COCOA: origins & virtues
By Constance
XOCOLATE.
In Western culture, consuming chocolate occurs at a relatively young age, the only flaw being that it’s not usually really chocolate! If we take a glance at the ingredients listed in a “chocolate bar” or “chocolate candy”, we usually find sugar to be number one. The second ingredient tends to be palm oil, or something similar, followed by a type of cream, and sadly, the combination of these products gives us a rush and almost addictive sensation.
On the road in Latin America, I was surprised to discover chocolate composed of 100% cocoa. I drank hot chocolate with chili peppers, I ate the beans grilled and drank the husks in an energizing tea. My experience with the plant began in Guatemala, where I had the opportunity to take part in a shamanic ceremony dedicated to the ancestral relationship between cacao and the Aztecs. This was the first revelation for me, of the power of cacao.
How does it grow ?
The chocolate, which has been named after the Nahuatl “xocolartl”, is made from the cocoa bean. The Cacaoyer is a small tree, 5 to 8 meters tall, native to South and Central America. There are different varieties: Criollo (a tree producing fine and aromatic cocoa, but little cultivated); Forastero (more than 80% of world production) and Trinitario (10 to 15% of world production). The cacaoyer enters production after about four years and can live for more than fifty years.
The fruits of the cacaoyer, called Cabosses, grow, following the flowers, directly on the trunk or on the main branches. The pods contain dozens of seeds gathered in ears, cocoa beans, rich in starch and fat. After roasting the beans, crushing and removing the shells, cocoa paste is obtained in the chocolate factories, from which cocoa butter and cocoa powder are obtained, and finally, chocolate.
What are its origins ?
The Aztecs and the Mayas associated chocolate with the god of fertility.
Archaeologists have documented that cocoa beans have been used in these areas for over 3,000 years. In fact, they found cocoa residue on a container from 1,400 to 1,100 B.C. It was only then that the Mesoamerican people began to taste a chocolate drink for its therapeutic virtues.
During the pre-Colombian civilization, chocolate was a luxury product that served as a bargaining chip. For example, in the Mayas, a turkey cost 100 beans. Cocoa beans were also used for counting.
It was the Mayans who first consumed chocolate for its taste. They made it into a hot, frothy drink to which they added vanilla, chili pepper and rocou, a fruit very rich in vitamin E that is now used as a food coloring. The Aztecs, on the other hand, used chocolate to fight against fatigue.
This Xocoatl was a symbol of abundance and fertility, used during ceremonies dedicated to Quetzalcoatl, a major deity of the Aztec pantheon, whose name means ‘beautiful flower’ or ‘heather flower’ in Nahuatl. In the mythology, she is the goddess of love and beauty and the representation of fertility, flowers, games and dance.
This drink was recognized and renowned as medicinal, nourishing, fortifying and an aphrodisiac. A symbol of power and a means of overcoming fatigue, it stimulates physical and psychic qualities and brings strength and vitality.
Stimulating & exhilarating, boosts concentration & memory
Cocoa contains theobromine and caffeine, two stimulants that reduce fatigue and increase concentration and memory. Theobromine is softer than caffeine, and will act more over time. It will also cause the release of adrenaline, a euphoric molecule.
In addition, its flavonoids help improve brain capacity and protect the brain. They are also responsible for the production of nitric oxide, which improves blood flow to the brain.
Antioxidant
Raw cocoa beans are one of the richest foods in flavonoids, antioxidant molecules. They contain nearly three times more antioxidants than green tea, and even Acai berries and goji! They will improve blood circulation and fight against cellular aging.
Thus, consuming foods rich in antioxidants has advantages from a cosmetic point of view since it keeps the skin beautiful, but also from a health point of view, because it prevents the development of certain cancers by promoting good cell renewal.
Protects against cardiovascular diseases
The high flavonoid content of raw cocoa also helps to protect the body from a number of cardiovascular risks: by improving blood circulation, consuming cocoa can prevent cardio-vascular accidents, lower bad cholesterol and lower blood pressure.
Antidepressant and promotes well-being
Cocoa is a natural antidepressant and is good for morale in many ways.
The beans contain serotonin, the hormone associated with well-being. And also tryptophan, an essential amino acid, the neurotransmitter that allows our body to create serotonin. Finally, its high magnesium content helps to reduce stress.
One of the largest sources of magnesium in nature is found in cocoa.
Magnesium helps all metabolic processes : it protects the heart, relaxes muscles (relieves menstrual cramps) and improves flexibility. It increases brain function, memory and concentration. It also ensures a good nervous balance and participates in the production of testosterone. It can also reduce blood pressure and acidity of the body (alkalizing), neutralizes toxins and promotes intestinal peristalsis (natural laxative).
It is THE mineral 'anti-stress'.
Its deficiency promotes anxiety, fatigue, insomnia and constipation.
Be happy
It is often said that chocolate is good for morale, and scientific studies prove it! Raw cocoa beans indeed contain serotonin, a hormone that the body associates with well-being. The cocoa beans also contain theobromine, a stimulating molecule that allows the release of adrenaline, euphoria, and has an anti-fatigue effect. Have you ever noticed that when we feel happy, we feel good in the body and we tend to naturally lose weight?
Cocoa also contains Anandamine, a molecule that influences emotions and gives us that feeling of happiness.
Its name comes from the Sanskrit Ananda which means 'beatitude'.
It is the primary neurotransmitter present in the uterus during the early stages of pregnancy, its role being to create an atmosphere of happiness and comfort to welcome the embryo.
Anandamide is naturally produced by the body after exercise. It plays a vital role in moderating pain perception and memory, and helps regulate the appetite, and our moods.
It binds to THC receptor sites in the brain, producing a similar but much less pronounced effect than tetrahydrocannabinol, which is found in cannabis.
Nature is so perfect!
The icing on the cake
Cocoa is also be aphrodisiac. Its consumption triggers endorphins, which stimulate the reproductive organs and libido.
The phenylethylamine found in cocoa beans is THE love natural chemical substance… It helps the body create a sense of joy, optimism, excitement and euphoria, as well as increased attention and alertness. The brain releases it when you fall in love, and at its maximum during an orgasm.
Phenylethylamine is a neuro-modulating and psycho-stimulating substance of the amphetamine family that acts as a neurotransmitter and anti-depressant. Time is slowing down and we are not distracted by hunger, thirst, fatigue or stimulation of the outside world. It increases the production of dopamine, the hormone of pleasure and alertness.
In the blink of an eye
- Increased energy
- Reduction of Anxiety/ Stress
- Positive Mood
- General and digestive tonic
- Aphrodisiac
- Antioxidant (protective)
- Alkalinisant
- Antibiotic nature
- Rejuvenator
- Anti-inflammatory
- Natural endorphins
- Help with weight loss
- Health of the Heart
- Health of the Skin
- Health of the Brain
- Health of the Liver
So behind a treat is a super food that possesses exceptional properties for your health, the body and even the mind. It does more good than we could have imagined! Cocoa contains certain substances that have a positive effect on the heart. Having a cacao ceremony allows you to focus on opening your heart & releasing emotions.
This experience is something we will offer at our Akna Collective retreats <3