Thoughts on Death by Chocolate

The road to eating a chocolate cookie is a long one. In this section I have included a significant number of posts related to history and processes for making chocolate, sugars, and vanilla. My intent is not to bore, but rather to provide insight on the complexities of food and hopefully encourage greater appreciation for the simple delight of eating a cookie.

1. There is so much to chocolate! Some of the take-home messages I got from learning about chocolate are:

• Eat more of it! High density chocolate low in sugar is good for my physical and mental health.
• Invest in high quality chocolate. Good chocolate can seem expensive, but given the process of making chocolate, it amazes me that I can buy a year-long process for just a few dollars.
• Along the same lines, it may also be worth it to invest in fair trade and conflict-free chocolate.
• Chocolate is for humans. Keep the furry paws (and mouths!) away from theobromine. 
• Chocolate goes out of temper easily. Take care of chocolate, especially when travelling.

2. The history of sugar is filled with historical significance. Even today, as developed nations struggle with the diabetic epidemic and the effects of overweight populations, sugar is shaping economies today.

3. High-fructose corn syrup has an ill reputation. Considering that fructose does not affect the body in the same way that sucrose does, the bad reputation seems undeserved. Moderation is key, but the world is too addicted to sweets. High-fructose corn syrup appears to be a decent attempt at satisfying a need, for a cheap price, without so many adverse effects.

There are too many thoughts to process. Feel free to comment.