By Guest Blogger on August 24, 2010

The Ins & Outs of Raw Cacao

To enter the Ulimana Coconut & Harvest Nectar Truffle contest: Visit Kris Carr’s Facebook Fan Page and leave a comment under the Ulimana contest post for the chance to win some delicious raw cacao truffles. We’ll announce the winner on Monday, August 30th.  Read on to learn all about raw cacao from Ty Stevens…

My first experience with raw cacao arrived in the form of a truffle. Wow, who knew?

Growing up, chocolate to me was a candy bar, a fudgsicle or even an almost drinkable syrup drizzled over a mound of ice cream. Little did I realize I was actually filling my body (my temple) with preservatives, processed sugar and artery-clogging saturated fats–with maybe a trace of cacao (or cocoa as it is often referred to). As a kid, I thought that was normal. As an adult, I realized that was a death trap …literally!

Chocolate always seemed to carry a certain “I shouldn’t” quality about it: so bad yet so good, an indulgence, even sinister. Hence the intrigue chocolate still seems to carry with it today. Eventually I got older, and I started to actually think for myself. I then became more educated as to what role food plays in my overall wellness and where my food actually comes from. I recognized the importance of eating closer to the source and digesting food in its purest form without all the fillers often masking its true identity.

Enter raw cacao. Cacao is actually a fruit, specifically the bean of a fruit. With a history dating as far back as the earliest Mayan civilizations, cacao was used as a form of commerce and even a status symbol. Cacao was enjoyed and honored for its mind and mood elevating properties in ceremonies and celebrations of that time. Still today, cacao is harvested in many regions throughout Central and South America.

This highly coveted superfood harbors hidden qualities that have only recently become evident. This sexy, yet sophisticated superfood (very much in opposition to the conventional and overly marketed chocolates I grew up on) offers an abundance of health benefits naturally. While so many are faced with dis-ease from lifestyle, genetics, food and environment, raw cacao offers live food desserts you can really feel good about.

The raw diet has become a popular method of eating food close to its most original state by not cooking the food past a certain temperature, which maintains its integrity and abundance of natural health benefits. The raw diet requires much discipline as to where we get food, how we prepare it and of course how it tastes.

In the case of raw cacao (chocolate), it maintains its potency and its many health benefits preventing dis-ease and even further supporting the fight against it. Many studies exist to solidify the many positive effects raw cacao has on our overall health. These studies provide evidence that places cacao high on the list of premier superfoods. The following are a handful of the findings, nutrients and compounds present in raw cacao:

Flavanols – Prevent fatty acids and blood platelets from sticking in the bloodstream. Improve circulation, reduce blood pressure and prevent blood clotting and ultimately strokes.

Tryptophan and Dopamine – Promote positive mood and serotonin levels.

Phenethylamine (PEA) – Increases mental alertness and concentration. Postpone dementia.

Antioxidant levels – More than red wine, green tea or acai.

Increased insulin sensitivity – Results in diabetes prevention.

Magnesium – Better mood and healthy heart.

Blood and circulation – Antiaging and anti-inflammatory benefits.

Mono-unsaturated fats – Helps increase HDL levels (healthy cholesterol).

While making the adjustment to eating raw, organic or more holistic foods can be transformative, it does not have to mean sacrificing taste or convenience. Raw cacao is an excellent example of how it is possible to combat dis-ease and still enjoy the decadent tastes and textures of even the most supposedly sinister foods.

Many companies have made a name for themselves blending health-enhancing superfood treats that satisfy a desire for something indulgent. Case in point, Ulimana’s mouth-watering raw cacao truffles use natural sweeteners such as raw honey, agave, and/or date sugars combined with complimentary super ingredients such as sea salt, goji berries, chia seed, hemp, coconut and more. These raw chocolate desserts provide a most ideal introduction into the world of raw food and serve as a catalyst to indulge just a little while preserving quality and longevity of life.

Now we can fulfill our sweet cravings while protecting the sacredness of our body (our temple) and truly enjoy life without sacrificing our health and our body’s ability to embrace it!

Ty Stevens enjoys traveling and spending time with his greatest life teacher–his 8 year old son, Caleb. He has represented many companies and publications as a freelance journalist, and public relations guru in the outdoor and natural products industries.

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