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I should preface this by saying that migraine triggers are personal, so I might just be describing my own condition.
As a chocolate lover, I am vexed by the fact that some dark chocolates seem to be the sure path to migraines. I was wondering if anyone had any insight into what makes them that way. Oddly, for me certain brands and products are very, very likely to cause them while others do almost nothing. I know at some level these numbers are marketing, but I have found this variation among even the highest cacao chocolates.
The worst for me are very high cacao (85%) from more mass-market brands: Lindt, Cote d'Or, and Endangered Species. All but the smallest amounts of these will make me very ill. Whereas I can eat huge amounts of other brands, in either higher or lower cacao concentrations and I will be fine. Furthermore, there are flavors in common with these bars that seem related and kind of tip me off to a potential migraine.
I wonder if anyone here who knows cocoa processing well can point to any ingredients or whatever that are problematic. My thoughts are that commercializing a high cacao % (again, I know it's marketing) at a low price point means some things are done that render the chocolate inedible to folks like me. Maybe vanilla, maybe agents to bind the bar, perhaps the high cacao means that hide their worst beans in them?
Anyway, just wondered if anyone had any ideas.
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There doesn't seem to be a lot of scientific agreement on a) whether chocolate causes migraines for most migraine sufferers, and b) for those that chocolate does cause migraines for, which compound or compounds is causing it. Some say it may be from the caffeine, tyramine, or phenylethylamine. Caffeine is definitely lowered in the bean during fermentation so a longer fermented bean could be better for you if this is the cause, but no one I know writes their fermentation length on their packaging, except perhaps Claudio Corallo. Caffeine would also probably be higher in "longer bred" varieties like Criollo, but this could be subjective.
tyramine and phenylethylamine are such minor compounds in chocolate that I don't think anyone has studied how they differ in different varieties, origins, or fermentation lengths, and tyramine is found in so many other common foods like cheese, raspberries, and red wine that it would be hard to blame chocolate for upping your intake of this compound.
One things is for sure, the higher the percentage of cocoa solids in a bar, the more of these compounds they will have, but going from cacao percentage written on the packaging to cocoa solids is usually quite a puzzle since percentage is a sum of the cocoa solids and cocoa butter. There are a few posts on The Chocolate Life about how to attempt do this. I'd suggest you make a rough estimate of the cocoa solids of the brands that cause you problems vs. the ones that don't at the same cocoa percentage, and see if there's any correlation with migraine-causing ability.
You may want to check these sources:
Cephalalgia. 1997 Dec;17(8):855-62; A double-blind provocative study of chocolate as a trigger of headache.
Marcus DA, Scharff L, Turk D, Gourley LM.
Ann Allergy Asthma Immunol. 2003 Sep;91(3):233-40; Intolerance to dietary biogenic amines: a review.
Jansen SC, van Dusseldorp M, Bottema KC, Dubois AE.
Bletter, N. and D. Daly. 2006. " Cacao and its relatives in South America: An overview of taxonomy, ecology, biogeography, chemistry, and ethnobotany" in Cameron L. McNeil ed. Chocolate in Mesoamerica: A Cultural History of Cacao, University Press of Florida.
Nat is right on and extremely informative! Thanks for this excellent contribution.
Although my current understanding is that there is some debate about whether or not cacao seeds actually even contain caffeine. Nat, can you confirm that cacao seeds really do contain caffeine? Any external references that you have to validate it would be much appreciated.
FD, to add to what Nat said, I've been gathering data on the cocoa butter to cocoa solids amounts on bars that I've tasted. You might want to check my file on Choco Files called "Cocoa Butter and cocoa solids sorted alphabetically" to see if there any you've eaten. Then compare the amount of cocoa solids to try and find a pattern.
Lowe asked: "my current understanding is that there is some debate about whether or not cacao seeds actually even contain caffeine. Can you confirm that cacao seeds really do contain caffeine?"
