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The Benefits of Raw Cold Pressed Cacao

by Jeff Grimm NP-C, MSN, FAARM, ABAARM March 22, 2017

The Benefits of Raw Cold Pressed Cacao

The Benefits of Raw Cold-Pressed Cacao

Cacao has numerous documented health benefits*. In 1793, Linnaeus, a Swedish scientist, named the plant Theobroma Cacao (literally, food of the gods). For a product to be called “Raw Cacao,” it has to be minimally processed at lower temperatures. This is achieved through cold pressing cacao beans. Most store-bought chocolate is heavily processed, reducing the potential health benefits.

According to the journal Food Chemistry, antioxidants present in raw cacao are 8 times higher than in processed chocolate (https://www-ncbi-nlm-nih-gov.ucsf.idm.oclc.org/pubmed/27507506)*. 

Raw Cacao is high in antioxidants called flavanols*. These molecules are much sought after and exhibit multiple documented health benefits. Chocolate contains essential minerals such as magnesium and copper as well as the natural antidepressants serotonin and PEA (phenylalanine)*. Maybe that’s why we feel so good when we eat chocolate!

We have been searching for the highest quality organic cacao and have now found a source that meets our stringent criteria. Announcing Laird SuperFood Cacao Creamer ™. Our delicious non-dairy Laird Superfood Creamer combined with premium quality raw Cacao and Aquamin (a rich source of sea minerals)*. Adding raw, antioxidant rich cacao to your morning beverage has never been easier!

 

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. 

 





Jeff Grimm NP-C, MSN, FAARM, ABAARM
Jeff Grimm NP-C, MSN, FAARM, ABAARM

Author



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