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Coffee is one of the most popular beverages. 2.25 billion cups of coffee are sold worldwide every day. Because of the big so many sold out, it makes sense to thoroughly study its effects on health. Some believe that coffee is not very healthy and it is responsible for the development of certain diseases. However, recent research shows that coffee is not considered bad. The effect of coffee on our body also depends on how we consume it, for example with how much sugar and syrup, and what quality ingredients we make from it.
Cocoa (Theobroma cacao) is a member of the Bytnerioideae subfamily of the Malvaceae family. Two other members of the plant family, the comaza (Theobroma grandiflorum) and the mocambo (Mocambo tree, Jaguar tree - Theobroma bicolor), are also grown.
Cocoa is a tree that grows to a height of 5-10 meters. Four brown, thick cotyledons are at a 90o angle to each other. The plant produces its male flowers on older, 2-3 year old woody parts (this is called cauliflower, i.e. stem (self) flowering or branching), which are pollinated by insects (in rare cases self-pollination is also possible). The flowers can open all year round, but there is no continuous harvest, so a maximum of one or two harvests is possible: one in October-December and one in March-April.
Consumption of energy drinks is very widespread in Hungary, especially young adults often buy these drinks, hoping that they will be more energetic, increase their performance and have more energy for work and study.
The average consumer is unaware of what they are actually consuming and that instead of the old taurine energy drinks, they now find drinks with a different composition on store shelves. Yet he thinks that the energy drink he consumes instead of a coffee will be more vivid and active than his black companion. It can also be seen that the energizing effect was not due to taurine but to caffeine.
Black and green tea is made from a leaf of Camellia Sinensis. The difference is due to the processing of the leafs. The color difference is the result of the natural fermentation process. During this process, the cellular fluid of the previously withered and twisted leaves is exposed to air. With the help of the enzyme oxidase, the cell fluid undergoes various biological reactions. Therefore, the color of the leaves changes from bright green to brown. Fermentation was done only for black tea, while green tea is used to steam the leaves in order to soften the leaves to deactivate the enzymes needed for spinning and fermentation, so that the leaves retain their green color. Green tea has been popular in Asia for centuries, where its many beneficial effects are known. There is a growing interest in the benefits of tea in the Western world as well.