Some Chocolate Facts

-Studies show that milk chocolate and chocolate chip cookies are among snack foods that contribute least to tooth decay.
-Milk chocolate is high in protein, calcium, phosphate and other minerals.
-Almonds and peanuts added to chocolate increase the nutrients.
-Research has shown that cocoa and chocolate have the ability to off set the acid producing potential of the sugar they contact.
-Chocolates melting point is 90 degrees—lower than your body temperature hence, "melts in your mouth"!
-Chocolate doesn’t cause or aggravate acne.
An eight ounce cup of decaffeinated coffee and one ounce of milk chocolate contain the same caffeine.
-Many people overestimate the calories in chocolate (1.4 ounce milk chocolate bar contains approximately 210 calories)
-An occasional chocolate delight may reduce the possibility of binging on weight control.
-Chocolate has been taken into space with astronauts.
-U.S. chocolate manufacturers currently use 40% of almonds produced in the U.S. and 25% of domestic peanuts.
-U.S. chocolate manufacturers use about 3.5 million pounds of whole milk every day to make chocolate.
-Research has shown that cocoa butter, does not raise blood cholesterol levels.
-52% of American’s say chocolate is their favorite flavor.
-65% of America’s chocolate eaters prefer milk chocolate.
-Chocolate does not cause diabetes.
-Chocolate has no adverse effects on behavior of children.
-Largest chocolate bar ever manufactured was 5,026 pounds.
-Largest box of chocolates ever made was 3,226 pounds, Frango mint chocolates, containing 90,090 individual chocolates.
-Large slab of fudge, 2,002 pounds–chocolate-vanilla-swirl, 166 feet long, 9 inches wide, 3 inches high and took 86 hours to prepare.
-Chocolate is not addictive----the desire for sweet tasting food is a strong biological drive–satisfy it by eating a naturally sweet food (chocolate of course). Remember the endorphins!!!!