Monday, March 12, 2012

Benefits Of Chocolate


The word chocolate comes from xocoatl (Aztec language) that means a bitter drink. The Aztecs and the Maya in Mexico believe that the god of Agriculture has sent a chocolate that comes from heaven to them. Cortes then took him to Spain between the years 1502-1528, and by the Spaniards bitter drink was mixed sugar so it tastes better. Brown then spread to France, Holland and England. In the year 1765 chocolate factory was established in Massachusetts, USA.
In the development of chocolate is not only a beverage but also become the preferred snack of children, adolescents, and adults. In addition to good taste, chocolate was efficacious make life a person becomes longer. An epidemiological study was conducted at Harvard University students enrolled between the years 1916-1950. By using a food frequency questionnaire collected information about the habits of eating candy or chocolate at Harvard University students.

By controlling the physical activity, smoking, and eating habits found that those who love to eat sweets / chocolates age older than one year are not eating. Allegedly phenol antioxidants contained in chocolate is the reason why they can outlive. Phenol is also found in red wine that is well known as the drink is good for heart health. Brown has the ability to inhibit oxidation of LDL cholesterol (bad cholesterol) and increase immune function, which can prevent the risk of coronary heart disease and cancer.

So far, there is the notion that chocolate causes of dental caries and may also be responsible for the problem of obesity. No doubt that obesity is a risk factor for degenerative diseases. But a study at Harvard University shows that if you balance the consumption of chocolate candy with enough physical activity and eating a balanced diet, then the negative effects of chocolate candy is not much to worry about.

According to the Mayan belief, chocolate is the food of the gods. The original flavor of the cocoa bean is actually due to the bitter alkaloid content, but after going through the engineering process can be produced chocolate as a food liked by anyone. Cocoa beans contain 31% fat, carbohydrate 14% and 9% protein. Chocolate is rich in protein amino acids tryptophan, phenylalanine, and tyrosine. Although chocolate contains high fat, but relatively easy to rancidity because chocolate also contains polyphenols (6%), which functions as an antioxidant deterrent.

Chocolate consumption in the United States contributes only 1% of the total fat intake as stated by the National Food Consumption Survey (1987-1998). This amount is relatively small, especially when compared with the contribution of meat (30%), cereals (22%), and milk (20%). Fat in chocolate, cocoa butter is often called, is mostly composed of saturated fat (60%), especially stearate. But brown fat is vegetable fat which does not contain cholesterol. To keep pressing the saturated fat that is not too high, it is better to limit eating chocolate just one cigarette per day and mebatasi consume supplements or other food containing catechins such as apple and tea.

In research involving human subjects, found that consumption of brown fat generates total cholesterol and LDL cholesterol lower than the consumption of butter or beef fat. So even though both contain saturated fat but the effect of cholesterol produced different. High stearate content in brown fat was allegedly the reason why chocolate is not as bad as animal fat. Has long been known that stearic acid is neutral fat that will not trigger blood cholesterol. Why? Stearate was slowly digested by our bodies and also absorbed less.

Third of the fat contained in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid is also predominantly found in olive oil. Epidemiological studies in Mediterranean populations who consume lots of oleic acid from olive oil oleic concluded positive effects on heart health.

Often the question is how much we should mengkonsusmi chocolate? There is no definitive recommendation for this nutrient, however, 2-3 times a week eating chocolate or drinking chocolate milk per day would still be acceptable. Principles of nutrition is actually easy to eat all foods in moderation. Nutritional problems generally arise when we eat too much or too little.

Eating chocolate will not cause addiction, but for some delicious chocolate taste that may cause the desire to take it back. This is called a chocolate craving. The impact of chocolate on behavior and mood (mood) is closely related to chocolate craving. Longing for chocolate aroma, texture, sweetness, bitterness and so on. It is also often associated with the content of phenylethylamine which is a substance similar to amphetanine which can increase uptake of tryptophan into the brain which then in turn produce dopamine. Impact of dopamine is a sense of fun and improved mood. Phenylethylamine is also thought to have aphrodisiac properties that gave rise to a feeling like someone in love (heart flowers). It is said that King Montezuma in ancient times was always drunk chocolate before rotating the harem, harem different every night.

Catechins are powerful antioxidants contained in chocolate. One function of antioxidants is to prevent premature aging that can occur due to pollution or radiation. Catechins are also found in tea even though there were not as high on chocolate. Parents are often ancient practice of tea to wash my face with water because it can make your skin glowing and youthful face. If they know that chocolate contains a higher than tea catechins, maybe they would recommend a bath scrub with brown.

Chocolate also contains theobromine and caffeine. Both substances have been known to give effect to those who consume them awake. Therefore when we are dozing off at the airport or waiting for long queues, eating chocolate is potent enough to make us excited again.

Chocolate products are quite diverse. For example, there is a mixture of milk chocolate is sweet chocolate, cocoa butter, sugar and milk. There are also bitter chocolate which is a natural brown and contains 43% cocoa solids. This type of chocolate can be found in some bars of chocolate products.
There is no evidence that chocolate cause acne. Brown also is hardly a major cause dental plaque because of dental plaque can also occur in people who consume regular daily diet. It's just chocolate to watch, especially for people who are prone to suffer from kidney stones. 100 g chocolate consumption increases the excretion of calcium oxalate and triple. Therefore, healthy tips that can be recommended is drink plenty of water after eating chocolate



27 comments:

  1. afternoon visit to blog firends

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  2. I like chocolate very much, but I never eating with my passions. Only for some times...
    Btw... I already follow you #26 (CahNdeso)... thanks and best regards

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  3. I like your blog. please comment back.
    thanks :)

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  4. very essential post sis... Thanks 4 sharing such nice chocolate information...

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  5. nice information and post, thankyou guys.

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  6. sip nih chokaltnya...huenak pasti... :)
    salam kenal ya

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  7. bagi dong coklatnya mbak..hehe

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  8. aku suka skali coklat tapi kalo kebanyak bisa buat jerawatan.. hehehhe

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    bolehkah saya tukeran link ma anda

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    ReplyDelete
  9. Chocolate is very useful and delicious heehe . I am fans of chocolate :D

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  10. what about putsa? please make an article about putsa.. :D

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  11. good info and nice post fren

    succes 4 u :)

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  12. To love a thing means wanting it to live. Suporting bak.

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  13. Hot chocolate drink always refreshes me. Glad to know this info!

    ReplyDelete