Chocolate for breakfast, yaaaay!!! 🙂
Crash course on cocoa
Did you know that raw cacao is actually healthy? Similar to green tea, cocoa contains a significant amount of polyphenols. Polyphenols are compounds that are found naturally in plants, and have antioxidant properties.
For all of us who aren’t in the fields of medicine and nutrition, the link between the compounds of interest appears to be as follows:
Polyphenols → flavonoids → flavanols
Flavanols are a subclass of flavonoids, which, in turn, is a subclass of polyphenols. The flavanol content in cocoa has been a topic of research for the past twenty years or so. While the literature indicates the need for future research to confirm and clarify the health benefits of cocoa, it is acknowledged that cocoa is rich in polyphenols (antioxidants). Cocoa is rich in beneficial micronutrients such as magnesium, copper and selenium, and other elements such as methylxanthines and peptides. It is the presence of these components that either enhance or reduce the health benefits of cocoa. It is important to remember that cocoa and chocolate are different products. While cocoa refers either to the non-fat portion of cocoa liquor which is used for making chocolate, or the powder form (which commonly contains 12% fat) which we use for cooking and drinking. Chocolate, by contrast, is the product of a combination of ingredients, which include cocoa, cocoa butter, sugar, and so on.
We’ve given some thought to what we’re putting into our bodies. Now for the fun part:
Chocolate Nice Cream
Raw cacao powder combined + frozen bananas = ♥
Trust us on this.
We often have nice cream for breakfast, but it makes for a great dessert too. In the mornings, we top it off with fresh, seasonal fruit, nuts or seeds. It gives us a fresh start to the day – much better than having processed carbs – and keeps us going until lunch.
How do you enjoy your nice cream?
Cooper, K. A., Donovan, J. L., Waterhouse, A. L., and Williamson, G. (2008). Review Article. Cocoa and Health: A decade of research. British Journal of Nutrition, 99, 1-11.
Maleyki, A., Jalil, M., and Ismail, A. (2008). Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health? Molecules 2008, 13(9), 2190-2219.