Chocolate is a superfood, right? Well, not exactly. Cacao is not the same as the cocoa powder we all know and love. Pronounced CUH-cow, cacao has some incredible superfood benefits that simply don’t apply to the processed stuff, even though I can’t seem to say it right (something about saying CUH-cow just sounds wrong or is it just me?!). However you say it, the difference matters. Here are a few reasons why:
- Roasted and chemically processed
- Heavily treated with toxic fumigation chemicals and pesticides; often contains GMOs
- 60 to 90% of the antioxidents are destroyed in common “Dutch processing”
- Named for the Theobroma cacao tree
- Unprocessed version of the cacao bean
- Best when purchased organic, raw (more expensive, yes, but it’s better quality and you are supporting the fact that it was sustainably sourced as well)
- Contains over 600 antioxidents (more than goji berries, green tea & 40 times more than blueberries!)
- Has 40% more calcium than milk
- Is the highest plant-based source of iron (consume with vitamin C for maximum benefits)
- Full of magnesium for a healthy brain & heart
- Natural anti-depressent & mood elevator
Watch my video as I explain the difference (and forgive my voice on this one!). Or click on the image below to see the replay.
Thanks for tuning in!