The more chemicals manufacturers add to products, the more often people start looking for organic and natural products. One of the latest innovations in healthy eating is live cocoa. It is, of course, somewhat more expensive than usual, this is due to the fact that live cocoa beans are produced much less than ordinary ones.
Useful properties of live cocoa
Live cocoa is raw cocoa beans harvested by hand from wild trees. They grow in the Amazon basin, which has an intensive biological metabolism, so the composition of the beans is really unique. In total, it contains about 300 different substances, including anandamide, arginine, dopamine and serotonin (neurotransmitters), epicatecin and polyphenol (antioxidants), magnesium, histamine, tryptophan, phenylethylamine, tyramine and salsolinol. Recently, epicatechin and cocohil were discovered, the former reduces the risk of myocardial infarction by 10%, and the latter promotes rapid regeneration of skin cells.
Regular consumption of live cocoa can significantly improve health, awaken genetic potential, and restore hormonal balance in the body. Cardiovascular and oncological diseases are effectively prevented. In Latin America, there are still tribes, descendants of the Maya Indians, who daily consume cocoa beans in various forms - and do not get diabetes, heart disease, cancer, etc.
Live cocoa can also be given to children, but in small quantities. From him the mood rises, concentration improves, the child will be able to better concentrate on his studies. For children, you can cook sweet dishes, add grated beans to a drink, chocolate, butter.
How live cocoa differs from ordinary
All of these properties are also characteristic of ordinary cocoa beans, albeit to a lesser extent. The problem is that mass production does not care about the preservation of useful properties, so the trees are generously watered with chemicals, the technology provides for artificial drying and roasting, as a result, the beans become practically useless. Interestingly, at the same time, all studies of useful properties are carried out precisely on raw material, as a result, people are delusional - in advertising they are told about the wonderful composition of chocolate and drinks, and the product is absolutely useless.
You can get all the possible benefits from cocoa beans only if they have not been heat treated. You can check them in the same way as any other seeds - if they germinate in a warm, humid place, then they are fresh and truly raw.
Live cocoa can be eaten in a variety of ways. For example, try just chewing - the beans crunch a little, have a mild, bitter taste, and resemble dark chocolate. You can grind them in a coffee grinder and add them to various dishes, soak them in warm water or milk. The main thing is not to fry, boil or bake.
