While the list of exotic plants used in traditional medicine is long, rarely do you come across one that is held in such high esteem as a therapeutic and recreational aid that it transcends medicine to become an integral part of local culture and currency. That’s how highly prized the cacao (pronounced cah-cow) plant and its derivative beans and ritual beverages were to the ancient Aztecs and other Mesoamerican societies of the time. Today, cacao, or more commonly cocoa, remains a highly valued plant and staple crop for many countries and is commonly used for medicinal purposes worldwide. Moreover, during the past couple of decades researchers from around the globe have been validating its therapeutic properties and have identified this powerful plant as one of the most health-promoting food sources on the planet! This article will delve into some of the historical aspects and current harvesting practices of the cacao plant and its fruit, as well as shed light on some of its most important health benefits.

Ceremonial Cacao

Food of the Gods—that’s what the Aztecs called cacao. Later on this led to the scientific name Theobroma cacao, from the Greek words theo (god) and broma (drink). Cacao used as food and/or a beverage is believed to date back thousands of years. For instance, at an archaeological site at Colha in northern Belize, Central America, archeologists have detected cacao residue on ceramic bowls dating back to 600 BC.1 Moving forward hundreds of years, the Aztecs are legendary for their fascination with cacao and it was celebrated, integrated into societal rituals and chiseled into prominent statues depicting individuals of higher station.2 In the sixteenth century, the conquistador Hernán Cortés said that the Aztec Emperor Montezuma admired the cacao beverage greatly and called it a “divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food.”3 The drink, translated from the language of the Aztecs was chocolatl. Cacao was brought to Europe in the sixteenth century leading to the modern chocolate industry we know today.

Chocolate Tree

Cacao is a small tree (also called the cocoa tree) that grows in tropical regions in the Americas, such as the Amazon and Orinoco river basins. Cacao is cultivated worldwide with the most prominent producing countries being Côte d’Ivoire (formerly Ivory Coast), Ghana, Indonesia, Nigeria, Brazil, Cameroon, and Ecuador. Typically cacao pods are harvested throughout the year with peak periods following regional wet seasons. The cacao fruit or pods bear seeds (or beans) that are rich in nutrients and fat. Each pod is opened by machete or stick and then the seed is removed and used to make cocoa paste and powder with the latter having much of the fat removed. These ingredients are then blended with milk, sugar and other ingredients for baking or cooking, resulting in the many delicious chocolate treats available to consumers today.

Cacao farms can vary from large, corporate operated production facilities where the conditions may be inhumane and the use of pesticides is common. Typically, smaller family and co-op farms use little to no chemicals in their farming practices. The use of pesticides is an important consideration since these chemicals can integrate into the fat of the cacao and become part of the final product. Thus, consumers should investigate the source of the cacao when shopping for cacao/cocoa and chocolate products.

Cacao Conundrum

The rule of thumb for many health-promoting foods is that the worse it tastes, the better it is for you, and vice versa. This notion is supported by Americans’ affinity for super-sweet, sugary foods and our proneness to diseases such as heart disease, arthritis and diabetes. Cacao is clearly an exception to that rule. Despite its amazing taste, researchers have challenged traditional thinking that cacao, and its derived products, are absolute vices and devoid of health benefits to showing that it can provide medicinal support to a healthy cardiovascular system.

So, if you were vaguely paying attention to this point, you have probably perked up in your seat with the promise that this article is going to tell you to eat more chocolate for better health. Well, that is indeed the case; however, to gain the most benefit from cacao, you need to indulge yourself with products that are as close to the natural plant source as possible. Said differently, as you get further and further away from the natural cacao state and more towards the sugary, higher fat, calorie-laden milk chocolate products, the benefits of cacao are reduced and you must now consider the calories, sugar and fat levels to your overall health objectives.

Copacetic Cacao

Among cacao seeds many remarkable components are theobromine, a milder caffeine-like substance responsible for some of the cacao’s stimulation effect. In addition, cacao contains theanine, tryptophan, anandamide and other nutrients that promote calmness and bliss. All combined, these factors create the cacao “buzz”, a unique sense of calmed alertness and increased focus. Researchers have studied the cerebral effects of cacao, mostly in the form of chocolate, and have reported that people experience a very obvious improvement in their mood.4-6 For instance, in one study, women were provided either chocolate or an apple and instructed to eat at specific times during the day.4 What happened was that both the apple and chocolate increased mood, which is to be expected, as eating minimizes hunger. But what was striking was that the impact of the chocolate on elevating mood was significantly greater than the apple! However, it should also be mentioned that the positive impact on mood was followed by feelings of guilt in some of the women. These findings (increased mood followed by guilt) have been proven to be the case in other studies as well.5 The bottom line seems to be that while chocolate derived from cacao can enhance mood, for many, chocolate is associated with guilt. So the key, moving forward, for therapeutic cacao products would be to provide the immediate and long-term positive benefits of cacao while detaching it from the guilt of consuming a food or supplement with the highly desired chocolate taste.

