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An Appetite for Chocolate
Why do we crave chocolate? There are times when nothing else tastes as good as chocolate. There are times when you want nothing else. Nothing else will do. There's even a name for someone who craves chocolate: a chocoholic. It's almost an uncontrollable urge.
Some scientists wondered why the average person in the U.S. eats 11 pounds of chocolate each year. They decided to analyze the contents of chocolate to find out how those compounds might affect our brains, and thus our moods. Just as caffeine seems to perk people up, chocolate seems to make us feel happy.
Chocolate contains approximately 380 known chemicals, so it's no wonder it's difficult to figure out why chocolate is such a favorite treat. And who's to say that it's only one or two things in chocolate that cause us to feel happy? Many of the chemicals in chocolate are found in other foods, yet we don't buy heart-shaped bananas to show that special someone that we care for them. It may be a unique chemical combination that gives chocolate its edge over vanilla, berry, and caramel. Although chocolate has been said to improve mood, it contains saturated fat and sugar, too, so don't overindulge - it's not the healthiest food. And keep chocolate away from Spot! A two-ounce piece of chocolate can be fatal to a dog because it can not digest one compound in chocolate called theobromine. Chocolate can also make some small children sick for the same reason.
Chocolate and the Nervous System
Adam Drewnowski at the University of Michigan researched whether chocolate triggers the production of opioids. Opioids are chemicals, such as those found in opium, that produce a feeling of well-being (euphoria). Drewnowski found that eating chocolate causes the brain to produce natural opiates, which dulI pain and increase a feeling of well-being. If the receptors in the brain that signal the presence of opioids were blocked, chocolate bingeing decreased. It was not shown, however, if this was caused by the high fat or sugar content of chocolate candy.
Researchers at the Neurosciences Institute in San Diego, Emmanuelle diTomaso (she's now at Harvard University) and Daniele Piomelli (he's now at the University of California, Irvine) looked into the chemical components of chocolate. They found three substances in chocolate that "could act as cannabinoid mimics either directly (by activating cannabinoid receptors) or indirectly (by increasing anandamide levels)." What do all these big words mean? A little background information may help make this more understandable.
A receptor is a structure on the surface of a cell that interacts with certain chemicals. Receptors have different shapes, and thus interact with specific molecules. diTomaso describes this interaction like this: "the active compound will lock itself to the protein and that triggers a reaction inside the cell." Cannabinoids are substances that act like cannabis, also known as marijuana. The active chemical in marijuana is called tetrahydrocannabinol (THC), and there are receptors in the brain that bind THC. When THC binds to these receptors, the person feels "high." Anandamide is a lipid that is normally found in the brain; it can bind to the same receptors as THC and thus produce a similar effect to "being high."
Does chocolate affect the brain in the same way marijuana does? There are chemicals in chocolate that act like THC, resulting in production of dopamine, a neurotransmitter. However, there is no THC in chocolate, so you aren't breaking the law by eating chocolate. One of the compounds in chocolate is anandamide, which is already produced in your brain. If anandamide is already in your brain, then why don't you feel happy all the time? Well, anandamide is broken down quickly, so it isn't around long in your brain to make you smile. But chocolate may extend the feelings of well being. Piomelli's research indicates that there are two chemicals in chocolate which inhibit the natural breakdown of anandamide. This may be a reason why we like to eat chocolate! And dark chocolate contains more of these compounds than milk chocolate.
Eating a bar of chocolate will not make you feel giddy or "high." This may be because anandamide and the two compounds that enhance its effect are short-lived and localized in the brain. THC activates many receptors throughout the brain, so it has a much larger effect. Chocolate's effect is limited because anandamide is not present all over the brain. Scientists doubt if anandamide and other chemicals in chocolate have much effect because they are present only in small amounts. Christian Felder at the National Institute of Mental Health estimates that a 130-pound person would have to eat 25 pounds of chocolate at one time to get any marijuana-like effect. Also, because these compounds are eaten, it's difficult to determine how much enters the bloodstream and actually reaches the brain.
There may also be other explanations for the feelings caused by chocolate and these may have nothing to do with cannabinoids, anandamide, or receptors. There are many other components in chocolate that may play a role in its popularity. Eating chocolate may be pleasurable because of a unique interaction among a few of its components.
Chocolate also contains phenylethylamine, a chemical related to amphetamines. Like amphetamines, this chemical causes blood pressure and blood-sugar levels to rise, resulting in a feeling of alertness and contentment. Phenylethylamine has been called the "love-drug" because it quickens your pulse, as if you are in love. Caffeine in chocolate may also cause feelings of alertness and a pounding heart. Other stimulants in chocolate include theobromine and methylxanthines. These caffeine-relatives are weaker than caffeine-you'd have to eat more than 12 Hershey bars to get as much caffeine as there is in one cup of coffee. All of these stimulants increase the activity of neurotransmitters in the brain.
Whatever the true reason for chocolate's popularity, scientists will continue to investigate the sweet mysteries of cacao. In the meantime, grab a bar for yourself and a box for your Valentine.
Life is sweeter with chocolate.

