How chocolate affects teeth. How chocolate affects tooth enamel. What do we know about the composition of chocolate

Nutritionist Natalya Nefyodova presents the results of the latest scientific research about the benefits of dark chocolate. What disease will help prevent the use of chocolate and others Interesting Facts in the article.

You have already learned from the previous article on our site about how to choose the right chocolate. If you still do not know which manufacturer to give preference to when choosing a chocolate treat, we recommend that you read the article at the link.

Flavonoids

These are polyphenols plant origin. They act as antioxidants and have an anti-inflammatory effect - a beneficial effect for diseases such as atherosclerosis.

Interesting! Atherosclerosis is a plaque that forms on the arteries and causes myocardial ischemia over time, i.e. the heart muscle is not fed with oxygen and occurs heart attack(heart attack).

How does atherosclerosis appear?

First, there must be damage to some vascular wall in order for cholesterol to “attach” there. The antioxidant properties of flavonoids help prevent, firstly, damage, and secondly, when some tissue is damaged, inflammation appears on the surface of the vessel.

1. Oncology prevention

Like theobromine, flavonoids act as a defense against oncological diseases. They reduce blood viscosity, which is useful for those who are at risk for blood clots - postoperative patients. If blood aggregation (viscosity) is increased, it prevents the formation of blood clots, blockage of blood vessels, heart attack. Flavonoids lower blood pressure.

2. UV protection solution

A study was conducted on apples, because. flavonoids are also contained in this fruit, it was found that those apples that contained more flavonoids could stay in the sun more and not spoil. Therefore, flavonoids protect against UV rays.

3. From "bad" cholesterol

Flavonoids lower the concentration of low density proteins - this is "bad" cholesterol. They regulate and take part in the metabolism of carbohydrates, in the mechanism of aging, thanks to their antioxidant and anti-inflammatory properties, they protect against cell DNA damage. In addition, they protect the walls of the endothelium (the inner side of the vessels).

4. Antibacterial agent

They have antibacterial properties. Separately and in synergy, they can work with antibiotics. They even help eliminate bacteria such as Helicobacter (Helicobacter), which causes ulcers in the stomach.

Interesting! A stomach ulcer can only be caused by the presence of the Helicobacter bacterium, and nothing else, contrary to common stereotypes about malnutrition and other reasons.

The benefits of chocolate for youth

The use of chocolate has a beneficial effect on the skin and helps to maintain youth due to the fact that it dilates blood vessels, in particular those that nourish the skin of the face. Helps maintain beauty through antioxidant and anti-inflammatory properties, against cell damage, plus UV protection.

Formation of a white coating on chocolate

It's not harmful! It's not mold or bacteria. This is the so-called “blooming” of chocolate, which is formed when it is stored improperly. White coating on chocolate is formed from the fats and sugars found in chocolate, no matter how bitter it is.

Interesting! Even dark chocolate contains sugar. Even if it is a minimal amount of sugar compared to milk, but nevertheless it is there. The calorie content of even dark chocolate is very high - about 519 kcal per 100 g. It should not be consumed in unreasonable amounts.

Due to incorrect storage temperature, sudden changes temperatures, these substances crystallize on the surface of the chocolate. The correct temperature for storing chocolate is from 14 to 18 degrees, but not from 0-5 degrees, as in the refrigerator.

Natalia Nefyodova studies and analyzes food products, how they are prepared and how they affect the body. Using her experience and knowledge, she is willing to lose excess weight with health benefits and without starvation.

Harms the figure, provokes skin problems and destroys teeth. Is chocolate so terrible, as some experts say, or is it useful properties in it much more than harmful? Gastroenterologist Alexey Paramonov tells whether it is worth being tormented by remorse when your hand once again reaches for the sweet "dope".

We think: Dark chocolate is the most useful, everything else is a surrogate

In fact: Of course, milk chocolate can also be of high quality; it is wrong to call it a surrogate. But dark chocolate does contain the maximum amount of cocoa beans and cocoa butter, while milk chocolate contains more sugar, milk fat and protein.

We think: Dark chocolate is low calorie and promotes weight loss

In fact: This may be partly true only because you can't eat a lot of it. However, it contains no fewer calories than dairy, although the glycemic index is lower. If you eat a lot of dark chocolate, you will gain weight in the same way.

We think: Chocolate helps lift your spirits

In fact: Chocolate contains two main ingredients that affect mood: sugar and caffeine. Both of them work from several minutes to half an hour. Then you will definitely want supplements. Cheer up with chocolate is the road to being overweight and diabetes. If you still have an irresistible need for another tile and feel sad without it, then this is a reason to see a doctor to rule out depression and anxiety.

We think: Chocolate destroys teeth

In fact: Of course, like any sugar-containing product. If sugar remains on the teeth, it becomes an immediate prey for bacteria, which produce an acid from it that destroys tooth enamel. Therefore, after eating, it is necessary to rinse your mouth, use chewing gum, and if possible, brush your teeth more often than the mandatory and familiar to us twice a day.

