Dark, decadent, smooth and creamy, flat almost bitter to sweet and luxuriant, that is chocolate.  Chocolate derived from the Aztec chocolatl (meaning food of the gods).  The cocoa comes from the cocoa tree (Threobroma Cocoa).  The original drink was a mixture of cocoa, cinamin and chili pepper.  A Jusit priest described it as “Loathsome to such as are not acquainted with it, having a scum or froth that is a very unpleasant taste.”  

In the mid sixteenth century chocolate sold in Europe for 50 to 75 pence or about 50 to 75 dollars a pound.  Europeans dropped the chili powder and later added sugar as it entered the market and became more popular sweetening the taste.  Cocoa was a welcome and valuable addition to any ladies dowry.

A more modern version of a rich thick European chocolate drink follows:

• 3.5 ounces cocoa powder
• 3.5 ounces super fine or powdered sugar
• 3.5 ounces butter
• 3.2 ounces white flour
• 1quart Milk
• 1 egg
• 1 teaspoon vanilla extract

In a medium temperature saucepan, melt butter and sugar allowing the sugar to melt.  Then add the egg following with blend of cocoa and flour.   Stir to blend all the ingredients.  Add the vanilla and then incorporate the milk slowly to the consistency you desire.  Taste testing is not required, but seems appropriate to learn how it feels on the palette at various thicknesses. 

Go Aztec and add a little chili pepper (not chili powder) or a little cinnamon.  In Mexico today you can still get cocoa with chili pepper and cinnamon.  it now also has sugar making it a far pleasanter drink than its ancient cousin.

Chocolate stands on its own, it is a basic ingredient and it coats and covers an array of treats.  What’s not to like about chocolate?  Well sure you have the extra weight, the sticky fingers and the trail left by the toddler… or was that you?  Chocolate, dark more than others has some real benefit, one it being high in antioxidants.  For some there are more serious negative issues with headaches and other less pleasant symptoms. 

Many common chocolate bars have very little chocolate (too expensive), but often have synthetic carrageenan to make them creamer since the more expensive cocoa butter has been removed.  Synthetic carrageenan can be a direct ingredient or is added through a common ingredient found in most powdered milks.  Powdered milk is an essential component of of milk chocolate dating back to the mid 18 hundreds when it was first created.  Synthetic carrageenan is a modern addition that is unnecessary and dangerous compounded by the fact that it often contains synthetic MSG.

In the not so distant past we found a source for pure cocoa that is straight from the bean to you without any additives.  It is a great product, but for some it may not be a solution.  Tyramine a natural component of the cocoa bean can cause elevated blood pressure in some people and result in headaches similar to those with synthetic MSG.  Tyramine is not an additive and is not a problem for most people, but for those finding headaches from cocoa powders without any additives the problem may be chocolate itself.  Chocolate is a natural product, but is comprised of over 380 different chemicals caffine and tyramine being just a few.  We know caffine can cause headaches for some.

Interestingly for those not sensitive to Tyramine, enough dark chocolate can cure some headaches.  This is due to the levels of magnesium found as a natural property of chocolate.  A small drink of epson salts has far more magnesium and will produce the same result if you are not addicted to chocolate.  Do not over do the magnesium.  Tyramine is also found in some soy, and cured or hard cheeses or other aged foods like salami and sausages.

Those typically sensitive to synthetic MSG are also sensitive to carrageenan, sodium nitrate, synthetic MSG, tyramine, aspertame and some food colorings.  All of these will instigate a headache and all the other not so fun symptoms, when blood vessels spasm reducing oxygen flow with elevated blood pressure.  Magnesium  stabilizes blood vessels.  Too low a level of magnesium and blood vessels can react to minor shifts caused by chemicals you ingest.

Our solutionis still to limit processed foods and to cook from scratch.  Sadly, for now, we do not have a solution to those craving chocolate and sensitive to tyramine.  We will keep searching.

In the mean time, consider this interesting thought.  When the body is low on magnesium (serum ionized) blood vessels are less stable allowing them to more easily expand or contract.  Magnesium is an important factor in a balanced body stabling blood vessels   Alcohol, stress and ministration are typical events that lower the body’s magnesium levels which can also leave one susceptible to headaches.  Some people seem to naturally run with lower levels magnesium.  Magnesium and riboflavin/vitamin B2 is often suggested as a dietary recommendation for those suffering with migraines.  Magnesium shots are a medical solution that provide several months relief for some suffers.  Will it work for you?  As with many things the only way you personally will know is to try.  If you look for magnesium to consume only use magnesium that ends in ‘ate”, like magnesium sulfate.  Do not consume magnesium with a name ending in chloride or oxide.

Adults require about 310 to 420mg of magnesium a day.  Foods like wheat germ, beans, soy products, whole grains, seafood, dark green leafy vegetables, bananas (bananas are a migraine trigger in some people) and milk help supply this need, but initially you may need a supplement to get back in balance.  And we have to watch the soy products since some incorporate synthetic carrageenan.  Finally, you can ingest too much magnesium, so getting a blood test to confirm you are low and a recommended dosage might be the best way to go.  Vitamin B2 is recommend, but should not be taken alone, but as a B complex.  Taking one B vitamin can throw off or eliminate others needed for the body.  Twenty-five mg should be all that is needed.  Those tested with 25mg of B2 had as good a result as those ingesting 400mg or more.

Can magnesium and B2 offer relief, you tell us your experience.  Obviously, staying away from harmful chemicals is a positive step even if they do not cause headaches, they cause other problems.  Where the headaches, nausea and other painful symptoms have blown the whistle on real dangers, having a relief from such pain would be great.  Taking magnesium as a headache reliever may work, but bringing magnesium levels up has the potential of avoiding them entirely.  Taken as a nutrient in foods is the best alternative, but it again may not be enough to normalize a body that has gone too low.  One source suggests those with a lower than normal PH (acidic) may also have lower levels of magnesium.  If this is true the corollary would suggest one could perform home tests with inexpensive PH (not garden) meters to determine PH levels.  Some Health food sources indicate a normal PH of 6.8 to 7.2 also suggest a healthy body.

There is plenty here to research and we have just started the investigation of possibilities.  Will it work for one and not another, can it be a solution for everyone, is B2 the answer or is it magnesium…maybe it is a combination of the two or just wishful thinking.  For those that can cure their headaches with a heavy dose of dark chocolate; it does sound sweet.