86-796: Choc may refer to: Chocolate Choc (magazine) , a French photography magazine Choc (typeface) , a typeface by Roger Excoffon Choc Bay , in Gros Islet Quarter, Saint Lucia Choč Mountains , in north-central Slovakia Choc River , in the Soufrière Quarter, Saint Lucia Le Choc , a 1982 French film People [ edit ] Ramiro Choc , Guatemalan Mayan leader Anthony Mundine (born 1975), Australian boxer nicknamed Choc Choc Sanders (1900–1972), American football player, coach, and teacher See also [ edit ] CHOC (disambiguation) Choctaw ,
172-556: A mood enhancer , such as by increasing sex drive or stimulating cognition , but there is little scientific evidence that such effects are consistent among all chocolate consumers. If mood improvement from eating chocolate occurs, there is not enough research to indicate whether it results from the favorable flavor or from the stimulant effects of its constituents, such as caffeine, theobromine, or their parent molecule, methylxanthine . A 2019 review reported that chocolate consumption does not improve depressive mood . Reviews support
258-434: A polymer of the natural plant sugar, fructose . Inulin is typically extracted by manufacturers from enriched plant sources such as chicory roots or Jerusalem artichokes for use in prepared foods. Subtly sweet, it can be used to replace sugar, fat, and flour, is often used to improve the flow and mixing qualities of powdered nutritional supplements , and has potential health value as a prebiotic fermentable fiber. As
344-461: A veterinarian involves inducing vomiting within two hours of ingestion and administration of benzodiazepines or barbiturates for seizures, antiarrhythmics for heart arrhythmias , and fluid diuresis . A typical 20-kilogram (44 lb) dog will normally experience great intestinal distress after eating less than 240 grams (8.5 oz) of dark chocolate, but will not necessarily experience bradycardia or tachycardia unless it eats at least
430-464: A 20-kilogram (44 lb) dog. In the 20th century, there were reports that mulch made from cocoa bean shells is dangerous to dogs and livestock. Commonly consumed chocolate is high in fat and sugar , which are associated with an increased risk for obesity when chocolate is consumed in excess. Overall evidence is insufficient to determine the relationship between chocolate consumption and acne . Various studies point not to chocolate, but to
516-526: A chocolate confection maker, is recorded from 1859. Evidence for the domestication of the cacao tree exists as early as 5300 BP in South America , before it was introduced to Mesoamerica . It is unknown when chocolate was first consumed as opposed to other cacao-based drinks, and there is evidence the Olmecs , the earliest known major Mesoamerican civilization, fermented the sweet pulp surrounding
602-597: A community of people Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Choc . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Choc&oldid=1250512082 " Categories : Disambiguation pages Place name disambiguation pages Disambiguation pages with given-name-holder lists Disambiguation pages with surname-holder lists Hidden categories: Short description
688-400: A crystallize a small amount of fat in a particularly stable formation. Around this small amount of crystals, the rest of the fats crystallize, creating a glossy chocolate, with a crisp break. Chocolate is molded in different shapes for different uses: Chocolate is very sensitive to temperature and humidity. Ideal storage temperatures are between 15 and 17 °C (59 and 63 °F), with
774-666: A dose as low as 12.5 mg was shown to have effects on cognitive performance. Chocolate may be a factor for heartburn in some people because one of its constituents, theobromine, may affect the esophageal sphincter muscle in a way that permits stomach acids to enter the esophagus . Theobromine poisoning is an overdosage reaction to the bitter alkaloid, which happens more frequently in domestic animals than humans. However, daily intake of 50–100 g cocoa (0.8–1.5 g theobromine) by humans has been associated with sweating, trembling, and severe headache. Chocolate and cocoa contain moderate to high amounts of oxalate , which may increase
860-790: A few example forms of fiber that have been sold as supplements or food additives. These may be marketed to consumers for nutritional purposes, treatment of various gastrointestinal disorders , and for such possible health benefits as lowering cholesterol levels, reducing the risk of colon cancer , and losing weight. Soluble fiber supplements may be beneficial for alleviating symptoms of irritable bowel syndrome , such as diarrhea or constipation and abdominal discomfort. Prebiotic soluble fiber products, like those containing inulin or oligosaccharides , may contribute to relief from inflammatory bowel disease , as in Crohn's disease , ulcerative colitis , and Clostridioides difficile , due in part to
