There has never been a shortage of experts willing to give us advice on the benefits or risks of consuming a variety of commodities. For instance, one of Sir Hans Sloane’s manuscripts dating from the seventeenth century provides Observations Upon the Preparation and Virtues of Chocolate, which is especially interesting considering Sloane helped to introduce drinking chocolate to Britain in 1687 as a restorative drink with clear health benefits. In opposition to this view, one can read Daniel Duncan’s Wholesome Advice Against the Abuse of Hot Liquors − Particularly of Coffee, Chocolate, Tea, Brandy and Strong-waters. With Directions to Know What Constitutions they Suit (1706). The debate over tea, coffee and chocolate continued to rumble on into the nineteenth century with Dr J. Stevenson’s Advice Medical and Economical Relative to the Purchase and Consumption of Tea, Coffee, and Chocolate; Wines, and Malt Liquors: Including Tests to Detect Adulteration, etc (1830).