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Cacao was once considered by ancient Mayan and Aztec civilisations as a food of the gods, an association that led to the cacao tree’s scientific name Theobroma cacao, from the Greek words ‘theo’ (god) and ‘broma’ (food). In modern day it is undeniably one of the nature’s healthiest ingredients; this Amazonian superfood is full of potent antioxidants (40 times more than blueberries), vitimins and minerals. In contrast, non-organic cocoa and chocolate has been chemically processed and roasted, destroying up to 90% of these vital antioxidants and flavanols. Studies have also revealed that adding dairy blocks the absorption of antioxidants in chocolate. Research shows that raw cacao contains anti-inflammatory and heart protective antioxidants which can help reduce the risk of strokes and improve blood circulation. Other elements found in cacao can help prevent premature ageing, balance hormones, improve digestion, combat fatigue and lower blood pressure.