So I went read about (from chocovivo.com) [and glad I have enough kind of brain power to get it] -
the methylxanthine chemical family; binding to the brain’s adenosine receptors.
When an adenosine binds to its receptor, this sends a signal to our body to calm down. The more receptors that the methylxanthine food blocks, the less adenosine chemicals that bind to their respective receptors, and the fewer amount of signals sent to our central nervous system to calm our body down.
They showed the differing chemical graphics of each. Theobromine v caffeine.
Caffeine has an extra Methol group which passes the brain-blood barrier, werein chocolate's theobromine passes through less often.
And this was interesting.(Chocovivo)
"We have all been told tales of the mighty importance of Chocolate in the Mayan and Aztec cultures. The usage of Chocolate in religious ceremonies and its presence in religious texts as a true gift from the Gods, placed Chocolate at the center of these societies. After hypothesizing that Chocolate contained a chemical akin to that of marijuana’s THC, Daniele Piomelli - who was researching at the Neurosciences Institute- found traces of anandamides in modern Chocolate.
These anandamides connect to the same endocannabinoid receptors that THC does, and it is this exact neurotransmitter connection between THC and the endocannabinoid receptors that produces the euphoric and calming effects associated with marijuana (4).
Since higher amounts of anandamides would result in heightened feelings of euphoria and other possible effects, this would explain the extreme amount of importance placed upon chocolate and chocolate consumption in weddings and ritual ceremonies in Aztec and Mayan culture (5).".
The chocovivo owner and chocolate expert thinks the anandamides have been mostly bred out of modern chocolate.
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