On World Chocolate day: Highlighting the health benefits of having chocolate in office.
Who doesn’t love chocolate? Chocolate can spread a smile across anyone’s face. There are numerous studies that have emphasised the various health benefits chocolate can have. If you are looking for some really good excuses to indulge in chocolates, we give you some reason. In a conversation with Founder Institute of Bakery and Pastry Arts, Chef Balendra Singh highlights reasons why chocolate is good during your office hours.
It puts you in a better mood:
Chocolate (darker, the better) is rich in serotonin, which is a natural anti-depressant. It also stimulates endorphins, the chemicals that bring a feeling of pleasure. According to a study, people who eat polyphenol rich chocolate once in a day were more content and calmer than people who don’t drink it.
Improves performance at work:
Some of the researchers from a University in West Virginia stated that chocolate has the power to extend our attention spans, shorten our reaction times, improve our problem-solving skills, and boost our memory.
Acts as a stress buster:
Consuming dark chocolate can help in reducing stress, which is much needed when you are at work. Magnesium is a really best stress buster and is dubbed as the “original chill pill”. Magnesium tones down stress by releasing cortisol the stress hormone.
Magnesium is highly missing from our plates and chocolate contains a generous amount of this mineral. It is believed that we want chocolates due to the presence of magnesium.
Makes you smarter:
You already know that chocolate can boost your memory and increase your attention span. But, do you know chocolate can actually make you sharp and smart? A study has found that the more chocolate a country consumes the more Nobel Prize winners it has. Yeah, it may sound like a stupid joke, but this study was published a reputed organisation – New England Journal of Medicine – which is less likely to play pranks. That is to say that consuming chocolate can enhance brain plasticity and is neuroprotective – a trait that is connected to increased intelligence.
The primary food for years:
Chocolate was first introduced in Europe in 1900 BC, after its discovery by the Spanish conquistadors. By the 20th century, chocolate was considered as an important part of the meal and was given in the rations that were provided to the US soldiers in the war.