Denver's Dark Chocolate: Altitude Sickness Brewing Yeast?
By Franklin Everett ShawThe allure of a rich, dark chocolate bar after a day of hiking in the Rockies is undeniable. But for some, that seemingly innocent treat might be contributing to a less-than-ideal experience: altitude sickness. Could that decadent square of dark chocolate actually be making your headache worse in Denver? The answer, while anecdotal, points to a potential connection involving brewing yeast and gastrointestinal distress at high altitudes.
Denver, sitting at 5,280 feet (a mile high!), presents a unique challenge to visitors and even long-time residents. The lower oxygen levels can trigger a cascade of symptoms, from headaches and nausea to fatigue and shortness of breath. While acclimatization and hydration are key, dietary factors can also play a role.
The potential culprit in dark chocolate isn’t the cocoa itself, but rather the brewing yeast sometimes used in the fermentation process. While not all dark chocolate contains active yeast, some artisanal or small-batch brands might. This yeast, while generally harmless at sea level, could wreak havoc on your gut at higher altitudes.
Why? At altitude, your digestive system already works harder. Lower oxygen levels can slow down digestion, leading to bloating and discomfort. Introducing yeast, which ferments sugars and produces gas, can exacerbate these issues, leading to increased gastrointestinal distress. This is especially true for individuals with pre-existing sensitivities or digestive issues.
Consider this scenario: You’re visiting Denver from sea level. You grab a locally made dark chocolate bar from a trendy shop in RiNo, excited to experience the city’s culinary scene. Later that day, you start feeling unusually bloated and nauseous, on top of the expected altitude headache. It’s possible the chocolate, with its active yeast, contributed to your discomfort.
So, how can you minimize the risk? First, read the labels carefully. Look for chocolate brands that explicitly state they do not use active yeast in their production process. Many large-scale commercial brands avoid yeast fermentation altogether, opting for other methods to develop flavor.
Second, opt for chocolate with a higher cocoa butter content. Cocoa butter is a fat, and fats are generally easier to digest than sugars, especially at altitude. Look for bars with 70% cocoa or higher, as they tend to have a higher fat content and lower sugar content.
Third, consider the source. Smaller, artisanal chocolate makers might be more likely to use traditional fermentation methods involving yeast. While their chocolate might be delicious, it could be riskier for altitude-sensitive individuals. If you’re unsure, ask the chocolatier about their production process.
Fourth, start small. If you’re determined to enjoy dark chocolate in Denver, begin with a small portion and see how your body reacts. This allows you to gauge your tolerance and avoid overwhelming your digestive system.
Fifth, pair your chocolate with altitude-friendly foods. Avoid consuming dark chocolate alongside other potentially problematic foods, such as dairy or processed sugars. Instead, pair it with hydrating fruits like watermelon or cucumber.
Sixth, stay hydrated. This is crucial for combating altitude sickness in general, and it can also help your digestive system process food more efficiently. Drink plenty of water throughout the day, especially before and after consuming dark chocolate.
Seventh, consider taking digestive enzymes. These supplements can help your body break down food more effectively, potentially mitigating the effects of yeast fermentation. Consult with a healthcare professional before taking any new supplements.
Eighth, be mindful of other potential triggers. Altitude sickness can be caused by a variety of factors, including dehydration, lack of sleep, and overexertion. Make sure you’re addressing these issues as well.
Ninth, choose your chocolate shop wisely. Some Denver chocolate shops, like Hammond’s Candies, focus on more traditional, less yeast-heavy production methods. Others, while offering exquisite flavors, might be riskier for the altitude-sensitive.
Tenth, listen to your body. If you consistently experience gastrointestinal distress after eating dark chocolate in Denver, it’s best to avoid it altogether. There are plenty of other delicious treats to enjoy that won’t exacerbate your altitude sickness symptoms.
A common pitfall is assuming all dark chocolate is created equal. The production methods and ingredients can vary significantly, impacting its effect on your body at altitude. Another mistake is ignoring the importance of hydration. Dehydration exacerbates altitude sickness symptoms, making you more susceptible to digestive issues.
Furthermore, many visitors underestimate the impact of altitude on their bodies. They arrive in Denver and immediately engage in strenuous activities, further stressing their systems. Give yourself time to acclimatize before indulging in potentially problematic foods.
In conclusion, while the connection between dark chocolate and altitude sickness in Denver is anecdotal, the potential role of brewing yeast in exacerbating gastrointestinal distress is worth considering. By being mindful of the chocolate’s ingredients, production methods, and your own body’s response, you can minimize the risk and enjoy your time in the Mile High City without unnecessary discomfort. Remember, a little planning can go a long way in ensuring a pleasant and healthy experience at altitude.