The nutritional benefits of raw chocolate!

The Power of Theobroma Cacao ‘The food of the Gods!
Cacao beans have a great history, dating as far back as 15,000 years ago. The Aztecs used the beans as currency, which continued in Mexico until 1887. The cacao beans are the seeds of the fruit, which grows mainly in Africa and South America, and from what all chocolate is made. Through its history Cacao has always been special, though little do we know just how special this amazing bean really is!

“In its raw untampered-with state, the cacao bean is one of the most nutrient-dense foods known to man. It contains over 300 chemical compounds, making it one of the most complex and nutritionally significant foods available to us. It is a premium source of vitamins, minerals, antioxidants, protein and healthy fats.” Kate Magic Wood

‘My own experience of discovering raw chocolate has been a gift. I used to crave dark chocolate every afternoon, in need of an energy lift. I would eat the chocolate, feel satisfied for a while though want more soon after, then experience a headache and heavy emotional feeling. I have wheat and dairy food intolerances. When I discovered raw chocolate I found that I could eat a small amount, be satisfied quickly with no desire for more soon after and no headache or heavy feeling to follow!

Through questioning how I managed to get such an energy boost, blissful feelings, and inspirational creative energy without the ‘come down’ after eating raw chocolate, led me to begin my journey into the world of raw chocolate making; and through experimenting with various flavours, adding other superfood powders, I gradually developed my own raw chocolate range.

Having previously suffered with low iron levels and PMT, I found that my symptoms were much improved from eating raw chocolate. The high levels of the minerals magnesium, iron, phosphorous and the B vitamin group all contributed to my wellbeing.

There is something magical about raw chocolate; I think it has a lot to do with the natural chemicals it releases in the brain (these neurotransmitters are natural brain chemicals which transmit nerve impulses across a synapse, effecting chemical reactions in the brain). Anandamide and serotonin are two of many that are released through our consumption of cacao. Both deliver feelings of bliss and euphoria, which could explain why many people are addicted to the ‘feel good’ experience of eating chocolate.

Heat-treated chocolate loses most of its’ nutritional content through the intensive heat processing; then refined sugar and milk content are added, taking it away from potentially being one of the healthiest foods, to a not so healthy processed food. Raw chocolate, alternatively, is gently heated below 40 degrees, and retains all of its’ nutritional benefits.

There’s so much more to be said about the benefits of cacao. I would like to sign off with a note to say that cacao is a wonderful aphrodisiac! Cacao produces a chemical in the brain called Phenylethylamine (PEA), which is known to be present in two foods: cacao and blue-green algae. PEA is nourishing for the brain and helps improve its’ function, perhaps explaining why people have so much mental energy after consuming cacao, feeling inspired, alert and focused. PEA can produce the same feelings as falling in love, which could be why chocolate has become such a comfort food. That perhaps makes cacao the ‘food of the gods’ and one of the best superfoods for us all. We could do with an abundance of love to help make the world a better place!’

Words: Dandy Christofi
Dandy will be running a raw chocolate workshop – 12th December 2015 at The Brighton Open Market. For more information please call Dandy on 07939 642917 or pop into the Raw Health Bar at the Open Market.
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    Articles written by experts in their field. Our experts are sharing their knowledge and expertise, however their opinions and ideas may not be the opinions of Wellbeing Magazine. Any article offering advice should be first discussed with their GP before trying any treatments, products or lifestyle changes.