Theobroma Cacao
Confirmed and
Explained by
Modern
Medical Science
The Legendary
Power of an
Ancient
Magical Food
Ah! Mystical Food of the gods!  
Indulge!  Revel in
Magical Chocolatey
Strength
and
Good Feelings

Theobroma Cacao
Ah! Statistical Reports
from the latest Clinical
Cocoa Study!   
Good Tasting
AND
Good Science
                   New studies with cocoa and flavanol enhanced cocoa show significant health and beauty improvements. The higher the
              flavanol content, the better the results.       

Most flavanols are
heat sensitive. Unfortunately, roasting is the first step in processing cacao beans into chocolate!  Several other
steps (conching, tempering) also involve heat.  This means all our familiar chocolate products (even those with a high percentage
of cacao solids) are
greatly depleted in flavanols.

Good quality RAW chocolate (raw cacao) is protected from heat, preserving the exceptionally high flavanol content and providing
us exceptional health benefits.  An added plus with
raw chocolate: a higher percentage of additional antioxidants and nutrients are
preserved.
 One more plus: raw chocolate is less expensive than flavanol-enriched chocolate.
So:
- if we use chocolate which was not damaged in the first place,
- and if we use it in the most ideal way,
- then  we can expect to achieve at least the same health gains found in clinical studies,  
and probably much greater!
- AND if we use Chocolate Strategy
recipes or products, we multiply Raw Cacao's
fat-burning, health-building power.

To ensure maximum benefit from your raw chocolate experience, Chocolate Strategy
offers an
Online Guide: learn to multiply health gains, boost energy, increase athletic/fitness
levels, improve emotional well-being, and sharpen mental abilities as you
completely
enjoy burning up some of your extra body-fat stores.                                        
With Chocolate Strategy and Raw Cacao, now we can eat yummy chocolate while losing weight and improving our health.
RAW?  But don't cacao beans have to be roasted before they can be eaten as chocolate?
Cacao Pods grow directly
from the trunk.  Different
cacao varieties can have
different colored pods.  
YUM.
Prepare to be ASTOUNDED
Cacao beans
****BEFORE****
roasting
A cacao pod,  sliced
horizontally to reveal
beans and the sweet,
delicious pulp.
Use  Raw Cacao in Chocolate Strategy Recipes.  Improve health.  Lose weight.
Raw Cacao recipes are delicious!  I originally tried raw cacao just
because it was supposed to be good for me, expecting it to taste
like it was supposed to be good for me.  Surprise.  It was wonderful!
Thanks to its growing popularity among the
raw food community, raw cacao products are
becoming easier to obtain every day.
                Research help for those curious about Raw Cacao's extravagant  health value:

Check out Wikipedia's  excellent entries for Cacao's medically active chemical constituents.  To avoid confusion (or more likely add
to the confusion), please know that cacao "flavanols" referred to in health articles could be any of several different chemical
constituents.  Whether correctly or incorrectly, you will find any of the following used synonomously: flavanol,  (flavonol is definitely
incorrect), flavan-3-ol, bioflavonoid, flavanoid, proanthocyanidins, catechin, epicatechin, epicatechin gallate, and the real mouthful -
Epigallocatechin-3-Gallate, blessedly shortened to EGCG.  

  • Wiki's structural diagrams are helpful.  You can "see" how some components are like lego pieces used to form various related
    compounds.

  • If several different foods contain the same compound (for example EGCG), understand that a study exploring its medical effects
    will be relevant to each of the foods containing EGCG, not just the one studied.  I mention EGCG because it is responsible for many
    of the phenomenal benefits of green tea, yet good quality raw cacao is a far better source!  

  • Most studies use ordinary (flavanol stripped) dark chocolate or ordinary (flavanol stripped) cocoa to which some of the flavanols
    have been added back.  Slight improvements may be noted as "statistically significant" - perhaps for example, an improvement in
    the skin's resistance to sunburn recorded at under 30%.  But realize it wouldn't take much Raw Cacao in your diet to bump that sun
    burn protection up by a factor of ten or twenty.  (300 - 600%).  Now you're talking serious internal sunscreen!  Not to mention serious
    skin cancer protection.

