Chocolate is divided into bitter, milk and white.
Bitter, dark chocolate consists of grated cocoa, additives and cocoa butter.
Milk chocolate - from grated cocoa, cocoa butter , additives and milk powder.
White chocolate - made from cocoa butter, additives, milk powder and vanillin without adding cocoa powder. That is why it is white.
For those who follow a proper diet, it is important that chocolate contains as few “unhealthy” additives as possible and as many useful ones as possible. For example, we have chocolate without sugar and with healthy additives.
The glycemic index of dark chocolate is 25 (low), and milk - 70 (high).
The higher the GI of the product, the greater the release of glucose and insulin into the blood. The higher the insulin level at one point in time, the higher the likelihood that carbohydrates will not have time to be absorbed by the body and will settle on your sides.
Because in the manufacture of dark chocolate, only cocoa butter is used as a source of fat, i.e. vegetable fat, which, moreover, contains useful unsaturated fatty acids Omega-3 and Omega-6, although in small amounts.
And saturated animal fats (mainly cream, milk powder), which are considered the most harmful to the human body, are added to milk chocolate, and they are also the easiest to form fatty compounds and are deposited in adipose tissue.