Phát âm chuẩn cùng VOA – Anh ngữ đặc biệt: Raw Chocolate (VOA)

Published on 25/09/2014

Học tiếng Anh hiệu quả, nhanh chóng: http://www.facebook.com/HocTiengAnhVOA, http://www.voatiengviet.com/section/hoc-tieng-anh/2693.html. Nếu không vào được VOA, xin hãy vào http://vn3000.com để vượt tường lửa. Các chương trình học tiếng Anh miễn phí của VOA (VOA Learning English for Vietnamese) có thể giúp bạn cải tiến kỹ năng nghe và phát âm, hiểu rõ cấu trúc ngữ pháp, và sử dụng Anh ngữ một cách chính xác. Xem thêm: http://www.facebook.com/VOATiengViet

Luyện nghe nói và học từ vựng tiếng Anh qua video. Xem các bài học kế tiếp: https://www.youtube.com/playlist?list=PLD7C5CB40C5FF0531

Health: Luyện nghe nói tiếng Anh qua video: Chương trình học tiếng Anh của VOA: Special English Health Report. Xin hãy vào http://www.voatiengviet.com/section/hoc-tieng-anh/2693.html để xem các bài kế tiếp.

Is chocolate good for our health? Or does it just taste good? Many experts warn that the sugar in chocolate is not good for us. But doctors say there are also healthful substances in chocolate, like antioxidants. Some experts say uncooked, pure chocolate may contain just the right balance. The biggest value in eating cocoa and dark chocolate may be their ability to lower blood pressure. This comes from the experience of cocoa butter melting in your mouth. That happy feeling may also add to chocolate’s anti-depressant qualities, says Kim Hoffman. Ms. Hoffman is a dietician, a person who advises people about healthy eating. She says the phenethylamines in dark chocolate makes us feel better. Phenethylamines are also naturally produced by the brain. She says they create a happy feeling. But, not all chocolate is equal. The process of producing chocolate affects its health benefits. The heat required to process most chocolate can be as high as 130 degrees centigrade. Some researchers say such high temperatures can actually lower the effectiveness of chocolate’s healthful chemicals. Business owner Anthony Grid makes chocolate at his store in Cape Town, South Africa. He keeps the temperature of his uncooked chocolate below 42 degrees. He says many food experts support lower cooking temperatures. Chocolate makers can also decrease healthfulness by adding sugar to cocoa. That reduces the amount of the antioxidant polyphenol in cocoa. And, as food science writer Leonie Joubert notes, sugar is connected to weight-related disease.

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