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Three Myths and Facts about Chocolate

People from various parts of the world eat tons of chocolate every year and many of them buy it in bulk. As chocolate plays an important role in our culture, it usually becomes the center of man myths and rumors.  While these rumors are not harmful, they can make eating chocolate less enjoyable for a number of people. In fact, they are likely to discourage some people from consuming this treat completely. Before you get influenced by those who stopped eating chocolate, below are some of the myths and facts about chocolate.


Chocolates Make Kids Hyperactive

A lot of parents do not serve their kids with anything chocolate. This has to do with the notion that chocolates have that kind of sugar content that makes kids uncontrollably energetic. Thus, kids tend to stay active or many hours at a time until they burn off their energy.

However, studies on sugar intake have disclosed otherwise. Kids displayed no obvious differences in their concentration and behavior on the days they consume chocolate and the days they didn’t. In addition, those who ate fruit showed more activity than when they ate the same amounts of chocolate. According to scientists, the behavior of kids may be greatly affected by environmental factors instead of by the food they eat.

Cocoa and Cacao are the Same

When browsing various chocolate products, you are likely to see cocoa and cacao as the main ingredients on the list. However, these words are different ingredients. Cacao is the rawest form of chocolate that can be consumed. It is obtained from cacao beans and it can be bought uncooked cacao nibs and crushed cacao powder from grocery stores. Meanwhile, cocoa is the result of the process that involves cleaning and roasting cacao at high temperatures. When buying cocoa in stores, you may find either natural cocoa powder or Dutch-processed cocoa. Usually, these powders have extra sweeteners to improve their palatability. But, unsweetened cacao and cocoa powders have the same flavors; thus, can be interchanged in various recipes without compromising taste or quality.

The Brown Color in Chocolates is Caused by Food Dyes

Cocoa powders are available in a range of brown colors. The natural, unsweetened versions have a light reddish brown hue while the Dutch-processed version goes through a process which changes its pH levels and influences its color, making the powder looking darker in color. Such color differences make people think that cocoa powder has varying levels of food dyes and white chocolate is regular chocolate; however, without the dye to provide them with a rich brown color. The truth is white chocolate does not include either cocoa or cacao powder; instead, depend on cocoa butter, a cacao bean by-product. This means that white chocolate is not a chocolate at all.

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