You may have heard that raw chocolate is a powerful antioxidant and superfood while others have said that raw chocolate is a toxin.
From what I have researched and studied, of all the forms of chocolate available, raw cacao is the healthiest choice. Unprocessed, uncooked, and unrefined cacao allows our body to absorb all the nutrients, enzymes, vitamins, minerals, and antioxidants.
What is raw cacao? Cacao is the seed (nut) of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs.
Does raw cacao contain caffeine? Cacao is a poor source of caffeine. Raw cacao beans contain anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee). Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions.
Here are some benefits of raw cacao:
high in magnesium, a very alkaline mineral. Raw cacao also contains 314% of the US RDA of iron per 1 ounce serving.
A good source of chromium, a trace mineral known for balancing blood sugar levels.
Contains about 1% Theobromine, an anti-bacterial substance that kills streptococci mutans (an organism that causes cavities). While it is a chemical relative of caffeine, it is not a nervous system stimulant.
Has the highest concentration of antioxidants of any food in the world.
You’ve heard the saying, “what is one man’s meat is another person’s poison”. Everyone was created uniquely so it’s best to listen to your body and how it reacts to various kinds and amounts of chocolate. Personally, I still enjoy indulging in a dark chocolate bar every once in a while but always make sure that it is of excellent quality and processed as minimally as possible. Go with your gut!