Chocolate is the new "Black": Its making waves in all healthcare settings, their health benefits appeal to physicians and healthcare professionals with different upbringings and specialities. Laboratory studies show its action and chocolate chunks' powerful antioxidant show a number of other positive effects. We have all seen surveys that many women prefer sex to chocolate (which seems to be the case in European countries, however); Add to that the results of an Italian study suggests that women who eat chocolate have more sex, and the question is a little spicy. spicy enough even consider adding a good dose of chocolate to your life? Need more reasons? Its natural mineral makes your bones more dense, preventing heart disease, your thought to attract abundance, and full of neurotransmitters and precursors that increase intelligence mood boost. Healthy, wealthy, wise and happy. Well, not exactly ...
Raw, unroasted chocolate is a must to really reap the health benefits. Little weight that is given in the interpretation of benefits to the media chocolate health. There is a big difference in the chemical composition of naturally dry chocolate unroasted compared to 99% of chocolate products available today. Almost every bar or drink, even in the great chain of natural food markets, is made from chocolate that has been calcined at high temperatures. Top beverage organic hot cocoa range are still roasted, and optionally treated with an alkali to make it dissolve more readily. Why roasting and processing? Working with raw chocolate (called Cacao - Note that this is different from cocoa) Like many things that are really good for you, is better prepared at home with carefully selected ingredients.
Many people are sensitive to the effects of caffeine on the nervous system. It increases blood pressure, reduces tempers and keeps people awake. And we all know that chocolate has caffeine in it, right? Research by homeopathic indicates a significant difference in chocolate stimulatory effects, depending on whether it is or is not heated. A drink made from roasted grains evoked excitation of the nervous system that does not occur with unroasted chocolate. The change in the chemical structure by the heat is common and occurs in the case of chocolate. reports of individuals moving coffee or yerba mate as his morning drink a cup of hot chocolate to report mild stimulant effects without anxiety, as well as their other beverages were produced. Even very sensitive people who do not do well with any type of positive caffeine report with raw chocolate; nothing like the effects of coffee or tea with caffeine.
Chocolate has been found that exceptionally high amounts of valuable polyphenols. A study published in the Journal of Agriculture and Food Chemistry was titled "Cocoa has more phenolic phytochemicals and antioxidant capacity than teas and red wine." Again, the question arises from matter: A report notes that while the roasted chocolate is composed of 5% antioxidants, when raw contains twice the 10% another important note is the addition of milk to make milk chocolate. . research has shown that adding milk actually cancels the positive effects of natural antioxidants. a another myth is some people go on eating large quantities reports indicate that the raw chocolate does not cause this response, and can be refined fats and sugars present in most chocolate products that produce this effect.
Finally, the issue of neurochemical precursors and improving mood. Chocolate contains large amounts of tryptophan, an essential amino acid. tryptophan consumption has recently been faced with neurogenesis, the development of new brain cells and the long and short-term memory. The presence of tryptophan is essential for the production of serotonin, a neurotransmitter associated with the main atmosphere (Prozac works on the principle of improving the action of serotonin). Once in the body reacts with tryptophan B6 and B3, in the presence of magnesium (present in the raw chocolate) to produce serotonin. of the increased serotonin helps to reduce anxiety and stress - and according to Dr Gabriel Cousens, serotonin is literally our "stress shield" Tryptophan is sensitive to heat and is often deficient in many foods and beverages. in addition to tryptophan (but not heat sensitive) chocolate also contains PEA, the "love hormone" and anandamide to "chemical happiness."
Convinced? Cocoa nibs are small pieces of unprocessed grains can be consumed directly or mixed with other healthy snacks like Gogi berries. But the most beloved preparation of raw chocolate is the original drink of hot chocolate. So to make a cup, use of raw cocoa powder (grinding the beans or beans in a coffee grinder can work, but you will find this challenge as natural oils in chocolate to warm up and liquefy before grinding is completed leaving little crunchy). Place one or two tablespoons of chocolate soup powder, 1-2 tablespoons raw soup dark agave nectar tea (a natural sweetener index, low glycemic index) and 1-2 tablespoons of oil tea coconut in a blender. You can find your preferred formula after some preparations - more or less chocolate, oil, sweetener and water.
