Coca tabanan.
Is Raw cacao powder mixed with a little bit fermented-low caffeine coffee powder.
Adalah bubuk Raw kakao yang di tambahkan sedikit kopi fermentasi-rendah kafein.

Raw cacao powder adalah
100% daging dan biji coklat asli bali.
Di vacuum freeze dried dan di grinding jadi.
tepung.
Semua proses dingin, menjamin kandungan nutrisi, gizi dan mineral tetap ada.

Raw cacao powder is 100% cacao seed and flesh originally bali island.
Using vacuum freeze dried technology, then grinding it to be powder.
Using cold process, to maintain nutrient, mineral, vitamin still exist .


Why Drink Coffee, When You Can Drink Cacao!

We are creatures of habit. We take comfort in repeating daily routines and rituals, and we don’t often pause to ponder why we do certain things, whether we actually enjoy doing them or even if they are any good for us.

Take coffee, for example. One of the most consumed beverages globally, coffee has ingrained itself in the mechanisms of so many people’s early morning routines. According to The National Coffee Association of America, 7 in 10 Americans drink an average of 3 cups of coffee every day. In Europe, the numbers are even higher. So many of us wake up and immediately reach for that cup as we prepare for the day, believing we can’t function without it. But is that true? And is there another beverage that actually does deliver what coffee promises to – and more?

Perhaps it’s time to examine some of the common myths and realities behind coffee and how it measures up compared to the lesser-known but gaining in popularity, powerhouse of a drink – pure Ceremonial Cacao.

Coffee and Cacao: Origins and Trajectories

But first, let’s take a look at how these two beverages came into our lives in the first place. The earliest credible reports of the drinking of coffee come from 15th century Suffi shrines in modern-day Yemen, where coffee seeds were first roasted and brewed in a manner similar to current methods. Indigenous to the Ethiopian Highlands, by the 16th-century, coffee was extensively cultivated, traded, and consumed in the Middle East, North Africa, and later, Europe. From Europe, it was just a matter of time for coffee to reach the New World, where it became “the favorite drink of the civilized world” and cultivations spread across the Caribbean, Central, and South America.

Cacao journeyed in the opposite direction. Evidence of its use traces back to South and Central America some 4000 years ago. Native to the Amazon rainforests, Cacao had divine status among the civilizations of the Olmecs, Izapan, Maya, Toltecs, Aztecs, and Incas. This was reflected in the plant’s scientific name of Theobroma Cacao, which literally translates as the food of the Gods. The Spanish conquistadors introduced the Cacao drink to the Europeans, who sweetened it with cane sugar to match their tastes. From there on, it was a short road to modern-day chocolate.

There is, of course, a vast difference between commercial chocolate, processed cocoa powder, and pure Ceremonial Cacao. Most cocoa is sourced from hybrid varieties, cultivated, and produced under questionable ethical practices. In addition, it is highly processed, resulting in a food product that is nearly void of all beneficial nutrients and compounds. For example, the popular Dutch-process cocoa requires the addition of an alkalizing agent to reduce cocoa’s natural acidity, giving it a less bitter taste. Unfortunately, by stripping cacao of its bitterness, you lose the most beneficial essence of this magical plant. This is also the reason why mainstream chocolate bars are of virtually no nutritional or wellness value.

On the other hand, pure Ceremonial Cacao is sourced from non-hybrid, non-plantation Criollo trees of Mesoamerica. It is minimally processed, with no tempering, and no additions or extractions, thus preserving the maximum amount of beneficial compounds. It is this 100% pure Cacao that is not only a rival to coffee but a hands-down winner, whichever way you look at it! And this is why…

Coffee: Benefits vs. Drawbacks

The caffeine in coffee does indeed increase alertness, which is why coffee has become so popular and a vital part of today’s societal norms. This results from caffeine’s effect on the central nervous system. Essentially, caffeine blocks adenosine’s receptors, the brain chemical that makes us feel tired.

