Most people, if not everyone, loves chocolate, particularly milk chocolate. Who can resist its creamy goodness or endorphin-induced bliss? And unknown to some, dark chocolate is a healthier option as it has more cacao and less sugar. Just the kind I love. I have never been a huge fan of milk chocolate. I love the stronger, bitter, yet sweet taste of dark chcolate.

More cacao means it carries more antioxidants that reduce the risks of cancer and cardiovascular diseases while less sugar implies a lower risk of diabetes. However, dark chocolate is still processed food that has considerably fewer health benefits compared to chocolate in its purer form. Indeed, even less widely known are the advantages of raw chocolate.

 

What is Raw Chocolate?

 

Also called cacao bean, it is a seed of the cacao tree that is native to South and Central America. Old Mesoamerican civilization discovered not only its culinary value but more importantly, its medicinal properties.

It comes in different forms — raw cacao nibs (bits), raw cacao powder, and raw cacao butter. These may be added to chocolate smoothies, cookies, and chocolate bars. It can even be added to salads and sauces to create a delicious, unusual flavor.

In raw form, cacao is a lot richer in nutrients and antioxidants than dark chocolate. It contains various minerals and vitamins such as B-complex (B1, B2, B3, B5, B6, and B9), vitamin E, magnesium, sulfur, calcium, chromium, iron, zinc, potassium, copper, and manganese. It also contains fiber, protein, flavonoids, theobromine, xanthenes, polyphenols, quercetin, and essential fatty acids. All these phytochemicals make the cacao bean a “superfood.”

ALSO READ: 3 Key Nutrients That Vegetarians Must Be Mindful Of To Avoid Nutrient Deficiency 

 

Raw cacao vs cocoa: what’s the difference?

 

Raw cacao is made from cold-pressing unroasted cacao beans. It removes the fat, which is raw cacao butter and keeps the live enzymes, antioxidants, and other beneficial nutrients intact.

Cocoa, on the other hand, looks the same, but actually isn’t. The beans are roasted at high temperatures, which changes the molecular structure and reduces enzyme and nutrient content.

But what about cooking raw chocolate or cacao, does it lose its nutrients as well? There is actually no scientific data available that I could find whether raw cacao loses its antioxidant power when heated.

But I would say, yes cooking will destroy some of its nutrients but not all. And another thing…. If you start from raw chocolate, it will have more nutrients than when starting from cocoa, which already has been heated and processed.

 

Scroll down to learn more about the raw chocolate benefits. 

 

Raw Chocolate Benefits

 

1. Aids digestion

Fiber found in cacao aids digestion and cleans up waste materials in the digestive tract. Cacao itself stimulates the production of digestive enzymes. One study found cacao helps to promote bowel movement and ease constipation.

 

2. Treatment for depression and pain

The non-addictive stimulant, theobromine, is found by researchers to stimulate anandamide production by the brain. Anandamide is a neurotransmitter that induces blissful sensations and reduces pain, similar to endorphins, which previous researchers have also found to be produced when one eats chocolate.

ALSO READ: Discover 15 Powerful Natural Painkillers Found In Your Kitchen (With Pain Relieving Chai Tea Recipe)

 

3. Brain booster

Additionally, a study shows that cacao can level mood and improve cognitive functions. The stimulants found in cacao have similar effects to that of caffeine. Anyone who wants a temporary boost to his bodily functions would want to take this superfood. However, this must be done in moderation to prevent addiction.

 

4.  Good for the heart

Essential fatty acids in chocolate help in lowering bad cholesterol while increasing good cholesterol. Vitamins, flavonoids, and theobromine are also found to lower blood pressure, improve circulation of blood, strengthen blood vessels, reduce a buildup of plaque on walls of arteries, block LDL (low-density lipoprotein), and reduce blood clotting similar to the effect of low-dose aspirin. In particular, a study showed that the likelihood of heart attacks and strokes decreases inversely to chocolate consumption.

 

5. Antioxidant powerhouse

Free radicals in the body are produced due to unhealthy exposure to UV rays, nicotine, pollution, processed foods, and other harmful elements. These particles ultimately induce tissue damage and possibly, cancer. Antioxidants neutralize these particles before they come in contact with the body’s cells.

Scientists at Cornell University found that cacao beans have more antioxidants than either green tea or red wine. Notably, powerful antioxidants such as anthocyanidin and epicatechins are found in cacao. Another study specifically shows that the bean’s compounds may prevent colon cancer.

ALSO READ: 8 Impressive Health Benefits Of Green Tea

 

6. Prevention and treatment of allergy

A recent study shows that flavonoids in cocoa may reduce the synthesis of an anti-allergen, which means that cacao intake may help in the prevention or treatment of allergies.

While raw chocolate can give you heaps of benefits, as with all good things in life, moderation is key to reap its benefits. I love the bitter, yet sweet taste of raw chocolate. If you are not a huge fan of the bitterness, always choose the one with at least 70% cacao to reap its benefits.

 

7. Reduce insulin resistance

Raw cacao has a low glycemic index and doesn’t spike blood sugar levels as much as chocolate. Its powerful flavonoids help your body to use insulin more efficiently.

 

FYI: DO NOT combine raw chocolate with dairy

 

Researchers have found that combining cacao with dairy inhibits the absorption of the powerful antioxidants. So if making a cup of hot chocolate milk or a dessert opt for nut milk instead.

Click here to learn how to make your own nut milk. It’s super easy; you’ll see!

 

Thanks for reading. I hope this information was helpful. Until next time!

 

 

Amy Goodrich

Amy Goodrich

 

Crazy cat lady, life and food lover, certified biologist, and holistic health coach.

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