You are given a review of Amazon's food products. Your task is to divide them into two classes: negative or positive, depending on the content of the review.

[Q]: Pop Secret is by far my favorite popcorn and I eat about 2 bags a day. I normally get the homestyle, but is was always to dry when I ordered on line so I went to the Butter thinking it wouldn't be so dry. No such luck. When I buy from the grocery store it is much more flavorable and fresh and it doesn't cost that much more. I checked the dates and the store vs online bulk was about 6 months different on average which probably causes the difference even though they both are in the sale by date range. with this said, I am going to have to discontinue buying this product online unless something changes and I'll really miss it coming straight to my door since I eat so much. I waited for 3 months of getting this product before posting because any company can have a bad batch of anything. Sorry. I hope this changes in the future!!
[A]: Negative


[Q]: This mix allowed my little one to have cupcakes at his second birthday party.  They turned out great and with some homemade vanilla icing, they were a hit with everyone!  I even used Ener G's egg replacer to replace the multiple eggs the mix calls for.  One hint, bake for almost the maximum time on the directions.  They come out golden brown and moist.
[A]: Positive


[Q]: Raw Cacao Powder differs greatly in taste than processed Cacao Powder. Commercial cacao powder is often triple fermented and then roasted. Commercial companies are more interested in a product which has no nutritional value but great consistency in flavor. Commercial Cacao Powder is mono tonal in flavor. Raw Cacao is everything that Commercial Cacao isn't. It is a antioxidant super-food which has no equal. The taste does vary slightly from one part of the year to the next. As to taste, it has a wonderful intoxicating tannin like aroma with mild overtones of Mahogany. In foods it has a complexity which some cooks will absolutely love while the others who read from the book may want to go back to there standard one dimensional cacao. In baking, I believe it goes well with other flavors such as Almond Extract. If you want to do an extraordinary butter cream icing with a tad of Almond extract, your icing will have no equal. In chocolate cake I personally would go heavy and do a buttermilk or sour cream cake. The acid helps to unify and amplify flavors. I like making cake with 60% cake flour which is about has about 5% wheat gluten and 40% rice flour. The reason for this should be obvious. The heavy texture that rice flour imparts makes your cake stand proud and one bite is then never more than enough.  Raw Cocoa powder is rich in polyphenols, such as catechins and procyanidins, and has been shown to inhibit low-density lipoprotein (LDL) oxidation and atherogenesis in a variety of models. Human studies have also shown daily intake of cocoa increases plasma high-density lipoprotein (HDL) and decreases LDL levels although the drug companies having endeavored to understand the mechanism in which this happens.
[A]:
Positive