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  1. 1. DARK CHOCOLATE: Is it really better than Milk Chocolates, White Chocolates and Flavored Chocolates?
  2. 2. Who invented Chocolate? • The Olmec Indians are believed to be the first to grow cocoa beans as a domestic crop somewhere between 1500 BC and 400 BC. Later on the consumption of cocoa beans was restricted to the elite of Mayan society in the liquid form. • As Mayan's migrate into the northern regions of South America around 600 AD, they established cocoa plantations in the Yucatan. By the 14th Century this liquid libation become popular among the upper classes of Aztec society. They were the first to tax the beans than made this drink called "xocalatl" meaning warm or bitter liquid. • Early Spanish explores to the area discovered the bean drink and in the 16th Century brought it to Europe. They began to add cane sugar and flavorings such as vanilla to their sweet cocoa beverages and by 1570 AD the cocoa was used as a popular medicine and aphrodisiac. • A century later the English introduced a solid chocolate in the form of chocolate rolls and cakes, served in chocolate emporiums.
  3. 3. What is the reasons why people don’t like eating Dark Chocolates? • BITTER! • It’s not SWEET, because it has less sugar! • It’s not CREAMY, SMOOTH and RICH! • Or, it just depends on people's taste buds.
  4. 4. What is Milk Chocolate? In addition to containing cocoa solids, milk chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk chocolates are typically much sweeter than dark chocolate, and many popular candy bars that are chocolate-based use milk chocolate.
  5. 5. What is White Chocolate? White chocolate is a confection that contain a blend of milk, cocoa butter, and sugar, and often vanilla or other flavorings. White chocolate does not contain any cocoa solids and does not have a chocolate flavor. It gets its name from the cocoa butter it contains, although cheap varieties of white chocolate will have most or all of the cocoa butter replaced by vegetable fats.
  6. 6. What is Dark Chocolate? • Dark chocolate is chocolate without milk solids added. Dark chocolate has a more pronounced chocolate taste than milk chocolate, because it does not contain milk solids to compete with the chocolate taste. However, the lack of milk additives also means that dark chocolate is more prone to a dry, chalky texture and a bitter aftertaste. • The basic ingredients in dark chocolate bars are cacao beans, sugar, an emulsifier such as soy lecithin to preserve texture, and flavorings such as vanilla. Dark chocolate is often distinguished by the percentage of cocoa solids in the bar. The cocoa content of commercial dark chocolate bars can range from 30% (sweet dark) to 70%, 75%, or even above 80% for extremely dark bars. Common terms used to distinguish the cocoa content of dark chocolate bars include bittersweet, semi-sweet, and sweet dark chocolate.
  7. 7. Is Milk Chocolates, White Chocolates and Flavored Chocolates has an ingredient that are bad for our health? • SUGAR Depending on the type of chocolate, it can have a little or a lot of sugar content.. Dark chocolates are more bitter and contain less sugar than commercial chocolates like candy bars. Those who monitor their blood glucose levels or who are looking to watch their weight should not consume too much chocolate. It can cause insulin spikes and be detrimental to your waistline.
  8. 8. • CAFFEINE According to the University of Kentucky College of Agriculture, chocolate is a natural source of caffeine. Dark chocolates contain a higher amount of caffeine than milk chocolate, and this can be affect your health. Too much caffeine may lead to hypertension, insomnia, anxiety, dehydration and inability to concentrate. • MIGRAINES The University of Maryland Medical Center advises that chocolate can trigger migraines. Chocolate naturally contains the chemical tyramine, which is believed to perpetuate migraine headaches, although more research is needed to make a definitive conclusion. Another factor that triggers migraines is elevated blood sugar levels. Chocolate can raise blood sugar, so avoid it if you are prone to migraine headaches.
  9. 9. • KIDNEY STONES Chocolate contains oxalates, which are correlated with a higher risk of kidney stones. Those who are predisposed to kidney stones or have previously experienced a kidney stone may want to avoid eating chocolate.
  10. 10. Free SAMPLE of Different Variants of Chocolates!
  11. 11. Benefits of eating Dark Chocolate! • ANTIOXIDANTS Dark chocolate contains antioxidants from a group called polyphenols. The antioxidant resveratrol boosts the immune system and provides mental health benefits by increasing levels of endorphins and serotonin in the brain, Psych Central notes. Endorphins and serotonin work as natural antidepressants by improving moods. Increases of serotonin also aid the digestive system. The flavonoids, also part of the polyphenol group, in dark chocolate play a role in lowering cholesterol and improving blood flow to the heart and brain, the Cleveland Clinic explains. Because dark chocolate undergoes less processing than milk chocolate, it retains more flavonoids during manufacturing.
  12. 12. • BLOOD FLOW An ounce of dark chocolate a day may increase blood flow, lower blood pressure, reduce the chance of blood clots and lower low-density lipoprotein, or LDL, cholesterol levels, Psych Central says. LDL cholesterol builds up on the inner walls of the arteries to interfere with blood flow to the heart and lead to heart disease. • CHOLESTEROL EFFECTS Although dark chocolate still contains forms of saturated fat that can increase LDL cholesterol, it also has stearic acid, which may neutralize the effects of cholesterol. Dark chocolate also contains oleic acid, a type of monounsaturated fat that provides the heart with protection. Monounsaturated fats may lower LDL cholesterol and raise levels of protective high-density lipoprotein, or HDL, which helps flush excess cholesterol out of the bloodstream.
  13. 13. • STRESS REDUCTION German and Swiss researchers found that eating 1.5 oz of dark chocolate a day for two weeks lowered stress hormones in people who were highly stressed. The 30 subjects in the study snacked on 20 g of dark chocolate in the morning and again in the afternoon, according to the October 7, 2009, issue of the "Journal of Proteome Research," a publication of the American Chemistry Society.
  14. 14. Daily Dark Chocolate Good for the Heart, Loaded With Flavonoids • Eating a small, 1.6-ounce bar of dark chocolate every day is good for you. Very good for you, find Mary Engler, PhD, RN, of the University of California, San Francisco, and colleagues. • One group got a Dove Dark Chocolate bar every day for two weeks. Like other dark chocolate bars with high- cocoa content, this one is loaded with something called epicatechin. Epicatechin is a particularly active member of a group of compounds called plant flavoniods. Flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries.
  15. 15. Why Dark Chocolate Is Different? • Not all chocolate is created equal. Dark chocolate contains a lot more cocoa than other forms of chocolate. And standard chocolate manufacturing destroys up to half of the flavoniods. But chocolate companies have now learned to make dark chocolate that keeps up to 95% of its flavoniods.
  16. 16. • While a little dark chocolate is good, a lot is not better. Chocolate still is loaded with calories. If you're going to eat more chocolate, you'll have to cut back somewhere else. And remember that a balanced diet -- and plenty of exercise - - is still the key to heart health.
  17. 17. They said that: Chocolate could be cough medicine! An ingredient of chocolate could put a stop to persistent coughs and lead to new, more effective cough medicines, research suggests. Scientists found the key ingredient, theobromine, is nearly a third more effective in stopping persistent coughs than the leading medicine codeine. They say it produces fewer side effects than conventional treatment - and would not leave people drowsy.
  18. 18. How much chocolates should you eat in a day or in a week? According to researchers, 6.7 grams of dark chocolate per day -- a bit less than half a bar a week -- represents the ideal amount for a protective effect against inflammation and cardiovascular disease. Those who ate dark chocolate regularly had a 17% average reduction in C-reactive protein -- enough to decrease the risk of cardiovascular disease by one-third in women and one-fourth in men.