The words cacao and cocoa are often used interchangeably, yet at the same time are two different forms of chocolate because of processing. Learn the differences in this video.
You can grind dried raw cacao beans and enjoy them. i recommend to soak and rinse the beans overnight to remove the high content of phytic acid which otherwise would block the absorption of the nutrients.
I add cacao to whole milk yogurt, add stevia and mix thoroughly. Tastes like soft-serve chocolate ice cream. I’ll even through in some nuts, ground flaxseed or shredded coconut.
Wow, this was really well done, answers all the questions I could have. So at the end...I'm confused, I understand they're high in oxalates so not good for kidney stones but why not good for autoimmune diseases? Seems it would help considering all the minerals etc. Isnt there researching showing cacao is good for eczema etc?
Yes, cacao has more health benefits, polyphenols, and antioxidants because it's not roasted like cocoa powder. I do like the flavor of cocoa powder though. Especially in fresh coffee. Both are beneficial to your health. Make sure what you get is organic and non-GMO and no added sugar.
COCOA is just a centuries old misspelling in English that persisted because people found it easier to pronounce. In all other languages only CACAO is used, for every stage of the product.
So is bad for you to eat a couple of the beans after roasting a day? I roasted mine peeled and ground them in a coffee grinder then put a couple pinches in my coffee in the morning and of course a lot of it remains on the bottom of the cup when I’m done but love the feeling. So am I doing to much in that one cup?
I just discovered and bought my first cacao. It is a solid block and its label says - 100 percent pure ceremonial grade fine ground cacao. Is this product the same as cacao nibs or cacao paste? As far as getting this cacao into my diet - to me it tastes good enough to just eat and follow with a little water.
Hi and thank's for thise super video.For me is something unclear:how could 1Tbs of cacao(cocoa) means 7.38g and having Magnesium 41g /27g Potassium 116g/82g and so on ?!?I think is about milligrams not grams;am I right?Thank's again!
I have been using “Viva Naturals” Cacao Powder Organic. I hear the term raw being used with relation to the proper type of cacao powder, but my package does not actually have the word raw in writing. Can someone tell me if this is a Rob version simply by the fact that it is labeled organic? Thank you.
Cadmium. I calculated, based on amounts specified in some wikipedia article or similar, that one teaspoon of conventional cocoa powder is the maximum daily safe dose of cadmium [edit: but i just realized i may have miscalculated and it may be 20 teaspoons instead??? - see comments below], but i believe there is no truly safe dose of cadmium and we get cadmium from other sources too. Cocoa is now on my list on poisonous addictions/habits that i need to overcome, like stevia and many before. (Or i may remove it from this list, after triple checking my calculation)
@@mrazik131 On Stevia: I would assume that its dose depended, not format depended. Stevia was mentioned in a list of sweeteners that, according to Caldwell Esselstyn, damage endothelial health, along with salts and oils. See his talk: th-cam.com/video/o84UcG1p_MA/w-d-xo.html That is why i looked it up. From my notes (all i have on stevia right now): The consumption of stevia can induce various side effects in humans, which include bloating, nausea (associated with microbiome issues, as also seen in erythrol, xylitol, manitol), paining and weakening of muscles, dizziness, and allergic effects. In addition, it may also interact with drugs used for cancer, microbial infections, calcium channel blockers, and lowering cholesterol levels, and lead to other side effects. The diuretic action of stevia inhibits the natural mechanism of lithium removal from the body, leading to the accumulation of lithium in the body, causing severe side effects. Various experiments were carried out in rodents based on this factor. The results indicated the occurrence of infertility in rodents due to lithium accumulation. Stevia has an adverse effect on the blood flow, renal activity, flow of urine, and excretion of sodium in patients with renal disease. It is not recommended for women during pregnancy and lactation. Diabetes: Some developing research suggests that some of the chemicals contained in stevia might lower blood sugar levels and could interfere with blood sugar control. However, other research disagrees. If you have diabetes and take stevia or any of the sweeteners it contains, monitor your blood sugar closely and report your findings to your healthcare provider. Low blood pressure: There is some evidence, though not conclusive, that some of the chemicals in stevia can lower blood pressure. There is a concern that these chemicals might cause blood pressure to drop too low in people who have low blood pressure. There’s concern that raw stevia herb may harm your kidneys, reproductive system, and cardiovascular system. It may also drop blood pressure too low or interact with medications that lower blood sugar. A 2015 study reported a possible link between nonnutritive sweeteners, including stevia, and disruption in beneficial intestinal flora. The same study also suggested nonnutritive sweeteners may induce glucose intolerance and metabolic disorders. www.ncbi.nlm.nih.gov/pmc/articles/PMC4661066/ demonstrated bacteriostatic effects ( stops bacteria from reproducing) Stevia is considered a diuretic, meaning that it increases the speed at which the body expels water and electrolytes from the body in urine. Because the kidney is responsible for filtering and creating urine, researchers initially thought that long-term consumption of stevia could damage the organ. More recent studies, however, have concluded that stevia may help prevent kidney damage. A 2013 study carried out in a laboratory found that stevia reduced cyst growth in kidney cells. Several studies using rodent and human cell cultures have demonstrated the potential gastrointestinal benefits of steviol glycosides. Stevia use has been shown to help limit and reduce diarrhea and the symptoms of irritable bowel syndrome (IBS) In some rare cases, stevia consumption can lead to aching and sore muscles or a feeling of numbness and dizziness when standing up or moving.
