Debate and discussion of any biological questions not pertaining to a particular topic.
We all know that chocolate are not good for us, but sometimes we humans simply cannot resist and have to buy a chocolate bar once in awhile.
My question is, once infront of the chocolate section, what kind of chocolate should I pick? White chocolate, regular chocolate, dark chocolate etc.
A friend told me that white chocolate are more "unhealthier" than dark chocolate. Is this true...? If yes, please explain for me in a molecular level.
I guess this question can also be applied to other kinds of candy... Are there any particular candy that are better to eat than others? (hard candy instead of soft candy, sour candy instead of salty candy etc).
Also, when it says 'sugarfree', what other sugar-related chemcial have they added?
Sugar free stuff usually use sugar alcohols such as mannitol which actually would have the same calories as sugar. Some others use saccharine or sucralose which are artificial sweeteners designed to mimic sugar structure.
Which chocolate is better? It depends on what you like . Dark chocolate would have lesser sugars and milk. White chocolate is mainly milk and cocoa butter.
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Cocoa butter contains a chemicle that stimulates the secretion af a class of feel-good neurotransmitters called biogene monoamines. Among these you might have heard of dopamine, serotonine and adrenaline(although the stimulation of adrenaline secretion is rather small). So, chocolate makes you happy. that is why you will always go back to the store for more. Furthermore, white chocolate does not have this effect. I have studied the issue since i am alergic to cocoa.
yes, it is true that eating chocolate has the same results on a cerebral stage as having sex. mainly, what happens is that serotonine rushes into the brain..
Your friendly neighbourhood chocolate scientist,
"As a biologist, I firmly believe that when you're dead, you're dead. Except for what you live behind in history. That's the only afterlife" - J. Craig Venter
The feel good molecule of chocolate is called theobromine from Theobroma cacao the name of the cocoa tree. In greek Theo broma means the "beverage of the gods" a very fit name in my opinion.
Theobromine has the the same effects as coffeine, but is much less potent. In fact it is one of the degradation product of coffeine once released in nature by natural means, if I can say so.
And the best Chocolate is the dark one, but a good manufacturer is essential! And it is suppose to be healthiest since it is the less fat and sweet. If you do not prepare it in hot chocolate as I do of course...
Why polluting good chocolate with doughnut?
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