Chocolate and Caffiene - Part II

Last time we started our discussion about chocolate and caffiene, after a couple of friends told me they'd heard that chocolate had caffiene.

In my scholarly way, I told them that chocolate's theobromine is more like a precursor to caffiene, but that's not actually accurate either.

I also said that the differences between caffiene and theobromine is like two different kinds of races - one a sprint, one a marathon.

This time, we'll get into a little bit more detail. So...let's get technical.

In an article entitled "Chemistry of Theobromine: Chocolate's Caffiene Relative" published on About.com, they state "Theobromine belongs to a class of alkaloid molecules knowns as methylxantines. Methylxanthines naturally occur in as many as 60 different plant species and include caffeine (the primary methylxanthine in coffee) and theophylline (the primary methylxanthine in tea)."

Let's look at some caffeine levels in some popular drinks. Information gathered is from a table put together by Clark Goble Categories.

Coming at #1 is 8 oz. of drip coffee with 145 mg or 18.13 mg/oz.

#2 - 8 oz. of brewed coffee at 107.5 mg or 13.44 mg/oz.

Others include: 8 oz. of brewed tea at 47 mg or 5.88 mg/oz.; Coca Cola Classic - 12 oz. serving at 34.5 mg or 2.83 mg/oz.

I could list more but, you can access this information online.

Next time: why your dog should NEVER eat chocolate!