@@mrazik131 sorry, this may have been a false alarm -i have redone my calculation and apparently i made two mistakes in my origial calculation? or else my original notes are wrong. perhaps i was mixing up micro and milligram. i have to recheck the source another day, in case the mistake was in my note taking, not in the original calculation. based on recalculating my notes, it seems to me, that the safe amount of conventional cocoa or cacao is closer to 20 teaspoons daily. 2,5 microgram of cadmium per kg bodyweight per week is supposedly tolerable. that is 125mg per week for my low weight of 50kg or 18 microgram per day. ordinary consumer chocolate with 35% cocoa from africa has 8 microgram cadmium on 100g chocolate. so if 35g cocoa has 8 microgram cadmium, it follows (11,67x3=35g) that 3g cocoa or one teaspoon of powder has (8g/11,67=) 0,69 microgram cadmium. my daily safe amount of 18 microgram is reached with 26 tsp of cocoa. wow, i am probably going to drink a very strong cocoa before i recheck my original data to see if i am working with the right numbers. anyhow, some expensive cocoa from south america comes from vulcanic soil, which is particularly rich in cadmium and much lower amounts of it are safe. but the ordinary cheap cocoa sold everywhere has the lower levels calculated above. cadmium is also found in dung and pesticides, also in kakao, mushrooms, flaxseeds, wakame, spinach, koffe, dental work, tap water. some symptoms of cadmium poisoning are weak bones, loss of smell, weak immune sytem, cancer/tumors in organs. cadmium reduces vitamin a and calcium uptake.
@@tannenradblogspot isn't it 25 microgram per kg bodyweight per MONTH or 0.833 microgram per kg bodyweight per DAY? So for 50 kg isn't it supposed to be 41.66 microgram per DAY? www.ncbi.nlm.nih.gov/pmc/articles/PMC5332171/#:~:text=The%20original%20PTWI%20for%20Cd%20was%20later%20revised%20to%207,(FAO%2FWHO%202010).
that's what I have. I bought Yupik cacao beans and see that their color is very dark and tastes kind of burned. that made me think that they are overroasted and to make them palatable I need to add a lot of cocoa butter or/and dry cream of milk. And I feel little high after trying them to check the taste. But in skin they do not look burned, only when I try them. I tried the natural handmade chokolate from Equador it tastes dry but not burned. The best, for me, to make cacao with goat milk, curcuma and black pepper. It is not overly sweet, not dry and makes me feel myself again. And I'd never add sugar, dates or milk to chocolate. My question is: which brand to buy so I won't need to add components that do not use in my normal life?
This is a misleading video. Cacao Healthier Cocoa not much because of the process. Think of cold press olive oil vs hear press, cold press healthier. Cocoa is a chocolate powder (among other things) made from roasted and ground cacao seeds. So, while cacao refers to the plant itself and the products made from non-roasted seeds. Cacao powder is naturally reddish-brown colour while Cocoa powder dark in color and , high temp roasted, most likely dutch process using exercise heat. Raw cacao is made by cold-pressing un-roasted cacao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter). Cocoa looks the same but it's not. Cocoa powder is raw cacao that's been roasted at high temperatures.
@@MarilynFromTarotClarity Heating cacao to high temperatures will even destroy 90% of all antioxidants that are present within the final product. For that reason, highly heated cacao is next to useless for health benefits. You can use same logic for herbs, green tea etc so best to prepare these drinks in hot water below 80c heat so do not boil but you can use hot water.
This is confusing and misleading. cocoa is just the English word cacao is the Spanish word and is what is used in most of the world. they are the same thing.
This is an hypercorrection. Cacao and Cocoa are the exact same thing, it is just a misspelling deformation that has been popularized in English speaking countries. Period. Cacao = Cocoa Roasted cacao = roasted cocoa Processed cacao = Processed cocoa. You are implying that the dutch processing is "cocoa", while natural is "cacao". Which is not . The difference between cocoa and cacao is not the processing type. The type of processing is referred as dutch or broma process. Cacao/cocoa refers to the seed, and the layperson would identify cocoa as the dutch processed cacao/cocoa powder because that is how it has been marketed.
