Raw cacao is derived from Theobroma Cacao beans and contains over 300 compounds including: protein, fat, carbohydrates, fiber, iron, zinc, copper, calcium, potassium and antioxidants.
In the raw form, is most known for being a super-food that is a rich source of antioxidants. As a rich source of manganese, raw cacao helps oxygenate the blood. It is also a rich source of magnesium, which helps in balancing brain chemistry, helps to build strong bones and is a muscle relaxant associated with feelings of calmness. In addition it is rich in sulfur, which builds strong nails and hair, and promotes beautiful skin.
Raw cacao can be found in a number of forms, including whole beans, nibs and powder. Nibs are made by removing the skin from the cacao seed and cracking it into small pieces. The powder is created by processing the beans through a cold-pressing process with the cacao fat removed; this process preserves all its vitality.
Cacao has more antioxidant flavonoids than any food tested so far, including blueberries, black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea.
Since raw cacao is a rich source of antioxidant flavonoids it promotes cardiovascular health and protect against toxins. The antioxidant flavonoids in raw cacao can help improve circulation, regulate heartbeat and blood pressure. Additionally, cacao help the body repair it self and resist free-radical toxins.
Although both cacao and chocolate are rich in calcium, they contain oxalic acid as one of their 300 plus compounds. Oxalic acid interferes with the body’s absorption of calcium. If you are consuming traditional chocolate with sugar then calcium loss is even greater as sugar excretes calcium reserves from our body even more so than oxalic acid. There are many other foods that contain moderate amounts of oxalic acid such as rhubarb stalks, star fruit, black pepper, parsley, poppy seed, amaranth, spinach, chard, beets, most nuts and beans.
Buying Raw Cacao:
When looking to buy raw cacao make sure that it is certified as Organic Raw Cacao, only then it is an excellent source of antioxidants. If it is not certified Organic and Raw then you are consuming a whole lot of chemicals from irradiation and spraying of chemicals which are standard practice in growing cacao beans.
For a great source of Organic Raw Cacao check out this link it is USDA certified organic:
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Or Cacao Power, Raw Chocolate Nibs