We have been introduced to the wonders of chocolate in its purest form, the cacao bean. Cacao turns out to be one of nature’s most nutritious foods, due to its wide array of unique properties, many of which are destroyed or corrupted by cooking.
The cacao bean is what all chocolate is made from. Chocolate bars get a bad press because of all the stuff it’s usually mixed it with – the high sugar content, hydrogenated fats, and dairy products. Chocolate in its purest form, that of the raw cacao bean, has health-giving properties. It is the number one dietary source of magnesium – one reason why many women crave it around the time of menstruation. It is also exceptionally high in sulphur, the ‘beauty mineral’. Added to that, it is rich in antioxidants, it’s a natural anti-depressant, and an aphrodisiac! In fact, it contains over 300 identifiable chemical compounds, making it one of the most complex foods known to man. So not only does it taste divine, it makes you feel like a goddess too!
Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money; for example, one fish was worth three cacao beans, or one avocado was worth one cacao bean! In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree, Theobroma Cacao, which literally means “cacao, the food of the gods”.
Cacao is a revelation. It tastes so sinful and decadent, you can really indulge yourself. And instead of feeling low energy because you’ve pigged out, you just get a pleasant high. Plus it helps you lose weight! What more could anyone ask for?
this powerhouse ingredient’s potent properties when applying my makeup, skincare, and bodycare formulas consistently will be noticeable…
Cacao – it’s not just for your chocolate fix, the foam on your cappuccino or the dusting on your protein ball. It has a valuable place in your skincare regime especially if you suffer from dryness.
The superfood features on the ingredients lists of many of our favourite moisturising products (as if we needed an excuse to face plant in chocolate). It’s packed with nutrients and antioxidants to help feed skin (especially dry skin) back to better health.
Here’s the breakdown of its key beauty benefits.
1. It relieves dryness
In its most common forms of theobroma cacao seed butter or theobroma cacao (cocoa) extract, cacao is especially effective at preserving skin’s moisture balance. “It helps to restore the lipidic layer of the skin, reinforcing the skin barrier,” explains pharmacist, cosmetologist and founder of Twelve Beauty, Pedro Catala . This helps reduce water loss and therefore keep skin better hydrated for longer.
2. It protects against free radical damage
“Cacao derivatives are a great source of polyphenol antioxidants,” says Pedro, making it particularly good at strengthening skin’s defences against environmental wear and tear. Its high content of flavanols is particularly of note due to their ability to counteract the damaging effects of oxidation. It’s also rich in vitamin C , copper and fatty acid omega 6, to further bolster its soothing and protective properties.
3. It’s firming
“Cacao also improves the appearance of cellulite by firming the skin and breaking down adipose tissue,” Pedro tells us – hence why the ingredient can be found in a range of skin-smoothing body products.
Nutritional Profile
Substances in chocolate that have been discussed in the scientific literature as pharmacologically significant, include:
Magnesium one of the most commonly deficient minerals.
Sulphur anecdotal reports indicate that cacao detoxifies mercury because it is so high in sulphur. Anandamide known as “the bliss chemical” because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies’ ability to breakdown anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, helping us feel good longer, when we eat cacao.
Arginine nature’s Viagra.
Epicatechins and polyphenols antioxidants – cacao is one of the richest sources of antioxidants of any foods.
Serotonin, tryptophan, and dopamine neurotransmitters which help alleviate depression and are associated with feelings of well being.
Phenylethylamine PEA is an adrenal-related chemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing focus and alertness.
MAO Inhibitors cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) – these are different from digestive enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.
Cacao contains subtle amounts of caffeine and theobromine. However, experiments have shown that these stimulants are far different when consumed raw rather than cooked. Consider the following: experimental provings of chocolate by homeopaths indicate its stimulating effect when cooked. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, an excited state of circulation, and an accelerated pulse. Interestingly, when the same decoction was made with raw, unroasted beans neither effect was noticeable, leading the experimenters to conclude that the physiological changes were caused by aromatic substances released during roasting.
All chocolate is made from the raw cacao bean! Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money!
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, which literally means “cacao, the food of the gods.”
Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. Real Raw Food’s cacao is around 40% fat content (low compared to other nuts). There is no evidence to implicate cacao bean consumption with obesity. Worried about allergies? Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk, dairy products and chemicals mixed into the production of heat-treated processed chocolate bars
Cacao Beans Also Contain the Following Important Nutrients:
Magnesium: Cacao may be the highest source of Magnesium the relaxer mineral. Magnesium fights acid buildup, neutralizes toxins, calms sensitivity to pain, quiets nerves, builds strong bones and teeth and is essential for many other functions. Over 80% of Americans are chronically deficient in Magnesium
Iron: Cacao beans contain about 20% of the U.S. RDA of iron per 1 ounce (28 gram) serving. Iron is a critical mineral in nutrition. Iron is part of the oxygen carrying protein called hemoglobin that keeps our blood healthy.
