Установите соответствие между текстами А-G и заголовками 1-8. Занесите свои ответы в таблицу. Используйте каждую цифру только один раз. Взадании один заголовок лишний. 1. Tasty varieties2. Not always healthy 3. New colour and taste . 4 Chocolate: toxic5. Dark magic6. Better than believed7. Chocolate: nature risks8. Where is chocolate from? A. Chocolate is extracted from the fruit of the cacao tree, which grows exclusively in tropical climates. The cacao tree is native to Central and South America, but once European invaders discovered the delicacy in the 18th century, the popularity of chocolate took off, and farmers soon established plantations in other parts of the world. Today, Ghana, Cte d'Ivoire, Nigeria, Indonesia and Brazil account for around 80% of the world's cacao production. More than half of the chocolate we consume comes from West African countries. B. Historically, fine chocolate falls into three main categories: dark chocolate, milk chocolate and white chocolate. Dark chocolate is made with chocolate liquor, cocoa butter, lecithin, sugar and vanilla. Milk chocolate includes the same ingredients as dark chocolate plus milk fats and milk solids. White chocolate is made with the same ingredients as milk chocolate, except it does not include the chocolate liquor. The type of chocolate depends on what ingredients are present and the percentage of cocoa. C. For many years, physicians warned against eating too much chocolate - suggesting that its high fat content contributed to acne, caries, obesity, high blood pressure, heart disease and diabetes. However, in recent years, the discovery of antioxidant compounds in chocolate has changed this perception and stimulated research on its potential health benefits. Cocoa has healthy forms of dietary fat in it, and contains minerals important for human health, including potassium, phosphorus, copper, iron, zinc and magnesium. D. Cocoa contains high levels of flavonoids, chemicals in plants that are known for their health benefits in humans. Dark chocolate contains especially high amounts of flavonoids, which may be the reason why chocolate consumption has been associated with a decreased risk of heart disease in recent years, according to the 2013 review. Some recent studies have found that regular chocolate consumption is also associated with lower blood pressure, decreased stress levels, increased attention and quick reaction. E. Studies that have found beneficial health outcomes related to chocolate consumption have focused on the consumption of dark chocolate, which has less sugar and fat content than milk chocolate. In addition, the studies looked at moderate amounts of chocolate consumption. Like many foods, chocolate is healthiest when eaten in moderation. The sugars and fats added to chocolate make it high in calories, which may lead to weight gain. Many of the protective effects can be negated by overconsumption. F. Recently, an up-to-date type of chocolate has been invented - ruby chocolate. This variety of chocolate joined the list in 2017. Barry Callebaut, the world's largest cocoa processing company, developed the pink-hued chocolate by adding a powder that is naturally extracted as cocoa beans are processed to make chocolate.So it is without any flavourings, or additives: it is purely coming out of the cocoa bean, According to its creators, ruby chocolate has a lighter flavour than milk chocolate and is not as sweet. G. It may be surprising but chocolate production can harm the environment. Farmers often clear forests to make room for cacao plantations. According to the World Wildlife Fund, about 70% of the Ivory Coast's illegal deforestation is related to cacao farming. One danger of deforestation is soil erosion, which can make cultivated land less fertile for cacao plants, creating a vicious cycle. Farmers and scientists are currently working to develop strategies to maintain safe and eco-friendly chocolate production. Текст A B C D E F G Заголовок