Plain, classic chocolate and raw cocoa beans are products with completely different properties – the difference lies in the degree of processing of the product.
Classic, plain chocolate, regardless of whether it is a dark or milk variety, is usually produced from roasted cocoa beans, while attributing high nutritional values to it. However, it turns out that the health and beauty properties of chocolate are attributed to the wrong product! Unfortunately, in the process of roasting and alkalization of cocoa beans, they lose up to 90% of their valuable antioxidants! It is completely different in the case of raw (unroasted and unprocessed grains).
The most important element present in raw cocoa beans is magnesium. The concentration of this element in raw seeds is much higher than in the roasted grain, which is used in the production of most chocolates. Nowadays, magnesium is one of the elements whose deficiency bothers us the most. In addition, the B vitamins and tryptophan contained in the grains are used by the brain to produce a neurotransmitter called serotonin, which ensures peace and gives a feeling of happiness.
Phenylethylamine present in the beans has earned the nickname “chocolate amphetamine” because high levels of this neurotransmitter help to create a feeling of excitement. Raw cocoa seeds are also a very valuable source of antioxidants that protect the body against the harmful effects of free radicals. Thanks to the presence of compounds such as anthocyanins and catechins, cocoa affects the faster regeneration of body cells, as well as effective protection against premature aging processes, such as wrinkles or loss of skin elasticity.
Cocoa beans also contain a lot of phosphorus, called the element of beauty, which has a beneficial effect on the skin, hair and nails.
Aleksandra Strączek – Dietician
Zapisz się do newslettera
i bądź na bieżąco z ekscytującymi produktami Medere