Good Lifestyle

If there is a food on the plant we can all take behind, it must be chocolate, right? After all, average American scarves downBooks of nine and a half Sweet stuff every year! What is even more shocking is that there is a rare schedule that really refuse treatment - each time.

Yup, chocolate enemies exist and we were determined to discover the science behind why some people feel inherent in the sweet. According toDaily mailThe same chemical found in Hershey's chocolate is also in Parmesan, spoiled butter and vomission.

Butyric acid would be responsible for making its distinct acid taste, which is formed when chocolate manufacturers use a process called lipolysis to decompose the fatty acids of milk.

Unlike the brands of European chocolate, it is said that US companies are trying to reproduce the best-selling hershey flavor by adding acid to their own bars. Some also suspect that the PGPR emulsifier found in American chocolate bars contribute to the taste and perfumes resembling vestiges. Although, according toDaily mail, Hershey proclaimed that his milk chocolate contains less than one percent PGPR.

Hershey has not yet confirmed these suspicions and, until then, we put ourselves disconnecting theseBest black chocolate bars for weight loss.