The benefits of RAW cacao

The Benefits of Raw Cacao Infographic3


Here are some of the health  benefits and difference of Raw organic cacao compared to processed chocolate:

Unlike processed dark chocolate, antioxidants are preserved in raw unheated cacao: much higher levels of the famous chocolate antioxidants as well as the preservation of vitamin C and PEA, the feel good neurotransmitter responsible for the feeling of love. Omega 6 fatty acids, which when heated become rancid and cause inflammation.  Serotonin for weight loss,  magnesium, which also happens to be the most deficient mineral in the diet of modern cultures. Magnesium relaxes muscles,  relaxes the heart and cardiovascular system. The dark chocolate antioxidants have been clinically proven to literally dissolve plaque built up in the arteries which helps in reversing heart disease and causes naturally lower blood pressure. The antioxidant content of raw cacao benefits the cardiovascular and general whole body health. 

In processed dark chocolate, antioxidants can be present, but are in much lower levels than in unheated raw chocolate nibs as an example. Out of all the whole foods that contain antioxidants, raw chocolate is the highest in the world. Raw chocolate is perhaps the most chemically complex food on Earth that degrade in the cooking process, so the raw forms of them should be abundant in every diet for longevity.

Serotonin (a neurotransmitter that acts as a “stress defense shield” by making you feel good)

Dopamine (a neurotransmitter that boosts motivation and pleasure

What they literally discovered was that the more chocolate you eat, the more your potential for human longevity increases!

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