Cacao 「原生態可可)VS Cocoa「經高溫加工可可」

Cacao VS Cocoa

Did you know there is a significant difference between Cacao (raw food) and Cocoa (cacao processed at high temperatures).

Cacao is rich in vitamins A, B, C, and E, as well as various minerals including magnesium, iron, and zinc. Additionally, cacao contains abundant flavanols with anti-inflammatory properties, which help maintain cardiovascular health.

According to a study published in the European clinical nutrition journal, individuals who consume cacao have lower body fat BMI and noticeably slimmer waistlines compared to non-cacao consumers. This is because cacao can enhance the levels of polyphenols, serotonin, and dopamine, effectively suppressing appetite, making it one of the most highly recommended foods for weight loss.

Cacao beans contain abundant flavonoids, and several epidemiological studies have confirmed that regular consumption of flavonoids can improve general cognitive abilities, attention, and memory. It has positive effects on enhancing cognitive function and reducing the risk of dementia, especially in older individuals and high-risk populations.

Benefits of Cacao:

  • Abundant anti-aging and antioxidant properties
  • Rich in minerals
  • Improves cardiovascular health and blood pressure
  • Calms the mind, relieves stress, and enhances mood
  • Effectively controls appetite for weight loss

Cocoa (cocoa processed at high temperatures) on the other hand is typically mixed with milk, large amounts of sugar, additives, and even refined oils to make chocolate. Consuming too much of it can affect vascular health, skin quality, and lead to obesity.

At Skywow, we not only choose high-quality raw cacao but also select the variety known as the "King of Cacao," Criollo, which is renowned for its unique aroma and flavour!

You can use cacao powder to make raw chocolate, create Tiramisu, or even prepare a homemade antioxidant face mask.


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