The more the chemistry is added by producers to products, the more often people begin to look for eco-friendly and natural products. One of the last novelties of healthy food — live cocoa. It, of course, is slightly more expensive usual, it is connected with what a live cacao beans is made much less, than usual.
Useful properties of live cocoa
Live cocoa is the raw cacao beans collected manually from wild-growing trees. They grow in a river basin of Amazon which differs in intensive biological metabolism therefore the structure of beans is really unique. In total about 300 various substances, including анандамид, arginine, a dopamine and serotonin (neurotransmitters), эпикатецин and polyphenol (antioxidants), magnesium, a histamine, tryptophane, фенилэтиламин, tyramine and салсолинол are a part. Recently were open эпикатехин and I kokokhit, the first reduces risk of a disease of a myocardial infarction by 10%, and the second promotes fast regeneration of cells of skin.
Regular consumption of live cocoa allows to improve considerably health, to wake genetic potential, to restore hormonal balance in an organism. Effektino prevents cardiovascular and oncological diseases. In Latin America still there are tribes, descendants of Indians of Maya who daily use a cacao beans in various look — and have no diabetes, heart troubles, cancer , etc.
Live cocoa can be given also to children, but in small amounts. From it the mood is lightened, concentration improves, the child will be able to concentrate on study better. For children it is possible to prepare sweet dishes, to add grated beans to drink, chocolate, oil.
What live cocoa differs from usual in
All listed properties are characteristic also of a usual cacao beans, though smaller degree. The problem is that mass production doesn't worry maintaining useful properties therefore trees generously pour down chemicals, the technology provides artificial drying and roasting, as a result beans become almost useless. It is interesting that at the same time all researches of useful properties are conducted on raw material, as a result people appear in delusion — in advertizing speak to them about wonderful structure of chocolate and drinks, and the product is absolutely useless. It is possible to receive all possible advantage of a cacao beans only if they weren't exposed to heat treatment. It is possible to check them as well as any other seeds — if they sprout in the warm damp place, so fresh and really crude. It is possible to eat live cocoa in various ways. For example, to try it is simple to chew — beans crackle a little, differ in a mild bitterish flavor, remind bitter chocolate. It is possible to grind them in the coffee grinder and to add to various dishes, to presoak in warm water or milk. The main thing not to fry, not to cook and not to bake.