Chocolate vs. raw cacao: Is there a difference?

Chocolate is a processed food that has been mixed with refined sugar and other ingredients to make it sweeter or less bitter. Raw cacao is a healthier choice.

raw cacao chocolate StemVLife

Published

Even though both chocolate and raw cacao (pronounced “kuh-cow”) come from the beans of the cacao plant, the main difference is in the processing. Chocolate is a processed food that has been mixed with refined sugar and other ingredients to make it sweeter or less bitter. Raw cacao is a healthier choice, not only because of its high level of antioxidants, but also because there is less processing involved and no added sugars.

Raw cacao that has been ground into a powder is often called “cocoa” (pronounced “ko-ko”) and it is also a processed food that contains added ingredients.

Raw cacao has nearly four times the amount of antioxidants than processed cocoa!

Raw cacao is bursting with health benefits:

  1. Rich in polyphenols which may help reduce inflammation.
  2. Contains theobromine and theophylline, which are anti-asthmatic compounds.
  3. Contains antibacterial and immune-stimulating properties.
  4. Rich in flavanols which help lower blood pressure, support brain function and neuron production.
  5. Can help with weight loss and has anti-diabetes effects by improving insulin secretion.
  6. High antioxidant content which has shown to have anti-cancer properties.
  7. Has cholesterol-lowering compounds.

Did You Know?

StemVLife contains organic raw cacao, as part of a powerful stem cell nutrition formula.

*This website and these statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. Please consult a properly trained and licensed medical practitioner for medical advice. Individual results may vary. Allergen warning: If you suffer from any allergies, please study product labels carefully before consuming.