Theobroma Cacao : Mana From The Rain Forest

An exploration of how this "Food Of The Gods" can provide medicine for the body and mind, healing for the land and inspiration in the kitchen.

a Cacao pod (yellow), fermented cacao beans in their husk, cacao nibs, chocolate and cacao butter

Chocolate starts with seed of the cacao tree, but the long and illustrious story of the revered cacao tree and her fruit is far older than the relatively brief history of chocolate.

Cacao, or Theobroma Cacao, translates to “food of the gods” in Greek.

This sacred plant originated in the upper amazon region in places like Peru and Ecuador.

T. cacao is now widely distributed from southeastern Mexico to the Amazon basin. The original native range of the tree is contested by some, however, one study sampled 1241 trees and classified them into 10 distinct genetic clusters. This study also identified areas, for example around Iquitos in modern Peru and Ecuador, where representatives of several genetic clusters originated more than 5000 years ago.

Cacao pods ripening on a wild tree in the rain forest

Using the DNA sequences another study traced the area of greatest cacao genetic diversity to a bean-shaped area that encompasses Ecuador, the border between Brazil and Peru and the southern part of the Colombian–Brazilian border.

a cacao pod cut open revealing the fresh seeds (or “beans”) still covered in pulp with fermented cacao “beans” in the background

The Maya, Olmec, Inca, Nahuas and peoples of the Triple Alliance (Nahuatl speaking people commonly referred to as "Aztec" who referred to themselves as the "Mexica" or "Tenochca" people) all enjoyed various forms of this drink containing ground cocao beans and chilis. Depending on culture, era (and societal rank) in pre-Spanish colonial times Cacao beans were usually enjoyed in the form of a beverage which was prepared with variations (sometimes including spices/herbs for flavoring like vanilla, cinnamon, nutmeg, allspice and corn meal).

some ingredients that might have gone into an ancient cacao beverage (including Antioxidant rich heirloom corn meal, cinnamon, vanilla and hot peppers)

Considered to be the "Drink Of The Gods" by the ancient Maya and Nahua peoples, this ancient precursor to chocolate has some amazing health benefits. It was popularly consumed by the elite of their culture. However, cacao consumption was not as regular in those among the Triple Alliance (aka "Aztecs") as it was among the Maya.

was so cherished by the "Aztec" king Montezuma that he described it as:

"The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink [cocoa] permits a man to walk for a whole day without food."

I will provide a recipe for Xocolatl (from my soon to be published book) which is our own take on that ancient sacred beverage in the article below for anyone interesting in trying to make their own at home.

Since its ancient cultivation by indigenous peoples in Central and South America, the Cacao tree has been introduced into:

Andaman Island, Belize, Bolivia, Northeast Brazil, Cameroon, Caroline Island, Cayman Islands, Central American Pacific, South-Central China , Comoros, Cook Islands, Cuba, Dominican Republic, El Salvador, Fiji, Ghana, Guatemala, Guinea, Gulf of Guinea Island, Hainan, Haiti, Honduras, Ivory Coast, Jamaica, Laos, Leeward Island, Marianas, Mexico Southeast and Southwest, Nicobar Island, Nigeria, Puerto Rico, Seychelles, Society Island, Sri Lanka, Togo, Trinidad-Tobago, Vietnam, Windward Island and Zaïre.

Mana For The Mind and Medicine For The Land

It is also worth mentioning that Cocao is a fantastic candidate for regenerative agriculture (due to the plant's ability to co-exist among a diverse array of other plants and animals in a rainforest ecosystem and still produce large yields for humans). When you purchase your cocao please check to make sure that it is being grown using regenerative cultivation practices (more on this below).

Each food item purchase we make to care for our body can either be caring for the planet as well or contributing to the destruction of her eco-systems. Doing our due diligence to find out how the food we purchase is being grown is part of taking responsibility for how our purchasing power is shaping our collective future. Each time we go to the store we are given the chance to 'vote' with each dollar we spend for what kind of future we want to share. Please use your dollars to "vote" for regeneration so we can leave this planet a little bit more beautiful than when we arrived for those who will call this place home after we are gone.

