The New Straits Times, February 12, 2001
By Prof. Dzulkifli Abdul Razak
COME Wednesday, lots of love will be in the air. Predictably, the sales of chocolates are bound to skyrocket. After all, it's Valentine's Day.
Chocolates are specially wrapped in red heart-shaped packages, each with a secret condiment or blend of flavourings to signify a gift of love.
How this has come to being is not at all certain, though going by some traditional folklores such symbolism may not be a bad choice after all. This notion too seems to be supported by scientific findings recently.
For example, reportedly research carried out by the Associates for Research into the Science of Enjoyment (ARISE) suggests that pleasure is a distinct neurochemical process with its own pathway through the nervous system. And perhaps one of the reasons why chocolate is preferred as a valentine icon is because it too can invoke similar feeling of pleasure.
Some even suggest that the pleasure is not confined only to eating it but also derived from the very act of "unwrapping it, smelling it, looking at it and feeling it". Further, the pure chocolate odour has been liken to that of a perfume, arousing the various moods.
Some scientists believe that chemicals such as theobromine and caffeine are somewhat mild stimulants contained in chocolate, when eaten, may be responsible for some of the mood-related effects.
Others imply the presence of a naturally occurring chemical in the body called phenylethylamine (PEA), a group of compounds associated with synthetic stimulant drug class, the amphetamines. It has been suggested that chocolate may act on the mechanism that regulates body levels of PEA to cause "mood" changes, causing an increase of the chemical to further stimulate the brain.
Interestingly, the levels of PEA have been reported to increase in "moody" experiences such as "falling in love" which give another reason why chocolates are apt for valentines.
A series of books on chocolate stories written by Kay Allenbaugh amply demonstrate this, especially the one entitled Chocolate for a Lover's Heart.
In addition, the glucose released upon eating chocolate could trigger the surge of endorphins, a naturally occurring opium-like substance in the brain, causing mood elevation and feeling of happiness, and at times, bordering on euphoria.
Experiences such as runners "high" and aerobics "burn" could be explained in such terms. Endorphins are also important in moderating pain and fatigue relating to such high impact activities.
A modern writer, Elaine Sherman, has been quoted as saying: "Chocolate is heavenly. Chocolate is downfall, happiness, pleasure, love, ecstasy, fantasy."
Such notions, however, have been around for much longer.
Many historical sources, going back to the days of the Aztecs (calling chocolate xocolatl), seem to anecdotally allude to chocolate being use as an "aphrodisiac" though evidences towards this is still wanting.
The Aztecs look upon chocolate in particular as a source of healing powers and as energy booster and used by sorcerers as medicines to treat simple ailments such as diarrhoea.
The Spanish classified it a cold element based on the classical humoral theory then.
By the 17th and 18th centuries, chocolate has been endowed with medicinal powers following the seal of approval based on botanical studies revealing that it contained useful substances.
The effect of one of them, caffeine, later caused some confusion leading some to insist that it is a hot element instead.
This is because of mental hyperactivity that caffeine caused, especially in children.
Soon enough, like today, charlatans were selling various chocolate-laced concoctions for a variety of ailments ranging from general tonic to some mental ailments.
As science advances, the health and nutritional benefits of chocolate continue to gain acceptance, although it is not classified as medicinal as previously claimed, less still confined to the realm of hot-and-cold.
The acknowledgement of its nutritional value remains till this day on the product packages.
Indeed there are also some downsides, albeit a few. One worry is the associated allergic reaction, especially due the milk and allergen-containing nuts.
A more severe form of reaction is associated with migraine headache. People who are sensitive to the ingredients of chocolate must take extra precaution when consuming even a small portion especially if it can released high doses of tyramine, a chemical thought to trigger the severe headache.
Acne is another worry due to the fatty nature of chocolate.
However, there is doubt whether this is due to chocolate alone.
A more common downside is, of course, tooth decay and dental caries as a result of the sugar.
But because chocolate tends to melt in the mouth, its impact is relatively less significant as compared to that of candies, especially if one practises good oral hygiene.
Yet another is craving. Debra Waterhouse in her book Why Women Need Chocolate, based on a survey among women, however, revealed that craving (briefly defined as an unmet desire for a pleasure experience induced by a variety of substances, including certain food) is being experienced by some of the respondents. Of the 97 per cent who reported cravings, 68 per cent relate it to chocolate.
Generally, however, chocolate has been known to influence "mood" irrespective of gender. The word chocoholism has been coined by some. But this is not to say that chocolate can cause addiction like that of alcohol.
There has been no evidence that chocolate causes the phenomenon of tolerance, that is over a period of time becoming less and less effective at satisfying ones need, or any unpleasant withdrawal symptoms when one give up eating chocolate. These are in stark contrast to alcohol, when associated with alcoholism.
The Wall Street Journal in anticipation of the Valentine's Day "researched" through seven pounds of chocolate (Feb 2) and found out that "there were scads of appropriately shaped gifts to choose from".
And there is no "bad" chocolate, instead it "ranged from perfectly acceptable to delicious beyond belief" including that of the packaging, some made entirely out of chocolate.
Even the latest novel by Joanne Harris named Chocolat (Penguin, 2000) is described by her critics as delectable and delicious.
Thus, it looks like anything chocolate seems to have the right ingredients as a social heart warmer for a variety of occasions.
In today's world of increasing animosity and hatred, chocolate may turn out to be the cocktail that is needed to spur the loving feeling and even romances beyond just Valentine's Day.
For all chocolate lovers, this is certainly a much welcome move; for those who are not, it maybe worth a try, including a cake known as "Death by Chocolate".
All the same, may chocolate sweeten up your life and spice up your relationship from today onwards. To all our readers, a Happy Valentine's Day!
* For more information, contact the National Poison Centre at Universiti Sains Malaysia, tel. 04-6570099, fax. 04-6568417, email: This email address is being protected from spambots. You need JavaScript enabled to view it., Recommended website: http://www.givechocolate.com
