Theobroma Cacao- Food of the Gods.
“Indigenous myth tells us whenever the balance between humans and nature becomes threatened, Cacao comes from the rainforest to open people’s hearts and return the planet to a state of harmony.” - Keith Wilson
Long before chocolate, there was Cacao. Consumed for millennia as a beverage by ancient Mesoamerican civilizations, Cacao is the health-boosting, minimally processed form of chocolate.
Cacao is a medicine that enhances what’s going on inside. Our perceptions become more clear, we are more aware that energies are moving and our heart expands. It opens the door and guides us.
How does Cacao develop into what you are holding in your hands in a form of a ceremonial drink?
The Theobroma Cacao tree grows within 20 degrees north and south of the Equator where it is hot and humid all year around. It is the seed from the fruit, or pod, of the tree.
The Cacao tree produces five-petalled flowers, which develop into a fruit pod that grows on the trunk of the tree, containing seeds or ‘beans’ surrounded by sweet pulp.
The beans themselves are very bitter while the pulp is sweet. The fermentation process is therefore very important as it reduces the bitterness and releases the enzymes into the beans giving them their characteristically rich, chocolate flavour.
After the drying process, local women hand-peel the beans and lightly roast them over a wood-fire. This is followed by a second check and hand-peeling of any gritty shell remains.
The income they receive is paid directly to them based on weight before peeling. This ensures the quality of the beans - the mouldy ones are paid for as well. Because of that - only the high quality beans are used. The peeled beans are then sorted once more at the workshop before going into the corn mill.
Finally, the bags are collected and transported where they are labeled and ready to be shipped to ceremonies around the globe.
Is this Cacao Organic?
Registering a “Certified Organic” title is too expensive for the farmers in Guatemala. However, Cacao trees have always grown naturally in that region. Today, cacao is still locally grown and handled, with no added pesticides or fertilizers being used during its natural growth, therefore it is organic by definition, if not by title.
Fair Trade vs Direct Trade
Fair Trade means a grower is paying a fee up front to an organisation to obtain the title. This certificate is meant to assure the buyer that labor practices are done in an ethical way (eg. no child labor, good working hours, the workers are paid a sustainable wage).
Fair Trade monitoring can also be misleading and inaccurate. Therefore, the Fair Trade in itself is no guarantee for the promise or quality of the product. Some farmers cannot afford the certificate even though the rules and standards are met. So if a farmer has poor quality beans, but can afford Fair trade qualification, he or she may be able to sell these beans for a higher price.
Direct Trade means from producer to the buyer directly, without the middleman. Keith’s Cacao is a Direct Trade due to the direct relationship to the workers and the farm who are better compensated for making sure of the high quality. This guarantees both
pride in one’s work along with a sustainable living.
Cacao VS Cocoa
Cacao is a whole food, meaning “as is” - beans or paste from crushed beans, while Cocoa is a processed product. It is roasted at a high temperature which kills most of the active ingredients in Cacao. Alkalines are then added to it, which removes nutrients. In addition, Cocoa is defatted so all the nutrition-rich cacao butter is gone. Tests of cocoa powder shows that it does not contain any nutritional benefits
What is Ceremonial grade Cacao?
Most cocoa products are heavily processed, stripping away nearly all beneficial nutrients and compounds. This is why most mainstream chocolate bars and cocoa powders offer little nutritional or wellness value. The beneficial cacao butter has been stripped out, the tempering process neutralizes all the heat sensitive active compounds and a process called Dutching uses alkali to remove cacao’s natural bitterness, sacrificing the most potent health benefits of this remarkable plant.
Ceremonial grade Cacao that you are served in our ceremonies
Cacao is one of the most complex, nutritionally dense and complete foods on the planet. A bean is typically 45-55% cacao butter, which enables the metabolism of the beneficial nutrition of Cacao.
What is in Cacao?
- Magnesium/ Mg is one of seven essential macrominerals vital for life. Magnesium is the most prevalent mineral found in the heart and is also the most deficient mineral in our modern world. Mg reduces coagulation of the blood, lowering blood pressure. It also plays a role in over 300 enzymatic reactions supporting the metabolism, synthesis of fatty acids, proteins, and transmission of nerve impulses in the body. It is also essential for Calcium absorption and assimilation of vitamin D. Through the enzymatic activation of glucose in the form of ATP (adenosine triphosphate), which our neurons need to create energy, Magnesium helps to create mental clarity and focus.
It also benefits bone health, by preventing osteoporosis; aids carbohydrate and glucose metabolism; prevents type-2 diabetes by stabilizing blood sugar; relieves constipation, PMS and anxiety and is beneficial for the heart.
A dose of 28g of Cacao gives you 103,6mg of Mg.
- Antioxidants and Flavonoids. Antioxidants prevent our cells from damage caused by free radicals in the air and generated inside the body. These are unstable molecules that the body produces as a reaction to environmental and other pressures.
Antioxidants in Cacao are:
* Vitamins A, E and C.
* Beta carotene
* Lycopene
* Selenium
* Manganese
* Zeaxanthin
Flavonoids, flavons, catechins, polyphenols and phytoestrogens are also types of antioxidants and phytonutrients. Flavonoids supports the production of nitric oxide that helps blood vessels and improves blood flow by lowering blood pressure.
- Heavy metals and Cacao. Cadmium is found in foods such as cereal, nuts, leafy green vegetables, roots, potatoes, meat (in particular organ meat), cacao, grains and seafood. Cadmium intake must be less than 0,8 ppm (parts per million), however in Keith’s Cacao it is 0,12ppm. That is due to the volcanic soil of the area where Cacao grows.
Other Cacao blocks from Central America been tested and showed to have 0,3-0,34ppm.
Sources of high levels of Cadmium are electroplating, pigments (especially red, orange and yellow), rechargeable batteries, solar panels, industrial workplaces, smoking and food. Also, Cd gets into the body easier if it is inhaled than if it is ingested.
- Phenylethylamine/ PEA. Is most often referred to as the “love chemical” as it facilitates brain chemistry associated with the feeling we have when we are “in love”. PEA is elevated when we feel captivated by a person or task. It is, in part, what we experience when we lose track of time and become focused on something or someone.
PEA supports neurotransmitters that includes Dopamine, Adrenaline and Noradrenaline. So when PEA is elevated, the brain’s synaptic vesicles will take in PEA instead of Dopamine. This increases Dopamine levels which correlates with increased attentiveness and elevated mood. PEA has been used for improving athletic performance, depression, weight loss, mood and attention. People suffering from ADHD, PTSD, some types of depression and addiction are often found to have low levels of PEA.
