Culinary, Food for thought


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Did You Know...

It’s difficult to know exactly when chocolate was born, but many historians have estimated that chocolate has been round for about 2,000 years. Recent research suggests that it may be even older.

Both the Mayans and Aztecs used chocolate in the scared rituals of marriage, birth and death as they believed the Cacao bean had magical and devine properties. It was originally prepared as a drink and served as a bitter mixed with spices or corn puree. Even back then, it was believed to have aphrodisiac powers and to give the drinker strength. Today, these drinks are known as “Chilate” and are made by locals in southern Mexico.

There are over 300 naturally-occurring chemicals in chocolate that stimulate a broad range of positive emotions and provide high food value to keep us healthy and energetic! Here are some interesting facts:

Some chemicals act as an aphrodisiac. Chocolate consumption causes your brain to release the pleasure chemical dopamine, which could put you in the mood for love.
Phenylethylamine (PEA) in chocolate is like a ‘love drug’! It’s the same chemical that your brain uses to create feelings similar to when you feel like you’re falling in love.
Phenylethylamine has been shown to release serotonin and endorphins, two chemicals known to make us feel happy.
Chocolate is the only plant—other than cannabis—known to contain cannabinoids? (Yep, eat enough of it and… well…no fault, no blame for any exotic outcomes!)
High levels of magnesium are also present in chocolate to help boost moods and release endorphins in the body, thereby reducing anxiety.

Eating chocolate is mildly stimulating because of the presence of theobromine, an alkaloid that is closely related to caffeine.
Chocolate is a natural antidepressant. It contains tryptophan which helps you create serotonin, your body’s own antidepressant.

“According to research conducted
in 2010, eating chocolate is more
stimulating to the heart and to the
head than kissing.”

Chocolate contains more antioxidant than red wine (the 70% cocoa solids variety).
Flavonoids and antioxidants in chocolate can help improve cardiovascular health and reduce blood pressure.
In its purest form, cocoa is a natural food with a high food value, containing as much as 20 percent protein, 40 percent carbohydrate, and 40 percent fat.
Chocolate is the only edible substance to melt around 93°F., just below our body temperature. That’s why it melts so easily on your tongue.
Technically, white chocolate isn’t chocolate, but you probably already knew that.
The shelf life for most chocolate is one year. Do not let any get past their due date!
And it might be a vegetable! Chocolate comes from the cacao bean, which grows on the cacao tree, an evergreen from the same family that includes okra and cotton. So, wouldn’t that make the cacao bean a vegetable?

An assortment of fine chocolates in white, dark, and milk chocolate.

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