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Did you know that cacao is potentially the most antioxidant rich food on the planet?

Raw cacao has the highest antioxidant value of all known natural foods in the world. That is more than super antioxidant rich foods such as blueberries, pomegranates, green tea and acaii! Raw chocolate in particular contains an impressive list of approximately 1,200 valuable nutrients, vitamins and minerals, some of which come in significant quantities as well. Expert Views – Dr. Mary Eades: Referring to a study in Science News, she summarizes the findings by saying, “The thrust of the piece is that research has suggested that when we eat dark cocoa, the catechins (flavanoid antioxidant compounds) in it make their way into the upper skin layers and aggregate there, knocking off free radicals, thickening the dermal layer (read that combating wrinkles), and plumping and moisturizing the skin.” Dr. Joseph Mercola: In his article, The Protective Effect of Flavanols in Chocolate, Dr. Mercola writes, “Raw chocolate that is high in flavanols, can actually be healthy for you….Restrict your intake to dark (preferably organic) chocolate as it has antioxidant properties that can protect the body from damaging oxidative stress.” Dr. Andrew Weil: On his site he discusses antioxidants to say, “Vegetables and fruits are the best sources of antioxidants, although tea and dark chocolate contribute as well.” David Wolfe: David Wolfe is a passionate proponent of the healing and beautifying power of raw chocolate (cacao beans). “Every study on chocolate is pointing to the same conclusion: there is something in chocolate that is really good for us. That something is the raw cacao bean, the nut that all chocolate is made from. The cacao bean has always been and will always be Nature’s #1 weight loss and high-energy food. Cacao beans are probably the best kept secret in the entire history of food.” – David Wolfe, co-author of Naked Chocolate: The Astonishing Truth About The World’s Greatest Food Additional Views Beyond the froth, cocoa teems with antioxidants that prevent cancer, Cornell University food scientists say. Comparing the chemical anti-cancer activity in beverages known to contain antioxidants, they have found that cocoa has nearly twice the antioxidants of red wine and up to three times those found in green tea. “If I had made a prediction before conducting the tests, I would have picked green tea as having the most antioxidant activity,” said Lee. “When we compared one serving of each beverage, the cocoa turned out to be the highest in antioxidant activity, and that was surprising to me.”Phenolic compounds protect plants against insects and pathogens, and they remain active even after food processing. A decade ago “food scientists did not know that phenolics had an important role in human health,” says Lee.