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Cacao/cocao
Cacao/cocao
Cacao/cocao
What is it:
Cacao is a plant that is most commonly known for being the primary source of chocolate. The cacao plant is native to Central and South America, and its seeds are used to produce cocoa powder and chocolate products. Cacao pods are harvested from the tree and the beans are extracted, fermented, and dried in the sun or in ovens. The dried beans are then roasted, after which their shells are removed to reveal cocoa nibs. These nibs can be further processed into chocolate products or cocoa powder by grinding and pressing them. The nutritional profile and flavor of the cacao beans depend on various factors, such as the climate, soil conditions, and processing methods used. Cacao refers to the raw bean, while cocoa refers to the roasted bean.
Rating:
Cacao and cocoa have been linked to several health benefits, largely due to its high levels of flavanols, which are a type of antioxidant. It has been associated with improved cognition, enhanced mood, improved cardiovascular health, and reduced inflammation. Not all cacao or chocolate is produced sustainably or ethically, as deforestation and poor farmer treatment is common. Choosing options with Fair Trade and Rainforest Alliance certifications can help ensure farmers receive fair treatment and follow environmentally-friendly practices.
Resources:
- Flavanol-rich cocoa improves blood flow in the brain in elderly (randomized, double-masked, placebo-controlled, parallel-arm study)
- Cocoa flavanol intake improved cognitive performance, improved blood pressure, and decreased insulin resistance in older adults (randomized controlled trial)
- Cocoa may reduce blood pressure (meta-analysis)
- Eating chocolate may promote feelings of well-being (observational study)
- Regular chocolate consumption may be associated with lower risk of cardiovascular events (systematic review and meta-analysis)
- Dark chocolate has positive effect on coronary function and reduced oxidative stress in heart transplant patients (double-blind, ************randomized controlled trial)
- Cacoa flavonols have favorable effects on cardiometabolic biomarkers in adults (systematic review and meta-analysis of randomized controlled trials)
How we rate ingredients
Health is like a bank account, certain ingredients make a deposit into your health bank, meaning they add to
your health. Certain ingredients withdraw from your health bank. We want health promoting ingredients in our diet. To keep things simple, we rate ingredients on a green, yellow, red scale:
Clean
It is naturally occurring in food and has no harmful effects on the body. It is real food. It is health promoting.
Caution
It goes into one or more of the below categories
- It is not naturally occurring in food but doesn’t have data showing it has a harmful effect on the body (additives like Gellan Gum)
- It is naturally occurring but can have some harmful effects on the body (added sugars, oils, gums etc.)
We Avoid
It is known to have a harmful effect on the body (ex. All food colorings, Natural Flavors, MSG, Potassium bromate, aspartame, artificial flavors)
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