The ancient Mayans knew of Cacao’s nourishing qualities and held it sacred, and Aztec warriors prized it for its energy and nutrition. It’s time we reacquainted ourselves with the ancient wisdom regarding this amazing food. Here are some of raw cacao’s health benefits:

• High in antioxidants and phytochemicals. These compounds protect the body from free-radical damage, which, despite what it sounds like, has nothing to do with squelching a heroic revolution. Rather, antioxidants prevent “oxidative damage,” which is associated with aging, heart disease, and cellular diseases like cancer.
• Powerful mood lifter. Cacao contains MAO Inhibitors. No, they won’t stop Chairman Mao from invading, but they do have a history of treating depression. Cacao also raises serotonin levels and increases PEA, which is the chemical released when we’re attracted to someone. I certainly feel good when I’m eating dark chocolate, but, uh, that may not be because of the chemical thingies.
• Healthy fat. The monosaturated fat in cacao is one of the beneficial fats found in vegetables like avocados and olive oil, which support growth, immune function, and metabolic function. It is actually associated with lowering cholesterol. Imagine that!
• Nourishes the digestive system. Raw cacao is fermented, which has a myriad of health benefits for the digestive system and even your mood. It’s also full of healthy fiber, which stimulates the production of digestive enzymes.
• Protects against heart disease. Flavanols protect against cardiovascular disease, reduce the risk of a stroke, and improve blood circulation. Who couldn’t use a little bit of that?
• Prevents tooth decay. Studies from Tulane University discovered that an extract of cocoa powder was even more effective than fluoride in preventing cavities. As an added bonus, cacao won’t give you cancer.
• Nutrient dense. Cacao is especially dense in:
  • Copper. Copper’s most important roles are related to hemoglobin, iron, oxygen handling, and the release of energy. It also has functions similar to antioxidants.
  • Magnesium. This mineral is the fourth-most abundant in the body, and is active in the operation of more than 300 enzymes. It also keeps the muscles functioning properly.
  • Iron. The iron in raw cacao is bio-available, meaning the body can absorb and make use of it. This is due to the vitamin C that is present in raw cacao.
  • Sulfer. This is great for shiny hair and healthy nails, if you like that sort of thing.

The bitterness is an acquired taste, and it is well worth acquiring. Blend it in smoothies, use it to top banana icecream, or even add them to savory dishes.

Does this mean chocolate is a superfood?

Quality dark chocolate retains some of these benefits, whereas highly processed versions are merely sugar and additives with a chocolaty taste. So, depending on the type of chocolate you eat, it may also be considered a superfood. But one thing is clear: raw cacao is a wonderful superfood, and there are multitudes of tasty ways to get it into your diet. Recipes coming soon!

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By Nicholas Tippins

Much of the information in this post is from Superfoods for Life, Cacao by Matthew Ruscigno and Joshua Ploeg [affiliate link]. And yes, I had to triple-check to see if I spelled their names right.

Photo by Everjean. The text is my addition.