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#762 - 02/12/03 05:10 PM

mouse

Reged: 02/12/03
Posts: 2
Loc: Canada

Hi This is the first time I've tried posting a message here. It was a real relief to find that I was not alone and it was not all in my head. My doctor told me that my trigger foods were taken in placebo amounts. Which I took to mean "you're a hypochondriac" only I'm pretty sure I don't cause these symptomes. I am now seeing a naturopath who actually listened and felt there was something wrong and something we could do. This diet was one of them. Peppermint pills was another. (Worst side effect of these is "minty" BM.)
QUESTION: I have been allergic to caffeen for as long as I can remember. I can't get carob to work as well in recipies as cocoa. Is there a trick?

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Happy answer for you... new

#773 - 02/12/03 06:17 PM

Heather

Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA

The caffeine in chocolate is tied to the fat. When the fat is removed (as it is in cocoa powder) so is the caffeine.

Now, if you're seriously allergic to caffeine (like you'll go into shock if you eat any) then I would still avoid cocoa powder. But if trace amounts don't affect you then you might well be able to bake safely with unsweetened cocoa powder like Hershey's.

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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