The word of ‘chocolate’ comes from xocoatl (in Aztec language) which means a bitter drink. The Aztecs and Maya in Mexico believe that the god of Agriculture has sent chocolate that comes from heaven to them. Cortes then took him to Spain between the years 1502-1528, and by the Spanish people mixed with the bitter drink that sugar taste better. Brown then spread to France, the Netherlands and the UK. In the year 1765 chocolate factory was established in Massachusetts, United States.
In its development, it is not only a chocolate drink, but also a favorite snack of children, adolescents, and adults. Besides it felt good, ate beneficial chocolate making age a person becomes longer. An epidemiological study has been conducted at Harvard University students who enrolled between the years 1916-1950. By using a food frequency questionnaire collected information about the eating habits of candy or chocolate at Harvard University students.
Through physical activity you perform control, smoking and eating habits found that those who like to eat sweets / one year older chocolates are not eating. Allegedly contained antioxidant phenol in chocolate is the reason we can survive. Phenol is also found in red wine that is well known as a good drink for heart health. Brown has the ability to inhibit oxidation of LDL (bad cholesterol) cholesterol and improve function immune, avoiding the risk of coronary heart disease and cancer.
According to Mayan belief, chocolate is the food of the gods. Original taste bitter nut alkaloid content, but after going through the process engineering can produce chocolate as a food favored by anyone. Cocoa beans contain 31% fat, carbohydrates and protein 14% 9%. Chocolate is rich in protein, amino acid tryptophan, phenylalanine, and tyrosin. Although chocolate contains high fat, but it is relatively easy to rancidity because chocolate also contains polyphenols (6%) which functions as an antioxidant deterrent.
In the United States chocolate consumption 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, consists mainly of saturated fat (60%), especially stearic. But the brown fat is a vegetable fat that do 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 limit consume supplements or other foods containing catechins such as apples and tea.
There is no evidence that the chocolate cause acne. Brown also cannot be said as a major cause of dental plaque due to dental plaque may also occur in people taking food every day. It really is only the chocolate should pay attention, especially for people who are prone to kidney stones. 100 g of chocolate consumption will increase the excretion of calcium oxalate and tripled. Therefore, healthy tips which can be recommended are drinks plenty of water to eat chocolate.