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Cacao

In season all year

Food Description:

Cacao and cocoa are one of the same thing although because of the way cacao is processed, it is considered to be better for you and consequently is much more expensive.

The difference between the two is in how it's extracted from the bean and the quality of the bean. Raw cacao is cold pressed without the use of chemicals while cocoa is extracted with heat. Some skeptics suggest that the equatorial climate where cacao is grown is so hot that it should not be allowed it's "raw" status. (for a food to be considered raw it must not be exposed to temperatures above 43 degrees Celsius). Regardless a good quality cacao grown organically is definitely a better choice than a cheap box of sweetened drinking chocolate from the supermarket!

"Raw" cacao has more antioxidants than regular cocoa and is a source of nutrients including amino acids, protein, zinc, calcium, chromium, iron, and potassium.

General Information:

Category: Drink
To Buy: Buy from health food stores as a powder or in nibs
To Store: Store in an airtight container in a cool pantry
Tips and Tricks: Enjoy as you would hot chocolate sweetened with a little maple syrup or coconut sugar.

Nutrition (Per serve):

Weight (grams): 15
Carbohydrates, g: 8.1
Protein (g): 4
Saturated Fat, g : 1
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Energy (kJ): 269
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 1.7
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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