I ordered this cacao that was supposedly raw and organic and when I first used it in recipes I have found it to be lighter than the previous brand of raw organic cacao. While it is more pleasant than the other one (which was super dark and intense), I am wondering if this one is kosher. I am hoping it is not really processed.

I just looked it up on Amazon and it has a five-star rating. Someone mentioned how easily it mixes in with liquids and that makes me even more confused if it's the real deal.

Has anyone had any experience with raw cacao powder and can vouch for a lighter brown being truly raw and unprocessed.

Ive had lighter cacao powders that were from trustable raw sources and i assume fine, ive never noticed any real difference if im honest.

Personally cacao and cocoa even when processed still retain very high amounts of the beneficial antioxidant flavonoids, obviously raw contains higher but its still an amazingly dense source of these heart healthy phyto-nutrients either way .

Natu Health

PL, thanks for alleviating my concerns. It was not really a matter of health benefits but rather whether I was being ripped off, LOL!

You guys do Halloween in the UK? What am I thinking. It probably originates there.

THeSt0rm Wrote:
-------------------------------------------------------
> imo cacao is usually never raw. The lowest
> temperature during processing I've seen for cacao
> is 115 degree F. Which technically some consider
> raw but I prefer it at 105F or lower. Maybe since
> it's a bean it's ok, but with a leaf like yerba
> mate/yaupon holly one can notice a difference.
>
> So yes, cacao is never really raw but most 'raw'
> products really aren't either.


If something was processed at 115 degrees, that wouldn't bother me so much. Obviously there is a progression of destruction and also, how long does it take at that temp? If it's brief, it might not affect the product all that much.

What I like about buying it this way is that the cacao seems to be full-fat versus the Dutch process, which I think takes out the fat.

LOL--not purple! But I wonder if the first one I bought was? It was really intense, very dark...I wasn't over the moon about it but I am not sure how I feel about this one. It's sort of weak by comparison.

THeSt0rm Wrote:
-------------------------------------------------------
> Besides that cacao has a lot of antinutrients. I
> actually bought a raw cacao pod to try out and see
> how Real raw cacao is supposed to be. It was a
> purple bean inside flesh that was actually pretty
> good tasting. There's another sister plant to it
> called cupucao (s?) which has a similar fruit with
> more flesh and I think much less alkaloids...
> which is interesting.
>
> Anyways... I think if you sprouted the cacao bean
> (which I did) + ferment it, it would be a superior
> product.

Oh yes. Cacao has lots of nutrition, but much of it wouldn't be bioavailable for use by human bodies. Definitely best to sprout the cacao and ferment it in high phytase rejuvalic for best results.

The biggest problems with cacao is that you don't know what the food companies have done to it. Have they broken down the phytic acid IP5 and IP6's? Have they broken down the tannins? Have they broken down the trypsin factors? Have hey broken down the extremely nasty lectins? Have they broken down various nasty gas producing oligosaccharides?

David Wolfe says cacao is highest in many nutrients, but he is not telling you the whole story. It would actually be quite poor in many bioavailable nutrients unless cooked, and that's what really matters. David says cacao is the highest source of iron, but the highest land source source is probably sprouted fenugreek juice with rejuvalic added.

BUT...if the bean has chitinase, then the effects of fermentation is possibly very very limited like with the mung bean.

Pushing beans as a health food is a highly suspect practise. I suspect certain grains are probably better than beans when sprouted and fermented.

I would be willing to bet that nearly all cacao is cooked, because if it's not you would be almost certainly getting some pretty negative side effects.



Edited 4 time(s). Last edit at 10/23/2013 02:15AM by The Sproutarian Man.

why isn't the white pudding fruit part sold
why the bean?
i would like to try the white pudding fuit part of the cacao
though never have

[www.youtube.com]

Superjuice Wrote:
-------------------------------------------------------
> [www.youtube.com]


Are you Brian C.?

From personal experience, I find cacao in moderation beneficial.

banana who Wrote:
-------------------------------------------------------
> Superjuice Wrote:
> --------------------------------------------------
> -----
> > [www.youtube.com]
>
>
> Are you Brian C.?

LOL. No I am not Brian Clement and I doubt he ever comes to this site. He is quite a busy man and does a lot of things for free already I believe. Just some words of wisdom. If you are not sick then enjoy some cacao, Brian deals with DYING people every day. There are about seventy people at HHI at any one time all year around.

Superjuice Wrote:
-------------------------------------------------------
> banana who Wrote:
> --------------------------------------------------
> -----
> > Superjuice Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > [www.youtube.com]
> >
> >
> > Are you Brian C.?
>
> LOL. No I am not Brian Clement and I doubt he ever
> comes to this site. He is quite a busy man and
> does a lot of things for free already I believe.
> Just some words of wisdom. If you are not sick
> then enjoy some cacao, Brian deals with DYING
> people every day. There are about seventy people
> at HHI at any one time all year around.


That sounds reasonable. Thanks.