Scharffen Berger et al. (2007) state that cacao plants were first utilized by a historical tribe, the Olmecs (1200 to 300B. C. ). Soon, the Mayans began using the cacao. The Mayans will make a wintry, bitter drink by grounding the cacao bean, and mixing up it with spices, normal water and chilies. The cacao was also thought to be a divine gift idea by the Toltecs. Between your 14th and 16th centuries, cacao beans were used as a kind of money by the Aztecs. After the Spanish overran the Aztecs, they began drinking chocolate hot and special. Chocolate pubs were made possible by Joseph Fry in 1847. Chocolates continue to advance, becoming the favorite treat we all know today.
How IT REALLY IS Made
Cacao beans are taken off their pods before fermenting and drying. The fermented and dried beans are then roasted, winnowed, milled and pressed, creating chocolate liquor. The delicious chocolate liquor is then blended with different ingredients to make different types of chocolate. Then your mixture has to be sophisticated, conch, tempered and moulded prior to the chocolate bar is made.
Types of Chocolate
Chocolate has improved into many types. For instance, bitter chocolate, dairy chocolate, white chocolates and so many more.
One popular chocolate myth is the fact chocolate is thought to cause acne. Studies have shown that there is no website link between chocolate and acne.
Another myth is the fact that chocolate causes migraines. Again, research shows that there are no facts relating chocolate to migraines.
Chocolate common myths have brought up many debates on the nourishment value of chocolate. Thus, this research investigates medical value of chocolate.
This study attracts on information collected from various articles, INTERNET sites, and a personal survey.
Chocolate is Healthy High antioxidant value
First of all, chocolate has a higher antioxidant value than blueberries. Antioxidant is a compound, such as vitamin supplements C, vitamin B or beta carotene, which counteracts the detrimental ramifications of oxidation in a living organism. (Concise Dictionary) Cacao has been found to have a higher antioxidant capacity than burgandy or merlot wine and tea. Red wine, tea and blueberries are well known food with high antioxidant value. A delicious chocolate with high cacao content has a higher antioxidant value. (Yap 2010) The antioxidant value of different kinds of food is seen in Physique 1. Thus, it can be concluded that dark chocolate, bittersweet delicious chocolate and unsweetened chocolate, which all have higher cacao items than other styles of chocolate, is beneficial for our health.
Chocolate also defends your body from harm of free radicals. Free radicals are unstable, highly reactive forms of air that can harm the body in various ways. Antioxidants protect the body from free radicals, that are being grouped into various types and they inflict varying levels of cellular damage in various parts of the body. (Yap 2010) Free radicals are neutralized by antioxidants. This will likely prevent any change in the framework of healthy skin cells, thus curbing any cause for serious diseases.
Lowers Blood vessels Pressure
Chocolate helps arteries relax, widen and maintain their flexibility. Relating to Scharffen Berger et al. (2007), a research involving several four hundred and seventy men, examined on whether chocolate has the same capability as burgandy or merlot wine and tea to reduce risk of cardiovascular disease. It was discovered that the men who consumed the most cocoa-containing products were 50 % as likely to die from coronary disease as those who used the least. This is because cocoa helps arteries relax, widen and keep maintaining their flexibility, which help in lowering blood pressure.
Besides that, chocolates is found to have the ability to improve HDL (good cholesterol) Regarding to Yap (2010), a report in a Penn Express University showed that volunteers following a diet containing smaller amounts of cocoa powder experienced their the good cholesterol (HDL) raised. Bad cholesterol (LDL) remains the same because the antioxidants in cocoa decelerate the oxidation of LDL which stops “hardening of the arteries”. Furthermore, Thompson and Manore (2009) also discovered that studies have shown chocolate have the ability to reduce risk of cardiovascular diseases.
Lowers anxiety / Brightens mood
It is well-known that chocolates releases endorphins chemicals in the brain. Endorphins chemical substance in chocolates is released by the compound called phenylethylamine (PEA). This results in a pleasurable sense. Chocolate companies in Belgium, France, Switzerland, Germany, the United Kingdom and the United States have gathered a data that disclosed 27 percent of consumers in these countries buy chocolates to improve their moods. (Yap 2010) Chocolate produces natural feel-good chemicals called endorphins in the mind. (Scharffen Berger et al. 2007)
Chocolate increases serotonin levels in the mind. Ordinary chocolate is known to increase serotonin levels in the mind, which produces feelings of elation. (Scharffen Berger et al. 2007) Smolin and Grosvenor (2008) explained that consuming chocolate causes the mind to produce natural opiates, which dulls pain and improves mood.