Lowe, according to data collected by Minifie from multiple sources and tabulated on p.21 of "Chocolate, Cocoa, and Confectionery", cocoa nibs contain 0.07-0.7% caffeine. The same table puts the theobromine content of nibs at 0.8-1.4%
Also, Criollo beans have been found to contain more caffeine than Forastero beans (Kaspar, 2006). Furthermore, the theobromine/caffeine ratio has proved to be a clear indicator in differentiating Criollo and Forastero cocoas (INIAP, 2007).
This is interesting because it contradicts the common comparison of Criollo cocoa with Arabica coffee, and Forastero cocoa with Robusta coffee. (One of the characteristic differences between Arabica and Robusta coffees is that Arabica has about half as much caffeine than Robusta).
Hope this helps. You might also like to take a look at our database of scientific abstracts for more references:
Kaspar (2006) "Identification and Quantification of Flavanols and Methylxanthines in Chocolates with Different Percentages of Chocolate Liquor"
Quote from the abstract:
"The Criollo genus resulted in a significantly greater caffeine content in dark chocolate when compared to a product prepared with similar weight percentages of chocolate liquor from the Forastero genus. Conversely, the Forastero genus produced a chocolate that was significantly greater in theobromine when compared to a Criollo product with similar weight percentages of chocolate liquor.
INIAP (2007) "Project to Establish the Physical, Chemical and Organoleptic Parameters to Differentiate between Fine and Bulk Cocoa - PROJECT COMPLETION REPORT"
Quote from the abstract:
"The results of the project clearly indicated that the physical parameters measured had proved to be inconclusive in differentiating fine from bulk cocoas. On the other hand, the theobromine/caffeine ratio had proved to be a clear indicator in differentiating fine cocoa from bulk cocoa."
In my experience, the general practice seems to be that the higher the overall percentage, the higher the relative percentage of cocoa butter (without increasing the cocoa solids much).
[My guess on why they do this is it that this it's for economic reasons. That assumes that cocoa butter is cheaper than solids.]
Some terminology because I know you love this stuff.
What we think of as cocoa powder is what the industry technically calls "non-fat cocoa solids." Cocoa butter is also cocoa solids - so it's good to be careful in differentiating between the two when the goal is to be accurate and precise.
Cocoa powder almost always contains cocoa butter. A "high-fat" cocoa powder will consist of 20-24% fat by weight; a "low-fat" cocoa powder will consist of 10-12% fat by weight. It's really expensive (in part because it's time consuming) to go much lower than this. Cocoa powders making "non-fat" claims can do this because of labeling regulations that allow "non-fat" claims when the amount is below a certain threshold per serving (usually less than 1/2 gram).
FYI generally, cocoa butter is generally more expensive than cocoa powder- often much more expensive.
Thanks. Using the most precise language possible helps to avoid confusion, so I'm all for using the most accurate terms possible.
Unfortunately, many people aren't that precise or use terms in the wrong way. I think I took my use of these terms from an article in The Nibble: ""Cocoa butter is the natural vegetable fat present in the cacao bean. Beans are approximately 52% cocoa butter by weight (the amount varies by the variety of cacao bean); the rest is cocoa solids"
My line of inquiry started with wondering if there was any correlation between fat content and my enjoyment level (designated by my rating). Thus far I haven't really found out any such correlation, but I still want to differentiate them. So overall a cacao bean has fat and non-fat. I'm trying to be even more precise than cocoa powder since that also has some fat in it. For example, the Mast Bros and Rogue Piura bars that I'm currently reviewing only list cacao/cocoa beans and sugar as their only ingredients. What are the best terms for the 2 components of the beans? How about "cacao fat" or just "fat" for one? What is the other part? Solids, powder, liquor, or mass all seem problematic since they actually have some fat. Is there any term for the non-fat part? It sounds like "non-fat cocoa solids" may be the closest even if that contains some fat.
BTW, I've also been using "cocoa butter" as synonymous with "cacao fat" although I guess they're not really identical. I assume that all of the fat is in the cocoa butter, but that cocoa butter has more than just fat. Is that accurate?
Thanks for your patient help with splitting hairs in this minutia.
The first link to The Nibble article is broken for me. The second one takes me to The Nibble glossary on chocolate.