946-514: A half a kilogram (1.1 lb) of milk chocolate. Dark chocolate has 2 to 5 times more theobromine and thus is more dangerous to dogs. According to the Merck Veterinary Manual , approximately 1.3 grams of baker's chocolate per kilogram of a dog's body weight (0.02 oz/lb) is sufficient to cause symptoms of toxicity. For example, a typical 25-gram (0.88 oz) baker's chocolate bar would be enough to bring about symptoms in
SECTION 10
#17327654570701032-435: A meal, the stomach and upper gastrointestinal contents consist of Micelles are colloid-sized clusters of molecules which form in conditions as those above, similar to the critical micelle concentration of detergents. In the upper gastrointestinal tract, these compounds consist of bile acids and di- and monoacyl glycerols which solubilize triacylglycerols and cholesterol. Two mechanisms bring nutrients into contact with
1118-412: A number of factors, prolonged cecal residence of the fiber, increased bacterial mass, or increased bacterial end-products. Some non-absorbed carbohydrates, e.g. pectin, gum arabic, oligosaccharides and resistant starch, are fermented to short-chain fatty acids (chiefly acetic, propionic and n-butyric), and carbon dioxide, hydrogen and methane. Almost all of these short-chain fatty acids will be absorbed from
1204-523: A prebiotic fermentable fiber, inulin is metabolized by gut flora to yield short-chain fatty acids ( see below ), which increase absorption of calcium , magnesium , and iron . The primary disadvantage of inulin is its fermentation within the intestinal tract, possibly causing flatulence and digestive distress at doses higher than 15 grams/day in most people. Individuals with digestive diseases have benefited from removing fructose and inulin from their diet. While clinical studies have shown changes in
1290-427: A relative humidity of less than 50%. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur if chocolate is stored or served improperly. Chocolate bloom is caused by storage temperature fluctuating or exceeding 24 °C (75 °F), while sugar bloom
1376-450: A short-term effect of lowering blood pressure by consuming cocoa products, but there is no evidence of long-term cardiovascular health benefit. Chocolate and cocoa are under preliminary research to determine if consumption affects the risk of certain cardiovascular diseases or enhances cognitive abilities . While daily consumption of cocoa flavanols (minimum dose of 200 mg) appears to benefit platelet and vascular function, there
1462-456: A warning label on chocolate products having more than 4.1 mg of cadmium per daily serving of a single product. One tablespoonful (5 grams) of dry unsweetened cocoa powder has 12.1 mg of caffeine and a 25-g single serving of dark chocolate has 22.4 mg of caffeine. Although a single 7 oz. (200 ml) serving of coffee may contain 80–175 mg, studies have shown psychoactive effects in caffeine doses as low as 9 mg, and
1548-511: Is cacahuatl meaning "cacao water", which chocolate does not immediately derive from. Despite theories that chocolate is derived from xocoatl meaning "bitter drink" or chocolatl meaning "hot water" and uncertainty around the Nahuatl origin, there is a consensus that it likely derives from chicolatl . Whether chicolatl means "cacao beater", however, is contested, due to difficulty knowing what chico means. The term " chocolatier ", for
1634-585: Is a variant of cacao, likely arising from a confusion with the word coco . Through cacao, it is ultimately derived from kakaw(a) , but whether that word originates in Nahuatl or a Mixe-Zoquean language is the subject of substantial linguistic debate. Chocolate is a Spanish loanword, first recorded in English in 1604, and first recorded in Spanish in 1579. The word for chocolate drink in early Nahuatl texts
1720-492: Is also used in cold and hot beverages, such as chocolate milk and hot chocolate , and in some alcoholic drinks, such as crème de cacao . Although cocoa originated in the Americas, West African countries , particularly Ivory Coast and Ghana , are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. A 2020 report estimated that more than 1.5 million children are involved in
1806-605: Is an excellent source (over 19% of the Daily Value , DV) of riboflavin , vitamin B12 and the dietary minerals , manganese , phosphorus and zinc . Chocolate is a good source (10–19% DV) of calcium , magnesium and iron . Chocolate contains polyphenols , especially flavan-3-ols (catechins) and smaller amounts of other flavonoids . It also contains alkaloids , such as theobromine , phenethylamine , and caffeine , which are under study for their potential effects in
SECTION 20
