About Cacao

For thousands of years, cacao has been cultivated in Central America for its beneficial health compounds. The ancient Maya viewed cacao as a precious substance, and it was used for food as well as for religious and economic purposes.

What you may not know is how many medicinal qualities are hiding within this seductive bean. Flavanols, one of the most important, improve vascular and cognitive function and provide ultra violet protection for the skin. Cacao also has high concentration of an alkaloid called Theobromine, also found in coffee. Theobromine has stimulant properties and relaxing effects. It dilates the blood vessels and lowers blood pressure. And if that wasn't enough, cacao is also rich in soluble fiber, antioxidants, iron, magnesium, copper, manganese, potassium, phosphorus, zinc, and selenium.

The MAO inhibitors found within cacao allow more serotonin and neurotransmitters to circulate around the brain at the same time, increasing the feelings of happiness and joy. 

Beware! Conventional supermarket-variety milk chocolate has very small amounts of cacao. Much of the world’s cacao production has undergone various destructive industrial processes to make to it shiny and flawless. Even most commercially available dark chocolate is made of cacao that has been alkalinized, heated up to high temperatures, and pressed under tons of hydraulic pressure. Unfortunately, in the quest to make the perfect tasting chocolate with a long shelf-life, it loses most of its nutrient and antioxidant strength, leaving you with unwanted sugar and fat.

This is why La ChocoTia highly recommends getting your hands on some raw Ceremonial Grade Cacao for the full delicious and medicinal experience.