The entry on cocoa butter contains a lot of inaccuracies - for example, there is more than one way to get cocoa butter from liquor. Hydraulic presses are one, expeller presses are another. I won't go on nitpicking the article because I will be here all night.
In pure cocoa mass, the only fat is cocoa butter. And yes, it is a vegetable fat, and no one whose opinion I defer to uses the phrase "cocoa fat" to refer to cocoa butter. So you can drop cocoa fat from your lexicon.
The Nibble entry is also inaccurate in that they refer to the "powder" as solids. Technically (and this is according to the USDA Standards of Identity), cocoa butter is a solid (it is solid at room temperature) and what we call powder is "non-fat cocoa solids."
When looking at an ingredients list, you have to list added things you add to the recipe. When you see an ingredients label that says cocoa mass, sugar, cocoa butter it means that the chocolate maker has added extra cocoa butter. If the ingredients list only cacao/cocoa beans, then the bar contains only the naturally occurring quantity of cocoa butter.
Cocoa mass and cocoa liquor are different names for the same thing. The non-fat part of cocoa mass is "non-fat cocoa solids." The fat part of the cocoa mass is cocoa butter. By definition, non-fat cocoa solids contain no fat; that's a technical definition, not a marketing/labeling definition.
I suppose cocoa butter and cocoa fat are synonymous - but you can clear up the confusion by not using cocoa fat. Cocoa butter has more than fat in it in the same way that butter has more than fat in it, though cocoa butter contains almost no water. Cocoa butter contains aromatic compounds (even if it has been deodorized there's still some aroma) and might also contain some teeny-tiny small particles of non-fat cocoa solids that can't be filtered out.
There is a correlation between cocoa butter content and texture, though this relationship is not necessarily straightforward when lecithin is factored in. If you eat a Bonnat chocolate bar you get a very soft, buttery mouth feel because there's a lot of extra butter in his chocolate (how much depends on how much occurs naturally). It's a stylistic choice and you may or may not like it. Another aspect of texture attributable to cocoa butter content is the "hardness" (melting point) of the cocoa butter. Butters with lower melting points are "softer" than butters with higher melting points.
:: Clay
From Clay "FYI generally, cocoa butter is generally more expensive than cocoa powder- often much more expensive."
So why do think there's generally higher fat content in higher percentage bars? By adding extra cocoa butter the makers are decreasing their profit margin. It doesn't seem like it's for taste because IMO extra cocoa butter weakens the taste. But maybe the makers just think most people couldn't handle that much "non-fat cocoa solids". What's your opinion?
Please reply to my latest posts on the "Cocoa Butter and Cocoa Solids" thread.
Note: I guess that "Cocoa Solids" should have been "Non-fat cocoa solids".
There is no straight-line answer to this. Cocoa butter will weaken the flavor ... if it's deodorized. If the cocoa butter is pressed from the same beans that the chocolate is made from and the butter is not deodorized then the flavor isn't diluted.
When it comes to people handling or not handling the non-fat cocoa solids, there are taste and texture issues. If you make cheap chocolate with cheap beans then reducing the amount of non-fat solids is necessary because they taste nasty. Cover up the nasty flavor by alkalizing, adding sugar, milk, and vanilla, and you have something that might be palatable, but does not have a whole lot of chocolate enjoyment to it - for me.
The point is to separate the two different tasting aspects, texture and flavor.
Thanks to both of you. I had been scratching my head about this for years, but had only recently thought to find some folks to compare notes.
I am a science nerd, so understanding that the consensus on migraines and chocolate was no biggie. I even get the conclusive "proof" is elusive. But the fact that certain bars, even in small amounts, seemed to drive me around the bend were what peaked my interest. I wondered if there was anything unique about their chemistry that might point into certain directions.
First, as far as caffeine is concerned, I am not really sure how to proceed. I drink coffee with little issue, unless I have a lot and then stop and get a withdrawl headache. But I know from my experiences with coffee that the molecules are somewhat different among different plants: kola nuts, yerba mate, tea, and even arabica versus robusta coffee all vary in how their xanthine alkaloid effect the CNS.
