Hi,
I was looking at the food intolerence list that mike is keeping and the chocolate thing has got me down and so i thought i"d get some clarification. Is it the actual chocolate that is giving people problems or the dairy or soy that is in chocolate? Have any of you tried cocoa powder in things and had problems. Before MC, I had problems with dairy and carageen and so ice cream and soy ice cream gave me problems. Back then I made a fantastic "milk shake" with silken tofu, frozen bananas, cocoa powder, honey or maple syrup, and vanilla. I am hoping to someday skip the tofu, but still get a cold drink with just the other ingredients. So, I was wondering if the people who listed chocolate had ever tried just cocoa powder and how they did. Thanks.
Love,
Cristi
chocolate
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
For chocolate I'm guessing it could be any one of the following parts of it.
Cocoa, Dairy (casien,lactose, or even whey) or it could even be some other ingredient (artificial flavoring, coloring, etc).
One could rule out the parts. Like you said trying cocoa powder on it's own, etc.
If you are fructose intollerant (or have malabsorbtion issues) be carefull of the banana, honey and maple syrup, all very high in fructose. Also, if you are alergic to latex beware of bananas (at least I think this is correct).
I know it sucks to figure this out, but once you do you can add back other foods on a trial basis to see if it was other things. For me once I found that fructose was a real issue I was able to add back things that I thought were problems for me but weren't.
HTH
Mike
Cocoa, Dairy (casien,lactose, or even whey) or it could even be some other ingredient (artificial flavoring, coloring, etc).
One could rule out the parts. Like you said trying cocoa powder on it's own, etc.
If you are fructose intollerant (or have malabsorbtion issues) be carefull of the banana, honey and maple syrup, all very high in fructose. Also, if you are alergic to latex beware of bananas (at least I think this is correct).
I know it sucks to figure this out, but once you do you can add back other foods on a trial basis to see if it was other things. For me once I found that fructose was a real issue I was able to add back things that I thought were problems for me but weren't.
HTH
Mike
Cristi,
I can eat cocoa powder just fine. I've never found a product commercially available the is chocolate and intolerance free. I think Karen knows of a dark chocolate bar that's safe. I use cocoa powder in are meringue cookies and coffee with sugar. Funny, I make those two things about the same time every month. LOL
Love, Jean
I can eat cocoa powder just fine. I've never found a product commercially available the is chocolate and intolerance free. I think Karen knows of a dark chocolate bar that's safe. I use cocoa powder in are meringue cookies and coffee with sugar. Funny, I make those two things about the same time every month. LOL
Love, Jean
Be kind to everyone, because you never know what battles they are fighting.
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annie oakley
- King Penguin
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Cristi,
As has already been pointed out, the problem with chocolate is usually the soy lectins, or dairy ingredients, (in milk chocolate).
Cocoa should be safe for most people, theoretically, at least. Cocoa can provide an interesting benefit for some people who are lactose intolerant. If you are lactose intolerant, for example, but still produce about 15 to 20 percent of a normal rate of the lactase enzyme, you can digest milk, if you add a little cocoa to it.
The cocoa has the ability to amplify the effectiveness of the lactase that the body is producing, by a factor of around 5 or 6. It just takes a small amount, (you may have to experiment to find the correct dose), and more won't work any better than the minimum correct rate. No one knows why it works, but it does work. That's why some people who are lactose intolerant can drink chocolate milk, but not regular milk. It won't help, however, for those who are casein intolerant.
Love,
Tex
As has already been pointed out, the problem with chocolate is usually the soy lectins, or dairy ingredients, (in milk chocolate).
Cocoa should be safe for most people, theoretically, at least. Cocoa can provide an interesting benefit for some people who are lactose intolerant. If you are lactose intolerant, for example, but still produce about 15 to 20 percent of a normal rate of the lactase enzyme, you can digest milk, if you add a little cocoa to it.
The cocoa has the ability to amplify the effectiveness of the lactase that the body is producing, by a factor of around 5 or 6. It just takes a small amount, (you may have to experiment to find the correct dose), and more won't work any better than the minimum correct rate. No one knows why it works, but it does work. That's why some people who are lactose intolerant can drink chocolate milk, but not regular milk. It won't help, however, for those who are casein intolerant.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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artteacher
- Rockhopper Penguin
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Hi there,
I agree about it being the dairy, lecithin, or who knows what in chocolates that could be the problem. I think the manufacturors might not be obligated to list every additive or filler if it is below a set limit. Anyway, all milk chocolates are bad, as are all dark chocolates below 70% cocoa content.
Lindt 70% Dark Chocolate, despite it's ingredient list, which seems to indicate that it is tolerable, will give me D for a week!!!!
