The word chocolate comes from xocoatl (Aztec language) which means a bitter drink. Aztecs and Maya in Mexico believe that the god of Agriculture has sent a chocolate that comes from heaven to them. Cortes then took him to Spain between the years 1502-1528, and by the Spaniards bitter drink was mixed the sugar so that it tasted better. Chocolate and then spread to France, Holland and England. In the year 1765 chocolate factory was established in Massachusetts, United States.

In its development is not only a beverage chocolate but also become the preferred snack of children, adolescents, and adults. Besides it felt good, ate chocolate making age a person becomes longer. An epidemiological study has been conducted at Harvard University students who enrolled between the years 1916 to 1950. By using a food frequency questionnaire collected information about the habits of eating candy or chocolate at Harvard University students.

By controlling the physical activity undertaken, smoking, and eating habits found that those who love to eat candy / chocolate aged more than one year old is not eating. Allegedly phenol antioxidants contained in chocolate is the cause why they can outlive. Phenol is also commonly found in red wine that was already known as the drink is good for heart health. Chocolate has the ability to inhibit oxidation of LDL cholesterol (bad cholesterol) and improve immune function, which can prevent the risk of coronary heart disease and cancer.

So far, there is the notion that chocolate candy cause caries in the teeth and may also be responsible for the emergence of the problem of obesity. Undeniable that obesity is one risk factor for degenerative diseases. But this Harvard University study showed that if you offset the consumption of chocolate candy with enough physical activity and eating a balanced diet, then the negative effects of chocolate candy is not much to worry about.

According to the Mayan belief, chocolate is the food of the gods. Original flavor of cocoa beans was bitter due to the alkaloid content, but after going through the process engineering can produce chocolate as a food that is favored by anyone. Cocoa beans contain 31% fat, protein, carbohydrate 14% and 9%. Protein amino acid-rich chocolate tryptophan, phenylalanine, and tyrosine. Although chocolate contains high fat, but relatively easy to rancidity because chocolate also contains polyphenols (6%), which function as antioxidants preventing ketengikan.

Chocolate consumption in the United States contributes only 1% of the total fat intake as stated by the National Food Survey consumption (1987-1998). This amount is relatively small, especially when compared with the contribution of meat (30%), cereals (22%), and milk (20%). Fat in chocolate, often called cocoa butter, mostly composed of saturated fat (60%), especially stearic. But the brown fat is vegetable fat which does not contain cholesterol. To keep pressing the saturated fat that is not too high, it is better to limit eating only one bar of chocolate per day and only consume mebatasi supplement or other food containing catechins such as apple and tea.

In research involving human subjects, found that brown fat consumption resulted in total cholesterol and LDL cholesterol were lower than the consumption of butter or beef fat. So although both contain saturated fat but it produced a different effect of cholesterol. High stearic content in chocolate is suppose to be the reason why brown fat is not as bad as animal fats. Has long been known that stearic acid is a neutral fat that will not trigger blood cholesterol. Why? Stearate was slowly digested by our bodies and also absorbed less.

A third of the fat contained in chocolate is oleic acid is an unsaturated fatty acid. Oleic acid is also predominantly found in olive oil. Epidemiological studies on Mediterranean population which consumes a lot of oleic acid from olive oil oleic concluded positive effects on heart health.

Often the question is how much we may mengkonsusmi chocolate? There are no definitive recommendations for these nutrients, however 2-3 times a week eating chocolate or drinking chocolate milk every day would still be acceptable. Principles of nutrition that is actually easy to eat all kinds of food in a moderate. Nutrition problems generally arise when we eat too much or too little.

Eating chocolate will not cause addiction, but for some delicious chocolate taste that may cause the desire to consume them again. This is called a chocolate craving. The impact of chocolate on behavior and mood (mood) is closely associated with chocolate craving. Brown could miss as aroma, texture, sweetness, bitterness, etc.. It is also often associated with the content of phenylethylamine which is a substance like amphetanine which can increase the absorption of tryptophan into the brain which then in turn produce dopamine. Impact of dopamine is emerging feelings of pleasure and improved mood. Phenylethylamine is also considered to have aphrodisiac properties that gives rise to a feeling like someone in love (heart flowers). It is said that King Montezuma in antiquity was always drunk chocolate before rotating harem-harem different every night.

Catechins are powerful antioxidants contained in chocolate. One function of antioxidants is to prevent premature aging that can occur due to pollution or radiation. Tea catechins are also found on even though there were not as high on chocolate. Parents often practiced antiquity to wash my face with tea water as it can make skin radiant and youthful faces. If they know that chocolate contains catechins is higher than the tea, maybe they’ll suggest a shower scrub with brown.

Chocolate also contains theobromine and caffeine. Both substances have been known to give effect to those who consume them awake. Therefore when we are dozing off at the airport or waiting for long queues, eating chocolate potent enough to make us excited again.

Fairly wide range of chocolate products. For example, there is a mixture of milk chocolate sweet chocolate, cocoa butter, sugar and milk. In addition there is also a bitter chocolate which is a natural brown and contains 43% cocoa solids. This type of chocolate can be found in some products chocolate bars.

There is no evidence that chocolate causes acne. Chocolate also can not be said to be a major cause of dental plaque due to the emergence of dental plaque can also occur in people who consume regular meals daily. It’s just chocolate needs to be watched, particularly for vulnerable people who suffer from kidney stones. 100 g chocolate consumption will increase the excretion of calcium oxalate and triple. Therefore, healthy tips that can be recommended is to drink plenty of water after eating chocolate.