Advertisement
April 2010
M T W T F S S
« Mar   May »
 1234
567891011
12131415161718
19202122232425
2627282930  

Chocolate is produced through a series of processes from cocoa beans. This cocoa beans come from cacao plant, Theobroma cacao, which grows only in the tropics. Ivory Coast in West Africa known as the largest producer of cocoa beans in the world. In Greek, Theobroma means food of the gods. In Meso American culture, cocoa beans is very high value that serve as currency.

The Origin Chocolate Glossary
The term “chocolate” itself derived from xocolatl (Aztec language) which means a bitter drink. At first, the chocolate is consumed as a drink made frothy, sometimes sprinkled with red pepper, vanilla, honey or other spices. It tasted bitter and greasy. Consumption of chocolate was regarded as an important status symbol and prosperity. In the form of solid chocolate was first discovered in the 18th century in Europe. The use of spices is removed and began to add sugar, milk etc.

Antioxidants in Chocolate
Processing of cocoa beans to produce cocoa liquor (cocoa mass), cocoa butter and cocoa powder. Cocoa beans and derivatives thereof is a source of polyphenol antioxidants â € “a compound that can reduce your risk of heart disease by preventing oxidation of low density lipoproteins (LDL) or often called bad fats, so as to prevent blockage in the walls of the arteries. Antioxidant content of chocolate varies depending on various factors including cocoa content and processing. In general, cocoa powder and dark chocolate contains antioxidants in higher numbers than milk chocolate. The following antioxidant polyphenol content in some products:

* Milk chocolate (50g) – 100 mg of polyphenols
* Dark chocolate (50g) – 300 mg polyphenols
* Red wine (140mL) – 170 mg polyphenols
* Tea (240mL) – 400 mg polyphenols
* Cocoa powder (16g) – 200 mg polyphenols

Some Myths and Facts Around Chocolate
The function and influence of the active components contained in the chocolate becomes an interesting research material from year to year and to date research on chocolate continues. Some of the myths that have been proven not true is:

1. Chocolate can cause acne

The experts believe that acne is more affected by stress and hormones that cause the skin condition experienced excess oil network activity.

2. Chocolate is addictive

There is no research that can prove that chocolate, including the type of addictive substances. People are very fond of chocolate is probably due to the sensory properties of chocolate are typical: the texture is easily melted in the mouth and taste / smell good. Chocolate contains more than 300 different kinds of flavor, without the most dominant species. Love of chocolate may also be caused by stimulating the release of endorphins chocolate â € “compound in the brain that can reduce pain and generate feelings of euphoria (feeling of joy / happiness).

3. Chocolate is a cause of headache (migraine)

Research conducted in Pittsburgh State University on 63 women showed that chocolate is not a trigger of headaches. The emergence of migraine is more associated with hormonal state in the body.

4. Chocolate causes obesity

Nutrition experts argue that there is nothing any food can cause obesity. Increases a person’s weight when the calories into the body of calories is greater than that discharged / released through physical activity. Studies conducted on dietary intake of the average in the U.S. shows that chocolate is only contributing 0.7 â € “1.0% of total calories. Therefore, is recommended to control the amount of calorie intake and the outcast.

Another fact is chocolate contains only small amounts of caffeine. This amount is much smaller when compared with the caffeine content in coffee and tea. A compound similar to caffeine found in chocolate is Theobromine. Theobromine also acts as a stimulant, like caffeine, but the influence and given a different nature. Theobromine is only found in cocoa beans and derivatives products.

Some of the benefits of chocolate in the world of medicine is still a subject of research in the world today. Among these are:

1. Treating coughs
Theobromine in chocolate was allegedly working to cure coughs better than cough medicine.

2. Reduce the risk of stroke
Research from the University of California revealed that chocolate has the same effect with aspirin as an anti-blood clotting. Chocolate helps prevent blood clotting, thus reducing the risk of stroke.

3. Prevent high blood pressure
Flavanol compounds (antioxidants) in the indicated chocolate can help prevent high blood pressure.

Chocolate Power Boost Brain Function

Chocolate lovers rejoice, because the results of recent studies indicate enjoy milk chocolate bars will improve brain function.

â € chocolate contains many elements that are as stimulants such as theobromine, phenethylamine, and Kaffeine, â €?? said Bryan Raudenbush of Wheeling Jesuit University in West Virginia.

These compounds have been found previously to be increased level of awareness and ability to concentrate. The results showed, by consuming chocolate can have stimulating effects that will make increased mental performance. Raudenbush and his colleagues said the effects of research done on the brains of volunteers who ate chocolate in some types. This research in four separate occasions, namely the first group consumed 85 grams of milk chocolate bars, 85 grams of dark chocolate, 85 grams of carob, and the fourth group did not eat anything. After 15 minutes later the volunteers in this study neuropsychological tests designed to assess cognitive performance. Including memory, concentration, reaction time and ability to solve problems.

Increased verbal memory and visual also occurred in the group who ate the other chocolate types, but the results were under the first group. From previous research has been known for some nutrients in food supplements which release glucose which increase blood flow can affect the cognitive abilities. The results support recent findings even clarify the earlier opinion, eating chocolate can improve the power performance of the brain.

Chocolate as a substitute for Vitality
Dr. Dora Akunyili, director of the Federal Agency Food and Medicine, recommend that more men gradually reduce dependence on vitality. And, start eating chocolate. Chocolate contains substances that help increase libido. Economically consume chocolate to improve sexual ability to save the contents of the bag more than vitality. British citizens, seem to have learned long ago when the chocolate has a powerful effect for men when having sex. English is the chocolate in a food compulsory.

