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Cocoa nibs are the shelled, dried, fermented, and roasted cocoa beans. They are often crushed to smaller bits and sold as a snack. (1)Cocoa and Chocolate in Human Health and Disease. Available here. References    1. ↑ Cocoa and Chocolate in Human Health and Disease. Available here.
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Cocoa liquor/ mass is the paste that is obtained by grinding shelled, dried, fermented, and roasted cocoa beans (nibs). It is used as a basis of the chocolate. Repeating the grinding process makes the final product smoother and finer. Cocoa liquor is what is referred to as “Cocoa %”...
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Cocoa or cacao are the dried and fermented seeds of the Theobroma cacao tree. Despite various un-referenced websites claiming that “cacao” means “raw” while cocoa is its roasted version, no such official distinguishment exist. Scientists and chocolate manufacturers use the word intermittently, and the FDA doesn’t have labeling laws...
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Cocoa butter is the fat that is extracted from the cocoa beans. They contain no more than: (1)Guidance on the Cocoa and Chocolate Products Regulations 2003. Available here. (2)Available here.: 75% free fatty acids 35% of unsaponifiable matter for press cocoa butter (doesn’t convert to soap when treated with...
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There are four levels of “Organic” labels available in the U.S. 100 PERCENT ORGANIC All ingredients and processing aids must be certified organic. ORGANIC Only up to 5% of non-organic ingredients that are allowed by the National List can be used. This is usually applicable, if the equivalent organic...
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The definition of cocoa solids differs between some countries and various scientific sources. Cocoa solids may refer to the dried cocoa beans (moisture-free) that either contain cocoa butter or have it removed. The most unambiguous way of naming this product is used in Europe. In Europe, cocoa solids with...
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Diet-heart hypothesis originated in the 1960s, and relates to the role of lipids in diet. It states that a decrease of saturated fat intake and an increase of polyunsaturated fat intake may reduce blood cholesterol and, therefore, decrease the risk of heart disease.
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Lipid hypothesis was popularized in 1976 by Edward Ahrens, and relates to the role of lipids in blood. It states that reduction of blood cholesterol leads to a decreased risk of heart disease.
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Lipid oxidation is a reaction of lipid breakdown. In the body, it is related to several reactions, some of them with positive impacts on health (e.g. fatty acids are used to produce energy through beta-oxidation reaction) and some with negative impacts on health (e.g. the oxidative degradation of lipids...
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Ruminants are grazing mammals that have the ability to ferment grass and other forage in the stomach, before digestion, with the help of gut microbes.
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