Chocolate, Food Most Favorite Children and Young Indonesia. Discover the benefits and dangers
Chocolate is the designation for food prepared from grain kakao.Cokelat usually given as a gift or gifts at holidays. With the shape, style, and unique taste, chocolate is often used as an expression of thanks, sympathy, or attention. Even as a declaration of love. Chocolate also has become one of the most popular flavor of Indonesia and the world. Apart from being the most common candy bars consumed, chocolate is also the subject of warm and cold drinks.
History of Chocolate
Brown residues found in pottery used by the ancient Mayas in Río Azul, northern Guatemala, showed that the Tribe Mayameminum brown around the year 400 BC. The first civilization inhabited Meso-America knows his trees "kakawa" whose fruits are consumed as a beverage xocolātl meaning bitter drink. According to them, this beverage to be consumed every day, for some reason. However, it seems that chocolate is also a symbol of prosperity. How to serve it was not in vain. By holding a liquid container is as high as his chest and poured into another container on the ground, the expert presenters can create a thick foam, part of what makes the drink so valuable. Foam is actually produced by the cocoa fat (cocoa butter), but sometimes also added extra foam. Meso-American people seem to have a critical habit of drinking and eating porridge containing chocolate. Seeds of the cacao tree itself is very bitter and must be fermented so that it can be obtained. Once baked and dibubukkan result is chocolate or cocoa. It is estimated that the Mayan drinking chocolate began around the year 450 BC - 500 BC. It is said that chocolate consumption is considered as an important status symbol in those days. Mayan chocolate consumed in the form of frothy fluid sprinkled red pepper, vanilla, or other spices. Drinks are also credible as a deterrent Xocoatl tired, a trust that may result from theobromin content therein.
When the classic Maya civilization collapsed (ca. 900) and was replaced by the Toltec nation, cocoa beans became the main commodity Meso-America. During the Aztec Empire in power (up to circa 1500 BC) region that includes Mexico City now known as the Meso-American region most rich in cocoa beans. For the Aztecs cocoa beans is the "food of the gods" (Theobroma, from the Greek). Usually the cocoa beans used in religious ceremonies and as gifts.
Chocolate is also a luxury item during the Meso-American Colombia, in their culture of the Maya, Toltec, and Aztec cocoa (cacao bean) is often used as currency. As an example of the Aztec Indians using the system to calculate where a chicken turkey for a hundred cocoa beans and one avocado for three cocoa beans. As the year 1544 AD, the delegation of Kekchi Mayan Guatemalan who visited the palace Spain bearing gifts, including chocolate drinks.
In the early 17th century, chocolate became a popular refreshing drink in the palace of Spain. Throughout the century, chocolate spread among the elitEropa, then through a democratic process to be fairly cheap price, and at the end of the century it became a drink enjoyed by kelaspedagang. Approximately 100 years after his arrival in Europe, so its famous chocolate in London, to set up "chocolate houses" to store supplies chocolate, starting at the coffee house. The first chocolate house opened in 1657.
In 1689 a physician and collector named Hans Sloane, developed a drink similar to chocolate milk in Jamaica and was initially taken by the tribe apothekari, but the drink was then sold by the Cadbury brothers. All chocolate was originally consumed as a beverage Europe. New in 1847 found a brown solid. Europeans get rid of almost all spices are added by the Meso-American people, but often retain vanilla. Also change the flavor so much according to their own taste from a special recipe that requires ambergris, a waxy purple dye derived from the intestine of a whale, to more common materials such as cinnamon or cloves. However, the most common is sugar added. Conversely, the Meso-American chocolate does not seem to be made sweet.
European brown initially mixed in the same manner used by the Mayas and Aztecs. Even today, the ancient way of Meso-America is still maintained, but in the machinery industry. Still slightly fermented cocoa beans, dried, roasted, and ground. However, a series of more complicated techniques were played. Diemulsikandengan brown powder potassium or sodium carbonate to be more easily mixed with water (dutched, emulsification method found in the Netherlands), fat reduced by removing a lot of cocoa fat (defatted), ground as a liquid in a special barrel (conched), or mixed with milk so a milk chocolate (milk chocolate).
Taste and Aroma of chocolate
Taste and aroma of chocolate is still difficult to define. In his book The Emperor Chocolate (Emperors of Chocolate), Joel Glenn Brenner describes recent research about the taste. He thinks chocolate is created from a mixture of 1200 kinds of substances, without any one flavor that was clearly dominant. Some of the substances it feels very uncomfortable when stand alone. Therefore, until now no artificial chocolate flavor.
Psychological effects that occur when enjoying the chocolate because the cocoa fat melting point is located slightly below normal human body temperature. As an illustration, if you eat a piece of chocolate, the fat from the chocolate will melt in the mouth. Lumernya cocoa fat raises distinctive taste in the mouth tender, recent research from the BBC indicated that melting chocolate in the mouth increase brain activity and heartbeat that is stronger than the activity resulting from kissing mouth to mouth, and also will feel four times as long even after the activity was stopped. Chocolate counterfeiting often occurs because cocoa is a relatively expensive material compared to sugar or vegetable oil. Both these materials are often used to replace cocoa.