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A main ingredient in chocolate : theobromie makes it toxic to animals such as dogs, cats, horses,parrots and small rodents. These animals are unable to metabolize or break down this ingredient so if they should eat it and it stays in their system for up to 20 hours, the animal will experience seizures,heart attacks,internal bleeding and eventually death. So now you no no matter how much they may pine for it never give your pet chocolate.

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The following benefits are found in dark chocolate containing a minimum 70% cocoa, not in the heavily processed milk and white chocolates.
Dark chocolate with it high cocoa content is a rich source of the flavonoids epicatechin and gallic acid which contain cardio protective properties.
Cocoa butter contains small amounts of the plant sterols sitosterol and stigmasterol, which may help inhibit the absorption of dietary cholesterol.
Unlike the saturated fats found in meat and dairy, the saturated fats in dark chocolate do not elevate cholesterol levels.
The flavonoids in chocolate prevent the excessive clumping together of blood platelets that can cause blood clots.
Chocolate contains significant amounts of the amino acid arginine which is required in the production of nitric oxide. Nitric oxide causes blood vessels to dilate, which helps to regulate blood flow, inflammation and blood pressure.Read more at Suite101: How Healthy is Dark Chocolate ?: Benefits and Disadvantages http://food-facts.suite101.com/article.cfm/how_healthy_is_dark_chocolate_#ixzz0multcu1A

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Disadvantages
Chocolate is a calorie rich food with a high sugar and fat content, so regular consumption of chocolate requires reducing the caloric intake of other foods.
Chocolate contains a variety of substances, some of which have addictive properties e.g sugar, theobromine and caffeine which are stimulating and mood elevating and phenethylamine which can cause endorphin releases in the brain
Chocolate has been linked to nervous tension as well as migraine headaches because it contains compounds known as vasoactive amines that can dilate brain vessels triggering headaches in susceptible individuals.
It has high levels of arginine which is required in the replication of the herpes virus. Chocolate should be avoided by those with active or recurring herpes infections.Read more at Suite101: How Healthy is Dark Chocolate ?: Benefits and Disadvantages http://food-facts.suite101.com/article.cfm/how_healthy_is_dark_chocolate_#ixzz0muldLpqF

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How to lose weight by eating chocolate
Many people believe that they will become fat by eating chocolate. They also believe that they will get pimples. This is partly true for the chocolate you will find in most shops, because that chocolate contains other things than pure chocolate, like sugar and cocos fat. Chocolate secret number four reveals that despite what everyone think, pure chocolate is good for your health. (Some chocolate experts disagree, more about that later.)
Pure chocolate...
is vitalizing
enhances your ability to concentrate
works against stress
works against depression
decreases the risk for blood-clot
will help your love life
Pure chocolate is harmless for your body. Pure chocolate contains many good things:
Anti-oxidants
A piece of chocolate contains more calcium, protein and riboflavin than the corresponding amount of banana or orange.
You will not gain weight by eating pure chocolate. On the contrary, pure chocolate can help you loose weight, because your hunger will be satisfied and chocolate stimulates your body to burn energy faster.