One that I can eat buckets of with no problem is Green & Black's Dark organic chocolate 70%. The ingredients are:
Organic Cocoa Liquor, Organic Raw Cane Sugar, Organic Coaoa Butter, Emulsifier, Soy Lecithin, Organic Vanilla.
I think it's interesting to note that "organic" and "vegan" are the two phrases that show up consistantly in the things that I CAN eat. (like MoonRose soymilk). I assume this is a non-GMO product as well.
Wayne, or Mark, do you have any thoughts on this? I don't know enough about organic chemistry.
Love, Marsha
I agree about it being the dairy, lecithin, or who knows what in chocolates that could be the problem. I think the manufacturors might not be obligated to list every additive or filler if it is below a set limit. Anyway, all milk chocolates are bad, as are all dark chocolates below 70% cocoa content.
Lindt 70% Dark Chocolate, despite it's ingredient list, which seems to indicate that it is tolerable, will give me D for a week!!!!
One that I can eat buckets of with no problem is Green & Black's Dark organic chocolate 70%. The ingredients are:
Organic Cocoa Liquor, Organic Raw Cane Sugar, Organic Coaoa Butter, Emulsifier, Soy Lecithin, Organic Vanilla.
I think it's interesting to note that "organic" and "vegan" are the two phrases that show up consistantly in the things that I CAN eat. (like MoonRose soymilk). I assume this is a non-GMO product as well.
Wayne, or Mark, do you have any thoughts on this? I don't know enough about organic chemistry.
Love, Marsha
Hi Cristi!
Sadly, I have not yet found a chocolate I can tolerate. I think I have tried most of the "plain" ones that have been recommended here. That's why I list chocolate as one of my intolerances. Sigh.
Love,
Polly
Sadly, I have not yet found a chocolate I can tolerate. I think I have tried most of the "plain" ones that have been recommended here. That's why I list chocolate as one of my intolerances. Sigh.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Hi,
Here's what I think that might be a problem with GMO things, such as the soy you mentioned.
The altered gene/s make changes in these "messed-with" foods, such that the sequences are rearranged of the molecules. Therefore, these changes may be recognized by the eater's body as foreign, and thus, an immune reaction occurs, but only to the modified foods.
Make sense?
Yours, Luce
Here's what I think that might be a problem with GMO things, such as the soy you mentioned.
The altered gene/s make changes in these "messed-with" foods, such that the sequences are rearranged of the molecules. Therefore, these changes may be recognized by the eater's body as foreign, and thus, an immune reaction occurs, but only to the modified foods.
Make sense?
Yours, Luce
Sally,
Wow! I wish I knew a tenth as much as you seem to think I do. LOL.
I found that little trick about the cocoa after I first discovered that I was suddenly unable to drink milk without getting sick. I thought that I had just become lactose intolerant. Unfortunately, it wasn't that simple.
Marsha,
I suspect that one of the primary reasons why organic products work better for many /most of us, has to do with the preservatives that are not present with organic foods.
Have you seen this site? It contains an excellent discusson about the various types of preservatives used in various foods, and toward the end of the article, there is a list of the six sulfiting agents currently allowed in packaged foods, and the names by which they are listed on food labels. There's also a list of food catagories which shows the typical maximum residual sulfer dioxide equivalent levels that are allowed, for the respective food catagories. Very good info, if you're sulfite-sensitive. There is also a mention of the symptoms often reported by sulfite-sensitive people.
http://chemistry.about.com/gi/dynamic/o ... /formj.htm
Love,
Tex
Wow! I wish I knew a tenth as much as you seem to think I do. LOL.
I found that little trick about the cocoa after I first discovered that I was suddenly unable to drink milk without getting sick. I thought that I had just become lactose intolerant. Unfortunately, it wasn't that simple.
Marsha,
I suspect that one of the primary reasons why organic products work better for many /most of us, has to do with the preservatives that are not present with organic foods.
Have you seen this site? It contains an excellent discusson about the various types of preservatives used in various foods, and toward the end of the article, there is a list of the six sulfiting agents currently allowed in packaged foods, and the names by which they are listed on food labels. There's also a list of food catagories which shows the typical maximum residual sulfer dioxide equivalent levels that are allowed, for the respective food catagories. Very good info, if you're sulfite-sensitive. There is also a mention of the symptoms often reported by sulfite-sensitive people.
http://chemistry.about.com/gi/dynamic/o ... /formj.htm
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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artteacher
- Rockhopper Penguin
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Thanks Wayne,
I'll check out the site . . .
Marsha
I'll check out the site . . .
Marsha