#17327654570701892-431: Is associated with reduced risk of diabetes, but the mechanism by which this is achieved is unknown. One type of insoluble dietary fiber, resistant starch, may increase insulin sensitivity in healthy people, in type 2 diabetics, and in individuals with insulin resistance, possibly contributing to reduced risk of type 2 diabetes. Not yet formally proposed as an essential macronutrient , dietary fiber has importance in
1978-404: Is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate before conching has an uneven and gritty texture. The conching process produces cocoa and sugar particles smaller than the tongue can detect (typically around 20 μm ) and reduces rough edges, hence the smooth feel in
2064-448: Is caused by temperature below 15 °C (59 °F) or excess humidity. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom. Moving chocolate between temperature extremes, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for consumption and taste is unaffected. Bloom can be reversed by retempering
2150-472: Is different from Wikidata All article disambiguation pages All disambiguation pages Chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what
2236-523: Is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non- starch polysaccharides and other plant components such as cellulose , resistant starch , resistant dextrins , inulins , lignins , chitins , pectins , beta-glucans , and oligosaccharides . Food sources of dietary fiber have traditionally been divided according to whether they provide soluble or insoluble fiber. Plant foods contain both types of fiber in varying amounts according to
2322-459: Is grown (20 degrees north and south of the equator ), the commercial company Mars, Incorporated and the University of California, Berkeley , are conducting genomic research in 2017–18 to improve the survivability of cacao plants in hot climates. The three main varieties of cocoa beans used in chocolate are criollo , forastero, and trinitario. Cocoa pods are harvested by cutting them from
2408-405: Is inert to digestive enzymes in the upper gastrointestinal tract . Examples are wheat bran, cellulose, and lignin. Coarsely ground insoluble fiber triggers the secretion of mucus in the large intestine providing bulking. However, finely ground insoluble fiber does not have this effect and instead can cause a constipation. Some forms of insoluble fiber, such as resistant starches, can be fermented in
2494-469: Is made by incorporating nut paste (typically hazelnut) to the chocolate paste. Other types of chocolate are used in baking and confectionery. These include baking chocolate (often unsweetened), couverture chocolate (used for coating), compound chocolate (a lower-cost alternative) and modeling chocolate . Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup , glucose syrup , or golden syrup . Chocolate
2580-503: Is made from cocoa beans, the dried and fermented seeds of the cacao tree ( Theobroma cacao ), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what
2666-404: Is no good evidence to indicate an effect on heart attacks or strokes . Research has also shown that consuming dark chocolate does not substantially affect blood pressure . Some manufacturers provide the percentage of chocolate in a finished chocolate confection as a label quoting percentage of "cocoa" or "cacao". This refers to the combined percentage of both cocoa solids and cocoa butter in
Choc - Misplaced Pages Continue
2752-407: Is now Venezuela . The scientific name, Theobroma , means "food of the gods ". The fruit, called a cocoa pod, is ovoid, 15–30 cm (6–12 in) long and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighing about 500 g (1.1 lb) when ripe. Cacao trees are small, understory trees that need rich, well-drained soils. They naturally grow within 20° of either side of
2838-470: Is present-day Ecuador . Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century. The seeds of the cacao tree ( Theobroma cacao ) have an intense bitter taste and must be fermented to develop the flavor. After fermentation , the seeds are dried, cleaned, and roasted. The shell is removed to produce nibs, which are then ground to cocoa mass , unadulterated chocolate in rough form. Once
2924-544: Is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes . Dietary fibers are diverse in chemical composition and can be grouped generally by their solubility , viscosity and fermentability which affect how fibers are processed in the body. Dietary fiber has two main subtypes: soluble fiber and insoluble fiber which are components of plant-based foods such as legumes , whole grains , cereals , vegetables , fruits , and nuts or seeds . A diet high in regular fiber consumption
