Enye yezindaba ezinhle kakhulu ezizovela eminyakeni eminingi edlule ukuthi leyo tshokolethi ingakusiza ukuba uphile isikhathi eside, mhlawumbe ngokunciphisa izenzakalo zenhliziyo ezifana nokuhlaselwa kwenhliziyo nokushaywa yisifo. Emva kwakho konke - ikhambi kangaki lokhu okulula ukuthatha? Kodwa yiluphi uhlobo lwelekholethi empeleni lungcono kakhulu?
AmaCocoa namaNdiya aseKain
I-Chocolate isetshenziselwe umuthi wokwelapha izinkulungwane zeminyaka, kepha ukuqashelwa kwayo kwamuva njengokudla okunempilo okunempilo kwavela ekuqaleni kwawo-1990.
Abacwaningi baseHarvard Medical School, abaholwa nguNorman Hollenberg, baphenya ukuthi kungani amaNdiya aseKawa, ahlala eSan Blas Islands ezivela ogwini lwaseCaribbean ePanama, abe nomfutho wegazi ophansi, ngisho nangokwanda kweminyaka. Lokhu kuyiqiniso naphezu kwezinga eliphakeme lokusetshenziswa kasawoti, okwedlulela kulo lonke labantu baseWestern.
Uma i-Kunas ibhekwa ngokwenza izakhi zofuzo ukuze ibonge ngomfutho wegazi onempilo, ukuthuthela endaweni yasemadolobheni emaphandleni akumele kwenzeke umehluko. Kodwa lokho-ukuthuthela emadolobheni kufana nokuphakama kwengcindezi yegazi, ngokukhula kweminyaka. Uphenyo oluqhubekayo lubonisa ukuthi abantu base-Kunas behlala ezikoleni-bahlala isikhathi eside kunomzala wabo, futhi banezinga eliphansi lesifo senhliziyo nesifo somdlavuza. Ngemva kokuvumela izici ezinjengokucindezeleka nokuntuleka kokungcola, uHollenberg neqembu lakhe baphetha umehluko omkhulu kunazo zonke emvelweni wama-Indiya ase-Indiya kwakuyizidlo, kuhlanganise nokusetshenziswa okuvamile kwansuku zonke okungaphezu kwezinkomishi ezingu-5 ze-cocoa, ngomuntu ngamunye.
Kukhona umehluko omkhulu phakathi kwe-cocoa isiphuzo se-Kunas, kanti abantu be-cocoa nabashokoledi bavame ukuthenga ekuthengiseni noma esitolo esithile esikhethekile - ikakhulukazi ngenxa yokuthi kusetshenziselwa kanjani nokubunjwa kwayo.
Iyacubungula
Ama-cacao ubhontshisi njengezimbewu zezithelo zomkhokho. Ngemuva kokugcoba nokugcoba, ubhontshisiwa ubhekene nokumiswa okubizwa ngokuthi i-cocoa yotshwala, eyenziwe nge-cocoa ibhotela (amanoni) kanye nama-solids.
Ukucindezela kususa inqwaba yebhokisi le-cocoa, okuholela ekubeni ikhekhe elikhuni, elomile, elitholakala kulokho esikusebenzisa njenge-cocoa powder.
Le powder iqukethe amaningi ama-flavanols, umndeni wama- flavonoids , noma ama-antioxidants, okuye kwathiwa anenzuzo eminingi yezempilo ye-chocolate. I-Flavanols ithinta indlela i-nitric oxide eyenziwa ngayo emzimbeni, esiza imithwalo yegazi ukuba iphumule, ngaleyo ndlela ithuthukise ukugeleza kwegazi kuya enhliziyweni, ebuchosheni, nasezingeni. Zingase zinciphise ukuvuvukala kanye nokwanda kwama-radicals amahhala akhiqizwa ku-cell metabolism evamile.
