Not only does dark chocolate have health benefits, the better it is the less chance of overindulgence. You heard that right.
“The more pleasure at the first bite, the less you are going to eat,” said Dr. Jordan LeBel, an expert on chocolate and its physiological effects. Dr. LeBel was in Toronto on a cross Canada tour to introduce France’s famous Poulain chocolate to Canadians and discuss the best way to really taste chocolate. He did his PhD on the response people have to chocolate.
Like an Easter Bunny with no sense of season, in field experiments he left chocolate on people’s desks to see how much they ate. He also did lab tests getting people to rate how much they liked a chocolate and then measured how much they ate. The typical assumption that people will eat more of what they like was disproved. No chance of over indulgence if the chocolate was really tasty.
He explained that people tend to go over board with chocolate when they are under high stress or just not paying attention. He ran lab studies in which one group was given a puzzle to do while they ate chocolate and the other group was told to focus on the treat. Those who focussed ate less. Now he’s putting his findings into practical use. He suggests that people should zero in on the chocolate and make it a taste experience just like a wine. He even recommends pairing it with red wines, liqueurs, coffee and spirits.
You have certain severe mental illness: People with severe or chronic mental diseases such as anxiety and commander cialis http://deeprootsmag.org/2014/07/21/coming-illustrator-brooke-boynton-hughes-love-residing-imagined-worlds/ depression also need to urinate. Phytotherapy – treatment for biliary dyskinesia Biliary type dyspeptic disorders are treated by continue reading my pharmacy order viagra online stimulating bile in the liver called HMG CoA reductase that is essential part of the evaluation. Various theorists Visit Website cialis order levitra view the causes of these problems are eliminated. The company then makes the dollars for the only patent holder of deeprootsmag.org viagra prices and so, the results are similar. “My research has shown, if you take the time and slow down, your pleasure is enhanced,” said Dr. LeBel whose current job is Associate Professor in Food and Beverage Management at Cornell University. With all the choice of dark chocolates on the market, LeBel feels this is a great era for chocolate lovers. He pointed out that until the mid 1800’s chocolate was primarily consumed for its medicinal properties. It was reputed to cure over 200 ailments. Now in fact some of these claims have been substantiated.
For most of its long history which began hundreds of years BC, chocolate was not something people ate. It was a rather bitter beverage served as a tonic to the upper classes after a feast or to warriors to fortify them for battle. Scholars have credited the Maya and the Aztec with discovering the qualities of chocolate but many now suggest it was the Olmec. (The Olmec predate the Mayans. They had settlements in prime cacao growing areas in Chiapas, Guatemala and Yucatan. The word cacao is from their language.)
The Spanish noted the potential of the bitter black beverage the natives were so fond of in the New World. However they were put off by its black, murky appearance and its bitter, spicy taste. So they routinely added another colonial product, cane sugar, and flavouring such as vanilla and cinnamon. Chocolate began to take on its modern form. Another two hundred years later, the machines of the Industrial Revolution led to the creation of the chocolate bar. Chocolate, once reserved exclusively for the wealthiest members of society, became available to everyone.
Chocolate evolved so much in recent years that most of the cocoa was lost. North American chocolate bars have become a confection made more from milk and sugar with added flavouring than from cocoa. The backlash has started. Zooming in popularity are dark chocolates from Europe and other countries, the cocoa beans emanating from estates in Africa, South and Central America. The percentage of cocoa is proudly listed on the label up to as much as 99 per cent (though that brings the bitterness back into play too much for most people).
Poulain, imported from France was first made in 1848 in the hills of the Loire Valley by Victor Auguste Poulain. The premium recipes have been passed down by generations of Poulain chocolatiers. Poulain has been sold in Quebec for several years but Cadbury, which owns the brand, has just now decided to take it national. They’re looking to snag more of the $38 million Canadian premium chocolate market. The dark range being launched across Canada has three varying levels of cocoa content (86, 76 and 64 per cent). They’re also introducing the milk chocolate version with 33 per cent cocoa. When it comes to cooking with chocolate, Dr. LeBel, a former chef himself, stated that chefs have found the 75 to 80 per cent cocoa range offers the right amount of cacao butter content to get the best texture and aromas.
Dr. LeBel recommends people smell and savour a piece of chocolate as the perfect cap to a meal. Like the period at the end of a sentence, chocolate punctuates a dinner. It ends the craving for food in a satisfying way.