There are many, many recipes available online and in books about raw chocolate. Some preferred to drink additions are Maca (Peruvian Ginseng), essential oils such as vanilla, peppermint or orange (one drop is often enough), or a bit of cinnamon powder. Their own raw bars are very easy to do, in fact, that the omission of the water and adjust the proportions of oil and sweetener to make a thick chocolate paste. experience; is chocolate!
Raw, unroasted chocolate is a must to really reap the health benefits. Little weight that is given in the interpretation of benefits to the media chocolate health. There is a big difference in the chemical composition of naturally dry chocolate unroasted compared to 99% of chocolate products available today. Almost every bar or drink, even in the great chain of natural food markets, is made from chocolate that has been calcined at high temperatures. Top beverage organic hot cocoa range are still roasted, and optionally treated with an alkali to make it dissolve more readily. Why roasting and processing? Working with raw chocolate (called Cacao - Note that this is different from cocoa) Like many things that are really good for you, is better prepared at home with carefully selected ingredients.
Many people are sensitive to the effects of caffeine on the nervous system. It increases blood pressure, reduces tempers and keeps people awake. And we all know that chocolate has caffeine in it, right? Research by homeopathic indicates a significant difference in chocolate stimulatory effects, depending on whether it is or is not heated. A drink made from roasted grains evoked excitation of the nervous system that does not occur with unroasted chocolate. The change in the chemical structure by the heat is common and occurs in the case of chocolate. reports of individuals moving coffee or yerba mate as his morning drink a cup of hot chocolate to report mild stimulant effects without anxiety, as well as their other beverages were produced. Even very sensitive people who do not do well with any type of positive caffeine report with raw chocolate; nothing like the effects of coffee or tea with caffeine.
Chocolate has been found that exceptionally high amounts of valuable polyphenols. A study published in the Journal of Agriculture and Food Chemistry was titled "Cocoa has more phenolic phytochemicals and antioxidant capacity than teas and red wine." Again, the question arises from matter: A report notes that while the roasted chocolate is composed of 5% antioxidants, when raw contains twice the 10% another important note is the addition of milk to make milk chocolate. . research has shown that adding milk actually cancels the positive effects of natural antioxidants. a another myth is some people go on eating large quantities reports indicate that the raw chocolate does not cause this response, and can be refined fats and sugars present in most chocolate products that produce this effect.
Finally, the issue of neurochemical precursors and improving mood. Chocolate contains large amounts of tryptophan, an essential amino acid. tryptophan consumption has recently been faced with neurogenesis, the development of new brain cells and the long and short-term memory. The presence of tryptophan is essential for the production of serotonin, a neurotransmitter associated with the main atmosphere (Prozac works on the principle of improving the action of serotonin). Once in the body reacts with tryptophan B6 and B3, in the presence of magnesium (present in the raw chocolate) to produce serotonin. of the increased serotonin helps to reduce anxiety and stress - and according to Dr Gabriel Cousens, serotonin is literally our "stress shield" Tryptophan is sensitive to heat and is often deficient in many foods and beverages. in addition to tryptophan (but not heat sensitive) chocolate also contains PEA, the "love hormone" and anandamide to "chemical happiness."
Convinced? Cocoa nibs are small pieces of unprocessed grains can be consumed directly or mixed with other healthy snacks like Gogi berries. But the most beloved preparation of raw chocolate is the original drink of hot chocolate. So to make a cup, use of raw cocoa powder (grinding the beans or beans in a coffee grinder can work, but you will find this challenge as natural oils in chocolate to warm up and liquefy before grinding is completed leaving little crunchy). Place one or two tablespoons of chocolate soup powder, 1-2 tablespoons raw soup dark agave nectar tea (a natural sweetener index, low glycemic index) and 1-2 tablespoons of oil tea coconut in a blender. You can find your preferred formula after some preparations - more or less chocolate, oil, sweetener and water.
There are many, many recipes available online and in books about raw chocolate. Some preferred to drink additions are Maca (Peruvian Ginseng), essential oils such as vanilla, peppermint or orange (one drop is often enough), or a bit of cinnamon powder. Their own raw bars are very easy to do, in fact, that the omission of the water and adjust the proportions of oil and sweetener to make a thick chocolate paste. experience; is chocolate!
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