Chemicals in Chocolate - Chapter 4 Anandamide Antioxidants Cadmium Caffeine Cannabinoids Catechins Copper Epicatechin Fatty Acids Histamine Iron Magnesium Methylxanthines Opioids Oxalic Acid Phenylethylamine Polyphenols Procyanidins Serotonin Spermine Sterols Tannins Tetrahydro-beta-carbolines Theobromine Theophylline Tyramine Tryptophan Health Benefits and Problems - Chapter 6 Acid Reflux Acne Allergies Aphrodisiac Asthma Blood Sugar Problems Cholesterol Colic Constipation Depression Detox Diabetes Eating Disorders Energy Food Intolerance Headaches Heart Problems Heartburn Immune Function Migraine Mood Changer Multiple Sclerosis Nutrition Oesophagitis Oxaluria Pre-Menstrual Syndrome (PMS) Rheumatism Sleep Problems Tooth Decay Toxicity Weight Problems Food Intolerance and Allergy Chapter 7 helps you determine if you have a problem with chocolate. A unique system of testing, using elimination diets, is given in a step by step format. Chapter 8 provides additional information that might be needed for the tests in the previous chapter, focusing on the food chemicals: Caffeine and theobromine Histamine Oxalic acid Phenylethylamine Serotonin Tyramine Chapter 9 provides additional information that might be needed for the tests in chapter 8, focusing on the ingredients most often found in chocolate: Artificial Sweeteners Eggs Milk Soya Sugar Vanilla |