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Q6.  

Chocolate is made from the seeds of the tree Theobroma cacao. The ancient Aztecs used the beans 

of the cacao tree as a form of money The Aztecs discovered that by crushing the beans into a paste 

and adding spices, they could make a refreshing and nourishing drink. This drink was very bitter, not 

like our chocolate drinks today. 16th century European explorers brought the drink back from their 

travels, added sugar, and soon it was popular as an expensive luxury.  

Q7.  

You can receive a 'sweet tooth' from your parents. Recent study at New York University suggests 

there is a genetic reason why some people prefer sugary foods. The study was based on two groups 

of mice. The parents of the first group were given sweetened water and the parents of the second - 

unsweetened water. The team found the gene that was different in the two groups of mice and then 

looked for similar genetic chains in humans.  

Q8.  

All modern chocolate products have large amounts of sugar, a fact which may partly explain why it 

becomes a sort of drug for some people. An ability to recognize sweet things, and a tendency to like 

them was very useful for our forefathers. Such a genetic quality made prehistoric humans look for 

energy-rich, healthy and tasty food such as fruit, and helped them avoid bitter-tasting poisonous 

plants.  

Q9.  

Like other sweet food, chocolate helps endorphins, natural hormones, that give us the feelings of 

pleasure and well-being, to appear in our body. Chocolate also makes us feel good by reacting with 

our brains. Scientists say that some people may develop chocoholism — a dependency on 

chocolate. So it's just possible that, with every bar of chocolate, your brain changes step by step in 

order to make you love chocolate more and more!  

Q10.  

Back in the 17th and 18th centuries, many scientific works were written explaining the advantages of 

chocolate for medicine, and today it's a regular food in army rations. Chocolate could help prevent 

tooth decay, according to scientists at Japan's Osaka University. The cocoa beans from which 

chocolate is made have an antibacterial agent that fights tooth decay. These parts of the beans are 

not usually used in chocolate production, but in future they could be added back into chocolate to 

make it friendly for teeth.