The chart Lowe provided was interesting. If anything, it pointed to cocoa solids as potential culprits. I'd have thought that cocoa butter would be cheaper, but perhaps the use of large amounts of solids in relatively inexpensive bars leads to low quality solids being used? I realize that 'cheaper' is almost totally meaningless, since bean variety, growing, and processing are all factors in the final product.
And I still hold out the prospect that there are additional flavorings added to these bars that are the true culprits.
Thanks for humoring me. Understand that chocolate love can be pretty painful for some of us some of the time!
But I know from my experiences with coffee that the molecules are somewhat different among different plants: kola nuts, yerba mate, tea, and even arabica versus robusta coffee all vary in how their xanthine alkaloid effect the CNS.
Just to clarify, the specific methyl xanthine alkaloids (theobromine, caffeine, and theophylline) do not differ in their makeup, but the relative amounts of each differ between all these plants, and between varieties of each plant as stated above with criollo vs. forastero cacao. There has been some claims that yerba mate contains a different xanthine than caffeine, called mateine that is a stereoisomer of caffeine, but this is impossible since a stereoisomer must have an optical or chiral center (one atom in the structure that has 4 different molecules attached to it, so that a mirror image of this chiral center cannot be rotated back to completely overlap itself), and caffeine most definitely does not have a chiral center.
But there's so many hundreds if not thousands of other compounds in all these plants that could change how they affect your body or how the xanthines are absorbed. This makes arguing about caffeine composition a bit moot. None of the percentages of these other compounds will be marked on chocolate packaging, and even for the same packaging, ingredients list, and nutrition info, the percentages of these compounds could fluctuate alot.
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Halloween fun comes to Sony Online Entertainment's lineup of games this month. Find out what's in store after the jump.
Take a stroll through the Sleeper's Tomb in a new EverQuest II update trailer.
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EverQuest II takes roleplaying up a notch with the launch of the new SOEmote feature.
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Find out about exhibitions, activities, tours and talks at Birmingham Museums
Aston Hall, Blakesley Hall and Soho House provide a choice of spectacular and elegant locations for your dream wedding.
24th September 2009
The Discovery of the Staffordshire Hoard - and What Happens Next
The first pieces of the Staffordshire hoard were found in early July 2009 by Mr Terry Hibbert while he was metal detecting in a field in southern Staffordshire. Mr Herbert reported the find to the Portable Antiquity Scheme's Finds Liaison Officer for Staffordshire and the West Midlands, based here at Birmingham Museums & Art Gallery. Because the find was so important, English Heritage and Staffordshire County Council funded an archaelogical excavation which was carried out between 24 July and 21 August by Birmingham Archaeology. Following the excavation Mr Herbert found a few more pieces , but a final search of the site 14-15 September by a specialist police remote sensing team found nothing else, so it is likely that the entire hoard has been recovered.
At least 1,500 artefacts and fragments were discovered. Most of the complete objects are made of gold - the hoard contains about 5 kilograms (11lbs) of gold - but there are also items of silver and copper alloy. The hoard is unusaal because it largely seems to be made up of fittings that have been stripped from the hilts of swords and daggers (mostly pommel caps and hilt plates). No trace was found of any sword or dagger blades. In addition to the fittings, the hoard also contains parts of a helmet, plus at least two Christian crosses. Many of the gold items are decorated with pieces of garnet, a deep red precious stone. Others are covered in fine filigree work, or carry patterns made up of animals with interlaced bodies.
The hoard was declared to be Treasure at a coroner's inquest held at Cannock on 24 September. Under the 1996 Treasure Act any gold or silver objects found that are more than 300 years old are Treasure, along with any objects found with them. As Treasure, the hoard belongs to the Crown, but in practice interested museums can acquire it by paying the finder and landowner its commercial value. This will be assessed by the Treasure Valuation Committee, an independent body of experts. Birmingham Museum and Art Gallery, the Potteries Museum and Art Gallery, Stoke-on-Trent, and Staffordshire County Council are hoping to acquire the hoard jointly so that it can be kept in the West Midlands.
