Cacao is high in flavanols (which make cacao taste bitter as well), antioxidants and is anti-inflammatory. It has one of the highest ORAC scores which is used to measure antioxidant levels in food. Cacao protects our heart and cardiovascular system. It’s good for the elasticity of our blood vessels and increases blood flow throughout our body including our brain.
Magnesium plays a vital role in our energy production and is found to reduce diabetes. No other source of food contains as much magnesium as cacao. It supports our heart, relaxes our muscles and stimulates brain function. Magnesium is a primary alkaline mineral for detoxification. Other important minerals are iron, potassium, zinc, copper, calcium, selenium, phosphorus and manganese. Cacao also contains sulfur which helps to transport nutrients into and out of cells. It supports the insulin function and glucose metabolism, tissue repair, immune system, build and rebuild collagen and keratin (hair, nails and skin).
Cacao butter, naturally present in cacao, is a healthy source of fat that works with many diets like paleo and ketogenic. Many nutrients need fats for your body to absorb them. Combined with the increased blood flow cacao is known as a delivery system for medicinal plants and mushrooms. This is why we don’t use cocoa powder, but with the cacao butter naturally present in the cacao paste as a whole food to make drinks.