It looks like you're using an Ad Blocker.
Please white-list or disable AboveTopSecret.com in your ad-blocking tool.
Some features of ATS will be disabled while you continue to use an ad-blocker.
Most people who are allergic to chocolate aren't having a reaction to cocoa or any of chocolate's other official ingredients. No, the flare ups are most likely triggered by the ground-up cockroach parts that contaminate every batch.
According to ABC News, the average chocolate bar contains eight insect parts. Anything less than 60 insect pieces per 100 grams of chocolate (two chocolate bars' worth) is deemed safe for consumption by the Food and Drug Administration.
Allergists say most foods contain natural contaminants. Aside from chocolate, cockroach parts also make their way into peanut butter, macaroni, fruit, cheese, popcorn and wheat. The roach bits can affect people with asthma, as well causing migraines, cramps, itching or hives in people who are allergic to them.
originally posted by: Zcustosmorum
a reply to: qmantoo
Couldn't give a crap, I love chocolate no matter what is said and will continue to do so
What is RESINOUS GLAZE?
Excrement secretion of the Kerria Lacca insect. Collected off of sticks where the insects live, bark and dead insect matter is filtered out and it is turned into a glaze.
Where does RESINOUS GLAZE come from?
Mostly from India, and mainly form the Tachardia Lacca beetle, as well as from the many other of the tiny almost microscopic insects of the Lacca family (collectivly called Kerria), these tiny beetles suck sap from the trees and excrete the glaze on the branches. The branches are referred to as 'sticklac' by the locals who collect them to be processed. Some sources site that the excretion of the substance is similar to bees producing honey.
How is RESINOUS GLAZE made?
Sticklac branches are collected by locals where they are sent to a plant to remove and purify the sticky substance excreted by the Kerria Lacca beetle. The alcohol is added to the sticky substance, which it is then filtered. The substance is then used to coat candies and pills as a glaze that dries or is cooked on.
Sticklac branches primarily come from the following trees; India: Dhak, Ber, & Kusum, Thailand: Rain & Pigeon Pea trees, China: Piegeon Pea & Hibiscus, and Mexico: Barbados nut tree.