Cacao is a pure, unadulterated food that has been used for centuries for its numerous health benefits. It is sometimes referred to as cocoa or chocolate, but cacao beans are actually the rawest, purest, and most unadulterated form of chocolate. Cacao is rich in flavanols, essential minerals, and contains unique compounds that make it one of nature’s most nourishing foods. These unique compounds include caffeine, theobromine, phenylethylamine (PEA), and resveratrol. Caffeine is a stimulant that stimulates the central nervous system and increases blood flow in the brain. Theobromine is an antioxidant that may be a key player in some future treatments. PEA is a feel-good chemical that triggers the release of endorphins and potentiates the activity of dopamine associated with sexual arousal and pleasure. Resveratrol is a healthy aging compound that may help to support a healthy aging process.
Studies have shown that cacao may nourish many aspects of a healthy heart. According to a Japanese study, the polyphenolic compounds found in cacao show great promise in possibly suppressing inflammation levels in the cardiovascular system. Another study showed that consuming cacao flavanols positively impacted cardiometabolic function — affecting the heart and metabolic conditions like diabetes. Cacao also has positive effects on the pressure of blood flow to the brain, according to a study conducted by researchers at the University of Reading.
When it comes to the nutritional value of cacao, one tablespoon of cacao yields 15 milligrams of Calcium, 43 milligrams of Magnesium, and 120 milligrams of Potassium. Some ethnobotanists believe that cacao may be the single most nutritious food you can put into your body.