VOA双语新闻：8、有机生巧克力优点多多（在线收听）

有机生巧克力优点多多

Chocolate. Some people just can't get enough! But while nutritionists warn the sugar in chocolate is bad for us....doctors point to the beneficial qualities of its antioxidants. Raw, organic chocolate may contain the right balance.

巧克力对于某些人来说可能永远也吃不够。虽然营养学家警告说，巧克力中过高的糖分不利于身体健康，但医生却指出，巧克力中含有对人体有益的抗氧化剂。美国之音记者普缔奇报道说，有机生巧克力可能最为适中，是理想的选择。

The biggest benefit from eating cocoa and dark chocolate may be lowered blood pressure, thanks to the almost decadent feeling of cocoa butter melting in your mouth.

食用可可和黑巧克力，一大好处可能是帮助降低血压，这与可可脂融化在口中的那种几乎是放纵的满足感分不开。

That mood may also contribute to chocolate's anti-depressant qualities.

膳食学家金姆?霍夫曼说，这种感觉也许还有助于提高巧克力抗抑郁的功效。

“It contains phenethylamines, which is a neurotransmitter which is found in the brain and actually acts as a mood elevator," said dietician Kim Hoffman. "It also enhances the blood endorphins, which are the happy opiates, and they are basically around when you are on a high.”

她说：“巧克力中含有苯乙胺，这是一种脑部的神经递质，可以改善心情，并帮助提升血液中安多酚的含量。安多酚被称为“快乐感产生机器”，人体处兴奋时会大量分泌。”

Not all chocolate is equal when it comes to those beneficial chemicals. Some researchers say the high heat required to process commercial chocolate - up to 130 degrees centigrade - can actually lower their effectiveness.

然而，不是所有巧克力都含有同等量的有益化学成分。一些研究人员表示，加工巧克力产品所需要的温度最高达摄氏130度，这实际上会使其中的有益成分大打折扣。

At Honest Chocolate, in Cape Town, South Africa, artisan chocolatier Anthony Grid keeps the temperature of his raw chocolate below 42 degrees.

在非洲开普敦的诚信巧克力公司(Honest Chocolate)，巧克力师安东尼?格雷德将生巧克力加工温度控制在42度以下。

“There's a movement for minimal cooking or minimal heating of food, just to retain the natural antioxidants or whatever, the minerals or whatever it may be. So cocoa is part of that - you can do it raw, with a very good quality bean,” he said.

他说：“有一种做法是最小程度的烹制或加热食品，使其保留着自然的抗氧化剂或其他营养元素，比如矿物质。加工可可属于这个范畴。你可以用高质量的可可豆加工出原生巧克力。”

In order to reduce cocoa’s natural bitterness, manufacturers of chocolate products remove polyphenols, antioxidants that create the bitter taste, and add sugar.

为了降低可可中天然的苦味，巧克力产品的加工者一般会去掉产生苦味的多酚抗氧化剂，并加入糖。

Food science writer Leonie Joubert notes that sugar is connected to weight-related illnesses, and that chocolate isn't something that should be eaten every day.

食品科学作家利奥妮?朱伯特指出，糖分摄入量过高会导致与体重相关的疾病，因此巧克力最好不要每天都吃。

“The problem is overexposure to sugar over a long period of time - it causes this repeated inflammatory response in the body, which now is linked to heart disease. Obviously it's linked to obesity and weight problems and the associated diseases,” Joubert explained.

 “问题的关键在于，”她说，“长期大量摄入糖分会使身体频繁出现炎症反应，这在现在已被证明会导致心脏疾病。而且显然，它还会带来肥胖等体重问题和其它相关疾病。”

The confections at Honest Chocolate are made with agave nectar, rather than cane sugar, and have a very high percentage of cacao... something customer Jessica Bonin appreciates.

诚信巧克力公司的产品用的是龙舌兰花蜜而不是蔗糖，可可含量非常高。杰西卡?伯宁是这类巧克力的钟情顾客。

“What I find quite remarkable about their chocolate is that you are not overwhelmed by the sugar so you actually get to taste the chocolate itself, which is really so luxurious and quite decadent,” she said.

她说：“我发现这里巧克力相当出色之处在于它没有甜得过分，所以，你实际上可以品尝到巧克力真正的滋味，它给人一种奢侈又放纵的快感。”

Like many other chocolate connoisseurs, Bonin satisfies her craving with just one small piece of really good chocolate.

伯宁和其他巧克力鉴赏家一样，只要小小一块高品质的巧克力就能给她带来十足的满足感。