Chocolate: more than just a sweet treat
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Chocolate, beneficios del chocolate, historia del chocolate, tipos de chocolate, el chocolate en el mundo, Chocolate y salud
Chocolate originated in Mexico. An indigenous legend tells of the god Quetzalcoatl gifting the cacao tree to humankind, which years later would be named Theobroma cacao, meaning "food of the gods" in Greek. Chocolate was very important in Aztec society; it was used both as food and as currency. For the Aztecs, chocolate was the drink of the gods; they believed that cacao beans gave them wisdom and strength. Some researchers believe that chocolate was discovered accidentally when indigenous people who made beer from the pulp of cacao pods learned to use the waste products of the process. Perhaps what people love most about chocolate is its flavor; maybe they like the sensation in their mouths, or perhaps it's the health benefits. Whatever the reason, it's important to know that more isn't always better. Like the fruit from which it is derived, chocolate (a mixture of sugar, cocoa fat, and cocoa mass) has played a role in a variety of uses throughout human history; one of the most common is in gastronomy, where it is considered the king of desserts. In fact, its pleasant flavor and versatility have made it a passion for millions of people worldwide. Furthermore, various studies confirm its numerous health benefits, and thanks to this, more and more health professionals recommend its consumption in moderation. The benefits of chocolate come from the properties of a compound called flavonoid, which has a marked antioxidant effect. The flavonoids in chocolate reduce the amount of cholesterol, the "bad cholesterol," thereby protecting the heart and lowering blood pressure. The healthiest chocolate is dark chocolate because its higher cocoa content provides a greater quantity of flavonoids. White chocolate is not actually chocolate, as it contains no cocoa but only cocoa butter.
Docente Producción y Análisis de Textos.
(2011).Diferentes tipos de chocolate. Recuperado de https://andreamendoza92.wordpress.com/2011/05/23/diferentes-tipos-de-chocolate/ National Geographic.
(2016). El origen del chocolate. Recuperado de http://www.ngenespanol.com/fotografia/lomas/11/11/04/origen-del-chocolate/ Nestle.
(2005). Historia del Chocolate. Recuperado de http://www.chocolatesnestle.es/historia-del chocolate/el chocolate Página Amarillas Cantv.
(2013). El chocolate y sus tipos. Recuperado de http://www.pac.com.ve/contenido/gastronomia/el-chocolate-y-sus-tipos/10921/84 Pinterest.
(2016). Frases del chocolate. Recuperado de https://co.pinterest.com/redelyr/frases-sobre-el chocolate/Popoa, O.
(2002). Chocolate en polvo. Recuperado de https://pt.123rf.com/photo_22027756_gr%C3%A3os-de-cacau,-cacau-em-p%C3%B3,-casca-de-canela-e-chocolate-em-um-fundo-branco.html Postres Valor Chocolate.
(2012). Descubriendo la cobertura de chocolate. Recuperado de http://www.valorpostres.es/descubriendo-la-cobertura-de-chocolate/ Rafecas, M., & Codony, R.
(2000). Estudio nutricional del cacao y productos derivados (Informe). Universidad de Barcelona. Recuperado http://chocoki.com.br/site/artigos/5.pdf Ramsay, G.
(2010). Chocolate Fondant. Recuperado de https://www.bbcgoodfood.com/recipes/8168/chocolate-fondant Recetario de cocina.
(2010). Chocolate con leche. Recuperado de http://www.recetario-cocina.com/receta/chocolate-con-leche-y-avellanas-casero/ Recetas
(2015). Crema de chocolate y vainilla. Recuperado de https://recetas.paraguay.com/receta/crema de-chocolate-y-vainilla/ Revista Eroski Consumer.
(2011). Chocolate ¿Pecado o Placer? Recuperado http://revista.consumer.es/web/es/20110401/ Revista I Alimentos.
(2015). Chocolate, producto funcional por naturaleza. Recuperado de http://revistaialimentos.com/ediciones/edicion5/sector-destacado-chocolates-y confiteria/chocolate-producto-funcional-por-naturaleza.htm Valenzuela, B. A.
(2007). El Chocolate, un placer saludable. Revista Chilena de Nutrición, 34(3). Recuperado de http://www.redalyc.org/articulo.oa?id=46934302 Vicente G, F.
(2011). Beneficios nutricionales y anti-envejecimiento del cacao y chocolate negro. Recuperado de http://static.plenummedia.com/34522/files/20140516183214-beneficios-nutricionales-y-anti envejecimiento-del-cacao-y-chocolate-negro.pdf Viviant, V.
