Chocolate Consumption in America

"Rightly or wrongly, coffee berry is also considered an aphrodisiac. Not that this proves anything, but Casanova often took pre-seduction sips of a hot drinking chocolate brew" (Barron, 1998, 118).

The cacao tree needs heat and humidity to grow and thrives in forests near the equator. Seeds of the cacao tree, and its flavor depends non only on the quality of the nibs (the remainder after the seeds argon fermented, dried, and roasted) and the flavorings but also on a complex work on of grinding, heating, and blending (Marcus, 1999, B13).

Chocolate can be consumed in umteen forms ranging from liquid to solid to powdered. A chocolate beverage was use by the Aztecs and made its way to Europe through the Spanish explorers. In 1657, a shop was opened in capital of the United Kingdom where chocolate was sold at luxury prices. Soon it had accommodate a fashionable drink; many shops sprang up to release centers of political discussion and grow into famous clubs, such as the Cocoa Tree.

About 1876, M.D. Peter of Vevey, Switzerland, perfected a performance of making milk chocolate by combining the chocolate nib, sugar, fat, and condensed milk. This was probably the best thing that had happened to chocolate, and the worst thing that had happened to people's waist lines.

Recent medical research suggests that chocolate contains s chemicals alike to the active ingredient in marijuana, a substance called theobromine, that creates extreme

Barron, K. (1998, January 26). Chocophilia, Forbes Magazine,

Chocolate remains one of man's best-loved regimens, and one of the worst for man's waistline.

Many alternative foods can be used to gain the " belief good" benefits of chocolate. For instance, asparagus, rhubarb, okra and chard all devote the same level of cannibinoids as chocolate (George,1996, 126). But some(a)how, the thought of a hot okra or asparagus sundae doesn't have the same emotional approach of a hot fudge sundae.

to matter biologically, or that they have the chemical stability to hang around in the system long enough to cause some pharmacological accomplishment" (Barron, 1997, 51).

McCord, H. (1997, March 1). Is chocolate a vegetable? Prevention, 51.

There is some conjecture that of all the foods, chocolate migth be one of the more than addictive. It's a scientific fact that certain ingredients in food trigger the release of body chemicals--called neurotransmitters--that affect our sense of well-being. Carbohydrates, for instance, own the production of neurotransmitters such as serotonin, which make us feel mellow.

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