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CHOCS AWAY – Addiction, Obsession or ‘Love Affair’?
A great deal of chocolate (Theobroma
cacao) is likely to be consumed over the festive period, but is it an
addiction1, obsession2 or has it become a ‘love
affair’ of the European western world? Certainly the ‘chocoholic’ is obsessed or addicted to chocolate, but
what is the motivation? Is it the through the effects of chocolate’s smell,
taste, oral sensation or in response to its chemical make-up - perhaps all of
these. For a considerable time now women have compared chocolate to sex. Indeed,
recent UK television advertisements for chocolate based drinks directly imply
that it’s a smart ‘always available’ alternative! Chocolate is a well-known mood enhancer and it has often been inferred
that women who adore chocolate may experience aphrodisiac effects. Casanova,
the famous Italian lover, gave us a clue, as did Madame Pompadour and many
others who drank ‘hot chocolate’ and gained a place in history via their
sexual manipulations and exploits. He thought that hot chocolate was “the
elixir of love,” and drank it instead of champagne!3 Now a recent Italian research study by doctors in Milan, involving 163
women, suggests that those who ate plenty of chocolate had a higher level of
desire and gained a greater amount of satisfaction from sex. Factors such as
smoking or coffee-drinking made no discernable difference, but those women who
did not have a sweet tooth or resisted their cravings had a far lower appetite
for love-making. Chocolate proved to be a great aphrodisiac. It helped women with a low
sex drive to increase their libido and was even found to relieve the symptoms of
premenstrual tension.4 When it comes to ‘chocolate craving’, earlier research this year
found that the most frequently reported times (other than perimenstrual) that
chocolate was craved were the same for Spanish men and women i.e. after eating,
studying, and for American men and women (evening), differing cross-culturally
but interestingly not across gender.5 Dr Andrea Salonia, the research team leader, said: “Chocolate can have
a positive physiological impact on a woman’s sexuality. Chocolate is not like
a food, it is like a drug. … I strongly believe eating chocolate may improve
their sexual function.”5 A Neurologist’s Ode to Chocolate by Dr. Meredith Golomb, from Stitches
(December 2001)6 I
like chocolate, milk, and dark, Who
cares? It makes my neurons sing! CHOCOLATE
CONTROVERSY Is chocolate good for you? The total chemistry of chocolate is a vast subject. However, the
methylxanthines: caffeine, theobromine and theophylline are found in chocolate
and cocoa products. Caffeine is present in coffee, tea, chocolate, colas and
many over-the-counter medications. It can additionally be found and sold as
"look-alike" drugs or "street speed".7 Research
states that they are the psyco-pharmacologically active constituents of
chocolate.8 For those who like the mind-mood altering effects and who would prefer to
think chocolate is a ‘comfort food’ and not a ‘drug’, should be aware
that chocolate contains some psycho-influential chemical stimulants: Theophylline is a bronchodilator that works in several ways: it relaxes
muscles in the lungs and chest to allow more air in, it decreases the
sensitivity of the lungs to allergens and other substances that cause
inflammation, and it increases contractions of the diaphragm to draw more air
into the lungs. It is used to treat symptoms of asthma, bronchitis and
emphysema. It has been used in therapeutics for brochodilatioin, acute
ventricular failure and for long-term control of bronchial asthma, although it
can have some hefty side and adverse effects.8A At 100mg/kg
theophylline is fetotoxic to rats, but no teratogenic8B abnormalities
were noted. Phenylethylamine (PEA), often referred to as the ‘love molecule’ is a
kind of amphetamine, which may account for mood swings. It may cause an initial
lift in mood followed by a comedown a short time afterwards. It is believed by
some that PEA causes blood vessels to dilate in the brain, which can lead to
headaches. PEA is produced naturally in our bodies from the amino acid phenylalanine
when stimulated by strong positive emotions e.g. love. It is also produced by
the breakdown of tissue during the fasting process, and when the body is
critically ill and may be responsible for triggering the visions that many
people experience at these times. The connection with chocolate and its relation to sex can be that PEA
releases midbrain dopamine into the pleasure centres and peaks during orgasm.
