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Search for Flavanol Rich Cacao: Simple – Sacred Chocolate

August 1, 2010

Raw cocoa beans

Raw cocoa beans in pods (from sciencenews.org)

“Dietary intake of a specific subclass of flavonoids known as flavanols has attracted increasing interest as a result of recent epidemiological mechanistic and human intervention studies suggesting potential beneficial cardiovascular effects. Among the wide variety of dietary flavanol sources, including apples, cranberries, purple grapes, red wine, and tea, some cocoas and chocolates can be extraordinarily rich in certain types of flavanols.” 1

Manufacturers of regular chocolate have conducted hundreds of studies to figure out how to manufacture chocolate while preserving the flavanols. It seems that they have missed the simple obvious answer that lies in fact that the heat and processing destroys these delicate elements. Even after extensive research the simple cacao bean beats their patented chocolate product. The fresh chocolate bean contains 9776 mg of favanols per 100 grams while their special cocoa powder only contains 4784 mg/ 100 grams.1

Fresh Cacao Pod

Fresh Cacao Fruit in Sweet Pulp (from media.npr.org)

The basic sub-units of the flavanols are epicatechin and catechin. “Catechin (Pronunciation: /ˈka-tə-ˌkin/) is a polyphenolic antioxidant plant secondary metabolite. The term catechins is also commonly used to refer to the related family of flavonoids and the subgroup flavan-3-ols (or simply flavanols).”2 ”

“Many studies on health benefits have been linked to the catechin content.According to Norman Hollenberg, professor of medicine at Harvard Medical School, epicatechin can reduce the risk of four of the major health problems: stroke, heart failure, cancer and diabetes. He studied the Kuna people in Panama, who drink up to 40 cups of cocoa a week, and found that the prevalence of the “big four” is less than 10%. He believes that epicatechin should be considered essential to the diet and thus classed as a vitamin.” 5

In 2007 Sacred Chocolate analyzed the Sacred Chocolate Ginger an found 134,000 mcg/ 100 grams of Epicatechin which in unheard of in processed chocolate.3 The low temperature stone grinding of Sacred Foods Sacred Chocolate creates a magical alchemy that actually makes the nutrients more available without any damage or loss and in fact makes the nutrients more bio available.4

1 Cocoa Flavanols and Cardiovascular Health, Chaitman Bernard R , Keen Carl L, Schmitz Harold H, US Cardiology 2006
2 Epicatechin http://en.wikipedia.org/wiki/Epicatechin
3 Sacred Chocolate: Ginger Nutritional Lab Analysis
4 Very Special Raw Chocolate: Stone Ground Cold Pressed
Catachins Catechins are polyphenolic antioxidant plant metabolites

All references for these blogs can be found at Sacred Chocolate: Sacred Science

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