 Could Chocolate Actually Be Good For You?  |
Could Chocolate Actually Be Good For You?
06 April 2009 Students at CAFRE’s Loughry Campus have been investigating. As part of their practically based courses National Diploma students have been manufacturing Easter Eggs and through researching this tasty topic they have discovered some of the beneficial properties of chocolate. A key ingredient of chocolate is cocoa beans, which are packed with antioxidants – chemicals known for their cell protecting properties. Antioxidants benefit our health by mopping up free radicals – rogue molecules that can contribute to heart disease and are linked to cancers. Since antioxidants are found in the cocoa bean rather than the other ingredients - milk and sugar - the general rule is the darker the chocolate the better. What gives us the warm fuzzy feeling when chocolate melts in our mouth? Well, chocolate helps to release endorphins in your brain. These are natural “feel-good” chemicals that can relieve symptoms of pain and give that “inner glow”. Of course, overindulging in Easter Eggs won’t help your waistline with all types of chocolate being high in saturated fat, increasing the risk of heart disease. Therefore moderation is advised! As you can probably imagine students on Food Technology or Food Nutrition & Health courses quite enjoy exploring chocolate and other foods! If you’re interested in doing the same, ending up with an interesting and well paid career come along to Loughry’s Open Evening on Tuesday 28 April 2009, between 3 and 8 pm. For more information on any of our courses freephone 0800 0284291 or check out this website. Peter Simpson
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