Why Cacao?

Cacao is one of the most nutrient dense foods on the planet, in its raw form. 

The western world knows chocolate that is heated at extremely high temperatures, and filled with dairy and sugar.

That is not the chocolate that we're talking about here.

The chocolate we're talking about here is raw; powerful, abundant, and magical.

It is packed with life-giving nutrients and minerals.

This chocolate has changed our lives.

We know that raw chocolate can change the world.

 
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It's packed with:

Magnesium

Raw cacao is the primary source of the mineral Magnesium.
Magnesium supports the heart, increases brainpower, causes strong peristalsis (bowel movements), relaxes menstrual cramping, relaxes muscles, increases flexibility, helps build strong bones and increases alkalinity. Magnesium, as a primary alkaline mineral, opens up over 300 different detoxification and elimination pathways.

Antioxidants

Antioxidants prevent and stop damage caused by oxidants. Oxidants, or free radicals, are produced by the body and in the environment. In the environment, free radicals come from air pollution, cigarette smoke, and alcohol. In the body, these free radicals can cause DNA damage, premature aging, cancer, and heart disease. Antioxidants destroy these free radicals and stop them from causing harm in the body.

Raw cacao is one of the richest sources of antioxidants.

The antioxidants found in raw cacao also protect the heart and circulatory system. It also causes blood vessels to dilate resulting in better blood flow.

Raw Cacao contains 10,000 mg per 100 grams of flavonol antioxidants.
Processed Cacao and chocolate contains anywhere from 500 mg- 5,000 mg per 100 grams.

Raw cacao contains 2x the amount of antioxidants as red wine and 3x the amount found in green tea.

*Dairy in chocolate products blocks the absorption of antioxidants into the body.

Phenylethylamine (PEA)

PEA is a chemical naturally occurring in the brain. It is known as the "love chemical" because when we fall in love, it increases. PEA is abundant in the brains of happy people and low in the brains of people with depression.
In 1982 chocolate was found to contain up pto 2.2% PEA.
PEA increases the activity of neurotransmitters in the parts of the brain that control our ability to pay attention and stay alert.
PEA in the brain also causes Dopamine levels to rise, which is associated with increased mental concentration and a positive attitude.
PEA also increases the effectiveness of another neurotransmitter, norepinephrine, which is associated with increased feelings of joy.
 

Anandamide

Anandamine is a type of lipid (oil)  known as the "bliss chemical" because it is released when we are feeling great.
Anandamine was found in chocolate by neuroscientist Daniele Piomelli in 1996.
Studies have shown that this neurotransmitter may play an important role in the regulation of mood, memory, appetite and pain perception.
Anandamine may be responsible for the euphoric feeling some people experience when they exercise.

 

Other Positive Aspects of Raw Cacao

There is evidence indicating that chocolate diminishes appetite, therefore causing weight loss.


The presence of Tryptophanin chocolate diminishes anxiety and increases our ability to fend off stress.


Contains small amounts of Theobromine which stimulates the nervous system and increases energy.

 

Citations:

Wolfe, David and Shazzie. Naked Chocolate. San Diego: Maul Brothers Publishing, 2005. Print.

"Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine." Journal of agriculture and Food Chemistry.