One, the ingredients in the chocolate will destroy the calcium in the milk, so that the calcium can not be absorbed, resulting in some of the nutrients in the milk can not be taken.

Second, the composition of milk will affect the role of chocolate in the role of beneficial ingredients, such as: antioxidant components, anti-thrombotic components, in the case of milk can not be played out

And milk plus chocolate will make the calcium in milk and chocolate oxalic acid generated by the "calcium oxalate", if eaten over a long period of time, it will lead to the development of a new generation of calcium oxalate. It is also easy to lead to bone fractures and urinary tract stones