Diet Plasma

Chocolate Diet BMI-1

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The Cocoa Health Benefits

The chocolate diet by DIET PLASMA is a comprehensive slimming program for reducing weight and fat.

The chocolate diet is a program created in 1998 by the Doctor – Dietitian Iakovos Theodosiou. It was based on clinical studies, observations, active results and not simply on the idea to create simply a diet.

The DIET PLASMA chocolate diet is updated and changed every year in order to respond to the new living conditions of the population and to optimize the results.

The chocolate diet and its action through the COCOA fruit has multiple mechanisms on weight loss, lipid metabolism and the increase of human metabolism. The benefits to our health are multiple.

Weight Management & Fat Reduction

The chocolate diet reduces and controls appetite and psychogenic polyphagia. Affecting neurotransmitters at the hunger center in the hypothalamus of the brain as well as the lipid metabolism in the periphery contributing the most to a proper weight loss and the normalization of body composition

Bibliography:

– Effect of cocoa flavanols and exercise on cardiometabolic risk factors in overweight and obese subjects.
– Molecular mechanisms underlying the potential antiobesity-related diseases effect of cocoa polyphenols.
– Ingested cocoa can prevent high-fat diet-induced obesity by regulating the expression of genes for fatty acid metabolism.
– Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety.

Reducing Insulin Resistance

The chocolate diet through Cocoa has antioxidant properties and other multiple mechanisms in energy metabolism. The result is to reduce insulin resistance and insulin sensitivity. Especially in people with impaired glucose tolerance and smokers improving diabetes mellitus, overweight, lipid disorder and corelated complications.

Bibliography:

 

– High-cocoa polyphenol-rich chocolate improves blood pressure in patients with diabetes and hypertension.
– Mechanisms for food polyphenols to ameliorate insulin resistance and endothelial dysfunction: therapeutic implications for diabetes and its cardiovascular complications.

Improves Arterial Pressure and Arteriosclerosis

The chocolate diet through Cocoa has multiple mechanisms to improves blood pressure, vessel stiffness in atherosclerosis and atherosclerotic plaque.

Bibliography:

– A new favourable effect of cocoa on atherosclerosis.
– Chocolate Consumption is Inversely Associated with Calcified Atherosclerotic Plaque in the Coronary Arteries: The NHLBI Family Heart Study.
– Cocoa reduces inflammation associated with heart disease.
– Impact of cocoa flavanol intake on age-dependent vascular stiffness in healthy men: a randomized, controlled, double-masked trial.

Improves Elevated Cholesterol and Dyslipidemias

The chocolate diet through Cocoa lowers cholesterol or cholesterol levels, reduces the oxidation of bad cholesterol (LDL) and increases good cholesterol (HDL).

Bibliography:

– Regular consumption of cocoa powder with milk increases HDL cholesterol and reduces oxidized LDL levels in subjects at high-risk of cardiovascular disease.
– Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans.

Improves Mental Mood

The chocolate diet through Cocoa that contain a substance called anandamide – known as a feel-good molecule, which creates a feeling of euphoria. It also increases brain serotonin levels. Serotonin is the brain substance that gives us the sensation of feeling good. Serotonin levels drop dramatically in women with premenstrual syndrome (PMS). Cocoa has been shown to boost serotonin levels in the brain balancing hormones and restoring feelings of joy and well-being
It is important that the dieting process not be a stressful situation and thus its application becomes more pleasant.

Bibliography:

– Benefits of flavanol-rich cocoa-derived products for mental well-being: A review
– Consumption of cocoa flavanols results in acute improvements in mood and cognitive performance during sustained mental effort.
– Effects of chocolate on cognitive function and mood: a systematic review.

Aphrodisiac Action

The chocolate diet through Cocoa, boosts mood by a substance called PEA or phenylethylamine, which triggers the release of endorphins and acts as a neuro-chemical opioid. These substances are often released when we fall in love and during sexual activity.

Bibliography:

– Cocoa and chocolate consumption – Are there aphrodisiac and other benefits for human health?

Protects Heart & Enhances Prevention of Cardiovascular Diseases

The Chocolate Diet through Cocoa contains polyphenols (flavanols), substances with anti-inflammatory and antioxidant effects that can protect against cardiovascular diseases, reducing the risk of heart attack and stroke, and help improve blood circulation. The Cocoa fruit contains over 700 compounds while the antioxidants contained in it are known as polyphenols and contribute to the reduction of “bad cholesterol” and the prevention of hardening of the arteries. It is easy to think that there is no other food that acts so protectively and with so many benefits for the heart.

Bibliography:

– Chocolate consumption and cardiometabolic disorders: systematic review and meta-analysis.
– Cocoa and Cardiovascular Health.
– Chocolate Consumption is Inversely Associated with Calcified Atherosclerotic Plaque in the Coronary Arteries: The NHLBI Family Heart Study

Antithrombotic Action

The Chocolate Diet through Cocoa has an anti-thrombotic effect.
The Department of Nutrition at the University of California, discovered that the Cocoa nut has an anti-thrombotic effect on the blood and can prevent blood clots. This finding suggests that consuming Cocoa may be just as beneficial as taking an aspirin a day.

Bibliography:

– Cocoa inhibits platelet activation and function.

Anti-Aging Action

The Chocolate Diet through Cocoa can prevent premature aging – the polyphenolic antioxidants it contains belong to the same group of antioxidants as green tea and red wine. These anthocyanins (found in dark fruits) and catechins (found in green tea) protect our cells from premature oxidation or destruction, thus helping us to be and look younger longer.

Bibliography:

– Cocoa Bioactive Compounds: Significance and Potential for the Maintenance of Skin Health
– Dark chocolate better than acai berry, blueberry, cranberry for antioxidants.
– Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.

Improves Chronic Fatigue

The Chocolate Diet through Cocoa improves chronic fatigue. The optimization of energy metabolism and the high concentrations of magnesium and antioxidants found in the Cocoa fruit as a natural food source, contribute to the fight against chronic fatigue. Magnesium also helps protect against osteoporosis, reduces type II diabetes, and lowers blood pressure.

Bibliography:

High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome.

Respiratory Actions

The Chocolate Diet through Cocoa strengthens the respiratory function. Substances of xanthine category like theophylline and theobromine contained in the COCOA improve respiratory function by causing bronchodilation resulting in better tissue oxygenation.
Many studies demonstrate improvement in the symptoms of people suffering from asthma.

Bibliography:

– Health Benefits of Methylxanthines in Cacao and Chocolate.
– Caffeine for asthma.
– Theobromine.

Gastroenterological Actions

The Chocolate Diet through Cocoa improves the bacterial flora of the intestine by acting as both prebiotic and pre-probiotic, helping its good function, while on the other hand, it increases the motility of the intestine, helping with constipation.

Bibliography:

– Chocolate, gut microbiota, and human health.
– Metabolic effects of dark chocolate consumption on energy, gut microbiota, and stress-related metabolism in free-living subjects.
– Benefits of polyphenols on gut microbiota and implications in human health.
– Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study.