Chocolate during pregnancy - benefits and harms

Chocolate is a favorite product of pregnant women. Very often, the expectant mother is drawn to sweets, and milk tiles are absorbed at an uncontrollable pace.

Nutritionists and doctors have nothing against eating chocolate, however, they insist on compliance with reasonable dosages and restrictions. This is especially true for allergic women, as well as pregnant women who have gastrointestinal tract diseases and endocrine system disorders.

On the other hand, in some cases, sweetness can produce a healing effect and support a woman in her difficult situation.

Composition and types of chocolate

A rich confectionery product is made from cocoa beans or cocoa powder with added butter. Depending on the concentration of cocoa, chocolate is divided into the following types:

• black - 70-80% of the powder (good indicator);
• milk - 30-50% of cocoa beans;
• white - 0% cocoa.

Dark chocolate contains virtually no cocoa butter, so a bitter aftertaste is achieved through a combination of sugar and powder. A third of milk tile consists of fast carbohydrates - sugars, and 15% of dried cream or milk with high fat content, which does not make it a useful sweet during pregnancy. White chocolate has nothing to do with classic, as it consists exclusively of milk powder and cream, fats, sugars, vanillin and flavor enhancers.

Classic black or milk chocolate has the following components in varying proportions:

• proteins - up to 8%;
• saturated fats of plant and animal origin - up to 40%;
• carbohydrates (mainly sugars) - about 6%;
• alkaloids (known to all caffeine, as well as theobromine);
• tannins;
• tryptophan;
• anandamide;
• phenylethiolamine;
• trace elements (magnesium, iron, calcium, phosphorus, sodium and others);
• B vitamins and others;
• organic acids;
• flavonoids.

If we talk about the benefits of chocolate during pregnancy, then each type should be ranked depending on the properties.

1. White chocolate. It does not contain cocoa, which demonstrates beneficial properties for the body. Dyes, thickeners, preservatives, flavor enhancers and sweeteners are used to obtain a characteristic taste and pleasant appearance. Sugars and fats adversely affect the body of the expectant mother, lead to blockage of blood vessels by cholesterol and toxins, and inhibit digestion.
2. Lactic. This type contains a sufficient amount of cocoa powder, which makes it a useful treat during pregnancy. Of course, you should observe the dosage and not get carried away with the options with the filling, because for a rich taste the same dyes, flavor enhancers and other chemicals are involved.
3. The black. Despite the bitterness, such chocolate was and always remains the most useful confectionery product. It practically does not contain sugar and fat, has a low calorie content, therefore it can be used for medical and dietary nutrition. A few small squares of goodies help mom on a long journey, as they perfectly satisfy the feeling of hunger and energize the body. Of course, doctors do not recommend consuming more than 30 g because of the high caffeine content.
4. Hot. Mostly sold in soft packs and sticks in the form of a soluble powder. There is nothing useful in the drink - the cocoa content is meager, but a high proportion of sugars, fats and dry ingredients. If you want a hot drink, then prepare it yourself (take 2 teaspoons of cocoa and sugar for 1 cup of boiling milk).

Is chocolate good for pregnant women?

The positive properties of the confectionery product are due to its composition.

1. Tryptophan is involved in the secretion of hormones of happiness - phenylethylamine and serotonin. They increase mood, improve the general condition of the body, help to overcome depression, irritability, nervousness, anxiety and insomnia.
2. Theobromine stimulates contractions of the heart muscle, which affects the normal flow of blood through the placental circle to the baby. The component also provides relaxation of the muscle system, due to which spasms (head and dental pains, intestinal colic) are eliminated. Theobromine gradually dilates blood vessels, which regulates blood circulation and helps lower blood pressure. That is, the use of chocolate is the prevention of hypertensive conditions (hypertension, eclampsia and preeclampsia). Also, theobromine's “competence” includes irritation of nerve fibers inside the kidneys, which leads to their self-cleaning and removal of excess fluid. That is, it is safe to say that chocolate helps to reduce puffiness.
3. Iron is involved in the transport of oxygen to tissues and cells, raises the level of hemoglobin and red blood cells, which is important for the expectant mother. Chocolate can prevent pregnant anemia.
4. Magnesium provides the development and strengthening of the nervous system of the child, lays the cells of the brain. For a pregnant woman, the microelement is also important, as it increases concentration and productivity, reduces the manifestations of stress.
5. Flavonoids, as natural antioxidants, inhibit cell oxidation, thereby prolonging their life and youth. They also fight with radionuclides, toxins and pathogenic microflora, tempering the immunity of mother and baby.
6. Caffeine in reasonable dosages (up to 150 mg per day) is not only harmless, but also beneficial. It mobilizes the body’s reserves, relieves chronic fatigue and lethargy, loss of strength.
7. Calcium provides the bookmark of the skeleton of the child, supports and strengthens the bone, cartilage of the pregnant woman. It also prevents the washing out of beneficial components from enamel, which often leads to crushing of teeth in pregnant women.

Chocolate Harm

The negative influence of the sweet product is due to the following properties.

1. Chocolate is not a natural substance, but is obtained artificially in the processing of cocoa beans, fats, oils, dry powders of milk and sugar. It's hard to call it dietary.
2. The abuse of caffeine leads to overexcitation of the nervous system, resulting in exacerbated pregnancy problems: nervousness, anxiety, irritability, mood swings. Frequent consumption of chocolate in the evening negatively affects the quality and duration of sleep.
3. In large doses, chocolate affects blood circulation, disrupts blood flow to the pelvic area, which can cause fetal hypoxia.
4. A treat in a volume of more than 30 g per day enhances heartburn, increases the acidity of the stomach and can cause exacerbation of ulcers, gastritis and colitis.
5. Chocolate belongs to the category of strong food allergens that cause an acute reaction up to Quincke's edema. In addition, abuse of the product can lead to a congenital allergy to cocoa products in the baby, the appearance of atopic dermatitis. A side effect is the fact that cocoa removes histamine from the body, which helps fight allergies.
6. Due to the high sugar content, chocolate should not be consumed by women with impaired glucose tolerance.

Strict contraindications for use:

• diseases of the digestive tract and kidneys (including urolithiasis and kidney stones);
• hypotension;
• diabetes or gestational diabetes;
• allergy to cocoa products;
• pathologies or complications of pregnancy;
• eating disorders (nausea, heartburn, flatulence);
• chronic insomnia;
• obesity of the first and second degree.

In other cases, the pregnant woman can afford a few squares of natural chocolate, which will only benefit her and the baby.Enough 20-30 g of goodies to improve mood, get rid of chronic fatigue and ensure the normal formation of the central nervous system of the child.

Video: the benefits and harms of chocolate