On chocolate it is often more the insect parts within it than the chocolate itself.
https://www.fda.gov/media/71809/download
Anyway nice try assassins.
Though as I am tougher than them.
Tomatoes. Raw, cooked, powdered and put in food as a flavour enhancer. My throat won't close up or anything but the next day/in about 6 hours I will splatter the bowl or do something that can only be described as like marginally lumpy pissing out of my arse. I could not eat a raw one without chucking up, even one being cut and squirting a bit in my mouth is an incredible effort in self control (I can otherwise happily eat food in front of an open drain with rotting meat and shit in it, and active human gore beside it), and cooked in a sauce holds absolutely no appeal (and not just because I know the effects). Seems to be a family thing as well as loads of my aunts, uncles and cousins detest the things and apparently it goes further back still.
Sadly they are ridiculously common in things (they are cheap, bulk things up quite well and done right they do enhance flavours), and companies add them/change ingredients without warning so I have to read the back of essentially every pack of food* and have to put back an awful lot of things I might otherwise like.
*found it on crisps/nachos that were not tomato flavoured (in fact they were plain/spicy), I can make my own curry that is far nicer but next to no chance of ever finding a jar of curry sauce, noodles often have it, spice mixes often have it (including ones you would not expect -- last poisoning was from chicken spice mix), I have seen it in stock cubes, have to be careful buying Cornish pasties and other premade foods (fortunately nobody is crazy enough to put it in a scotch egg), sadly in the UK they have not been introduced to the wonder of bean dip and I hate most non cheese white sauces, guacamole, and nasty cheese goop is no better either so have nothing really dunk my crisps in unless I make some beans/hummous (hard when you are going round someone's and just want to grab some stuff from the shop). The only lasagna or spaggy bowl I have is one I make myself (more on that in a minute). Pizza is then either a garlic base (I don't mind at all but it does rather leak out of the pores for days), bbq base (though they also use tomatoes), or make it myself with a pepper base (again more on that in a moment). Mexican food is for the most part right out unless white sauce or I make it myself. Restaurants are also a gamble or take one for the team scenario.
As a kindness to my fellow dislikers of tomatoes. Mediterranean cooking often has jars of cooked peppers (lidl in the UK sell them quite cheap, mediterranean cooking shops elsewhere in the world I have been) aka bell peppers or sweet pepper. Get these, drain them and slice them and blend them. You will be tempted to add extra water if you are used to tomatoes but don't unless you are after a super super thin sauce (as in useful in a bloody mary thin). I am still working on getting the tang in there (white vinegar or vinegar from a pickle jar usually gets somewhere) and don't have any MSG (it is the same sort of flavour/approach/chemistry) to try with but it makes a perfectly suitable sauce for my purposes and even without it is still nice.
I like parsnips but it seems my hands really get aggravated (10x worse than eczema, and I am no stranger to cracked and weeping hands) by them when I peel them so I wear gloves these days. Pro tip the second as so few seem to know it. Slice them up into equal size chunks (easier said than done with the tapered nature of such things) and they will cook evenly rather than burning on one end or being undercooked.
