陆基中段拦截系统 美国:吃怎样的巧克力才健康不发胖

佳中摘译
现在，不少年轻人特别是女孩喜欢吃巧克力，但又担心多吃了会发胖。最近读到一篇外刋文章说，吃纯正的黑巧克力不易发胖。文章介绍了纯正的黑巧克力制作过程以及不易发胖的原因。现将此文编译如下：

近些年来，黑巧克力的对健康的好处被广泛宣传，这使无数巧克力爱好者迷恋巧克力有了正当理由。在英国，过去五年中黑巧克力的销售增长了一倍，销售额达到8500万英镑。巧克力中含有相当高的脂肪与糖分含量。那么，在享受黑巧克力为健康所带来的好处的同时，如何避免由此所带来的腰围增大的烦恼呢？
食品原料专家Jessica Fenton表示，黑巧克力健康但又不发胖的关键在于其主要原料可可豆荚。她告诫说，纯正的黑巧克力与那些由铝箔纸所包装的类似的产品有很大的区别的。
可可豆荚原产于中南美洲。在古代，南美人们对其药用价值相当推崇，甚至将之作为货币进行交换。现代工艺生产巧克力是用新鲜收获的可可豆荚，捣碎后将其浆汁进行提炼，发酵后晒干。晒干的豆子被烘焙，烘焙的时间取决于豆子的种类与大小，之后便制作出了可可，再与糖和脂肪的混合之后便制作成巧克力。
纯正黑巧克力制作过程的不同之处是将可可豆捣碎、提炼、发酵、晒干，但跳过了烘焙这一步，这样便很好的保存了其中的抗氧化成分。烘焙过程中的高温会降低黑巧克力的抗氧化成分，同时也破坏了其他具有抗氧化效果的微量元素对健康带来的益处。
在水果、蔬菜、植物种子和草药中都含有不同程度的抗氧化剂。抗氧化剂能消除加快老化的自由基，对健康非常重要。原可可粉中氧化剂的含量相当高，是普通黑巧克力中的四倍，是蓝莓的二十倍，比香蕉超出一百倍。研究发现，抗氧化剂有助于防止心脏病等疾病。
研究表明纯正黑巧克力含有的抗氧化剂要比烘焙过黑巧克力的高出三分之一。另外，纯正黑巧克力主要成分是可可，含有丰富的蛋白质，钙，胡萝卜素，硫胺素，核黄素，镁和硫等物质。黑巧克力还含有一种化合物能使我们感到放松和满足。正因为黑巧克力对健康好处多多，也许这是人们青睐纯正黑巧克力的原因吧。

报道原文;
The well-publicised health benefits of dark chocolate have given many chocolate lovers an added reason to indulge in recent years。
Sales have doubled in the past five years and are worth 85 million a year in Britain alone. Conveniently forgotten, however, is the fact that a bar of dark chocolate still contains high volumes of fat and sugar。
So how do you enjoy the health benefits of cocoa without the worry of an expanding waistline?
Raw-food expert and nutritionist Jessica Fenton says the answer lies in the unadulterated beans of the cacao pod. This, she says, is the real superfood, and it is quite different from its foil-wrapped relative。
Cacao pods, which grow on trees, originated in Central and South America. Ancient South American civilisations prized them so much for their medicinal and aphrodisiacal properties, they even used them as currency。
“The modern manufacturing process for chocolate bars involves firstly harvesting the pods, which contain seeds known as cocoa beans,” explains Fenton。
“The pods are crushed and the beans and surrounding pulp extracted, fermented, then dried – either naturally by the sun or mechanically in a factory.”
“The dried beans are then roasted, in a similar way to coffee beans. The length of roasting depends on the type and size of the beans, to form cocoa, which is mixed with sugar and fats to form chocolate。”
“Raw cocoa beans, on the other hand, are fermented and dried but not roasted, which preserves their antioxidant content.”
Dr Sarah Schenker, a registered dietician from the Nutrition Society, says: 'The lower levels of antioxidants in dark chocolate result from the effect of high heat during roasting.
“This process removes micronutrients that often have antioxidant properties and other health benefits.”
Antioxidants – found in all fruit, vegetables, herbs and seeds in varying levels – are important because they neutralise molecules called free radicals。
Free radicals are generated by external factors such as sun exposure, pollution and cigarette smoke but are also produced by the body during various metabolic processes, or in response to infection to kill viruses. These molecules can damage healthy body tissue, and antioxidants neutralise them。
Studies have shown antioxidants consumed in the diet can help protect against everything from heart disease to cancers。
Raw cacao powder has nearly four times the antioxidant content of regular dark chocolate, 20 times more than blueberries and 119 times more than bananas。
Studies have shown antioxidants consumed in the diet can help protect against everything from heart disease to cancers。
And cacao does more than boost antioxidant levels – studies have shown that it contains a third more essential nutrients than traditional roasted cocoa. Cacao contains protein, calcium, carotene, thiamine, riboflavin, magnesium and sulphur。
It is a source of phenethylamine (PEA)， a naturally occurring chemical released by our brains in large quantities when we are in love. A study carried out by the University of Maryland showed that PEA is beneficial for depression。
It also contains anandamide, a compound that causes feelings of relaxation and satisfaction。