Why Cacao Is Good For You ?

Cacao Is Good For You…
This Is Why

Article by Grayle -Soul Fire Cocoa Genesis

Organic Cocoa is derived from the bean of the Cacao Tree, common to South America, and is most well known to be the source of Chocolate.

Its Greek botanical name, Theobroma cacao translates to the “ Food of the Gods”, for its known goodness, and was used by the Mayans, Aztecs and Incas.

The beans were used as a form of currency exchange and also consumed as a drink called Cacahuatt or Chocolatl, by grinding the beans into a paste, and so named after the sound of it being made. “ Choco” when mixing with “atl”, water. It was mainly reserved for Royalty, however it was also used by their armies for strength and stamina, in celebrations, as well as births and deaths.

Cocoa beans have quantities of Tryptophan and Phenylethylamine, amino acid precursors to protein building, and a neurotransmitter, Anandamide (or the “Bliss” chemical. Ananda, from the Sanskrit word referred to in yogic traditions meaning bliss, joy or happiness). All contribute to the ‘feel good’, happy feeling. They also support the adrenals and help increase focus and awareness. Phenylethylamine is created naturally and released in the brain when we are “In Love”.
Tryptophan is the precursor to Serotonin; which influences moods and sleep. Neurotransmitters are electrochemical communicators to support the nervous and endocrine systems, along with emotional/mental balance.
Phenylalanine forms norepinephrine, epinephrine, dopamine and tyramine and is important for memory, alertness and learning. Also for pain, headaches, arthritic conditions.

Cocoa is remarkably rich in MAGANESIUM (highest in any food), which is good for muscles, bones, nervous system and brain chemistry, and it is a very helpful support for women during times of menstruation and cramping. Magnesium is a muscle relaxant and alleviates stress.

Cocoa is also one of the highest plant sources of IRON, which is required for energy metabolism and oxygen carrying via haemoglobin in the blood. It is also a structural component of cytochromes in electron transport. Part of its enzyme and metabolic function is to assist in neurotransmitter synthesis, phagocyte antimicrobial activity, liver detoxification and synthesis of DNA, collagen and bile acids.

Cocoa is also very high in SULPHUR, which is good for strong and healthy skin, hair and nails; a liver detoxifier, and supports healthy pancreas functioning. Some reports say that Cacao is so high in Sulphur that it also supports the detoxification of mercury.

Cocoa is high in CHROMIUM for enhancing the action of Insulin. Balancing the body’s capacity to metabolise and store Carbohydrates, Fats and Protein, and allows for glucose tolerance.

Cocoa has CALCIUM, which is alkalizing, helps with blood, nerve transmission, bones, and muscles. Regulates the heartbeat. Help enzyme systems to produce acetylcholine, norepinephrine and serotonin. Opposite of Magnesium, as it is contraction.

Cocoa has PHOSPHORUS, which is vital to energy production ATP, and it utilizes CHO and fats for energy production and protein synthesis, and production of nucleic acids in DNA/RNA to carry genetic coding for all cells.

There is LIGNIN in Cocoa, which inhibits high blood pressure and cholesterol formation. This thins the blood and reduces platelet aggregation. Also prevents stokes.

Cocoa is low in fat, where as chocolate is higher in fat. It has a good balanced amount of EFA’s increase HDL decrease LDL.

Cocoa contains MONOAMINE OXIDASE Enzyme Inhibitors, which helps to minimize or balance appetite, and it also facilitates youthening and rejuvenation. It is also excellent for skin and hair.

Cocoa has subtle amounts of natural caffeine (not to the same degree as coffee or tea) but mostly Theobromine, an alkaloid stimulant that support the central nervous system, muscle action, heart and kidneys, as well as “mood” improving.  It is helpful in the condition of high blood pressure and also has a diuretic effect.

Cocoa has a chemical called PENTAMER, which may help stop the spread of tumour cells.

Cocoa has 20 times the amount of ANTIOXIDANTS than Red Wine. Also, flavonoids in Cocoa protect cells against damage, especially to the Heart, arteries and veins. However Milk with nullify this protection. Organic raw Cocoa Powder has an ORAC value of 95,500, The Beans 62,100, Red Wine 2,400.

