a dessert or pastries. After heat treatment, the delicacy will become safe to eat. How do you like the idea of \u200b\u200bmaking a chocolate pie ""?
So, it is better not to use expired chocolate. Carefully read the composition, production date and expiration date of the confectionery.
Is there a risk of poisoning
Poisoning is a disorder of the body's vital functions caused by the ingestion of toxins, poison or pathogenic bacteria into the body. The symptoms of poisoning are probably known to many. These are vomiting, nausea, stomach pain and malaise.
The probability of poisoning with expired chocolate is quite high. Old, expired chocolate contaminated with bacteria (a large amount of sugar is a suitable environment for many pathogens) can provoke intoxication of the whole organism. And this is fraught with consequences.
The first symptoms after poisoning with a confectionery product based on cocoa beans can overtake a couple of hours after eating the treat. To help your body, you should:
- Drink any sorbent (for example, black coal).
- Provide the body with enough water.
- Avoid fatty, sweet, spicy and salty foods.
Tip: To prevent dehydration, care should be taken to ensure that the victim drinks more fluids. To replenish the fluid in the body, it is better for the patient to give mineral water without gas, unsweetened fruit drink or dried fruit compote.
If the symptoms of poisoning accompany a person for more than 5 hours, you should immediately call an ambulance for gastric lavage. This condition can lead to the most serious consequences.
How to recognize "safe" chocolate
Chocolate comes in special wrappers and packages, so the buyer cannot visually evaluate the delicacy. The first thing you should be interested in when choosing a confectionery product is, of course, the production date. Got fresh chocolate? Then print and evaluate its appearance.
Quality and fresh chocolate:
- It has a smooth and glossy surface.
- When breaking it into pieces, you will hear a characteristic crack.
- Gives off a strong cocoa scent.
If you notice a white coating on the surface of a confectionery product, then most likely an unscrupulous manufacturer violated the technology for preparing treats, or used low-quality ingredients.
Often, a white coating appears as a result of improper storage of goodies, or sudden changes in temperature. Is it possible to use chocolate with white coating? Definitely yes. Deliciousness does not carry danger as such. The only white coating negatively affects the taste of the confectionery.
Signs of the end of the shelf life of goodies
A very important point is to determine the true unsuitability for consumption. Expired chocolate is the exception when the use of treats after the expiration date is allowed for another 6 months. This "white" list includes only high-quality chocolate, and not its analogues with a dubious composition.
Among the most common signs of the end of the shelf life of goodies are:
- The presence of an unpleasant odor. Explore the flavor of the treat. If you feel a pronounced smell of fat or the so-called "old age", then it is better to get rid of the confectionery.
- Bad taste. Taste the treat. Feel the bitterness or taste of oil? Most likely, the product is not suitable for consumption.
- The presence of holes, uneven surface, the formation of a white film.
Chocolates with fillings deserve special attention. And if the shell of the delicacy is suitable for consumption, then the “save” filling will not work. To study the safety of eating chocolates with filling, study the "filling". Hardness and a sour smell are a clear sign of the end of the shelf life of a treat.
Chocolate is such an alluring sweetness around which a whole cloud of questions arises every day. It is not surprising that it is he who is considered a sweet antidepressant, a weakness not only for children, but for adults.
What is actually true, and what is complete nonsense? Which myths about chocolate are fundamentally wrong, and which ones are true? Is chocolate so dangerous for a figure and what is its open storage fraught with?
1. Is it possible to eat chocolate while losing weight
Yes, eating chocolate on a diet will only benefit. Of course, subject to a few "buts".
- The share of natural cocoa in a delicacy bar must be at least 70%.
- The daily norm of chocolate should not exceed 25 grams.
- The process of eating dessert is best scheduled in the pre-dinner time.
Being "on a diet", it is better to give up white chocolate and bars with fruit, caramel filling - extra calories.
Before eating chocolate, freeze it in the freezer - "nibbling" will prolong the process of eating and increase pleasure. Slow resorption of pieces - will allow you to quickly convey the impulses of "satisfaction" to the brain, reducing the potential portion.
2. What vitamins are in chocolate - is it useful
In addition to vitamins B1, B2 and B3, real chocolate is rich in calcium, magnesium, sodium and phosphorus.
The systematic consumption of treats in the "necessary" proportions - activates the production of tryptophan. Such an amino acid involved in the process of cell regeneration, "shaping" a healthy appearance. In addition, tryptophan raises the level of serotonin - the "litmus test" of your mood. The more it is, the less stress you feel.
