And the study wasn't even paid for by some chocolatiers' association! Posted by Raia (Member # 4700) on :
*has been coughing all day*
*likes remedy*
*wanders off to search in kitchen*
Posted by The Rabbit (Member # 671) on :
::cough:: chocolate!! ::cough::
Posted by Noemon (Member # 1115) on :
I don't have a cough, which I attribute to the fact that I'm slowly making my way through a bar of Chocovic Guaranda.
The sacrifices I make for my health...
[ November 22, 2004, 02:24 PM: Message edited by: Noemon ]
Posted by PSI Teleport (Member # 5545) on :
Bless you Andes mints.
Posted by Derrell (Member # 6062) on :
Who in their right mind, would volunteer to ingest capsaicin? Isn't that the primary ingredient in pepper sray?
Posted by Kayla (Member # 2403) on :
Why would you need a reason to eat chocolate? Posted by MEC (Member # 2968) on :
So you could eat more! Duh! Posted by katharina (Member # 827) on :
I want chocolate...
Posted by Noemon (Member # 1115) on :
Some of my favorite foods include capsaicin.
Now inhaling capsaicin gas, that doesn't sound like much fun. I might do it though, depending on the quality of chocolate they'd give me. For, say, five Dagoba bars (or whatever that brand is called), I'd probably be willing to take a snort of the stuff.
Posted by Glenn Arnold (Member # 3192) on :
If you noticed, the subjects inhaled capsaicin (probably vapor) until they coughed. Subjects who were given the chocolate derivative required more capsaicin before they coughed. So they were increasing the dosage until they reached a threshold, rather than walloping them with pepper spray.
I'd be really interested in this therapy, since I have a chronic cough that comes on about every September and runs through December. I have been known to throw my back out by coughing. So far the only thing that has had any affect on it has been codeine, which, as they point out, is really annoying over long periods.
Posted by Derrell (Member # 6062) on :
Does this mean that the FDA is going to reclassify chocolate as a drug and require us to get a prescription to get it? Posted by Mike (Member # 55) on :
But I'm running low! What am I going to do? Posted by Noemon (Member # 1115) on :
Buy more chocolate, of course. Which do you prefer, the Ocumare or the Guaranda?
Posted by sarcasticmuppet (Member # 5035) on :
My dad went to Switzerland and sent me chocolate. Shuffhousen cobblestones -- Little squares of chocolate with little toffee bits mixed in.
I love my daddy. Posted by Teshi (Member # 5024) on :
*has no chocolate*
Posted by King of Men (Member # 6684) on :
My mother just sent me my advent calendar for the year. Now, the question is, do I have the willpower to wait for December, and portion out the chocolate one day at a time? Or will I succumb and scarfle it all in one go? Stay tuned...
Posted by ElJay (Member # 6358) on :
I'm betting on scarfing. 'Cause you're weak, weak!
Posted by King of Men (Member # 6684) on :
But at least I can spell 'scarfle.'
Posted by ElJay (Member # 6358) on :
Which isn't a work I'm familiar with. Neither is dictionary.com. ?
Posted by Cecily (Member # 5675) on :
Speaking of scarfing, I am enjoying the most generic and delectable chocolate covered peanuts as I type...and my keyboard is a little worse for wear I suppose. Posted by The Rabbit (Member # 671) on :
You Thanksgiving is this week and the traditional thanksgiving feast includes an array of foods that are native to the Americas -- prepared following European (English) tradition. The native American foods that seem glaringly missing from the traditional menu are chocolate and chilli's.
Of course, if you make mole' with the left overs, this resolves the problem but mole' is not a European style dish and this is leftovers not the big meal.
So, what is the best way to incorporate chocolate and chilli peppers into the thanksgiving meal?
Posted by jexx (Member # 3450) on :
Actually, one year my cousin-in-law grilled a turkey (the whole thing!) using a lime and chile sauce/marinade. It was delicious~! And very Thanksgivingy. Of course, I grew up in the Southwest, so my taste buds are slightly skewed. Posted by Mike (Member # 55) on :
quote:Buy more chocolate, of course. Which do you prefer, the Ocumare or the Guaranda?
Hmm, I see a trip to Trader Joe's in the near future.
I think I'm slightly more partial to the Guaranda. It's a somewhat lighter flavor, but still complex enough to be interesting. I'm also a big fan of Valrhona Noir Amer 71%, which is very similar to the Guaranda, but a little more substantial. I can't quite describe the Tamarina; all I can say is... mmmmmmm. (Though I tried the regular Michel Cluizel Noir de Cacao and Grand Noir and wasn't particularly impressed.) Only problem is I'll have to mail order to get more of the 1ers Crus; I bought the bar I have in Montreal.
So Neomom ( ), what's your favorite?
Posted by Verily the Younger (Member # 6705) on :
quote:Who in their right mind, would volunteer to ingest capsaicin? Isn't that the primary ingredient in pepper sray?
Yes, but it's also the active ingredient in chili peppers. I'm quite fond of the stuff, myself. I love eating foods that contain capsaicin.
Posted by The Rabbit (Member # 671) on :
In the article where is says “We gave them the equivalent of about two cups of cocoa,” do you think they meant 2 cups of hot chocolate or 2 cups of cocoa powder?
Posted by Mike (Member # 55) on :
*scarfs down a couple cups of cocoa powder*
*coughs*
It didn't work! Posted by The Rabbit (Member # 671) on :
OK, I now have a definitive answer on dosage.
From the full scientific article, I found that the dose studied was 1000 mg (1 g) of theobromine.
From the web site for the International Cocoa Organization, cocoa contains between 1.89% and 2.69% theobromine. Which means that you would need 50 g of Cocoa or about 1/2 cup for effective cough treatment.
You could also drink 3 liters of the average powdered chocolate drink or eat 100 grams of a 70% cocoa chocolate bar.
1 bar of Cote d'Or Noir Noir -- better than codeine.
[ November 23, 2004, 03:52 PM: Message edited by: The Rabbit ]
Posted by xnera (Member # 187) on :
I have obviously been playing too much Final Fantasy VIII, because I saw this thread's title out of the corner of my eye and thought it said "Yet Another Reason to Eat Chocobos". Mmm... tastes like chicken!
Back to the topic at hand. I had a craving for chocolate the other day, but had no money on hand. A quick ingredient search on allrecipes.com turned up this cake, which would have been great if it had baked properly. I left it in the oven about ten minutes longer than they said, and it still came out very uncooked in the middle. *sighs* Guess I need to calibrate my oven again.
I have yet to eat a Dagoba bar, or any other type of speciality chocolate. I am deprived (and, quite possibly, depraved). I will have to buy a bar or three the next time I have a little extra money.
Posted by Mike (Member # 55) on :
Dagoba, by the way, is good but not spectacular.
I'm not really a fan of Cote d'Or and a couple of other bars of chocolate I bought in Montreal. Whose names escape me.
Posted by PSI Teleport (Member # 5545) on :
quote: Hmm, I see a trip to Trader Joe's in the near future.
I'm fondly remembering the three-foot box of truffles my husband bought me when we were dating. : )
Posted by The Rabbit (Member # 671) on :
quote:I'm not really a fan of Cote d'Or
Blasphemy!!!
Do you also disdain Callebaut and Galler?
Posted by Tater (Member # 7035) on :
Chocolate = medicine? Can't argue with that logic. I can just see the uproar now. Children everywhere saying "But moooom, I have to have the chocolate before dinner or I won't be able to stop coughing!" Those rascals.
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