Well, then how can I buy the real raw unprocessed cacao if sellers sell them by both name, how can I make the difference?

Get COCO...NOT CACA...

Another difference ( the most obvious one) the spelling!😂

Thank you for that!

yea like the fact that they forgot to mention the 70% of the worlds other places for the cacao plant....FACE PALM

Surly I will try this substance very soon

Uhhh yea I'm sure it is.....

​@@Warpath86x0< cur lacking refinement

Thank you I want to start feeling better

Thanks, your comment is much appreciated!

AND the comments section where viewers share info & experiences..

Glad you liked it!

You're so welcome!

Peppermint essential oil?! Hopefully not. Please don't ingest essential oils.

Yes, cacao has more health benefits, polyphenols, and antioxidants because it's not roasted like cocoa powder. I do like the flavor of cocoa powder though. Especially in fresh coffee. Both are beneficial to your health. Make sure what you get is organic and non-GMO and no added sugar.

😂😂😂😂😂😂😂😂😂

Thanks mate!

Thank you. My brain is hurting.

Thanks!

How you prepare? Please & thank you!

I passed on your suggestion!

nanook kernell wow great info but what about stevia do you mean the green leaves or white powder? I ground the leaves.....

@@mrazik131 On Stevia: I would assume that its dose depended, not format depended. Stevia was mentioned in a list of sweeteners that, according to Caldwell Esselstyn, damage endothelial health, along with salts and oils. See his talk: kzfaq.info/get/bejne/pZ5kiMZ4ltbDfXU.html That is why i looked it up. From my notes (all i have on stevia right now): The consumption of stevia can induce various side effects in humans, which include bloating, nausea (associated with microbiome issues, as also seen in erythrol, xylitol, manitol), paining and weakening of muscles, dizziness, and allergic effects. In addition, it may also interact with drugs used for cancer, microbial infections, calcium channel blockers, and lowering cholesterol levels, and lead to other side effects. The diuretic action of stevia inhibits the natural mechanism of lithium removal from the body, leading to the accumulation of lithium in the body, causing severe side effects. Various experiments were carried out in rodents based on this factor. The results indicated the occurrence of infertility in rodents due to lithium accumulation. Stevia has an adverse effect on the blood flow, renal activity, flow of urine, and excretion of sodium in patients with renal disease. It is not recommended for women during pregnancy and lactation. Diabetes: Some developing research suggests that some of the chemicals contained in stevia might lower blood sugar levels and could interfere with blood sugar control. However, other research disagrees. If you have diabetes and take stevia or any of the sweeteners it contains, monitor your blood sugar closely and report your findings to your healthcare provider. Low blood pressure: There is some evidence, though not conclusive, that some of the chemicals in stevia can lower blood pressure. There is a concern that these chemicals might cause blood pressure to drop too low in people who have low blood pressure. There’s concern that raw stevia herb may harm your kidneys, reproductive system, and cardiovascular system. It may also drop blood pressure too low or interact with medications that lower blood sugar. A 2015 study reported a possible link between nonnutritive sweeteners, including stevia, and disruption in beneficial intestinal flora. The same study also suggested nonnutritive sweeteners may induce glucose intolerance and metabolic disorders. www.ncbi.nlm.nih.gov/pmc/articles/PMC4661066/ demonstrated bacteriostatic effects ( stops bacteria from reproducing) Stevia is considered a diuretic, meaning that it increases the speed at which the body expels water and electrolytes from the body in urine. Because the kidney is responsible for filtering and creating urine, researchers initially thought that long-term consumption of stevia could damage the organ. More recent studies, however, have concluded that stevia may help prevent kidney damage. A 2013 study carried out in a laboratory found that stevia reduced cyst growth in kidney cells. Several studies using rodent and human cell cultures have demonstrated the potential gastrointestinal benefits of steviol glycosides. Stevia use has been shown to help limit and reduce diarrhea and the symptoms of irritable bowel syndrome (IBS) In some rare cases, stevia consumption can lead to aching and sore muscles or a feeling of numbness and dizziness when standing up or moving.

