VOA慢速英語(yǔ): 未加工的生巧克力更有利于健康

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Raw Chocolate Is Better For Your Health

未加工的生巧克力更有利于健康

From VOA Learning English, this is the Health Report.

這里是美國(guó)之音慢速英語(yǔ)健康報(bào)道。

Chocolate. Is it good for our health? Or is it just good? Many experts warn that the sugar in chocolate is not good for us. But doctors point to the healthful qualities of chocolate’s antioxidants.

吃巧克力對(duì)我們的健康有益嗎?或者說(shuō)有百益而無(wú)一害嗎?許多專家警告說(shuō)，巧克力中的糖分不利于我們的健康。但是醫(yī)生指出，巧克力的抗氧化作用是有利于我們健康的特質(zhì)。

VOA's George Putic reports that uncooked, organic chocolate may contain the right balance.

美國(guó)之音的喬治報(bào)告稱，那些未煮過(guò)的天然有機(jī)巧克力可能有著有益于健康的營(yíng)養(yǎng)平衡搭配。

The biggest value in eating cocoa and dark chocolate, besides the taste, maybe its ability to lower blood pressure. This comes from the rich, comforting, almost decadent, feeling of cocoa butter melting in your mouth.

除了口味之外，吃可可豆和黑巧克力的最大價(jià)值可能是它能夠降低血壓。其味道濃醇，讓人沉醉，可以感覺(jué)到可可脂在你的嘴中融化。

That happy feeling may also add to chocolate's anti-depressant qualities, say skim Hoffman. Ms. Hoffman is a dietician, a person who advises people about what to eat to be healthy. She tells how dark chocolate makes us feel better and raises our mood.

霍夫曼稱，那種幸福的感覺(jué)可能也會(huì)增加巧克力抗抑郁的效果。霍夫曼女士是一位營(yíng)養(yǎng)師營(yíng)養(yǎng)師就是對(duì)人們的健康飲食給予建議的人。她稱，黑巧克力會(huì)使我們內(nèi)心舒暢，提高情緒。

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

“黑巧克力含有苯乙胺，苯乙胺是在大腦中發(fā)現(xiàn)的一種神經(jīng)傳遞素，實(shí)際上充當(dāng)一個(gè)情緒電梯的作用。而且它會(huì)增加血液中的內(nèi)咖肽，內(nèi)咖肽是一種可以令人快樂(lè)的‘鴉片’，當(dāng)你大腦處于興奮時(shí)，基本上都會(huì)有內(nèi)咖肽的存在。”

Not all chocolate is equal when it comes to those helpful chemicals. The way commercial chocolate makers produce chocolate affects its health benefits.

并不是所有巧克力中的有益成分都是一樣的。商業(yè)巧克力制造商生產(chǎn)巧克力的方法影響著其健康功效。

First, there is the issue of temperature. The heat required to process commercial chocolate can be as high as 130 degrees centigrade. Some researchers say temperatures that high can actually lower the effectiveness of those beneficial chemicals.

首先，是溫度的問(wèn)題，加工商業(yè)巧克所需的溫度可以高達(dá)130攝氏度。一些研究人員稱，高溫會(huì)降低那些有益成分的有效性。

Anthony Grid makes fine chocolates at a store called Honest Chocolate, in Cape Town, South Africa. He keeps the temperature of his raw chocolate below 42 degrees.

安東尼·格瑞德在南非開(kāi)普敦的一家名叫“誠(chéng)實(shí)巧克力”的店里制作好的巧克力。他將他的生巧克力的溫度保持在42度以下。

The Raw Food Movement

生食運(yùn)動(dòng)

Mr. Grid says that there is a movement in the food world to limit heat when cooking food. Followers of this movement say that high temperatures lower the health benefits of our food.

格瑞德先生稱，在美食界有一種生食運(yùn)動(dòng)，目的在于限制烹飪食物時(shí)食物的溫度。該運(yùn)動(dòng)的追隨者稱，高溫會(huì)降低我們食物的健康營(yíng)養(yǎng)程度。

“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 maybe. So cocoa is part of that - you can do it raw, with a very good quality bean.”

“這是一個(gè)提倡對(duì)食物進(jìn)行最小化的烹飪和加熱的運(yùn)動(dòng)，只是為了保留住食物本身的天然抗氧化劑或其他礦物質(zhì)等。所以可可豆也要保留其有益成分，你可以吃生的，可可豆是高品質(zhì)的食物。”

Another way chocolate makers decrease its health benefits is by adding sugar. The taste of cocoa is naturally sharp, or bitter. This bitterness comes from an antioxidant in cocoa, a chemical called polyphenol. To reduce cocoa’s bitter taste, makers of chocolate products remove the polyphenol and add sugar.

巧克力制造商減少其有益健康成分的另一個(gè)做法是添加了糖分在里面?？煽杀旧碜匀坏奈兜辣容^濃，或許帶些許的苦。這種苦味來(lái)自可可里的抗氧化劑，那是一種叫做多元酚的化學(xué)物質(zhì)。為了降低可可粉的苦味，巧克力制造商就會(huì)去除多元酚，并添加糖。

Food science writer Leonie Joubert notes that sugar is connected to weight-related illnesses. Ms. Joubert warns that eating too much sugar leads to many health problems.

