The power of cocoa: raw and without additives

Cocoa was the most precious gold of the Mayan empire due to all its good properties. It is obtained from the seeds found in the pods of the cocoa tree; pods borne from a wild orchid-like flower growing from the trunk.

Today it is undoubtedly considered a great superfood for all the benefits it brings to health. For this reason, although it is the key ingredient of one of the most acclaimed gastronomic pleasures in history –chocolate–, these two foods must be very well differentiated.

The first is a super fooda powder low in fat which is obtained from grinding cocoa nuts; the second is a mixture of ingredients, many of them refined, such as sugar, fats, and dairy products.

6 benefits of raw cocoa for health

Raw cocoa is one of the foods with a higher concentration of antioxidantswith a score of 95,000 ORAC units: 14 times more than red wine and 21 times more than green tea.

In addition, it is rich in a vital mineral for the organism, the magnesium, and a small serving of 30 g more than covers the recommended iron per day. Other minerals, such as calcium, phosphorus, copper, manganese, and to a lesser extent selenium, potassium, and zinc, are also present.

The benefits of raw cacao are multiple:

Diabetes: helps improve insulin resistance and glucose metabolism. Its pro-anthocyanins prevent cataracts and are effective in preventing and curing diabetic nephrotoxicity.Blood pressure: Its high flavonoid content makes it a good ally to regulate it; in turn stimulates the production of nitric oxide, which relaxes the blood vessels.Obesity: helps to model lipid metabolism, reduces the synthesis of fatty acids and increases thermogenesis, the production of heat in adipose tissue.Brain: its flavonoids play a neuroprotective role, as they improve memory functions and learning capacity. Epicatechin and catechin have been shown to have beneficial effects in the prevention of Alzheimer’s.Cardiovascular health: Flavonoids such as procyanidins, catechins and epicatechins, with antiplatelet effect, help prevent arteriosclerosis and thrombosis.Healthy skin: flavonoids increase the elasticity, hydration and density of the skin. In addition, epicatechin increases oxygen saturation in hemoglobin, which stimulates skin circulation and contributes to endogenous photoprotection.

Cocoa lifts the mood

Their flavonoids they improve mood, fight depression and protect cognitive activity.

The phenylethylamine contained in cocoa gives it aphrodisiac effect and is also responsible for the “happiness moment” that occurs after eating chocolate.

We will use the cocoa to prepare drinks, sauces, appetizers and dessertsand all kinds of homemade chocolates, always better raw to maintain their properties.

Despite being an excellent food, it should not be abused: can be somewhat addictive by theobromine, an excitant similar to caffeine.