Why unprocessed RAW Chocolate is good for you

cacao-goji-brittle-web1We have one of the best raw chocolates on the market, our Sacred Cacao Brittle.

It has the most amazing combination of only a few but high quality ingredients, this is a summary of the healthy benefits:

Antioxidants: RAW Cacao has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea. Health benefits of these antioxidants include:

* Promote cardiovascular health – Help dilate bloods vessels, reduce blood clotting, improve circulation, help regulate heartbeat and blood pressure, lower LDL cholesterol, and reduce the risk of stroke and heart attacks.
* Protect from environmental and metabolic toxins – Help repair and resist damage caused by free radicals, and may reduce risk of certain cancers.

Neurotransmitters: By increasing the levels of specific neurotransmitters in our brains, RAW cacao promotes positive outlook, facilitates rejuvenation and simply helps us feel good.

* Serotonin – Cacao raises the level of serotonin in the brain; thus acts as an anti-depressant, helps reduce PMS systems, and promotes a sense of well-being.
* Endorphins – Cacao stimulates the secretion of endorphins, producing a pleasurable sensation similar to the “runner’s high” a jogger feels after running several miles.
* Phenylethylamine – Found in chocolate, phenylethylamine is also created within the brain and released when we are in love. Acts as mild mood elevator and anti-depressant, and helps increase focus and alertness.
* Anandamide – Anandamide is known as the “bliss chemical” because it is released by the brain when we are feeling great. Cacao contains both N-acylethanolamines, believed to temporarily increase the levels of anandamide in the brain, and enzyme inhibitors that slow its breakdown. Promotes relaxation, and helps us feel good longer.

Essential Minerals: RAW Cacao beans are rich in a number of essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. Don’t let yourself fool: processed (=roasted cacao may come in all types of qualities on the market, yes, the price will mostly tell you, but the mineral content is very low compared with RAW Cacao)

* Magnesium – RAW Cacao seems to be the #1 source of magnesium of any food. Magnesium balances brain chemistry, builds strong bones, and helps regulate heartbeat and blood pressure. Magnesium deficiency, present in 80% of Americans, is linked with PMT, hypertension, heart disease, diabetes and joint problems.
* Sulfur – RAW Cacao is high in the beauty mineral sulfur. Sulfur builds strong nails and hair, promotes beautiful skin, detoxifies the liver, and supports healthy pancreas functioning.

Essential fats: There is a misperception that chocolate is fattening. In truth, the fats in cocoa butter are healthy fats. Cacao contains oleic acid, a heart-healthy monounsaturated fat, also found in olive oil, that may raise good cholesterol. Also, substances found in cacao are known to help reduce appetite.

Important note- To fully benefit from chocolate’s wide array of nutrients, eat chocolate that is as close to its natural state as possible. Whole cacao beans and nibs are best. You lose many of the health benefits when you eat commercially produced chocolate.


8 thoughts on “Why unprocessed RAW Chocolate is good for you

  1. Not all raw chocolate is realy raw they still ferment their beans this will reduce the flavonoid content with 90% so i was in search for the best and found a brand that as first in the world does not ferment their criollo cacao beans they get from the wild and not from big plantations and the production tempertures are not above the 88F ( 31 celcius) the cacao i take has also the flavonoid comtent printed at the wrappers >800mg flavonoids at 10gr square

    1. Thank you for your good input!
      You are right, fermentation reduces the content of flavonoids (which are pungent) in chocolate. But the picture is not as black and white as you describe it here: also farmers in small family farms and communities ferment their cacao, and the reason is that the bitterness will be greatly reduced during the fermentation process, the germination of the cacao which starts immediately after harvesting stops and reduces bacteria and natural occurring yeasts; and also the special cacao flavor develops mainly after the fermentation process. A lot of people, i lived in Venezuela, therefore i have to stick to my experience there, who would not ferment their beans would enrich the cacao with spices (Peninsula of Paria).
      There are so many green bitter herbs which are superior in the content of flavonoids than chocolate, also green tea, parsley and berries are rich in different types of flavoids and a diet rich in fresh, raw enzyme-rich veggies and fruits is the most desirable to provide all benefits. Chocolate, as much as we love it and puts a smile on our face, is a stimulant and should be eaten in moderation, whereas a life food diet will bless all ages. Please check out the link from the Linus Pauling Institute for further literature on benefits of flavonoids:

  2. Regular Exercise: Exercise keeps your body and mind fresh throughout the day and boosts
    you with new energy every now and then. Pressures from work, home and varying roles assumed by an individual can all
    go together to yield real big problems that can get away to the
    activities of daily living. Did you know that
    your anxiousness of having an attack could increase the chances of panic attack to occur.
    Change to a healthier lifestyle – Go to bed and wake up early, keep from eating junk foods and foods that contain
    stimulants which contains nicotine, caffeine and alcohol.

  3. TX a lot for taking the time to handle this, I think powerfully it and like learning more on this topic. If possible, as you gain skillfulness, would you think about updating your diary with fewer info? It is super useful 4 me.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s