whauden英文介绍

德国rittersport巧克力 德国storckriesen太妃巧克力瑞士Lindt瑞士莲巧克力比利时Leonidas巧克力 比利时“吉利莲”巧克力比利时的Duc D'o（迪克多）巧克力 法国德菲丝巧克力英国梅费尔的本狄克斯（Bendicks of Mayfair）瑞典Marabou巧克力意大利巴拉荻和米兰诺（Baratti & Milano）西班牙帕斯卡布丁巧克力(Pascual chocolate pudding)奥地利莫扎特（mozart）巧克力日本的明治雪吻巧克力 澳大利亚PATON’S巧克力

1、\Whatever our souls are made of, his and mine are the same\ - Emily Bronte “不论我们的灵魂是什么做成的，他的和我的`是一模一样的。”——艾米莉勃朗特 2、\If you live to be a hundred, I want to live to be a hundred minus one day so I never have to live without you\ - A A Milne “假如你的寿命是100年，那我希望自己活到100岁的前一天，因为那样我的生命中每天都有你。”——AA米尔恩 3、\But soft! What light through yonder window breaks? It is the east and Juliet is the sun\ - Shakespeare \Romeo and Juliet\ “嘘!那边窗户里亮起的是什么光?哦，那是东方，朱丽叶就是太阳!”——莎士比亚，《罗密欧与朱丽叶》 4、He was my North, my South, my East and West, My working week and my Sunday rest, My noon, my midnight, my talk, my song; I thought that love would last forever: I was wrong\ - W.H. Auden “他是我的南北，我的西东。是我作息的意义。是我的日夜，是我欢唱谈话的内容。我以为爱会永恒不朽……我错了。”——WH奥登 5、\You know youre in love when you dont want to fall asleep because reality is finally better than your dreams\ - Dr. Seuss “当你终于因为现实比梦境更美而无法入睡时，你恋爱了。”——苏斯博士 超甜表白文案英文2 1、\When you fall in love, it is a temporary madness. It erupts like an earthquake, and then it subsides. And when it subsides, you have to make a decision. You have to work out whether your roots are become so entwined together that it is inconceivable that you should ever part\ - \Captain Corellis Mandolin\ “爱情是一种暂时的疯狂。它像地震一样爆发，然后又平息。而当它平息时，你得做出一个判断。你得弄清楚你同他是否已经盘根错节地成为一体，以至无法分开。”——《柯莱利上尉的曼陀林》 2、 \Grow old along with me! The best is yet to be\ - Robert Browning “和我一起慢慢变老吧!最好的日子还在后头。”——罗伯特布朗宁 3、 \For you see, each day I love you more. Today more than yesterday and less than tomorrow\ - Rosemonde Gerard “你知道吗?我每天都爱你更多。今天爱的比昨天多，明天爱的比今天多。”——罗丝蒙德杰拉德 4、ut to see her was to love her, love but her, and love her forever\ - Robert Burns “谁见她就会爱她，只爱她，而且永远爱她。”——罗伯特彭斯 5、 hope before long to press you in my arms and shall shower on you a million burning kisses as under the Equator\ - Napoleon Bonapartes 1796 dispatch to wife Josephine。 “希望不久我将把你紧紧地搂在怀中，给你无数个如赤道般炽烈的吻。”——拿破仑波拿巴1796年发给妻子约瑟芬的快信