Akunyili expressed chocolate is much better than vitality. Vitality can cause unwanted effects. But Brown has not proven to have adverse side effects body. Brown is the best antioxidant, in helping to reduce the risk of heart attack, high blood pressure, diabetes. and able to increase libido, he said. Brown is also part of the healing medicine of breast cancer, chronic cough and enhance brain performance. Why chocolate can be as effective as vitality? In his report, as quoted Akunyili described foodnavigator.com chocolate contains 300 chemicals. Caffeine in small amounts, teobromin, and a stimulant called Phenylethylamine (associated with amphetamines) are also contained in chocolate. Last substance is the natural chemical that proved capable of raising interest and sexual function.

Chocolate and Health
By controlling the physical activity undertaken, smoking, and eating habits found that those who like to eat sweets / chocolates age older than one year are not eating. Allegedly contained phenol antioxidants in chocolate is the reason why they can outlive. Phenol is also found in red wine that is well known as a good drink for heart health. Brown has the ability to inhibit oxidation of LDL cholesterol (bad cholesterol) and improve immune function, thus preventing the risk of coronary heart disease and cancer.

So far, there is the notion that chocolate causes of dental caries and may also be responsible for the problem of obesity. Undeniable that obesity is one risk factor for degenerative diseases. But a study at Harvard University shows that if you balance the consumption of chocolate candy with enough physical activity and eat a balanced diet, then the negative effects of chocolate candy need not worry.

According to Mayan belief, chocolate is the food of the gods. Beans original flavor is bitter due to alkaloid content, but after going through the process engineering can produce chocolate as a food favored by anyone. Cocoa beans contain 31% fat, carbohydrates and protein 14% 9%. Chocolate is rich in protein amino acid tryptophan, phenylalanine, and tyrosin. Although chocolate contains a high-fat, but relatively easy to rancidity because chocolate also contains polyphenols (6%) which functions as an antioxidant deterrent.

In the United States chocolate consumption contributes only 1% of the total fat intake as stated by the National Food Consumption Survey (1987-1998). This amount is relatively small, especially when compared with the contribution of meat (30%), cereals (22%), and milk (20%). Fat in chocolate, often called cocoa butter, mostly composed of saturated fat (60%), especially stearic. But the brown fat is a vegetable fat that did not contain cholesterol. To keep pressing the saturated fat that is not too high, it is better to limit eating chocolate just one cigarette per day and consumes supplement or other food containing catechins such as apple and tea.

In research involving human subjects, found that consumption of brown fat to produce total cholesterol and LDL cholesterol lower than the consumption of butter or beef fat. So although both saturated fat but the effect was produced different cholesterol. High content of stearic to chocolate allegedly the reason why brown fat is not as bad as animal fats. Have long been known that stearic acid is a neutral fat that will not trigger blood cholesterol. Why? Stearic was digested slowly by the body and also absorbed less.

One third of fat found in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid was also dominant in the olive oil. Epidemiological studies in a Mediterranean population consume a lot of oleic acid from olive oil oleic concluded positive effect on heart health.

Often the question arises how much we can consume chocolate? There are no definitive nutrition recommendations for this, however, eating chocolate 2-3 times a week or drank chocolate milk every day would still be acceptable. Principles of nutrition that is actually easy to eat all kinds of food are moderate. Nutritional problems generally arise when we eat too much or too little.

Eating chocolate will not cause addiction, but for some delicious chocolate may cause the desire to consume again. This is called Craving chocolate. The impact of chocolate on behavior and mood (mood) is closely related to Craving chocolate. Brown could miss because of the aroma, texture, sweet-bitter and so on. It is also often associated with the content Phenylethylamine is a substance similar amphetanine can increase absorption of tryptophan into the brain which then in turn produce dopamine. Impact of dopamine is a sense of fun and improved mood. Phenylethylamine is also considered to have aphrodisiac properties that give rise to a feeling like someone is falling in love (heart flowers). It is said that King Montezuma in ancient times always drunk chocolate before harem-harem rotate different every night.

Catechins are powerful antioxidants contained in chocolate. One of the functions of antioxidants is to prevent premature aging that can occur due to pollution or radiation. Catechins are also found in tea even though there were not as high on chocolate. Parents are often ancient practice with a water wash of tea because it can make facial skin glowing and youthful. If they know that chocolate contains catechins is higher than the tea, maybe they’ll suggest a shower scrubs with chocolate.

Chocolate also contains theobromine and caffeine. Both these substances have been known to give effect to those who consume them awake. Therefore when we are dozing off at the airport or waiting for long queues, eating chocolate potent enough to make us excited again.

Chocolate products varied enough. For example, there is a milk chocolate chocolate sweet dough, cocoa butter, sugar and milk. In addition there is also a bitter chocolate which is a natural brown and contains 43% cocoa solids. This type of chocolate can be found in some chocolate bar products. Nutrient chocolate can be seen in the table.

Nutritional substances Bitter Chocolate Milk Chocolate
Energy (Cal) 381 504
Protein (g) 9 5.5
Fat (g) 35.9 52.9
Calcium (mg) 200 98
Phosphorus (mg) 200 446
Vit A (SI) 30 60

There is no evidence that chocolate caused acne. Brown is not exactly a major cause of dental plaque due to the emergence of dental plaque can also occur in people who consume food everyday. It’s just chocolate should really pay attention, especially for people who are prone to suffer kidney stones. 100 g chocolate consumption will increase the excretion of calcium oxalate and tripled. Therefore healthy tips that can be recommended is to drink plenty of water after eating chocolate.


About the Author:
Health Care Article
Article Source

Be Sociable, Share!

One Response to “Facts About Chocolate”