“Chocolate has 400 distinctive flavour compounds – that’s 200% more than any other food!

The exotic flavoured ‘criollo’ variety represents only 1% of world production and is the highest priced in international commodity markets.

Cacao Power products have an anti-oxidant (ORAC) score of 95,000. To put that into perspective, that’s 14 times more antioxidant flavonoids than red wine, 21 times more than green tea and 7 times more than even dark chocolate.

Magnesium is the most common deficient major mineral even following a balanced diet – it is estimated that over 80% of Australians are chronically lacking.

Phenylethylamine (PEA) found in cacao products is an adrenal-related chemical that is created within the brain and released when we fall in love and also help increase focus and alertness.

Pure raw cacao seems to dimish appetite – likely as a result of it’s unusual MAO inhibitors that allow more serotonin and other neurotransmittors like anandamide (the bliss chemical) to circulate in the brain, precipitating a rejuvinating effect.

Cacao beans, nibs and powder contain no sugar and have a fat content lower than most other nuts.

The Kuna Indians of the Panamanian Island consume significant amounts of high-flavonol cacao; they also have extremely low blood pressure that doesn’t climb as they age.