Nutrition guidelines for school aged children support reduced-fat flavoured milk as a regular choice. Chocolate milk tastes so good because it adds rich, smooth cocoa powder or chocolate syrup to plain milk. This tingles your tastebuds, fills up a hungry tummy and is also believed to make your brain feel happy due to the pleasurable drinking experience which reminds you of eating chocolate.
There is good evidence to support including flavoured milk in the diet of school aged children. Reduced-fat flavoured milks are recommended as regular or everyday choices on several school canteen and nutrition guidelines for school aged children.
Dairy Matters. It is naturally in your brain, but is only active in your brain for a short period of time. It seems that … when you eat dark chocolate, you retain those anandamides longer … and the caffeine is giving you energy. Dark chocolate is cocoa beans preserved in vanilla, but milk chocolate is cocoa with milk powders, sugar, and vanilla.
Pairing this, pairing that. Food association is historical. Playing on these characteristics in new, interesting, or thoughtful ways is what can elevate a dish from dull to delectable.
To get at the beans you first have to crack open the thick husk of the cocoa pod, releasing a pulp that has an intense tropical flavour that's halfway between lemonade and a custard apple. Known as baba de cacao, it's sweet, acidic and very sticky. The beans and pulp are then sweated and allowed to ferment for several days before being dried and roasted. Roasting releases a range of chemical compounds including 3-methylbutanoic acid, which on its own has a sweaty rancid odour, and dimethyl trisulfide, the smell of over-cooked cabbage.
The combination of these and other aroma molecules creates a unique chemical signature that our brains love. But the rich, chocolaty smells and the happy memories of youth that those smells provoke, are just part of chocolate's attraction. Chocolate contains a number of interesting psychoactive chemicals. These include anandamide, a neurotransmitter whose name comes from the Sanskrit - "ananda", meaning "joy, bliss, delight".
Anandamides stimulate the brain in much the same way that cannabis does. It also contains tyramine and phenylethylamine, both of which have similar effects to amphetamines. Finally, if you look hard enough, you will find small traces of theobromine and caffeine, both of which are well-known stimulants. For a while, some food scientists got very excited about the discovery but to be honest, although chocolate contains these substances, we now know they are only there in trace amounts.
Your brain is not going to get much of a chemical rush from eating a few squares. So it will feel happier and more alert — and ready to focus on a fantastic date with your Valentine.
Sylvie Tremblay holds a Master of Science in molecular and cellular biology and has years of experience as a cancer researcher and neuroscientist. Before launching her writing business, she worked as a TA and tutored students in biology, chemistry, math and physics. It all comes down to how the compounds in chocolate impact your brain chemistry. Easy Way to Make Flubber. How to Make Bouncy Putty. Chemical Reactions Involved in Baking a Cake. How is White Chocolate Made?
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