3010-469: Is usually made with a slightly higher proportion of cocoa butter. It is simply defined by its cocoa percentage. In milk chocolate, the non-fat cocoa solids are partly or mostly replaced by milk solids . In white chocolate, they are all replaced by milk solids, hence its ivory color. Other forms of eating chocolate exist, these include raw chocolate (made with unroasted beans) and ruby chocolate . An additional popular form of eating chocolate, gianduja ,
3096-582: The Standard American Diet because it is rich in processed and artificially sweetened foods, with minimal intake of vegetables and legumes. Some plants contain significant amounts of soluble and insoluble fiber. For example, plums and prunes have a thick skin covering a juicy pulp. The skin is a source of insoluble fiber, whereas soluble fiber is in the pulp. Grapes also contain a fair amount of fiber. Found in varying quantities in all plant foods, including: Sources include: These are
3182-532: The microbiota at lower levels of inulin intake, higher intake amounts may be needed to achieve effects on body weight. Vegetable gum fiber supplements are relatively new to the market. Often sold as a powder, vegetable gum fibers dissolve easily with no aftertaste. In preliminary clinical trials, they have proven effective for the treatment of irritable bowel syndrome. Examples of vegetable gum fibers are guar gum and gum arabic . Many molecules that are considered to be "dietary fiber" are so because humans lack
3268-605: The 19th century, including the melanger (a mixing machine), modern milk chocolate , the conching process to make chocolate smoother and change the flavor meant a worker in 1890 could produce fifty times more chocolate with the same labor than they could before the Industrial Revolution , and chocolate became a food to be eaten rather than drunk. As production moved from the Americas to Asia and Africa, mass markets in Western nations for chocolate opened up. In
3354-525: The 20th century, chocolate production further developed, with development of the tempering technique to improve the snap and gloss of chocolate and the addition of lecithin to improve texture and consistency. White and couverture chocolate were developed in the 20th century and the bean-to-bar trade model began. Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions. Much of
3440-402: The bacteria and microbiota of the large intestine and are metabolized to yield short-chain fatty acids, which have diverse roles in gastrointestinal health. Soluble fiber ( fermentable fiber or prebiotic fiber ) – which dissolves in water – is generally fermented in the colon into gases and physiologically active by-products such as short-chain fatty acids produced in
3526-695: The bar, not just the percentage of cocoa solids. The Belgian AMBAO certification mark indicates that no non-cocoa vegetable fats have been used in making the chocolate. A long-standing dispute between Britain on the one hand and Belgium and France over British use of vegetable fats in chocolate ended in 2000 with the adoption of new standards which permitted the use of up to five percent vegetable fats in clearly labelled products. This British style of chocolate has sometimes been pejoratively referred to as "vegelate". Dietary fiber Dietary fiber ( fibre in Commonwealth English ) or roughage
Choc - Misplaced Pages Continue
3612-477: The beans are dried without fermentation. The nibs are then removed and hydrated in an acidic solution. They are heated for 72 hours and dried again. Gas chromatography / mass spectrometry showed that the incubated chocolate had higher levels of Strecker aldehydes , and lower levels of pyrazines . The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris), roasted , and graded. Next,
3698-450: The body. It is unlikely that chocolate consumption in small amounts causes lead poisoning . Some studies have shown that lead may bind to cocoa shells, and contamination may occur during the manufacturing process. One study showed the mean lead level in milk chocolate candy bars was 0.027 μg lead per gram of candy; another study found that some chocolate purchased at U.S. supermarkets contained up to 0.965 μg per gram, close to
3784-629: The cacao beans into an alcoholic beverage . Chocolate was extremely important to several Mesoamerican societies, and cacao was considered a gift from the gods by the Mayans and the Aztecs . The cocoa bean was used as a currency across civilizations and was used in ceremonies, as a tribute to leaders and gods and as a medicine. Chocolate in Mesoamerica was a bitter drink, flavored with additives such as vanilla , earflower and chili , and
