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Scientific Proof?
March 12, 2009
2:16 pm
Dazeal
Ashland, USA
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Forum Posts: 46
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June 28, 2005
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Is there any Scientific Proof that shows that at a certain point of heat (to the cocoa bean) it starts to remove certain chemicals or compounds that are in the bean that are good for you?

At the fermentation of the bean 45-50C, does it lose any of it’s ‘good stuff’?

----------------------- www.poshcircle.com where businesses meet with their customers online Ashland, Oregon USA
March 12, 2009
9:38 pm
Sebastian
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Forum Posts: 430
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September 30, 2004
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yes, plenty of it.

the very act of fermentation, not so much the heat of fermentation, reduces polyphenols. the heat of roasting also destroys them.

March 12, 2009
11:27 pm
Dazeal
Ashland, USA
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Forum Posts: 46
Member Since:
June 28, 2005
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Ty sir. :)

----------------------- www.poshcircle.com where businesses meet with their customers online Ashland, Oregon USA