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**Marshall Price**

| wrote:
On May 3, 5:08 pm, Marshall Price wrote:
| wrote:
It contains those dangerous Advanced Gylcation Endproducts.
I'm afraid you're getting close to a plonking, Trig. How could AGEs
get into chocolate?

Sorry, it is a roasted food. This heating pushes sugar into the act
of glycation with other food components and
products are known Advanced Glycation Endproducts,
if memory serves me.

I get lazy and use acronyms. I'll happily expand on a topic if a
question ask. Provided it doesn't involve too much work.

Sorry about the way I reacted.

I think that's the Maillard reaction you're talking about, isn't it?

--
Marshall Price of Miami
Known to Yahoo as d021317c