Consumption of an organic product, real chocolate, has a positive effect on overall well-being. Moreover, both physical and psychological.
Don't forget, we are talking about chocolate, which contains at least 70% cocoa, and it is eaten in the morning.
3. How much chocolate can you eat per day without harm to health
The restriction in servings of goodies exists only because of the high content of sugar and oil in it.
If we imagine that we have the purest, 100% chocolate, then according to the recommendations of doctors, its “dose” can vary around 60-80 grams per day. Again, restrictions are imposed due to the vegetable cocoa butter content. Which also needs to be limited.
Of course, chocolate over 75% cocoa is a pleasure for everyone. The most common options that are sold in supermarkets have 45-50% indicators in the composition. The "dose" of such tiles should be limited to 25 grams per day, with weight loss - somewhat less.
4. Can I eat chocolate at night
The consumption of chocolate at night is not recommended, not even because of its calorie content.
The thing is that 10 minutes after eating chocolate, changes occur in the human body: “wake up” impulses enter the brain, all internal organs “start up”, mental activity is activated.
Do you really need such changes right before bedtime? Why activate the body if it will soon need to be “put to sleep”?
5. Expired chocolate - can you eat it
Chocolate with a coating - what's wrong with that? A sweet product that does not require any supernatural storage requirements. Can it be eaten?
Of course, chocolate expired by a couple of weeks is unlikely to cause irreparable harm to health. However, if the product has been "overstored" for several months, then its consumption is undesirable.
The thing is that the fats contained in cocoa tend to oxidize over time. Incorrect storage or expired shelf life - activate the spoilage process, "folding" fats to the wrong structure.
Their entry into the body is fraught with long-term digestive disorders (while the fats are in the tract), pain and colic in the intestines, flatulence and loose stools.
Swelling circumstances - the presence of the filling in chocolate or its "open" storage. Either option should prompt you to immediately throw the treat in the trash. The filling - it contains perishable substances, open storage - oxidizes fats many times faster + attracts "small" living creatures, let it multiply into sweets.
Chocolate is made from dried, roasted, and crushed cocoa beans, which are then mixed with various ingredients such as sugar, milk, vanilla, soy lecithin, and the like. The cocoa content of the chocolate you buy (for example, 85%) corresponds to the percentage of cocoa solids.
Dark chocolate contains no milk, while milk chocolate contains a lot of sugar, quite a lot of milk, and a small amount of real cocoa. White chocolate, on the other hand, contains cocoa butter, milk, and sugar, but is stripped of the other fat-free cocoa solids and the benefits they provide.
Can you eat chocolate while on keto?
In general, you can, but there are a few things to consider:
1. Always choose dark chocolate with a high cocoa content
The darker the chocolate, the better, since the higher the percentage of cocoa, the less net carbohydrates the chocolate will contain, and the more benefits your body will receive. Choose at least 70%, or if you prefer, go for 85% or higher.
2. Always read the label
Expert opinion
Alena Kovaleva
Former "carbohydrate addict", happy mom and editor-in-chief of KetoDieto.
Ask an expertMake sure your chocolate is free of soy, artificial sweeteners, or sugar. If you buy sweetened chocolate, make sure it's sweetened with stevia, erythritol, or any other keto-friendly .
3. Avoid Milk or White Chocolate
- Note: the amount of net carbohydrates per 100 g is indicated
4. Remember that even dark chocolate is still a high-calorie candy.
This means that you should consume it in moderation. Most types of chocolate contain between 500 and 600 calories per 100 grams, sometimes even more. Also, the carb content makes it perfectly acceptable for a small bite, but less than ideal if you want to eat half a bar.
5. If you find it hard to limit yourself, it is better to remove chocolate from the diet.
6. Chocolate contains caffeine
The darker the chocolate, the more it will contain - usually 17.5 to 70 mg of caffeine per 100 g, which is a negligible amount compared to real coffee (which contains 65 to 150 mg of caffeine per cup), but if you are especially sensitive to it, eat chocolate at the beginning of the day .
health benefits of chocolate
Now let's look at the benefits of chocolate.
Chocolate contains a lot of good fats - monounsaturated and saturated. But, in fact, saturated fat has not been directly linked to heart disease, so there is no need to fear it. The type found in chocolate is stearic acid, which does not adversely affect LDL (“bad”) cholesterol levels.
