is the world's most popular candy. People all over the world (mainly in Europe and the United States), according to the World Foundation, consume more than 3 million tons of beans each year. And not only makes you feel good, it can also be good for your heart and brain.
What is chocolate?
In the online display at the Cornell University library, the is prepared from the fruit of Theobroma Cacao, a tropical tree whose name in Greek means "food of Gods"
Amazon and Orinoco river basin in South America are home to theobroma cacao trees. The trees are scattered across the Amazon River from southeast Mexico. According to Cornell, they thrive in dry, wet areas about 20 degrees from the equator. As is becoming increasingly popular, farmers have planted farms in other regions, including West Africa and South and Southeast Asia.
Today, 79% of global cacao production is in Ghana, Côte d'Ivoire, Nigeria, Indonesia and Brazil.
According to Patric Chocolate, trees bear fruits of about the same size and form as papaya. Such humpy, lumbered berries or pods, coated in white pulp, contain up to 50 sour seeds, or beans.
According to Cornell, cacao grains are manually harvested as machines can damage the trees. Staff cut and open the orange pods with a machete when they are ripe. The seeds are placed in large, stacked, plating-covered fermentation trays, and are left for two to seven days. Fermentation produces the flavor and aroma. It destroys the embryo of the seed, prevents unwanted germination and leads to the fall of the white pulp from the seeds.
The beans dry on sunny platforms after fermentation. Staff are turning them for three to five days several times a day to finish drying. Boots will dry in rotary driers faster, but Cornell says sun-dried boots should taste the best.
The bean will then be taken to the mill to clean and remove contaminants. In big, rotating sheets, the bohens are roasted. The roast draws the spice and takes the boots out of its coats. Roasted bovines join a winding system, separating the bovine bodies and cutting hulls. The remainder of the bean is known as the stub. is turning nibs.
Under a number of rollers the nibs are grounded. This process leads to a thick paste known as liquor. No alcohol is in the liquor (chocolate liquor does, however). Pam Williams, co-founder and former president of the Association of Fine Industry (FCIA), and founder and principal instructor for Ecole Cocolat 's Professional School of Arts, reports that it represents the main source of unsweetened bake chocolate.
The type of is determined at this stage. The FCIA says that fine is separated from average quality ingredients. Ingredients. The FCIA named "Perfect chocolate" contains only cacao, (optional) butter , sugar, lecithin, vanilla and possibly milk fats and solids. Other flavors or ingredients such as will later be added.
Types of chocolate
Three different categories of fine chocolate: dark chocolate, milk and white chocolate, he said.
- Dark has a liquor of chocolate, butter of cocoa, lecithin, vanilla and sugar.
- The above is milk plus dairy and dairy solids.
- Everything milk contains white except liquor chocolate.
Chocolatiers are discussing whether is white. The United States of America until 2002 It was not considered but instead a confectionary by the Food and Drug Authority because it does not contain liquor. The FDA was asked to introduce a standard identification for white by the Chocolates Food Corp. and the Manufacturers Association. As the FDA calls it white chocolate, some experts, such as Williams, accept white as chocolate.
The FDA also recognizes a number of grades in the three categories, Williams said. These include non-sweetened or strong, up to 99% candy, bittersweet, semisweet, and dark chocolate. The quality of depends, as well as where the beans come from and how they come prepared, on what ingredients are present and the proportion of cocoa.
Health benefits of chocolate
Good heart food:
The role could play on heart health have always been examined in recent studies. Cacao beans are full of antioxidant phytonutrients that provide additional benefits. In addition, according to Harvard T.H. Chan School of Public Health cacao beans are rich in sources of iron , copper, magnesium , zinc and phosphorus. The concentration of milk cacao in the milk is decreased by milk and maybe greater sugar. Dark is 2 to 3 times more effective than Milk Chocolate.
While most studies showed that chocolates consumption is associated with a lowering risk of heart attacks, more work is needed for the amount and form of needed. The most gain was associated with a modest consumption of in 2017, a meta-analysis of the impact of on coronary heart disease , stroke and diabetes, in the journal Nutrients. For those who eat over three days a week, the authors find no benefit from cardiovascular disease or stroke reduction. Two servings per week were protective of diabetes, but that benefit was lost if people were over six servings per week.
On the other hand, the conclusions of a large-scale study of more than 150,000 mainly male U.S. veterans not having coronary artery disease at the beginning of the study suggest that consuming at least five times a week of can be effective in preventing the risk of heart attack and heart insufficiency related coronary artery events.
The development of atrial fibrillation can also prevent chocolate, a type of irregular heartbeat that increases the risk of heart disease , stroke and much more. A study published in the 2017 Heart journal found adults who ate 10-20 percent lower than those who never, or rarely, ate than those who ate.
Good brain food :
The brain could do well with chocolate. Some studies focused on improving cognitive functionality of chocolate. A study in the 2016 Alzheimer's Journal revealed that the risk of cognitive decline in older people could drop by the amount of consumed. The study looked at almost 400 Portuguese citizens over the age of 65 and saw that the risks of cognitive deterioration were lowered by 40 percent over two years by those who ate moderately high levels of — in average one snack a week; this study did not distinguish between milk and dark chocolate. The less cognitive benefits were seen for those who ate more or had more cafeine.
Good mood food
is generally correlated with positive mood effects, but it is debatable why certain people are feeling good. According to the Dartmouth Undergraduate Journal of Research, contains substances that activate the brain the same way as cannabis, such as anandamines, and substances with similar effects, such as amphetamine, tyramine, phenylethylamine. However, the concentration of these substances is very low — too low to cause an antidepressant effect.
According to an article published in the UK Journal of Clinical Medicine 2013, can be used to interact with neurotransmitter systems that help regulate appetite, reward and mood, such as dopamine , serotonin and endorphins. The authors noted, however, that the effects may be more related to the taste and smell of than to their chemical effects.
The link between depression and consumption is found in a 2010 study published in the Internal Medicine Archives. The results show that those who scored high on a depression screening test had a greater consumption than those who were not considered depressed. The study, however, indicated that only a link exists and can not explain why. Since the researchers have not been following participants over time, they don't know if eating is improving or adding a sad mood. is an indicator of Prozac naturalness, and can play a role in driving depression. There are several possibilities.