Kulesi sigaba, i-cocoa powder ihlala inzima kakhulu. Ngenxa yalokho, kuvame ukusetshenziselwa ukwelashwa nge-alkali - evame kakhulu i-sodium bicarbonate, noma i-baking soda-ukwenza kube mnyama, kungabi yi-acidic, futhi kulula ukuxuba iziphuzo. Ngeshwa, le ndlela eneminyaka engu-200 ubudala, eyaziwa nangokuthi "i-Dutch-processing," iboniswe ukubhubhisa okuqukethwe okusebenzayo kwe-flavanol ngama-80%. Ngakho-ke, iphesenti le-cocoa equkethwe kwiphokolethi, kungakhathaliseki ukuthi i-60%, i-70% noma ngaphezulu, ayikho into ebonakalayo ye-flavanol, ikhuluma noHollenberg kusihloko se-2007 kulo magazini. Yena kanye nabanye abacwaningi bokudla banesizathu sokuthi babhalele imikhiqizo ye-chocolate ngezimpawu ze-flavanol kunalokho.
AmaNdiya aseKwawa aphuza ikakhulukazi ekhaya, elingenayo i-cocoa powder, elinamazinga aphakeme kakhulu e-flavanol.
Ukubunjwa
Impahla eyingqayizivele ye-cocoa ye-cocoa yokuba nomoya wokushisa womzimba womuntu - ukuyivumela ukuba "uncibilike emlonyeni wakho" - yenza kube mnandi. Nokho, okuqukethwe kwayo okunamafutha kubeka abathandi be-chocolate besengozini yokuthola isisindo uma bengalibuyisi kulawo makhalori kwenye indawo. I-barreji ye-3.5 oz (100g) ye-chocolate iqukethe amakholori angaphezu kuka-500 (uma kuqhathaniswa nama-khalori angu-12 kuphela ku isipuni se-cocoa engasetshenzisiwe). Ukukhuluphala ngokweqile kwandisa ingozi yesifo senhliziyo, isifo sikashukela, nomdlavuza, ngakho-ke ungazami ukwandisa impilo yakho ngokudla ushokoledi uma kubangela ukuzuza isisindo.
Ngempela, ushokoledi omncane kakhulu ungangenelela impilo ende.
Ngezansi
Ukucwaninga ngabantu baseNdiya baseNdiya basePanama kubonisa ukuthi i-cocoa engaphenduliwe ingaba ifomu elihle kakhulu, ngenxa yokuqukethwe kwayo ephezulu ye-flavanol. Njengoba i-flavanols ibhujiswa ngamakhemikhali e-Dutch-processing noma alkalization, bheka ama-cocoas okuthiwa "wemvelo," njengoba engakaphathwa nge-alkali.
Imithombo:
Andres-Lacueva C., et al. "Okuqukethwe kwe-Flavanol ne-flavonol yemikhiqizo ye-cocoa powder: ithonya lenqubo yokukhiqiza." J Agric Food Chem. 2008. May 14; 56 (9): 3111-7. Epub 2008 Apr 16.
Izimangalo Nge-Cocoa. I-US National Institute of Health Information Sheets. http://newsinhealth.nih.gov/issue/aug2011/feature1
UKenneth B. Miller et al. Impact of Alkalization on Okuqukethwe Antioxidant and Flavanol of Commercial Cocoa Powders. J. Agric. Ukudla Chem. , 2008, 56 (18), iphe 8527-8533. I-DOI: 10.1021 / jf801670p.
UNorman K. Hollenberg, MD, Ph.D. noNawomi DL Fisher, MD. "Ingabe Ubumnyama Ngokothokolethi Omnyama?" Ukujikeleza. 2007; 116: 2360-2362. http://circ.ahajournals.org/content/116/21/2360.full
Isenzo se-K. Hollenberg N. Isisindo se-cocoa flavanols kubantu: izimpande zendaba. J Cardiovasc Pharmacol. 2006; 47 Isigaba 2: S99-102; ingxoxo ye-S119-21.