The food-chocolate

The food- cocoa testify DraftIntroductionHistoryScharffen Berger et al. (2007) state that cacao tree plants were first employ by an ancient tribe, the Olmecs (1200 to 300B.C.). Soon, the Mayans began using the cacao. The Mayans will build a cold, barbed drink by grounding the cacao bean, and mixing it with spices, water and chilies. The cacao was also believed to be a divine gift by the Toltecs. in the midst of the 14th and 16th centuries, cacao beans were used as a piddle of currency by the Aztecs. After the Spanish took over the Aztecs, they began drinking deep brown hot and sweet. drinking coffee bean bars were made possible by Joseph chela in 1847. coffee bean continue to evolve, becoming the popular treat we entirely know today.How It Is Made java tree beans ar removed from their pods before fermentation and drying. The fermented and dried beans ar then roasted, winnowed, milled and pressed, cr ingest deep brown spirits. The chocolate liquor is then mixed with diametrical ingre disclosents to make different types of chocolate. Then the classification has to be refined, conch, tempered and moulded before the chocolate bar is made.Types of ChocolateChocolate has evolved into many types. For example, bitter chocolate, milk chocolate, white chocolate and many more.Myths superstar popular chocolate myth is that chocolate is believed to private road acne. Studies harbor shown that thither is no link between chocolate and acne.A nonher myth is that chocolate causes migraines. Again, research has shown that there ar no facts relating chocolate to migraines.Thesis masteryChocolate myths bemuse brought up many debates on the nutrition harbor of chocolate. Thus, this airfield of study investigates the health prize of chocolate.This study draws on information collect from various articles, World Wide Web sites, and a personal survey.Chocolate is kemptHigh antioxidant valueFirst of all, chocolate has a game antioxidant value than bluebe rries. Antioxidant is a substance, much(prenominal) as vitamin C, vitamin B or genus Beta carotene, which counteracts the damaging effects of oxidation in a living organism. (Concise Dictionary) Cacao has been put up to necessitate a naughty antioxidant capacity than red booze and tea. Red wine, tea and blueberries be well known food with senior high antioxidant value. A chocolate with high cacao sum contains a higher antioxidant value. ( sand trap 2010) The antioxidant value of different types of food can be seen in figure of speech 1. Thus, it can be concluded that dark chocolate, bittersweet chocolate and unsweetened chocolate, which all have higher cacao contents than other types of chocolate, is undecomposed for our health.Chocolate also defends the body from damage of free radicals. Free radicals are unstable, highly reactive forms of oxygen that can attack the body in various ways. Antioxidants protect the body from free radicals, which are being categorize into various types and they inflict varying degrees of cellular damage in different divides of the body. (Yap 2010) Free radicals are neutralized by antioxidants. This will embarrass any change in the structure of heavy cells, thus contain any cause for chronic diseases.Lowers Blood PressureChocolate helps arteries relax, ex escape and primary(prenominal)tain their flexibility. According to Scharffen Berger et al. (2007), a research involving a group of cardinal hundred and seventy men, tested on whether chocolate has the same readiness as red wine and tea to trim down risk of nerve center disease. It was found that the men who consumed the closely cocoa-containing products were half as likely to die from cardiovascular disease as those who consumed the least. This is because cocoa helps arteries relax, widen and maintain their flexibility, which aid in lowering blood pressure.Besides that, chocolate is found to have the ability to pinch HDL (good cholesterol) According to Y ap (2010), a study in a Penn State University showed that volunteers following a diet containing dainty amounts of cocoa powder had their the good cholesterol (HDL) raised. Bad cholesterol (beta-lipoprotein) dust the same because the antioxidants in cocoa slow down the oxidation of LDL which prevents hardening of the arteries. Furthermore, Thompson and Manore (2009) also revealed that studies have shown chocolate have the ability to reduce risk of cardiovascular diseases.Lowers anxiety / Brightens moodIt is well-known that chocolate releases endorphins chemicals in the brain. Endorphins chemical in chocolate is released by a compound called phenylethylamine (PEA). This results in a pleasurable feeling. Chocolate companies in Belgium, France, Switzerland, Germany, the unite Kingdom and the United States have collected a data that revealed twenty seven pct of consumers in these countries buy chocolate to improve their moods. (Yap 2010) Chocolate releases inseparable feel-good chem icals called endorphins in the brain. (Scharffen Berger et al. 2007)Chocolate raises serotonin levels in the brain. Ordinary chocolate