Cacao Or Cocoa Powder, Which Will It Be?
The other day my daughter, Sasha and I were disagreeing about whether cacao and cocoa are one in the same.
Which by the way, Sasha is my webmaster. She has done a great job, hasn't she! She is the one who prodded me for months to do this blog.
So the deal was, that she had to create it and maintain it. She also helps with the photography from time to time.
Anyway, we have several packages of each version, but none explaining if there is a difference. So, I had to go sleuthing.
I found that indeed, there is a significant difference. They both come from cacao beans, but the processing is what makes all the difference.
Cacao is the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder. It is thought to have the highest antioxidants and highest source of magnesium of all foods.
Raw cacao powder is made by cold-pressing un-roasted cocoa beans, enabling living enzymes to still remain.
Cacao powder contains more fiber and calories than cocoa powder. Cacao is an excellent source of monounsaturated fats, cholesterol-free saturated fats, vitamins, minerals, fiber, natural carbohydrates, and protein.
Cacao is high in resveratrol, a potent antioxidant known for its ability to cross your blood-brain barrier to help protect your nervous system. Shielding nerve cells from damage. Reduces your risk of cardiovascular disease Lowers blood pressure Lowers insulin resistance Mood enchancer - contains phenylethylamine (PEA) - releases a brain chemical that elevates mood and higher energy levels.
It tastes like a very bitter version of chocolate, and the flavor profile can be different based on the variety of plant, the soil it was grown in, exposure to sunlight, and other factors.
Cocoa is the heated form of cacao. It is produced similarly to cacao except cocoa undergoes a higher temperature of heat during processing. Which greatly reduces the health benefits.
Cocoa has a good bit of fiber, with a little fat and protein. The flavor is less bitter than cacao.
Dutch-processed cocoa powder (dark cocoa) is cocoa powder that has been processed with an alkalized solution, making it less acidic and much richer in taste.
Regular cocoa powder retains a more acidic nature and bitter taste, and is used in baking recipes with baking soda where Dutch-processed cocoa powder is not since it has already been alkalized. But this processing increases degradation of all beneficial antioxidants and nutrients.
So, the bottom line is if you start off with the product in its raw form, it has to be more beneficial than starting with an already heated and processed equivalent.
I hope this was beneficial to you. My goal is to help provide the information that you need to make wise lifestyle choices.
Ramona