Cultivating Your Own Cacao:

Cacao is best grown as a secondary plant, under the shade of other trees. This makes it a good plant to add into your food forest layer. Keep in mind, they require a tropical climate to grow. So if you want to grow them in the USA outside of zones 11-13, you will need a greenhouse or massive sunroom. If you are interested in attempting to cultivate Cacao in pots, you can find some info on that method here

cacao blossoms and pods at varying stages of maturity

Cacao likes to be protected from strong sun and winds. These trees can live up to 100 years! (but are considered productive for around 60 years)

The fruit of this tree is a 6-12 inch long pod that grows off of the woody stem. These pods are opened and processed into the bean which is used to make chocolate.

pods from different types of cacao trees

Unfortunately, the chocolate industry has exploited cacao farmers all around the world. The pressure on farmers forces them to use a lot of chemicals in order to produce high yields. This is destroying biodiverse ecosystems all within the 10 degrees north and south of the equator.

This is another reason why it is important for us to grow cacao in a food forest system that regenerates soil, rather than hurts it.

Propagation and Planting:

In order to start a cacao tree in your garden, you have three options. You can either take a cutting from a tree, buy a small plant, or start it from seed. Of course, starting it from seed will take much longer than the first two options. That being said, growing crops from seed means you are facilitating the natural ability of that crop to become more acclimatized to local growing conditions (within reasonable limits) and this will result in a more healthy plant/tree in the long haul.

If you are interested in starting it from the bean (actually a seed), you need to make sure the bean is fresh from the pod (as cacao trees have recalcitrant seeds). Starting a partially dried bean lowers your chances of it sprouting.

Here is a helpful video on How to Grow Cacao from Seed and When to Plant Saplings (in a way that emulates natural germination conditions to increase your chances of success and the health of your seedlings) :

For some additional info on cultivating cacao (using permaculture techniques) check out this article.

For some valuable info on “Searching for Ancestral Wisdom after an Agrochemical Invasion” in relation to Cacao cultivation, check out this blog.

For information on how to Regenerate damaged ecosystems and cultivate Cacao as part of a multi-layered food forest, check out this article.

Cacao Nutrition:

If you buy quality regeneratively grown dark chocolate with a high cocoa content, then it is actually quite nutritious (Raw/fermented cocoa beans/nibs are even more nutritious).

It contains a decent amount of soluble fiber and is loaded with minerals.

A 100-gram bar of dark chocolate with 70–85% cocoa contains (1):

• 11 grams of fiber

• 67% of the RDI for iron

• 58% of the RDI for magnesium

• 89% of the RDI for copper

• 98% of the RDI for manganese

• It also has plenty of potassium, phosphorus, zinc and selenium

Of course, eating cacao in the form of processed dark chocolate (100 grams) means you are getting these nutrients along with moderate amounts of sugar.

It is worth mentioning that while the flavor may some getting used to (for some people used to high sugar diets) when they are eaten on their own, raw cacao nibs or whole beans contain all the above mentioned nutrients/minerals, added protein and none of the sugar. Raw cocoa beans/nibs can also be added to a wide range of recipes that balance out the strong flavors that are too much for some people. Recipes such as Mole sauce

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In my recent article about Amaranth I talked about how the invading colonial Spanish conquistadors decided to make it illegal to grow Amaranth in South and Central America because it was culturally and nutritionally important to the indigenous peoples of the regions the Spaniards were interested in conquering. Thus in the interest of increasing their chances of being able to pacify resistance, subjugate, starve and assimilate surviving the indigenous populations the Spanish declared there would be strict punishment for anyone caught in possession of or attempting to grow Amaranth.

Well this was not the case for Theobroma Cacao. Despite Cacao’s cultural, nutritional and spiritual significance to the indigenous people’s of what is now called Central and South America, the invading Spaniards could not bring themselves to outlaw it’s cultivation, as they became to enthralled by cacao’s irresistible elitist allure, delicious flavor and many health benefits, thus instead of outlawing the sacred plant, they began shipping it back to Europe.

