CACAO

Ingredients:

★ 2 cups milk or soy/nut milk (organic if available)★ 1/2 cup (raw) cacao powder★ 1/4 tsp cinnamon, ground★ 1/4 tsp nutmeg, ground ★ 2-3 Tbsp local honey★ 1/2 tsp vanilla extract (option)

SPICED HOT COCOMakes 2 servings

~ The Food of the Goods ~

The cacao tree, Theobroma cacao, is grown in the tropical rainforest of mainly in South American and African regions.

The roots “Theo” means the god, and “broma” means the food; thus, cacao is also called the food of the gods. Cacao has a long history of domestication about 3000 years in Mesoamerica, Peru and Mexico area. It was so valued that cacao beans are used as currency and seen as the sign of wealth, power, and rulership by Mayan culture.

Containing more than 300 compounds, cacao has many health benefiting properties, such as for hypertension, heart health, cognitive function, mood regulation, cirrhosis, and possibly exercise recovery. Not only cacao is rich in flavor, it is also rich in nutrients! Especially for dark chocolate, it is well-known for high flavanoids contents as well as trace minerals including potassium, magnesium, iron, zinc, and copper. It is also high in fiber and serotonin making amino acid, called tryptophan.

Directions:

In a small sauce pan, pour milk and start heating over medium-low heat. In a small mixing bowl, add cacao, spices and 4 Tbsp of milk from the pan. Mix well to make a nice paste (it will be easy when mixing with milk). Then add the paste into the pan. Scoop few table spoon worth of milk into the mixing bowl to clean all cacao/spice paste, then pour it back. Add honey and vanilla. Once the mixture is nice and warm, pour into your favorite up.

Enjoy!

This irresistibly delicious food, also known as one of “Super Foods,” will not only satisfy your taste buds but also your well-being.

CACAO!

Sources:

Natural Standardhttp://

www.naturalstandard.com/

International Cocoa Organization

http://www.icco.org/

The Superfood: The Food and Medicines of the Future, (2009) by

David Wolfe

Parker et. al., (2006). Mood State: Effects of chocolate, Journal of

Affective Disorders, 92; 149-159

FLAVANOIDSThere are many kids of flavanoids. Cacao is especially high in epicatechin, catechin, and procyanidins. Those flavanoids are powerful antioxidants that can protect tissues and cells from oxidative damage or free radicals. Flavanoids not only protect cells but also low-density-lipoproteins (LDL) from being oxidized. Oxidized LDL particles can increase the risk of cardiovascular diseases. They are also anti-inflammatory and have anti-platelets activity, thus, protecting the heart and other vasculartory systems. Flavanoids are also known to improve endothelial functions, which is another vascular and circulatory protecting property. Flavanoids can also increase bioavailability and bioactivity of nitric oxide which is a vasodilator, reducing the blood pressure. This can also increase the blood flow of the brain, improving alertness and brain cell functions.

FIBERHigh fiber food is known to be healthy. Insoluble (stringy) fibers can help excreting the large intestine contents and cleaning the system. Soluble fiber (high in seeds, like cacao beans) are also known to decrease serum cholesterol level by binding to bile acids.

MAGNESIUMMagnesium is required for many physiological reactions in the body. Deficiency of this nutrient may cause headaches and migraines, muscle cramps, heart irregularity, and sleeping problems. Magnesium also assists conversion of 5-HTP to serotonin, the happy hormones.

TRYPTOPHANTryptophan is a amino acid and a precursor for the compound called 5-hydroxytryptophan (5-HTP), which is then further converted to serotonin with a help of magnesium. Increased serotonin level is associated with improved moods.

NEUROTRANSMITTERSCacao is known to increase secretion of endorphins and dopamine. Endorphin is known for its euphoric feelings associated with secretion; therefore, it is apparent that the mood can be enhanced. Dopamine can be activated by cacao consumptions which can further improve the feelings of high-energy and alertness. Caffeine is one of the component of cacao which act as stimulant to increase alertness.

NUTRIENTS OF CACAO

~How to Choose Cacao~

Here are few tips to choose higher quality cacao:

1) Dark chocolate, >70% (higher the percentage, the more flavanoid-rich cacao content will be)

2) Stay away from the “Dutch Process” or “alkaline treated” product. Dutch process uses alkaline compounds to lessen bitter taste and give darker color, but reduces flavanoids contents significantly.

3) Fair-trade certified products. As much as we love our cacao products, we should love and appreciate people who carefully care for cacao. Fair-trade assures the social justice and high quality standards for the products and life of farmers.