The Link Between Jews and Chocolate
Jews are known wanderers. Because of such, the Jewish people have played a huge role in global trade. There’s a part to the story though that is heard pretty rarely. That’s the link between the Jewish and chocolate during the era of the Spanish Inquisition.
Spanish explorers were the ones who introduced chocolate to Spain, while Jews brought it to world cities like New York and Amsterdam. The rest is history, and this is reflected on the subject of Rabbi Deborah Prinz’s book, “On the Chocolate Trail.”
Based on what the author said, she was just pretty curious with regard to this specific part of Jewish history. As a lifelong chocolate lover, the link between chocolate and religion spars too many intrigues. She says she eats a plain chocolate bar once or twice a day. She has always had a sweet tooth, and she never grew out of it.
She has been to museums in countries like Belgium, France, Spain, England, and Israel. While the book has a chapter that focuses on chocolate in Israel, the larger theme focuses on chocolate in South America, Mexico, and Spain.
She also stated, “People are very interested in the highlights of the Jewish connection to chocolate. Another focus is the colonial [American] period’s use of chocolate. Some groups are more interested in historical perspectives. I also talk about New York and Newport. And a third approach is about religious ethical values and chocolate.”
We have always hear about chocolate-covered bacon. Rabbi Deborah mentioned in her book that she almost ate this outrageous but yummy chocolaty treat. She said she’s not crazy about raw chocolate, but she is fond of chocolate-covered espresso beans and things like that.
Categories: chocolate articles Tags: always, Chocolate History, Deborah Prinz, Jewish, Jews, New York, On the Chocolate Trail, Spain
Enjoy Your Chocolate Experience With These Tips
You can be more mindful if you go for for high-quality chocolate and see the label before buying. You can quickly get an idea with regard to the sweetness or bitterness of chocolate by understanding the chocolate to sugar ratio.
“If you buy chocolate with a higher cocoa content, it will be less sweet,” said Stephen Durfee, a pastry chef instructor at the Culinary Institute of America at Greystone, in St. Helena, California. “You will get more of the natural flavor of chocolate.”
That being said, how will you know this immediately by checking the label? Nowadays, most quality chocolates have the percent of chocolate or cacao listed on the label. Considering it’s a percent, you can think of it as parts per 100. The sum of all ingredients could not go beyond 100.
That would only imply that if you look at a 72% dark chocolate bar, that sugar cannot go beyond 28%. While an 80% dark bar can have no more than 20% sugar. More bitter, less sweet.
Milk chocolate bars have to pave way for milk as an ingredient, but typically the amount of chocolate is sacrificed, not the sugar.
The origins of your chocolate has a big influence on the final flavor. “As with wine, chocolate made from beans grown in select regions of the world reflect the ‘terroir’ or sense of place of that region,” Durfee said.
“Soil conditions, climate, the lay of the land as it meets the sun — all influence subtle differences in flavor.” Soils of acidic nature produce a noticeable citrus flavor. More to these, such type of soil yields as lighter color to the chocolate.
To be able to completely enjoy your high-quality chocolate, you must let it melt in your mouth first before chewing on it. High-quality chocolate has cocoa butter in it, and this melts at body temperature, which will give you a ‘melt in the mouth’ feel.
“Let chocolate melt on your tongue for a few seconds before you start to chew,” Durfee suggests. “As the warmth of your mouth softens the chocolate, you will notice a real explosion of flavor.”
If you go on a chocolate-tasting spree, you should have some crackers and water with you. They will help cleanse your palate between tastings. At all times, use your every sense when eating your high-quality chocolate. Check the color, smell its alluring aroma, observe the taste and texture, and listen to the sound it makes while chewing on it.
Categories: chocolate articles Tags: cannot, chocolate eating, chocolate experience, chocolate tasting, cocoa, cocoa butter, sense, sweet
Organic Chocolates
Organic chocolate was deemed unsuitable before, but it doesn’t hold true any longer. More and more people involved in the chocolate-making industry are getting their growers in tropical climes to grow organic cacao. They are derived from the tropical cacao tree, no synthetic pesticides, herbicides or fertilizers are used in growing them.
Fair trade practices aids in making sure that the workers are paid a living wage, work in safer conditions, and can access health care, education and other important opportunities even though they aren’t necessarily eco-friendly.
The taste of organic dark chocolate is described by chocolovers as a near-transcendent experience. Anyone who has a take on it?
You can go for organic chocolate when you want to give something to a chocoholic friend, while at it, you get to help Mother Earth, as well.
Chocolate has been a star in the human palate and heart ever since it was discovered. It started from being one of the most cherished foods on the planet, now it takes the limelight of being the most studied. Scientists claim that there are several health benefits of chocolates. The chocolates also contain many chemicals that act in a pleasant way on the moods of those who get to eat it.
But of course, there are several negative impacts that come with chocolates. Surprise, surprise. Chocolate is packed with sugar, especially when you don’t opt for the dark type. To make it yummy and low in carbs, it takes some ingenuity but it can be surely done.
Studies of today also display how good chocolate is for the heart. Studies indicate that chocolate can improve blood vessel responsiveness blood pressure, and cholesterol. For improving glucose tolerance other studies have shown it has potential, which is significant to people who are using low-carb diets to lessen blood glucose spikes.
Categories: chocolate articles Tags: Chocolates, dark chocolate, friend, making, Organic, organic chocolate, people, takes
The Mediterranean All-You-Can-Eat Chocolate Diet
There are diets that most of us are used to, and the Mediterranean diet goes for a different route. People going for this diet may eat nuts and eggs to their heart’s content, and yes, even chocolate! Only, it should have more than 50% cocoa. It allows them to have as much fish, seafood, low-fat cheese, and whole-grain cereals as they want.
If you are looking to follow this diet, you must also stick to having olive oil, which you use on salads as well as cooked veggies abundantly. Also, you must have at least two servings a day of vegetables, with at least one of those servings in the form of a salad, on top of at least three servings a day of fresh fruit.
Legumes, which include garbanzo beans, lentils, soybeans and peas, must be eaten at least three times a week. Additionally, you should eat fish or seafood three times a week, with at least one meal of a fatty fish like salmon, tuna or sardines.
A sauce made with tomatoes, garlic and onions simmered in lots of olive oil at least twice a week must also be a staple in your diet. You can pour the sauce on pasta, rice or vegetables. If you’re a wine drinker, you can have it with meals, at least seven glasses a week.
It goes without saying that there is also a list of foods you have to limit. Those include: cream, butter, margarine, pâté, lunch meats, French fries, potato chips, soft drinks and other drinks with sugar added.
Don’t shy away from the oil and nuts, considering they tend to make you full, making you eat less of other foods. Truth be told, nuts are ideal to be eaten at dinner time, since they are so filling.
I’m rambling on while the main idea is that you can eat as much chocolate as you want! This diet is supposedly based on what people in Mediterranean countries used to eat.
Categories: chocolate articles Tags: all you can eat chocolate, chocolate diet, meditarranean diet, nuts, people, three, unlimited chocolate, week
Things You Should Know About Chocolate
Chocolates that contain at least 70% cocoa are the best ones you can choose, taking into account the higher the cocoa content, the more nutrients you can get. Your chocolate is also better non- or lightly alkalized or non-dutched. Milk and white chocolate are sooo good, but they don’t have as much healthy flavanols as dark chocolate does.
If you’re not crazy about dark chocolate, don’t worry. They say it’s an acquired taste, and you can learn it by gradually increasing percentage of cocoa in the chocolates that you have. Truth be told, there are milk chocolates with 50 percent cocoa or more available these days.
Portion control is the way to go. Studies have shown that as few as 30 calories of flavanol-rich dark chocolate can lower the blood pressure. Nevertheless, indulging yourself once in a while is not so bad. A 500-calorie indulgence amounts to only about a two-ounce weight gain, and you can sweat that out in the gym any day.
No, don’t confuse chocolate with an aphrodisiac. Sorry chocoholic boys, but science has still not proven that chocolate can increase the libido of your female partner. Don’t go sending here boxes of chocolate and expect something in return!
However, cocoa can be considered as a fountain of youth in its own right, since it is proven to keep skin young. Cocoa beans come with antioxidants that can combat free radicals, which are known to bring about skin damage. When cocoa beans are made into chocolate bars, they can lose a sizable amount of antioxidants. That being said, have it in liquid form and drink cocoa instead!