Many early colonial documents indicate that roasted cacao beans were used as currency throughout Mesoamerica, highlighting its importance as an economic good by the time Europeans arrived. For more info on it’s history during that period you can read an in depth article here.

Cultivation, consumption, and cultural use of cacao were extensive in Mesoamerica and cocoa beans became a very important and valuable commodity. The Mayans and Nahua used them as money, and were very protective of their beans. They paid for food, clothes, taxes, gifts, and offerings to their gods using cocoa beans. Having a pocket full of beans was like having a wallet full of cash. As far as many of the indigenous peoples of Mesoamerica were concerned, money really did grow on trees.

Goods could be priced in units of cacao: though the values are contested, some say that there was a time when it cost 10 cacao beans for a rabbit, a turkey cost 20 beans and a slave cost 100 beans. While the Spanish conquistadors horded gold, the Mesoamericans placed more value in cacao beans. In some parts of Latin America, the beans were used as a currency as late as the 19th century.

The accounting system characteristic of money, the denominations and special ways of counting, also show up for cacao in very early colonial documents. The Spanish official García de Palacio assessed tribute for the Izalcos in the 1570s, noting that the units of contle (zontle) of 400 cacao beans, xiquipil (20 zontle or 8000 beans), and cargas (three xiquipil or 24,000 beans). Spaniards also counted cacao in these units rather than converting to a European system of counting, even in official registers of imperial income. Spaniards recognized this indigenous system (for a time) because it made all kinds of transactions much easier. Cacao, just like any other currency, could be converted to other kinds of money, including Spanish gold and silver coins such as the real. According to García de Palacio, 200 cacao beans were worth one Spanish real, and eight reals were worth one peso. A carga of 24,000 beans would then be worth 15 pesos.

Columbus’s son Ferdinand recorded that when the Mayans dropped some cacao beans “they all stopped to pick it up, as though an eye had fallen.” Columbus, who was searching for a route to India did not see the potential of the cacao market and mistook them for shriveled almonds.

Cacao beans constituted both a ritual beverage and a major currency system in pre-Columbian Mesoamerican civilizations. At one point, elite members of the Nahua empire received a yearly tribute of 980 loads (Classical Nahuatl: xiquipilli) of cacao, in addition to other goods. Each load represented exactly 8,000 beans.

In Hernán Cortés’s conquistador accounts, several regions are recognized for their tribute of cacao to the Mexica empire, including Huauthla, Soconusco, and Cotaxtla, all of which are hundreds of miles from Tenochtitlan.

Here is a list of some of the health benefits of cocoa beans/nibs and dark chocolate:

1. Boosts Brain Function:

Dark chocolate and cocoa powder (derived from fermented cocoa beans/nibs) are packed with a few brain-boosting compounds, including flavonoids, caffeine and antioxidants. Flavonoids are a group of antioxidant plant compounds. The flavonoids in chocolate gather in the areas of the brain that deal with learning and memory. Researchers say these compounds may enhance memory and also help slow down age-related mental decline. In fact, a number of studies back this up. In one study including over 900 people, those who ate chocolate more frequently performed better in a series of mental tasks, including some involving memory, than those who rarely ate it. Chocolate is also a legitimate mood booster, according to research. One study found that participants who ate chocolate experienced increased positive feelings, compared to participants who ate crackers.

2. Cacao Beans Are A Powerful Source of Antioxidants:

Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin, epicatechin, and procyanidins predominate in antioxidant activity.