Artefacts from the hoard will be on display at Birmingham Museum and Art Gallery from Friday September 25. More news about this to follow.
View images of the Staffordshire hoard on Flickr.
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Student's report led to Strauss arrest
Former South Adams Elementary School principal Brian Strauss told Indiana State Police investigator Bobby Jackson that he did not believe that behavior that led to his Thursday's arrest for sexual misconduct charges with a minor was unlawful.
In an affidavit released from the office of LaPorte County Prosecuting Attorney Robert Szilagyi, detective Adam Hannon, who investigated the case that led to Strauss's arrest, said that this past Aug. 21, a female who was a minor at the time, reported to Deputy Rashaun Sinclair that she had been involved in an inappropriate relationship, which evolved into a sexual relationship, with Strauss while he was employed as a teacher at South Central School Corporation.
She then told Hannon that she began an online correspondence with Strauss in the summer of 2008. Initially the correspondence consisted of casual conversation, she said, but in the fall of 2008, her freshman year, the correspondence transitioned to content that was sexual in nature.
The content of those conversations involved self-gratification, said the minor, with Strauss instructing various means of self-gratification, requesting that the minor perform those acts.
Between the freshman and sophomore years, the minor described several sexual encounters with Strauss.
The affidavit states that the minor described an additional sexual encounter with Strauss when she was a member of his driver's education class in the summer of 2009. The minor had noted that Strauss and her had prefabricated additional driving time in order to perform additional acts of self-gratification.
"Brian (Strauss) was concerned with other motorists observing this activity and ceased touching when there was nearby traffic," stated the affidavit.
The official document goes on to state that in an interview with Jackson at the Berne Police Department on Sept. 29 of this year, Strauss confirmed that a relationship existed with the minor when he was employed at South Central Schools.
"He admitted to having correspondence with her via the Internet," stated the affidavit.
The document states that Strauss admitted that the conversation eventually led to discussion and demonstrations of various acts of self-gratification. The female admitted that the relationship escalated beyond that.
"Brian confirmed that they fabricated drivers training time to allow them to be along together," reported Hannon in the affidavit. "He denied that any physical contact had occurred with the minor. Brian noted that attempts were made to discontinue the relationship, but the minor would assure him that everything was alright. Brian mentioned that he allowed the relationship to continue because he enjoyed receiving the attention," stated the document.
As a result of the detective's findings, Strauss was arrested by LaPorte County authorities and charged with sexual misconduct with a minor, a Class B felony; sexual misconduct with a minor, a Class C felony; child solicitation, a Class C felony and vicarious sexual gratification, a Class D felony.
Strauss was arrested at his home on Thursday afternoon and was being held on bond of $35,000 at LaPorte County Jail.
Strauss tendered his resignation to South Adams School Superintendent Scott Litwiller on Oct. 3, effective immediately.
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AT&T Taps More Kids for Youthful Publicity, Adds Mother's Day Theme to 'It's Not Complicated'
Let's kill two birds, shall we? AT&T must really like little kids. First, we had the Beck Bennett commercials that ran incessantly during March Madness (and still run; check out the newest Mother's Day-themed "It's Not Complicated" clip from BBDO after the jump). Now, the telecom giant seems to think we want more, more, more. The latest work from Dallas-based multicultural agency Sanders\Wingo shows young'ns on their mobile devices, saying things like, "In my day…our connection was so slow, we had to take turns online."
Some viewers may find this cute, others may find it scary, but as kids become more and more comfortable with the latest technology, these types of spots should become the norm. We already have videos of babies who can swipe a page on an iPad, but can't turn the page in a book or magazine. Regardless, kids will always have to eat the trope-filled Brussels sprout before they get to use any of these devices, and that's how we get the thirty-second "Veggies."
Check out the second spot, "Haircut," the aforementioned "It's Not Complicated" Mother's Day effort and credits for all after the jump.


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World's most powerful women 2014
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Here's a look at the world's most powerful women of 2014, as complied by Forbes.
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