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Cacao: Nature’s Supreme Antioxidant Source

Can chocolate truly be healthy?

YES! Let’s explain why:

Everyone has heard of free radicals. It’s well known that these rogue molecules damage healthy cells, which in turn results in unhealthy tissues, organs and eventually, an unhealthy body.

Fortunately, cacao, the nutritional source of healthy chocolate, is nature’s top source of antioxidants. Antioxidants are nutrients that neutralize free radicals and slow their damage.

“…among the most important observations in the history of medicine…How important does that make [cacao antioxidants]? I would say very important."

Harvard physician and researcher Norman Hollenberg, MD, regarding the benefits of cacao’s antioxidants.

Among cacao’s most impressive phytonutrients are several types of polyphenols, largely recognized as some of the most powerful antioxidant and anti-inflammatory compounds known today. The most powerful and prominent polyphenols in cacao are flavanols.

Hundreds of studies have found that flavanols possess distinct and powerful properties, including the ability to:

  • Minimize inflammation throughout the body
  • Slow free radicals
  • Protect the heart and blood vessels
  • Support the immune system
  • Promote antibacterial/antiviral activity in the body
  • Relax and dilate blood vessels
  • Modify blood sugar levels
  • Protect the brain
  • Preserve cellular integrity
  • Protect and repair the liver
  • Positively modify hormone activity
  • and much more!
     

Video: Xoçai is Healthy Chocolate™.

The Importance of ORAC
Developed by the USDA, the ORAC test is an assessment that measures the antioxidant content of foods. The ORAC score helps consumers know if the foods they are considering are good sources of antioxidant nutrients. Xocai's products are some of the highest ORAC foods available today.

Click here to find out the ORACfn score of all Xoçaí products.


Did You Know?

  • Chocolate was first developed by Aztecs and other ancient Mesoamerican cultures. These peoples ground raw cacao beans, mixed them with chilies and other spices, and blended them in a frothy drink called xocolatl, which they believed gave them extraordinary strength, power and stamina.
  • The word “chocolate” is probably derived from the Aztecan words xoco and atl, which means “bitter water.”
  • Cacao beans were highly esteemed in these cultures. In fact, they were so valuable that they were often used as currency in trading.
  • About 300-600 seeds (ten pounds) are required to produce about two pounds of cocoa paste.
  • Cacao contains at least 45 distinct nutrients and health-promoting compounds.

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

LEARN MORE ABOUT HEALTHY CHOCOLATE