《巧克力The True Histroy of Chocolate》藍鯨出版社2001；【10個愛上巧克力的理由】；可可粉與黑巧克力有助改善血液循環。巧克力產品之界定
書籍《巧克力》蔡珮瑜譯藍鯨出版社
原名為：The True Histroy of Chocolate By Sophie D. Coe及Michael D. Coe著(巧克力的真實歷史)
Unlike wine yeasts, those of coffee and cacao vary wildly—that has implications on flavour
Americans are being urged to stop eating the pre-packaged treats.
DININGThe Fastest Way to Caramelize Garlic
Melissa Clark shows how to caramelize garlic cloves while keeping their insides soft and sweet.
原名為：The True Histroy of Chocolate By
Sophie D. Coe及Michael D. Coe著(巧克力的真實歷史)Unlike wine yeasts, those of coffee and cacao vary wildly—that has implications on flavour
Americans are being urged to stop eating the pre-packaged treats.
焦糖瑪奇朵- 维基百科，自由的百科全书
zh.wikipedia.org/zh-tw/焦糖瑪奇朵 - Cached - Translate this page焦糖瑪琪朵（英文：Caramel Macchiato）是一種加入焦糖的瑪琪雅朵咖啡。在香濃熱牛奶上加入濃縮咖啡、香草，最後淋上純正焦糖而製成的飲品，特點是在一杯飲品裡 ...瑪奇朵Macchiato /瑪奇朵Macchiato" 瑪奇朵" 的"奇"翻譯不準確 CH 是K音
《中英對照讀新聞》Chocolate can be good for you -EU regulator 歐盟：巧克力對你有益
◎國際新聞中心
The European Food Safety Authority （EFSA） has ruled that cocoa powder and dark chocolate can help people improve blood circulation - a claim made by Barry Callebaut, the world’s largest maker of chocolate products.
歐盟食品安全局（EFSA）裁定，可可粉與黑巧克力有助改善血液循環，與全球最大巧克力產品製造商百樂嘉利寶所宣稱的一樣。
The Swiss group said on Tuesday it had provided evidence to EFSA that eating 10 grammes of dark chocolate or its equivalent in cocoa that were high in flavanols helped blood flow.
這家瑞士集團週二表示，該公司提供證據給EFSA，證據顯示，吃10公克黑巧克力或含高濃度黃烷醇的等量可可，有助血液流動。
For the clinical studies it conducted to back up the claim, Barry Callebaut said it used a special process to make cocoa products that maintains the flavanols, which are usually mostly destroyed during conventional chocolate-making.
百樂嘉利寶說，該公司為了支持這項說法進行臨床研究，使用特別的程序製造可可產品，保留在傳統巧克力製造過程中常被摧毀的黃烷醇。
If the European Commission signs off on the EFSA ruling, the company and its customers would have the right to use the health claim on packaging for products such as chocolate drinks, cereal bars and biscuits, the company said.
這家公司說，如果歐盟執行委員會批准EFSA裁定，該公司與顧客有權在巧克力飲品、穀物棒與餅乾等產品的包裝上，標示這種健康聲明。
In an opinion posted on the EFSA website, a scientific panel concluded that a cause and effect relationship had been established between the consumption of cocoa flavanols and the maintenance of normal vasodilation, which aids blood flow.（Reuters）
科學小組在張貼於EFSA網站的見解中總結道，攝取可可黃烷醇與維持正常血管舒張間有因果關係。血管舒張可增進血流。（路透）
◎國際新聞中心
The European Food Safety Authority （EFSA） has ruled that cocoa powder and dark chocolate can help people improve blood circulation - a claim made by Barry Callebaut, the world’s largest maker of chocolate products.
歐盟食品安全局（EFSA）裁定，可可粉與黑巧克力有助改善血液循環，與全球最大巧克力產品製造商百樂嘉利寶所宣稱的一樣。
The Swiss group said on Tuesday it had provided evidence to EFSA that eating 10 grammes of dark chocolate or its equivalent in cocoa that were high in flavanols helped blood flow.
這家瑞士集團週二表示，該公司提供證據給EFSA，證據顯示，吃10公克黑巧克力或含高濃度黃烷醇的等量可可，有助血液流動。
For the clinical studies it conducted to back up the claim, Barry Callebaut said it used a special process to make cocoa products that maintains the flavanols, which are usually mostly destroyed during conventional chocolate-making.
百樂嘉利寶說，該公司為了支持這項說法進行臨床研究，使用特別的程序製造可可產品，保留在傳統巧克力製造過程中常被摧毀的黃烷醇。
If the European Commission signs off on the EFSA ruling, the company and its customers would have the right to use the health claim on packaging for products such as chocolate drinks, cereal bars and biscuits, the company said.
這家公司說，如果歐盟執行委員會批准EFSA裁定，該公司與顧客有權在巧克力飲品、穀物棒與餅乾等產品的包裝上，標示這種健康聲明。
In an opinion posted on the EFSA website, a scientific panel concluded that a cause and effect relationship had been established between the consumption of cocoa flavanols and the maintenance of normal vasodilation, which aids blood flow.（Reuters）
科學小組在張貼於EFSA網站的見解中總結道，攝取可可黃烷醇與維持正常血管舒張間有因果關係。血管舒張可增進血流。（路透）
【10個愛上巧克力的理由】
1.降低血壓
2.預防肝臟受損
3.好的膽固醇
4.保持心臟健康
5.讓你心情愉快
6.增進腦力
7.維持好身材
8.讓你變天才(可能吧...)
9.修復血管
10.保護皮膚
文章來源: 《BBC Knowledge》2014 10號
參考文獻: http://www.sciencedirect.com/…/article/pii/S0002822302000329
圖片來源:http://cdn1.listovative.com/…/u…/2014/06/Swiss-Chocolate.jpg
1.降低血壓
2.預防肝臟受損
3.好的膽固醇
4.保持心臟健康
5.讓你心情愉快
6.增進腦力
7.維持好身材
8.讓你變天才(可能吧...)
9.修復血管
10.保護皮膚
文章來源: 《BBC Knowledge》2014 10號
參考文獻: http://www.sciencedirect.com/…/article/pii/S0002822302000329
圖片來源:http://cdn1.listovative.com/…/u…/2014/06/Swiss-Chocolate.jpg
林淑芬
這是我質詢要求食藥署要訂出規範的。
有感於孩子非常喜歡巧克力產品，
可是市面上大多數巧克力產品及巧克力都只有巧克力香料混合其他油脂製成，
結果反式脂肪都非常高。
讓孩子常常食用高反式脂肪的食品
而家長卻不知道，
這是不負責任的政府。
可是市面上大多數巧克力產品及巧克力都只有巧克力香料混合其他油脂製成，
結果反式脂肪都非常高。
讓孩子常常食用高反式脂肪的食品
而家長卻不知道，
這是不負責任的政府。
所以我才會在上會期質詢要求政府訂規範，
食藥署才勉為其難的答應。
食藥署才勉為其難的答應。
淑芬在6/8質詢衛福部有關巧克力標準,
當時衛福部長還想把責任推卸給cns標準的標檢局。
當時衛福部長還想把責任推卸給cns標準的標檢局。
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