代可可脂巧克力与真正的巧克力的区别及其危害（The difference between cocoa butter chocolate and real chocolate and its harm）.docVIP

代可可脂巧克力与真正的巧克力的区别及其危害（The difference between cocoa butter chocolate and real chocolate and its harm） The difference between cocoa butter chocolate and real chocolate and its harm Please do not buy childrens fake chocolates which are full of supermarket shelves and are harmful to human health To explain the cocoa butter chocolate harm, we must first explain what chocolate is. Cocoa butter chocolate is to use real product refined natural cocoa fruit, taste and characteristics of uniform and orderly entrance with the smooth mellow melt (cocoa butter melting point is 33 degrees Celsius), with a strong flavor of cocoa. Cocoa butter, an unsaturated fatty acid, is expensive and can help control cholesterol levels and prevent cardiovascular disease. And now the market to sell the chocolate, cocoa butter chocolate, a generation, as different as heaven and hell! The structure of cocoa butter is different from that of natural cocoa butter. It is a very complex hydrogenated fatty acid, a kind of saturated fatty acid, which is a kind of trans fatty acid. Trans fatty acids (TFAS) are formed by the addition of hydrogen to vegetable oils during heating. Recent international studies have found that TFAS may cause elevated cholesterol levels in humans and may have a potential impact on fetal weight and type II diabetes, or even one of the causes of Alzheimers disease. The United States Food and Drug Administration (FDA) has issued the requirements, the traditional nutrition label food and dietary supplements, marking the content of trans fatty acids, to remind consumers. Because trans fats are potentially dangerous to humans, experts say these cocoa butter chocolate are chronic killers.. Whats cocoa butter? Cocoa butter, referred to as CBS, is a kind of rapid melting of artificial stearin, composition and natural cocoa butter third glyceride is completely different, and in the physical properties similar to natural cocoa butter, because making chocolate without temperature, also know