In addition compared to that, Scharffen Berger et al. (2007) declare that chocolate is one of nature’s most focused sources of theobromine. Theobromine is a light, natural stimulant and “cousin” of levels of caffeine. However, theobromine is much less strong as caffeine. Theobromine has been used as a cough suppressant. But the theobromine level in delicious chocolate is not as high as those found in clinical tests, eating a club of dark chocolate will still help when you are using a bad cough.
Provides a great deal of energy
In addition to that, some chocolate are being used by the military services. Scharffen Berger et al. (2007) explained that twenty to forty pounds of chocolates were shipped abroad to field bases during World Battle I. During World Warfare II, chocolate pub rations have to meet specific requirements placed by the U. S. Army. The bars needed to be about four ounces, high heat resistance, little style and high food value. Corresponding to Smolin and Grosvenor (2008), chocolates is energy-dense and provides a hundred and fifty thousand energy per ounce. These chocolate are easily eaten and usually bought for journeying.
Chocolate isn’t Healthy Some chocolate are stripped of its health promoting properties
Unfortunately, some facts show that chocolate is not as healthy as designed. First of all, dairy products put into chocolates inhibit the absorption of nutrition. According to Yap (2010), some studies indicate that ingesting dairy products hinders the absorption of the nutrition of cocoa. Eating milk chocolate would you need to be taking in bare calories from fat. Besides that, the antioxidant level is not raised. It really is even lowered using cases. Drinking dairy products while eating chocolate also bring about the same effect. This decreases the vitamins and minerals of delicious chocolate.
A great example of a kind of chocolate stripped of its health properties is the white chocolates. According to Star (2005), white delicious chocolate does not have any cocoa bean content. The cocoa beans are the key source of nutrition for chocolate. With no cocoa bean, white chocolate only has a high content of fat from both cocoa butter and milk body fat. This makes white chocolates the least healthy selection of chocolate.
Some delicious chocolate contain high sugars and fat contents
The most beneficial chocolate are people that have a high focus of chocolate liquor and bitter flavor such as dark chocolate or bittersweet delicious chocolate. This bitter flavor came from the flavanols in chocolate.
As a result, many manufacturers remove this bitter aspect or add lots of sugar to rid chocolate of this bitter flavour, making chocolate much less healthy as it is meant to be. Regarding to Yap (2010), even some semi-sweet chocolates can have up to sixty five percent of sweets.
Another simple truth is that chocolate may cause hormonal imbalance due to the high sweets level. Many types of chocolate are added desk sugar, which really is a host of serious health disorders such as hormonal imbalance, diabetes, cardiovascular disease, and cancers. (Yap 2010)
All the unwanted glucose in chocolate results in very high calorie consumption. Regarding to Yap (2010), many commercially marketed chocolates tend to have very high sugars and fat details. Empty calories from fat are also a result from the added dairy products product as it inhibits the absorption of cocoa nutrition. Corresponding to Yap (2010), intensive studies conducted on pets or animals have proven that eating high calorie food shortens lifespan. Because of this, eating the wrong type of chocolate will give the precise contrary of what the benefits should have been.
Some chocolate contain artificial sweeteners
Lastly, “chocolate for diabetes” contains artificial sweeteners. The man-made sweeteners added into “Chocolate for diabetes” are very known neurotoxins. They also cause the same hormonal imbalance from consuming other sweet foods (Yap 2010) Yap (2010) also discovered that studies have shown that insulin could be secreted in response to sweet-tasting beverages, irrespective of whether they contain desk glucose. Natural sweeteners are definitely much healthier and safer than man-made sweeteners. But many manufacturers still use manufactured sweeteners to make delicious chocolate for diabetes.
Based on the evidence discussed, I highly believe that chocolates is healthy. The types of chocolates that have low cacao content and higher sugar content, such as dairy chocolates or white chocolates, should be avoided. Chocolate myths also needs to stop spreading. In this manner, more people can know that chocolates is in fact beneficial. The government and non-government organizations must do their part in educating the public about medical benefits of chocolate. This way our country’s cocoa industry can improve. I think that we can gain the health benefits of chocolates if we consume it in moderation and choose the right kind of chocolate, such as chocolates.