Chocolate is a psychoactive food. It is made from the seeds of the tropical cacao tree, Theobroma cacao. The cacao tree was named by the 17th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally "food of the gods". Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure. Cacao beans were used by the Aztecs to prepare a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezuma allegedly drank 50 goblets a day. Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought the services of courtesan. The celebrated Italian libertine Giacomo Casanova (1725-1798) took chocolate before bedding his conquests on account of chocolate's reputation as a subtle aphrodisiac. More recently, a study of 8000 male Harvard graduates showed that chocoholics lived longer than abstainers. Their longevity may be explained by the high polyphenol levels in chocolate. Polyphenols reduce the oxidation of low-density lipoproteins and thereby protect against heart disease. Such theories are still speculative. Placebo-controlled trials suggest chocolate consumption may subtly enhance cognitive performance. As reported by Dr Bryan Raudenbush (2006), scores for verbal and visual memory are raised by eating chocolate. Impulse-control and reaction-time are also improved. This study needs replicating. A "symposium" at the 2007 American Association for the Advancement of Science - hyped as a potentially "mind-altering experience" - presented evidence that chocolate consumption can be good for the brain. Experiments with chocolate-fed mice suggest that flavanol-rich cocoa stimulates neurovascular activity, enhancing memory and alertness. This research was partly funded by Mars, Inc. Coincidentally or otherwise, many of the worlds oldest supercentenarians, e.g. Jeanne Calment (1875-1997) and Sarah Knauss (1880-1999), were passionately fond of chocolate. Jeanne Calment habitually ate two pounds of chocolate per week until her physician induced her to give up sweets at the age of 119 - three years before her death aged 122. Life-extensionists are best advised to eat dark chocolate rather than the kinds of calorie-rich confectionery popular in America. In the UK, chocolate bars laced with cannabis are popular with many victims of multiple sclerosis. This brand of psychoactive confectionery remains unlicensed. Chocolate as we know it today dates to the inspired addition of triglyceride cocoa butter by Swiss confectioner Rodolphe Lindt in 1879. The advantage of cocoa butter is that its addition to chocolate sets a bar so that it will readily snap and then melt on the tongue. Cocoa butter begins to soften at around 75 F; it melts at around 97 F. Today, chocolates of every description are legal, unscheduled and readily available over the counter. Some 50% of women reportedly claim to prefer chocolate to sex, though this response may depend on the attributes of the interviewer. In 2007, a UK study suggested that eating dark chocolate was more rewarding than passionate kissing. More research is needed to replicate this result. More than 300 different constituent compounds in chocolate have been identified. Chocolate clearly delivers far more than a brief sugar high. Yet its cocktail of psychochemical effects in the central nervous system are poorly understood. So how does it work?CHOCOLATE : the Psychoactive CocktailChocolate contains small quantities of anandamide, an endogenous cannabinoid found in the brain. Sceptics claim one would need to consume several pounds of chocolate to gain any very noticeable psychoactive effects; and eat a lot more to get fully stoned. Yet it's worth noting that N-oleolethanolamine and N-linoleoylethanolamine, two structural cousins of anandamide present in chocolate, both inhibit the metabolism of anandamide. It has been speculated that they promote and prolong the feeling of well-being induced by anandamide. Chocolate contains caffeine. But the caffeine is present only in modest quantities. It is easily obtained from other sources. Indeed a whole ounce of milk chocolate contains no more caffeine than a typical cup of "decaffeinated" coffee. Chocolate's theobromine content may contribute to - but seems unlikely to determine - its subtle but distinctive psychoactive profile. Surprisingly, perhaps, recent research suggests that pure theobromine may be superior to opiates as a cough medicine due to its action on the vagus nerve. Chocolate also contains tryptophan. Tryptophan is an essential amino acid. It is the rate-limiting step in the production of the mood-modulating neurotransmitter serotonin. Enhanced serotonin function typically diminishes anxiety. Yet tryptophan can normally be obtained from other sources as well; and only an unusually low-protein, high-carbohydrate meal will significantly increase its rate of intake into the brain. Like other palatable sweet foods, consumption of chocolate triggers the release of endorphins, the body's endogenous opiates. Enhanced endorphin-release reduces the chocolate-eater's sensitivity to pain. Endorphins probably contribute to the warm inner glow induced in susceptible chocoholics.Acute monthly cravings for chocolate amongst pre-menstrual women may be partly explained by its rich magnesium content. Magnesium deficiency exacerbates PMT. Before menstruation, too, levels of the hormone progesterone are high. Progesterone promotes fat storage, preventing its use as fuel; elevated pre-menstrual levels of progesterone may cause a periodic craving for fatty foods. One study reported that 91% of chocolate-cravings associated with the menstrual cycle occurred between ovulation and the start of menstruation. Chocolate cravings are admitted by 15% of men and around 40% of women. Cravings are usually most intense in the late afternoon and early evening.Cacao and chocolate bars contain a group of neuroactive alkaloids known as tetrahydro-beta-carbolines. Tetrahydro-beta-carbolines are also found in beer, wine and liquor; they have been linked to alcoholism. But the possible role of these chemicals in chocolate addiction remains unclear.One UK study of the human electroencephalographic (EEG) response to chocolate suggests that the odour of chocolate significantly reduces theta activity in the brain. Reduced theta activity is associated with enhanced relaxation. This study needs replication.Perhaps chocolate's key ingredient is its phenylethylamine (PEA) "love-chemical". Yet the role of the "chocolate amphetamine" is disputed. Most if not all chocolate-derived phenylethylamine is metabolised before it reaches the CNS. Some people may be sensitive to its effects in very small quantities. Phenylethylamine is itself a naturally occurring trace amine in the brain. Phenylethylamine releases dopamine in the mesolimbic pleasure-centres; it peaks during orgasm. Taken in unnaturally high doses, phenylethylamine can produce stereotyped behaviour more prominently even than amphetamine. Phenylethylamine has distinct binding sites but no specific neurons. It helps mediate feelings of attraction, excitement, giddiness, apprehension and euphoria; but confusingly, phenylethylamine has also been described as an endogenous anxiogen. One of its metabolites is unusually high in subjects with paranoid schizophrenia. There is even a phenylethylamine theory of depression. Monoamine oxidase type-b has been described as phenylethylaminase; and taking a selective MAO-b inhibitor, such as selegiline (l-deprenyl, Eldepryl) or rasagiline (Azilect) can accentuate chocolate's effects. Some subjects report that bupropion (Wellbutrin, Zyban) reduces their chocolate-cravings; but other chocoholics dispute this.