Furthermore, chocolate is beneficial to the heart, given that a study had shown that specific substances in chocolate cold lessen LDL cholesterol (the bad kind) and an increase the HDL cholesterol (the good kind).
Also, chocolate is not evil for the teeth. As a matter of fact, chocolate can help prevent cavities and plaque build-up on the teeth. A sugar-laden chocolate is a different story, though.
Categories: chocolate articles Tags: antioxidants, chocolate fun facts, chocolate information, cocoa, dark chocolate, fun chocolate facts, fun facts, once
Awesome Chocolate Is Awesome
An array of things have already been said about chocolate with regard to its beneficial effects to the human mind and body. Little do we know that deeper investigation and research are being done so as to lengthen the existing long list of the good things about it.
The American Heart Association did a study, reported in their journal named Hypertension. The outcome of which indicated that cocoa, which is the main ingredient of chocolate, has antioxidants that aids in improving mild cognitive impairment in the elderly.
The said research involved a group of aged participants, who in a span of two months, were supplied with drinks that have different cocoa flavonol levels. Such process produced results displaying that the ones who received the highest of these doses exhibited progress in a few cognitive tasks, which includes memory function.
Other flavonol rich products, aside from chocolate, include red wine, apples, tea as well as berries.
Moreover, new studies look back at past studies to compare. They have found out that cocoa products high in flavonols may contain a small, but very significant role, in lowering high blood pressure.
More to these, it also aids in alleviating risks for heart disease, stroke, diabetes, and aging problems.
Nevertheless, keep in mind that too much of everything is bad enough. Yes, chocolate can do you good but it can backfire when you go overboard. Take slow steps, and always eat in moderation.
Furthermore, dark chocolates have more cocoa in them, hence an increased sense of beneficial effects. White chocolate does not contain cocoa at all, sad to say. All chocolates are high in calories and sugar, it’s not a secret anymore. You would not want to overgrow your favorite clothes or be swimming in a bed of ants.
Many people tend to be hard on themselves by depriving themselves of chocolate. That’s not ideal. If you want to enjoy it, throw away the guilty thoughts and savor it the healthy way. Better!
Categories: chocolate articles Tags: aids, chocolate facts, chocolate lovers, chocolate studies, chocolate tasting, cocoa, research, things
Chocolate and Parkinson’s Disease
A recent study published in the Neuroscience Bulletin by Borah et al. at the Assan University in India showed that B-Phenethylamine (B-PEA, a substance naturally found in cococa beans) could be a causative factor for Parkinson’s disease.
The scientists said: “As consumption of some B-PEA-enriched food items has become an addiction in modern life, our proposed mechanism is of enormous significance and impact.” That is the reason behind their suggestion of limiting consumption of chocolate.
Nevertheless, their statements are quite arguable, since it focuses on rodent studies. They admit that they need deeper investigation on human needs.
Study shows that a person eating a standard size of 100g chocolate per day, he or she has a B-PEA intake of 0.36-0.83 mg per day. It relies upon on the type of chocolate ingested, though.
Past research indicated that 0.63-1.25mg/day of chocolate consumption could bring about Parkinson’s in adult mice.
One of the scientists said: “These results suggest that the amount of chocolate that a person takes normally might be toxic to dopaminergic neurons.”
Don’t worry, given that some antioxidants also found in chocolate can fight these negative effects, since so many studies have found out that polyphenols like cathechins could protect against Parkinson’s disease.
B-phenethylamine is also found in wine and cheese. Nevertheless, chocolate is supposedly the highest-containing food item.
Scientists don’t have a full grasp on Parkinson’s disease yet, but too much production of reactive oxygen species and the resulting mitochondrial complex-I dysfunction have reportedly been the underlying cause.
Researchers have always been curious about the beneficial effects of chocolate on Parkinson’s disease, considering Parkinson’s patients have the tendency to eat more chocolate than the general population.
It has been recently found out that there were no scientific evidences that showed how chocolate improved the motor function in Parkinson’s patients. They concluded that the increased chocolate consumption is “largely enigmatic.”
Categories: chocolate articles Tags: CHOCOLATE, chocolate consumption, chocolate science, chocolate studies, fight, found, Parkinson's Disease
