What females really want

Post Reply New Topic

“There is a charm about the forbidden that makes it unspeakably desirable.”

Mark Twain

Might be my pragmatic-minded nature here, but I find a kind of beauty in things that both let you have your cake and eat it, too. I'm also adding that to my quote collection, thanks!

i have nowhere to insert chocolate into my chassis, and even if i did, it would most certainly foul my circuits.

lol

there are some theories that state that the marketing towards women that focuses on the hedonistic quality, is actually responsible from some women's neurological responses to the stuff. they've been told it's bad for them and so good to eat, and their brains lap it up.

I don't care about any marketing. I just like it because I like it.

There are plenty of things marketed towards women that I'm supposed to like or care about but don't. I'm not easily influenced that way or care about conforming.

they didn't say that the marketing causes anyone to LIKE it, they said that it led to changes in neurological reactions to EATING it.

Ironicly chocolate is a big business in Japan also in Japan they celabrate 2 Valentines days on the first Valentines day its the woman who buys the man chocolates and gifts *and some chocolate for herself*on the following Valentines day *white day*the man buys the lady white chocolates and more expensive gifts.

Last edited by AspieOtaku on 13 Jul 2012, 3:10 pm, edited 1 time in total.

It's most evident in how chocolate is marketed to women but I think this is a fairly common marketing trick (and they do it with all sweets when they are marketed to adults, to a lesser degree). Things like steak and burgers are sometimes marketed to older men who should be watching their cholesterol, in a similar fashion. And I have to admit it works. That sensation of throwing caution to the wind and enjoying yourself is quite seductive.

That sounds awesome. Except I prefer dark chocolate to white.

As far as what women want, I can only speak for myself. Fidelity, feeling that they I am prefered and just someone you settled for, appreciation.

Faithfulness comfort acceptace affection snuggles and hugs and respect.

chocolate is an anti-depressant, women have a tendency to be more emotional.
that is why it is geared more toward women.

the substances i chocolate that are supposed to have an antidepressant effect, are in such minuscule amount that it is not possible for them to have a biological effect. it seems that the brain manufactures the response. it's like a placebo.

women really aren't more emotional than men. one example is that the majority of people in anger management classes are men, and anger is an emotion.

Not more emotional, but they are allowed a wider range of emotions.

actually it has drug qualities, as shown here in wiki, the page is actually very large, and i have cutnpasted just the introduction.....for the full story go to wikipedia

http://en.wikipedia.org/wiki/Chocolate

Chocolate
From Wikipedia, the free encyclopedia


Chocolate Listeni/ˈtʃɒklət/ is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure.[1] The presence of theobromine renders chocolate toxic to some animals,[2] especially dogs and cats.

Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.

Cocoa mass was used originally in Mesoamerica both as a beverage and as an ingredient in foods. Chocolate played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the gods and served chocolate drinks during sacred ceremonies. All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".[3]

The Europeans sweetened and fattened it by adding refined sugar and milk, two ingredients unknown to the Mexicans. By contrast, the Europeans never infused it into their general diet, but have compartmentalized its use to sweets and desserts. In the 19th century, Briton John Cadbury developed an emulsification process to make solid chocolate, creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world's cocoa, with Côte d'Ivoire growing almost half of it.

you missed the point - the chemical effect happened AFTER we were conditioned for it. wikipedia doesn't reflect current research, maybe try google scholar.