Raw Cacao Powder
Are you cuckoo for cacao? All males should be loco for cocoa, because
erection-boosting, artery-friendly superfood
that is every middle aged guy's dream-come-true. (Cacao and cocoa are, for a)
On many pages I have
documented the benefits to erections, heart and general health of this magical plant.
(See my links on agical plant.
(See my links on Dark Chocolate
and The Kuna for starters.) The bottom line is that cocoa increases
blood flow and that is a very, very good thing for the bedroom.
NEWS FLASH AND WARNING: Consumer Labs recently found that many of the raw and retail cocoa
powders are very high in cadmium. This was extremely disappointing to me as I found that the cocoa I had been
consuming in order to improve my health was high in this very toxic heavy metal. Until the industry cleans up its
act, I am putting cocoa purchases on hold myself. Consumer Labs has a few cocoas they do recommend, so you may want
to read their analysis.
By the way, besides all the benefits to your sex life, cocao
has numerous studies showing that it is a brain-booster. The most recent,
a 2012 study in the journal Hypertension, shows that seniors with mild cognitive
impairment were significantly helped by consuming high-flavonol cocao. 
A 2011 study on healthy adults had shown similar results, including an
improvement in working memory.  This is NOT the cocoa that is in the stores for the most part, as I'll cover
below.very high in cadmium.
 This is NOT the cocoa that is in the stores for the most part, as I'll cover
Of course, what's the problem with almost any cocoa you can buy in the U.S. or
other industrialized countries? In fact, what's the problem with any decent,
respectable food we get our hands on?
Processing. And more processing.
Or should I say overprocessing? Modern cocoas are heated for lengthy times
at high temperatures so that the original flavanol content is for all practical
purposes lost, greatly reducing the blood flow benefits. Now why on God's green
earth would you do such a thing? Heating generally improves the flavor of food
and raw cacao powder is no exception. Raw cacao has, for the unitiated, a very
unpleasant taste. Cacao is bitter to start with, but unprocessed cacao has
a very "chemical", pungent taste to it. emical", pungent taste to it. emical", pungent taste to it.
NOTE: Dove Dark is an exception: it isdelicious, readily available and has a high flavanoid
and epicatechin content.  However, it also has a fair amount of casein, the
pro-inflammatory milk protein. Thus, it is questionable if you can get the long
term benefits of
with this candy bar.
I remember the first time I broke open a package of raw, cacao powder. I
warmed up the water - not too much of course - and sat down with my first glass
of cacao "tea". It was an experience not unlike Jim Carrey went through
when he put on The Mask. My palette is not all that sensitive - I can eat almost
anything - but I knew right then and there that this was simply not something I
could handle on a daily basis. And my admiration for
The Kuna became almost endless!
Is there a solution? Yes, here's how I handled it:
Step 1: The first few days with the raw cacao: don't breathe. In fact, hold your nose if you
have to! I know that sounds humorous, but it turns out the "unusual" taste of raw cacao
for those not used to it comes from the
aroma. So by not breathing and drinking fast, I can down a teaspoon in
almost no time. In other words, I take it just like medicine. In
fact, that's a good way to look at it: cocoa is a great superfood medicine
for all those years of abuse you put your body through.
Step 2: Be patient. After a few days, or maybe a week or two for
some, you find that the taste does not bother you. Many people find the same
kind of effect when eliminating a lot of animal foods, dairy, fats, salt or
sugar from their diet. For a time, their food tastes bland and tasteless.
After a couple of weeks, though, they lose this memory - some would say
addiction - to the original indulgence.
So why go through all of this? If you're serious about lowering
your blood pressure and boosting your blood flow in a natural, healthy way,
you'll consider raw cacao. (Always talk to your doctor first, of course,
especially if you are on any medications.) Raw cacao has become very affordable
and there are multiple suppliers hitting the market.
CAUTIONS: Do not overconsume cocoa: you should consider it almost an "herb".
It is very powerful and, when I have consumed it, have stirred a half teaspoon or a little more into a warm glass of water
as a kind of tea (twice per day). I have read
stories of people substiting it in recipes with literally cups of the raw product and you cannot in my opinion use it this way as it
is much more powerful than standard cocoa. One other caution: cocoa is relatively high in phytic acid which binds with
magnesium, calcium and zinc. So this is best consumed at a separate time from your nutrient dense meals. Again, drinking it as
a "tea" in between meals is probably a good idea.
Prescription Strength Chocolate, Revisited, By Janet Raloff
2) HYPERTENSION, AHA, Published online before print August 14, 2012, "Benefits
in Cognitive Function, Blood Pressure, and Insulin Resistance Through Cocoa Flavanol
Consumption in Elderly Subjects With Mild Cognitive3) Physiol Behav, 2011 Jun 1, 103(3-4):255-60, Epub 2011 Feb 12, "Consumption of
cocoa flavanols results in an acute improvement in visual and cognitive
4) Developmental Immunology, 2002, 9(3):135-141, "Modulation of TNF-α Secretion in Peripheral
Blood Mononuclear Cells by Cocoa Flavanols and Procyanidins"