2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Chocolate, although with a controversial reputation for its health benefits, is a favorite of us all. In addition to having large amounts of sugar, chocolate is not suitable for people with diabetes. They can not afford to consume it due to the high concentration of fat in the product, and for other reasons.
Consumption of dark chocolate, declared healthier, is often recommended. However, scientists are strongly against advertising it as a food with a direct bearing on health.
The prevailing opinion that dark chocolate is not only absolutely safe for health, but also beneficial, is absolutely wrong and is aimed at increasing its sales.
The psychological impact takes advantage of the fact that people love the taste of chocolate, and when in their minds some kind of it is associated with health benefits, it only makes its consumption virtually unlimited, without actually bringing any direct health benefits.
There is a proven benefit of using a small amount of dark chocolate, but scientists are strongly against such advertising, which creates the wrong impression and setting in consumers.
That's why British experts recently commented on their phenomenal product - healthy chocolate, replacing fat with fruit juice.
Scientists claim that despite the content of 50 percent less fat, the taste of the new product is no different from the traditional one.
The head of the research team explains that the new technology will allow producers to make chocolate with fruit juice, vitamin water and even diet cola.
The discoverers have already proposed a developed chemical process to serve as a starting point for the production of healthy chocolate.
They hope that the food industry will take the next step and use the technology to delight consumers with tastier chocolate, with significantly lower fat content.
The new technology is applicable to dark, milk and white chocolate. So far, chocolate with apple, orange and blueberry juice has been made.
It stands in the form of microscopic bubbles that preserve the solid structure of chocolate, while allowing it to melt in your mouth.
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