The basic components that make up chocolate, such as cocoa, iron, zinc, calcium, magnesium, phosphorus, flavonoids, antioxidants, and caffeine, are rich in nutritional value. So, the question for such a high-nutrient substance should be: Should we give chocolate to our children?

CHILDREN’S DICTIONARY: ‘CHOCOLATE’

However, isn’t it interesting for a child to give a name to an object that they don’t really need, like chocolate?

Chocolate, especially for children in the 2-3 age group who are just starting to talk, is a very difficult word to say. Once they taste it, they start to create new words to describe chocolate in their own way in order to ask for it.

Some of the words children come up with for chocolate are ‘culata,’ ‘çiko,’ ‘gota,’ ‘çuka,’ ‘cukko,’ ‘şokola,’ ‘dolgit,’ ‘hamma,’ and for a child with a Turkish mother and a French father, ‘Şokolade.’ One widely used word among children is also ‘çuku.’ Some even say ‘çuku çuku’ twice in a row to insistently express their desires. There are probably other words that children have created for chocolate that I haven’t heard.

SHOULD WE GIVE CHOCOLATE TO OUR CHILDREN?

Some parents categorize chocolate as ‘harmful’ and avoid giving it to their children. Others have no restrictions. The reason for this dilemma is probably because chocolate is one of the most debated foods when it comes to its ‘harm or benefit.’

When we look at the outer packaging of a chocolate package, under the title of ‘ingredients,’ we see: sugar, cocoa butter, milk or milk powder, some contain soy lecithin, artificial flavorings such as vanilla, cocoa solids, nuts such as hazelnuts, peanuts, almonds, dried raisins, cherries, and similar fruits.

The main components forming chocolate, cocoa, iron, zinc, calcium, magnesium, phosphorus, flavonoids, antioxidants, and caffeine, are rich in nutritional value.

So, the question for such a high-nutrient substance should be: Should we give chocolate to our children?

POSSIBLE BENEFITS OF CHOCOLATE

Cocoa is very rich in polyphenols. Polyphenols have positive cardiovascular properties such as antioxidant, anti-inflammatory, and anti-atherogenic effects. These effects demonstrated in laboratory experiments may not be seen because the desired level of cocoa intake cannot be achieved with the diet. In one study, chocolate rich in polyphenols was found to lower blood pressure, fasting blood sugar, and cholesterol. Long-term consumption of dark chocolate, in particular, has been suggested to reduce the risk of a heart attack. In another study, it was shown that while high-density cholesterol increased with dark chocolate, low-density cholesterol increased as well.
It makes you feel better by increasing the release of serotonin and dopamine (improves your ‘mood’). It is claimed to have short-term stimulating, relaxing, euphoric, aphrodisiac, and antidepressant properties.
It is a source of calcium and phosphorus due to the milk it contains. It is also considered a depot of iron, zinc, and magnesium.

POSSIBLE HARMFUL EFFECTS OF CHOCOLATE

The first food that comes to mind in allergic reactions is often “chocolate.” Chocolates may cause allergic reactions due to the ingredients they contain, such as soy, milk, hazelnuts, walnuts, pistachios, almonds, peanuts, wheat gluten, and eggs.
It has a triggering effect on migraines. Decreased bone density has been detected in the elderly who consume chocolate extensively. It has been suggested that this harmful effect is due to the oxalate in its content, which reduces calcium absorption and increases urinary calcium loss.
Due to its high calorie content, it poses a risk for obesity. This risk is further increased by the nuts, pistachios it contains.

FINAL WORD

The possible benefits and harms of chocolate will be debated for many more years. The reason for this debate probably stems from its “irreplaceable taste.” It seems that consuming chocolate without going to extremes would be the most reasonable approach.