Chocolate

One of my favourite foods is chocolate.I love it very much.

One day I wanted to make a chocolate with my sister but it wasn't so tasty like in shops :( 

In our English class we ate a Belgian chocolate and it was so tasty.

Chocolate has positive and negative sides:

Positive

• Cocoa or dark chocolate may positively affect the circulatory system
• There is some evidence that eating chocolate can help reduce the risk of certain cardiovascular problems and also reduce blood pressure in both overweight and normal adults.
• Chocolate may boost cognitive abilities.
• Dark chocolate may lower cholesterol levels in adults. Although basic research has provided preliminary evidence that polyphenols in chocolate might inhibit oxidation of LDL cholesterol, few results from clinical trials are conclusive about such an effect in humans.
• According to one study, chocolate consumption correlates with lower body mass index.
• Other possible effects under basic research include anticancer, brain stimulator, cough preventor and antidiarrhoeal activities.
• Cocoa beans contain a large amount of chemicals called flavonoids. Some scientists believe that these flavonoids can be used to create natural supplements to ease diarrhea symptoms. Dark chocolate contains high concentrations of cocoa and may offer mild relief.

Negative

• Chocolate is believed to cause heartburn because of one of its constituents, theobromine, relaxes the oesophageal sphincter muscle, hence permitting stomach acidic contents to enter into the oesophagus.Theobromine is also toxic to many animals because they are unable to metabolize it (see theobromine poisoning).
• The unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, increases the risk of obesity. Raw chocolate is high in cocoa butter, a fat which is removed during chocolate refining, then added back in varying proportions during the manufacturing process. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.
• Chocolate and cocoa contain moderate to high amounts of oxalate, which can cause some health concerns particularly for individuals at risk for kidney stones.
• Chocolate absorbs lead from the environment during production, and there is a slight concern of mild lead poisoning for some types of chocolate. In a study from Nigeria, the average lead concentration of cocoa beans was less than 0.5 ng/g, among the lowest reported values for a natural food, with lead concentrations ranging from 70–230 ng/g for raw and processed cocoa.These measurements "are consistent with market-basket surveys that have repeatedly listed lead concentrations in chocolate products among the highest reported for all foods. One source of contamination of the finished products is tentatively attributed to atmospheric emissions of leaded gasoline, which is still being used in Nigeria.the figures are still comparatively low when compared to 200,000 ng, which is the WHO tolerable daily limit for lead consumption.
• Research on elderly people showed chocolate might cause osteoporosis.
• A few studies have documented allergic reactions with chocolate in children.
• There is some evidence that chocolate may be addictive.