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. Brown material in its development is not only a beverage but also a chocolate cake and chocolate pudding & chocolate gift is liked by children, adolescents, and adults. Besides it feels good, brown product was efficacious make life a person becomes longer. An epidemiological study was conducted at Harvard University students enrolled between the years 916-1950. By using a food frequency questionnaire collected information about the habits will candy or chocolate souvenirs at Harvard University students.
By controlling the physical activity, smoking, and eating habits found that those who love to eat chocolate candy / chocolate variety of 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.