If it is processed using high heat into chocolate candies, truffles, bars or anything like that,
the Omega 6 fatty acids in the chocolate are likely to go rancid. The raw state also keeps the enzymes and amino acids intact.
The beneficial mind altering properties are as follows:
PEA aka Phenethylamine - this is the love molecule that puts people in "the mood" after eating chocolate. Its associated with dopamine and its chemical counterparts are released in our brain when feelings of love arise.
Anandamide - this is basically a type of endorphin that the brain releases during exercise and cacao is the only food that contains this composition.
Tryptophan - a precursor to serotonin. This is the main amino acid for preventing depression.
Serotonin - apparently cacao also contains serotonin (our primary tryptamine).
Theobromine - dilates the cardiovascular system and makes the heart's job easier. The Aztecs called cacao heart blood.Theobroma means Food of the Gods in Latin.
It is also an antibacterial substance which kills the primary organism that causes cavities, which is why adding refined sugar is so absurd. This is also the primary stimulant in cacao that has a resemblance to caffeine.
Lastly the mineral highlights include: magnesium, iron, chromium, manganese and zinc. Magnesium and PEA is partially what causes chocolate/cacao to be an appetite surpressor.
The antioxidant levels are also off the chart.
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