Why is the raw cocoa bean so much healthier?

Cocoa is healthy and makes you incredibly happy - you like to read that!

 

The latest studies also show that this superfood is able to create the stem cell renewal.

 

If that's not even a statement!

However, this statement refers not On the classic table of milk chocolate, because the healthy effect of the cocoa contained therein is lost due to the heat when roasting and the combination with milk.

It is healthier to enjoy bitter chocolate without milk.

Raw cocoa is particularly valuable and healthy! The unprocessed bean is also called because it literally explodes with healthy ingredients.

You can read here why Rohkakao makes it healthier and happier.

Raw cocoa has a positive effect on the entire organism:

It strengthens the heart, ensures good blood circulation and lowers blood pressure. It promotes brain function and increases the ability to react and concentration. A generally functional effect on the immune, hormone and lymphatic system could also be determined.

Blood circulation, fat metabolism and skin aging are also affected. Even the sensitivity to insulin is increased and diabetes are prevented.

But why can such a small bean so much?

The secret lies in the many valuable ingredients: over 300 effective substances have been found so far. This makes the cocoa bean one of the most complex food in the world.

Minerals:

- indispensable for many body functions.  The cocoa bean has an abundance of quantity and trace elements, among other things it contains great ones Magnesium, calcium and iron quantities.

Magnesium:

More magnesium than the cocoa contains hardly any other, vegetable food. Up to approx. 500 mg per 100 g are included, nuts are around 200 mg behind.

Magnesium supports bone structure, regulation of the metabolism and brain power. It promotes heart health and can relieve headaches. It also has a muscle relaxing and antispasmodic, which is why women in particular benefit from magnesium during their period and sporty people.

Calcium:

At around 160 mg per 100 g, cocoa has a high calcium content, higher than that of milk, which is around 120 mg. The mineral is important for bones, teeth and muscles, blood clotting and the transmission of nerve impulses.

Iron:

The essential iron, which is essential for blood formation, also contains a considerable amount of 7.3 mg per 100 g in the miracle bean. In order to increase the recording, iron -rich foods such as cocoa should be consumed together with vitamin C. Secondary plant substances The healthy effect of the minerals in the cocoa is increased by secondary plant substances. They are also particularly abundant in the brown beans. The effective secondary fabrics include polyphenols such as the flavonoids and amino acids that serve as neurotransmitters. Many of the secondary plant substances are also positive due to their antioxidant effect.

 

Antioxidants:

Antioxidants slow down or prevent the oxidation of other substances. An increased oxidative breakdown in the body means on the one hand physical stress, which can trigger cancer and inflammatory processes and accelerates aging. On the other hand, oxidation causes an impairment of the affected substance. Fat deposits in the blood vessels are reduced by antioxidants. Milk, on the other hand, blocks the antioxidants in cocoa. If you want to fully exploit the healthy effect of the cocoa, you should rather enjoy the bean without milk.

Neurotransmitter:

Some amino acids in cocoa play a special role as neurotransmitter: Endorphins, dopamine, serotonin and its preliminary stage tryptophan as well as phenylethylamine increase well -being and ensure feelings of happiness. Since these active ingredients are mainly included in the raw cocoa, cocoa lonibs (broken pieces of bean) and beans make much happier than chocolate!

Polyphenols (flavonoids):

In the cocoa, a subgroup of polyphenols, the flavonoids, is more contained than in any other food - a multiple of the amount that can be found in the blueberries or green tea known as antioxidative. They reduce blood pressure and are blamed for a lower risk of Alzheimer's, and the formation of unpleasant fat-hand windows is also counteracted.

 

Unsaturated fatty acids:

The fat in the cocoa bean, the cocoa butter, is particularly valuable. It delivers many simply unsaturated fatty acids that ensure a healthy heart function and increase the mirror desired cholesterol. The polyunsaturated fatty acid contained is also particularly noteworthy Anandamide, which is similar in its effect on cannabinoid (cannabis), i.e. relaxing and mood -enhancing.

Theobromine:

Another ingredient in the cocoa, which is not only seen positively, is the Theobromine. It is closely related to the caffeine and also has a stimulating, albeit milder effect. The substance has a vascular and heart -stimulating effect, but is also responsible for sweating, rapid heartbeat and headache in the event of a strong dosage. It also has a mood -enhancing and coughing render. Sensitive people should enjoy cocoa, similar to coffee, more in the morning and not in too large quantities.

fermentation - raw, but not unchanged.  After harvesting, the cocoa beans go through a fermentation process that lasts several days, which converts certain substances of the cocoa by enzymes. Only through this process does the cocoa beans develop their chocolate taste. The otherwise untreated raw cocoa also goes through this process. The fermentation lost some vital substances of the freshly harvested bean, but health -damaging tannins are also broken down, so that this process does not reduce the health value of the beans.

 

Enjoy raw cocoa raw cocoa is better than the classic blackboard chocolate. But how do you put the healthy cocoa nut into action?

We recommend simply drinking. With the selection our cocoa varieties We put a lot of effort into enabling high -quality cocoa types in organic quality that contain everything that makes us and our body happy.

 

 

You can also find delicious recipes with which you can enjoy the valuable food as unprocessed as possible in our post Recipes with raw cocoa.