YOUR TEST IS POSTIVE

WHERE DOES THIS HUGE BURST OF ENERGY COME FROM ?

From new blood that is being tested !
-    Phenylethylamine.
-    Tyramine.
-    Serotonin.

IS GOOD CHOCOLATE A SOFT DRUG AND ALSO GOOD FOR YOUR HEALTH ?

A hard drug, certainly not ! But why not soft ?
Two functions of Dopamine are :
-    motivation.
-    reward.
It incites us to act and offers a wave of pleasure that gives a boost in its turn to the action.

GOOD CHOCOLATE NOTED ON THE LIST OF UNLAWFUL PRODUCTS THAT CLASS IT AMONG STIMULANTS ?

It contains substances that are a tonic, energizer, stimulant and anti-depressant. Certain substances may protect against some illnesses... Others may act as drugs... But without their harmful effects. Il comporte , selon les sources jusqu'à 500 molécules identifiées ou 300 composants. Les arômes sont liés à l'histoire et à la transformation du cacao puis en Chocolat.

GOOD CHOCOLATE ON PRESCRIPTION ?

A feeling of invulnerability, euphoria, an improvement in concentration, a lessening of fatigue.
Anti-depressant, stimulant, agent of creativity.


ANOTHER ANGLE ?

Pleasure may also come from properties of Good Chocolate that affect the senses i.e. its taste, texture, the mixture of fat and sugar.


WHO ARE THE GREAT CONSUMERS ?

Fighters.
Sportsmen.
People very much into their work, hyperactive.

They need a little kick start and then they have a real taste for good things.
Some people who have a high level of physical and mental activity, seek strong sensory stimulation for immediate pleasure.

HAS GOOD CHOCOLATE TO BE FORBIDDEN ?

Big-eaters ! the idea of forbidding stimulates desire !
Just like all the phrases that are repeated from your childhood : Chocolate...is not good... It is full of sugar...It causes pimples...

Cocoa contains stearic acid. This fatty, saturated acid would have a neutralising effect on the production of LDL cholesterol. Studies have shown that the stearic acid contained in Good Chocolate can even favour slightly the production of good cholesterol. During digestion the stearic acid (saturated AG) changes into oleic acid (mono-unsaturated AG). This good effect is linked to the cocoa and not to the sugar. Milk chocolate contains a minimal quantity of cholesterol that comes from the fat of the added milk.
It is better to choose a good chocolate that is rich in cocoa. Good dark chocolate that is particularly rich in cocoa lowers the level of All the cholesterol and raises slightly that of good cholesterol (HDL) which avoids fatty deposits on the arteries.
Thanks to polyphenols, it protects the blood vessels and constitutes a healthy food element preventing cardio-vascular illnesses.
Very rich in flavonoids, therefore in antioxidants. It also contains tannins of the flavonoid family and they are strong antioxidants. The main flavonoids in Good Chocolate are ‘Catechines and Epicatechines’ as well as the agglomerates of these last two the ‘Procyanidins’. In vitro, their antioxidant activity is very strong and Good Chocolate contains a lot.
Example :
For every 100g of Good dark Chocolate, the ‘Epicatechines’ could even slow down the progress of certain cancers.


CHOLESTEROL ?
Fatty tissue in the organism. Comes from two elements :
Food (animals... ).
Synthesis by the organism. Produced by the liver.

ROLE ?
It makes cells, hormones (steroids, synthesises vitamin D, but in large doses it favours cardio-vascular illnesses. Atheromatous plaque.
Advanced ischemia aigüe (legs).
Cebebral accident.
Cardio-vascular accident.

LDL constitutes bad cholesterol.
HDL takes the excess cholesterol and directs it to the liver for elimination. It is good cholesterol.

ANTIOXYDANTS ?
Vitamin E ( Antioxidant of the membranes and the lipidic surroundings/Almonds/Hazelnut/Nut oil/Wheatgerm oil). 12mg/J on average.

