Lately, it seems that one study after another has been touting the virtues of chocolate and cocoa, including the many benefits we can get from antioxidant compounds called flavanols.
In fact, previously I reported that scientists contend flavanols from cocoa could potentially help ward off vascular disease, which can cause heart attacks, strokes, diabetes, dementia and hypertension.
And Mars (the chocolate maker) is footing research to show that cocoa — which most of its chocolate candies contain — can be used to treat diabetes, strokes and vascular disease.
For instance, one study focused on the role of flavanols in reducing cardiovascular disease.
Others studies focused, WebMDHealth reported, on how a substance found in cocoa could stimulate the body’s processing of nitric oxide. This is a compound that’s critical for healthy blood flow and blood pressure and could promote overall heart health.
But those of us who shun sugar regularly have been frustrated, because we felt left out. How could we consume chocolate or cocoa and steer clear of sugar at the same time?
Quite coincidentally, within the last couple of weeks, I found two different types of chocolate — pure and simple cocoa beans.
And, yes, both are completely sugarfree!
- First, a couple of weeks ago, I discovered Live-Live’s raw, Venezuelan cacao beans, which contain no sugar, preservatives, emulsifiers or chemicals. You can just chomp on the beans to derive cacao’s benefits or even blend it with fruit, soy milk or nut milks. (Available in 2-ounce, 5-ounce and 9-ounce bags.)
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Then, yesterday, when visiting my local health foods store, Health Nuts, I chanced upon "Really-Raw & Organic Chocolate Beans" from EatRaw.com. So yesterday, I chomped on a couple of these whole-peeled, Mexican cacao beans and didn’t have any blood sugar woes.
Those of you who consume sugary chocolate may not understand my enthusiasm, but it’s pretty exciting to be able to eat sugarfree chocolate after all these years without!
2 thoughts on “You Can Reap Chocolate’s Benefits, Even If You Shun Sugar!”
Found your little blog linked from an article from Rense.com (perhaps the best real-news website in the world). The article’s name is: Processed Chocolate Contains Dangerous Lead Concentrations, Study Says
I’ve also found the treasure of raw cacao nibs around six months ago.
You may want to try these ideas . . . I’m not on a sugar restricted diet, though I never use refined sugar because of being generally health conscious.
First I grind the cacao nibs in a coffee grinder, dump it in a bowl… add a packet or two of “Stevia Balance” (which is actally beneficial for diabetic conditions . . . it’s good for digestion and has a handful of other good claimed benefits – this product Stevia Balance comes in little packets so it’s easy to measure and also contains inulin from chicory . . . also good medicine for blood sugar issues – zero calories – so much could be said for stevia) Then I add either Nutiva Raw Extra Virgin Coconut Oil http://www.nutiva.com {this company makes, by far, the best coconut oil, it’s harvested and pressed fresh, tastes sweet, is high in beneficial medium-chain fatty acids – 50% (healthy) Lauric Acid… and another discussion could segway into the wonderful health benefits of raw organic coconut oil) or sometimes I use raw flax oil (for omega-3 fatty acids).
Shredded Organic Unsweetened Coconut (made by Lets Do Organic is very good quality – http://www.edwardandsons.com) . . . add that into the bowl . . . sometimes I add ground sunflower seeds and or ground flax seeds, and or chopped Macadamia Nuts . . . a little nutmeg and vanilla is nice if you like it… Mix thoroughly and form into balls, discs or kisses, enjoy immediately or put in the freezer to harden a little bit.
For those of us who aren’t worried about using sugar . . . I like to use Organic Sucanat . . . Also Organic Agave Nectar . . . both mix well with Stevia. We’ve tried honey but don’t really prefer honey as a sweetner in our homemade cacao treat for some reason. Experiment . . . last night I used the juice of one lilikoi (passionfruit) to add a unique flavor. Sometimes I add chopped raisons, or goji berries . . . other dried fruits would be good.
I’m thinking of variations on the them as I type!
Wishi you well in your newfound appreciation of raw chocolate!
Aloha!
Hari
I have also discovered the unadulterated cacao beans. I have acquired a taste for them in their natural state, sans sugar. As I have always been fond of bitter sweet/dark chocolate, it was easy for me to be able to chomp on the fairly bitter, but chocolatey bean. I like to get raw almonds and eat them along with the beans, for an interesting and exciting flavor burst.
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