About Cacao

Never in history record was benefits and makes use of the cacao bean as strongly secured as by that of the founders and originators of cacao based chocolate with the Mayan and Aztec Indians. The creators were worshiped by vips and there creations were restricted to kings and queens .This chocolate as we all know it these days was just like Mayan and Aztecs procedure but most of the health benefits have been dropped in the ways of modern production and the Madison Avenue marketing of chocolate to the public. A new wave is on the go to aid in the Healthful CHOCOLATE REVOLUTION

What is the difference between chocolate and cacao?

Cacao comes from the cacao bean, the fruit of the cacao tree, and was one in every of the treasures Columbus took back to Spain from the New World. The cacao tree originated at intervals of the Amazon rain forest and unfolded as much as Peru and Mexico in Columbus's time. But, it had been Hernando Cortez, whereas conquering Mexico for Spain, who realized that cacao, was special once he saw it reworked into a chocolate liquid, served in golden goblets, at the court of Emperor Montezuma.

The first cacao was just cacao beans harvested in prime time, sun dried, slowly cooked at very low heats and created in to liquor enhanced with cayenne pepper. The Cacao was then cooled, cold pressed into block kind or powdered and ready to be devoured .The Mayan royalty cherished and celebrated Cacao as chocolate. Cacao as a result of the Mayans prepared was thought to be of food of the gods and work for a King loaded with the next health benefits as found by several medical journal reports together with Harvard University.

Prevent the formation of blood clots which can lead to heart attacks and strokes Increase the flexibility of blood vessels in order to lower blood pressures and decrease the stress on the heart. Help the body utilize sugars better thus preventing diabetes as well as decreasing the complications of diabetes - vision problems, amputations, kidney problems.

The benefits of cacao in chocolate have been destroyed over time until the plant with the highest level of antioxidants on the planet are left with virtually no antioxidants' in exchange for a refined sugar product that is recognized for it's as empty calories prone to develop obesity and chronic disease.

We have a tendency to note that Dutching method destroyed all the antioxidants found in cacao. The foremost distinction between Mayan Cacao and nowadays supermarket chocolate are the additions of refined sugar, milk solids and high production heat. These three additions to processing chocolate have destroyed the health blessings of these days' milk chocolate.

The bright side of the story is that modern science through extensive studies are publishing medical journal reports designed to bring startling result to the attention of chocolate producers and the chocolate lovers at large. The major chocolate producers have found it necessary to placate the profit motive at the health expense of the unwary.

Simply once additional the general public has been hood winked in believing the most food producers have there interest at heart whereas manufacturing supposedly healthy chocolate with massive amounts of refined sugar, milk solids and processed in huge equipment that automatically bring high heat to the process. Once more the public wishes to concentrate to the trickery of labeling masters The future of the Healthy Chocolate Revolution is throughout the hands of the microscopic native public spirited company's. Here are a number of local health minded chocolate producers like Art Pollock in Orem Utah, Cacao Supreme in Boulder Town Nevada and Endangered Species Chocolate Indianapolis, IN ----to name a few.

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