Cacao (aka:Cocoa) is a superfood with an extreme array of health benefits. Cacao has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea. Health benefits of these antioxidants includes promoting cardiovascular health by helping dilate bloods vessels, reduce blood clotting, improve circulation, help regulate heartbeat and blood pressure, lower LDL cholesterol, and reduce the risk of stroke and heart attacks. Cocoa’s antioxidants also protect from environmental and metabolic toxins by helping repair and resist damage caused by free radicals, and may reduce risk of certain cancers.
By increasing the levels of specific neurotransmitters in our brains, cacao promotes positive outlook, facilitates rejuvenation and simply helps us feel good. There is a misperception that chocolate is fattening. In truth, the fats in cocoa butter are healthy fats. Cacao contains oleic acid, a heart-healthy monounsaturated fat, also found in olive oil that may raise good cholesterol. Also, substances found in cacao are known to help reduce appetite. It is most important to fully understand that in order to benefit from chocolate’s wide array of nutrients, eat chocolate that is as close to its natural state as possible. Whole cocoa and nibs are the best.
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