Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs. The seeds of the cacao tree have an intense bitter taste and fermented to develop the flavor. After fermentation, the beans are dried, then cleaned, and then roasted, and the shell removed to produce cacao nibs. The nibs ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually liquefied then molded with or without other ingredients is chocolate liquor. The liquor processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It links to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, could lower blood pressure. The presence of theobromine renders it toxic to some animals, especially dogs and cats. Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate in cold and hot beverages produces chocolate milk and hot chocolate. Several types of chocolate distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. European rules specify a minimum of 25% total dry cocoa solids for Milk Chocolate.5 "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats. It links to serotonin levels in the brain. Dark chocolate promoted for its health benefits. It possess substantial amount of antioxidants that reduce the formation of free radicals. White chocolate formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning animals can consume it. Dark chocolate produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.5 Dark chocolate, with its high cocoa content, is a rich source of epicatechin and Gallic acid, which thought to possess cardio protective properties. Dark chocolate reduces the possibility of a heart attack when consumed regularly in small amounts. Semisweet chocolate is a dark chocolate with low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.

National Institute on Alcohol Abuse and Alcoholism

National Institute on Alcohol Abuse and Alcoholism provides leadership in the national effort to reduce alcohol-related problems by conducting and supporting research in a wide range of scientific areas, including genetics, neuroscience, epidemiology, health risks and benefits of alcohol consumption, prevention and treatment; coordinating and collaborating with other research institutes and Federal programs on alcohol-related issues; collaborating with international, national, State and local institutions, organizations, agencies and programs engaged in alcohol-related work; and translating and disseminating research findings to health care providers, researchers, policymakers and the public.

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Obstetrician/Gynecologist

Obstetrics and gynecology are the two surgical–medical specialties dealing with the female reproductive organs in their pregnant and non-pregnant state, respectively, and as such are often combined to form a single medical specialty and postgraduate training program. This combined training prepares the practicing OB/GYN to be adept at the surgical management of the entire scope of clinical pathology involving female reproductive organs, and to provide care for both pregnant and non-pregnant patients. Obstetrician/gynecologist is a physician specialist who provides medical and surgical care to women and has particular expertise in pregnancy, childbirth, and disorders of the reproductive system. This includes preventative care, prenatal care, detection of sexually transmitted diseases, Pap test screening, and family planning. An obstetrician is a medical doctor who specializes in the management of pregnancy, labor, and birth. Obstetricians also receive specialized education in the health of the female reproductive system and surgical care. Much of their education focuses on the detection and management of obstetrical and gynecological problems. An obstetrician/gynecologist, commonly abbreviated as OB/GYN, can serve as a primary physician and often serve as consultants to other physicians. OB/GYNs can have private practices, work in hospital or clinic settings, and maintain teaching positions at university hospitals. OB/GYNs may also work public health and preventive medicine administrations. OB/GYNs have a broad base of knowledge and can vary their professional focus. Many develop unique practices, providing high-quality health care for women. OB/GYNs may choose to specialize in the following areas: An obstetrician closely monitors their patient's health during pregnancy and delivery. They diagnose fetus abnormalities or health issues of their patient and offer healthy living advice and treatment. They see their patients on a regular basis for health consultations, ultrasounds and any of their patient's prenatal medical needs including forming a birth plan. The frequency of a patient's check up often depends on risk factors and resources. Gynecology is a branch of medicine specializing in the disorders of the female reproductive system. Modern gynecology deals with menstrual disorders, menopause, infectious disease and development of the reproductive organs, disturbances of the sex hormones, benign and malignant tumor formation, and the prescription of contraceptive devices. A branch of gynecology, reproductive medicine, deals with infertility and utilizes artificial insemination and in-vitro fertilizations, a human egg fertilized in a test tube, and then implanted into the womb. Some gynecologists also practice obstetrics. Surgical gynecology began to make progress in the 19th century, when the introduction of anesthesia and antisepsis (see antiseptic) paved the way for many advances. The American physician J. M. Sims was largely responsible for gaining acceptance of gynecology as a medical and surgical specialty. Until then there had been opposition to it on moral grounds from midwives, the clergy and the medical profession.