  • Knowing these two things, do computer searches for recent studies.  To see what's new on a certain topic, type that word /phrase
    into a search engine (example: insulin resistance) then type "chocolate" or "cacao" or one of the relevant chemicals ("epicatechin"
    or EGCG).
OK, obviously we emphasize using Raw Cacao in Chocolate Strategy (online) Recipes for Weight Loss.  Our online strategies encourage you to use
the Emotional, Mental and Physical Health gained from using Raw Cacao to further increase your weight loss.  
Chocolate Strategy
Slim down, maintain healthy weight, gain ALL the spectacular health and beauty advantages of Raw Cacao.

Who eats more raw cacao than anyone?  What happens?

Most exciting of all our studies on the effectiveness of cacao
against major diseases?
The Kuna Indians on the San Blas Islands off the
Islands off the Panamanian coast provide        incontrovertible
evidence.

They consume LARGE quantities of unrefined cacao.

Their death rates  from heart attacks, stroke, diabetes, and
cancer are exceptionally low. (Read here).













This list represents 6 of the 7 major causes of death and suffering.
Eating unheated, unrefined cacao is associated with:

  • dramatic improvements in blood pressure
  • greatly decreased incidence of stroke
  • lessening of heart attack rate
  • normalized insulin resistance / less diabetes
  • decrease in neurodegenerative diseases
  • reduced incidence of several cancers
  • respiratory relief.
From 2010 data:  top seven causes of U.S. deaths -  Heart disease: 597,689;
Cancer: 574,743; Chronic lower respiratory diseases: 138,080; Stroke
(cerebrovascular diseases): 129,476; Accidents (unintentional injuries): 120,859
Alzheimer's disease: 83,494; Diabetes: 69,071
Who eats more raw cacao than anyone?  What happens?

Most exciting of all studies on the effectiveness of cacao
against major diseases?
The
Kuna Indians on the San Blas Islands off the
Islands off the Panamanian coast provide incontrovertible
evidence of medical.

They consume LARGE quantities of unrefined cacao.

Their death rates  from heart attacks, stroke, diabetes,
and cancer are exceptionally low. (Read
here).
                        Research pointers for those curious about Raw Cacao's extraordinary health value:

  • Check out Wikipedia's excellent entries for Cacao's medically active chemical constituents.  To avoid confusion (or more likely
    add to the confusion), please know that cacao "flavanols" referred to in health articles could be any of several different chemical
    constituents.  Whether correctly or incorrectly, you will find any of the following used synonomously: flavanol,  (flavonol is
    definitely incorrect), flavan-3-ol, bioflavonoid, flavanoid, proanthocyanidins, catechin, epicatechin, epicatechin gallate, or the real
    mouthful - Epigallocatechin-3-Gallate, blessedly shortened to EGCG.  Don't stress too much about the inconsistency, because,
    truthfully, unprocessed Raw Cacao will contain more than one beneficial compound.

  • Wikipedia' s structural diagrams are helpful.  You can see how some components work like lego pieces used to form various
    related compounds.

  • If several different foods contain the same compound, for example EGCG, understand that a study exploring its medical effects
    will be relevant to each of the foods containing EGCG, not just the one studied.  I mention EGCG because it is responsible for
    many of the phenomenal benefits of green tea, yet good quality raw cacao is a far better source!  

  • Most studies use ordinary (flavanol-stripped) dark chocolate or flavanol-enhanced cocoa (which is ordinary flavanol-stripped cocoa
    to which some of the flavanols, at a high cost, have been added back.)  Studies may cite small health improvements with dark
    chocolate.  Studies with flavanol-enhanced cocoa show slightly better results.  For example, in a flavanol-enhanced cocoa study
    examining changes in skin health, an improvement in the skin's resistance to sunburn was recorded near 30%, which is lovely,
    but.....  

  • Realize it wouldn't take much Raw Cacao in your diet to bump that sun burn protection up by a  factor of ten or twenty.  (300 -
    600%).  Now you're talking serious internal sunscreen!  Not to mention serious skin cancer protection.  In fact, whenever the health
    benefit comes from cacao's heat sensitive compounds, you can plan multiplying the benefit by using good quality Raw Cacao.  

  • Now try a computer search for recent studies.  To see what's new on a certain topic, type that word /phrase into a search engine
    (example: insulin resistance weight gain) then type "chocolate" or "cacao" then try one of the relevant chemicals ("epicatechin"
    or EGCG).