The problem with this is that, amongst other things, it can wreck our ability to sleep. Our body produces more and more adenosine throughout the day, which binds to receptors generating a sleepy response. The longer we are awake, the more adenosine, the more binding, the sleepier we get. When the caffeine in coffee kicks in and starts blocking those adenosine receptors, it makes it harder for us to fall asleep. Caffeine also affects our melatonin, and thus not just the amount of sleep we get but also the quality. Confusing our internal clock and impacting our circadian rhythms, it can leave us feeling like we are permanently on jet lag. Sleep loss is cumulative, with even small nightly decreases adding up and disturbing daytime alertness and performance, practically defeating the purpose of drinking coffee in the first place!

Moreover, while caffeine may be helpful in “waking us up” and keeping us stimulated, it can also cause a jittery sensation, nervousness, and anxiety. This is because it triggers the release of adrenaline, activating the “fight-or-flight” response in the body known as the sympathetic nervous system. An overstimulated sympathetic nervous system can have detrimental effects on our health, including aggravating depression.

Adrenaline secretion also increases our heartbeat and our blood pressure. Research indicates that coffee, which stimulates this secretion, may increase blood pressure for up to three hours after consumption. Hence, on its official website, the UK National Health System advises people to reduce their caffeine intake to get their blood pressure under control.

Although caffeine is only mildly physically addictive, our bodies can experience withdrawal symptoms, such as headaches, as early as within 12-24 hours. This is probably because the blood vessels in the brain, which normally are kept tight and constricted due to the action of the caffeine, start to swell and cause pain.

Other than the temporary energy boost we get from caffeine, there is little evidence to support that coffee gives us anything that is of significant nutritional value. According to the US National Nutrient Database, brewed coffee from typical grounds prepared with tap water contains 40 mg of caffeine per 100 g and no essential nutrients in significant content. Only espresso contains some amounts of magnesium, B vitamins, niacin, and riboflavin.

Why Drink Ceremonial Cacao?

Cacao, on the other hand, is THE superfood, placed at the top of the list of superfoods by the Institute of Integrative Nutrition for being packed with vitamins, minerals, and antioxidants. In fact, it is one of the most complex, nutritionally dense, and complete foods on the planet.

Most notably, Cacao is the world’s best source of magnesium, which is one of the reasons Cacao is known to lower, rather than elevate, blood pressure. Magnesium also plays a role in over 300 enzymatic reactions. Through the enzymatic activation of glucose in the form of ATP (adenosine triphosphate), which our neurons need to create energy, magnesium helps create mental clarity and focus!

Cacao is also the best source of antioxidants, with an even higher content than blueberries. It is also more abundant in flavonoids than most other plant-based sources, another factor that makes cacao great for lowering blood pressure.

But apart from its exceptional nutritional value, Cacao is unique in the combination of its calming, stimulating, and euphoric effects!  The energizing effect is primarily due to the alkaloid theobromine it contains, which though a stimulant, does not affect our central nervous system like caffeine. Instead, it is a cardiovascular stimulant, increasing heart function and blood flow. Whereas caffeine hits the body hard and fast with a jolt and then a crash, theobromine lifts the mood and energy for an extended period, contributing to mental focus. Moreover, the combination of theobromine and magnesium, which acts as a natural relaxant by helping deactivate adrenaline, ensures that, unlike coffee, Cacao provides us with sustainable energy without messing up our sleep cycle. On the contrary, since Cacao also has tryptophan – an amino acid that, when ingested, gets turned into the neurotransmitter serotonin and then converted into the hormone melatonin – it actually helps us get a great night’s sleep.