@@SuperfoodEvolution English "Cocoa" comes from Spanish "Cacao". The same type of mishearing/misunderstanding happened with with "avocado", which is a deformation from "aguacate". Some idiot misheared the Spanish word and attempted to transliterate it to English, and now it became the official English term.
@@SuperfoodEvolution btw, it is funny that you mention the "potato" song, which is also another English deformation from the Spanish "patata". It seems that English speakers really suck either in their hearing or spelling skills.
@@quelorepario Seems you have something really huge stuck up your ass to be making such sweeping generalizations on a single culture. And I’m sure you don’t get offended by such broad generalizations made on your culture, right. 🙄
disagree, everything you knew is only based on googles difination of the two words, you didnt even knew there is a plant,a legume and a vine type that also can be consumed as chocolate drink called cocoa?
The video is unnecesarily long to simply say cacao is the raw bean, cocoa is the processed cacao. Then it becomes quite confusing and contradicting by saying they are the same by name origin, but then shows one is raw the other is roasted etc.
Kisum ek aisi mahila ka naam jise main na mila hu na jaanta hu …. An woman who I have never seen nor met …. As she is an aurat ….. finds herself here….
Absolute nonsense.your ethnocentric analysis further exposes your ignorance. There is no absolute difference but mainly an issue of varieties. Cocoa is native to both africa and south america and any attempt to make it look only a south american plant is fraudulent. Today ivory coast and ghana are tge largest producers in the world and their cocoa beans are tre most preferred in the chocolate business because of their high quality.
So many strange chemicals, as if the product was synthesized in a factory. Who wants some polyphenol for breakfast. Cocoa powder has always been pale while dry, to become brown after mixed with milk, water or cream. What are the advantages of the Dutch process cocoa that looks brown like chocolate? Why would one want to raise the pH of cocoa? Maybe they just want to sell brown powder for esthetics. I'm having a drink right now, a sweet milk with cocoa flavor, from a 17 year old Korff jar. lol. The cocoa is a bit dark, but not as dark as some others, and doesn't specifically say it is Dutch process.
The words cacao and cocoa are often used interchangeably, yet at the same time are two different forms of chocolate because of processing. Learn the differences in this video.
Well, then how can I buy the real raw unprocessed cacao if sellers sell them by both name, how can I make the difference?
Get COCO...NOT CACA...
Another difference ( the most obvious one) the spelling!😂
false
What makes You Tube GREAT?
Creators like you making learning fun and interesting!!
AND the comments section where viewers share info & experiences..
Excellent video! Thanks for parsing the details. Putting the vocabulary on screen is very helpful too. 🌱.
Thank you. The definitive explanation that I finally found. No time wasting and superfluous content.
Thank you for that!
too bad its false
Excellent in depth information.
Thank you from Cape Town South Africa ❤❤
Really, this the best description of difference between cacao and cocoa
Thanks, your comment is much appreciated!
You guys always do such a thorough job on every topic you address. Thankyou.
yea like the fact that they forgot to mention the 70% of the worlds other places for the cacao plant....FACE PALM
Surly I will try this substance very soon
You can grind dried raw cacao beans and enjoy them. i recommend to soak and rinse the beans overnight to remove the high content of phytic acid which otherwise would block the absorption of the nutrients.
I add cacao to whole milk yogurt, add stevia and mix thoroughly. Tastes like soft-serve chocolate ice cream. I’ll even through in some nuts, ground flaxseed or shredded coconut.
Excellent - I used monk fruit sweetener - great suggestion. 👍
I use the butter on my face daily and drink the powder. This is my kind of channel! NEW SUB 👍🏿👍🏿👍🏿
Wow. We have lots of cacao tree, but and we make powder from cacao. Very refreshing drink.
Great info thank you
Hi
Thanks for such valuable content about this wonderful fruit. Greetings from Ecuador!
Good video. Slow, but very clear and organized info. Thanks
Wow, this was really well done, answers all the questions I could have. So at the end...I'm confused, I understand they're high in oxalates so not good for kidney stones but why not good for autoimmune diseases? Seems it would help considering all the minerals etc. Isnt there researching showing cacao is good for eczema etc?
Yes, cacao has more health benefits, polyphenols, and antioxidants because it's not roasted like cocoa powder. I do like the flavor of cocoa powder though. Especially in fresh coffee. Both are beneficial to your health. Make sure what you get is organic and non-GMO and no added sugar.