3870-435: The chocolate can show the quality and whether it was stored well. One hundred grams of milk chocolate supplies 540 calories . It is 59% carbohydrates (52% as sugar and 3% as dietary fiber ), 30% fat and 8% protein (table). Approximately 65% of the fat in milk chocolate is saturated , mainly palmitic acid and stearic acid , while the predominant unsaturated fat is oleic acid (table). 100-grams of milk chocolate
3956-915: The chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter, and added vegetable oils and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder . White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts , including cakes , pudding , mousse , brownies , and chocolate chip cookies . Many candies are filled with or coated with sweetened chocolate. Chocolate bars , either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, including Christmas , Easter , Valentine's Day , and Hanukkah . Chocolate
4042-436: The chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar . The traditional types of chocolate are dark , milk and white . All of them contain cocoa butter , which is the ingredient defining the physical properties of chocolate (consistency and melting temperature). Plain (or dark) chocolate, as it name suggests, is a form of chocolate that is similar to pure cocoa liquor , although
4128-437: The chocolate or using it for any use that requires melting the chocolate. Chocolate is generally stored away from other foods, as it can absorb different aromas. Ideally, chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature. Additionally, chocolate is frequently stored in a dark place or protected from light by wrapping paper. The glossy shine, snap, aroma, texture, and taste of
4214-487: The chocolate taste. After fermentation, the beans must be dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days. In some growing regions (for example, Tobago ), the dried beans are then polished for sale by "dancing the cocoa": spreading the beans onto a floor, adding oil or water, and shuffling the beans against each other using bare feet. In an alternative process known as moist incubation,
4300-450: The cocoa mass is liquefied by heating, it is called chocolate liquor . The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter . Baking chocolate , also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions without any added sugar . Powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce Dutch cocoa . Much of
4386-821: The colon by gut bacteria. Examples are beta-glucans (in oats, barley, and mushrooms) and raw guar gum . Psyllium – soluble, viscous, and non-fermented fiber – is a bulking fiber that retains water as it moves through the digestive system , easing defecation . Soluble fiber is generally viscous and delays gastric emptying which in humans can result in an extended feeling of fullness. Inulin (in chicory root), wheat dextrin , oligosaccharides, and resistant starches (in legumes and bananas) are soluble non-viscous fibers. Regular intake of soluble fibers such as beta-glucans from oats or barley has been established to lower blood levels of LDL cholesterol . Soluble fiber supplements also significantly lower LDL cholesterol. Insoluble fiber – which does not dissolve in water –
SECTION 50
#17327654570704472-453: The colon produces an 'organ' of intense, mainly reductive, metabolic activity, whereas the liver is oxidative. The substrates utilized by the cecum have either passed along the entire intestine or are biliary excretion products. The effects of dietary fiber in the colon are on Enlargement of the cecum is a common finding when some dietary fibers are fed and this is now believed to be normal physiological adjustment. Such an increase may be due to
4558-447: The colon. Dietary fiber is defined to be plant components that are not broken down by human digestive enzymes. In the late 20th century, only lignin and some polysaccharides were known to satisfy this definition, but in the early 21st century, resistant starch and oligosaccharides were included as dietary fiber components. The most accepted definition of dietary fiber is "all polysaccharides and lignin, which are not digested by
4644-419: The colon. This means that fecal short-chain fatty acid estimations do not reflect cecal and colonic fermentation, only the efficiency of absorption, the ability of the fiber residue to sequestrate short-chain fatty acids, and the continued fermentation of fiber around the colon, which presumably will continue until the substrate is exhausted. The production of short-chain fatty acids has several possible actions on
4730-443: The daily lead oral limit. "Moreover chocolate may not be the only source of lead in their nutrition" and "chocolate might be a significant source of cadmium and lead ingestion, particularly for children." According to a 2005 study, the average lead concentration of cocoa beans is ≤ 0.5 ng/g, which is one of the lowest reported values for a natural food. However, during cultivation and production, chocolate may absorb lead from
