A few weeks ago a Mother told me that her son was allergic to chocolate. While I researched the topic for her I stumbled across this information below which YES – is HORRIFYING but brings home the point that as always- we need to KNOW what we are eating.
Reports recently offered that, “Allergy sufferers who react to chocolate might be shocked to learn their allergy could be linked to something other than the cocoa bean: an allergy to cockroaches. An average of 8 insect parts are found in a chocolate bar and deemed safe, according to the FDA’s guidelines.
“Most foods have natural contaminants in them, but there are levels which the FDA deems safe,” said allergist Dr. Morton M. Teich. “Anything more than 60 insect pieces per 100 grams of chocolate is rejected by the FDA.” Trace amounts of insect parts that are ground into the food and can affect people with allergies and asthma. Some side effects include migraines, cramps, itching or hives.”1
Well, the upside of this report is that at least cockroaches are typically deemed to be relatively clean critters.
Additionally, in reality with the amount of additives and preservatives most commercial chocolates have these days – the insect parts are possibly the least of our worries.
I’d encourage you to avoid the cheap and nasty chocolate brands this Easter and purchase the best chocolate you can afford with the least amount of ingredients. There’s no compromising taste and yes organic and high quality chocolate brands are more expensive but they are typically richer and you’ll find that you don’t want to eat quite as much.
Even the most ardent chocoholic will feel delighted and satisfied by just a few pieces.
Or if you’re feeling creative here’s a winning recipe to make your own Easter chocolates. With no dairy, refined sugar or artificial additives, these amazing chocolates are rich in antioxidants and magnesium.
Ingredients:
100g (3 1/2 ounces) cacao butter, melted – available at good health food stores
1/2 cup cacao powder
1/4 cup maple syrup
10 drops organic peppermint oil – make sure it is food grade (optional)
Then select from any of these toppings, either:
1/4 cup cocoa nibs, for optional crunch
1/4 cup dried orange rind, diced
1/4 cup dried cranberries, diced
1/4 cup crushed pistachios or your favourite nuts
Method:
- – Melt the cacao butter in a small saucepan over low heat, and then allow it to cool.
- – Add the maple syrup to the cooled cacao butter, and then stir in the cacao powder and mix to blend well.
- – Stir in the drops of peppermint oil.
- – Spoon the mixture into ice cube trays and top with the optional cacao nibs. Freeze until set, then finally pop them out.
And now, you are finally all set!
Have a Wonderful Easter, Everyone!
. . . . .
Yours in health…
Jennifer Barham-Floreani
Bach. Chiropractic, Bach. App Clinical Science
Registered internationally, no longer practicing as a chiropractor in Australia.
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