The use of cacao for health dates back at least 3,000 years. Based on extensive research, the main health benefits of cacao stem from epicatechin, a flavanol found in cacao. The process of manufacturing dark chocolate retains epicatechin, whereas milk chocolate does not contain significant amounts of epicatechin.
Both epidemiological and clinical studies suggest a beneficial effect of dark chocolate on blood pressure, lipids and inflammation. Proposed mechanisms underlying these benefits include enhanced nitric oxide bioavailability and improved mitochondrial structure and function.
To get these benefits, the cacao needs to be pure. Cacao Vida states that cacao is one of the purest forms is in the beans themselves because they have the least processing, and includes cacao nibs. Cacao nibs are cacao beans that have been roasted, separated from their husks and broken into smaller pieces.
Cacao beans are seeds of the Theobroma cacao tree, a small evergreen tree grown in Mexico and South America. Cacao beans are roasted and ground to produce cocoa and, after further processing, are the basis of chocolate. When the beans are dried at low temperature, however, they are called raw cacao beans, which can be consumed whole, broken into pieces called nibs or ground to produce raw cocoa powder. Cacao beans are rich in natural antioxidant compounds with many health benefits.
Cacao beans are seeds of the Theobroma cacao tree, a small evergreen tree grown in Mexico and South America. Cacao beans are roasted and ground to produce cocoa and, after further processing, are the basis of chocolate. When the beans are dried at low temperature, however, they are called raw cacao beans, which can be consumed whole, broken into pieces called nibs or ground to produce raw cocoa powder. Cacao beans are rich in natural antioxidant compounds with many health benefits.
from Cacao Vida
Delicious Cacao Powder
Cited From Honey Guard
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