ORGANIC CACAO
Our Bare Coco Collection revolves around just two very important ingredients. We may add a little mint, rose and Frankincense but the main components of all our products are just coconuts and cacao or cocoa as most people refer to the gorgeous plant that is chocolate.
FOOD OF THE GODS
The Mayans and Aztecs of South America knew how special the fruit of the Cacao tree was. Theobroma Cacao (Linnaeus 1753) also called the cacao tree and the cocoa tree. Theobroma means 'Food of the Gods' as was revered by the ancient people as far back as 1900BC. They used cacao as a ceremonial drink, ground and mixed with corn meal, spices and water to pay homage to the cacao plant. It wasn't the delicious, sweet hot chocolate drink you would imagine and was quite bitter, invigorating, strong and frothy. They would create a Cacao Ceremony and drink to the Gods to cleanse the soul and open the heart. They believed it would connect them to a feathered serpent god known to the Aztecs to Kukulkan and the Mayans, Quetzalcoatl. Cacao was so valuable it was used as currency and given to soldiers as a reward for success in battle. Cacao was only used by nobility and on very special occasion such as weddings, births and deaths.
They would remove the seeds from the ripe cacao pods which are covered with a white mucilage and ferment them for 3-10 days to remove the covering and then dry the cacao beans in the sun. Each pod contains around 40 beans. These were then ground to make the ceremonial drink and roasting the beans didn't happen until the Spanish Invasion in 1519 when Cortez visited the court of Montezuma and discovered large amounts of ritual cacao that he shipped back to Spain. It was still the bitter drink but they used it as a medicine for upset stomachs and various other ailments.
The Spanish added honey, sugar and vanilla and also learned how to process the cacao beans more efficiently with the invention of the Cocoa Press by Dutchman Conrad VanHouten in 1828. He could separate the natural fat (cocoa butter) and the solids (cocoa powder) from the cacao beans and so chocolate, as we know it arrived in the modern world. It became a delicacy in the Spanish royal courts and was served to guests as a mark of wealth.
The Spanish added honey, sugar and vanilla and also learned how to process the cacao beans more efficiently with the invention of the Cocoa Press by Dutchman Conrad VanHouten in 1828. He could separate the natural fat (cocoa butter) and the solids (cocoa powder) from the cacao beans and so chocolate, as we know it arrived in the modern world. It became a delicacy in the Spanish royal courts and was served to guests as a mark of wealth.
THE HEALTH BENEFITS OF CACAO
Raw cacao has so many health benefits if it is not overheated and over processed. Commercial chocolate has lost much of the valuable nutrition of this amazing plant but there's a growing awareness of the health benefits of natural, unspoiled cacao. Cacao only grows in a belt 15º North or South of the equator. We only use the very best natural, organic South American cacao in all Bare Coco products.
- Cacao is packed full of magnesium, iron and anti-oxidants (Polyphenols), magnesium, sulphur, calcium, iron, zinc, copper, potassium and some B vitamins. Antioxidants reduce the formation of free radicals that damage cells
- Cacao can help to reduce blood pressure by dilating the blood vessels and allowing blood to flow more freely and improve nitric oxide levels
- There is some evidence that cacao could reduce 'bad' LDL cholesterol, have a blood thinning effect similar to aspirin (care should be taken not to consume too much cacao if you are already taking blood thinners), improve blood sugars and reduce inflammation
- The polyphenols in cacao can also help increase blood flow to the brain and help reduce neurological function and help improve brain function
- May improve your mood as cacao contains theobromine and phenylethylamine which affect levels of serotonin and dopamine which are a 'feel good' hormones so cacao can help improve depression (now you know why you feel great when you eat chocolate!)
- Chocolate triggers the brain to release endorphins that cause your pulse to speed up and give you a pleasant high feeling
- Raw cacao is sugar free, low net carbohydrate, gluten free, vegan and is full of heart-healthy essential monounsaturated fat, fibre and vitamins E, B2, B1, B5, B3 and B9
WHAT'S NOT TO LOVE?
In its natural form cacao is a true superfood and there are hundreds of uses for this awesome plant. We can add it to our food, drinks and also use it in our skincare benefit from the healing properties and minerals in cacao.Used on the skin it can invigorate, tighten and rejuvenate whilst smoothing dry and inflamed areas. In fact applying unprocessed organic cacao onto the skin offers a lot of the same benefits as eating it. It is even said to have an anti-aging properties and is a potent anti-inflammatory as it soothes redness and blemishes, improving the skin’s complexion.
Cocoa Butter has been used for thousands of years to moisturise and condition skin. It is high in fatty acids and is high is natural phytochemicals that can help reduce stretch marks, sun spots and skin irritation. It has been known to reduce skin inflammation, eczema and dermatitis too.
BE A CHOCOHOLIC!
It's the high levels of processed cane sugar that give chocolate its bad press. Using a lower GI sugar such as Coconut Blossom Nectar is a better alternative than cane sugar with a lower GI (Glycemic Index) of around 35. This is holistic nutrition for your skin and also delicious to eat! Bathe in natural cacao, soften your lips with cocoa butter, smear it over your face and body, pop it in your smoothies and drinks and enjoy the true health benefits of this amazing plant.FIND OUT MORE ABOUT CACAO