Cacao beans also contain powerful antioxidants such as: Anthocyanin though its concentrations depend on how the beans are processed (Anthocyanin is present in higher levels when the beans are processed using traditional vs industrialized modern methods)

ORAC stands for “oxygen radical absorbance capacity.” It is a measure of the antioxidant activity of foods. Basically, researchers set a bunch of free radicals (bad) against a sample of a food and see how well the antioxidants in the food can "disarm" the radicals. Raw, unprocessed cocoa beans are among the highest-scoring foods that have been tested. Cacao Beans (and Dark chocolate) is loaded with organic compounds that are biologically active and function as antioxidants. These include polyphenols, flavanols and catechins, among others. One study showed that cocoa and dark chocolate had more antioxidant activity, polyphenols and flavanols than any other fruits tested, which included blueberries and acai berries

3. Improves Blood Flow and Lower Blood Pressure:

The flavanols in dark chocolate can stimulate the endothelium, the lining of arteries, to produce nitric oxide (NO). One of the functions of NO is to send signals to the arteries to relax, which lowers the resistance to blood flow and therefore reduces blood pressure. Many controlled studies show that cocoa and dark chocolate can improve blood flow and lower blood pressure.

4. Reduces Heart Disease Risk:

Consuming Cacao Beans (or dark chocolate) can improve several important risk factors for heart disease. In a controlled study, cocoa powder was found to significantly decrease oxidized LDL cholesterol in men. It also increased HDL and lowered total LDL for those with high cholesterol. Oxidized LDL means that the LDL ("bad" cholesterol) has reacted with free radicals. This makes the LDL particle itself reactive and capable of damaging other tissues, such as the lining of the arteries in your heart. It makes perfect sense that cocoa lowers oxidized LDL. It contains an abundance of powerful antioxidants that do make it into the bloodstream and protect lipoproteins against oxidative damage. Dark chocolate can also reduce insulin resistance, which is another common risk factor for many diseases like heart disease and diabetes. The compounds in dark chocolate appear to be highly protective against the oxidation of LDL. In the long term, this should cause much less cholesterol to lodge in the arteries, resulting in a lower risk of heart disease. In fact, several long-term observational studies show a fairly drastic improvement. In a study of 470 elderly men, cocoa was found to reduce the risk of death from heart disease by a whopping 50% over a 15 year period. Another study revealed that eating chocolate two or more times per week lowered the risk of having calcified plaque in the arteries by 32%. Eating chocolate less frequently had no effect. Yet another study showed that eating dark chocolate more than 5 times per week lowered the risk of heart disease by 57%.

5. Improves Mood and Symptoms of Depression by Various Means:

In addition to cocoa’s positive impact on age-related mental degeneration, its effect on the brain also improves mood and symptoms of depression.

The positive effects on mood may be due to cocoa’s flavanols, the conversion of tryptophan to the natural mood stabilizer serotonin and in part due to its caffeine content.

One study on chocolate consumption and stress levels in pregnant women found that more frequent intake of chocolate was associated with reduced stress and improved mood in babies.

Furthermore, another study discovered that drinking high-polyphenol cocoa improved calmness and contentment.

Additionally, a study in senior men showed that eating chocolate was linked to improved overall health and better psychological well-being.

6. Aids Weight Control in Many Surprising Ways:

Somewhat paradoxically, cocoa intake, (even perhaps in the form of dark chocolate when consumed in moderation) helps you control your weight.

Cocoa helps by regulating the use of energy, reducing appetite and inflammation and increasing fat oxidation and feelings of fullness.

A population study found that people who consumed chocolate more frequently had a lower BMI than people who ate it less often, despite the former group also eating more calories and fat.

Additionally, a weight loss study using low-carbohydrate diets found that a group given 42 grams or about 1.5 ounces of 81% cocoa chocolate per day lost weight faster than the regular diet group.

It is worth noting that there are studies have found that excessive chocolate consumption increases weight. Yet, many of them did not differentiate between the type of chocolate consumed — white and milk chocolate do not have the same benefits as dark.

7. Has Cancer-Protective Properties:

Flavanols in fruits, vegetables and other foods have attracted a great deal of interest due to their cancer-protective properties, low toxicity and few adverse side effects.

Cocoa has the highest concentration of flavanols out of all foods per weight and can significantly contribute to their amount in your diet.