4816-412: The diet, with regulatory authorities in many developed countries recommending increases in fiber intake. Dietary fiber has distinct physicochemical properties. Most semi-solid foods, fiber and fat are a combination of gel matrices which are hydrated or collapsed with microstructural elements, globules, solutions or encapsulating walls. Fresh fruit and vegetables are cellular materials. Following
4902-539: The early 20th century, British chocolate producers including Cadbury and Fry's faced controversy over the labor conditions in the Portuguese cacao industry in Africa. A 1908 report by a Cadbury agent described conditions as "de facto slavery." While conditions somewhat improved with a boycott by chocolate makers, slave labor among African cacao growers again gained public attention in the early 21st century. During
4988-423: The endogenous secretion of the human digestive tract". Currently, most animal nutritionists are using either a physiological definition, "the dietary components resistant to degradation by mammalian enzymes", or a chemical definition, "the sum of non-starch polysaccharides (NSP) and lignin". Dietary fiber is found in fruits, vegetables and whole grains . The amounts of fiber contained in common foods are listed in
5074-492: The environment (such as in atmospheric emissions of now unused leaded gasoline). The European Food Safety Authority recommended a tolerable weekly intake for cadmium of 2.5 micrograms per kg of body weight for Europeans, indicating that consuming chocolate products caused exposure of about 4% among all foods eaten. Maximum levels for baby foods and chocolate/cocoa products were established under Commission Regulation (EU) No 488/2014. 1986 California Proposition 65 requires
5160-485: The environment, ferment the pectin -containing material. Yeasts produce ethanol , lactic acid bacteria produce lactic acid , and acetic acid bacteria produce acetic acid . In some cocoa-producing regions an association between filamentous fungi and bacteria (called "cocobiota") acts to produce metabolites beneficial to human health when consumed. The fermentation process, which takes up to seven days, also produces several flavor precursors, that eventually provide
5246-426: The epithelium: The multiple physical phases in the intestinal tract slow the rate of absorption compared to that of the suspension solvent alone. Adding viscous polysaccharides to carbohydrate meals can reduce post-prandial blood glucose concentrations. Wheat and maize but not oats modify glucose absorption, the rate being dependent upon the particle size. The reduction in absorption rate with guar gum may be due to
SECTION 60
#17327654570705332-418: The equator because they need about 2000 mm of rainfall a year, and temperatures in the range of 21 to 32 °C (70 to 90 °F). Cacao trees cannot tolerate a temperature lower than 15 °C (59 °F). The sequencing in 2010 of the genome of the cacao tree may allow yields to be improved. Due to concerns about global warming effects on lowland climate in the narrow band of latitudes where cocoa
5418-859: The establishment of Dietary Reference Values for carbohydrates and dietary fibre, "based on the available evidence on bowel function, the Panel considers dietary fibre intakes of 25 g per day to be adequate for normal laxation in adults". Current recommendations from the United States National Academy of Medicine (NAM) (formerly Institute of Medicine) of the National Academy of Sciences state that for Adequate Intake , adult men ages 19–50 consume 38 grams of dietary fiber per day, men 51 and older 30 grams, women ages 19–50 to consume 25 grams per day, women 51 and older 21 grams. These are based on three studies observing that people in
5504-500: The expression of many genes within the large intestine, which affect digestive function and lipid and glucose metabolism, as well as the immune system, inflammation and more. Fiber fermentation produces gas (majorly carbon dioxide, hydrogen, and methane) and short-chain fatty acids. Isolated or purified fermentable fibers are more rapidly fermented in the fore-gut and may result in undesirable gastrointestinal symptoms ( bloating , indigestion and flatulence). Dietary fibers can change
5590-465: The farming of cocoa in Côte d'Ivoire and Ghana. Child slavery and trafficking associated with the cocoa trade remain major concerns. A 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, the absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor. Cocoa
5676-461: The fiber characteristics of viscosity and fermentability. Advantages of consuming fiber depend upon which type is consumed. Bulking fibers – such as cellulose and hemicellulose (including psyllium ) – absorb and hold water, promoting bowel movement regularity. Viscous fibers – such as beta-glucan and psyllium – thicken the fecal mass. Fermentable fibers – such as resistant starch, xanthan gum , and inulin – feed
