Chocolate by Megan Kim Rojas (ebook audio reader .txt) 📕

Table of Contents

Page 6-7 Chapter One
Page 8 Bibliography


Chapter 1

Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure. Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals, such as dogs and cats. Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.


Bibliography
http://upload.wikimedia.org/wikipedia/commons/f/f2/Chocolate.jpg
http://upload.wikimedia.org/wikipedia/commons/f/f2/Chocolate.jpg

Publication Date: 09-01-2009

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