What Your Mom DIDN’T Tell You About Chocolate

Nine out of ten people love chocolate – and the other one is lying. I’m one of the ten – and please excuse me while I go and do some *ahem* ‘research’ for this article!

It seems that the Brits, the Swiss and the Belgians are also among the ten. According to results of a survey conducted one by of the world’s leading chocolate makers, Barry Callebaut, almost 50% of people in these countries eat chocolate several times a week. And not only is it simple chocolate from the local store, it is fine, special chocolate – ‘Organic’, ‘Fair trade’, and country specific chocolate.

Why is chocolate so popular?

So why is chocolate so popular? Why has the chocolate trade lasted for around 3 millenia? According to my no-nonsense books, its because I like it. I like it, I buy it, it is imported, it is made…. and so I keep buying!

Right now I’m sipping chocolate in one of its simpler forms – cocoa. The sweet sticky brown lumps that melt in your mouth are actually from the seed of a tropical shrub. This cocoa is not so sweet. Why? Because I’ve only added honey, not sugar, and it has not been through the extensive process that turns a bitter seed into a delectable treat.

The chocolate process

First the beans have to be harvested when fully ripe, then removed from the pod – and then left sitting in piles to ferment for nearly a week. Apparently the fermenting process is what gives chocolate the good taste. After the fermentation, the beans are laid out in the sun and dried. Then begins the process that gives us chocolate as we know it!

The cacao beans are taken to a chocolate manufacturing plant where the beans are cleaned, roasted, and graded. These are done in huge machines and the roasting can take from anywhere between 30 minutes and 2 hours. After roasting, the beans are cracked, hulled and winnowed. The machines split the beans and toss them so the seeds are salvaged and the husks are removed. What is left is called the nib. These nibs are then crushed in order to produce cocoa butter and chocolate liquor.

The cocoa butter is a fatty yellow substance that is used in all forms of chocolate and even cosmetics!

Chocolate liquor is mixed with cocoa butter, milk and sugar until it reaches a perfect blend. Too little mixing and the product is coarse. Too much and the product is gooey.

Most important in the chocolate making process is the period of conching. Basically the aforementioned mixture is rolled around in huge vessels for up to six days in order to make the chocolate super smooth.

Finally the chocolate is tempered – it is subjected to heating and cooling several times so that the end result is glossy and melts at appropriate temperatures. Upon completion, the chocolate is then poured into molds and packaged.

And we actually eat this stuff?

So in a nutshell, we love a product that pretty much is a pile of fermented, sundried beans that were initially whacked off their tree by a machete or stick! The chocolate you eat probably took over a fortnight to make!

So is it actually good for me?

Well I think its good because it tastes great! Its pretty bad for some animals though – like dogs and horses, etc. Give them some chocolate and they may die! This is because their metabolism can’t handle it and some of their reactions would be horrible to witness. Don’t try it!

I think the conclusion we need to come to is that chocolate is not bad for you. But it is not that good for you either. If we were to grade it, then dark, bittersweet chocolate would be the best for you as it contains a lot less sugar. White chocolate is probably the worst as it contains far less cacao than any other chocolate. In fact it is not considered ‘real’ chocolate because it doesn’t contain chocolate liquor or cocoa solids – only cocoa butter.

A great reason to consume chocolate is because of its high antioxidant properties. The cacao bean has been used for generations for this reason – but again, the processed chocolate we eat today has less antioxidant properties and more sugar.

So – yes it is good for you – in the same way red wine is good for you. But don’t overdose! A piece a day brings some antioxidants your way.

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Eggplant – The Facts

What is eggplant?

Eggplant is known by several names: Eggplant, Aubergine, Brinjal and Melongen. It is a fruit from the nightshade family – similar to potatoes, tomatoes, capsicum – and is purple in colour. The fruit was once thought to be poisonous because it is from the nightshade family, however, this is not the case, except for individuals who may be allergic to it. The outside of the fruit is a deep purple colour and the shape somewhat resembles an egg, but the inside is a very light coloured spongey flesh that oxidizes and turns brown very quickly when cut. During cooking, the flesh soaks up the flavors in the dish and absorbs oil rapidly. It adds substance and subtle flavor to any dish and can be cooked any way. The only way it cannot be eaten is raw.

 

Why would I eat eggplant?

Eggplant is a natural vegetable. As far as I know, every fruit/vegetable has merits because it is natural. The University of Illinois describes it like this:

            Eggplants have a small amount of nutrients. They are naturally low in calories      and unpeeled, they provide some fiber. There is also some folate and potassium.

            Nutrition Facts (1 cup cooked, cubed )

            Calories 27.7
            Protein .82 gram
            Carbohydrates 6.57 grams
            Dietary Fiber 2.48 grams
            Phosphorus 21.78 mg
            Potassium 245.52 mg
            Folate 14.26 mcg

So while they are low in nutrients, they are also low in calories. The nature of the flesh when it is cooked means any dish is bulked up considerably – while not adding many calories.

How can I eat eggplant?

Eggplant can be cooked in many different ways. It can be cubed and added to a stirfry, roasted and pureed with garlic, lemon, olive oil and tahini to make a babaganoush dip. It can be hollowed out and stuffed with rice, capsicum, tomato, onion and cheese, then roasted or baked as a main. Eggplant can be enjoyed by everyone – here is a favorite recipe:

Eggplant Moussaka

INGREDIENTS

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• salt
• 1 tablespoon butter
• 1 pound lean ground beef
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine herbs
• 2 tablespoons dried parsley
• 1/2 cup butter
• 1 (8 ounce) can tomato sauce
• 1/2 cup red wine
• 1 egg, beaten
• 1/4 cup olive oil
• 1 1/2 cups freshly grated Parmesan cheese
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• 4 cups hot milk
• salt to taste
• ground white pepper, to taste
• 1/4 teaspoon ground nutmeg

DIRECTIONS

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the nutmeg, fine herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the white sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
4. Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the white sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
5. Bake for 1 hour at 350 degrees F (175 degrees C).

Where to from here?

Eggplant can be found in most fruit and vegetable stores in the right season. It can also be home grown – provided the temperatures are right. Ask at your local store or look up on the internet for more information regarding your area. Experiment with eggplant – you won’t regret it!

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How To Curb Your Bad Eating Habits In No More Than 10 Seconds!

The ten second rule is a creation of Trent Hamm (from The Simple Dollar) which is a very simple rule to help people stop spending money. You can read more about it here (http://www.thesimpledollar.com/2006/11/21/the-ten-second-rule/) but to quote Trent the rule states that “…any time you are about to spend any money at all, count to ten slowly and spend that time considering whether or not you should actually spend the money.” It is a very easy rule to implement and that is why it is so helpful to people wanting to end their spending habits.

Most people fail to stick to a diet

So how does the ten second rule relate to our fitness goals? In a later article Trent suggested using this same simple rule to help you lose weight and stop you from eating food you don’t need.We all know that if we want to look better we have to eat better. The problem with a lot of dieting/nutrition information on the internet is that it is just too complicated! People will try and stick to it for a few days then the cravings will set in and all the hard work will be lost.

The rule: Count to ten before you pick up an eat anything

With the ten second rule, before you eat anything you have to count to ten slowly and spend the time contemplating whether or not you really should eat that item of food. In theory it will stop you giving in to instant gratification and help you to easily and simply make the right choices for your diet. You can save your sweet tooth for a cheat meal and lose your body fat the rest of the time.

Next time you reach for that packet of chips, start counting!

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