Test-tube studies on components of cocoa have found that they have antioxidant effects, protect cells against damage from reactive molecules, fight inflammation, inhibit cell growth, induce cancer cell death and help prevent the spread of cancer cells.

Animal studies using a cocoa-rich diet or cocoa extracts have seen positive results in reducing breast, pancreatic, prostate, liver and colon cancer, as well as leukemia.

Studies in humans have shown that flavanol-rich diets are associated with a decrease in cancer risk.

Small human studies on cocoa and cancer suggest that it can be a powerful antioxidant and may play a role in cancer prevention.

8. Boosts Immune System:

Cocoa is a food relatively rich in polyphenols, which makes it a potent antioxidant. Furthermore, cocoa influences the immune system, in particular the inflammatory innate response and the systemic and intestinal adaptive immune response. Its richness in plant compounds such as flavanols influence the differentiation and multiplication of friendly gut bacteria that are your body’s great defender against viruses and bacteria that try to enter your body through food.

Cocoa also contains biologically active ingredients that have broad-spectrum antimicrobial activity, which includes an inhibitory effect on influenza virus infection.

Cacao-rich diets have also been evaluated to induce changes in the cell composition of the primary and secondary lymphoid tissues. These tissues are responsible for the production, coordination, and differentiation of your body’s white blood cells.

In the thymus, also known as the “white blood cell university,” cacao increases your body’s natural antioxidants (catalase and SOD) while promoting the maturation of T cells.

10. Optimizes Mitochondrial Health:

Mitochondria are the powerhouses of your cells, generating energy to fuel your cells’ biochemical reactions. Via optimizing their function and promoting their rates of regeneration within your body you are building a solid foundation for health, vibrancy and longevity from the cellular level up.

In one study Five people with type 2 diabetes and advanced heart failure had the mitochondria in their muscles measured before and after three months of consuming dark chocolate. After three months, the muscle mitochondria, the energy factories of cells, had recovered nearly to normal levels.

Sufficient mitochondrial biogenesis (the process by which cells increase mitochondrial numbers) is necessary for efficient cell function and haemostasis, which is dependent on the regulation of ATP generation and maintenance of mitochondrial DNA (mtDNA). These procedures play a primary role in the processes of inflammation, aging, cancer, metabolic diseases, and neurodegeneration. Another study found that Cocoa beans improve mitochondrial biogenesis via PPARγ/PGC1α dependent signalling pathway

11. Cacao Contains Compounds That Increase The Endogenous Production Of Adult Stem Cells (aka “somatic stem cells”):

Cacao has also been shown to improve stem cell function. At the University of California, San Francisco, researchers explored whether a chocolate drink made with cocoa containing high levels of flavanols could influence stem cells and blood vessel health. Participants who drank the high-flavanol beverage had twice as many stem cells in their circulation compared to the people who drank the low- flavanol cocoa, showing that the more flavanols contained in the product, the more stem cell benefits it boasts.

Ensuring your cacao purchases help to regenerate rather than degrade the land and perpetuate inequality.

Ecological context:

Many Cacao farming practices focus on abundant monoculture crops to supply high global demand, and result in severely degraded land and ecosystems. The increasing global demand for chocolate has led to highly-degrading monocrop cacao production that creates deforestation, runoff, a decline in the diversity heirloom cacao varieties and soil erosion.

Regenerative cacao cultivation methods, on the other hand use cover crops, agroforestry, and crop diversification (which can potentially reverse the problems caused by the unsustainable production) but is often difficult for local farmers to implement and some that do go the distance find that their efforts go unrecognized and uncompensated.

Please make sure that the cocoa beans/nibs and chocolate you purchase is sourced from cocoa farms that are respecting the ecosystem and giving back to the living planet that offers this amazing super food to us.

I recently had an opportunity to source out some regeneratively grown Cacao beans from Sueño de Vida (a regenerative cacao farm in the cloud forest of Ecuador). Their prices are reasonable and the owners offer in depth info on their farming practices and fun recipe ideas.

