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Can you be allergic to chocolate? Yes, you can



allergy to chocolate

The idea of having a chocolate allergy sounds like a nightmare, but it is very much a thing. It may not be the most common allergy out there, but it’s completely possible for anyone to get one.

Chocolate is found in all sorts of delicious recipes – whether it’s for desserts or for savoury dishes. However, you should be aware of the symptoms of a chocolate allergy and what foods are safe to eat.

Allergy or Intolerance?

Suffering from a chocolate allergy and intolerance are not the same thing. If you eat chocolate, and you are allergic to it, your immune system will produce histamine into your bloodstream. The allergy can affect your eyes, nose, throat, lungs, skin and digestive system.

Symptoms of anaphylaxis include hives, shortness of breath, stomach pains, swelling of the lips, tongue, or neck, vomiting, and wheezing. The reaction is a severe form of an allergic response that requires immediate medical attention.

It isn’t common knowledge that a person’s intolerance to chocolate is not actually an allergy. This is because, unlike a true allergy which includes IgE antibodies and could even be fatal, someone who is intolerant to chocolate can usually still eat small amounts if they are sensitive to cocoa or other ingredients like tyramine.

But in larger doses, chocolate can cause a variety of negative reactions including indigestion, stomach ache, or contact dermatitis, so those with an intolerance are advised to limit their intake.

Furthermore, caffeine in chocolate is known to cause symptoms such as shaking, sleeplessness, rapid or irregular pulse, elevated blood pressure, headache, and dizziness.


A reaction to chocolate is more likely if you are allergic to it or its main ingredient: cocoa. But even chocolate-based products like milk, wheat, and almonds can cause reactions. Gluten-intolerant or celiac patients can react to chocolate, especially milk chocolate.

A few people are allergic to the foods that contain chocolate, such as nuts or grains. It is not as evident, but chocolate can cause a lot of problems for nickel allergy sufferers.

Iron is a common mineral that can be found in dark and milk chocolates as well as cocoa powder and various nuts. Heavy metals like lead and cadmium are often a concern when people are allergic to them, as they are also found in chocolate.

When shopping, make sure to take a quick look at the food label to make sure that it does not include chocolate or cocoa. It is possible for this ingredient to be hidden in many products, including bars and other sweets. Cocoa is also found in some soft drinks and alcoholic beverages. Cocoa can also be found in some jams and marmalades, as well as Mexican sauces.

Carob is a natural substitute for chocolate which can be used in virtually any recipe. Not only does it provide the same flavour that many people love, but it also packs quite the nutritional punch. Carob is high in fibre, low in fat, and completely free of sugar and caffeine – making it a healthier alternative to what most people are used to. Carob is a species of tree that is native to the regions surrounding the Mediterranean Sea. It has been used as a foodstuff for centuries, and its seed pods are ground to make flour.

Carob trees typically grow 15 meters tall with leaves that are 10-20 centimetres long and 6-14 centimetres wide, with serrated edges and 5-10 cm petioles. The flowers grow at the end of branches in panicles, each flower 2.5-3 cm long, with five white petals and pink stamens in the centre. It takes about three years for carob trees to mature enough to produce pods.

Carob pods can be harvested from six months onwards after their flowering period ends, from October until May, when they start swelling on the tree trunk due to rain.

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Baked Beans – could you live without them?



Almost certainly, most households will have at least one tin of baked beans in their store cupboard. First canned in the 1860s mass production of tinned baked beans started in 1895 by H J Heinz &Co in Pittsburgh. It was very much an American product at this point, containing haricot beans, molasses, brown sugar and pork sausages. Baked beans first arrived in the U.K in 1886, arriving as a luxury item sold to Fortnum and Mason, retailing at nine old pence a can, £2.15 in today’s money. The market gradually extended to less exclusive stores throughout the U.K. 
It could be said that “Beans mean Toast”, as this is a common use of the product, which is believed to have started in 1927. Perhaps you also like to eat beans as a filling for a jacket potato, or with a cooked breakfast?  However, consumed baked beans are a cheap and filling source of protein. Thanks to the price wars of the 1990s suppliers other than Heinz brought the price down, although Heinz remains the chief distributor in the U.K.
The endurance of the product was ensured when the Ministry of Food, classified beans as an essential food during World War 2 and so was exempt from rationing. The pork sausage was removed, and beans became a vegetarian food.
 In 1928 Heinz opened a factory in Harlesden, London, no longer shipping them from Pittsburgh. The recipe was adjusted to British tastes, replacing the maple syrup & molasses with a tomato sauce. . Heinz later opened a factory in Wigan, producing 383,000 tons per annum!  In 1951 Heinz gained the Royal Warrant, as supplier to the Queen and so became a British icon. 
The slogan “Beanz Meanz Heinz” appearing in 1967, was voted the best advertising slogan of all time in 2012. 
The UK remains the biggest market for Heinz beans.  In 2002 the British Dietetic Association allowed the product to be advertised as one of the five a day of fruit or vegetable portions, recommended for good health. It has been shown that baked beans lower cholesterol.
There are countless adaptions for eating baked beans. If you are in a real hurry, you can eat them straight from the tin, or if you have more time, add them to your own recipes. However, you eat them Enjoy!