Chromium: Chromium is an important trace mineral that helps balance blood sugar. Nearly 80% of Americans are deficient in this trace mineral. Chromium plays a significant role in detoxifying the liver from alcohols which build up during the fermentation process of sugars and starches when we overeat or make bad food choices. It has a major influence on blood cleanse.
Caffeine and theobromine. There is a persistent urban legend that Chocolate contains caffeine. It would seem that this rumor is based primarily on a confusion between two similar alkaloids: caffeine and Theobromine. Theobromine is the active ingredient in Chocolate and it occurs only in Cacao. The two stimulants are related and have a similar structures, but are very different chemicals with different properties, effects and origins. There are of course, some Chocolate products that have added caffeine, but it does not occur naturally in Chocolate.
Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) – these are different from digestive enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favourable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youth regeneration and rejuvenation. Encourages weight loss naturally.
Phenethylamine (PEA): is found in abundance in cacao beans. Because PEA is heat sensitive, much of the PEA in conventional cooked and processed chocolate is missing. PEA is the adrenal-related chemical that we produce in our bodies when we fall in love. This is likely one of the main reasons why love and chocolate have such a deep connection. PEA also plays a role in increasing focus and alertness.
In trials, doctors at Harvard found that Antioxidant compounds called Flavonols in chocolate help the body to produce nitric oxide, a compound essential for proper heart function. (Nitric oxide is also believed by pro bodybuilders to help increase muscularity.) Again, with Raw Cacao Powder, this effect could easily be multiplied. Remember that raw cacao powder contains about seven times as many antioxidants as cooked cacao powder, that’s about 723% more!
Raw Cacao Powder has at least 33% more Arginine, the aphrodisiac-like amino acid believed by body builders to build muscle and aid in recovery.
Anandamide (The Bliss Chemical) – A neurotransmitter called anandamide, has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as “The Bliss Chemical” because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies’ ability to breakdown anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer, when we eat cacao.
Vitamin C: Cacao beans must be raw to contain vitamin C. All cooked and processed chocolate has no vitamin C. A one ounce (28 gram) serving of Cacao Beans supplies 21% of the U.S. RDA of Vitamin C.
Omega 6 Fatty Acids: Cacao beans contain essential omega 6 fatty acids when it is RAW.
Tryptophan: Tryptophan is an essential amino acid that is transformed into important stress-protective neurotransmitters including serotonin and melatonin. Tryptophan is heat sensitive and therefore it is “cooked out” in many high protein foods and in conventional processed chocolate. At least 33% more when you use Raw Cacao.
Serotonin: Serotonin is the primary neurotransmitter in the human body. Serotonin is similar in its chemistry to tryptophan and melatonin. Serotonin helps us build up our “stress defense shield.”
Theobromine: Cacao beans usually contain about 1% theobromine. Theobromine is an effective anti-bacterial substance and kills streptococci mutans (the primary organism that causes cavities). Theobromine is a chemical relative of caffeine but is not a nervous system stimulant. Theobromine dilates the cardiovascular system making the heart’s job easier.
Antioxidants: Cacao contains the highest concentration of antioxidants of any food in the world. These antioxidants include polyphenols, catechins, and epicatechins. By weight, Cacao beans have more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries COMBINED. Antioxidants keep you looking young and help fight disease. ORAC antioxidant laboratory analysis confirms that there are over 25,200 antioxidants in a single spoonful of our raw cacao powder! Dark chocolate has been touted as a source of antioxidants, but this raw chocolate is way beyond that. Living proof that raw is better!
Italian researchers found eating 100 grams of dark chocolate each day for 15 days lowered blood pressure in the 15-person study. The University of L’Aquila team also found the body’s ability to metabolise sugar — a problem for people with diabetes — was improved. Because the effect was believed to be due to antioxidant levels, with Raw Cacao Powder we can likely multiply this effect. Dutch researchers indicate that dark chocolate contains four times the amount of catechin antioxidants than black tea, which is suspected of having a protective effect against heart disease and possibly cancer, due to its antioxidant properties. With Raw Cacao Powder, it would be 28 times more than Black Tea and potentially 7 times the protection!
Manganese: Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin. Interestingly, manganese is also concentrated in tears.
Zinc: Zinc plays a critical role in the immune system, liver, pancreas, and skin. Additionally, zinc is involved in thousands of enzymatic reactions throughout the human body.
