依我以希
This is a speech about chocolatewhen was chocolate invented?chocolate conduces good helthy.which kind of people like to eat chocolate?I like or not ?why
粒粒soso
Chocolate is made from the tropical tree Theobroma cacao. Theobroma is the Greek word for "food of the gods." The Aztecs used cacao beans to make a hot, frothy and bitter beverage called chocolatl. This concoction was sacred and was associated with fertility and wisdom. The bitter drink was not mixed with milk, cocoa powder and cocoa butter to for what we now know as chocolate until 1876. Chocolates Effect on The Body & Brain Chocolate contains substances such as phenylethylamine, theobromine, anandamide and tryptophan. These substances trigger mood enhancing chemicals in the brain to create feelings of giddiness, attraction, euphoria and excitement. Researchers believe that phenylethylamine causes the brain to release mesolimic dopamine in the pleasure centers of the brain, which peaks during an orgasm. Theobromine has an effect similar to caffeine, but has only one-tenth of the effect. Theobromine also can increase the heart rate. Scientists have found that anandamide produces a effect that mimics marijuana's effect on a person. Although a person would have to consume a whopping 25 pounds of chocolate to get "high" the body will feel more relaxed when the substance activates the cannabinoid receptors in the brain. Tryptophan, an essential amino acid, plays a role in the production of the neurotransmitter serotonin. Serotonin is a calming neurotransmitter that makes people feel realized and satisfied and is essential for a well-balanced mood. This effect is great to relieve anxiety. Health Benefit of Eating Chocolate Women's bodies scream for chocolate when premenstrual food cravings surface. Researchers argue that this craving is because chocolate contains high levels of magnesium. For you see that women's bodies experience magnesium deficiency prior to menstruation. Chocolate contains many essential vitamins and minerals such as: B-6, folic acid, niacin, iron, and vitamin C. Others may be included depending on the ingredients used, these are these vitamins and minerals are all included in cocoa and milk. Phenolics, which are found in small amounts in chocolate, are found to help lower the risks of heart disease. In a study at Harvard University followed 7,841 male graduates and found a correlation between eating a moderate amount of chocolate and longevity. Those who ate one to three chocolate candy bar a month had a 36% lower risk of death than those who abstained. This can mean many things, but if nothing else chocolate is a good luck charm.巧克力是由热带可可树。 可可是“神的食物希腊字。” 阿兹台克人用可可豆，使热，泡沫化和激烈的饮料称为chocolatl。这种混合物是神圣的，并与相关的生育率和智慧。 痛苦的混合饮料不是牛奶，可可粉和可可脂为我们现在的巧克力1876年才知道。 巧克力对身体和大脑 巧克力含有苯乙胺等，可可，大麻素和色氨酸的物质。这些物质引起的情绪提高大脑中的化学物质创造眼花，吸引，兴奋和激动的感情。 研究人员认为，苯乙胺导致大脑释放的大脑，游乐中心高峰期间达到高潮mesolimic多巴胺。 可可碱具有类似咖啡因的作用，但只有三分之一的影响的十分之一。可可碱还可以增加心率。 科学家发现，大麻素产生的影响，可以模仿大麻的影响的人。虽然一个人必须消耗高达25磅巧克力获得“高”身体会感觉更轻松激活时，该物质在大脑中的大麻素受体。 色氨酸，一种必需氨基酸，发挥在生产羟色胺神经递质的作用。血清素是一种镇静神经递质，使人感到实现和满足，是一个均衡的情绪是至关重要的。这种效应是很大的缓解焦虑。 健康效益吃巧克力 女性的身体时，尖叫的巧克力表面经前期对食物的渴求。研究人员认为，这种渴望是因为巧克力中含有镁高。对于您会看到妇女的身体经验缺镁月经前。 巧克力中含有许多重要的，如维生素和矿物质的编号：B - 6，叶酸，烟酸，铁，维生素C和其他可能包含取决于所用的配料，这些维生素和矿物质，这些都是在可可和牛奶中。 酚类物质，它们在巧克力少量发现，被发现有助于降低心脏疾病的风险。 在哈佛大学的研究之后7841男性毕业生，发现一间吃巧克力和长寿适量的相关性。那些谁吃2时59分直板巧克力每月有36％的低比那些谁弃权死亡的风险。这就意味着很多事情，但是如果没有其他巧克力是一个好运气的魅力。
WongQueenie
