Has any of the afflicted Dopers ever tried an experiment - looking carefully at the labels to make sure of all ingredients, take a bite from a plain full milk chocolate, bitter chocolate, nougat, haselnut bar, (cleaning the mouth with water in between, of course), writing down the observed effects? (For further credits, repeat blindfolded the next day to rule out nocebo reactions).
For those who like Whynot react to chocolate: there are some very pure chocolates available in organic/ 3rd world stores, like 70% cocoa from Ecuador, 70% cocoa from Venezuela, etc. Have you tried tasting those? Because if it’s all chocolates, it might be theobromaine or similar, but if it’s only some chocolates, it’s another ingredient.
Anybody know a Doctor (Doper) or nutrionalist or Biochem Doper with lab access? Any grad student looking for a topic for their dissertation thesis?
It reminds me of a study done recently that confirmed that about one third of the population doesn’t like cauliflower and related family- vegetables, because of a (sulfur?) compound there which creates that bitter taste for people with this biochemical/ genetic disposition. So it’s not only pickiness, there is a biochemical reason.
Maybe something similar can be found for chocolate? Swelling of throat tissue or drying does sound like a definite reaction to me.