Vitamin C (Antioxidant of the plasma and the aqueous surroundings/ Cabbage/Citrus Fruit/Strawberries/Kiwi). Advised apportion 110mg/J on average.

Beta-carotene (Lipophilic Antioxidant/Carrots/Spinach/Apricots)/Advised apportion 4 to 5 mg/J on average.

Silenium (Activates an antioxidizing enzyme (glutathione peroxidase)/Meat /Fish/Eggs).

Zinc (Activates an antioxidizing enzyme (Superoxide Dismutase) Meat/Eggs/Oysters).Advised apportion 7 to 14mg/J

They fight against the free radicals.
5% of the oxygen that we breathe changes into a dangerous free radical called ‘superoxide’ that damages all the parts of the organism, makes us grow old et perhaps is at the basis of illnesses related to age like cancer, cardio-vascular illnesses and degenerative illnesses. In order to neutralise the ‘superoxide’ and other free radicals the body therefore calls on the antioxidants in Good Chocolate. These substances have a way of neutralising the free radicals produced in the organism by the metabolism of the oxygen.

WHY DOES OUR FOOD ON ITS OWN SHOW ITSELF INCAPABLE OF HAVING ALL THE NECESSARY NUTRIENTS ?

Because we consume more and more refined foods that have had their vitamins and minerals removed.

Les glucides :

Ils sont appelés parfois hydrates de carbone car leur formule brute est généralement (CH206 ) dans le langage courant, on les désigne souvent sous le terme de sucre.

On distingue :

- Les oses ou oligosaccharides : le glucose, le fructose, le galactose.
- Les diholosides ou disaccharides : le saccharose, le maltose, le lactose.
- Les polyosides : le glycogène, l'amidon.

Les glucides sont des aliments énergétiques (utilisés à proximité de la VO2 max, amélioration des performances physiques et psychiques).


Les Lipides :

Les lipides proprement dit sont formés d'un acide gras lié à un alcool par une liaison ester. Le rôle physiologique des lipides de l'organisme varie selon leur nature.

- Réserve énergétique essentiellement sous forme de triglycérides stockés dans le tissu adipeux.
- Constituant des structures cellulaires, principalement des membranes : phospholipides, cholestérol, glycolipides...
- Isolant thermique.

Ils auront un effet variable sur les vaisseaux en fonction de la nature chimique des acides gras :

- Les acides gras saturés.
- Les acides gras polyinsaturés.
- Les
acides gras monoinsaturés.

Source intéressante de sels minéraux et de vitamines

Les minéraux :

Magnésium : intervient dans la contraction musculaire, favorise la synthèse de l'acétyl-coa et de l'ATP, permet l'utilisation du glycogène, contrôle la perméabilité cellulaire, stimule l'immunité, participe à la structure osseuse, intervient dans le fonctionnement de plus de 300 enzymes.

Calcium : intervient dans la formation et le maintien du squelette et des dents, la coagulation sanguine, la contraction musculaire, la conduction nerveuse, l'excitabilité neuro-musculaire, la transmission synaptique, la baisse de la tension artérielle.

Fer :
- Constituant de l'hémoglobine.
- Réactions biochimiques.
- Rôle dans le transport de l'oxygène.

Potassium : régularise les mouvements d'eau, équilibre acide/base.

Sodium :
- Minéral extra cellulaire.
- Maintien l'équilibre des liquides.

Phosphore : constitution du tissu nerveux, lié au calcium pour former l'élément de base des os.


Les vitamines :

Vitamine D : minéralisation du squelette et des dents, métabolisme phosphocalcique.

Vitamine A : croissance, vision, état de la peau.

Vitamine E : action antioxydante contre les radicaux libres et protection des acides gras polyinsaturés, protection cardio-vasculaire et prévention de certains cancers.

Vitamine B1(thiamine): - fonctionnement neuro-musculaire.
- Métabolisme des glucides.

Vitamine B2 (riboflavine) : - Métabolismes des glucides, lipides, et protides.
- Respiration cellulaire.
- Vision.