As soon as I opened the bag of whole cacao beans I was hit by this layered wave of rich alluring fragrances. The depth of the aroma is intoxicating very beautiful and hard to describe in words.

my first look inside a bag of regeneratively grown cacao beans from Sueño de Vida.

For more info on their farming techniques:

The beans have a vibrant color and texture that speak to me about rich antioxidant content in the beans, the healthy soil that they were grown in and the love they were harvested, processed and packaged with.

Whole cacao beans from Sueño de Vida.

When I ate a few beans I was again (as with the fragerance) overwhelmed with an amazing sensory experience. Such depth of flavor (and different flavor notes depending on the bean) provide for an enjoyable experience when eating strait up. The freshness and quality is above any other regeneratively grown cacao I have purchased to date.

A handful of whole cacao beans with some other beautiful products I got in the background. They even sent me some beautiful recipe cards as a gift as I was their first order from Canada. Thanks Kristen! :)

Cacao in the kitchen

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Before Europeans invented chocolate there was Xocolatl. The use of cacao by humans is well beyond 5,000 years old. Xocolatl is a traditional food/beverage of the ancient peoples of Central and South America. It is how the amazing flavors and health benefits of the Cocao bean were enjoyed in Pre-Columbian times.

We re-created this ancient elixir using ingredients that were common in some Mayan variations. It offers such a vibrant array of flavors and nutrition and really gives you a boost of energy that makes you feel ready to do big things.

While the ingredients I used are traditional, from what I have read the method of preparation varied from era to era (and varied in different cultures) so aside from the hand grinding the cocao beans before mixing with water (which is synonymous with Xocolatl regardless of historical time-frame or culture) I sort of made up the rest as I went.

Our Recipe For Xocolatl:

I hope that you enjoy this variation of the ancient sacred cacao drink. This will make about 4 mugs worth of this ancient elixir.

Ingredients:

- 1/2 cup raw cocoa beans (or nibs)

- 1-2 medium-sized dried chilis (to taste)

- 1/2 tsp cinnamon (or one cinnamon stick)

- 1/4 cup dried heirloom corn (coarsely ground)

- ½ tsp vanilla extract (or 1/2 a vanilla bean)

- 6-8 cups water

- honey to taste (optional)

Preparation:

If you are working with whole cacao beans you must first remove the skin (if you are working with cacao nibs skip this step). After removing the papery skin of the cacao beans place them into a mortar and pestle and begin grinding. Add the corn and chilis and continue to grind until you have made a coarse powder. Add a little bit of water to the mixture and keep grinding until a paste forms. Set this paste aside and add the water to a pot. Heat it up and add your cinnamon and vanilla to the water. When the water gets to a boil add your cocao paste and stir well. Simmer for ten minutes (them remove the cinnamon stick if using a while stick) and taste. Add honey to taste if preferred. Pour some into a mug and allow to cool before enjoying. In order to get some frothiness, you can add some to a heat-tolerant jar or other container and shake before serving, be careful about building up pressure while shaking hot liquids. This beverage is very energizing so it is good to enjoy before the evening.

Topical Cacao Medicines

𝗖𝗮𝗰𝗮𝗼 𝗕𝘂𝘁𝘁𝗲𝗿

As documented above, the use of cacao by humans is well beyond 5,000 years old. .

According to historical sources, in 1502 Columbus and his crew became the first Europeans to come in contact with Cacao beans. The story goes that in the Bay of Honduras during the fourth voyage, they first spotted what would eventually come to be known as “Brown Gold” at the bottom of a canoe, which belonged to the aboriginals of New Spain, who used the beans as currency – money that literally grew on trees. Having been mistaken for almonds (as noted above) the potential value of the beans could not be predicted or appreciated, thus they went dismissed.

