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Why Dark Chocolate May Be Good for You


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Interesting, but that's more an answer to "how" than to "why". If we metabolized theobromine more slowly, chocolate would be toxic to us too? Why, given the rather small genetic difference between humans and dogs, do they metabolize that particular compound so slowly that it can kill them, and we metabolize it quickly enough that it just gives us a little kick? (I seem to recall reading somewhere that humans are genetically a 97-percent approximation of mice, and I imagine we're considerably closer to dogs.)

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