Cacao Vs Cocoa
The Shocking Difference And Why You Should Care
Let's start with a statement we ALL know to be true…
Chocolate is AMAZING.
The way it melts in your mouth soothes away the stress of the day and satisfies even the most intense sweet cravings.
However, like many things, there's a good and a bad way to indulge in chocolate. There are two main types of chocolate: cacao and cocoa. One heals… while the other hurts.
Today, I'd like to explain the difference so you can continue enjoying one of your favorite treats while keeping your body healthy.
Cacao Vs Cocoa
Many people don't even realize there's a difference between cacao and cocoa. They think it's just a different way of spelling it like grey vs gray, or color vs colour.
But the fact is, cacao and cocoa are very different and understanding the difference can have a massive impact on both your health and even the level of guilt you feel if you indulge in a little treat each night!
It All Starts In The Cacao Tree
All chocolate begins at the same source: the Theobroma cacao tree. This tree is found mainly between the areas of southeastern Mexico all the way to the Amazon basin.
It produces seed pods which are cracked open, revealing the seeds, which are called cacao beans. Similar in appearance to coffee beans, they can be eaten raw, but have a very bitter taste. In order to produce the tongue-pleasing taste we've all come to know and love, they must first be fermented and dried.
Even More Reasons To Love This Magical Bean
Raw (or minimally processed) cacao beans are superfoods. There are dozens of benefits of enjoying raw cacao. Here are just a few you should know about…
Packed with antioxidants – As you probably know, antioxidants help protect your cells against the onslaught of damage caused by free radicals, which can result in premature aging and many of the modern health conditions today. [1] According to the ORAC score (which measures the antioxidant capacity in food), it's much more powerful than other superfoods such as broccoli, blueberries, and acai berries! [2]
Boosts mood and cognitive performance – The main flavonoid in cacao is called Epicatechin. This has been shown to not only boost your mood but also preserve healthier cognitive function during aging! This might be one reason you feel so calm and relaxed while indulging in chocolate. [3]
Supports healthy blood pressure – Flavanols have also been shown to support healthy blood pressure and increase blood vessel flexibility, both very important as you age. [4]
Supports a healthy heart – Researchers have also discovered that flavanols and procyanidins from cacao increased antioxidant capacity in blood plasma and reduced platelet reactivity, both of which result in a healthier heart. [5]
Stabilizes blood sugar – Studies have shown that raw cacao may help maintain healthy blood sugar levels by regulating glucose production. [6]
Help manage weight – Believe it or not, studies have also shown that raw cacao can both keep you satiated longer after eating meals, as well as reduce the number of carbohydrates you absorb, so managing your weight becomes a little easier! [7,8]
Are you saying “WHOA!” right now?
I was too when I first began researching the cacao bean!
But here's the big difference you absolutely need to understand…
How It's Processed Makes All The Difference
The path of the cacao bean takes on a very different journey based on if it's being made into cacao or cocoa.
- Cacao (like the kind in Cacao Bliss) is created by heating the beans at a low temperature (some rare forms of cacao are actually heated using the sun alone) to separate the fatty part of the bean from the rest. By heating the beans at a low temperature, the vast majority of the nutrients, antioxidants, and phytonutrients are kept intact. [9] Once the fatty parts are removed, the beans are then milled into a fine, dark powder called cacao powder.
- Cocoa is created using the same process, with one major difference. Instead of being heated at low temperatures, it's generally created using “dutch processing”, which roasts it at very high temperatures and undergoes additional processing with an alkalized chemical solution. This unfortunate process strips away many of the amazing antioxidants and nutrients! [10]
THAT is the main difference between cacao and cocoa.
But that's not all…
The “Hidden” Toxins Inside Most Chocolate
So far we've learned that cacao is far superior to cocoa in terms of antioxidant and nutrient capabilities.
But you should also know that most chocolate manufacturers also pollute it with dairy (which blocks nutrient absorption) [11], unhealthy sugars, and artificial “fillers” so they can mass produce it at low cost. And while that might be fine for those who don't care about their health, I'm guessing you want a better option.
That's Why I Have A “Deliciously Healthy” Secret For You…
I've created a unique, exclusive blend of raw Peruvian “sun-kissed” cacao powder and high-powered superfoods called Cacao Bliss.
The cacao beans in Cacao Bliss are NEVER roasted. Instead, they're harvested organically and dried using the gentle warmth of the Peruvian sun. Plus they're single-source, unlike other companies who use cacao blends, diluting its total nutritional value and leaving you unsure of its quality.
It's designed to help you beat your cravings and deliver essential nutrients and antioxidants to help you feel better on a daily basis…
… while being your new guilt-free way to indulge in chocolate, DAILY!
It's rich, decadent flavor, combined with its ability to heal your body, makes Cacao Bliss a one-of-a-kind formula like nothing you've seen before.
