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Cocoa properties

Cocoa properties

Mireia Cervera 25 April 2017

Cacao has its origin in Mexico, where the god Quetzalcoatl gave, according to legend, the cacao tree to men, who years later would be baptized with the scientific name Theobroma cacao , que means in Greek “food of the gods”. While we now consider this seed as a candy, for ancient Mexicans it was a central part of their culture. It was part of their religious rituals, and the Mayan peoples used it as a medicina preventive. The consumption of this seed in the form of a drink was introduced in Europe through Spain between the 16th and 17th centuries, but it was at the beginning of the 19th century that chocolate appeared in the form of tablets.

The seed of Theobroma cacao tree, a tree native to the American tropics that is currently cultivated throughout the tropical belt, including America, Africa and Southeast Asia. These trees give rise toa fruit the size of a rugby ball that contains between 25 and 50 seeds. There are three different varieties: the criollo, which is currently one of the rarest, the stranger, which is the most cultivated, and the trinitarian, which is a cross between the two anteriors. The seeds are separated from the fruit, fermented and dried. From these seeds and simplifying, three fundamental products are obtained through a laborious process: paste, butter and cocoa powder, the basis for lthe elaboration of most of the cocoa-derived products that are currently consumed, such as chocolate, bonbons, cocoa solubles….

Such are its benefits that experts recommend taking about five grams of dark chocolate a day.

Traditionally, this divine seed has been considered an unhealthy food, thought to cause acne, addiction, weight gain, high cholesterol or cavities. But various scientific studies have already denied these false beliefscias.

Thanks to its high energy content, cocoa is a recommended food for a balanced diet, providing essential vitamins and minerals for the proper functioning of the body. Its nutritional valueor it comes from the three main derived raw materials (paste, butter and cocoa powder). The fats come from cocoa butter, which contains a large amount of stearic acid , a saturated fatty acid that, unlikeIn others, it does not increase the level of cholesterol in the blood, but maintains a position of neutrality. It also contains theobromine , a substance that exerts a tonic action on the body. On the other hand, polyphenols contenests in cocoa are essential compounds for the prevention of cardiovascular disorders. The concentrations of vitamins in this food are muand low, but it is a good source of minerals such as magnesium, phosphorus, iron, zinc, copper and manganese. And finally, due to its antioxidant activity, it has a positive impact on functioning.article / pii / S0195666316300459 "> brain and memory .

Such are its benefits that experts recommend taking about five grams of dark chocolate a day, especially after 30 years. But beware!
An important point to keep in mind is that the benefits of this food of the gods are not beneficial for the body if it is not accompanied by a healthy diet and lifestyle. And COMo siempre decimos; EAT BETTER, BE HAPPIER, LIVE LONGER.

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale