What Is So ‘Super’ About This Exotic Superfood?

Raw cacao is quite simply amazing! A powerhouse of nutrients, it offers over 300 compounds including carbohydrates, protein, fat, fibre and minerals:

• iron
• copper
• zinc
• magnesium
• calcium and
• sulphur

Out of all the whole foods that contain antioxidants, raw cacao is the highest in the world, containing more antioxidants than red wine, green tea and blueberries put together!  For thousands of years, ancient Mayans and ancient Aztecs have used the amazing healing properties of the cacao beans.

A Potent Source Of The Most Common Nutritional Deficiency

Cacao is the highest whole food source of Magnesium, which has been found to be the most commonly deficient major mineral, even when following a healthy diet.  Magnesium raises endorphins and promotes the natural balance of neurotransmitters, such as serotonin. Magnesium helps to regulate your metabolism, energise muscles and build strong bones. It is very high in antioxidants, to help you fight free radicals and infections

Raw Cacao Endorsed By David Wolfe

Raw Cacao is also rich in Iron, a critical mineral, as this forms part of the haemoglobin molecule in your blood.  Haemoglobin is responsible for binding to oxygen in you blood and transporting it around the body.  Research by David Wolfe, a leading advocate of superfoods and Raw Cacao in particular, has led him to state that Cacao contains 314% of the recommended daily intake of iron per 28 gram serving. Raw Cacao also contains Sulphur, a mineral that helps to detoxify your liver and build strong nails and hair as well as, promote beautiful skin. And, as if this isn’t enough, a study in the American Journal of Clinical Nutrition shows that heart health is increased by consumption of Cacao, and blood pressure is reduced!

Confused Between Cacao And Cocoa?

Theobroma cacao, the botanical name for the Cacao Tree, is where the Cacao bean comes from. Cacao beans are found inside the "fruit" of the tree, these Cacao pods are about the size of a football! When these beans have been cleaned, roasted and processed, they are then referred to as “Cocoa”. Unfortunately during this process the beans are subjected to scorching temperatures of up to 150°C with the additional extraction aid of solvents, thereby destroying most of the nutrients and antioxidants. Once milk is added the antioxidant levels also drops dramatically. This is what you find in popular chocolate bars and lollies.  So now you will understand that there are many misguided chocolate lovers out there telling themselves that they are gobbling up antioxidants in the form of chocolate.  Not so!

Super Cacao

Cacao is the same bean but still in the raw state, uncooked and unprocessed. Many people refer to Cacao simply as ‘cocoa’, which leads to much confusion as the two are, in fact, very different.  Did you know that Raw foodies will only use and advocate Raw Cacao for its high nutritional value which gives it the "superfood" status.

What Is The Best Way To Use Raw Cacao?

The best way to use the Raw Cacao (often sold as small peices of bean, called nibs),  is in a raw food dessert, or a delicious smoothie with non-dairy milk and beautiful ripe berries.  You will need to blend the nibs otherwise you will find them hard and difficult to chew. This is where the powdered form is very useful. Make Raw Cacao a part of your day, and you will benefit from its hundreds of health properties. Article by Nutritionist Karen Ball