Food of the Gods
Discover the Power of Cacao “Food of the Gods”
The seed of a fruit of an Amazonian tree that was brought to central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money!
In 1753 Carl con Linnaeus, a Swedish scientist thought that cacao was so important that he named the genus and of this tree himself. He named this tree: Theobroma cacao, which literally means “cacao, the food of the gods.”
Cacao beans contain no sugar and between 12 and 50% fat depending on variety and growth conditions. There is no evidence to implicate cacao bean consumption with obesity.
Cacao is remarkably rich in sulfur and magnesium.
In fact, cacao seems to be the #1 source of magnesium of any food. This is likely the primary reason women crave chocolate during the menstrual period. Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. magnesium is the most deficient major mineral on the Standard American Diet (SAD)- over 80% of Americans are chronically deficient in Magnesium!
Cacao is high in the beauty mineral sulfur. Sulfur builds strong nails, hair, shiny skin, detoxifies the liver, and supports healthy pancreas functioning. Anecdotal reports indicate that cacao detoxifies mercury because it is so high in sulfur.
Cacao contains subtle amounts of natural caffeine and theobromine. However, experiments have shown that these stimulants are far different consumed raw than cooked.
Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-relateed chemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA alsos plays a role in increasing focus and alertness.
A neurotransmitter called anandamide has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as the ‘Bliss Chemical’ because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies’ ability to breakdown anandamide. This means that the natural and/ or cacao anandamide may stick around longer, making us feel good longer when we eat cacao.
A recent study showed that only 1 out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically that the person is in fact allergic to milk and dairy products.
For the Love of Chocolate
Ask most people to think about chocolate, and watch a smile instantly appear. Being the ingredient that all chocolate is made from, raw cacao can take commercialized “chocolate” to a whole new level through the alchemy of homemade chocolate confections. Great for both the true chocolateer and health seeker alike, try raw cacao paired with sweet foods of any kind (including raw nectars and syrups, dried fruit, or as a special addition to a dessert recipe) and experience cacao’s beloved chocolate intensity instantly come to life.
We are so confident with the quality of the Raw Cacao we in our Sunfood Sweets, we use nothing but the purest chocolate possible and we are so excited to be able share with you one of Mother Nature’s most adored foods.