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Most animal groups, except humankind, are allergic to, or intolerant of, cacao (or cocoa). Most proprietary brands and types of chocolate contain large quantities of this, and it is, in turn, high in the 'toxic' chemical known as theobromine. Theobromine is the naturally-occurring substance which is mainly responsible for the detrimental effect of cacao on most lower animals - their bodies do not dispose of the substance's residue as effectively as with homo-sapiens (about one-third as effective compared to us) and toxicity remains in the system to work against major organs and functions. More information at the Royal Society of Chemistry's website (http://www.rsc.org/chemistryworld/podcast/CIIEcompounds/transcripts/theobromine.asp?playpodcastlinkuri=%2Fchemistryworld%2Fpodcast%2FCIIEcompound.asp%3Fcompound%3DTheobromine).

(Previous answer removed as nonsense)

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13y ago

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