5762-514: The following table: Dietary fiber is found in plants, typically eaten whole, raw or cooked, although fiber can be added to make dietary supplements and fiber-rich processed foods . Grain bran products have the highest fiber contents, such as crude corn bran (79 g per 100 g) and crude wheat bran (43 g per 100 g), which are ingredients for manufactured foods. Medical authorities, such as the Mayo Clinic , recommend adding fiber-rich products to
5848-401: The following: One action of some fibers is to reduce the reabsorption of bile acids in the ileum and hence the amount and type of bile acid and fats reaching the colon. A reduction in the reabsorption of bile acid from the ileum has several direct effects. The fibers that are most effective in influencing sterol metabolism (e.g. pectin) are fermented in the colon. It is therefore unlikely that
5934-417: The gut mucosa. All of the short-chain fatty acids are readily absorbed by the colonic mucosa, but only acetic acid reaches the systemic circulation in appreciable amounts. Butyric acid appears to be used as a fuel by the colonic mucosa as the preferred energy source for colonic cells. Dietary fiber may act on each phase of ingestion, digestion, absorption and excretion to affect cholesterol metabolism, such as
6020-407: The high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as potential causes of acne, along with other possible dietary factors. Food, including chocolate, is not typically viewed as addictive . Some people, however, may want or crave chocolate, leading to a self-described term, chocoholic . By some popular myths , chocolate is considered to be
6106-562: The increased resistance by viscous solutions to the convective flows created by intestinal contractions. Dietary fiber interacts with pancreatic and enteric enzymes and their substrates. Human pancreatic enzyme activity is reduced when incubated with most fiber sources. Fiber may affect amylase activity and hence the rate of hydrolysis of starch. The more viscous polysaccharides extend the mouth-to- cecum transit time; guar, tragacanth and pectin being slower than wheat bran. The colon may be regarded as two organs, The presence of bacteria in
6192-430: The international (voluntary) standard limit for lead in cocoa powder or beans, which is 1 μg of lead per gram. In 2006, the U.S. FDA lowered by one-fifth the amount of lead permissible in candy, but compliance is only voluntary. Studies concluded that "children, who are big consumers of chocolates, may be at risk of exceeding the daily limit of lead; whereas one 10 g cube of dark chocolate may contain as much as 20% of
6278-600: The intestinal tract (guar gum, beta-glucan, glucomannan and pectins), but some viscous fibers are minimally or not fermented (modified cellulose such as methylcellulose and psyllium). Fermentable fibers are consumed by the microbiota within the large intestines, mildly increasing fecal bulk and producing short-chain fatty acids as byproducts with wide-ranging physiological activities. Resistant starch , inulin, fructooligosaccharide and galactooligosaccharide are dietary fibers which are fully fermented. These include insoluble as well as soluble fibers. This fermentation influences
6364-414: The intestinal tract. Viscous fibers thicken the contents of the intestinal tract and may attenuate the absorption of sugar, reduce sugar response after eating, and reduce lipid absorption (notably shown with cholesterol absorption). Their use in food formulations is often limited to low levels, due to their viscosity and thickening effects. Some viscous fibers may also be partially or fully fermented within
6450-426: The mouth. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about 45 to 50 °C (113 to 122 °F) until final processing. After conching, chocolate is tempered. This process aims to create
6536-419: The nature of the contents of the gastrointestinal tract and can change how other nutrients and chemicals are absorbed through bulking and viscosity. Some types of soluble fibers bind to bile acids in the small intestine, making them less likely to re-enter the body; this in turn lowers cholesterol levels in the blood from the actions of cytochrome P450 -mediated oxidation of cholesterol. Insoluble fiber
