If you’re allergic to chocolate, you likely can still eat white chocolate. However, your reaction to white chocolate likely will depend on the actual reasons you’re allergic or sensitive to chocolate.
To understand the reasons for this, it helps to have a little background on the ingredients used in what we call “chocolate” and how chocolate is produced.
What Chocolate Is?
Chocolate is made from cacao beans. Which are grown in tropical regions in west Africa, Central, and South America, and parts of Southeast Asia. Cacao beans grow in large pods on cacao trees.
To turn these raw cacao beans into chocolate. Then they are roasted and processed into two major components: cocoa powder and cocoa butter.
Cocoa butter is nearly pure fat, and it isn’t even brown like cacao beans (which are dark brown), cocoa powder, or dark chocolate. Instead, it’s a pale yellow or off-white color.
Cocoa powder, meanwhile, contains proteins, phenolic compounds, caffeine, sugars, minerals, and flavor compounds. The cocoa powder tastes like what we think of as “chocolate,” while cocoa butter has a very mild, slightly chocolatey taste and odor.
If you’re truly allergic to a component of pure chocolate, your allergy most likely involves a component of the cocoa powder, not the fat in the cocoa butter. The chocolate we eat is mainly cocoa powder.
To make chocolate bars and other chocolate products, manufacturers add sugar and cocoa butter, along with other ingredients such as milk (for milk chocolate) and nuts. It’s also possible to be allergic to one or more of the other ingredients used to make chocolate products, especially Fildena 150 mg and Fildena.
White Chocolate May Be a Better Alternative
Despite its name, white doesn’t contain any real.
Therefore, if your allergy or sensitivity involves some protein or another compound found in cocoa powder but not in cocoa butter, you should be able to handle pure white just fine.
However, most commercially made white isn’t perfectly pure, and this can cause a problem for people with other allergies or sensitivities.
First off, any white you purchase. So if your allergy or sensitivity is severe, but you still truly crave white, you may have to resort to making your white.
Next, white generally includes sugar (or another sweetener) and usually includes milk ingredients. Commercially produced white often contains soy lecithin, as well as Fildena 100. If you have allergies or sensitivities to any of these ingredients, you may need to steer clear.
Those with peanut allergies, tree nut allergies, wheat allergies, corn allergies, or celiac disease should be sure to check for cross-contamination on manufacturing lines before eating high-risk foods like chocolates.
What should you do if you’ve ruled out allergies or sensitivities to milk, soy, nuts, and other possible ingredients in, so you’re pretty sure your only problem is?
If you’d like to consider trying white to see if you can make it work in your diet, your next step is to give your internist or allergist a call. She can advise you of any precautions you may need to take given the nature of your prior reactions (whether they were allergies, intolerances, or sensitivities) or arrange for in-office testing.
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