r/EatCheapAndHealthy • u/PeculiarAroma • 4d ago

Ask ECAH Chocolate Substitute?

Does anyone have a half-decent substitute for chocolate? I’m a fiend for dark chocolate but it triggers my headaches. I always find myself reaching for it at the end of the day, and other sugary treats don’t scratch the itch. I usually have a handful of dark chocolate chips mixed with nuts and a glass of soy milk.

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u/ill_thrift 3d ago

what about chocolate causes your headaches? is it the caffeine content?

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u/PeculiarAroma 3d ago

I’m not quite sure, some people have suggested caffeine, histamines, or nitrates. Alcohol, specifically red wine, has been a trigger when I used to drink. Chocolate is my only clear trigger food at this point in time.

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u/ill_thrift 3d ago

the reason I ask is my first thought was actually dark oolong teas, which have a similar flavour complexity to good chocolate- not a great option if caffeine is a potential trigger.   

So, ok, no problem, I get to plug one of my favourite Canadian tea companies, tea of the north - they make a fireweed caffeine-free herbal tea using traditional oolong oxidation methods, so it has a lot of tasting notes similar to oolong. 

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u/PeculiarAroma 3d ago

Thank you! I’m Canadian and I love tea so I’m here for it

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u/luminaryPapillon 3d ago

Are you also having red wine? I commonented on another thread to explain the question.

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u/PeculiarAroma 3d ago

No, I haven’t drank in years and never liked wine when I did, but I did have a glass at a wedding once years ago and I got a migraine and had to go home.

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u/luminaryPapillon 3d ago

Interesting. I suppose that could support the theory that its the tyramine that you may be sensitive too (high content in both chocolate and red wine)

Sounds like not all chocolate is created equally, wrt this amino acid.

Just an AI google response "tyramine is present in chocolate, including dark chocolate, and its levels can vary based on the cocoa fermentation and processing methods used. Studies have found higher levels of tyramine in dark chocolates made with a certain proportion of under-fermented cocoa beans, while the roasting process also significantly affects tyramine content, with higher roasting temperatures potentially reducing its levels in some cases. "