食品科學(xué)作家萊奧尼·朱伯特指出，糖和許多與體重相關(guān)的疾病有關(guān)。朱伯特女士警告稱，吃太多的糖會(huì)導(dǎo)致很多健康問(wèn)題。

“The problem is that 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.”

“在很長(zhǎng)的一段時(shí)間內(nèi)，過(guò)度食用太多糖，會(huì)導(dǎo)致身體內(nèi)重復(fù)不斷地炎癥反應(yīng)，現(xiàn)在還會(huì)誘發(fā)心臟病。很顯然會(huì)引發(fā)與肥胖和體重問(wèn)題相關(guān)的疾病。”

Quality Over Quantity

質(zhì)量高于數(shù)量

The chocolates at Honest Chocolate are made with agave nectar, not cane sugar. And they have a very high percentage of cacao. This is something buyer (customer) Jessica Bonin enjoys.

誠(chéng)實(shí)巧克力店里的巧克力是用龍舌蘭花蜜制成的，而不是糖，并且他們的巧克力含有很高的可可成分。這一點(diǎn)正是顧客杰西卡·博寧所喜歡的。

“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.”

“我覺(jué)得他們的巧克力很了不起，你嘴里不是被糖分所充斥，而是可以真正的品嘗到巧克力本身的味道。”

Like many other people who know good chocolate when they taste it --chocolate connoisseurs -- Ms. Bonin satisfies her craving with just one small piece of really good chocolate. In other words, she chooses “quality over quantity.” And this choice is most likely better for her health.

像許多其他品嘗巧克力時(shí)知道是好巧克力的巧克力鑒賞家一樣，只要給博寧女士一小塊真正的好巧克力，就能滿足她對(duì)巧克力的欲望。換句話說(shuō)就是“質(zhì)量高于數(shù)量”。而且這樣選擇也更有益于她的健康。

And that’s the Health Report. I’m Anna Matteo.

這就是本期的美國(guó)之音慢速英語(yǔ)健康報(bào)道的全部?jī)?nèi)容，我是安娜·馬泰奧。

______________________________________________________________

Words in the News

dietician – n. a person whose job is to give people advice about what to eat inorder to be healthy

luxurious – adj. something that is expensive and not necessary (“Luxury,” a noun, is the root word.)

decadent – adj. characterized by or appealing to self-indulgence

connoisseur – n. a person who knows a lot about something (such as art,wine, food, etc.): an expert in a particular subject

crave – v. to have a very strong desire for (something). A craving, a noun,means a strong desire for something

[page]聽(tīng)力原文[/page]

Raw Chocolate Is Better For Your Health

From VOA Learning English, this is the Health Report.

Chocolate. Is it good for our health? Or is it just good? Many experts warn that the sugar in chocolate is not good for us. But doctors point to the healthful qualities of chocolate’s antioxidants.

VOA's George Putic reports that uncooked, organic chocolate may contain the right balance.

The biggest value in eating cocoa and dark chocolate, besides the taste, maybe its ability to lower blood pressure. This comes from the rich, comforting, almost decadent, feeling of cocoa butter melting in your mouth.

That happy feeling may also add to chocolate's anti-depressant qualities, say skim Hoffman. Ms. Hoffman is a dietician, a person who advises people about what to eat to be healthy. She tells how dark chocolate makes us feel better and raises our mood.

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

Not all chocolate is equal when it comes to those helpful chemicals. The way commercial chocolate makers produce chocolate affects its health benefits.

First, there is the issue of temperature. The heat required to process commercial chocolate can be as high as 130 degrees centigrade. Some researchers say temperatures that high can actually lower the effectiveness of those beneficial chemicals.

Anthony Grid makes fine chocolates at a store called Honest Chocolate, in Cape Town, South Africa. He keeps the temperature of his raw chocolate below 42 degrees.

The Raw Food Movement

Mr. Grid says that there is a movement in the food world to limit heat when cooking food. Followers of this movement say that high temperatures lower the health benefits of our food.

“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 maybe. So cocoa is part of that - you can do it raw, with a very good quality bean.”

Another way chocolate makers decrease its health benefits is by adding sugar. The taste of cocoa is naturally sharp, or bitter. This bitterness comes from an antioxidant in cocoa, a chemical called polyphenol. To reduce cocoa’s bitter taste, makers of chocolate products remove the polyphenol and add sugar.

Food science writer Leonie Joubert notes that sugar is connected to weight-related illnesses. Ms. Joubert warns that eating too much sugar leads to many health problems.

“The problem is that 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.”

Quality Over Quantity

The chocolates at Honest Chocolate are made with agave nectar, not cane sugar. And they have a very high percentage of cacao. This is something buyer (customer) Jessica Bonin enjoys.

“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.”

Like many other people who know good chocolate when they taste it --chocolate connoisseurs -- Ms. Bonin satisfies her craving with just one small piece of really good chocolate. In other words, she chooses “quality over quantity.” And this choice is most likely better for her health.

And that’s the Health Report. I’m Anna Matteo.

______________________________________________________________

Words in the News

dietician – n. a person whose job is to give people advice about what to eat inorder to be healthy

luxurious – adj. something that is expensive and not necessary (“Luxury,” a noun, is the root word.)

decadent – adj. characterized by or appealing to self-indulgence

connoisseur – n. a person who knows a lot about something (such as art,wine, food, etc.): an expert in a particular subject

crave – v. to have a very strong desire for (something). A craving, a noun,means a strong desire for something