Raw Cocoa Toxic?

In my book The Yogurt Diet I recommend eating raw cacao for its well known health benefits; not only for weight loss and rejuvenation, but raw cacao also boosts energy and the immune system. However, there has recently been a wave of attacks towards this wonderful food.

Some of my readers are concerned with information they have stumbled upon on the internet regarding raw cacao. So in today's post I hope to answer this question: Is raw cacao toxic?

The simple answer is yes and no. So read on...

A mass amount of research goes behind everything I write about. I never recommend a certain food that happens to be all the rage at the moment. But rather, I track its history and research its use--throughout hundreds if not thousands of years-- and I investigate the latest scientific research about the product, and in who's interest is it that this product becomes a best seller.

Cacao is a fruit that grows in tropical climates (in the rainforest).  Botanically it is a berry.  What we eat, known as chocolate are the seeds of the cacao fruit.  The flesh of cacao is white and very sweet and delicious.  Honestly, this is one of the most sublime foods I have ever tasted.  However, the seeds (beans)--where the famed raw cacao comes from--are uneatable, with no other flavor than extreme bitterness.

So what makes cacao so delicious?  Fermentation!  Indeed, it is fermentation of the fruit by various types of microorganisms (bacteria and yeasts) that allow the seeds to acquire the amazing chocolate flavor we love so much.  A process similar to transforming grapes into wine, and bitter toxic olives into delicious bites.

Without the fermentation process the seeds are indeed toxic.  But once they are fermented they become super healthy, rich in antioxidants and a whole lot more!

The claims on the internet regarding the toxicity of raw cocoa beans are unfounded!  The people making these claims have no idea about the process cocoa beans must go through to acquire it's chocolaty flavor.  No company would ever sell cocoa straight from the fruit pod, as its flavor is most unappealing to any palate.

 

So what does the term raw cocoa mean?  It means that the seeds have gone through the process of fermentation (they're still raw) but they have not been roasted under high temperatures for a long time. Cocoa seeds may be roasted at low temperatures and still be called raw cocoa.

Recent research studies have shown a link between cocoa and cardiovascular health, with reduced risk of blood clots, strokes, and heart attacks.  Interesting that similar claims are attributed to wine and also yogurt... hum?  All fermented foods, high in probioitcs.  Is this telling us something?  We should include probiotic rich foods in our diet to prevent disease and delay aging.

Cornell University food scientists discovered that cocoa powder has nearly twice the antioxidants of red wine, and up to three times the antioxidants found in green tea.  Raw cocoa has the highest antioxidant value of all the natural foods in the world!  The ORAC score per 100 gr of raw cacao in 28,000.

BUT... I must warn you!  There are some people who are allergic to cocoa.  It is encoded in part of the person's genes.  However, with the new state of the art Nutribiotica testing we can identify this gene and with diet reverse the condition. 

Start enjoying raw cocoa and dark chocolate fully.  Salud!

To send your taste buds to another stratosphere, try  Artisana's Cacao Bliss

My favorite collection of dark chocolates is Dr. Dave's Mega-O. Rich in antioxidants and Omega-3 fatty acids. http://o3foods.com/index.htm