Does chocolate make you happy? There’s science behind why that might be. Continue reading The science of chocolate: What makes us like it so much?
Month: August 2016
While enjoying a cup of hot native chocolate with some off-season puto bumbong during the rainy weekend, I remembered that hot chocolate in our home used to be made from cacao beans from Bohol, Dumaguete, Batangas or Pampanga. Continue reading Chocolate and History
Chocolate is one of the most indulgent, versatile treats in all of dessert land. Every type of dessert, including cakes and candies, comes in chocolate, including dark, milk or white. But desserts are supposed to be bad for you, right? Dark chocolate breaks this rule – providing many health benefits that you may not be aware of. Continue reading Dark chocolate — friend or foe?
Akhil Sharma travels to Mexico and Guatemala in search of the past, and future, of chocolate. Continue reading A Chocolate Odyssey
Cocoa and dark chocolate contain compounds that may help prevent cancer by many ways, including preventing DNA damage, lowering inflammation, and inhibiting cell proliferation. Experimental evidence shows that cocoa can lower the risk of some types. Most importantly, some human trials show that cocoa can reduce activation of molecules that are involved in the development and progression of cancer. Continue reading Dark Chocolate May Help Prevent Some Types Of Cancer