Maca

Maca

Maca

If you are like Gina N. of Sedona, Arizona, then you want to know, “What makes Incaliving’s cacao better than the competition’s?” Like all of our products, Incaliving believes in purity, potency and producing the highest quality superfoods, and our cacao is held to the same stringent standards.

A food is classified as a superfood when a vitamin, food, or natural supplement not only offers high levels of desirable nutrients but additionally, is either linked to a prevention of a disease or the food offers several simultaneous health benefits beyond its nutritional value. Incaliving’s cacao is considered a superfood and it’s due to the numerous health benefits it delivers.

Incaliving’s 100% raw organic cacao powder is grown at the foothills of the Andes Mountains in the province of Tingo Maria; a region known for having the best cacao in the world. After carefully selecting only the best cacao beans, which are then sun-dried, our farmers pulverize the beans into a fine powder. Because Incaliving strives for the purest and most potent superfoods, our cacao is then packaged at the source and then transported via plane to our US distribution center. By packaging at the source, an expensive process, we are able to maintain the highest overall quality better than our competitors’ cacao because potency is lost the longer it remains in transit and unpackaged. Incaliving has always believed that your health comes first, which is why we pride ourselves on bringing you the best and purest health supplements straight from our farms to your table.

First, unlike processed dark chocolate, antioxidants are preserved in raw cacao. In fact, there are many benefits from keeping organic chocolate unheated, which includes: much higher levels of antioxidants (oligomeric, procynanidins, resveratrol, and polyphenols), preservation of vitamin C, Omega 6 fatty acids (omega 6 when heated cause inflammation) and phenethylamine (commonly known as PEA, the feel good neurotransmitter responsible for the feeling of love). Additionally, eating raw cacao powder means higher levels of natural serotonin (neurotransmitter that improves mood and helps to fight depression) and tryptophan (essential to humans and the body cannot synthesize it, so it must be obtained from diet).

A phytochemical analysis of cacao beans reveals that raw chocolate is perhaps one of the most chemically complex foods. In fact, when looking at some of the chemical properties of cacao, even with so many compounds still undiscovered, it is no wonder it is considered one of the more amazing superfoods we eat. For example, cacao is the highest all-natural whole food source for magnesium, which also happens to be the most deficient mineral in the diet of many modern cultures. Magnesium has been shown to relax muscles, improve peristalsis in the bowels, and relaxes the heart and cardiovascular system.

Additionally, cacao antioxidants have been clinically proven to not only dissolve plaque buildup in the arteries, a natural defense in reversing heart disease, but has shown to naturally lower blood pressure. Although you can find the antioxidants epichatehins, chatechins, resveratrol and procyanidins in processed dark chocolate, the amounts are negligible in comparison to the unheated raw cocoa powder Incaliving offers. In fact, when it comes to antioxidants, raw chocolate has some of the highest content in the world. In fact, it dwarfs the more popular and commonly known foods supposedly rich in antioxidants like: red wine, green tea and blueberries. There is a small selection of herbs and spices that provide higher levels of antioxidants, such as the chaga mushroom and cinnamon; however, generally, you won’t be consuming enough of these foods to obtain the same amount of antioxidants found in a normal dose of Incaliving’s raw cacao.

There have been many other benefits shown from the consumption of raw cacao. For example, those that have a diet rich in Incaliving’s cacao powder have experienced some weight loss due to the high levels of chromium and coumarin. Also, although it seems counterintuitive, but raw cacao has been shown to help prevent cavities (the high amount of bromine helps kill bacteria that causes tooth decay), and according to Dr. Gabriel Consecus, his 2008 study found that chromium in cacao assists in the regulation of blood sugars naturally, ideal for those dealing with diabetes. He also found that cacao raised insulin levels, which is important since it isn’t toxic to the liver.

Maca

Leave a comment