All chocolate is made from the seeds of the cacao tree, called cacao beans. When left in their natural state, raw cacao beans are a living superfood. Raw cacao contains a wealth of live nutrients. According to Dr B. Jensen’s research, cacao is rich in magnesium, one of the heart supporting minerals. Magnesium also activates key enzymes for production of cell energy and brain metabolism.

Cornell University research showed that raw cacao is one of the most antioxidant-rich foods, with 2-3 times more capacity than red wine and green tea. And cacao contains noticeable amounts of well-being neurotransmitters such as anandamide and tryptophan, helping to decrease anxiety and fight off stress.

Unfortunately, traditional heavily processed, heated, and chemically treated chocolate loses over 50% of these nutrient qualities. Processed chocolate can lead to empty calories, possible cravings, allergies or addictions. Added milk in chocolate blocks the effect of the antioxidants.

Chocolate in its natural state can easily be the base of many amazing recipes, from low-glycemic brownies to puddings, drinks and chocolate bars, all this without negative influence on blood sugar, weight or cravings. Coming back to unadulterated raw chocolate is easy and provides a great way to decrease the amount of junk foods in our diets while getting a host of benefits.

Dr Anne-Marie Derouault, PhD, is an official branch of the Tree of Life Rejuvenation Center directed by Dr Gabriel Cousens. She is the owner of Emergence Resources, a company offering Raw Food education, Yoga, Reiki, Stress Management and Communication training. She offers workshops, personal assessments, and support to help people get started in a progressive transition to Living Foods. Call for information about the Raw Chocolate workshop on September 19th at 6pm. Call 321-431-5054 or email [email protected]