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History of the Medical Use of Chocolate

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Chocolate in Health and Nutrition

Part of the book series: Nutrition and Health ((NH,volume 7))

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Notes

  1. 1.

    Therefore the use of chocolate is salubrious [for] it excites and strengthens with its warmth mild juiciness the bowels’ inborn warmth and strength, it helps digestion, it fosters the spread of food and the secretion of the unnecessary, it accumulates fat, it’s not an enemy to the brain, it’s Venus’ friend and very suitable for body and soul.

  2. 2.

    Mostly they seem to have a spirituous substance, they seem to be full of volatile and oily salts, however, if one drinks them cold, they seem to lose their grace and strength and they are not a good for nature, like they usually are when drunk hot.

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Correspondence to Donatella Lippi Ph.D. .

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Lippi, D. (2013). History of the Medical Use of Chocolate. In: Watson, R., Preedy, V., Zibadi, S. (eds) Chocolate in Health and Nutrition. Nutrition and Health, vol 7. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-803-0_2

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  • DOI: https://doi.org/10.1007/978-1-61779-803-0_2

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