Однако, дерматолог Стефани Уильямс

Однако, дерматолог Стефани Уильямс отметила, что, темный шоколад полезнее молочного шоколада, однако в тех шоколадных продуктах, которые продаются в магазинах, антиоксидантов на самом деле остается мало. Поэтому она советует изготовлять шоколад в домашних условиях, используя для этого какао-порошок. Либо же брать в магазинах шоколад с содержанием 85 и более процентов какао, в котором нет переработанных растительных жиров. Однако эксперт предупредила, что потребление такого шоколада все же должно быть умеренным из-за содержания в нем сахара.

Результаты (английский) 1:

However, dermatologist Stephanie Williams noted that dark chocolate healthier milk chocolate, but chocolate products sold in the stores of antioxidants actually remains small. So she advises to produce chocolate at home, using the cocoa powder. Or take in the shops of chocolate with the content of 85% or more of cocoa with no processed vegetable fats. However, the expert warned that such consumption of chocolate should be tempered because of the sugar content.

Результаты (английский) 2:

However, a dermatologist Stephanie Williams noted that dark chocolate is healthier milk chocolate, but the chocolate products that are sold in stores, antioxidants actually have little. Therefore, it is advised to produce chocolate at home, using cocoa powder. Or in stores taking chocolate containing 85 percent or more of cocoa, which have processed vegetable fats. However, the expert warned that the consumption of this chocolate still needs to be moderate due to the sugar content.

Результаты (английский) 3:

however, the dermatologist stephanie williams noted that the milk chocolate, dark chocolate is useful, however, in the chocolate products, which are sold in shops, antioxidants, in fact there is little. however, she advises making homemade chocolate using cocoa powder. or to store chocolate containing 85% or more of cocoa, in which there is no processed vegetable oils. however, the expert has warned that the consumption of a chocolate should still be moderate because of the content of sugar in it.