(2001). Chocolate sus mitos y verdades. Recuperado de http://infocafes.com/descargas/biblioteca/165.pdf
¨
Chocolate originated in Mexico. An indigenous legend tells of the god Quetzalcoatl gifting the cacao tree to humankind, which years later would be named Theobroma cacao, meaning "food of the gods" in Greek. Chocolate was very important in Aztec society; it was used both as food and as currency. For the Aztecs, chocolate was the drink of the gods; they believed that cacao beans gave them wisdom and strength. Some researchers believe that chocolate was discovered accidentally when indigenous people who made beer from the pulp of cacao pods learned to use the waste products of the process. Perhaps what people love most about chocolate is its flavor; maybe they like the sensation in their mouths, or perhaps it's the health benefits. Whatever the reason, it's important to know that more isn't always better. Like the fruit from which it is derived, chocolate (a mixture of sugar, cocoa fat, and cocoa mass) has played a role in a variety of uses throughout human history; one of the most common is in gastronomy, where it is considered the king of desserts. In fact, its pleasant flavor and versatility have made it a passion for millions of people worldwide. Furthermore, various studies confirm its numerous health benefits, and thanks to this, more and more health professionals recommend its consumption in moderation. The benefits of chocolate come from the properties of a compound called flavonoid, which has a marked antioxidant effect. The flavonoids in chocolate reduce the amount of cholesterol, the "bad cholesterol," thereby protecting the heart and lowering blood pressure. The healthiest chocolate is dark chocolate because its higher cocoa content provides a greater quantity of flavonoids. White chocolate is not actually chocolate, as it contains no cocoa but only cocoa butter.
Docente Producción y Análisis de Textos.
(2011).Diferentes tipos de chocolate. Recuperado de https://andreamendoza92.wordpress.com/2011/05/23/diferentes-tipos-de-chocolate/ National Geographic.
(2016). El origen del chocolate. Recuperado de http://www.ngenespanol.com/fotografia/lomas/11/11/04/origen-del-chocolate/ Nestle.
(2005). Historia del Chocolate. Recuperado de http://www.chocolatesnestle.es/historia-del chocolate/el chocolate Página Amarillas Cantv.
(2013). El chocolate y sus tipos. Recuperado de http://www.pac.com.ve/contenido/gastronomia/el-chocolate-y-sus-tipos/10921/84 Pinterest.
(2016). Frases del chocolate. Recuperado de https://co.pinterest.com/redelyr/frases-sobre-el chocolate/Popoa, O.
(2002). Chocolate en polvo. Recuperado de https://pt.123rf.com/photo_22027756_gr%C3%A3os-de-cacau,-cacau-em-p%C3%B3,-casca-de-canela-e-chocolate-em-um-fundo-branco.html Postres Valor Chocolate.
(2012). Descubriendo la cobertura de chocolate. Recuperado de http://www.valorpostres.es/descubriendo-la-cobertura-de-chocolate/ Rafecas, M., & Codony, R.
(2000). Estudio nutricional del cacao y productos derivados (Informe). Universidad de Barcelona. Recuperado http://chocoki.com.br/site/artigos/5.pdf Ramsay, G.
(2010). Chocolate Fondant. Recuperado de https://www.bbcgoodfood.com/recipes/8168/chocolate-fondant Recetario de cocina.
(2010). Chocolate con leche. Recuperado de http://www.recetario-cocina.com/receta/chocolate-con-leche-y-avellanas-casero/ Recetas
(2015). Crema de chocolate y vainilla. Recuperado de https://recetas.paraguay.com/receta/crema de-chocolate-y-vainilla/ Revista Eroski Consumer.
(2011). Chocolate ¿Pecado o Placer? Recuperado http://revista.consumer.es/web/es/20110401/ Revista I Alimentos.
(2015). Chocolate, producto funcional por naturaleza. Recuperado de http://revistaialimentos.com/ediciones/edicion5/sector-destacado-chocolates-y confiteria/chocolate-producto-funcional-por-naturaleza.htm Valenzuela, B. A.
(2007). El Chocolate, un placer saludable. Revista Chilena de Nutrición, 34(3). Recuperado de http://www.redalyc.org/articulo.oa?id=46934302 Vicente G, F.
(2011). Beneficios nutricionales y anti-envejecimiento del cacao y chocolate negro. Recuperado de http://static.plenummedia.com/34522/files/20140516183214-beneficios-nutricionales-y-anti envejecimiento-del-cacao-y-chocolate-negro.pdf Viviant, V.
(2001). Chocolate sus mitos y verdades. Recuperado de http://infocafes.com/descargas/biblioteca/165.pdf
¨
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