Hi there,

I am trying to find out if raw cacao can help with an anti-fungal diet?  Anyone have any hard facts or info??

Thanks!

Sarah

Can't give you a definitive on this one however here's what we know:

1. Most cacao is fermented, letting microbes and funguses reduce the plants integrity.
2. The cacao from Raw Pleasure / NFL is rather unique in that it isn't fermented.
3. There are a lot of anti fungal compounds that protect most nuts and seeds (which Cacao technically is) in their skins, however these are usually removed before sale.
4. Cacao has a very wide range of the minerals used by the human body. Wide range mineralisation is often antifungal (water your wheatgrass with 10% seawater and watch the mould dissapear like magic). Chromium and Vadnium for example are used in large amounts by the pancreas, which produces insulin, which is used to balance the sugars in our blood.
5. Cacao is often eaten with excessively complicated, high fat, sugar, million ingredient dishes, which anecdotally seem to make things worse.
6. Cacao is delicious even when NOT eaten in the above kinds of dishes. It also comes from tropical jungles where plants need strong antifungals just to survive. Another example of this is one of the strongest antifungals known: PAu D'Arco which comes from the same Amazonian regions

So overall I would lean towards it being mildly beneficial as a hunch, but to say the jury's still out. Of course the laboratory study I tend to trust the most is my own body (though this may explain some of my more "unusual" character traits )

Cheers

Piers

mmmm cacao powder is blissful..

blend 3 frozen bananas
2 mangos
6 figs(or soaked til soft dried figs)
dash of fig soak water or pure water
2 spoons of agave
1 heaped tsp or 2 of cacao powder,blend til fluffy and smooth
chop and de-pip handful of lush red cherries,stir through,and devour,my goodness this is so delicious....and makes you feel awesomely goooood!!

Thanks!  Raw chocolate, here I come!!!