by: Lisa J. Lehr
This is my third in a series of articles on the happy health benefits of some of our favorite indulgences. Please read my related articles on coffee and tea, wine and beer.
When the Spanish explorer Hernan Cortes came home from Mexico in the early 1500s, he brought with him the sacred drink of the Aztecs. Made from the roasted seeds of Theobroma cacao, the drink was flavored with a blend of exotic ingredients, and although Cortes had come to like this concoction, the Spanish eventually added sugar, vanilla, and cinnamon for a sweeter drink more pleasing to European taste. The secret recipe was eventually leaked to Europe, and first appeared in London in the mid-1600s. By 1765 the American colonists were enjoying cocoa made from West Indian beans. Cocoa powder was developed by a Dutch chocolate maker, and his patented process for pressing cocoa butter from the roasted beans made possible the production of both instant cocoa and edible chocolate.
Theobroma means, appropriately, ?food of the gods.? Chocolate has low levels of caffeine; its main stimulant is theobromine, with a much milder effect. The darker the chocolate, the higher is the content of theobromine.
Cacao beans are extremely rich in flavonoids, the same antioxidant compounds found in wine and beer, coffee and tea. Chocolate contains calories and fat but contributes little to the total saturated fat in the average American diet. Eating dark chocolate in favor of milk chocolate helps in avoiding much of the fat.
Chocolate causes the brain to release endorphins, the natural opiates that are our pleasure chemicals; and phenylethylamine, a compound in chocolate, is thought to stimulate the same physical reaction as falling in love. The smell alone slows brain waves, inducing a sense of calm and enhancing verbal learning.
Chocolate contains a significant amount of magnesium and iron. One and a half ounces of chocolate have about the same amount of antioxidant phenolic compounds as a glass of red wine.
The fat in cocoa is stearic acid, a saturated fat comprising about 30% of the fat in a bar of chocolate. Some of the stearic acid in chocolate converts in the body to oleic acid, a monounsaturated fat similar to that found in olive oil, which is well known for its health benefits.
On the down side, in people prone to migraines, amine compounds in chocolate can trigger attacks, as sufferers have low levels of phenolsuphotransferase, an enzyme that processes them. Yet because cocoa reduces the blood platelet adhesion that can lead to headaches, it may conversely be beneficial.
The quality of the chocolate makes all the difference. The key to enjoying the health benefits of chocolate is to eat high quality dark chocolate with a 60 to 70% cocoa solid content. Normal dark chocolate has around 30%; ordinary chocolate has as little as 10 to 20% cocoa content, with a lot of sugar and hydrogenated vegetable fats. High-quality chocolate can be suitable for diabetics, as it does not create a blood sugar rush as high-sugar chocolate does.
There also may be a case for organic varieties, as the pesticide lindane, linked to breast cancer, has been found in chocolate. The chemical is in the process of being banned but is still used in developing countries. If the coffee plant is not organic, it is probably heavily sprayed, because chocolate is such a valuable crop.
And while you?re at it, go ahead and get chocolate with nuts. They?re a tremendous source of vitamin E, heart-healthy fats, and virtually no saturated fats.
So, go ahead and indulge.
About The Author
Lisa J. Lehr is a freelance writer with a specialty in business and marketing communications. She holds a biology degree and has worked in a variety of fields, including the pharmaceutical industry and teaching, and has a particular interest in health matters. She is also a graduate of American Writers and Artists Institute (AWAI), America?s leading course on copywriting. Contact Lisa J. Lehr Copywriting www.ljlcopywriting.com, Lisa@ljlcopywriting.com for help with your business writing needs. This article ©Lisa J. Lehr 2005.
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Best Recipes: White Chocolate Brownies
Best Recipes: White Chocolate Brownies
by: Donna Monday
Here?s a twist on the traditional chocolate brownies. Flip the script and make these delicious brownies made with real white chocolate. White Chocolate Brownies are a different, but equally yummy taste sensation. The chocolate chips sprinkled throughout, not only add traditional flavor, but make them look pretty too.
- ? cup UNSALTED butter
- 6 oz. white chocolate, coarsely chopped
- 2 eggs
- ? cup sugar
- 1 cup all-purpose flour
- ? tsp. salt
- ? tsp. vanilla
- 1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees.
Lightly grease an 8x8x2-inch baking pan; set aside.
In a small heavy saucepan, melt butter and HALF of the white chocolate over low heat, stirring occasionally. Remove from heat.
In medium bowl, beat eggs with electric mixer on medium to high speed until foamy. Gradually...
Best Recipes: White Chocolate Brownies
Chocolate > Best Recipes: White Chocolate Brownies
How to make great Chocolate Gourmet Caramel Apples
How to make great Chocolate Gourmet Caramel Apples
by: Janice Dunbar
Do you want to make yummy chocolate caramel apples, but don't know where to start.
Well, its quite simple.
Simply start with the following:
Granny Smith apples
2 Large bag of Kraft caramel squares
Popsicle sticks
2 Bag of Milk Chocolate Candy Melts from Michael's Craft store
Nuts
Wash apples thoroughly and add sticks.
Melt caramel squares in microwave.
Dip apples in caramel and let dry for 15 minutes. Add nuts to apples (optional.) Then melt chocolate and pour into plastic pastry bag. Add twist tie to top of pastry bag and snip tiny
hole at the end of the bag. Strip apples with chocolate and let set for 30 minutes to dry.
About The Author
Janice Dunbar I have own... |
Chocolate > How to make great Chocolate Gourmet Caramel Apples
About Rental Insurance
About Rental Insurance
by: Kyle Thomas Haley
Many renters don?t stop to think about what happens if there is a fire, someone breaks in and steals their new TV or stereo, or a visitor slips and falls on their property. The sad truth is; you will be responsible! While your landlord has insurance that covers the actual building, that coverage does not include your personal property or liability for injuries which occur in the space you rent ~ be it an apartment...
Chocolate
Chocolate > About Rental Insurance
socks Chocolate Chocolate Is Good for Us? Yes! (Third in a series)