Chocolate is made from beans found in the pods of the cocoa tree, an evergreen that originated in the river valleys of South America. Native Central and South Americans valued cocoa so highly that they used cocoa beans as currency.
Cocoa powder is low in calories and fat, but most chocolates contain refined sugar and milk. Cocoa does contain antioxidants but they can be destroyed in processing. Choosing dark chocolate is best—look for bars with at least 60% cocoa. Although chocolate’s aphrodisiac qualities have been debunked, it is an endless temptation and a culinary source of pleasure in its myriad forms.
Health Benefits
Helps lower high blood pressure.
Researchers at the University Hospital of Cologne, Germany, gave 44 people with borderline or mild hypertension 30 calories a day of dark or white chocolate. After about 4 months, the number of dark chocolate eaters diagnosed with hypertension dropped from 86% to 68%. Researchers attribute this to the antioxidant effects of dark chocolate.
May help lift mood.
Dark chocolate stimulates the production of endorphins, chemicals in the brain that bring on feelings of pleasure. It also boosts levels of the brain chemical serotonin, which acts as an antidepressant.
Health Risks
High sugar and fat.
Many commercial chocolates contain milk fat that is highly saturated and high amounts of sugar. It’s better to opt for dark over milk chocolate.
Migraines.
Chocolate is rich in PEA, which can trigger headaches in some people.
Canker sores.
Chocolate can cause or exacerbate canker sores.
Eating Tips
• Stir a spoonful of cocoa powder into a pot of chili.
• Sprinkle cocoa nibs on frozen yogurt.
• Shave dark chocolate curls over orange wedges.
Buying Tips
• For the most nutritional benefit, choose dark over milk or white chocolate.
• If you can see the chocolate before purchasing, look for a smooth, shiny surface.
• Avoid chocolate that has whitish or gray coating, or blooming, which may indicate faulty production, warm storage conditions, or age.
Storing Tips
• Keep chocolate tightly sealed in a cool, dry place for up to 2 weeks.
• Do not place chocolate in the refrigerator; this causes blooming, or separation of cocoa butter from the chocolate.
Old School
Chocolate is a good source of caffeine.
New Wisdom
Commercial chocolate products contain no more than about 0.1% caffeine, less than a cup of decaffeinated coffee.
CHOCOLATE FACTS
• The returning crew of Columbus’s fourth voyage in 1502 brought the first cocoa beans from the New World to Europe.
• The chocolate bar, first marketed around 1910, captured the public’s imagination when it was issued to the U.S. armed forces as a “fighting food” during World War II.
Thursday, 24 April 2014
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