Chocolate vs. raw cacao: Is there a difference?
Chocolate is a processed food that has been mixed with refined sugar and other ingredients to make it sweeter or less bitter. Raw cacao is a healthier choice.
Even though both chocolate and raw cacao (pronounced “kuh-cow”) come from the beans of the cacao plant, the main difference is in the processing. Chocolate is a processed food that has been mixed with refined sugar and other ingredients to make it sweeter or less bitter. Raw cacao is a healthier choice, not only because of its high level of antioxidants, but also because there is less processing involved and no added sugars.
Raw cacao that has been ground into a powder is often called “cocoa” (pronounced “ko-ko”) and it is also a processed food that contains added ingredients.
Raw cacao has nearly four times the amount of antioxidants than processed cocoa!
Raw cacao is bursting with health benefits:
- Rich in polyphenols which may help reduce inflammation.
- Contains theobromine and theophylline, which are anti-asthmatic compounds.
- Contains antibacterial and immune-stimulating properties.
- Rich in flavanols which help lower blood pressure, support brain function and neuron production.
- Can help with weight loss and has anti-diabetes effects by improving insulin secretion.
- High antioxidant content which has shown to have anti-cancer properties.
- Has cholesterol-lowering compounds.
Did You Know?
StemVLife contains organic raw cacao, as part of a powerful stem cell nutrition formula.
