Why Raw Chocolate ?
Cacao has been used for thousands of years in Central and South america for its energising and health benefits. In its raw form Cacao contains many nutrients and chemicals that can aid health, wellbeing and brain chemistry. However, in most commercially produced chocolate, the process of roasting the cacao bean means that it loses many of these nutritional qualities. Add to that, processed sugars, fats, oils, flours and other bulking and flavouring ingredients that are found in most chocolate products and many if not all of of the health benefits of Cacao are either destroyed or outweighed by the other ingredients.
What is in Cacao that can aid health ?
Raw Cacao contains certain Flavonoids which contain free radical fighting Antioxidants. Cacao has one of the highest concentration of Antioxidants found in any food. It is also a rich source of Magnesium, Iron, Omega 6 fatty acids, Tryptophan, Manganese, Phenethylamine, Seratonin, Vitamin A, Vitamin B (1,2,3,5 and 6) Vitamin C, Vitamin E, Copper, Calcium, Zinc, Sulpher, Chromium, Phosphorous, Amino acids, Carbohydrates, Soluable fibre, Enzymes (inc catalase, lipase and amylase) . Many of these constituents contained within Cacao can aid health and wellbeing and they are found in higher abundance in raw chocolate, as they have not been destroyed in the heating process of roasted chocolate.