If you are a chocoholic with a chocolate allergy, you don’t have to feel denied. There are many alternatives that can satisfy your sweet tooth.
A true chocolate allergy is rare. Many times, an allergic reaction is triggered by an additive in the chocolate delicacy. Nuts, milk, gluten, soybeans, corn or corn syrup, caffeine and preservatives cause most allergic reactions people associate with chocolate.
If you are allergic to chocolate, you can still indulge! Read labels carefully and try these tips.
- Buy Kosher. If you are sensitive to dairy or soy, but not truly allergic to chocolate, try Kosher for Passover brands. They are free of these ingredients.
- Use carob. This is a good substitute for many recipes. You can buy carob candy bars, cookies, brownies and other treats. Many people swear they can’t tell the difference. In the baking section of some larger health food stores you can find Sun Chips, which are the carob version of an M&M. These are great for cookies. You can also find a powder suitable for baking, chips for cakes and cookies, and hot "chocolate" mixes more seasonally.
- Go for the good stuff. Higher quality chocolate has fewer additives. They have fewer or no preservatives, and fewer ingredients of things you can’t pronounce.
Carob has no caffeine or theobromine, which are both stimulants. Each has benefits but also some negatives. Caffeine affects the nervous system while theobromine affects the circulatory system and is known to dilate blood vessels.