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Welcome to our guest blogger this month, Megan from Priory Pharmacia, who is sharing her love and knowledge of Cacao as we approach this most chocolatey of holidays.  Make sure you check out Megan's amazing Chocolate Lovers Kit here! 

Archaeological evidence suggests that 3500 years ago the ancient Olmec Civilization enjoyed a spicy, bitter beverage recognized as Theobroma Cacao.  Eventually through conquest, lust, competition and trade, Cacao has become the sweet chocolate bar that we know and love today.

Cacao was first cultivated as a crop in what is now Venezuela where the tree is native. The popularity of Cocoa spread northward through trade and it is assumed that the Maya brought Cacao to what is now the yucatan, Mexico. Here starts the better known first chapter in the colonization of Theobroma Cacao: the blood thirsty Aztecs Conquered the Maya and Cacoa turned out to be one of their most treasured spoils of war.

The most common use of Cacao (and the way that it made the deepest impression on the European conquerors) was as a beverage.  The beans were roasted, ground and put unsweetened in hot water with spices and sometimes hallucinogenic plants and mushrooms to create the beverage of the Emperor - the food of the gods. It was used in rites of marriage, sacrifice, the ascension of rulers, and visionary quests.

When The Conquistadors first came in contact with the Aztecs they quickly realized the uplifting benefits of Chocolate and used it to keep their armies marching long distances with little food. It is thought that the Spanish also realized the potentially euphoric and aphrodisiac effects of cacoa which lead to the term 'food of the gods' (the origin of the genus name Theobroma).

Along with gold and other plunders, the Spanish brought theobroma cacao back with them to europe where it became part of a strange Imperial quest to provide “drugs” to be imbibed by polite high society, competing with tea, opium, coffee and tobacco. Initially Europeans were put off by the drinks bitter flavor so they began adding cane sugar, another colonial crop.

Interesting Fact: Chocolate was widely used in Catholic countries when it was declared that Chocolate drinks did not “break the fast” (despite it’s obvious nutritional benefits) and it became a popular way to nourish oneself on required religious days of fasting. This being a golden age of poison - it has even been suggested that Pope Clement XIV may have been killed with a cup of poisoned Chocolate!!!

By the middle of the 1600s, “Chocolate" Houses had opened all over Europe. They were social meeting places and clubs for the elite - places to flirt, talk politics and enjoy the gentle “high” one achieves from cacoa consumption. Chocolate was trendy and expensive, leaving coffee to the masses until the invention of the Dutch press removed the narcotic effects of cacao rendering it simply another stimulant.

What’s so special about the best plant on earth:

Raw Cacao may well be one of the most complex, medically beneficial plants on earth. Scientists are only beginning to uncover the myriad health benefits of this mysterious little bean.

Antioxidants:

Cocoa beans contain polyphenols (similar to those found in wine) with antioxidant properties. These compounds are called flavonoids and include catechins, epicatechins, and procyanidins which all serve to combat free radicals.

High levels of antioxidants protect the body from exposure to external and internal pollution which can cause cancer and heart disease. Raw cacao powder contains nearly twice the antioxidants of red wine, and up to three times the antioxidants found in green tea! Fantastic!

Theobromine:

Theobromine is a mild, pleasant and grounded stimulant that has a diuretic action that encourages weight loss and decreases water retention.

Theobromine, and other components found in cacao may lower blood pressure and enhance circulation by promoting healthy dilation and lowering blood pressure thus supporting cardiovascular function & healthy blood vessels.

Phenylethylamine:

Phenylethylamine (known as the “bliss chemical”) is considered by many to be a potent antidepressant and stimulant with similar actions to the body's own dopamine and adrenaline. In the abstract - Raw Cacao mimics a body and heart that is falling in love. In this way, mood and energy is improved. Chocolate has long been a symbol of sensuality and sexuality - it may just be one of the best aphrodisiacs around!

Serotonin:

Consistent consumption of Cacao as medicine can increase the level of serotonin in the brain. Serotonin levels are often low in people with depression and in those experiencing PMS symptoms - hmmmm...is that why women may experience chocolate cravings during PMS? Our bodies could be telling us something.

Essential minerals Amino’s & Enzymes:

Cocoa beans are rich in a number of essential minerals, vitamins and enzymes, including magnesium, calcium, chromium, iron, zinc, copper, potassium, manganese, sulfur, and the amino acid tryptophan. It is also rich in both enzymes and fiber which can improve digestion. To top it all off, Raw Cacao contains the following Vitamins: A, B1, B2, B3, C, E and pantothenic acid.

Why Raw?

When Cocoa is heated above 105 degrees F (some say anywhere from 95-115) some chemical changes occur.  The mild stimulants which were precursors to caffeine are transformed into actual caffeine, with the accompanying jitters. The vital enzymes, amino acids, and nutrients are depleted. Without living enzymes it is harder for the body to absorb the valuable vitamins and minerals contained in the cocoa.

*I am not a doctor, scientist or historian- just a raw chocolate enthusiast. The information presented is personal research and not officially verified. It is not my intent to offer any medical advice or inference. Thanks!