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Cacao

CACAO – THE SUPER FOOD FOR THE LOVE CONNECTION!
Cacao beans come from a small evergreen tree called the Theobroma Cacao tree. Cacao is the key ingredient of most high quality chocolates. Cacao however is different than cocoa and chocolate. Many commercial cocoa and chocolate is stripped of the medicinal components of the cacao bean due to its bitter taste.

What is Cacao?

Cacao is the raw form of what is used to make commercial chocolate.

The less refined or raw form of Cacao is highly medicinal and is available in most health food stores. It’s made by cold pressing unroasted Cocoa beans. Once roasted it loses much of its medicinal benefits.

Cocoa powder for baking and making chocolate is made from raw Cacao that has been roasted.

The healthiest form of Cacao is the raw unroasted version.

What is Cacao used for and how does it work?

Cacao is rich in agents that enhance the production of ‘feel-good’ chemicals in the brain, notably serotonin and dopamine. This means Cacao possesses anti-depressant and mood-elevating properties.

One of these mood-modifying compounds is Anandamide (from the Sanskrit ananda meaning ‘bliss’). This is a naturally occurring substance found in Cacao known as a Canabinoid, a member of the same psychoactive substances found in cannabis. It binds to the same sites as THC, the active chemical in marijuana, and produces a global feeling of euphoria.

Another constituent in Cacao which alters mood in a pleasurable way is PEA or Phenethylamine. PEA stimulates the production of dopamine. Dopamine is a neurochemical directly associated with sexual arousal and pleasure. It’s also found to be increased in the brain when we are in love and is especially amplified during orgasm. The feeling is similar to the ‘high’ experienced by runners and the endorphin release after exercise.

Cacao is also high in the amino acid tryptophan. Tryptophan increases the production of serotonin, the brain’s ‘feel-good’ chemical. It promotes a highly desirable mood-state and is often the target of anti-depressant drugs. No wonder it makes us feel so good!

Flavanols have been found in high concentrations in certain fruits and vegetables, wine, grape juice, and berries. Flavanols are particularly high in Cacao. Epicatechins are thought to be the flavanols responsible for many of the health benefits of Cacao, especially for cardiovascular health. Studies have shown that Epicatechins in Cacao have a short term benefit on LDL (commonly referred to as 'bad') cholesterol, has been shown to reduce blood pressure, improve vascular platelet function, as well as decrease insulin resistance, indicating Cacao in the treatment and prevention of metabolic syndrome.

Epicatechins in Cacao are potent antioxidants, and have both anti-inflammatory and Nitric Oxide (NO) synthase activating effects. NO activation may play a role in the reduction of stroke, heart failure, and diabetes; all of the major causes of death in North America.

Some data has linked a deficiency in epicatechins to these diseases, which explains why Cacao is so protective in preventing these diseases. Island dwelling populations off the coast of Panama who consume an abundance of raw Cacao have been shown to have lower blood pressure levels and no age related decline in kidney function, as well as overall significantly less mortality resulting from cardiovascular events. This protective effect is lost on the same population when they migrate to nearby cities where there is less raw Cacao consumption.

As a superfood, Cacao is a good source of the minerals, particularly magnesium, zinc, iron, calcium, and potassium. These minerals are all important for healthy muscle function, especially for the heart and blood vessels. They help the heart to pump efficiently and the blood vessels to dilate and constrict as needed, which helps blood pressure.

Cacao is also a low-glycemic food, high in fiber and lowers blood sugar and insulin resistance.

Cacao’s high in Resveratrol, a strong antioxidant which can cross the blood brain barrier and protect your brain from oxidative damage. Antioxidants are also very important to protect against unwanted cellular damage from stress, environmental toxins and metabolic waste, which our bodies produce daily.

How do you use it?

Cacao comes in powdered, paste and nib forms. Cacao is great added to baked goods, curries, yogurt, hot cereal and health shakes. By adding it to your food it increases the nutritional value up to ten fold!