11A The theobromine content also acts upon the mind. Although a weaker
stimulant than caffeine, it can increase the pulse rate. Withdrawal from
theobromine is postulated as a potential cause for migraines. Chocolate relates to cannabis-type effects, containing small quantities
of anandamide, an endogenous9
cannabinoid found in the brain. Non-governmental pharmacologists at the
Neurosciences Institute of San Diego (August 21st) announced that chocolate
prolongs and intensifies the good feelings of THC. The special effects resulting
from the combination of marijuana and chocolate are due to the subtle interplay
of anandamide.10A Chocolate also contains tyramine, an amino acid which causes blood
vessels to expand and contract, resulting in dull headaches. Arguably, it is
hypothesized that the combination of PEA, theobromine and tyramine is linked to
headaches. 10&11 Consumption of chocolate causes the release of endorphins, the body’s
endogenous opiates. Enhanced endorphin-release reduces the chocolate-eater’s
sensitivity to pain and probably contributes to the ‘rush’ induced in
susceptible chocoholics.10&11 However, there are more than 300
chemical compounds at play in cacao and analysis of them in still in progress.11A
Back in 1996, PEA was shown to increase attention and activity in animals
and to relieve depression in 60% of depressed patients. It has been proposed
that PEA deficit may be a common form of depressive illness, as it improves mood
as rapidly as amphetamine but does not produce tolerance.12 What about chocolate and obesity? “… Chocolate
and other sweet snack foods have been implicated as a cause of weight gain.
Chocolate is a highly palatable source of both fat and sugar, with approximately
55% of its energy content derived from fat, 40% from sugar and the remaining 5%
from protein. However, surveys have shown that confectionery is not a major
contributor to either the fat or sugar content of the adult diet. Most adult
surveys show that chocolate confectionery contributes 2-3% of total fat to the
diet and The British National Diet and Nutrition survey of young people (4-18
years) shows that chocolate confectionery provides 6% and 5% of total fat and
energy intakes respectively (Gregory & Lowe 2000). Epidemiological studies
do not support a relationship between chocolate consumption and obesity (New
& Grubb 1996; Gibson 1996; Bertrais et al 2000). Despite having the
highest global per capita chocolate consumption (9.9 kg/year),
Switzerland has one of the lowest incidences of obesity and coronary heart
disease in Western Europe whereas the United States consumes half this amount
(4.6kg/year) and has the highest mean BMI in the Western world.”13 The weight-gain effects of chocolate are a matter of degree: “If
a person regularly eats more food than their body needs, they will store the
excess energy as body fat. Chocolate is energy dense, which means it contains
comparatively high levels of kilojoules for its weight, approximately 2,200kJ
per 100gm. regularly eating energy dense foods is perhaps the fastest way to
gain excess weight, but it would be wrong to say that regularly eating chocolate
will lead to obesity. It is overeating in general that is the culprit, not
specific foods. A person with a healthy diet can safely eat chocolate in
moderation without fear of weight gain.”14 Whether chocolate is overall good for
you or not, one thing is certain it is seriously bad for dogs and horses. Doses
that are safe for humans to consume in large quantities are not for these
animals, as they digest theobromine more slowly and it can be fatal.15 Chocolate Medicine What’s good about chocolate? From Aztec Emperor Montezuma
(c.1480-1520) who described chocolate as: “The
divine drink, which builds up resistance and fits fatigue. A cup of this
precious drink permits a man to walk for a whole day without food.” to the
earlier mountain climbers of Mount Everest, throughout history chocolate has had
a good ‘endurance’ profile. Chocolate has good nutritional value. It varies according to recipe, but
chocolate contains protein and mostly saturated fats. The good news is that
mainly saturated fat in chocolate is stearic acid,
which doesn't increase blood cholesterol levels. Chocolate
does contain caffeine, but it also contains Vitamin E, which is fat-soluble and essential for cell membranes. It has a
useful mineral content: calcium, copper (assists iron metabolism), iron
(necessary to the formation of haemoglobin to carry oxygen around the body),
which deficiency results in anaemia and is associated with apathy, depression
and rapid fatigue when exercising, as well as magnesium and phosphorus. What kind of
chocolate is best to eat? Well, the
methylzanthines in both ‘milk and dark’ chocolate can improve cognitive
function, but the effects of ‘white’ chocolate do not differ significantly
from water! 8 Traditionally,
chocolate (Theobroma cacao) as an herb
has been used around the world as a diuretic and for many ills from alopecia to
rheumatism, also for cough.16 It has been reported to be used as an
antiseptic, ecbolic [(drug) helping childbirth or causing abortion], emmenagogue
and parasiticide, and as a folk remedy for burns, dry lips, eyes, fever,
listlessness, malaria, nephrosis, parturition, pregnancy, snakebite and wounds.