We think: chocolate diet effective remedy for weight loss

In fact: It fast way lose weight. Judge for yourself: during the week you are allowed to eat 90-100 grams of chocolate per day and nothing more, except for water and black coffee. The daily calorie content is about 550 kilocalories. This is very little. With such a severe restriction, weight loss is inevitable. And just as inevitable is a rapid recovery of excess weight, since any "diet-feats" that involve extreme nutritional deficiency in a short period lead to an unstable result. Still, weight control is everyday small efforts, and not a jerk once a year.

We think: Chocolate is a powerful allergen

In fact: We have a tradition of forbidding chocolate for children with atopic dermatitis and "diathesis", it is not allowed for pregnant and lactating women, calling it the scientific, but meaningless term "obligate allergen". Obligatory - mandatory, i.e. the default allergen. It is not true. Chocolate was slandered. Allergy is a purely individual phenomenon. Someone does not tolerate mango, someone - lamb. Chocolate in this series is an ordinary product that does not stand out in any way.

We think: Frequent consumption of chocolate leads to overweight

In fact: There are no hidden properties in chocolate that gossip recognizes. This is a common high-calorie dessert, consisting of sugar and fat. If you do not take into account its 550 kcal per 100 g, then, of course, you can easily lose control, and calories received in excess of the plan will go to the detriment of the figure.

We think:White chocolate does not contain any beneficial substances, so it is better not to eat it.

In fact: It differs from ordinary milk chocolate in that it does not contain cocoa beans (it only contains cocoa butter) and does not tone like regular chocolate. But otherwise, it can be considered a variant of regular milk chocolate.

We think: Chocolate causes acne and other skin problems

In fact: Not the chocolate itself, but the sugar it contains. Indeed, any dessert can exacerbate acne and provoke the reproduction of staphylococcus on the skin. Chocolate is not unique in this sense.

We think:The highest quality chocolate is Swiss

In fact: The European Union has good quality control. And if you have chocolate in front of you, and not a “chocolate product” or “chocolate icing”, then it will really be of excellent quality. The long tradition of chocolate production in Switzerland and Belgium has inevitably affected its popularity and the maintenance of high standards from batch to batch. Although, in my opinion, the product of some Russian factories (by far not all) is no worse. It’s just that we especially need to carefully look at the composition so that cocoa butter is not replaced with other vegetable fat, because then it will no longer be chocolate, but its imitation.

We think: Permissible norm of chocolate (necessarily bitter) per day - 40 grams

In fact: We can say that this is a safe figure, an additional 200 kcal and a piece of good mood. If you take these calories into account when calculating your diet, then there will definitely be no harm.

For some reason, most of us are sure that they understand dentistry as well as doctors. It’s very uncomfortable to treat your own teeth, that’s why we go to dentists. But there are more than enough myths associated with teeth among the people. Here are just a few of them.

10 myths about teeth

Myths about dental treatment at home

Myth 1. A crushed aspirin tablet or a cotton swab with alcohol placed on an aching tooth instantly relieves pain.

This is not just a myth, but a dangerous delusion.

Described chemical substances, hitting the mucous membrane, they will simply burn it exactly to the extent that their exposure will last. Moreover, toothache will stay with you, but the pain from the burn will also be added to it.

Myth 2. Brushing your teeth with baking soda excellent remedy for their bleaching.

Teeth whitening is a special medical procedure. It is believed that soda affects the oral cavity as follows:

relieves inflammation of the gums
neutralizes harmful acids
gets rid of thrush
brightens teeth.

However, this method also has contraindications, namely:

thin tooth enamel
sensitive teeth
inflammation of the oral mucosa
bleeding gums
lactation
allergic reactions

The cleansing effect of the use of soda is associated with its abrasive properties, that is small particles mechanically remove the top layer of enamel along with the plaque formed on it. As a result, she brightens up.

Many dentists believe that cleaning with baking soda is like cleaning with carpentry. Baking soda is a harsh abrasive that will simply rip off tooth enamel.

Myth 3. After tooth extraction, rinse your mouth with disinfectant solutions as often as possible.

Of course, you need to rinse, but it's better to just keep the solution in your mouth. If you rinse the wound too zealously, you can wash out the blood clot from there, which ensures successful healing.

So it is best not to touch this place for 2-3 days at all.

Myth 4. Gold crowns are the best because they never cause rejection and allergies.

Alas, gold in the oral cavity can be the strongest allergen. There are several factors that increase the risk of a negative reaction from the body:

weak immunity
inflammation of the oral mucosa
individual intolerance to metal
patient's age

In some people, strong foci of inflammation and even tissue ulceration appear at the points of contact of gold crowns with the oral mucosa.

So cermet or any ordinary alloy is better than gold.

Myth 5. Milk teeth are useless to treat - they will fall out anyway.

Milk teeth are the main shaper of the child's jaw, and the future depends on them. permanent teeth. There are two reasons for the treatment of milk molars:

Treatment can stop the spread of infection in the mouth.
Treatment prevents the formation of bite problems.

If milk teeth are not treated, they will harm the root teeth sitting in the gum, so that they will come out already sick. So whatever needs to be treated needs to be treated.

Myth 6. Any sweetness is the destruction of tooth enamel.

