Skip the bad chocolate! 5 benefits of pure cocoa

The cocoa was Highly valued in the Mayan empire for their properties. The natives drank it with water and in small quantities; for them it was a stimulating drinkvery different from the chocolate loaded with sugar and milk that we find today.

We have to differentiate cocoa from chocolate. Because cocoa, the main ingredient in chocolate, does not retain its properties if it is taken with milk, sugar or other substances. And neither does it maintain its nutrients if it is subjected to high temperatures (during roasting).

Why is pure cocoa better than chocolate?

Cocoa is the low-fat powder that results from grinding the seeds of the cocoa tree. Those seeds are extracted from the interior of the fruits, which are large and pod-shaped.

Cocoa and chocolate are not synonymous. Cocoa is the main ingredient of chocolate. At first it was taken as an infusion, but when it arrived in Europe, sugar and milk were added to reduce the bitter taste.

Chocolate is a product that usually contain sugar, poor quality fats or dairy, among other ingredients, if it is not of the highest quality. That is why it is important to know how to choose a healthy chocolate.

Instead, pure cocoa is rich in magnesium and iron (although this is not well absorbed), and provides calcium and phosphorus.

But above all it stands out for the amount ofantioxidant substances that it provides and that have earned it an antioxidant score of 95,000 ORAC units per 100 grams of cocoa (a cup of blueberries, known for their great antioxidant power, has 13,427).

The properties of pure cocoa for health

The antioxidant richness of cocoa is largely responsible for its valuable benefits for health. physical and mental health.

1. It makes us in a good mood

Pure cocoa helps the brain to produce anandamide, a neurotransmitter responsible for feeling of euphoria and pleasure.

In addition, it containsserotonin and phenylethylamine, hormones that stimulate the feeling of well-being. Be careful: they produce addiction if abused.

2. Theobromine for muscles, kidneys and heart

Cocoa contains significant amounts of theobrominean alkaloid similar to caffeine, but with less stimulating power on the nervous system.

According to traditional Chinese medicine, it has a beneficial effecton muscles, kidneys and heart.

3. Regulates blood pressure

The antioxidant flavonoids it contains stimulate the production of nitric oxide.

This compound that promotes relaxation of blood vesselsincreases blood flow and thus regulates blood pressure.

4. Helps maintain the microbiota

Frequent consumption promotes growth of healthy bacteria in our body, it displaces “bad” bacteria and benefits our immune system.

But consumption should be moderatewith a high percentage of cocoa and without sugar or dairy.

5. Yes, it helps to lose weight

Its compounds have positive effects on weight loss and overweight control.

Besides, regulate hormone metabolismimprove insulin resistance, reduce fatty acid synthesis and increase heat production in fatty tissue.

How to take cocoa to benefit from its properties

The most advisable thing is to take the cocoa in small amounts and outside of mealsto take advantage of its properties and avoid its contraindications.

It is best to eat raw cocoa

raw cocoa better preserves its flavonoids antioxidants, as these break down with heat.

It can be very easy to drink a healthy cocoa if we prepare it with kuzu, homemade almond milk and a natural sweetener such as cinnamon or vanilla powder. The kuzu will help to give the perfect cocoa texture to the cup, and we will avoid sugar and poor quality fats.

But in addition to consuming it in powder form, that is, the ground seeds, we can use other healthy cocoa productssuch as butter, pasta or nibs:

cocoa butter: It is produced by pressing raw pasta at a temperature of 33-35˚C: the fat or butter melts and separates from the protein and fiber. Cocoa butter is the main ingredient in chocolate for its aroma and versatility.Nibs: they are bits of raw seed; They stand out for their bitter taste.Cocoa paste: it is obtained from pressing the seeds; it is used to make chocolate.

What to consider when buying chocolate

When you buy chocolate, it is important that it is fair trade, organic and, if possible, produced raw. By choosing a raw chocolate, which you will sometimes find as raw chocolate, you have the guarantee that the production has been done at a low temperature and without loss of polyphenols or flavonoids.

The difference in antioxidants between raw and non-raw chocolate It can be as high as 70%.

Ideally, the percentage of cocoa should be at least 70%, although if we find it in our trade, one will always be better. with a percentage of cocoa of 85% and that does not contain sugar.

Finally it is also important look at the order of ingredients on the label: It is advisable to choose chocolates whose label lists cocoa as the first ingredient, followed by cocoa mass or cocoa butter. The last ingredient must include the sweetener and some ingredient such as vanilla, for example.

Avoid the chocolates that contain ingredients such as sugar, milk, soy…