In general, chocolate consumption is even associated with improved cardiovascular health. This is mainly due to its high flavonoid content, making it an anti-inflammatory food that helps the body manage oxidative stress.
Do you love chocolate?
Adore)No
Dark chocolate, rich in flavanols, has another important benefit - it protects against harmful UV radiation.
Pretty amazing, right?
Plus, chocolate is high in fiber, which is great news for your digestion. The fiber content will vary from brand to brand, but in most cases it will be between 10 and 20 grams per 100 grams.
Chocolate also contains large amounts of magnesium, iron, copper, potassium, selenium, etc.
Recipe for homemade chocolate bars
You can easily make keto chocolate bars at home using simple ingredients such as:
- 2 tbsp unsalted butter
- 2 tbsp coconut oil
- 28 g cocoa (100%)
- 1 tbsp heavy cream
- 2 tbsp powdered erythritol (or a mixture of monk fruit)
- 1/4 tbsp vanilla extract (optional)
- 1 pinch of sea salt
Cooking: just melt the butter, coconut oil, and cocoa, and mix well. Add heavy cream, sweetener and vanilla extract and stir again. Sprinkle with a pinch of sea salt, then pour the chocolate mixture into your desired mold and sprinkle sea salt on top. Place in the freezer and freeze for an hour.
Outcome
There is no doubt that dark chocolate (85% or higher) is a much better alternative to traditional high carb desserts. If you crave something sweet from time to time, there is nothing wrong with consuming it in small amounts. Just remember the key word: moderation.
Did you find chocolate in the bins, the expiration date of which had expired not so long ago? Of course, the first thought is to throw it away as soon as possible, but do not rush to send the product to the bin: the situation where an answer is needed to the question of whether it is possible to eat expired chocolate is not as unambiguous as it might seem at first glance.
No risk to health
Experts say that the quality of food is primarily determined by such parameters as appearance and smell. What to do in the case when the delay pleasantly excites the olfactory receptors with a delicate aroma of cocoa, but its surface is covered with white spots?
Let's not argue, the sight is not the most pleasant, however, the plaque is not dangerous to the health of a person who has eaten expired chocolates. The presence of white spots indicates that storage conditions have been violated. After all, chocolate is recommended to be kept in a dry room, the temperature of which does not exceed 15-18 ° C. And in case of too high a temperature, part of the fat contained in chocolate sweets melts and comes to the surface, forming a white coating.
In retail, a product whose appearance has suffered as a result of improper storage is prohibited by current law from being put up for sale, but you can safely eat chocolate treats forgotten on the refrigerator shelf.
Are expired chocolates eligible for a second chance?
As you can see, in relation to chocolate, you can not be the most categorical consumer. If you eat an expired chocolate bar after its expiration date has come to an end, nothing bad will happen to you.
In order not to be unfounded, we denote in numbers the possible time periods for storing expired chocolate. After the expiration date of its expiration date, dark chocolate can be stored for another six months, while a chocolate product with a filling fulfills its own in two to four months.
However, when purchasing bulk products in a store, say, cookies covered with chocolate icing, do not flatter yourself when you see the packing date on the package, which is not equal to the expiration date, which is calculated from the date of manufacture. Only the seller knows when the cookies were made, so we recommend that you refrain from such purchases.
Do not eat chocolate, including natural, the expiration date of which has passed more than six months ago. The presence of an unpleasant smell, mucus or mold should also spur you to make the only right decision - unconditionally getting rid of spoiled chocolate.
Another, no less interesting point associated with a stale delicacy is that food moth larvae love to settle down on chocolate. Yes, the waste products of insects do not pose a danger to human health, but the very fact of eating such sweetness does not cause positive emotions.
Expired but still good chocolate
If you are somewhat confused by the appearance of expired chocolate, we advise you to use it as one of the components for homemade treats.
What can be done with expired chocolate? Chocolate melted in a water bath or in the microwave is perfect as a dessert sauce for homemade ice cream. Cherries, prunes or walnuts would benefit from being covered in chocolate. Expired cocoa powder is also useful here, in which fruits and nuts can be rolled in chocolate. 
To please family and friends with baking, bake a marble cake or muffins with chocolate chips. In addition, you can use the idle mixer and use it to prepare sweet cocktails with the addition of chocolate topping.
It’s hard to argue with the fact that an expired product is inferior in quality to a fresh one, so be careful with your favorite treat: go to the store for fresh chocolate, and use the expired one for culinary experiments.