Additionally, the euphoric heart-centered energy of the ‘feel good’ chemicals phenylethylamine (PEA) and anandamide that are present in Cacao give us a restorative and creative boost. PEA is the molecule that supports a class of neurotransmitters that includes dopamine, epinephrine, and norepinephrine. When levels of PEA are elevated, the brain’s synaptic vesicles will take in PEA instead of dopamine. This increases dopamine levels, which correlates with increased attentiveness and elevated mood. WebMD, an American corporation known primarily as an online publisher of news and information on human health and well-being, states that PEA has been used for improving athletic performance, depression, weight loss, and to improve mood and attention. And anandamide (AEA), often called ‘the bliss chemical,’ also contributes to the mild euphoria and sense of well-being we feel when consuming 100% pure Cacao.

Are you still wondering if you should ditch coffee and opt for Cacao as your daily source of energy? The answer is a no-brainer! But don’t take our world for it. Purchase a block of Keith’s Cacao, the original and finest 100% Ceremonial Cacao in the world, and try it for yourself!

disadur :https://www.keithscacao.com/blogs/keiths-cacao-blog/why-drink-coffee-when-you-can-drink-cacao


I Started Drinking Brewed Cacao—And I’ll Never Go Back to Coffee

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See ya never, coffee.

There’s no question that the morning ritual of brewing and sipping a fresh cup of coffee is one of the small joys of life. I mean, even the process of deciding which kind to buy can be fun. But have you ever wondered what happens to your body when you drink coffee every day? Between anxiety, jitters, afternoon crashes, and a potential caffeine dependency, java can leave you feeling a whole lot of not-so-great ways. If only there were a natural coffee alternative that wouldn’t have such unpleasant side effects.

Plot twist: There is, and it’s called brewed cacao (not to be confused with cocoa, which is sweeter and usually used in baking). I was tired of all the anxiety, weird eye twitches, and sleeplessness that often followed my morning cup o’ joe, so I traded in my daily caffeine fix for Crio Bru’s brewed cacao—and I’ll never go back. If you haven’t tried it, here’s a spoiler: It tastes like rich, dark-chocolatey goodness, except it wakes you up (sans caffeine) and it’s full of antioxidants, so it’s actually better for you.

Brewed cacao’s origins

Before we get into all of the benefits of drinking cacao, we should probably give credit where credit is due. The process of brewing, roasting, and grinding cacao beans for consumption is believed to date back to the Olmecs of southern Mexico in 1500 BC. However, since there isn’t much written history on the Olmecs (besides ancient pottery featuring cacao), most of what we know about its origins comes from the Mayan and Aztec empires. The Mayans are credited with the process of fermenting, drying, roasting, and grinding the cacao beans. As cacao grew in popularity, people began treating it as a sacred beverage by drinking it as part of celebrations, offering it as dowry in marriages, and praising it as a sign of prestige.

When the Aztecs received cacao from the Mayans, they treated it with the same—if not more—respect. In fact, cacao beans ended up being one of their primary forms of currency, offered to deities, used in funerary rites, and distributed to the Aztec militia for an extra boost of energy.

It’s healthier than traditional coffee

So, what makes this stuff so great? Unlike coffee, which constricts blood vessels and raises your heart rate to increase blood flow, cacao is 99.9 percent caffeine-free. Instead of caffeine, cacao contains something called theobromine, which translates as “food of the gods” in Greek. Theobromine is a naturally occurring stimulant that dilates blood vessels (instead of constricting them) to increase blood flow, which gives you the same boost of energy that coffee does—except it lasts longer and doesn’t have all the nasty side effects.

Plus, it’s packed with polyphenol antioxidants and flavonoids (one of the highest concentrations in any food in the world), magnesium, and mood enhancers that promote focus, reduce stress, and improve sleep. In addition to boosting your immune system and being a natural remedy for coughs, cacao helps to lower blood pressure, prevent strokes, promote overall heart health, aid in digestion, and build strong bones.

