The Benefits Of Making Chocolate: The Process Of Chocolate
For this research, a group of scientist took 15 healthy subjects and gave them either dark chocolate (100 g.) or white chocolate (90 g.) bar a day for 15 days.. The dark chocolate bar contained approximately 500 mg of polyphenols, an antioxidant phytochemical that mostly prevents or neutralizes the harmful effects of free radicals, while the white chocolate contained no amount of polyphenols.
The benefits of chocolate can vary on how healthy an individual is and the type of chocolate and its composition. Over a period of time, chocolate intake can become very harmful. It has been stated that chocolate can cause gastroesophageal reflux and acid reflux. It can also build up resistance against insulin, resulting in Type 2 Diabetes. The over consumption of caffeine can lead to rapid heartbeat, anxiety, tremors, nausea and vomiting. If chocolate is eaten in large portions over a certain period of time, or eaten at unhealthy levels it will have a harmful effect on the human …show more content…
Chocolate chip cookies, accidental invention by Ruth Graves Wakefield, contain about a handful of chocolate chips. Japanese styled chocolate curry buns, has chocolate in the curry. The chocolate is added to the curry when its being cooked. Mole Poblano, a traditional Mexican dish, has a tinge of chocolate in the sauce. Mole Poblano with chicken uses bittersweet chocolate.
Just with other pleasure foods, people look for a healthier version of it and luckily chocolate has its own. Carob is known to be a healthy chocolate substitute. The carob is grown in the carob tree, an evergreen tree native to the Mediterranean but now grown in warm climate areas. The trees can bear carob pods, red-brown in color and up to a feet long, after 6 or 8 years of growth. The carob shares a similar taste to chocolate but contains the same amount of Vitamin B1 as asparagus. The carob is known for helping with nausea, vomit, diarrhea and other health