An expert from the University of Guadalajara recommends choosing chocolate that contains at least 70% cocoa, preferably dark and sugar-free. Delia Guadalupe Estrada Palafox explains the difference between cocoa, cocoa powder, and chocolate, highlighting the importance of moderation and quality. Estrada Palafox states that the fundamental difference between cocoa, cocoa powder, and chocolate lies in their purity. The key to incorporating this food into the diet without the risk of weight gain or dental problems lies in the quality of the product and maintaining moderate and occasional consumption. Moderate chocolate consumption can provide a pleasant sensory and emotional experience, based on the chemical composition of cocoa. Delia Guadalupe Estrada Palafox, director of the Academic Department of the Nutrition Sciences career at the Autonomous University of Guadalajara (UAG), explains that the well-being generated by this food has a scientific basis linked to the Theobroma cacao tree. The transformation process of cocoa begins with the cocoa seed, which, after being dried, roasted, and ground, becomes cocoa powder. Estrada Palafox details that processing is decisive for the quality of the product. Products with a higher cocoa concentration preserve superior nutritional properties, such as magnesium, selenium, and antioxidant compounds called polyphenols and flavonoids, which protect cells from external factors such as stress and pollution. The expert points out that cocoa provides tryptophan, an essential amino acid that the body uses to produce serotonin, a substance responsible for feelings of relaxation. Fermentation and drying are critical stages where aroma and flavor develop. This powder is the base ingredient for various beverages and desserts. In contrast, commercial versions usually present high levels of added sugar and fats, which increases the caloric intake and reduces the original benefits of the seed. While the impact on mood is positive, it is usually temporary, functioning mainly as a stress reliever at specific times. To conclude, the expert emphasizes that moderate consumption of quality chocolate can be part of a healthy lifestyle, but it is important to avoid products with high sugar content.