6622-970: The necessary enzymes to split the glycosidic bond and they reach the large intestine. Many foods contain varying types of dietary fibers, all of which contribute to health in different ways. Dietary fibers make three primary contributions: bulking, viscosity and fermentation. Different fibers have different effects, suggesting that a variety of dietary fibers contribute to overall health. Some fibers contribute through one primary mechanism. For instance, cellulose and wheat bran provide excellent bulking effects, but are minimally fermented. Alternatively, many dietary fibers can contribute to health through more than one of these mechanisms. For instance, psyllium provides bulking as well as viscosity. Bulking fibers can be soluble (e.g. psyllium) or insoluble (e.g. cellulose and hemicellulose). They absorb water and can significantly increase stool weight and regularity. Most bulking fibers are not fermented or are minimally fermented throughout
6708-485: The potential health effects of a regular high-fiber diet included studies on the risk of several cancers , cardiovascular diseases , and type II diabetes . High-fiber intake is associated with a decreased risk of breast cancer, colon cancer and lower mortality. According to the European Food Safety Authority (EFSA) Panel on Nutrition, Novel Foods and Food Allergens, which deals with
6794-659: The reduction in body cholesterol is due to adsorption to this fermented fiber in the colon. Feces consist of a plasticine-like material, made up of water, bacteria, lipids, sterols, mucus and fiber. Water is distributed in the colon in three ways: Fecal weight is dictated by: Preliminary research indicates that fiber may affect health by different mechanisms. Effects of fiber include: Fiber does not bind to minerals and vitamins and therefore does not restrict their absorption, but rather evidence exists that fermentable fiber sources improve absorption of minerals, especially calcium. As of 2019, preliminary clinical research on
6880-464: The risk of kidney stones . In sufficient amounts, the theobromine found in chocolate is toxic to animals such as cats, dogs, horses, parrots, and small rodents because they are unable to metabolize the chemical effectively. If animals are fed chocolate, the theobromine may remain in the circulation for up to 20 hours, possibly causing epileptic seizures , heart attacks , internal bleeding , and eventually death. Medical treatment performed by
6966-586: The shell of each bean is removed to extract the nib. The nibs are ground and liquefied, resulting in pure chocolate liquor . The liquor can be further processed into cocoa solids and cocoa butter. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used in cheaper chocolate to mask poorly fermented and/or roasted beans. The penultimate process
7052-755: The short-chain fatty acids produced with subsequent anti-inflammatory actions upon the bowel. Fiber supplements may be effective in an overall dietary plan for managing irritable bowel syndrome by modification of food choices. One insoluble fiber, resistant starch from high-amylose corn, has been used as a supplement and may contribute to improving insulin sensitivity and glycemic management as well as promoting regularity and possibly relief of diarrhea. One preliminary finding indicates that resistant corn starch may reduce symptoms of ulcerative colitis. Chemically defined as oligosaccharides and occurring naturally in most plants, inulins have nutritional value as carbohydrates , or more specifically as fructans ,
7138-453: The tree using a machete , or by knocking them off the tree using a stick. It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or low sugar content, reducing the ultimate flavor. The beans (which are sterile within their pods) and their surrounding pulp are removed from the pods and placed in piles or bins to ferment. Micro-organisms , present naturally in
7224-474: The way it had been produced by the Aztecs. Starting in the 18th century, chocolate production was improved. In the 19th century, engine-powered milling was developed, and in 1828, Coenraad Johannes van Houten received a patent for a process making Dutch cocoa . This removed cocoa butter from chocolate liquor (the product of milling), and permitted large scale production of chocolate. Other developments in
7310-409: Was believed to be an aphrodisiac and medicine, and spread across Europe in the 17th century, sweetened, served warm and flavored with familiar spices. It was initially primarily consumed by the elite, with expensive cocoa supplied by colonial plantations in the Americas. In the 18th century, it was considered southern European, aristocratic and Catholic and was still produced in a similar way to
7396-411: Was capped with a dark brown foam created by pouring the liquid from a height between containers. While Spanish conquistador Hernán Cortés may have been the first European to encounter chocolate when he observed it in the court of Moctezuma II in 1520, it proved to be an acquired taste, and it took until 1585 for the first official recording of a shipment of cocoa beans to Europe. Chocolate
#69930