Despite Columbus and his crew being the first to find the beans, it was the murderous Spanish Conquistador Hernando Cortez, who introduced the Cacao tree to Europe. He introduced the drink and its brewing equipment to the Spanish court in 1528. At this time, chocolate was still not foreseen to be a potentially significant international trade commodity. After Cortez and his men committed genocide and conquered/subjugated the surviving indigenous peoples (and after the collapse of the “Aztec” (Triple Alliance) civilization) Cortez increased his efforts to cultivate the Cacao tree in New Spain, intending to develop a profitable trade with Europe.

The cultivation of Cacao trees in Europe soon migrated East, eventually allowing them to become an international botanical. In 1828, a scientist named Conrad Von Houten invented the Cocoa press to extract a purer chocolate. It was during the Cacao bean pressing process that Cocoa Butter was discovered.

Research suggests that cocoa butter can improve the skin, and it has anti-inflammatory and antioxidant effects. Cocoa butter is a type of fat that comes from cocoa beans. Manufacturers extract creamy cocoa butter from the beans by fermenting, drying, roasting, and then pressing them. They turn the remaining portion into cocoa powder.

Cocoa butter is a common active ingredient in lotions, creams, and lip balms.

In more recent times, researchers have found that cocoa butter has several healthful properties, including anti-inflammatory and antioxidant effects. This makes it instantly beneficial for the skin, helping to protect the skin from sun damage and premature signs of aging. Cocoa butter also has excellent anti-inflammatory properties for soothing dry patches and irritation. Many studies have shown that plant polyphenols exert antioxidant powers within the immune system, fighting inflammation, DNA damage and cellular mutations, which are the underling cause of diseases like cardiovascular disease, cancer and autoimmune conditions that can lead to fatigue.

Many of these properties are due to substances that cocoa butter contains, such as catechin. It is also full of fatty acids like oleic acid, palmitic acid, and stearic acid, cocoa butter is full of antioxidants that fight free radicals. These antioxidants also ensure a long shelf life. Despite being considered a saturated fat, cocoa butter is, in fact, a healthy fat – mostly saturated –similar to coconut oil. The amount of saturated fat it contains (as opposed to unsaturated fat) is between 57 percent to 64 percent of the total fat content, depending on the exact kind.

Minimally processed, and not heated to high temperatures during manufacturing, cocoa butter typically retains more of the healthy fats and other superfood compounds found naturally in cocoa beans. Cocao butter also helps boost neurotransmitters and balance hormones. Whether ingested or applied topically, cocoa butter effectively raises dopamine and serotonin.

The main chemical constituents of Cocoa Butter are: Oleic Acids, Stearic Acid, Palmitic Acid, Linoleic Acid, Arachidic Acid, Palmitoleic Acid, Vitamin E, Vitamin K, alpha-Linolenic Acid, and Phytosterols (namely Stigmasterol).

OLEIC ACIDS (OMEGA 9) are known to:

• Maintain the softness, suppleness, and radiance of skin and hair

• Stimulate the growth of thicker, longer, and stronger hair

• Reduce the appearance of aging, such as premature wrinkles and fine lines

• Eliminate dandruff and thereby support hair growth

• Boost immunity

• Exhibit antioxidant properties

• Prevent joint inflammation, stiffness, and pain

• Impact the hardness or softness of the butter

STEARIC ACID is known to:

• Have cleansing properties that purge dirt, sweat, and excess sebum from hair and skin

• Be an ideal emulsifying agent that binds water and oil

• Help products remain potent when stored for long periods of time

• Condition and protect hair from damage without diminishing luster or making it feel heavy

• Have exceptional cleansing properties

• Soften skin

• Provides the butter with a solid consistency

PALMITIC ACID is known to:

• Have emollient properties

• Soften hair without leaving a greasy or sticky residue

• Be the most common saturated fatty acid

LINOLEIC ACID (OMEGA 6/Vitamin F) is known to:

• Moisturize hair and promote its growth

• Facilitate wound healing

• Be an effective emulsifier in the formulation of soaps and quick-drying oils

• Exhibit anti-inflammatory properties

• Soothe acne and reduce chances of future outbreaks

• Promote moisture retention in skin and hair

• Make oils feel thinner in consistency when used in an oil blend, thus being beneficial for use on acne-prone skin

