Chocolate
NEWS: This superfood is now available in the SANEStore as a convenient whole-food powder so you can more easily enjoy it in smoothies and recipes.
Our Raw, Extra Rich, Organic Heirloom Criollo Cacao Powder (Cocoa Powder) is made by taking the finest raw Heirloom Criollo cacao nibs and cold-pressing some of the oil out. This natural process retains 22% of the cacao butter and results in a rich, flavorful powder packed with powerful nutrients and natural possible mood enhancers. This extra rich cacao powder dissolves easily in liquids making it easy to create smooth, delicious chocolate shakes, fudge, hot chocolate and more. Try Sweetening with our organic agave nectar to create low glycemic, delightful treats. The possibilities are endless for this antioxidant pick me up. See what you are missing and turn your chocolate cravings into super nutrition by rediscovering real chocolate in our Raw Extra Rich Organic Cacao Powder.
Cacao, ‘the food of the gods’ has been traditionally used for centuries to support healthy energy levels and a healthy mental outlook. With over 300 identifiable chemical compounds, cacao remains one of the most complex and pleasurable foods on the planet. In its raw form, cacao contains anandamide, arginine, phenethylamine and tryptophan . By raising the neurotransmitters in our brain, cacao promotes an overall feeling of well being. In essence, raw chocolate may make you happy!
What’s the Difference between Cacao and Cocoa? The official name of the chocolate tree is Theobroma Cacao. Some experts believe that over time the word “cacao” became Anglicized, and most likely through common error people started calling it “cocoa”. Now, with the rebirth of old-style, artisanal chocolate there is a movement to reclaim the beans rightful name: cacao (pronounced Ka-Kow). Today, the two words are often used interchangeably.
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Sound Promising?
Want to Try Adding a Convenient and Pure Powdered Form of This Whole Food to Your Smoothies and Recipes?
Why Try Chocolate Superfood?
- May contain mood elevating properties
- Helpful for arteriosclerosis
- May help the Dilation of blood vessels
- Improving the cellular functioning of those cells lining blood vessels
- Super powerful antioxidant
- May boost blood flow to the brain, heart, & other organs
- Supporting a healthy heart
- Anti-inflammation
- May Improve digestion
- Stimulating kidney & bowel function
- May aid in the healing of skin problems including eczema, psoriasis & burns
- Supports a healthy cardiovascular system
- Strong stress reliever
- Relaxing muscles
- Increasing insulin sensitivity in healthy persons
- Helping build and maintain strong bones & teeth
- Containing more magnesium than any other food
- May help in lowering blood glucose levels
- Helps to decrease the risk of hardening of the arteries
- May reduce free radicals throughout the body
- May be used to increase breast milk production
- Aids in Lowering bad LDL cholesterol while increasing good HDL cholesterol
- Shown to improve Endothelial function in overweight adults
- Natural source of anandamide, phenethylamine, arginine & 300 other natural compounds
- Reducing additional neural damage in the case of a stroke
- May reduce blood pressure
- Promoting an overall feeling of euphoria & well being
- Helping to Maintain youthful, beautiful skin, hair, & nails
- Lowering the oxidative stress of strenuous activities – thus helping athletes to recover
References
1. Cacao as fruit of cacao tree
2. Pharmacognosy and Health Benefits of Cocoa Seeds, Cocoa Powder (Chocolate)
3. Zipperer, Paul (1902). “white+cacao” The manufacture of chocolate and other cacao preparations (2 ed.). Berlin: Verlag von M. Krayn. p. 14.
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7. Sorting Out Chocolate – Fine Cooking Article
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15. Olivia Abenyega and James Gockowski (2003). Labor practices in the cocoa sector of Ghana with a special focus on the role of children. International Institute of Tropical Agriculture. pp. 10–11. ISBN 978-131-218-1.
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17. Dand, Robin (1999). The international cocoa trade (2 ed.). Woodhead Publishing. ISBN 1-85573-434-6.
18. J. Gockowski and S. Oduwole (2003). Labor practices in the cocoa sector of southwest Nigeria with a focus on the role of children. International Institute of Tropical Agriculture. pp. 11–15. ISBN 978-131-215-7.
19. http://food.theatlantic.com/artisans/mexican-chocolate-rustic-strong-better.php
20. “Cocoa: From Bean to Bar,” Urbanski, John, Food Product Design, May 2008
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23. Cocoa: The Next Health Drink?
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25. “Cocoa nutrient for ‘lethal ills'”. BBC News. 2007-03-11. Retrieved 2010-04-30.
26. Mauro Serafini, Rossana Bugianesi, Giuseppe Maiani, Silvia Valtuena, Somone De Santis, Ala Crozier: “Plasma antioxidants from chocolate”, Nature 424(2003)1013. Downloaded from http://eprints.gla.ac.uk/131/01/Crozier,A_2003.pdf
27. J.B. Keogh, J. McInerney, and P.M. Clifton: “The Effect of Milk Protein on the Bioavailability of Cocoa Polyphenols”, Journal of Food Science 72(3)S230-S233, 2007. Downloaded from http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00314.x/pdf
28. Flavanols in cocoa may offer benefits to the brain
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30. Cocoa, But Not Tea, May Lower Blood Pressure
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34.David Wolfe and Shazzie (2005). Naked Chocolate: The Astonishing Truth about the World’s Greatest Food. North Atlantic Books. p. 98. ISBN 1-55643-731-5. Retrieved 15 December 2011.
35. Humphrey Hawksley (12 April 2001). “Mali’s children in chocolate slavery”. BBC News. Retrieved 2 January 2010.
36. Humphrey Hawksley (4 May 2001). “Ivory Coast accuses chocolate companies”. BBC News. Retrieved 4 August 2010.
37. U.S. Department of State Country Reports on Human Rights Practices, 2005 Human Rights Report on Côte d’Ivoire
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39. Payson Center for International Development and Technology Transfer (30 September 2010). “Fourth Annual Report: Oversight of Public and Private Initiatives to Eliminate the Worst Forms of Child Labor in the Cocoa Sector of Côte d’Ivoire and Ghana”. Tulane University. p. 26. Retrieved 23 April 2012.
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