@@mrazik131 sorry, this may have been a false alarm -i have redone my calculation and apparently i made two mistakes in my origial calculation? or else my original notes are wrong. perhaps i was mixing up micro and milligram. i have to recheck the source another day, in case the mistake was in my note taking, not in the original calculation. based on recalculating my notes, it seems to me, that the safe amount of conventional cocoa or cacao is closer to 20 teaspoons daily. 2,5 microgram of cadmium per kg bodyweight per week is supposedly tolerable. that is 125mg per week for my low weight of 50kg or 18 microgram per day. ordinary consumer chocolate with 35% cocoa from africa has 8 microgram cadmium on 100g chocolate. so if 35g cocoa has 8 microgram cadmium, it follows (11,67x3=35g) that 3g cocoa or one teaspoon of powder has (8g/11,67=) 0,69 microgram cadmium. my daily safe amount of 18 microgram is reached with 26 tsp of cocoa. wow, i am probably going to drink a very strong cocoa before i recheck my original data to see if i am working with the right numbers. anyhow, some expensive cocoa from south america comes from vulcanic soil, which is particularly rich in cadmium and much lower amounts of it are safe. but the ordinary cheap cocoa sold everywhere has the lower levels calculated above. cadmium is also found in dung and pesticides, also in kakao, mushrooms, flaxseeds, wakame, spinach, koffe, dental work, tap water. some symptoms of cadmium poisoning are weak bones, loss of smell, weak immune sytem, cancer/tumors in organs. cadmium reduces vitamin a and calcium uptake.

Thank you for your explanation! This is very good info. Very Grateful !

@@tannenradblogspot isn't it 25 microgram per kg bodyweight per MONTH or 0.833 microgram per kg bodyweight per DAY? So for 50 kg isn't it supposed to be 41.66 microgram per DAY? www.ncbi.nlm.nih.gov/pmc/articles/PMC5332171/#:~:text=The%20original%20PTWI%20for%20Cd%20was%20later%20revised%20to%207,(FAO%2FWHO%202010).

A paste, both have butter in beans, and will get a semi liquid paste, if we seperated butter, and flour quality is different

Haven't any experience with that style of cacao...

I heard that pure cacao taste bad, which is a sign it's natural and not been tampered with to taste good... But that was obviously one point of view.

@@SupaPoopaScoopa cacao is much bitter cocoa. I tried cacao and cocoa when I was in the Philippines.

@@SupaPoopaScoopa It doesn't taste bad. It's the choclietest chocolate taste ever.

Yes you dont want that…highly refined. Get cacao butter …dairy is bad period…real coco doesn’t have dairy

is it a question?

You were eating shit with tons of sugar in it, this isnt the same at all...

@@dirtforce0897 And milk..

Use organic cacao powder as tea.

that's what I have. I bought Yupik cacao beans and see that their color is very dark and tastes kind of burned. that made me think that they are overroasted and to make them palatable I need to add a lot of cocoa butter or/and dry cream of milk. And I feel little high after trying them to check the taste. But in skin they do not look burned, only when I try them. I tried the natural handmade chokolate from Equador it tastes dry but not burned. The best, for me, to make cacao with goat milk, curcuma and black pepper. It is not overly sweet, not dry and makes me feel myself again. And I'd never add sugar, dates or milk to chocolate. My question is: which brand to buy so I won't need to add components that do not use in my normal life?

At a cacao farm tour I tasted the pulp which envelopes the bean. I like the pulp as a sweet treat

Hmmmmm...

We were just pointing out the difference. We use RAW cacao here for the record...

How the f is it misleading? It states exactly what you said.

If I brew cacao powder with boiling water, am I destroying the nutrients? If so, how can we drink cacao powder for maximum health benefits?

@@MarilynFromTarotClarity Heating cacao to high temperatures will even destroy 90% of all antioxidants that are present within the final product. For that reason, highly heated cacao is next to useless for health benefits. You can use same logic for herbs, green tea etc so best to prepare these drinks in hot water below 80c heat so do not boil but you can use hot water.

@@historadeunamor Thank you very much. ~ Marilyn

Duly noted...

"You say potato"...

@@SuperfoodEvolution English "Cocoa" comes from Spanish "Cacao". The same type of mishearing/misunderstanding happened with with "avocado", which is a deformation from "aguacate". Some idiot misheared the Spanish word and attempted to transliterate it to English, and now it became the official English term.

@@SuperfoodEvolution btw, it is funny that you mention the "potato" song, which is also another English deformation from the Spanish "patata". It seems that English speakers really suck either in their hearing or spelling skills.

@@quelorepario Seems you have something really huge stuck up your ass to be making such sweeping generalizations on a single culture. And I’m sure you don’t get offended by such broad generalizations made on your culture, right. 🙄