Cacao is 100% unprocessed dark chocolate. Good Stuff Cacao is raw food from the cacao bean. The Cacao Bean is one of God’s most fantastic superfoods. Why is it so good for you? First, because it’s raw – unprocessed. That means it’s never heated above 118 degrees, never destroying the minerals, nutrients, amino acids, anti-oxidants and vitamins that are naturally found in raw cacao beans.
Let’s get specific, minerals like magnesium, iron, chromium, anandamide, and theobromine; nutrients like manganese, zinc, copper, PEA-phenethylamine, serotonin, sulphur, potassium, calcium, phosphorus, lignin and chromiu; amino acids like arginine and tryptophan; anti-oxidants like oligomeric procynanidins, resveratrol, polyphenols, catechins, epicatechins and more antioxidants antioxidants than red wine, blueberries, acai, pomegranates and gogi beans-combined; vitamins like A, C, E, B1, B2, B5 and B6.
Second, because Good Stuff Cacao products never have anything extra to enhance the product. It’s not pretty. The wind, rain and sunshine vary every day and will affect the cacao and honey. No batch will ever taste exactly the same.
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We don’t enhance the texture with extra processing steps or products to make it look shiny or melt less, be firmer or conform to pretty little shapes and designs, just raw ingredients. Sometimes our products will separate, or may have a gritty texture. That’s okay. The same great benefits will always be there.
What’s that mean? As a whole, Good Stuff Raw Cacao will aid every part and system of your body – brain, heart, skin, skeletal system, digestive system, central nervous system, muscular system, and immune system, to mention a few. Raw cacao as a superfood is an understatement.
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Raw cacao helps with leveling blood sugars, preventing cavities, weight loss, cholesterol, blood pressure, inflammation, moods and emotions!
Wait. Are you saying it right? Yep, cacao. Not, cocoa.
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The botanical name for the tree that chocolate comes from is Theobroma Cacao. The word cacao comes from the Olmec people from what is now Mexico, and is believed to be the closest pronunciation to the original name of the plant. History shows that chocolate then changed hands from the Olmec to the Mayans to the Spaniards. The word cacao is the only word ever used in any of these Hispanic languages to describe what English speakers think of as cocoa. It is widely believed that the word cocoa originates from a spelling mistake that was never corrected, perhaps because it’s easier to pronounce. Cocoa and chocolate are usually processed with heat, and are usually depleted with filler ingredients and sweetened with white sugar. Most cocoa and
chocolates are so processed there are no real health benefits. While it may taste good, that candy bar you ate gave you nothing but empty calories, bad fats that went right to the hips, will inhibit good gut activity, depleted brain health, and added to any bad cholesterol issues, heart disease or cancer issues you may have. Admittedly, great taste, but LOTS of regrets. Raw Cacao does the complete opposite. (go back to Why is it good for you?)
