The Theobroma cacao tree is an evergreen indigenous to Mexico and South America. It’s “fruit” are large pods containing 1” seeds. These seeds are where all forms of chocolate and, dare I say, cocoa come from.
Basically, Americans misspelled cacao a long time ago and now some say cacao is the raw form and cocoa is the processed form but they really are all the same thing (and if you want to debate cacao vs cocoa or raw, processed, hand shelled, etc. this is not the place).
Who do you have to blame for all those sweet, decadent chocolates that originated in Europe? The Spanish conquistador, Cortes.
For 100’s of years the Mayans (dating back to 400 AD) and the Aztecs (1400 AD) recognized the value of cacao. Not only was it a healthful drink called “chicolati” (beaten drink) or xocolati (bitter drink) but the seeds were a form of currency.
The Divine drink which builds up resistance and fights disease. A cup of this precious drink permits a man to walk a whole day without food. Hernando Cortes, 1519
After Cortes conquered the Aztecs and won Mexico for the crown of Spain in 1520, he returned to Spain in 1528 with a cargo of cacao beans and chicolati making equipment.
Chocolate is a divine celestial drink, the sweat of the stars, the vital seed, divine nectar, the drink of the gods, panacea and universal medicine. Geronimo Piperni, quoted by Antonio Lavedan, Spanish army surgeon, 1796.
The beans eventually found their way to France in 1615 and to London in the 1650’s and was eventually sweetened and lightened and sweetened and lightened some more with sugar and milk becoming “a shadow of it’s former self”.
Note: Not all chocolate is created equal
What’s important to know are the health benefits of cacao and what form is the best way to get those benefits.
For centuries cacao was consumed in liquid form though not the Swiss Miss instant variety. Look for Raw Unsweetened Cacao Powder. Look for Dark Chocolate with 70% cacao. And my favorite, Cacao Nibs.
To be considered “dark”, the chocolate must have at least 35% cacao but please note, the research and resulting benefits have all been done with dark chocolate with 70% cacao. Although 70% is considered bittersweet, it is satisfying and you won’t keep craving more and more as in that big bag of M&Ms I used to devour at the movie theater.
Health Benefits from Recent Research:
Better Mood: The carbohydrates in cacao raise serotonin levels in the brain. Cocoa contains tryptophan, an essential amino acid required for the production of the neurotransmitter serotonin. Enhanced serotonin levels can lower anxiety levels and improve mood.
Reduced PMS Symptoms: whether it’s the magnesium or the tryptophan, who cares, it works!
Eating cacao also helps to release endorphins, the “I feel good” natural high. Perhaps, this is why we have so many chocoholics.
Just the smell of cacao can increase theta brain waves. Think relaxation.
Healthy Heart and Lower Cholesterol Levels: Cacao is full of antioxidants called flavonoids. Flavanoids help to prevent clogged arteries and make platelets less sticky which can reduce the risk of blood clots, heart attacks and strokes.
Cacao contains healthy monounsaturated fats which help raise the good cholesterol (HDL) levels.
Suppress Appetite: A cup of cacao before a meal will reduce your hunger. Cacao contains the mineral chromium which helps stabilize blood sugar.
More Energy: Cacao contains a substance called theobromine, a central nervous system stimulant. It helps boost your energy during that afternoon slump.
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in literary pursuits. Baron Justus von Liebig (1803-1873), German chemist
My favorite source of Cacao is Cacao Nibs which are broken up pieces of the cacao beans with the shells removed. One ounce of cacao nibs (about 3 tablespoons) contains 3 grams of protein.
Cacao Nibs are one of the best dietary sources of magnesium of which most Americans are deficient. If you’ve forgotten how important Magnesium is please reread http://www.intentionalhealthnews.com/articles/magnesium-101
Cacao Nibs are also a good source of calcium, iron, copper, zinc and potassium and fiber. They may be a better source of antioxidants than even blueberries or green tea.
How to use: In smoothies, in yogurt or oatmeal, in baking or by the handful. They are crunchy, more like a nut, and not sweet but definitely chocolaty AND, the important key word, satisfying. You might think they are bitter or just bland at first but like anything new give them the benefit of the doubt and keep using them.
Look for Raw (though technically none are raw – they can be sun dried or slow roasted), Organic, preferably Fair Trade, Cacao Nibs I buy mine from my local Mom’s Organic Market but you can find them almost anywhere including Amazon or www.iherb.com (use BOT164 as a coupon code for a discount on your first order).
The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain. Thomas Jefferson
My favorite way to consume my cacao nibs is in a smoothie and my most favorite combination is:
ABCD Smoothie – A great afternoon pick me up
1 banana
2 Tbls Almond Butter
3 Tbls Cacao Nibs
4 pitted Dates
4 ice cubes
½ cup water or coconut water
Blend until thick, smooth and creamy. Enjoy!
Disclaimer: The information provided here is for educational purposes only and is not intended to substitute for medical counseling. Intentional Health and DIY Health & Wellness does not treat, prevent, cure, or diagnose any disease or ailment.