CACAO VS COCOA

They may look the same, but these two powders contain very different health properties.

​Cacao (pronounced “cu-COW”) is made by cold-pressing un-roasted cacao beans of the Theobroma Cacao tree, which keeps the living enzymes alive and removes the fat (cacao butter).

Cocoa on the other hand has been roasted at high temperatures, which destroys a large amount of the antioxidants and flavanols. This "Dutch processing" as it is known, was first developed in the early 19th Century to reduce the bitterness and create a more mellow flavour to chocolate. Dairy is also frequently added to cocoa, but this has also been shown to inhibit the absorption of antioxidants.

Health benefits of Cacao

• Cacao is a great source of four scientifically proven bliss chemicals – serotonin, tryptophan, tyrosine and phenylethylamine, which combine to act as a natural mood elevator and anti-depressant.

• Contains 40 times the antioxidants of blueberries.  ​​

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• Offers more calcium than cow’s milk.

• It is the highest plant-based source of iron (7.3mg per 100g, compared to 2.5mg for beef and 3.6mg for lamb).

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• Another mood-enhancing compound found in cacao is phenethylamine (PEA), which triggers the release of endorphins, acting as a natural aphrodisiac.

 

• Full of flavanols - an anti-inflammatory and heart-protective antioxidant group.  

 

• One of the highest plant-based sources of magnesium - the most deficient mineral in the Western world. 

 

• Studies have shown regular consumption of cacao improves skin texture and microcirculation, improves memory and increases blood flow to the brain.
  
  
  

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