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From: mroussel@alchemy.chem.utoronto.ca (Marc Roussel)
Subject: Re: Love, chocolate and caffeine
Message-ID: <1991Jan29.235056.26726@alchemy.chem.utoronto.ca>
Keywords: phenylethylamine
Organization: Department of Chemistry, University of Toronto
References: <1991Jan28.110606.11803@cs.UAlberta.CA> <1203@ai.cs.utexas.edu> <15398@milton.u.washington.edu>
Date: Tue, 29 Jan 1991 23:50:56 GMT

In article <15398@milton.u.washington.edu> wiggs@milton.u.washington.edu (James Wiggs) writes:
>In article <1203@ai.cs.utexas.edu> throop@cs.utexas.edu (David Throop) writes:
>>   Simple proof that chocolate doesn't contain caffeine:
>>     If it did, somebody would be marketing a caffeine free chocolate.
>   There is a caffeine-free "chocolate".  It's called carob.  Another
>beautiful proof ruined by an awkward fact...

     I'm sure that James knows this given the quotes he put around
"chocolate"...  Carob isn't chocolate and in fact people who think of it
as a chocolate substitute (instead of as a taste in itself) are usually
quite disapointed when they first taste it.
     David's proof that chocolate doesn't contain caffeine was a joke,
of course.  (Uhh... it was a joke, wasn't it David?)  The real reason
that no one makes a caffeine-free chocolate is that there is no demand
for such a product.  (Or at least, there wouldn't be a demand for it at
the price they'd have to sell it.)

                                Sincerely,

				Marc R. Roussel
                                mroussel@alchemy.chem.utoronto.ca