Originated from Malaysia, white coffee is a product only baked from coffee beans without caramel; therefore it is higher in caffeine than normal coffee. The semantic of the name may mislead you to believe the coffee is in ivory in colour or rich in milk; however, it appears usually in light brown or even darker. The reason traces back to the derivation of the coffee where etymologically white in Southern China insinuates a sense of nobility; people named the coffee in white merely because it sounds more luxurious.
Do you know why white chocolate innately peculiar to other chocolates? Because, according to experts, they are not real chocolate. Chocolate is a product blended mainly with chocolate liquor, cocoa butter and cocoa solids. So technically white chocolate cannot be included on the chocolate list as it doesn’t contain any chocolate liquor and cocoa solids, but made primarily out of cocoa butter(most of the time vegetable oil) , sugar and milk solids. According to FDA, white chocolate can be called chocolate only when it contains at least 14% total milk solids, 3.5% milk fat, and no more than 55% sweeteners. Despite the high calories from the sugar, milk fat also contain noticeably high saturated fat; therefore this ivory chocolate heresy relatively is higher in fat and carbohydrate then normal chocolates. Dieters would be better off eating it.
A slice of white bread may seem sterile and perfectly healthy. But if you look at it through a magnifier, you may switch to wholegrain bread from then on. The secret of the bread being so brightly white is because the grains are bleached to make it all white and pretty. After injecting vitamins and minerals back into the grain, the bread needs to be starched in order to assure the consistency of the texture. It was estimated that about half of the nutrients are denatured after the extraction and reintroduction processes. So considering the diminished nutrition, higher calories and starchy carbohydrates in white bread, you may want to think twice before putting your jam on it.
By Jennifer Chan