Second Free post: The Chocolate.

   Hello classmates, in this new free post, I’m going to talk about my culprit pleasure: The Chocolate. It is my favourite candy. This delight is very pleasant because the cacao contains Triptófano and Anandamida, a neurotransmitters that they causes in the brain a sensation of happiness.

   This delight has many benefits, it’s not very harmful for the health like was thought before. It helps to the heart because it contains components called flavonoides that they impede the obstruction of arteries, and so they help to avoid infarcts and spills. Also the chocolate helps to remove the depression, because it rises the sensation of pleasure, and it augments the libido in women. The chocolate have a lot of antioxidants, like the ponifenoles, that they prevent the aterosclerosis and the appearance of some cáncer types. The cacao is abundant in minerals, like potassium, phosphorus and magnesium, and this last is the culprit of the female addiction to this candy.

   This food is obtained by mix sugar with pasta of cacao (stuff solid) and butter of caco (stuff greasy). From this basic mix are made the differents types of chocolates, that they depend of proportion between this elements and of their mix or not with other products like the milk and dry fruits.

   Its origin went in the America pre-Columbian, for the Maya civilization, that according to their leyend, the cacao was given for the god Kukulkán, when he finished to creates the humanity. They  cultivated cacao 2500 years ago for make a drink, and it was used like medicine for some discomforts. The Aztecs used the seeds of cacao as money of change. This towns prepared a pasta with chili for to eat solid chocolate. Later, the chocolate arrived to Europe by the conquest to the Aztecs in century 16, in where it was mixed with milk, sugar and vanilla for transform it in the candy that today it’s known.   
   Well, that’s all folks, I see you soon.