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The Hot Cross Buns and the legend of the London pub



A hot cross bun is a spicy sweet bun made with raisins and candied fruit, traditionally prepared only in the period before Easter, but increasingly available at other times of the year. The cross on the sandwiches symbolizes the crucifixion of Jesus Christ.

For this reason, hot cross buns were once eaten on Good Friday. They should be cut in half and eaten cold or toasted with butter on top. It seems that the recipe that is used today comes from a monk at St Albans Cathedral, but it is difficult to be sure.

The exact origins of the hot cross bun are uncertain, but it is possible that they originated before the arrival of Christianity in Great Britain.

The Saxons ate buns marked with crosses in honour of Eostre, the goddess of spring or light, who gave her name to Easter. Antiquarians cite similar practices among the Druids, Phoenicians, Greeks, and Romans in honour of Diana, the goddess of the hunt and the moon.

For example, some of the spiced sweets were marked with the image of deer or ox horns, and others with a cross, signifying the four quarters of the moon. So there are doubts as to how British the hot cross buns are. But it is evident that the British Isles have never been as isolated as certain individuals would like to believe, they have been influenced and have influenced since time immemorial.

Queen Elizabeth I prohibited hot cross buns on any day of the year that was not Christmas or Good Friday, because he believed they were holy cakes. For this reason, these sweets became somewhat mythical and for many they had magical and medicinal properties.

There are also superstitions associated with these sandwiches. For example, one of them says that a hot sandwich cooked on Good Friday doesn’t get mouldy during the following year. Not exactly scientifically proven.

The Widow’s Son is a pub in the city of London , where a time lived a woman whose son was supposed to go home on leave from the Royal Navy. Waiting for him at home on Good Friday, he was heartbroken when he didn’t arrive. Every year he made a hot cross bun for the son which she kept, at the end she had a huge collection of sandwiches since the son never came back. Where the woman’s cottage used to be, a pub was built in 1848, known locally as “Bun House”, the pub hosted a Good Friday tradition of preserving hot sandwiches in a net hanging over the bar. While there is no evidence that the widow’s story was true, the pub does exist in Bow in East London.

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The Ultimate Guide to cooking Eggs properly for Breakfast



Cooking eggs is a culinary technique that is simple enough to be learned by most people with little to no cooking experience.

There are certain key factors that are crucial for cooking eggs. These include the type of pan, the type of oil, the amount of oil, heat levels, and how long it needs to cook for. We’ll cover all these in this article.

Egg-cellent Tips for Cooking the Perfect Egg

keywords: perfect egg recipe, making egg fried rice, perfect hard-boiled eggs

The perfect hard-boiled eggs are a simple, but delicious breakfast.

Hard-boiled eggs are a great source of protein and healthy fats. They can be used as a main dish or as an ingredient for other dishes, such as egg salad or egg fried rice. Here are some tips that will help you cook the perfect hard boiled egg:

1) Fill a pot with water about 2 inches from the top and bring it to a boil over high heat.

2) Add salt or vinegar to the boiling water. The salt helps prevent cracking, while vinegar will help keep the eggs from changing color after they’ve been cooked for too long.

3) Gently lower the eggs into the pot using a spoon and let them cook for 10 minutes

Different Types of Scrambled Eggs

Scrambled eggs are a versatile meal that can be served in a variety of ways. They can also be cooked in many different ways, from the traditional stovetop to much fancier methods like cooking eggs in an oven, or microwave. The best way to cook scrambled eggs is up to personal preference, but there are some techniques that work better for certain tastes – for example, many people will tell you that fried scrambled eggs taste much better because they’re cooked with butter and oil instead of just butter alone.

Scrambling the egg before cooking will make it much creamier and less dense because it spreads out the fat throughout the mixture instead of just at the top layer.

How to Cook Eggs Properly


There are many ways to cook an egg. The best way is to prepare the pan before you crack the egg into it. This is because, if you don’t, the egg will stick to the pan and make it harder for you to flip or remove from the pan.

Eggs are a great source of protein, fat, vitamins D and B12. But they can also be high in calories and cholesterol, so they need to be consumed in moderation.

If you are looking for recipes that use eggs as an ingredient, then there are plenty of them out there! You can check out some of our featured recipes on this site for some inspiration!

Conclusion & Ideas for Cooking the Perfect Egg Breakfast

Conclusion: One of the most common breakfast dishes is eggs. Eggs are also one of the most versatile ingredients that can be used in different dishes. There are many recipes that utilize eggs as the main ingredient.


1) The Perfect Scrambled Egg Breakfast Sandwich

This breakfast sandwich is so good because it has all the fixings. The scrambled egg beneath the cheese, the crispy bacon, and even a slice of tomato. It’s also cooked in a panini press for that nice crunchy texture on the outside.

2) Mushroom and Scallion Frittata

Mushroom and Scallion Frittata is a delicious, savoury dish that can be prepared in under 30 minutes. It’s light but filling, making it the perfect dish for brunch or lunch. It’s basically an omelette with mushrooms and scallions.

3) Spinach, Feta, and Egg Toast

Try this combination at any time of the day, simple, filling and nutritious



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