The connection between stimulants and purines

[robwhite]

As a fast oxidative parasympathetic, i followed MT advice about trying out higher purine foods, and definately noticed better satiety and sense of well being after eating them. i did a bit of research on purines and high purine foods, and was suprised to find out that most of the major naturally occuring stimulants found in coffee, tea, and cocoa (xanthine, theobromine, caffeine) are major purines! Theobromine is an especially potent purine, ranking higher in purine activity than any animal foods (inc. organ meat).

Could this be why very high cocoa chocolate, or just cocoa itself, makes me feel so good? I dont know - it could also be the fact that the sympathetic ANS stimulation from it is balancing out my parasympathetic dominance.

Unfortunately i've had to minimise cocoa intake as i get eczema when i eat more than a square or so (could be the fact that Blood Type O's like myself typically react poorly to cocoa lectins according to Laura Power's research).

However, for those that are recommended to try high purine foods (parasympathetics and / or fast oxidisers), and dont have intolerance reactions to cocoa, i would suggest they give it a try (if you are worried about the sugar content, natural cocoa also has a significant amount of fat to balance out the glycemic effect. If thats not enough mix it with some full fat milk or cream).

[erictalmant]

Good post, Rob. Very insightful and as always-you have done your research.

Does the chocolate make you feel good emotionally, does it keep you sustained for a long period of time, or both?

If it is the former, then there is probably a neurotransmitter issue in play here.

[robwhite]

For chocolate it is the former, so you are probably right about it being more of an excitatory neurotransmitter factor at play here. However, with pure cocoa, which has a higher fat content and lower carbs, it lasts longer.

In hindsight, purines are protien-based substances, so i'm guessing that if a food contains potent purine compounds but has a low overall protein content, then the overall effect wouldnt be that significant, which maybe the case for chocolate and possibly cocoa.

[erictalmant]

Jun 10, 2009 11:16:24 GMT -5 robwhite said:

For chocolate it is the former, so you are probably right about it being more of an excitatory neurotransmitter factor at play here. However, with pure cocoa, which has a higher fat content and lower carbs, it lasts longer.

In hindsight, purines are protien-based substances, so i'm guessing that if a food contains potent purine compounds but has a low overall protein content, then the overall effect wouldnt be that significant, which maybe the case for chocolate and possibly cocoa.

I believe you have answered your own question