Most people who think they are allergic to chocolate may be very surprised to learn that they are not having a reaction to cocoa or any of chocolate’s official elements. What we have learned is that these flare ups are most likely triggered by ground-up cockroach parts that contaminate every batch of chocolate.
“Most foods have natural contaminants in them, but there are levels which the FDA deems safe,” said Dr. Morton M. Teich, an allergist at the Mount Sinai School of Medicine. “Anything more than 60 pieces per 100 grams of chocolate is rejected by the FDA. Allergist are testing now because they’re finding that asthma can be caused by cockroaches. I have patients whom we’ve tested for cockroach who really get reactions.”
Dr. Teich stated that the contamination caused by cockroaches and their droppings is inevitable because it occurs at the source of the cocoa beans – the farms where they are cultivated. For total contamination prevention, farmers would need to use more pesticides. He went on to say that consuming more pesticides is actually worse than the consumption of a few little bug pieces.
According to the Doctor, it is almost impossible to go absolutely insect-free. Otherwise, you would need to stop eating completely.
People who are allergic to cockroaches suffer from respiratory ailments, hives, migraines, itching and cramps. If you suspect that you or your child may be suffering from this allergy, testing has been in modern practice since 1959.