In this task, you're given a review from Amazon's food products. Your task is to generate a rating for the product on a scale of 1-5 based on the review. The rating means 1: extremely poor, 2: poor, 3: neutral or mixed, 4: good, 5: extremely good. 

Q: Used to eat the Spicy Thai flavor all the time.  MSG makes my body unhappy and this was one of the few flavored chips that was MSG free.  Now they have changed the whole recipe and how they make them.  Instead of being real food on the ingredients like it used to be its mostly processed chemical garbage, a bunch more salt and MSG stuffed in under the label "yeast extract".  They removed the NO MSG from the label so they know very well what they did.  The worst part though is that they taste horrible.  Instead of crisp, oily and full of character...say as if they were cooked in like...a kettle or something they instead have the color and uniformity of baked lays.  The Spicy Thai flavor now tastes like sour cream and onion or ranch that has gone rancid.  What a shame, no more kettle chips for me.  It seems they are slowly moving one flavor at a time to this new cheap ingredient list and manufacturing method.  Dont be fooled into paying a premium price for these chips as they are not a premium product anymore.

A: 1
****
Q: The coffee pods are convenient but the quality of the coffee is not good (you will find this especially if you are used to using a grinder, fresh beans etc). I'm not sure if this is due to the pod itself or the machine in terms of temperature, pressure. I suspect the problem lies with the pod technology and the coffee within. I'm going back to a grinder, fresh beans and a traditional machine.

A: 2
****
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:
5
****