Cocoa or Cacao which is best? A note too on the cocoa bean; don’t waste your money on recently fashionable “raw” cocoa / cacao or chocolate; like all other nuts and beans, the cocoa bean contains high levels of phytates and needs the fermentation and roasting process to lessen these. Historically, chocolate has always gone through these processes … mainly to develop and improve its flavour, but flavour is an indicator of nutrition also. And the reason I’d attest to consuming a bit of properly fermented and roasted cocoa bean (aka. chocolate) as opposed to other nuts (even if soaked, fermented etc) is that the fat component of the cocoa bean (cocoa butter) is highly saturated, as are all tropical fats. These are the safe and protective fats.
Posted on: Sun, 06 Oct 2013 08:00:28 +0000
Trending Topics
Recently Viewed Topics
© 2015