Xocai in South Africa

What we do know is that one of the components of cacao is theobromine. Theobromine is in the same family as caffeine and theophylline. For years, theophylline was a mainstay for treating asthma. Similar to theophylline, theobromine (found in chocolate) is good for the lungs, it brochodilates, or increases the size of bronchial tubes, which can help with the wheezing that so many asthma sufferers experience.

The other fact is that theobromine is one of the best-kept secrets in cough suppressants. The chemical keeps mucus thin—a lot of asthmatics have a build-up of mucus that makes their condition worse.

We also know that chocolate—the right kind of chocolate—has many immune system benefits. Chemicals in chocolate boosts the immune system and stops a lot of these autoimmune diseases, decreasing the types of inflammatory cells that cause a lot of asthma. So, as we improve the immune system, we also improve the symptoms of asthma.+

A new prescription drug came out a few years ago that stops a process called lipo-oxygenase or cyclo-oxinaze and a particular chemical that starts the wheezing and breathing difficulty in asthma. We have found that components of cocoa work in the same way to stop this process.

We have also found that cocoa is an antihistamine. Some who study chocolate have found that it can head off asthma attacks, as well as alleviate symptoms such as itchy eyes and runny noses.
Of course, much of the commercially available chocolate today won’t offer the same kind of benefits you will find in cold-pressed chocolate, which retains almost all of the flavonoid benefits.

When people complain of “allergic reactions” to chocolate, I believe that most is attributable to fillers and fats used in other processing methods.