Health Benefits of Raw / Unroasted Chocolate
According to some scientific research the Cacao beans contained in raw chocolate have a wide array of unique properties such as:Antioxidants
Raw Cacao beans contain 10 grams of flavonol antioxidants per 100 grams, which is an incredible 10%. Research has also demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism.Magnesium for the Heart and Brain
Cacao is the primary dietary source of magnesium, the most deficient mineral in western civilisation. Magnesium is the most important mineral for a healthy functioning heart. It also plays a key role in producing energy for the neurons in the brain from glucose. So when there is an abundance of magnesium the brain works with clarity and focus.Mood elevators and Anti-depressants
Cacao is a great source of serotonin, dopamine, anandamide and phenylethylamine (PEA), four well-studied neurotransmitters, which are associated with feelings of well being and help alleviate depression. Both PEA and anandamide (the bliss chemical) are found in abundance in the brains of happy people and are particularly released when we are feeling happy. Both of these neurotransmitters are present in raw cacao in large enough quantities to affect the brain and lift our moods. Cacao also contains monoamine oxidase inhibitors (MAO I's) that keep neurotransmitters in the bloodstream for longer without being broken down.
Coconut sugar contains the minerals calcium, magnesium, potassium, zinc, iron, copper, manganese, phosphorus and boron. Minerals are necessary for vitamins to work efficiently in the body. Coconut sugar also contains 12 of the B vitamins, including thiamine, riboflavin, pyridoxine, nicotinic acid, biotin, pyridoxal and inositol. It is especially high in the vitamin inositol, which is necessary for nerve transmission, metabolism of cholesterol and the redistribution of fat within the body. In addition, inositol has been used to treat diabetes, depression and panic attacks. Coconut sugar’s glycemic index is approximately 35, which is considered very low.
Lucuma (Pouteria Lucuma) is a subtropical fruit native to the Andes region of Peru. Lucuma trees can grow up to 20 metres in height and live for up to 500 years and still remain productive. The Incas relied on lucuma fruit as a natural source of sugar, which is why it is often referred to as “Inca’s Gold”. It contains a variety of nutrients, vitamins B1, B2, B3 and B5 and minerals including iron, potassium, calcium and phosphorous, it also contains fibre, carbohydrates, beta carotene and niacin. Scoring low on the GI scale it’s another great natural sweetener with a rich creamy caramel flavour.
We’ve all experienced the positive feelings associated with eating chocolate, now we have access to pure unadulterated raw chocolate. This is much more potent than widely available processed chocolate and doesn’t have any refined sugar or dairy products blocking the positive effects of the cacao.
The term “raw” can refer to any food which has not been processed or cooked over temperatures of approximately 105°F (42°C) as this is the point at which enzymes start to break down (the exact temperature enzymes are destroyed varies for each food).
Raw Chocolate often introduces people to the raw food lifestyle and a whole new way of being.