Raw chocolate - a short history (Part 1).

Many of you have found this article because you are interested in good health more fun and love life in the treatment of chronic disease. (In terms of emotional, mental or physical) or simply because you want chocolate, and more, "the scoop" on what's happening in the world of raw organic "cocoa.".

In the form of raw cocoa, writing pens, chocolate powder and raw "butter" (oil, cocoa) and follow the letters start flooding in the food market, particularly in the United States and around the world.

Now, I first ask: How many of you have heard it read "chocolate"? ;-) Everything, of course!

I know it seems that we are consuming so much food and culture of the wealthy. (E culture in the world) should be special and tell a good story, but the "cocoa" for all the chocolate factories.

Indeed, in the world, 1 in 100 people eat chocolate in any form.

Because we want to "enter" chocolate in the world now? What can I say about the possibilities that have not yet been said.

And the answer is ... everything he can. Brown and receive most of us. (And most of the world) a lot with the burning of oil, which is also very fragile, genetically modified ingredients, artificial Flavorings dairy products, sugar cane and 99% of the planet was far What companies like real chocolate, depending. What mother does not change the land, not real warm brown natural raw materials.

All we know today as "sugar" in the world from the size of the ball Almonds South America

This is called a "shell" cocoa "[???-K], but wrong" cocoa "[Island - Island] by the British. In fact, this technique is a plant name Theobroma cacao," which means, in Greek. "Food chocolate Lord.."

The modern word "chocolate" (cocoa), which means that the dust of the original "chocolate" (cocoa), with most of the line from the oil of healing and burn a great value in drug testing body fat and less to solve problems. water. The process also increases alkali salts such as potassium carbonate, which can help increase the levels of lead and cadmium in the production of chocolate today. (Although some genetic organism known to subject).

Thousands of years Olmeca, Aztec, Mayan and Mexican culture to Central and South America cacao is used as an important source of calories of food, a great religious sacrament, the main products (enhancers and plants. Treatment) crazy-aphrodisiac. Strength and power manufacturer fatigue fighters.

However, the modern industry of processed chocolate, or at least very strong, but the magnitude of the majority of treatments will be destroyed by the heat of perfume. (Or the "cocoa butter" as a massage cream?), Le characteristics such as sugar cane and dairy products prevent absorption of the Special High Antioxidant chocolate.

Cocoa beans, large, Lecker, football size pieces. Each fruit contains 20-50 that the "seed" real cocoa "beans" called "chocolate."

Soon the raw cocoa. (Unlike boiling) is high from the elements necessary for health education at all levels: high Antioxidants brain chemicals - oil and treatment. (Especially for the brain and eye health), the level of minerals (especially magnesium and chromium: 2, mineral deficiency in the United States) and one of the largest natural sources of vitamin C in plants! Given contain vitamin C? Raw cacao one of the largest sources of this vitamin. All processed (cooked) contains zero sugar, vitamin C, vitamin, because it is very important to heat.

by Michael Golzmane