Chocolate
Yes, cacao contains stimulants such as caffeine and theobromine, which can have a stimulating effect on the body.
Theobromine was discovered in 1841 by a Russian scientist by the name of Alexander Woskresensky.
Cacao beans contain compounds like theobromine and flavonoids, which can have various effects on people. Theobromine is a mild stimulant that may enhance mood and energy levels. Additionally, the flavonoids in cacao are known to improve blood flow and may have cardiovascular benefits. Consuming cacao products can also trigger the release of endorphins, contributing to feelings of happiness and well-being.
Yes, you can eat raw cacao, and it's often consumed in various forms such as nibs, powder, or as part of raw chocolate products. Raw cacao is rich in antioxidants and has potential health benefits, including improved mood and heart health. However, it's important to consume it in moderation, as it can also contain stimulants like caffeine and theobromine. Always ensure that the raw cacao is sourced from reputable suppliers to avoid contamination.
Of course, if cacao is toxic to the dogs (and pets) how can it not toxic to human. The end products like Chocolate is even worst, not only it contains toxis, it is also blended with trans fatty acid (Bad Fat) and high fructose corn syrup (bad sugar).
Xocolatl, or chocolatl, is a traditional Mesoamerican beverage made from cacao beans, water, and spices, often enjoyed by ancient civilizations like the Aztecs and Mayans. The drink was typically bitter and unsweetened, sometimes flavored with ingredients like chili peppers, vanilla, or honey. It played a significant role in rituals and daily life, symbolizing luxury and status. The modern chocolate we know today evolved from these ancient practices, incorporating sugar and milk for sweetness.
The most common would the one the main ingredient for chocolate which is Cacao beans.
in cacao
Cacao are seeds(beans) inside the fruit of the cacao tree which is a large berry called the cacao pod...
The American English pronunciation of "cacao" is "kuh-KOW", from the original version "kuh-KAH-oh". The common British pronunciation is "kuh-KAH-oo".(to hear both versions, see the related link)
One form of alkali used to treat cacao is potassium carbonate. The alkali removes acidity and harshness from the cacao bean and is a common practice in covering up inferior qualities of cheap cacao. If an alkali is used then by law it must be stated on the label. You may see the term Dutch process on the label this is an indicator that alkalization has taken place.
The American English pronunciation of "cacao" is "kuh-KOW", from the original version "kuh-KAH-oh". The common British pronunciation is "kuh-KAH-oo". (Pronouncing it "chocolate bean" is not always possible.)