{"id":45010,"date":"2023-09-21T11:27:09","date_gmt":"2023-09-21T08:27:09","guid":{"rendered":"https:\/\/nammchocolate.com\/raw-cocoa-a-natural-superfood-for-your-health\/"},"modified":"2024-10-25T11:47:02","modified_gmt":"2024-10-25T08:47:02","slug":"raw-cocoa-a-natural-superfood-for-your-health","status":"publish","type":"post","link":"https:\/\/nammchocolate.com\/en\/raw-cocoa-a-natural-superfood-for-your-health\/","title":{"rendered":"Raw Cocoa: A Natural Superfood for Your Health"},"content":{"rendered":" \n

Have you ever wondered what makes chocolate so delicious and inviting? One of the essential ingredients that gives chocolate its unique taste and many healthy properties is cocoa. But what’s the difference between regular cocoa<\/b> and raw cocoa<\/b>? <\/p> \n

The biggest difference is that the processing processes are different, and therefore their characteristics and taste are different. <\/p> \n

    \n
  1. T\u00f6\u00f6tlemisprotsess<\/b>: Tavaline kakaopulber saadakse kakaoubade fermenteerimise, r\u00f6stimise ja jahvatamise teel. R\u00f6stimisprotsess annab kakaole tavaliselt s\u00fcgavama maitse, kuid samal ajal v\u00f5ib see h\u00e4vitada osa kakaos leiduvatest toitainetest ja ens\u00fc\u00fcmidest. Toorkakao tootmisel aga ei r\u00f6stita kakaoubasid. Need kuivatatakse madalal temperatuuril, s\u00e4ilitades seel\u00e4bi rohkem nende looduslikke toitaineid ja ens\u00fc\u00fcme.<\/li> \n
  2. Toitainete s\u00e4ilimine<\/b>: Kuna toorkakao t\u00f6\u00f6tlemisel ei kasutata k\u00f5rget kuumust, s\u00e4ilivad selles rohkem bioaktiivseid \u00fchendeid nagu antioks\u00fcdandid, mineraalid ja ens\u00fc\u00fcmid v\u00f5rreldes tavalise kakaopulbriga. See muudab toorkakao tervislikumaks valikuks.<\/li> \n
  3. Maitse:<\/b> Toorkakao maitse v\u00f5ib olla veidi kibedam ja hapukam v\u00f5rreldes tavalise kakaopulbriga, kuna r\u00f6stimisprotsess eemaldab osa kakaos leiduvatest looduslikest hapetest.<\/li> \n<\/ol> \n

    Our master chocolatier has spent a long time testing products to debunk the long-held myth that raw chocolate is bound to be bitter and strong. Based on specially developed and time-consuming recipes, NAMM’s raw chocolates are milder, silky and soft. <\/p> \n

    Toorkakao kasulikkus:<\/b><\/h4> \n
      \n
    1. Rikkalik antioks\u00fcdantide allikas<\/b>: Toorkakao on \u00fcks rikkalikumaid looduslikke antioks\u00fcdantide allikaid maailmas. Antioks\u00fcdandid aitavad v\u00f5idelda vabade radikaalidega organismis, mis omakorda v\u00f5ivad p\u00f5hjustada rakkude kahjustusi ja vananemise kiirenemist. Mahe toorkakao on\u00a0 seega v\u00e4ga v\u00f5imas maapealne p\u00f5letikuvastane supertoit! Kui seda kuumutada, siis paljud neist \u00fchenditest kaovad, seega tavaline poe\u0161okolaad sisaldab kaheksa korda v\u00e4hem antioks\u00fcdante kui orgaaniline toorkakao, sest seda on t\u00f6\u00f6deldud ning kuumutatud.<\/li> \n
    2. Sisaldab palju mineraale:<\/b> Toorkakao sisaldab rohkelt olulisi mineraale nagu magneesium, raud, tsink ja kaalium. Need mineraalid on h\u00e4davajalikud mitmete keha funktsioonide jaoks, sealhulgas n\u00e4rvis\u00fcsteemi toimimiseks ning luude ja lihaste tugevuse tagamiseks.<\/li> \n
    3. Tugevdab s\u00fcdame tervist:<\/b> Uuringud on n\u00e4idanud, et toorkakao tarbimine v\u00f5ib aidata alandada verer\u00f5hku ja parandada s\u00fcdame-veresoonkonna tervist. See v\u00f5ib v\u00e4hendada s\u00fcdamehaiguste riski ning parandada vereringet.<\/li> \n
    4. M\u00f5jub positiivselt meeleolule:<\/b> Toorkakao sisaldab looduslikke \u00fchendeid nagu fen\u00fc\u00fclet\u00fc\u00fclamiin (PEA) ja anandamiid, mis v\u00f5ivad aidata parandada meeleolu ja v\u00e4hendada stressi ning \u00e4revust.<\/li> \n
    5. Toetab seedimist:<\/b> Toorkakao sisaldab kiudaineid, mis on olulised seedes\u00fcsteemi tervisele. Kiudained aitavad seedetraktil korralikult toimida ja soodustavad seedimist ning regulaarset sooleliikumist.<\/li> \n<\/ol> \n

      As you can see, raw cacao is a real powerhouse full of beneficial properties that can have a positive impact on your health and well-being. However, it’s important to remember that when consuming raw cacao, you should give preference to high quality and organic products in order to get the maximum benefits. That’s why we have the NAMM range of raw chocolates, where we take great care during the production process to ensure that the temperature does not exceed 42\u00baC at any stage of the manufacturing process. <\/p> \n

      Viited:<\/h5> \n
        \n
      1. Katz, David L., et al. “Cocoa and chocolate in human health and disease.” Antioxidants & redox signaling 15.10 (2011): 2779-2811.<\/li> \n
      2. Engler, Mary B., et al. “Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults.” Journal of the American College of Nutrition 23.3 (2004): 197-204.<\/li> \n
      3. Grassi, Davide, et al. “Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives.” Hypertension 46.2 (2005): 398-405.<\/li> \n
      4. Crews, W. David, et al. “Health benefits of cocoa.” Current opinion in lipidology 18.1 (2007): 41-48.<\/li> \n<\/ol> \n","protected":false},"excerpt":{"rendered":"

        Have you ever wondered what makes chocolate so delicious and inviting? One of the essential ingredients that gives chocolate its unique taste and many healthy properties is cocoa. 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