Cocoa has EPICATCHINS and PROCYNANDINS, which make Insulin work better, and stabilizes overall blood sugar.

Cacao Beans/Husks are a curative and preventative of Malaria. It is Anti-HIV. It also promotes stem cell growth.

Cocoa has GLUCIDES, vegetable sugars which are used by the body immediately as brain food and a pancreas stabilizer. The body expends very little energy to extract this for immediate food.

Cacao has OMEGA 6, a polyunsaturated EFA which supports the heart function and reduces cholesterol. Also OMEGA 9, and unsaturated fat which supports the cardiovascular and immune systems.

Cocoa has FIBRE, the cellulose or indigestible part of the cocoa, which help digestion and the elimination processes as it binds to water.

Cocoa has POTASSIUM for cellular and electrical function (electrolytes) within cells, nerve impulses. It is important in cellular biochemical reactions and energy metabolism, synthesis of protein from amino acids in cell + CHO metabolism + glycogen and glucose metabolism and stored in the liver for future energy. Cardiovascular nerve impulses.

Cocoa is high in ZINC for the immune system, and it is a major cofactor in enzyme systems which metabolise protein, carbohydrates and fats, as well as supporting the endocrine system’s hormones, Thyroid function, wound healing, brain, moods and cognitive functions, production of prostaglandins. Reproduction health.

Cocoa has COPPER, which helps to make Hemoglobin and Red Blood Cells, and allows Iron to function in the body. It is also for the health of bones, nerves, blood vessels, immune system and lungs. It is a component of many enzyme systems. It is an antioxidant and wound healer, and promotes collagen production and helps to reduce production of grey hair.

Cocoa also has MANGANESE which is vital for normal bone, cartilage, blood, dopamine and DNA formation, as well as enzyme systems, energy production, and protein and fat metabolism. It helps to form an enzyme called Super-Oxide Dismutase to neutralize free radicals that lead to premature aging and increased cancer risk.

Cocoa has VITAMIN A which is important for vision and eye health, the immune system, the skin, and it is a wound healer as well as an antioxidant and preventative to cancer.

Cocoa has VITAMIN C which is needed for the absorption of Iron. It is stored in and maintains the health of the Pituitary Gland (the conductor of the hormonal orchestra), Adrenal function, the Liver and skeletal muscles. It is needed for the immune system, nerve impulse communication, also for the production of collagen for healthy skin and nails. It breaks down cholesterol and toxic chemicals, helps with the production of bile and hormones, and metabolism of metals. It is also an antioxidant.

Cacao Husks on the Bean are a very good source of VITAMIN D.

VITAMIN E, which is fat-soluble. Mainly antioxidant effects, and prevents the breakdown of other nutrients by oxygen. It stabilises cell membranes especially in active enzymatic sites.

VITAMIN B1 is for cellular production of energy in glucose metabolism, nerves, and synthesis of neurotransmitters.

VITAMIN B2, for energy production and carries the hydrogen for production of ATP. Also needed for cell respiration.

VITAMIN B5, Anti-stress. Helps in adrenal cortex function; production of acetylcholine; to synthesize fatty acids, cholesterol, phospholipids and porphyrin for the hemoglobin. It also helps prevent the aging process.

VITAMIN B6, supports the production of GABA. Helps in utilization of food to convert to energy and release in glycogen from liver and muscles. Helps antibody and red blood cell production and synthesis of RNA and DNA. Regulates fluids and electrical functioning in the body. Allergy regulator for histamine. Transport amino acids across intestinal mucosa to blood cells. Helps maintain hormonal balance. Supports myelin covering of nerves. Important during pregnancy. Very good for reducing PMS related problems. Also important during menopausal symptoms.

……And, can you believe there is more…..Just enjoy it !

2 Responses to “Why Cacao Is Good For You ?”

  1. Thanks for the information. Very helpful. Now, I know cocoa seed or beans are awesome. I have this terrible neck pain out of nowhere, but I believe its out of stress. I’m going to the mission field and it’s been affecting me without me realizing it.

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