Thursday, September 26, 2019

Cacao vs. cocoa

I ran out of Hersey’s 100% cacao yesterday and when I stopped at Marc’s where I usually shop, it didn’t have any, so I picked up Baker’s 100% cocoa.  Today I looked up the difference, and as I thought the cacao and cocoa aren’t not the same.  It’s in the processing which destroys many of the antioxidants.  Also the cocoa, even dark, has over twice the fat content of the cacao, according the the labels.

So I’ll have to swing by another store and look for the cacao.  But the cocoa, the article says, is better for baking, which I rarely do anymore.

“What Are The Health Benefits Of Raw Cacao?
  • Lowers insulin resistance
  • Protects your nervous system: Cacao is high in resveratrol, a potent antioxidant also found in red wine, known for its ability to cross your blood-brain barrier to help protect your nervous system
  • Shields nerve cells from damage
  • Reduces your risk of cardiovascular disease
  • Reduces your risk of stroke
  • Reduces blood pressure
  • Reduces your risk of cardiovascular disease: The antioxidants found in cacao help to maintain healthy levels of Nitric Oxide (NO) in the body. Although NO has heart benefiting qualities, such as relaxing blood vessels and reducing blood pressure, it also produces toxins. The antioxidants in cacao neutralizes these toxins, protecting your heart and preventing against disease.
  • Guards against toxins: as a potent antioxidant, cacao can repair the damage caused by free radicals and may reduce the risk of certain cancers. In fact cacao contains far more antioxidants per 100g than acai, goji berries and blueberries. Antioxidants are responsible for 10% of the weight of raw cacao.
  • Boosts your mood: cacao can increase levels of certain neurotransmitters that promote a sense of well-being. And the same brain chemical that is released when we experience deep feelings of love – phenylethylamine – is found in chocolate.

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