硬脂酸有益心脏,而优质巧克力含有的优质脂肪是可可脂,正是硬脂酸的重要来源。要对成分表上写有“部分氢化”字样的产品敬而远之,这类反式脂肪和心脏病直接相关。
3. Don't Go Alkalized
3、不买碱化巧克力
Is your chocolate "alkalized"? Toss it. The term refers to cocoa processing that substantially reduces its heart-healthy compounds. The average total flavanol content for natural cocoa was nearly nine times greater than heavily processed varieties.
你的是“碱化”巧克力吗?那就扔了吧。“碱化”这一术语的意思是,在可可加工过程中大量减损有益心脏的化合物。自然可可的平均黄烷醇总量几乎是重度加工的变种巧克力含量的九倍之多。
4. Wrap It Up
4、包装包起来
Avoid over-indulging by opting for individually wrapped chocolates. The act of peeling off a wrapper will slow you down and give your satiety hormones time to register satisfaction.
避免过度沉迷,要选择独立包装的巧克力。剥开包装纸的动作会让你放慢速度,让你的饱腹感荷尔蒙有时间来发挥作用,让你感到满足。
5. K.I.S.S.
5、“亲,制作要简单”
It doesn't take much to make chocolate: cocoa beans, cocoa butter, sugar, and maybe some vanilla. But not all manufacturers like to Keep It Simple, Sister. Avoid the extra "fillers" and stick to brands with pure ingredients.
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