As I continue to learn about the immense health benefits of organic cacao and the importance of being selective when confronted with the many processed cacao-based products that have flooded the mainstream markets, I cannot help but be thankful for how organic cacao happens to be very much available for us. Indeed, we have the advantage of having easy access to organic cacao in barely processed forms (e.g., the traditional “tablea” and cacao nibs).
Cacao has been dubbed as a super food for it is loaded with more than 300 nutrients. The vitamins and minerals found in the cacao bean include fat, protein, carbohydrates, fiber, calcium, zinc, iron, potassium, copper, phosphorous, sulfur, magnesium and more. Cacao also contains high amounts of antioxidants. According to a research conducted by the Cornell University, cacao has nearly twice as much antioxidants as red wine and thrice as much as green tea. (American Chemical Society 2003)
This research is great news for us chocolate-lovers. But we should be mindful of the sources and processes that have yielded the chocolate products that we love. As a case in point, “cacao” and “cocoa” are two terms that are widely believed to mean the same thing. True, they both come from the fruit of the cacao tree. However, these two vary in terms of the level of processing that they have undergone. Cacao products are produced by cold-pressing unroasted cacao beans while cocoa products are made by first roasting raw cacao at extremely high temperatures and then adding sweeteners (more often than not). It, thus, comes as no surprise that cacao products contain nutrients in bigger quantities as compared to cocoa-based concoctions. (Aster, 2018)
While imported and local dark chocolates still figure in our fridge at home, it is hot tsokolate made from tablea that completes my daily breakfast as a great-tasting, nutrient-rich drink and it is organic cacao nibs that I reach out for as quick energy-giving snacks.
References:
American Chemical Society. (2003, November 6). How Cocoa Tops Red Wine and Tea in Antioxidants; May Be Healthier Choice. ScienceDaily. Retrieved 22, June 2020 from www.sciencedaily.com/releases/2003/11/031106051159.htm
Aster. (2018, October 4). The Cacao Cookbook: Discover the health benefits and uses of cacao, with 50 delicious recipes. Amazon.com Services LLC.
Comentários