Cocoa - a superfood that should not be missing from your kitchen!

Don''t believe it? Read on.

Cocoa - Food of the Gods

The Latin name of the cacao tree, the evergreen from which cocoa is extracted, is Theobroma cacao, which translates as ''food of the gods''. It originates in the Amazon region and, as the name itself suggests, has historically been a very important plant in Central and South America. What''s more, cacao beans were once so highly valued that the Aztecs and Mayans used them as currency instead of gold. Cocoa was also called ''heart''s blood'' because its beneficial effects on the cardiovascular system were discovered at an early age. In folk medicine, it was an extremely popular remedy - used to treat a variety of ailments including coughs and hair loss.

Its many nutritional and medicinal values

Cocoa is rich in minerals (iron, magnesium, calcium, phosphorus, copper and manganese) and also contains selenium, potassium and zinc. It has a number of medicinal properties, supplying the body with carbohydrates, protein and fibre, while its cholesterol content is virtually negligible.

It is an extremely welcome ingredient in our diet as it is rich in flavonoids, which have antioxidant properties and therefore help to protect our cells from damage. It also lowers blood pressure and improves the elasticity of blood vessels. The high flavonoid content not only has a positive effect on the cardiovascular system, but also on our brain - among other things, on learning and memory.

Cocoa, with its rich taste, delicate aroma and silky mouthfeel, was known to early peoples.

Cocoa has hypoglycaemic and hypocholesterolaemic effects and thus has a positive effect on cholesterol and blood glucose levels. It inhibits the growth of carcinogenic cells without affecting the growth of healthy cells. Cocoa extracts have long been an important ingredient in medical products due to their many therapeutic properties, for example by helping to heal wounds and preventing the development of various infections in the body.

Cocoa consumption is also highly recommended for those who are deficient in copper or magnesium. In the case of copper deficiency, it helps to increase the haemoglobin level in the blood, the number of leucocytes, and has a preventive effect against diseases caused by copper deficiency - anaemia, neutropenia and leukopenia, while its regular consumption also protects the body against magnesium deficiency.

But that''s not all ...

It is also excellent for skin care, since its high flavonol content is anti-inflammatory and reduces skin roughness and scaliness. It is also a common ingredient in skin care products, as it promotes elasticity, hydration and density.

Flavonols have also proven to be very useful in the treatment of neurodegenerative diseases such as Alzheimer''s disease. They protect neuronal cells against damage and the cell membrane against cytotoxicity.

Some studies have shown that cocoa is more antioxidant than, for example, black and green tea or red wine. Antioxidants are of great importance for our health because they neutralise free radicals in the body that weaken our immune system.

Cocoa - Mood enhancer

You''ve probably already discovered this yourself, but its antidepressant effects on certain psychological processes are also scientifically proven. The flavones in cocoa improve mood and help cope with depression, while increasing cognitive activity during prolonged mental effort.

Cocoa enhances feelings of satisfaction and has aphrodisiac effects. Its many calming effects are also reported by people with chronic fatigue syndrome. It also has the effect of relaxing neurotransmitters in the brain - one example is serotonin, which protects the body against oxidative stress.

The difference between raw and processed cocoa

It is important to know the difference between the two, as all the above-mentioned positive properties belong mainly to the former, which is unprocessed and therefore retains all its medicinal properties. The processing process adds sugar, fat and other harmful substances to the cocoa beans, which are fermented and dried.

Raw cocoa beans have a similar taste to chocolate, but are slightly more genial because no sugar is added. But that''s okay, you can sweeten your favourite cocoa drink or dessert with natural sweeteners that don''t contain refined sugar and don''t taste much different.

Our online shop offers a wide range of cocoa, cocoa powder, cocoa beans and the list goes on... Best to check it out for yourself!