Tips to make chocolate healthier and eat without fear

With the arrival of Easter, it becomes increasingly difficult to resist temptations and not try the different combinations of chocolates. For those who follow a healthy diet, the date can become a challenge. However, did you know that it is possible to eat without guilt? Nutrologist Ana Luisa Vilela, a doctor specializing in weight loss in São Paulo, says there are alternatives.

“Carob is a fruit that is increasingly gaining supporters to replace chocolate, since, as it is naturally sweeter, it is often used in the preparation of bonbons, Easter eggs, mousses and cakes. In addition to having fiber, antioxidants, low amounts of fat and sugar, it still does not contain caffeine or gluten in the composition”, explains the nutrologist.

She explains that, in addition to ready-to-eat versions of carob sweets, it is still possible to create recipes replacing chocolate with fruit in a 1:1 ratio. chocolate in the recipe, just replace it with the same amount of carob.

invest in cocoa

For those who don’t give up chocolate, the doctor says you don’t need to scratch it from your diet, you just need to be careful with which version you’re choosing. It is also necessary to analyze the labels. “The 70% versions cocoa are a good alternative, and it is also worth putting the chocolate in the freezer frozen in small pieces, so it will take longer to melt in the mouth and provides satiety at the exact slow pace that the brain needs to send a signal that the sweet has already been consumed in the right amount. right and without exaggeration”, he indicates.

Keep an eye on the ingredients

The professional tells that it is necessary to keep an eye on the labels of the versions of chocolate diet; even without sugar in the composition, they can be highly caloric due to the amount of fat. “When checking the table of ingredients, the first thing that appears should be cocoa, not butter; and you still need to mention that the product is low calorie”, he warns.

Differences between carob and cocoa

The doctor reveals that there are important differences between carob and cocoa. “What most differentiates these two products is the amount of two of their components. Cocoa contains 23% of fat, and carob has only 0.7%. On the other hand, cocoa is poorer in sugar (5% of its composition), while carob has between 38% and 45% of sucrose, glucose and fructose ”, she clarifies. The nutrologist lists the main differences:

carob

• It has twice the amount of calcium compared to cocoa;
• It is free of a migraine-triggering compound;
• It is caffeine and fat free.

Cocoa

• Contains oxalic acid, which interferes with calcium absorption;
• It can cause migraines in some people;
• It is high in sodium and fat.

By Mayra Barreto Cinel