Description

#093 - Chocolate Part 3 of 3

Now it's time to dive into one of chocolate's biggest mysteries. Which, depending on where you live, has been something you've wondered for a long time, or you've never even known it was a mystery. Why is chocolate different in the United States? Is it on purpose? If so why? Is there a benefit? Is it because companies in the U.S. are cheapskates? Or is it because they're innovative? Let's find out!

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References from this episode

1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4027835/
2. https://www.chemistryworld.com/podcasts/butyric-acid/1017662.article
3. https://pubchem.ncbi.nlm.nih.gov/compound/Butyric-acid#section=Experimental-Properties
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5748798/
5. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6104520/
6. https://pubchem.ncbi.nlm.nih.gov/compound/Butyrate
7. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lipolysis
8. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7290455/
9. https://www.nature.com/articles/s41598-019-53242-x

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