Cacao is one of the most costly and by far the most impressive natural raw product that has shown immense benefits when it comes to taking care of your health the best possible way. The healing and medicinal properties of raw cacao are the stuff of legends. It is no secret that if there is any substance on the planet which forms the base ingredient of the most sinfully indulgent as well as nutritionally potent food item, it is cacao. The food item in question being chocolate.
However, the importance of raw cacao power doesn’t end with its use in making chocolate. This bean which can be traced back to the Mayans is recognized today as beans offering an arsenal of antioxidants, essential minerals, and vitamins. These beans are used to extract cacao nibs which are then made into a paste yielding sinfully delicious cacao powder. Unfortunately, most of its healing qualities are lost due the highly industrialized process of making cacao commercially available. Unlike these products, Organic Traditions Cacao Powder is rich, pure cacao powder devoid of any added flavoring or sugar. Therefore, the true benefits of cacao can only be experienced its unaltered form, and not in dairy laced chocolate bars.
Health Benefits of Pure Organic Traditions Cacao Powder:
Cacao beans contain a naturally available chemical substance called flavonoids, an antioxidant compound that promotes overall health and lowers the risk of several diseases. Listed below are some of its beneficial properties:
- It can lower blood pressure and enhance improved circulation promoting healthy blood vessels
- Raw cacao powder is rich in flavonoids and essential vitamins and minerals and improves cardiovascular function by lowering blood pressure and cholesterol and improving blood flow
- There are many components in cacao that work together to improve mental wellbeing along with physical health
- There are some conclusive results from research that indicate that flavonoid antioxidants may interfere with growth of cancer cells
- Free radicals present in cells and tissues can injure them by damaging DNA, and interfer with cell membranes. Antioxidants funds in raw cacao can stabilize and eventually destroy these free radicals
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