Cardio Cacao

Beyond the immediate cerebral benefits of cacao are its long-term benefits related to the circulation and general cardiovascular health. These positive benefits are being defined by top researchers worldwide and reported in some of the most prestigious medical journals such as the New England Journal of Medicine, Circulation and the American Journal of Clinical Nutrition. Most of the benefits are linked to the presence of a specific type of polyphenolic molecules called flavonoids. Among the most notable flavonoids in cacao are catechin and epicatechin, and their derivatives. One of the derivatives has been noted to be responsible for the bitter taste of cocoa.

Cacao flavonoids benefit the cardiovascular system in several ways, which in turn can lower the risk of heart disease. Perhaps most widely heralded is their impact on blood pressure.3 Clearly, maintaining a normal blood pressure is critical for circulatory health as elevated blood pressure damages artery walls rendering them more prone to atherosclerosis, the disease process that blocks blood flow and leads to heart attacks. There are several studies that have revealed the positive impact of chocolate, specifically darker chocolate (higher cacao flavonoids) on reducing both systolic and diastolic blood pressure. 3,7,8

In addition to supporting healthy blood pressure levels, cacao flavonoids, as part of cocoa products, have been shown to reduce blood platelet stickiness as well as increase nitric oxide (NO) levels. 3,7,9 Both of these actions allow blood to flow more freely. Blood platelets are part of normal blood clotting processes that help manage the bleeding (e.g. cuts, scrapes). However, when blood clots develop within circulation vessels it can impede blood flow. This is the case when an artery is damaged by atherosclerosis processes and a clot is formed. Here the clot can block an already narrowed artery much like a beaver dam on a river. Or, if the clot circulates to a narrowed artery, blood flow is blocked. In either case blood flow and precious oxygen to tissue downstream is reduced, increasing the risk of a heart attack. Since cacao flavonoids appear to decrease blood platelet stickiness, this can reduce the risk of a heart attack. Meanwhile, nitric oxide is a key regulator of blood flow and it works by increasing the diameter (or dilating) of arteries. This interesting signaling factor is derived from the amino acid arginine (also rich in cacao) and is recognized as one of the key reasons for the positive benefit of cacao polyphenolics on blood pressure. 3

CaCao: Free Radical Fighter

Cacao is also packed with antioxidant firepower. Antioxidants help manage the potentially damaging actions of free radicals, a contributing cause of various diseases, as well as aging. The antioxidant strength of a food can be measured by its Oxygen Radical Absorbance Capacity (ORAC). Cacao-derived cocoa powder is among the highest ORAC ranked foods. The antioxidant strength of cocoa has been compared against other foods known for their antioxidant strength. Recent research has shown the antioxidant strength of cocoa powder to be greater than red wine, green tea and black tea.10

CaCao Conclucions

From ancient Aztec rituals to modern medical research, cacao has withstood the test of time to remain one of the most intriguing and promising natural health-promoting foods. The key is to make a distinction between the amazing healthy attributes of cacao and the sugary, calorie-laden chocolate. Fortunately, Genesis Today has made it easy to obtain the healthful benefits of chocolate without the calories and fat. Their doctor-formulated CocoCacao100 is 100 percent, all-natural and incorporates the benefits of cacao, including both an immediate elevation of mood and alertness to long-term cardiovascular health.

Let go of the guilt and enjoy cacao!

From Dr. Lindsey Duncan, ND, CN

I am so pleased to introduce you to one of the most unique products we have ever created at Genesis Today: CocoCacao100.

Surprised that chocolate can be “healthy?” Well, you aren’t alone. Within its 2,000 year history, chocolate has become of the most popular foods in the world. Few foods have the historical significance and emotional bonds we have with chocolate. Sadly, it has also become one of the least nutritious.

Cacao itself has an unparalleled nutritional profile — containing more than 1,200 chemical constituents. When cacao undergoes the transformation from food to candy, and when its characteristic bitter flavor is masked with sugar, fats and milk, it couldn’t be more different from its healing origins. With CocoCacao100, we have striven to revisit the ancient origins of true cacao, returning this amazing food to its robust, rich and mystical origins.

