Raw Chocolate May Be Healthier (VOA Learning English, 2015) æ

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Raw Chocolate May Be Healthier
(VOA Learning English, 2015)
https://www.youtube.com/watch?v=x4R1QhPpyMc&feature=em-share_video_user
From VOA Learning English, this is the health report. Is chocolate good for our health? Or does it just
taste good? Many experts warn that the sugar in chocolate is not good for us. But doctors say there are
also healthful substances in chocolate, like antioxidants.
Some experts say uncooked, pure chocolate may contain just the right balance. The biggest value in
eating cacao and dark chocolate may be their ability to lower blood pressure. This comes from the
experience of cacao butter melting in your mouth. That happy feeling may also add to chocolate’s antidepressant qualities, says Kim Hoffman.
Ms. Hoffman is a dietician, a person who advises people about healthy eating.
phenethylamines in chocolate make us feel better.
She says the
Phenethylamines are also naturally produced by the brain. She says they create a happy feeling. But not
all chocolate is equal. The process of producing chocolate affects its health benefits. The heat required to
process most chocolate can be as high as 130 degrees centigrade.
Some researchers say such high temperatures can actually lower the effectiveness of chocolate’s healthful
chemicals. Business owner Anthony Grit makes chocolate at his store in Cape Town, South Africa. He
keeps the temperature of his uncooked chocolate below 42 degrees. He says many food experts support
lower cooking temperatures.
Chocolate makers can also decrease healthfulness by adding sugar to cocoa. That reduces the amount of
the antioxidant polyphenal in cacao. And as food science writer Leonie Joubert notes, sugar is connected
to weight-related disease.
For VOA Learning English, I’m Carolyn Presutti.
Vocabulary
01. Raw chocolate
02. Does it just taste good?
03. To warn
04. Healthful
05. Like
06. Uncooked
07. Just the right balance
08. Lower blood pressure
09. Cacoa
10. The experience ...melting
11. May also add
12. Healthy eating
13. Make us feel better
14. The heat required
15. Such high temperatures
cru
Est-ce que c’est tout simplement bon (au goût) ?
mettre en garde
sain / bénéfique pour la santé
tel que, comme
pas cuit / cru
juste le bon équilibre
faire baisser la tension artérielle
(pronounced “coco”)
le “plaisir”…en train de fondre
pourrait également contribuer
manger sainement
nous fait sentir mieux
la chaleur nécessaire
de telles (hautes) températures
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16. Can actually lower the effectiveness
17. Business owner
18. He keeps the temperature below
19. To support
20. healthfulness
21. To note
22. Sugar is connected
23. Weight-related disease
peut en fait réduire l’efficacité
propriétaire d’une société, magasin
Il maintient la température en dessous de ...
appuyer = sont d’accord avec
les effets bénéfiques pour la santé
souligner
il y a un rapport direct entre le sucre et …
des maladies liées à un excès de poids
R____ Chocolate May Be H___________
(cru)
(plus sain)
Exercise: fill in the blanks with the correct words
From VOA Learning English, this is the health report. Is chocolate good for our health? Or
d_____it j______ t______good ?
(Est-ce tout simplement bon?)
Many experts w_______ that the sugar in chocolate is not good for us. But
(mettent en garde)
doctors say there are also h__________ substances in chocolate, l_______ antioxidants.
(saines)
(tels que)
Some experts say u__________, pure chocolate may contain just the r______ b________. The
(non cuit / cru)
(bon équilibre)
biggest value in eating cacao and dark chocolate may be their ability to l_______ b_______ p________ .
(faire baisser la tension artérielle)
This comes from the experience of cacao butter m________ in your mouth. That happy feeling
(en train de fondre)
m______ also_ a______ to chocolate’s anti-depressant qualities, says Kim Hoffman.
(pourrait également contribuer = ajouter)
Ms. Hoffman is a dietician, a person who advises people about healthy eating. She says the
phenethylamines in chocolate m________ us f______ b______.
(nous font sentir mieux)
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Phenethylamines are also naturally produced by the brain. She says they create a happy
feeling. But not all chocolate is equal. The process of producing chocolate affects its health
benefits. The h______ r__________to process most chocolate can be as high as 130 degrees
(la chaleur nécessaire)
centigrade. Some researchers say s____ h______temperatures can actually l________ the e___________
(de si hautes températures)
(faire baisser l’efficacité)
of chocolate’s healthful chemicals. Business o________Anthony Grit makes chocolate at his store
(propriétaire)
in Cape Town, South Africa. He k______ the temperature of his uncooked chocolate b_________40
(maintient)
(en dessous de)
degrees. He says many food experts s________ lower cooking temperatures.
(sont d’accord avec, soutiennent)
Chocolate makers can also decrease the h_________ by adding sugar to cocoa. That reduces
(l’effet bénéfique pour la santé)
the amount of the antioxidant polyphenal in cacao. And as food science writer Leonie Joubert
n_______, sugar is c _________to w________-r__________ d________.
(souligne)
(a un rapport avec des maladies liées à un excès de poids)