The nutritionist told about the coffee substitute product

It is impossible to completely replace coffee with food, but bitter chocolate can provide a similar invigorating effect. About this aif.ru said nutritionist, endocrinologist Anton Polyakov on Thursday, November 12.

According to the expert, the most suitable alternative to coffee is chocolate with a high content of cocoa beans. It contains caffeine and theobromine, which have tonic properties, as well as vitamins of group B. In addition, the substances in cocoa can improve mood and help to cope with stress.

Polyakov noted that chocolate also contains the vitamin-like substance PQQ, which has a stimulating effect on the brain and supports the work of mitochondria responsible for energy production in cells.

At the same time, the expert stressed that nuts are not able to replace coffee in their stimulating effect.

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Gastroenterologist Alexey Chermnykh said on November 9 that there is no mandatory pause between waking up and the first cup of coffee for a healthy person. The effect of caffeine usually manifests itself after 15-45 minutes, writes RT.

In October, nutritionist Mariyat Mukhina, in an interview with NSN, urged not to increase coffee consumption for the sake of liver health without taking into account contraindications. According to her, caffeine can increase blood pressure in hypertensive patients and disrupt sleep when the daily dose of 400 mg is exceeded. A large amount of coffee is also contraindicated for people under stress and with post-traumatic syndrome. 360.ru .

At the same time, neurologist Ekaterina Bushueva said that the effect of coffee on the heart depends on the amount of caffeine, the method of preparation of the drink and the individual characteristics of the body. Meanwhile, coffee can cause palpitations and a feeling of heart failure.

Prior to this, nutritionist Antonina Starodubova told the Moscow City News agency that adding birch sap to coffee increases the calorie content of the drink, since sugar is added to it during industrial juice production. She called for giving preference to dishes and drinks with a low content of sugar, saturated fats and salt.