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阅读理解(2018·云南省第二次检测)SeveralcompaniesinEurope,theU.S
andAsiahavedecidedtochangeoneoftheprocessesofmakingchocolateandnolongerroastthecacaobeans
TheyinsistthatgrowersinAfricaandSouthAmericaleavethemoutdoorstodrynaturallyinstead
Theresultingproductiscalled“raw”chocolate
Producersclaimthatavoidingexposuretooventemperaturesallowsthepreservationofnutrientssuchasiron,zinc,copperandvitaminC
It’salsoclaimedthatuncookedcacaocontainshigherlevelsofantioxidants(抗氧化物)thanroastedcacaousedinmostchocolate
“Overthelast10years,consumershavebecomemoreinvolvedintheirfoodanddrink,”saysKrisMcGowan,whorunstheRawChocolateCompany
“Theycarealotmoreaboutitshealthyqualitiesandchocolateisnoexception
”ButMartinSchweizer,professorofbiochemistryatHeriotWattUniversity,urgescautionondescribingrawchocolateasasuper