Cocao\u00a0Vs Cocoa whats the difference or is it a spelling error?<\/p>\n
No, it’s not, they are very different as the cacao and nibs are\u00a0the bean in its raw state, uncooked and unprocessed. Whereas cocoa powders tend to contain milk,\u00a0unhealthy sugar and saturated fat.<\/p>\n
The Cocoa tree comes from\u00a0 South America. Its botanical name is Theobroma Cacao and it is the seed the cocoa bean that gives us cocoa powder and chocolate.<\/p>\n
Chocolate makes us feel good, but it’s not good for us\u2014the cocoa bean is which\u00a0has some impressive qualities.<\/p>\n
Using raw cocao\u00a0instead of the conventional cocoa powders makes all the difference!<\/p>\n
Stick with dark chocolate as a general rule, it has more cocoa and therefore more flavonoids<\/a> than milk chocolate.<\/p>\n The higher the cocoa content of the bar is better for health. Look for bars with 70% cocoa or more.\u00a0It also has less unhealthy sugar and saturated fat.<\/p>\n Raw cacao nibs have an ORAC<\/a> value of 62,100<\/p>\n Cocoa contains flavonoids<\/a>, or antioxidants<\/p>\n The beans are about 50% fat\u2014palmitic, oleic, and stearic acids.<\/p>\n Alkaloids include theobromine and caffeine.<\/p>\n phenylethylamine (an alkaloid) which acts as a minor antidepressant as well as a stimulant.<\/p>\n Articles:<\/p>\n Cocoa, Chocolate, and the Theobromine Effect<\/a><\/p>\n Research:<\/em><\/p>\n Harvard Health – Sweet dreams: eating chocolate prevents heart disease<\/a><\/p>\n Conclusions<\/strong>: Stick with an ounce of dark chocolate every so often\u2014with some Chocolate Therapy in between.<\/p>\n Medical\u00a0Journal Heart –\u00a0Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women\u00a0\u00a0<\/a><\/p>\n Conclusions:<\/strong>\u00a0Cumulative evidence suggests that higher chocolate intake is associated with a lower risk of future cardiovascular event<\/p>\n The European Food Safety Authority –\u00a0Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium<\/a><\/p>\n Conclusions:<\/strong> In order to obtain the claimed effect, 200 mg of cocoa flavanols should be consumed daily. This amount could be provided by 2.5 g of high-flavanol cocoa powder or 10 g of high-flavanol dark chocolate, both of which can be consumed in the context of a balanced diet<\/p>\nWhat Chocolate offers<\/h4>\n