Raw unroasted chocolate provides more nutrients than roasted chocolate because heating destroys enzymes and antioxidants. Enzymes aid digestion and antioxidants provide health benefits. While most foods are more nutritious raw, raw chocolate in particular retains higher levels of beneficial compounds since chocolate is rich in heat-sensitive antioxidants. Consuming raw cacao can support health, provide nutrition with less food, and avoid potential negative effects of heat processing like trans-fat formation.

1. l,, Why Raw Unroasted Chocolate? l
For those new to the concept of Raw/Living Food
nutrition, here are a few introductory points:
Raw/living foods (such as an apple or a sunflower sprout) naturally contain enzymes. Heating
110-
above 110-120 degrees F destroys most enzymes in food, so in general, cooked food is devoid of
most beneficial enzymes. Also, in the special case of Chocolate, which is so extremely high in heat
which
sensitive antioxidants, roasting the chocolate or processing it at high temperatures destroys most
of the beneficial antioxidants similar to when you cook an orange you lose most of the vitamin C.
Enzymes are important because they are necessary for the digestion and absorption of food. Your
because
body must produce enzymes if none are available in your food. Since this requires energy, the net
enzyme- enzyme-
energy gain from consuming enzyme-deficient food is less than that of consuming enzyme-rich
foods.
Many chronic health problems can be permanently solved through dietary changes. Hippocrates
(western M.D.'s take an oath to him) is quoted as saying, quot;Let food be thy medicine and medicine be
thy food.quot; Chocolate is extremely high in antioxidants and magnesium and is one of the most
antioxidants
chemically complex foods found in nature.
Most foods have higher nutritional value when eaten raw. High heat (e.g. frying, baking, broiling,
barbeque-
barbeque-ing, etc.) destroys or detrimentally alters vitamins, protein and fats, and can create toxins
protein
in foods. The water content of foods is also diminished when they are cooked (which is why food
shrinks or looks wilted after cooking...eating raw helps one stay better hydrated, which is important
70%
since we are at least 70% water!) Most fatty acids are very heat sensitive and are adversely affected
by heat. Heating many fatty acids turns them into trans-fatty acids which have been linked to heart
trans-
disease. By keeping chocolate in its raw, unheated form, we minimize the presence of trans fats.
presence
A diet high in raw, organic plant foods is scientifically proven to benefit almost everyone.
Overeating is a major problem in our society. In many cases, it is an addiction that causes a myriad
of health problems. A raw/living foods diet allows one to eat much less and yet receive more
nutrition. It is a powerful tool against addictive overeating, since raw food is so much more nutrient
dense than cooked food. This can result in lower food and healthcare bills.
A raw/living diet is not inherently vegan/vegetarian. Certain meats, dairy and eggs may be
beneficially consumed raw. However, man-made/industrial toxins accumulate at higher levels in
man-made/industrial
animals (e.g. mercury in fish, dioxin in cows) than in plants, making this a more complex issue in
modern times. Furthermore, more pathogenic organisms are typically found in animal products
than plant products. Sacred Chocolate™ contains no animal products and is certified VEGAN.
products.
110-
Food can generally be heated up to 110-120 degrees F and still be considered raw, maintaining all of
its inherent benefits. Blenders, juicers, dehydrators or other mechanical, low-heat equipment can be
low-
used without diminishing nutritional value substantially.
Chocolate in its raw form is an amazing
Superfood and can be a healthy dietary staple
eaten in moderation!
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