• Soothe and promote the healing of skin conditions like eczema and dermatitis

• Slow the look of premature aging

ARACHIDIC ACID is known to:

• Enhance and promote muscle gain/mass by boosting the body’s inflammatory responses

• Boost immunity

• Ease symptoms of depression

• Soothe pain and discomfort associated with arthritis

• Reduce weight

PALMITOLEIC ACID is known to:

• Delay the appearance of premature aging

• Moisturize and tighten the skin

• Promote the growth of shiny hair

• Enhance the brightness of the complexion

• Boost the growth of healthy-looking nails

• Enhance skin elasticity to prevent symptoms of premature aging, such as wrinkles

VITAMIN E is known to:

• Have antioxidant properties that slow the look of aging and boost circulation

• Repair scarred and blemished skin

• Prevent moisture loss from skin and hair

• Offer soothing relief to skin that has been burned

• Deeply cleanse pores and balance oil production

VITAMIN K is known to:

• Boost the body's ability to clot blood, thereby facilitating the healing of wounds and bruises

• Reduce swelling and bruising

• Helping prevent acne and reduce the appearance of scars caused by acne

• Slow the look of aging by preventing wrinkles

• Regenerate hair strands and promote regrowth

ALPHA-LINOLENIC ACID (OMEGA-3) is known to:

• Lessen inflammation

• Control blood clotting on the skin

• Soothe joint pain and ease stiffness to improve flexibility

PHYTOSTEROLS (STIGMASTEROL) is known to:

• Have skin lightening properties

• Effectively soften dry, brittle hair

• Ease frizzy hair

• Have anti-inflammatory properties

• Exhibit anti-aging effects

• Improve blood circulation

Used topically, Cocoa Butter melts at body temperature and works to naturally soothe dry, sensitive skin while reducing and preventing the appearance of scars and unwanted marks. Its richness in vitamins and anti-oxidants makes it ideal for use as a moisturizer that promotes skin health and relieves the itching, chapping, peeling, or burning discomfort associated with conditions such as eczema and dermatitis. By creating a protective barrier between skin and the harsh, weathering environmental elements, Cocoa Butter’s saturated fats allow skin to retain its required moisture, thereby restoring the health of by remaining on the skin for hours despite being easily absorbed. The polyphenols in Cocoa Butter are known to diminish the appearance of aging by enhancing skin’s moisture content, skin tone, elasticity, and collagen production. By virtue of these polyphenols, Cocoa Butter is reputed to avert skin sensitivities, damage, and degeneration. By deeply penetrating skin to offer intense hydration, Cocoa Butter boosts dermal circulation while facilitating the reparation of damaged skin as well as the growth of newer, healthier skin that looks and feels younger, softer, and smoother. Cocoa Butter is believed to have photo-protective properties that serve to protect the skin from harmful UV radiation. It can also be used to protect against frost bite or even indoor heat.

References:
- https://www.mdpi.com/2072-6643/6/8/3202/htm
- https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1468-2494.2008.00457.x
- https://pubmed.ncbi.nlm.nih.gov/14640573/
- https://obgyn.onlinelibrary.wiley.com/doi/10.1111/j.1471-0528.2008.01796.x
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4145303/

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I will be including other recipes for enjoying cacao beans (such as Mole Sauce, Popped Amaranth Superfood Banana Bread and others) in my soon to be published book (Recipes For Reciprocity: The Regenerative Way From Seed To Table) and sharing a recipe for a synergistic topical medicine I make using Cacao butter (which I call “The Sacred Seven Salve” here on substack in the coming months.

I hope you enjoyed this exploration of the wonderful superfood that is Cacao. Let us support those who are working with the cacao tree to regenerate rain forests and at the same time regenerate and support our health with this amazing food gifted to us from the people’s of the rainforest.

May this information bring you good health, increased resilience, joy, culinary inspiration and peace of mind in the new year and beyond!