Additionally, and as many people are aware of, growing high grade cacao is in itself, an art. We are pleased that we use not only heirloom cacao growers but they are also fair-trade certified, chemical free and source verified. Growers are paid fair wages, practice sustainable farming and work hard to protect their livelihood — we are extremely proud to support them.

So, for true lovers of chocolate and for those who desire to take advantage of the amazing health benefits of Cacao, I urge you to try CocoCacao100. This is simply the finest and most bio-available Cacao supplement available.

Therapeutic Chocolate

Many people are aware of the health benefits of dark chocolate for its antioxidants. Unfortunately, cacao is frequently eaten in it’s over processed forms and combined with fats and sugar. With this in mind, what is the best source for satisfying a chocolate craving and to maximize nutritional benefit?

Enter Genesis Today’s CocoCacao100 – the world’s first cacao supplement and the ideal source for high grade, nutritionally rich cacao. Made without added fats, sweeteners, CocoCacao100 is a creamy, bitter and chocolatey liquid supplement that provides the incredible benefits of dark and full-bodied cacao without the empty calories.

CocoCacao100 is a unique formulation of 100 percent pure cacao and 100 percent pure coconut water. This synergistic partnership creates a product that is creamy, rich in cacao’s authentic nutrients and full of complex dark chocolate flavor.

Health Benefits of Cacao

• Positive, euphoric moods
• Supports healthy blood pressure
• Supports healthy, sustained energy levels
• Anti-aging & longevity
• Supports healthy blood sugar levels
• Supports cardiovascular health
• Supports healthy weight control

Benefits of CocoCacao100

• 30,000 mg of Genesis Today’s Proprietary CocoCacao100 Blend
• Made with heirloom Ecuadorian Cacao
• A source of healthy Omega fats
• High in antioxidants
• No added sweeteners – low carbohydrates
• No cholesterol
• No artificial flavors or colors
• Easy to mix, low calorie liquid

Sustainable & Ethically Grown Cacao

Our shade-grown cacao originates within the humid, bio-diverse rainforests of South America. It is cultivated on small, family owned, chemical-free farms that are certified fair trade and which help to revitalize and protect local natural resources. These farmers work to provide a sustainable source of income for their families and are paid fair market wages. By choosing ethically harvested and socially responsible cacao, we know our CocoCacao100 lives up to the high standards set by Dr. Lindsey Duncan, ND, CN and Genesis Today.

Resources

Genesis Today products are available at health food retailers nationwide. For more information, call 800-916-6642 or for the full line of products, including CocoCACAO100, visit www.genesistoday.com.

References

1. Henderson J.S., Joyce R.A., Hall G.R., Hurst WJI, McGovern P.E. Chemical and archeological evidence for the earliest Cacao beverages. Proc Natl Acad Sci USA. 2007: 104: 18937- 18940.
2. Hurst W.J., Tarka S.M. Jr., Powis T.G., Valdez F. Jr., Hester T.R. Cacao usage by the earliest Maya civilization. Nature. 2002 Jul 18;418(6895):289-90.
3. Conti R., Flammer A.J., Hollenberg N.K., Lusher T.F. Cocoa and cardiovascular health. Circulation. 119:1433- 1441, 2009.
4. Macht M., Dettmer D. Everyday mood and emotions after eating a chocolate bar or an apple. Appetite. 2006 May;46(3):332-6.
5. Macht M., Mueller J. Immediate effects of chocolate on experimentally induced mood states. Appetite. 2007 Nov;49(3):667-74.
6. Radin D., Hayssen G., Walsh J. Effects of intentionally enhanced chocolate on mood. Explore (NY). 2007 Sep-Oct;3(5):485-92.
7. Taubert D., Roesen R., Lehmann C., Jung N., Schömig E. Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial. JAMA. 2007 Jul 4;298(1):49-60.
8. Faridi Z., Njike V.Y., Dutta S., Ali A., Katz D.L. Acute dark chocolate and cocoa ingestion and endothelial function: a randomized controlled crossover trial. Am J Clin Nut. 2008 Jul;88(1):58-63.
9. Dirk Taubert, MD, Ph.D.; Renate Roesen, Ph.D.; Clara Lehmann, MD; Norma Jung, MD; Edgar Schömig, MD. Effects of Low Habitual Cocoa Intake on Blood Pressure and Bioactive Nitric Oxide. A Randomized Controlled Trial. JAMA. 2007;298:49-60.
10. Lee K.W., Kim Y.J., Lee H.J., Lee C.Y. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agric Food Chem. 2003 Dec 3;51(25):7292-5.

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