Cocoa butter is used as a cosmetic for wrinkles. Chocolate’s
use for ‘cough’ has recently made national UK science news. Chocolate’s
theobromine has been found to be a third more effective than codeine, the main
ingredient in many cough mixtures.17 Theobromine works by suppressing
vagus nerve activity, which is responsible for causing coughing and links the
brain and the chest.18 The researchers hope that their findings may
lead to the creation of more effective treatments for coughing, which effects
can be anything from annoying to exhausting, and form the basis for a new class
of antitussive drugs.19 This could be a useful money-spinner because
currently, effective or not, cough medicines cost around £100,000,000 the UK
each year.20 On the antioxidant front, cocoa has more phenolic phytochemicals and a
higher antioxidant capacity than teas and red wine and may be more beneficial to
health than either.21 The antioxidants in cocoa can prevent the
oxidation of LDL-cholesterol, related to the mechanism of protection in heart
disease. The defence against reactive oxygen species (ROS) associated with the
carcinogenic processes is also inhibited, although there have not been many
studies on a possible lower risk of various types of cancer either in humans or
animal models consuming cocoa butter or chocolates.22
Diet and phytochemicals are important to the prevention of coronary heart
disease.23 A German study found in August 2004 that volunteers eating
flavonoid-rich antioxidant dark chocolate seemed to make the blood vessels more
flexible, which helps prevent the hardening of the arteries that leads to heart
attacks. But experts cautioned that the weight gain from eating chocolate
outside the parameters of ‘moderation’ would cancel out the apparent
benefit.24 Closet Chocoholics beware! Whether you decide to eat chocolate for pure
pleasure or the good of your health and a sense of well-being, remember to do it
in moderation. COMMENT It has been necessary to neglect the gigantic panoply of fabulous
Chocolate History here, because it is so immense and deserves some pleasurable
leisure reading; also references to chocolate recipes. There is no shortage of
chocolate recipes, especially this time of year, in glossy magazines and books
dedicated to the subject. 25 References: 1.
Addiction: Being abnormally tolerant to and dependent on something that
is psychologically or physically habit-forming. 2.
Obsession: Compulsive
preoccupation with a fixed idea or an unwanted feeling or emotion, often
accompanied by symptoms of anxiety. (Psychiatry)
A recurrent, persistent thought, image or impulse that is unwanted and
distressing (ego dystonic) and comes involuntarily to mind despite attempts to
ignore or suppress it. 3.
Casanova, Italian a man notorious for many love affairs and his memoirs,
in French, describing his adventurous life died 1798. 4.
Italian study by doctors at the San Raffaele Institute for Research in
Milan, research team leader Dr Andrea Salonia, findings to be presented at the
“7th Congress of the
European Society of Sexual Medicine (ESSM)”, Conference in London, UK, 5th
December 2004. “Chocolate lovers – Howe sweet-toothed women have a much greater
appetite in bed” Daily Mail, 15th November, 2004, Nick Pisa,
Rome. 5.
