We thought it was perfect already
|
Scientists just can't leave well enough alone. They've
produced GM corn and inedible tomatoes, but now they've gone
too far?they?ve re-engineered
chocolate.
Would we want to eat chocolate that didn't melt? Even
though it was discovered in what is now Mexico and most of
it is grown in the tropics, chocolate isn't eaten much in hot
climates because it's too messy.
Ker Than writes in LiveScience.com that researchers in
Nigeria are working on this problem. Most chocolate melts at
between 77 and 91 degrees F. S.O. Ogunwolu and C.O.
Jayeola, at the Cocoa Research Institute of Nigeria, have
mixed cornstarch with cocoa to produce a heat-resistant
chocolate that they say still tastes good and doesn't melt
until it reaches 122 degrees F. Whether chocolate eaters in
the West will accept this new texture remains to be seen.
Chocolate not only raises serotonin levels (which is why it
makes us happy, which is why you should woo your valentine
with it), it also helps your heart, because it contains
flavanols, which help keep your arteries open. Other healthy
foods are beer and wine, because they contain cancer-
busting antioxidants.
Art credit: freeimages.co.uk
To learn more,
click here and
here.
If you?ve been imbibing TOO MUCH of these healthy foods
lately, you need
help. Did
you know there's a FREE diet book right here on our website?
To read it, click here and scroll down to What I Learned From
the Fat Years. Anne Strieber, who used to be a diabetic,
devised this diet herself, using scientific principles, and lost
100 pounds by following it.
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The
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