No, this is not a cup of coffee but a real cacao drink.
Do you know that the difference between cacao & cocoa is a matter of roast?
Otherwise, it’s a product of one and the same Theobroma cacao tree.
Having brought this knowledge from the workshop with Angelina Martinez (traditional Mexican midwife), today i’m sharing it with you.
🤰🏼‼️🤰🏼Special focus to the expectant mamas‼️
Mexican indigenous women have no problems with pre-eclampsia in pregnancy (PE), as Angelina says, as cacao is a part of their daily food/drink intake.
Let’s look its properties:
➡️40 times the antioxidants of blueberries;
➡️highest plant-based source of Iron;
➡️rich in Magnesium;
➡️more Calcium than cow’s milk;
➡️one of the richest sources of polyphenols;
➡️abundant in flavanols, which have strong antioxidant and anti-inflammatory effects;
➡️reduces high blood pressure;
➡️clears arteries and blood vessels from clotting, thus improves blood flow;
➡️reduces “bad” LDL cholesterol;
➡️has a blood thinning effect similar to aspirin;
➡️improves blood sugar;
‼️Remember, that natural raw form of it is the best nutrients keeper and crushed cacao beans (nibs) or their powder can be added into smoothies and shakes (animal milk origin reduces cacao properties by at least 30%) or added into the salad‼️
Although, like any other healthy thing, should be taken moderately as it is very fattening.
Nevertheless, i love my cacao drink prepared by Angelina’s recipe and with my personal added twist.