Cocoa fat is often replaced by cheaper oil, such as lecithin from soybeans or palm oil. Besides the price, with the second chocolate coating material is easier. Comparison of the cocoa solid (nonlemak component in the milled seed) also tend to be low. In the chocolate bar, for example, approximately 20% of candy it is filled chocolates. Premium chocolate, on the other hand, typically contain about 50 - 70% cocoa solids. Because it contains less sugar and maybe also a little vegetable oil, this thick chocolate contains fewer calories than chocolate products in general. No wonder if the chocolate lovers often "protest" because of the chocolate to blame for problems actually caused by excessive sugar consumption
The content of chocolate
Chocolate contains alkaloids, alkaloids such as [[theobromine]], fenetilamina, and anandamida, which have physiological effects to the body. These contents have been linked to levels of serotonin in the brain. According to scientists who eat chocolate regularly in the normal amount can lower blood pressure. Dark chocolate lately a lot to get a promotion because of health benefits when consumed in moderation, including content that could reduce the anti oksidannya pembentukanradikal free in the body.
Toxic to certain animals
That it contains theobromine in chocolate can be toxic to some animals if consumed. The animals are reacting to the content of theobromine poisoning include horses, dogs, birds older brother, a small type mice and cats (especially kittens), this is because their metabolism can not digest these chemical constituents effectively. When they were fed chocolate, the theobromine will remain content in their bloodstream for up to 20 hours, consequently these animals may suffer epilepsy and seizures, heart attacks, internal bleeding, and eventually cause death. Overcome it is by stimulating these animals in order to spew chocolate and quickly as possible to bring them to the vet.
Benefits of Chocolate
The pathologist found the many benefits that can be taken from the chocolate. Chocolate made from cocoa beans are rich in compounds called flavonoids that are also contained in tea leaves. To date, over 4,000 kinds of flavonoids have been identified. Plants synthesize compounds that can dissolve in this water from the amino acid phenylalanine and acetate. Flavonoids act as antioxidants, neutralizing the bad effects of free radicals that can destroy cells and body tissues. One half-ounce bars of dark chocolate has approximately 800 milligrams of antioxidants, equivalent to a cup of black tea. The new findings show that flavonoids and compounds are essential for health. In addition to flavonoids, chocolate contains theobromine, the alkaloid compound is stimultan light that stimulates nerve cells causing a feeling energized and refreshed. Apart from being stimultan, theobromine is believed to have mood elevating effects.
These compounds encourage the body's release of other compounds that can cause a mild feeling of comfort and reduce stress. Many people, especially women, eat chocolate for this purpose. After eating quite a lot of chocolate, they will feel more calm.
A lot of research and research that proves that chocolate has health properties. Bio-active substances such as anti-oxidants are believed to benefit from medical, psychological and eating chocolate can cause a sense of comfort. Even so do not be deceived by the properties of this delicious sweet foods nan. Worth considering again or even more wisely choose chocolate products, because it is not impossible that you will get disadvantages than benefits expected from these foods. Chocolate as a snack came after a leading medical journal in its latest edition states that many properties of chocolate now "misused". For that it should be considered.
In the journal the Lancet that reported that many manufacturers remove the content of cocoa flavanols are now precisely because it tastes bitter. Instead, many chocolate products on the market currently dominated by just fat and sugar. Though both of these substances is precisely the enemy for the heart and blood vessels.
Many studies have suggested that eating chocolate can reduce the risk of heart disease, lowers blood pressure and tiredness. But according to an article written in the journal Lancet, chocolate can actually deceptive. When companies make sugar-brown sugar, natural cocoa solids that make the colors become more black and flavanols which are bitter, it is removed. Hence, the dark-looking chocolate can be no flavanol. Consumers are also kept blind to the flavanol content of chocolate because manufacturers rarely provide information about their products with this information, "wrote the Lancet. Journal also pointed out that although the flavanols contained in a product chocolate, chocolate lovers must remain alert to substances or other contents. "The devil in dark chocolate is the fat, sugar and calories contained in them. To get the properties for health, for those who eat dark chocolate in moderation have to balance by reducing the intake of other foods. This job is not easy even for a diligent keeping your calorie intake even, "said Lancet.
In patients with food allergy and intolerance is to be the main enemy of chocolate. Food allergy sufferers because chocolate is usually a symptom of abdominal pain, sensitive skin, acne, sakilt head, migraine, asthma, persistent cough, difficult SECTION (constipation), and concentration problems should be cautious in consuming chocolate. Similarly, behavioral disorders such as Autism and ADHD and learning disorders should be a major concern of chocolate to be avoided. Dark Chocolate may have on some people with allergies or intolerance may receive, but other forms of chocolate are often prolonged complaints. this happens because in the processing of chocolate is also accompanied by various substances and other additives to make sense of bitterness. Sometimes just a substance which causes an additional allergy or intolerance reactions in allergy sufferers.