Just briefly on the etymology of the word “chocolate”, the word chocolate probably domes from “chocolatl”, a Spanish combination of the Maya word for “hot water” and the Aztec word for “bitter water.”咱们简单地从“巧克力”这个词的起源说起吧。“巧克力”这个词大致起源于“chocolatl”，它是一个合成西班牙语，合成自玛雅语“热水”和阿芝特克语“苦水”。 Chocolate comes in many forms today. Regardless of the type, processing begins by extracting, fermenting, drying, and roasting the cacao seeds (also called beans), removing the shell and skin, and leaving the tasty nibs. 如今，巧克力正以多种多样的形式出现。我们先不提它们的形状，其加工过程始于提炼、接着发酵、干燥，然后烘烤可可种子(也称为可可豆)，去壳去皮，最后留下美味的核。 There are three main forms of chocolate that one sees regularly. These are milk chocolate, dark chocolate and white chocolate. 大家通常看到的巧克力主要有三种口味，牛奶巧克力、纯巧克力和白巧克力。 Milk chocolate is a mixture of chocolate liquor, cocoa butter, milk, sugar, and flavorings. All milk chocolate made in the U.S. contains at least 10% chocolate liquor and 12% whole milk. 牛奶巧克力由巧克力乳液、可可油、牛奶、糖和其它调味材料混合而成。美国制造的牛奶巧克力都含有至少10%巧克力乳液和12%全脂牛奶。 There are two kinds of dark chocolate. The first bittersweet and semisweet chocolate are the darkest eating chocolates and have at least 35% chocolate liquor. Sweet dark chocolate contains 15% to 35% chocolate liquor and less than 12% milk solids. It may also contain ingredients like condensed milk, cocoa butter, sugar, and vanilla. 纯巧克力主要有两种，一种是半苦半甜型巧克力，这是最纯的巧克力，至少含有35%巧克力乳液。甜纯巧克力含有15%至35%巧克力乳液和低于12%固体牛奶。当然，甜纯巧克力里也会含有其它成份，如炼乳、可可油、糖和香草等。 White chocolate is a blend of cocoa butter, milk, sugar, and flavorings. It contains no cocoa solids, and many people don’t consider it chocolate at all! 白巧克力是用可可油、牛奶、糖和其它调味成分混合制作而成的。其内并不含有任何可可固体成分，因此许多人认为这根本就不是巧克力！ 关键词 etymology / / n.语源学 extract / / v. 提炼 ferment / / v. 使发酵 whole milk / / n. 全脂牛奶 condensed milk / / n. 炼乳——————————————————————————————————————————————————————————巧克力作为世界上最风靡的食品之一，它被赋予了种种意义。现在大家接触巧克力最多的场合当属“情人节”前男女双方为对方购买包装精美的巧克力作为礼物。可是当你美滋滋地在品尝情人送的巧克力时，你可想到过它的发明者和由来？我相信，如果大家下次再送巧克力作为情人礼物时，引经据典地讲讲巧克力的来历，肯定会让你的恋人倾倒不已！ American-made chocolate and cocoa(可可) products number in the hundreds. There is a fascinating(迷人的)story behind these wonderful products. Chocolate Through the Years The story of chocolate, as far back as we know it, begins with the discovery of America. Until 1492, the Old World(指欧洲大陆，相对于美洲大陆)knew nothing at all about the delicious and stimulating flavor富有刺激性的口味) that was to become the favorite of millions. The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient(调料、原料)of chocolate when Columbus returned in triumph from America and laid before the Spanish throne(王位)a treasure trove of many strange and wonderful things. Among these were a few dark brown beans(豆)that looked like almonds(杏仁)and seemed most unpromising(无指望的). They were cocoa beans, today's source of all our chocolate and cocoa. The King and Queen never dreamed how important cocoa beans could be, and it remained for Hernando Cortez(科尔特斯), the great Spanish explorer, to grasp(把握住)the commercial possibilities of the New World offerings. Food of the Gods During his conquest of Mexico, Cortez found the Aztec Indians(阿兹特克印第安人)using cocoa beans in the preparation of the royal drink of the realm, "chocolate," meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served(提供，招待) chocolate to his Spanish guests in great golden goblets(高脚杯), treating it like a food for the gods. For all its regal(王室的) importance, however, Montezuma's chocolate was very bitter(苦), and the Spaniards did not find it to their taste. To make the concoction(调制品) more agreeable to Europeans, Cortez and his countrymen conceived the idea of sweetening it with cane sugar. The new drink quickly won friends, especially among the Spanish aristocracy(贵族). Spain wisely proceeded to plant cacao in its overseas colonies, which gave birth to a very profitable(利润高的) business. Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of Europe for nearly a hundred years. Chocolate Spreads to Europe Spanish monks, who had been consigned(托运) to process the cocoa beans, finally let the secret out. It did not take long before chocolate was acclaimed(受到欢迎) throughout Europe as a delicious, health-giving food. For a while it reigned(主宰)as the drink at the fashionable Court of France. Chocolate drinking spread across the Channel to Great Britain, and in 1657 the first of many famous English Chocolate Houses(作坊)appeared. The 19th Century marked two more revolutionary developments in the history of chocolate. In 1847, an English company introduced solid "eating chocolate" through the development of fondant(半软糖) chocolate, a smooth and velvety(光滑柔和)variety that has almost completely replaced the old coarse grained(颗粒粗糙的) chocolate which formerly dominated(统领) the world market. The second development occurred in 1876 in Vevey, Switzerland, when Daniel Peter devised a way of adding milk to the chocolate, creating the product we enjoy today known as milk chocolate. Chocolate Comes to America In the United States of America, the production of chocolate proceeded at a faster pace than anywhere else in the world. It was in pre-Revolutionary New England-1765, to be exact-that(可以肯定地说)the first chocolate factory was established in this country. During World War II, the U.S. government recognized chocolate's role in the nourishment(营养品)and group spirit(士气、团队精神) of the Allied Armed Forces, so much so that(到这样的程度以至于)it allocated valuable shipping space(分配宝贵的船舱空间)for the importation(运输) of cocoa beans. Many soldiers were thankful for the pocket chocolate bars(块、条) which gave them the strength to carry on until more food rations(配给)could be obtained. Today, the U.S. Army D-rations(美国陆军D类配给食品) include three 4-ounce chocolate bars(4盎司巧克力块)late has even been taken into space as part of the diet(食品供应、食谱)astronauts(宇航员).——————————————————————————————————————————————————————————When it comes to chocolate, order dark Dark chocolate -- but not white chocolate - may help reduce blood pressure and boost the body's ability to metabolize sugar from food, according to the results of a small study. After eating only 100 grams, or 3.5 ounces, of dark chocolate every day for 15 days, 15 healthy people had lower blood pressures and were more sensitive to insulin, an important factor in metabolizing sugar. In contrast, eating roughly the same amount of white chocolate for the same period of time did not affect either blood pressure or insulin sensitivity. This is not the first study to demonstrate potential health benefits of dark chocolate, which contains high levels of a kind of antioxidant called flavonoids. Research shows that flavonoids that can help maintain a healthy heart and good circulation and reduce blood clotting, which can lead to heart attacks and stroke. 吃巧克力时，选黑巧克力 一项小规模研究的结果表明，黑巧克力可能有助于降低血压、促进人体对食物中的糖分的代谢能力，而白巧克力则没有这些功能。 在连续15天每日食用100克或3.5盎司黑巧克力之后，15名健康的受试者的血压有所降低，而且对胰岛素更为敏感--胰岛素是促进体内糖分代谢的重要成分。 相比之下，同样在15天中食用大致相同数量的白巧克力对血压和胰岛素的敏感性并没有影响。 这已经不是有关黑巧克力可能有益健康的第一项研究。黑巧克力富含一种叫作类黄酮的抗氧化剂，研究表明类黄酮有助于保持心脏的健康和血液循环的畅通，并减少可能导致心脏病和中风的血栓。
