Schokolade & Gesundheit

Raw cocoa: superfood or health risk?

Rohkakao: Superfood oder Gesundheitsrisiko?
We have already left out the sense and nonsense of the terms raw cocoa and raw chocolate in another article . Almost more important, however, is the question of whether raw cocoa is really that healthy or whether it even poses a health risk. We have dealt with this in a little more detail below.

Health risks of raw cocoa

Heat is generated during fermentation, which in turn promotes the growth of bacteria. This is expressly desired, since the bacteria involved have a decisive influence on the taste of the end product - the raw cocoa or raw chocolate. During the production of industrial chocolate, the cocoa beans are therefore roasted very intensively. This happens because the microbial contamination cannot be adequately decimated if the temperatures are too low. And craft chocolate manufacturers also make sure that they reach high temperatures during roasting in order to rule out health risks. But how does it work with raw cocoa?
In fact, this question is not so easy to answer. Because while professional manufacturers like Raaka use test methods to protect themselves against microorganisms, smaller manufacturers can hardly afford this. When purchasing raw cocoa products, it is therefore best to research the respective manufacturers again which processes they use to minimize health risks.

Is raw cocoa really healthy? Is raw cocoa really healthy? ©Unsplash

Raw chocolate = superfood?

Manufacturers like Raaka use unroasted cocoa beans to achieve the most original taste possible. Most chocolate brands, however, primarily target the supposed health benefits and associated marketing potential. They claim that the low temperatures allow more nutrients to be preserved than with the traditional manufacturing process.
If you believe the raw cocoa fans, raw cocoa contains polyphenols in particular, which are said to have antioxidant properties. These are said to be beneficial to human health because they delay cell damage . Cocoa beans are also said to have anti-inflammatory properties and reduce the risk of diabetes. According to proponents, raw cocoa beans in particular contain high amounts of magnesium, calcium, iron, zinc, copper, potassium and manganese. There is little research evidence that these positive effects only occur in raw cocoa.
Rather, there are studies that suggest that the health-promoting properties of cocoa beans are not destroyed by roasting. Researchers at Pennsylvania State University found that depending on the roasting temperature and roasting time, the health benefits of cocoa beans can even be enhanced. So, these and other studies suggest that roast bean chocolates are even healthier overall.

Unroasted or roasted? Above all a question of taste. Unroasted or roasted? Above all a question of taste. ©Unsplash

chocolate in research

Would you like to learn more about the health benefits of cocoa beans and chocolate? We have already done a lot of research for you. So here is a brief overview:
Most people should have noticed that chocolate helps against stress. You can find scientific reasons for this here . You want to lose weight but can't do without chocolate. You can find out why you shouldn't do that here - there's also an assessment by Bas Kast here . Do you value a high-fiber diet? Then you might be interested in our article on dietary fiber in chocolate . By the way, chocolate is also said to help against coughs. You can find out what's behind the delicious rumor here . And for all chocolate lovers who are afraid of the dentist - it's probably not because of the chocolate .

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