Ciocolată dietetică paleolitică (tocată) cu eritritol 1000 g
Ciocolata îndulcită cu eritritol și cu un conținut de cacao de 70%. Din păcate, multe ciocolate sunt etichetate greșit cu acest nume, în timp ce ciocolata neagră autentică conține în general între 60-70% cacao. Astfel, ciocolata este încă puțin amară, dar aromele speciale se remarcă într-adevăr. În schimb, dacă conține o cantitate mai mare de cacao, vorbim deja de ciocolată amară, care nu este pe placul multora.
Ingredients: cocoa mass, sweetener: erythritol, cocoa butter, emulsifier: sunflower lecithin, flavor, sweetener: steviol glycosides. Cocoa solids: 70% minimum.
Package:1000g
The positive physiological effects of cocoa:
- It contains more than 300 different valuable compounds - It is rich in minerals and vitamins, containing phosphorus, magnesium, copper, potassium, as well as vitamins A, B1, B2, B6, B12, D, and E. - It also has strong antioxidant properties thanks to its flavonoids and polyphenols. Therefore, it is effective in preventing cardiovascular diseases, cancer, and other conditions. - Due to its theobromine and low caffeine content, it has stimulating effects and enhances mental alertness. It can be effective during periods of intensive mental activity, such as exam periods. - Few people know that cocoa contains about 20% dietary fiber, which can aid in digestion.
What is Erythritol?
Erythritol is a naturally occurring sweet substance found in vegetables, fruits, which is obtained in large quantities during the cultivation of plants by fermentation, purified and crystallized to become usable for sweetening in a way similar to sugar.
However, their features differ:
- Glycemic index: 0
- Practically calorie-free (only 20kcal/100g);
- It does not raise either blood sugar levels or insulin levels;
- Unlike other sweeteners, it has no aftertaste and does not cause diarrhea
- Helps prevent tooth decay and plaque buildup;
- The foods made with it are less prone to spoiling because it does not provide a food source for fungi and bacteria;
- Diabetics, dieters, and those battling candida can also use it abundantly
- It is also suitable for baking, as it does not lose its sweet taste and does not become bitter at high temperatures.