‘Chocolate craving and the
menstrual cycle.’ Zellner
DA, et al. Dept of Psychology, Montclair State Uv. New
Jersey, USA. Appetite. 2004 Feb;42(1):119-21. 6.
http://webhome.idirect.com/~brainology/misc/chocolate.html 7.
http://www.inkabijou.co.uk/drugs2.htm
8.
‘Methylxanthines are the
psycho-pharmacologically active constituent of chocolate.’ Smit HJ,
et al. Dept of Experimental Psychology, Uv. of Bristol, Bristol, UK. Psychopharmacology
(Berl.).
2004 Nov;176(3-4):412-9. Epub 2004 8A. http://www.drugs.com/MTM/theophylline.html
8B.
Teratogenic: Anything
which produces non-heritable birth defects is said to be
Teratogenic. 9.
Endogenous: produced inside an organism or cell.
10.
‘Psychology and Lifestyle’
– The truth about chocolate (25 December 2002). http://maciamo_philo.tripod.com
10A. http://www.parklandtrading.com/users/thc4ms/whychoc.php
Taken from : http://www.cannabisculture.com/backissues/cc07/ss1.html 11.
http://www.chocolate.org/index.html
11A.
‘Radical Food – Deepening Our
Love Affair with Chocolate’ (From Winter 2003) by Anna Bond. http://www.organicanews.com
12.
‘Sustained antidepressant effect
of PEA replacement’. Sabelli H, et al. Rush
Uv. and the Centre for Creative Development, Chicago, Illinois, USA. J Neuropsychiatry Clin Neurosci 1996 Spr, 8:2, 168-71. 13.
‘News from the 22nd Congress of the European Society of
Cardiology’ Presentation: ‘Is There a
Relationship Between Chocolate Consumption and Obesity?’ Prof. Stefan
Rossner M.D. http://www.chocolateinfo.com/ne/ne_article_01p4.jsp
14.
http://www.wholefitness.com/chocolate.html
15.
http://encyclopedia.thefreedictionary.com/theobromine http://www.dogbreederonline.com/chocolate.htm 16.
http://www.rain-tree.com/chocolate.htm 17.
Study leader Prof. Peter
Barnes of the Imperial College London and the Royal Brompton Hospital 18.
Online journal of the Federation of American Societies for Experimental
Biology. 19.
‘Theobromine inhibits sensory
nerve activation and cough.’ Usmani OS, et al.
FASEB J 2004 Nov
17: [Epub ahead of print] 20.
“Chocolate, the new cough sweet”
Daily Mail 23rd November 2004. 21.
‘Cocoa has more phenolic
phytochemicals and a higher antioxidant capacity than teas and red wine.’ Lee
KW, et al. Dept. of Food Science and Technology, School of
Agricultural Biotechnology, Seoul National Uv., Seoul, S. Korea. J
Agric Food Chem. 2003 Dec 3:51(25): 7292-5. 22.
‘Chemopreventive effects of
cocoa polyphenols on chronic diseases.’ Weisburger JH. American Health
Foundation, Valhalla, New York, USA. Exp
Biol Med (Maywood). 2001 Nov; 226(10): 891-7. 23.
‘Diet and prevention of coronary
heart disease: the potential role of phytochemicals.’ Visioli
F, et al. Uv.
of Milan, Institute of Pharmacological Sciences, Milan, Italy.
Cardiovasc Res. 2000 Aug 18;47(3): 419-25. 24.
‘Study
finds chocolate seems to temporarily improve blood vessel health.’ Munich AP,
29th August 2004. Athens Medical School, Greece. 25.
Books e.g.’s : The
Discovery of Chocolate
by James Runcie, Jan. 2002. The “Belgian
Chocolates” Book by Belgian Chocolatier, Roger Geerts. Madame
Chocolate’s Book of Divine Indulgences by Elaine Sherman (1987). The
Art of Chocolate: Techniques & Recipes for Simply Spectacular Desserts &
Confections by Elaine Gonzalez, Frankie Frankeny. The
True History of Chocolate by Sophie D. Coe, Michael D. Coe. &c. |
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