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Raw cacao (Theobroma Cacao) has more antioxidant flavonoids than any other food tested so far, including blueberries, red wine, and black and green tea. The antioxidant content benefits the cardiovascular system and general whole body health. The phytochemical analysis of cacao beans reveals that raw chocolate is perhaps the most chemical complex food on Earth. Phytochemicals usually degrade in the cooking process, so the raw forms of them should be abundant in every diet for longevity.
The essential fatty acids found in raw cacao may help body to raise good cholesterol and lower bad cholesterol. It is also a great source of magnesium, which is beneficial for heart health, good digestion, brain alertness, strong bones, and mental health. Most people following the standard American diet are lacking magnesium.
Raw cacao also contains many important Vitamins and Minerals, including calcium, sulfur, zinc, iron, copper, potassium, manganese, protein, fiber and Vitamins A, B1, B2, B3, B5, B9, C and E. It also contains chromium, phosphorus, Omega-6 fatty acids, saturated fat, amino acids, soluble fiber and enzymes. It has heart healthy fat: oleic and monounsaturated fat. Some of the benefits of cacao range from reducing cataracts to improving heart function to alleviate stress. Theobromine found in cacao is naturally a mild, non-addictive, stimulant that some believe can treat depression. It may cause the brain to produce more of a neurotransmitter called anandamide, which would account for the euphoric sensation some feel when indulging in chocolate.