Cacao (pronounced ka-cow) is the raw bean that is roasted and often fermented to make the chocolate you know and love. However, during these processes, the nutrients and antioxidants naturally found in cacao are weakened, all the while making the delicious cocoa powder that is used to make chocolate. So yes, while dark, mildly sweetened chocolate is an antioxidant rich food, raw cacao is far better for you to eat. Possibly one of the greatest gifts of nature is that chocolate is anti-aging. With one of the highest measured antioxidant (ORAC) capacities, cacao helps protect your cells from oxidation and aging. Improving vascular health, increasing HDL (the good) cholesterol and lowering blood pressure have all been studied as benefits of incorporating antioxidant-rich cacao into your diet. Cacao also contains other important minerals like iron, selenium, copper, zinc and manganese. As a valuable source of whole food magnesium, cacao helps to maintain a healthy brain, thyroid, and anti