Why Raw?

The main ingredient of chocolate is actually a nut from the tropics,
known to indigenous Americans as "cacao", a name inherited
from the Olmecs thousands of years ago.

It turns out the modern processing techniques used to
make chocolate expose the cacao to extremely high temperatures,
which effectively destroys many of the remarkable nutrients and
neurotransmitters that make cacao such an amazing superfood.

Minerals

Raw cacao contains more Magnesium than any other food in the world,
a major mineral lacking in modern diets - essential for your Heart,
Bones, Brain, & Muscles. Cacao is also an excellent source of Iron,
which the body uses for building Blood. This may explain why women
intuitively crave chocolate during menstruation.

Antioxidants

Raw Cacao is by far the #1 natural source of antioxidants.
Unheated cacao has more antioxidants than red wine, green tea,
blueberries, pomegranates, and acai combined! The antioxidants found
in chocolate are believed to be the reason studies demonstrate
chocolate eaters live longer and have significantly lower Incidence
of heart disease (§ § § §).

Studies show that Raw Cacao (never exposed to temperatures above
118° F
) has Five Times the Antioxidant levels of processed
dark chocolate
, and that milk actually blocks
the body's ability to absorb antioxidants!

Neurotransmitters

Unprocessed cacao contains high amounts of several
psychoactive compounds, such as phenylethylamine (the chemical
released in our brain when we fall in love
), theobromine (a smooth
muscle relaxant and heart opener
), and anandamide (known as the
"bliss chemical" - the endorphin responsible for "runner's high"
),
all of which are virtually absent in roasted chocolate.
This is why Raw Chocolate makes you feel so good!

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