The difference between cacao and cocoa
It’s a question asked by my patients all the time.
To simplify things, cacao and cocoa are actually the same things. They both come from the same plant originally – the cocoa bean. The production of each of the powders is what differentiates them. With traditional cocoa they take the beans and roast them at a pretty high temperature, then they grind them up into cocoa powder.
What happens with cacao is the raw bean is ground up into powder, so any type of cooking and processing actually reduces the nutritional content of foods. In the case of cacao vs. cocoa, the cacao is superior because it has a higher amount of antioxidants, vitamins and minerals because it’s in its natural state.
Now in saying that, cocoa isn’t bad for you – it still contains some antioxidants. So if you eat something likedark chocolate, you will still get some antioxidants, but it is just not as amazing as having cacao.
So, I don’t think cocoa particularly needs to be avoided, but if you have a choice and you’re using it in smoothies etc., I would really go for cacao just because you’ll get that little bit more bang of, vitamins and minerals.
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