Theobroma Cacao

 

Hear ye, hear ye! I have a new superfood friend for all of you wondrous beings. Raw cacao, straight from the cocoa bean. Unprocessed, unheated, and organic: raw. How it should be.

Theobroma means “food of the gods.”

This is the chocolate that is good for you. The essence of what is pure, a powder derived from the source. A profusion of antioxidants, leaving your body delighted and satisfied from not only the chocolate taste, but also from the energy boost, via theobromine. Theobromine is a stimulant similar to caffeine but way more mild and does not affect the central nervous system (i.e. no jitters, anxiety, nor other fun caffeine side effects). It’s also a diuretic and dilates the blood vessels which can reduce blood pressure. Cacao is also a grand source of fiber, magnesium, iron, polyphenols, and flavanols. Awesome! But as you may be pondering, what the hell do those two last things mean? Let’s start from the basics. Antioxidants prevent free radical (cancer cell) formation. Flavanols (subgroup of flavonoid family) are a type of polyphenol. Both are classified as phytochemicals with antioxidant properties. Phytochemicals are nonessential nutrients which naturally occur in plants that provide health benefits. Certain studies have shown consumption of flavanoids to be correlated with a lower risk of heart disease, but research is still determining whether or not prior statement is accurate. Polyphenols have been known to prevent oxidative stress, which can lead to cellular damage, thus cancer cell formation. So yeah! To sum it up, it has been suggested to increase food (certain nuts, fruits, vegetables, wine, cocoa, tea) consumption containing these phytochemicals for health benefits.

I’ve been making cocoa powder an addition to my yogurts, oatmeals, smoothies, and baked goods for probably as long as I can recall. In the past I’ve tried the common brand powders (even the processed ones egh) and now having tried the pure cacao, I am hooked and will always be loyal. Very appreciative to have raw cacao be a staple in contributing to my happiness from eating the alive.

I’d like to mention that I will probably stick to my Trader Joe’s cocoa powder for baked goods over 118 degrees F (highest temp. for raw preservation). I’m not sure if TJ’s is processed (one could assume), but the taste is wonderful plus it’s way cheaper than raw cacao. I’ll save my raw superfood for recipes that don’t require such heat as the beautiful nutrients shall be destroyed in the process.

Now for the taste: ever so rich, smooth, chocolatey. Divine. Addicting (sensibly). Mandatory, to me.

That feeling that entices you to want more after the first smell and inevitably, taste…Too enchanting.

Sometimes I wonder if I’m truly still writing about food…

Yeah. No doubt about it.