Chocolate

We love, we toasted the taste, you drink ... Chocolate is part of our life. In various forms, we consume about 7 pounds per year per person. Who is he? It must be avoided to keep the line? Or otherwise stop the demonizing and consume in any light?Although the origins of cocoa are unknown, it is known by some archaeological discoveries that the cocoa bean was used by pre-Columbian peoples. But it is the Maya who cultivated cocoa rationally, around the year 600 AD ...
After the export of cocoa in Europe in the 17th century as a currency exchange, we learn to appreciate as a beverage. Then the product moves through the expertise of bakers and cooks as well as it is the 21st century and its derivatives are chocolate treats most popular in Europe.

The chocolate delight or poisoned source of benefits?
We must take this food for what it is, that is to say, extremely nutritious food. It is therefore recommended to consume to improve physical endurance and prevent "strokes". If chocolate is consumed in reasonable quantities, it can have real effects on the body.

 In fact, cocoa butter contains many fatty acids, they can help to lower cholesterol in the blood. It is often said, but it bears repeating, if you really want to enjoy the benefits of chocolate, it must be consumed black with 70% cocoa, because there is more cocoa fewer sugar.

It is also said, and this is proven by scientific studies, that dark chocolate helps fight against cavities, with fluoride and phosphate it contains.

Good for morale?
It is true that when stress arises, the craving for chocolate is not far. Instead of fighting, it is better to satisfy his desire, because it is directly dictated by the body. In fact, the body sends us signals to receive what they need.
In case of stress, the body needs magnesium to fight against anxiety, and chocolate contains much. It also contains a neurotransmitter specializing in the regulation of mood: serotonin. The lack of serotonin can cause depression.
Cocoa is theobromine, which also consists of a psycho-stimulant effect on the brain, as well as phenylethylamine and tyramine that allow the body to feel the sensation of well-being.
It should nevertheless be rational: the chocolate that contains 3 mg per 100g of serotonin, it is not enough to consider it as an antidepressant. But it can at the time make a real comfort to those who consume it.
Ally longevity?
This is true for the chocolate the higher category, ie quality chocolate is very dark. If it belongs to this category then consumption can indeed improve lifetime. He should thanks to this specific flavonoids it contains. They indeed have antioxidant properties (they are also found in wine).However, according to many studies, flavonoids help to reduce coronary risk. Using the same flavonoids, cocoa is considered as an inhibitor of oxidation. As such, it promotes the metabolism of LDL cholesterol reduces the risk of cardiovascular disease, as well as the development of certain forms of cancer.

How chocolate is made?
The cocoa beans are first washed to remove foreign bodies. Then they are roasted to reveal the flavor and color of the chocolate. Thereafter one proceeds to winnowing, which consists in differentiating the cocoa beans of the hull.
Cocoa beans undergo alkalization, usually with potassium carbonate, to develop flavor and color. Then they are reduced to a pulp to recover cocoa liquor. The latter is pressed so that it can extract the cocoa butter leaving a solid mass called "cocoa cake".Cocoa butter is used to make chocolate, and cakes are ground for the cocoa powder. For the chocolate is added to the cocoa liquor, cocoa butter and more or less of sugar and milk according to the recipes.
They entail refining which improves the texture of the chocolate paste and conching permits to develop the flavor of chocolate. Finally, the liquid chocolate is poured into molds and placed in a cold room. It remains only to pack and send the shelf so that we can taste it!
Chocolate treatment?
Knowing that includes anti-aging, softening, moisturizing, energizing and nourishing, it would be wrong not to benefit our skin this cocktail of youth!
Indeed, the stimulus chocolate skin metabolism. Thanks to him, the skin becomes more relaxed and flexible. Americans have even developed a therapy cocoa, developing virtues cosmetic ...
The chocolate should be avoided? Certainly not, but to eat intelligently!