Cacao is a small evergreen tree originating in South America. It produces large pods, weighing 500 grams when ripe, that contain around 40-50 seeds, or cocoa beans, embedded in pulp. which are processed to make cocoa or chocolate.
Cacao nibs, made from breaking up the beans, may also be eaten raw and are a good source of natural MAO inhibitors, which allow greater production of serotonin (the substance that gives us a feel-good feeling) in the brain; this is a natural anti-depressant. Also present is a chemical called Phenylethylanine (or PEA) which is also known as the 'love chemical', and Ananamide, known as the 'bliss chemical'. Cacao Nibs can be eaten as they are or added to smoothies, sprinkled on muesli, used as choc chips in ice-cream or yoghurt, melted and frozen into solid chocolate bars, or blended into herbal teas
As well as antioxidants, phytonutrients, magnesium, sulphur and other minerals, Cacao contains many vitamins and amino acids.
Nutrients
Cacao beans were so valuable in the Aztec era that they were used as a form of currency. Raw cacao powder has an ORAC scale value of 95,500 while raw Cacao nibs have an ORAC score of 62,100. Cacao beans can also be pressed to make cacao (or cocoa) butter, which is very stable and useful as a skin treatment for conditions like eczema, dermatitis and as a moisturiser. It is also very useful for pregnant women to use as a preventative treatment against stretch marks.
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