Chocolate protein powder
There’s more to chocolate protein powder than meets the eye. Studies have shown that dark chocolate, when consumed in moderation, is good for you! It’s packed full of minerals and antioxidants and has some surprising health benefits. For example, the National Heart, Lung, and Blood Institute Family Heart Study in the United States found that eating dark chocolate more than five times a week lowers the risk of heart disease (1). Another study (2) found that eating cocoa rich in flavanol, a compound found in plants and present in chocolate, for five days improved blood flow to the brain. There have been countless other studies exploring the benefits of chocolate. Chocolate-flavoured protein powder is a great choice whether you’re building bulk or just aspiring to a healthy lifestyle.Where does chocolate come from?
Chocolate is a product made from the beans of the cacao tree. The tree is native to Central and South America, although nowadays most of the world’s cacao is grown in Africa. The cacao tree grows pods with seeds inside, which are commonly referred to as cacao beans. These beans are the main ingredient in chocolate. They are harvested and fermented, which changes their naturally bitter flavour to a sweet one. After the fermentation process, the beans are dried in the sun. Then, they are sent to factories to undergo processing. Here, they are cleaned and roasted. The nibs, what is left of the beans after these processes, are then ground into a paste referred to as chocolate liquor. This liquor is mixed with sugar, cocoa butter and sometimes milk to create the chocolate we all know and love.How is chocolate protein powder made?
The first step in making any protein powder is to extract the protein from its source, which could be a vegetable such as peas or pumpkin. Protein is also commonly extracted from whey, a by-product of the milk used in cheese production. It’s the leftover liquid – the same watery substance you see when you open a pot of yoghurt. In this case, chocolate flavouring is added to the liquid whey, and it is then frozen. There are various ways of doing this, including spray freezing, where the liquid is atomised, and snap freezing, where the liquid is frozen particularly quickly. Freezing separates out the whey protein, conserving its quality, and you are left with a dry protein powder. The final step in the process is to mill the powder so it has a fine texture, package it up and send it off for sale.Why chocolate is good for you
It may surprise you to know that dark chocolate has a number of health benefits. It is especially high in the minerals manganese, copper, iron and magnesium. Manganese aids many functions of your body, including blood clotting and reducing inflammation. Copper is known for keeping the bones, blood vessels and red blood cells healthy. Iron has a key role in making red blood cells, and magnesium helps maintain healthy blood pressure, among many other roles. Dark chocolate also has a superior antioxidant content. In fact, it contains a wider range of antioxidants than most other foods! Antioxidants have a powerful role to play in fighting free radicals, which can cause serious diseases. Dark chocolate is also known to help reduce your risk of heart disease, protect your skin from the sun and improve brain function.Chocolate protein powder: a true all-rounder
Dark chocolate is truly an all-rounder when it comes to delivering health benefits. This factor, combined with its delicious flavour, makes it the perfect addition to protein powders. You can use chocolate protein powder in a simple shake either to set you up for the day or to enjoy after a workout. It also makes a key ingredient in chocolate brownies, cookies and muffins that can be made the healthier way. Whichever way you choose to consume chocolate protein powder, it’s a great way to enjoy the flavour of chocolate guilt-free, thanks to its natural health boost. References (1) Djoussé L, Hopkins P, North K, Pankow J, Arnett D, Curtis Ellison R, 2011. ‘Chocolate consumption is inversely associated with prevalent coronary heart disease: the National Heart, Lung, and Blood Institute Family Heart Study’, Clinical Nutrition, 30(2):182-7. (2) Francis S, Head K, Morris P, Macdonald A, 2006. ‘The effect of flavanol-rich cocoa on the fMRI response to a cognitive task in healthy young people’, Journal of Cardiovascular Pharmacology, 47 Suppl 2:S215-20.