is cocoa butter a sugar? And how do i tell on a food label which ingredients are preservatives?
357781
Cocoa butter is not a sugar...it's a fat.\n\nThe type of preservative used will depend on the food product that you're interested in.  Typical preservatives include:\n\nBHT (butylated hydroxytoluene)\nBHA (butylated hydroxyanisole)\nEDTA (ethylenediaminetertaacetic acid)\nSulfites/bisulfites\nNitrates\nBenzoates\nMild acids (example; ascorbic acid)\nSalts (example; monosodium glutamate)\n\nHope this provides a start.
1037113
the first answer is way wrong... sodium bicarb is baking powder...sodium penothol is truth serum
587286
The more you count the worst you are going to do.  Just stay away from anything w/sugar alchohols.  \nEat the good stuff--the less processed--no fake chocolate or ice cream until you are close to maintinence.  If you put it in your routine you will regret it.
219737
COCOA BUTTER...COME ON YALL! AND ITS GOT TO BE A REAL BRAND BOO.
630652
sugar is used for any sweet soluble monosaccharide or disaccharide.\n\nMonosaccharides are so called simple sugars, are a group of carbohydrates consisting chiefly of sugars having a molecular formula: C6H12O6 (hexoses) or C5H10O5 (pentoses).\nA white sweet crystalline disaccharide (Sucrose) is found in numerous plants, particularly the sugar cane, sugar beet, and maple-tree sap. It's chemical formula is: C12H22O11
110113
Well, the first thing to ask is do you have any food allergies?  And second, if you do, did you read the label on the chocolate product?  Either way, it really does sound like a food allergy reaction and it might be a good idea to call your doctor.  In any case I hope you will be okay.
977990
IF it is of a disaccharide, both being 6 carbon sugars, such as in the case of sucrose (i thinking glucose and mannose? or gluc and fruc?) and their are 12 Carbons, than essentially 12 CO2 molecules, thus D would be the answer.
245131
A lot of people seem to think cocoa butter helps with scars, blemishes, and stretch-marks.\n\nYou could try it.\n\nTest some on the inside of your forearm FIRST, to make sure it agrees with you.\n\nAvailable at most drug stores, OTC. Smells like CHOCOLATE, and what's wrong with that??\n\nGood luck.
208305
have you tried to ask your local bakery to substiute sugar for splenda,  I'm not talking about wal-marts "almost Bakery". im talking about a real bakery.... they are cooks and should have knowledge of how to replace the sugar with splenda . if not in your area then look... this would be considered must have knowledge for any "real" baker or cook .
65913
Be happy it's not chocolate!!!
42659
White chocolate does not contain cocoa solids it does not meet the standards to be called chocolate in many countries. In the United States since 2004 white chocolate needs to be at least 20% (by weight) cocoa butter, and at least 14% total milk solids and less than 55% sweeteners such as sugar. Before this date US firms needed temporary marketing permits to sell this cocoa solids-free chocolate. In the European Union white chocolate needs to contain not less than 20% cocoa butter and not less than 14% dry milk solids.
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Low fat means a product has less than 3 grams of fat per serving\n\ninfo found under food label claims
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You want a simple one?  Human observation.\n\nMake a white sheet cake.  Take some vanilla icing and color it brown with food coloring, so it looks chocolate.  Ice it.\n\nMake a list of 10 questions to ask people who try the cake.  Around #8 should be "What flavor was it?"  When I did it, 100% said chocolate frosting.
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http://www.natrol.com\n\nOther Ingredients\n   \n \n  \nRice Powder, Gelatin, Magnesium Stearate.\n\nNO Yeast, Wheat, Corn, Milk, Egg, Soy, Glutens, Artifical Colors or Flavors, Added Sugar, Starch or Preservatives
768496
Chocolate... there's some interesting chemicals in it. There's about a billion studies on how chocolate is good for your health, just because magazines publish what people want to read. Also you could talk about how a lot of it is made by slave labor in Darfur... I watched a speech on that, it certainly was the most interesting speech on chocolate I've ever seen. I didn't eat chocolate for a day after that, because they told us not to, and then I was at Kilwin's getting icecream and my favorite was the chocolate peanut butter, so I was like "Ehh, it's not like I'm going to stop genocide in Sudan by not eating chocolate"
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An ingredient is a necessary part of the recipe, an additive is not, in a cake flour, butter and eggs are ingredients, but preservatives, artificial flavors and colors are additives
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Why are we craving chocolate?\nChocolate is a known mood enhancer. Furthermore, I could imagine several reasons:\n\n* When we lack lecithin, we get nervous. Lecithin is in chocolate.\n\n* Especially bitter chocolate contains antioxidants, which neutralize free radicals, toxins.\n\n* It contains sugar (hopefully no white sugar, but brown sugar in any form), which our brain and our liver use in greater amounts.\n\n* The cocoa may stimulate an enzyme that breaks down lactose (milk sugar) and thus prevents bloating and gas.\n\n* Studies suggested that cocoa butter does not raise the bad cholesterol but may raise the good cholesterol, and that it may halt the growth of skin cancer.\n\nThe downside I see in consuming too much chocolate is that common milk chocolate does not have as many antioxidants, that chocolate in general has the kind of fat we get too much of anyway (omega 6, which we have to balance with omega 3 as in flax oil), and that regular chocolate contains white sugar and often chemical additives.\n\nChoose wisely, from time to time.\nCordially, India.Magica