Raw cacao (contains 50% lipids) comes from the ground cacao bean, a large pod grown on the cacao tree in the tropics, originally revered by the Aztecs as a superfood. Cacao beans are made into the powder, nibs and butter. Raw cacao is preferred over †˜cocoa’ as it is not treated via the †˜dutching’ (alkalising) process which can destroy essential minerals and vitamins.
FOOD ACTIVES: Protein (~20%), (good) fat (18-26%), iron, potassium, copper, calcium, magnesium, manganese, sulfer and is one of the more antioxidant rich foods in the world, more so than green tea or red wine. Contains stimulants theobromine.
Anti-inflammatory properties help improve skin’s ability to fight wrinkles as do the flavonoid antioxidants help your skin neutralize free radicals before they damage your cells, keeping it tight and youthful looking. It also helps to reduce redness and puffy eyes. Cacao is a good source of sulfur, which helps form strong nails and hair. High in magnesium, an energy mineral which helps heal and soothe damaged skin, also an anti-allergen and prevents skin disorders.
COOK: Mix with some warm milk for a comforting after dinner treat, add into your morning smoothie, bake into wholesome bikkies and slices, make into a healthy dark choc mousse or add into your protein power-food balls to enjoy after exercise.
TIP: Raw cocoa is an aphrodisiac because it contains anandamide, a substance that induces euphoria. It also contains phenylethylamine (PEA), which is a mood enhancer.
For more information: Cacao Web or see its Nutrient Profile
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