It can improve your mood and help you lose weight

Let’s circle back around to those mood enhancers. Cacao boasts its fair share of phenylethylamine, aka the “love drug.” In other words, it contains the same chemical our bodies release when we fall in love, which improves moods and increases focus and alertness. Cacao’s naturally occurring mood enhancers don’t stop there, though. It also contains anandamide, serotonin, and tryptophan (the “bliss” chemical in our bodies, the “feel-good” chemical in our brains, and a natural antidepressant amino acid).

Still not sold? What if we told you that it can help you lose weight, too? A cup of brewed cacao can help naturally suppress your appetite and promote weight loss. (Bonus points for it being low in carbs, calories, and fat!) Plus, you don’t have to worry about it being as acidic and harsh on your digestive system as coffee is; its pH level is usually between 6.4 and 6.8 (7 is neutral).

It tastes like melted chocolate

So, we know that brewed cacao is made from, well, cacao, and not cocoa—but if cocoa is the sweet stuff, what does cacao taste like? If you’ve ever had a dark chocolate bar with a high percentage of cacao (let’s say, 55 to 80 percent), just imagine that bar melted down and mixed with some hot water (not so much that it makes it super watery, though, just enough to make its dark chocolate flavor a little less intense). Sounds pretty darn good, right?

If you’re not a fan of dark chocolate and instead tend to reach for milk chocolate in the candy aisle, you can recreate that flavor by adding milk and sugar to your brewed cacao. What makes brewed cacao so great is that you can pretty much add anything to it (hello, whipped cream!) and it’ll still taste delicious. Consider this the excuse you’ve been looking for since childhood to indulge in dessert for breakfast—if you’re into sweet things, that is. If not, skip the sugar and whipped cream and enjoy the savory dark chocolate flavor on its own or with light milk. My personal favorite way to enjoy it? Keeping it simple with a splash of oat milk.

It brews just like traditional coffee

Basically, what we’re saying is that brewed cacao is the solution to most of your problems (maybe). Even if your diet consists of keto, paleo, Whole30, non-GMO, or kosher foods, if you’re drinking 100 percent pure ground cacao beans, it’s totally compliant with each of those. Some more perks: It can be served hot or iced, and since it brews just like coffee, you won’t need to go out and buy any special equipment to enjoy a cup of this. Brewed cacao is even healthy and safe for kids to drink, especially if you purchase it from an organic brand like Crio Bru.

Oh, and if you don’t want to give up your perfectly roasted and/or flavored java, Crio Bru offers a variety of roasts and seasonal flavors like peppermint mocha, cinnamon, caramel, double chocolate, hazelnut, and pumpkin spice. Feeling overwhelmed? Don’t worry—there’s a starter kit for that!

diasdur :https://www.rd.com/article/brewed-cacao/


Mixing chocolate into your coffee makes you smarter

Chocolate lovers rejoice! Adding the sweet stuff to your coffee may help you concentrate better, a study from the University of Georgia has found.

The study compared the “mental energy” effects of four different hot beverages, one with cocoa, one with caffeine, one with a combination of the two and the final as a placebo.

Each day, the participants drank one of the four drinks and were asked to complete a “mental energy test.”

Participants showed quicker response rates from those who drank cocoa and those with the caffeine-cocoa concoction also had higher accuracy than those with the cocoa drink.

Along with the concentration boost, the research showed that cocoa lessened “caffeine’s anxiety-producing effects.”

“Cocoa increases cerebral blood flow, which increases cognition and attention. Caffeine alone can increase anxiety,” study author Ali Boolani told Global News. “This particular project found that cocoa lessens caffeine’s anxiety-producing effects — a good reason to drink mocha lattes.”

Although keep your mid-morning temper in check. The study found caffeine had a negative effect on people’s moods. When compared to the placebo group, those who had only caffeine in their drink were angrier. Consuming cocoa along with the caffeine weakened those feelings of anger along with anxiety.

Bottom line: pass the chocolate and nobody gets hurt (you’ll just get smarter!)

disadur :https://nypost.com/2017/03/21/mixing-chocolate-into-your-coffee-makes-you-smarter/


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