Yes, not so.

Recent studies have proven that dark chocolate is even good for teeth. Antimicrobial substances found in cocoa beans protect teeth from caries.

However, everything must be in moderation. Pepsi and Coca-Cola dentists recommend drinking through a straw to minimize contact of the liquid with the tooth enamel.

And yet, the main thing in the treatment of teeth is a timely visit to the dentist!

Want to know about the latest dentist recommendations? Surely you will be slightly shocked by the news that experts are proposing to replace fluoride with chocolate. Yes, you heard right, but only when it comes to the dark variety of the product.

The composition of dark chocolate has been scientifically proven to strengthen tooth enamel and resist cavities. Why can a sweet product really be more effective for strengthening teeth? To do this, we turn to studies conducted in England and Japan.

Data from several sources at once state that dark chocolate effectively removes plaque. According to scientific tests, chocolate is superior in this indicator to fluoride-containing components, and in its chemical composition is more secure. Skeptics will immediately exclaim: “How can this be? Doesn't chocolate contain sugar that's bad for your teeth?"

Useful chemical compound

It turns out that cocoa beans contain chemical compound, which is a white crystalline powder that helps strengthen tooth enamel. This chemical compound makes teeth less susceptible to decay by holding back the bacteria that cause cavities.

Theobromine

Dentists note that cocoa beans contain theobromine, a fairly effective substance for remineralizing teeth. The composition of the element, its effect on tooth enamel in comparison with fluorides was studied at the University of Texas. Theobromine, fluoride and saliva were examined during the tests. Enamel treated with theobromine showed a higher rate of remineralization than fluoride treated areas. In addition, teeth treated with this substance are less susceptible to bacterial erosion. It is the bacteria that form cavities in the teeth.

Disadvantages of Fluoride

A substance that effectively strengthens tooth enamel also contains many risks, such as toxicity or fluorosis. Fluoride is dangerous if swallowed, which is not the case with chocolate.

What chocolate to choose?

As we said at the very beginning of the publication, neither dairy nor White chocolate not suitable for strengthening teeth. A dark variety with a high sugar content will also not work for these purposes. Before buying a product, carefully read the composition indicated on the package. The sugar content of the product should be kept to a minimum and the cocoa content should be between 70 and 80%.

Reclaimed product

This study means that we no longer have the right to include chocolate in the list of enemies of tooth enamel. Therefore, ditch the sweet milk chocolate in favor of a natural quality product. And here's the chocolate toothpaste and its effectiveness is nothing more than an invention and another myth of manufacturers in the struggle for a buyer.

How to use?

So let's go to natural product. Choose a bar with less than 6-8 grams of sugar per serving and a cocoa percentage of at least 70. Once you get used to the new taste, you can switch to bars with a higher concentration of cocoa. Believe me, having mastered the new taste, you will never want to eat sweet milk chocolate again.

Since the product is quite high in calories, make adjustments by reducing the calories in your rest of the diet. If possible, opt for raw chocolate, which is less processed and retains more antioxidants. The daily amount of product consumed is 3-4 ounces, which is approximately equal to 90-120 grams.

Eat chocolate in a separate meal, so there will be more benefits. Remember to practice good oral hygiene and visit your dentist regularly.

Probably, each of us in childhood was told scary stories about what will happen to the teeth if there is a lot of chocolate. Growing up, we begin to scare our children with “tooth monsters” that fall into the mouth straight from the sweet. How bad is chocolate for teeth?

Perhaps even 10 years ago, dentists around the world were unanimous in their opinion: chocolate destroys teeth and causes caries. However, scientists in Japan and the United States, after conducting a series of experiments on animals, came to unexpected conclusions. It turns out that cocoa butter covers the teeth with a special protective film that protects them from destruction. In addition, cocoa beans have antiseptic properties: actively fighting plaque, they are a prophylactic against the formation of tartar. Those. the product that long time was considered the main enemy of the teeth, in fact, is their protector!

However, you should not flatter yourself and start eating indiscriminately everything that even remotely resembles chocolate. Only real chocolate, which contains at least 56% cocoa, has the properties described above. This does not apply to chocolates and cakes. After all main enemy tooth enamel is sugar, which is found in excess in these products.

And for those who want to enjoy the exquisite taste of chocolate, using all its valuable properties, and without any health risk, we can recommend the invention of the Belgian company Barry Callebaut. They managed to create and patent chocolate absolutely harmless to teeth. This product has passed a series of tests, proving its complete safety for teeth, and received all the necessary quality certificates.

What is the difference between safe chocolate and the one we are used to eating? There are two key differences that Barry Callebaut claims. This is, firstly, the use of milk protein instead of powdered milk, and secondly, the rejection of sugar in favor of isomaltulose. Isomaltulose tastes just like regular sugar, but it doesn't release the same acid that causes cavities.

There are a number of technological innovations that the Belgians use in the manufacture of safe chocolate. However, they carefully hide their know-how, which is understandable. So the chocolate last years he rehabilitated himself, which cannot but please the sweetheart. However, it still will not replace regular visits to the dentist and brushing your teeth twice a day.