is known to raise serotonin levels in the brain, which produces feelings of elation. (Scharffen Berger et al. 2007) Smolin and Grosvenor (2008) explained that consuming chocolate causes the brain to produce natural opiates, which dulls pain and improves mood.In addition to that, Scharffen Berger et al. (2007) state that chocolate is one of natures most concentrated sources of theobromine. Theobromine is a mild, natural stimulant and cousin of caffeine. However, theobromine is not as strong as caffeine. Theobromine has been used as a cough suppressant. Although the theobromine level in chocolate is not as high as those found in clinical trials, take a bar of dark chocolate will still help when one is having a bad cough.Provides a lot of energyIn addition to that, some chocolate are used by the military. Scharffen Berger et al. (2007) explained that t wenty to forty pounds of chocolate were shipped overseas to field bases during World War I. During World War II, chocolate bar rations have to meet specific requirements set by the U.S. Army. The bars needed to be ab stunned four ounces, high heat resistance, little predilection and high food value. According to Smolin and Grosvenor (2008), chocolate is energy-dense and provides one hundred and fifty gm calories per ounce. These chocolate are easily eaten and usually bought for traveling.Chocolate is Not HealthySome chocolate are unsheathed of its health promoting propertiesUnfortunately, some facts have shown that chocolate is not as healthy as intended. First of all, dairy farm products added to chocolate inhibit the soaking up of nutrients. According to Yap (2010), some studies advise that ingesting dairy products hinders the absorption of the nutrients of cocoa. Eating milk chocolate would just be taking in empty calories. Besides that, the antioxidant level is not raised. It is even lowered in certain cases. Drinking dairy products while eating chocolate also result in the same effect. This lowers the nutritional value of chocolate.A great example of a type of chocolate stripped of its health properties is the white chocolate. According to Star (2005), white chocolate does not have any cocoa bean content. The cocoa beans are the main source of nutrients for chocolate. Without the cocoa bean, white chocolate only has a high content of fats from both cocoa butter and milk fat. This makes white chocolate the least healthy choice of chocolate.Some chocolate contain high sugar and fat contentsThe most beneficial chocolate are those with a high concentration of chocolate liquor and bitter taste such as dark chocolate or bittersweet chocolate. This bitter taste came from the flavanols in chocolate.As a result, many manufacturers take out this bitter component or add lots of sugar to disengage chocolate of this bitter taste, making chocolate not as healthy as it is supposed to be. According to Yap (2010), even some semi-sweet chocolate can have up to sixty five percent of sugar. some other fact is that chocolate may cause hormonal imbalance receivable to the high sugar level. Many types of chocolate are added table sugar, which is a host of serious health disorders such as hormonal imbalance, diabetes, center of attention disease, and cancers. (Yap 2010)High caloriesAll the unwanted sugar in chocolate results in very high calories. According to Yap (2010), many commercially marketed chocolates tend to have very high sugar and fat contents. Empty calories are also a result from the added dairy product as it inhibits the absorption of cocoa nutrients. According to Yap (2010), extensive studies conducted on animals have turn out that consuming high calorie food shortens lifespan. As a result, eating the wrong type of chocolate will give the exact setback of what the benefits should have been.Some chocolate contain painted sweetener sLastly, chocolate for diabetes contains artificial sweeteners. The artificial sweeteners added into Chocolate for diabetes are very known neurotoxins. They also cause the same hormonal imbalance from consuming other sugary foods (Yap 2010) Yap (2010) also found that studies have shown that insulin could be secreted in response to sweet-tasting beverages, disregardless of whether they contain table sugar. Natural sweeteners are by far healthy and safer than artificial sweeteners. But many manufacturers still use artificial sweeteners to make chocolate for diabetes.ConclusionBased on the evidence discussed, I strongly believe that chocolate is healthy. The types of chocolate which have low cacao content and high sugar content, such as milk chocolate or white chocolate, should be avoided. Chocolate myths should also stop spreading. This way, more plenty can know that chocolate is actually beneficial. The government and non-government organizations should do their part in educating the public about the health benefits of chocolate. This way our countrys cocoa pains can improve. I believe that we can gain the health benefits of chocolate if we eat it in moderation and choose the right kind of chocolate, such as dark chocolate.