Awesome video. Extremely thorough. I do enjoy the flavor of cocoa powder in my coffee but I would like to try cacao fruit.
I drink raw cacao everyday, so much better than processed garbage.
Uhhh yea I'm sure it is.....
@@Warpath86x0< cur lacking refinement
Thank you I want to start feeling better
Screw off dipsharina@@Warpath86x0
COCOA is just a centuries old misspelling in English that persisted because people found it easier to pronounce. In all other languages only CACAO is used, for every stage of the product.
Lol the colonized spelling
thanks I said the same thing. people just imagine and make up stuff.
Great information - I am having my morning hot chocolate (cacao) right now ... with peppermint oil ... skoll !
Peppermint essential oil?! Hopefully not. Please don't ingest essential oils.
Wow, the best video I found about cacao and cocoa!
I definitely prefer cocoa
You can also add TO'AK from Ecuador to the list, very expensive but supposedly the best cacao from trees they thought were extinct
I appreciate this one with all of the info I learned a thing or two 🤔
Thanks for this Video. Who says that you can’t war unfermented Cacao? We eat them directly out of the pod every time. It’s the best you can have!
Hello, chocolate lovers. The meaning of theobroma is "food of the gods." I couldn't agree more. How about you?
Their is only one God.
Cacau is a fruit and everything made from it is cocoa, or chocolate!
Thank you. My brain is hurting.
I had a bird once, her name was KAKAW!
😂😂😂😂😂😂😂😂😂
Ah this helps a lot, thanks
You're so welcome!
I love cacao
Outstanding video. Thanks!
So is bad for you to eat a couple of the beans after roasting a day? I roasted mine peeled and ground them in a coffee grinder then put a couple pinches in my coffee in the morning and of course a lot of it remains on the bottom of the cup when I’m done but love the feeling. So am I doing to much in that one cup?
GREAT SHOW !!!!!
Very informative and answered all my questions. Thumbs up*
Thanks mate!
Roasted, Fermented => means they’re processed, NOT ‘RAW’.
Great Video!
Nice one
What is healthyer for you cacao nibs or cacao husk in a tea
I just discovered and bought my first cacao. It is a solid block and its label says - 100 percent pure ceremonial grade fine ground cacao. Is this product the same as cacao nibs or cacao paste? As far as getting this cacao into my diet - to me it tastes good enough to just eat and follow with a little water.
Haven't any experience with that style of cacao...
I heard that pure cacao taste bad, which is a sign it's natural and not been tampered with to taste good... But that was obviously one point of view.
@@SupaPoopaScoopa cacao is much bitter cocoa. I tried cacao and cocoa when I was in the Philippines.
@@SupaPoopaScoopa It doesn't taste bad. It's the choclietest chocolate taste ever.
Hi and thank's for thise super video.For me is something unclear:how could 1Tbs of cacao(cocoa) means 7.38g and having Magnesium 41g /27g Potassium 116g/82g and so on ?!?I think is about milligrams not grams;am I right?Thank's again!
Someone please breakdown Gres Cacao. Its a marketed as male enhancement product that primarily comes from Haiti.
Does cacao contain more physic acid or is it killed of during fermentation?
I have been using “Viva Naturals” Cacao Powder Organic. I hear the term raw being used with relation to the proper type of cacao powder, but my package does not actually have the word raw in writing. Can someone tell me if this is a Rob version simply by the fact that it is labeled organic? Thank you.
I drank cacao for 20 years my BP remain stable
How you prepare? Please & thank you!
Wow i didnt know that
Holy cocao!!! That was good imfo
Cadmium. I calculated, based on amounts specified in some wikipedia article or similar, that one teaspoon of conventional cocoa powder is the maximum daily safe dose of cadmium [edit: but i just realized i may have miscalculated and it may be 20 teaspoons instead??? - see comments below], but i believe there is no truly safe dose of cadmium and we get cadmium from other sources too. Cocoa is now on my list on poisonous addictions/habits that i need to overcome, like stevia and many before. (Or i may remove it from this list, after triple checking my calculation)
nanook kernell wow great info but what about stevia do you mean the green leaves or white powder? I ground the leaves.....
@@mrazik131
On Stevia: I would assume that its dose depended, not format depended.
Stevia was mentioned in a list of sweeteners that, according to Caldwell Esselstyn, damage endothelial health, along with salts and oils. See his talk: th-cam.com/video/o84UcG1p_MA/w-d-xo.html
That is why i looked it up.
From my notes (all i have on stevia right now):
The consumption of stevia can induce various side effects in humans, which include bloating, nausea (associated with microbiome issues, as also seen in erythrol, xylitol, manitol), paining and weakening of muscles, dizziness, and allergic effects.
In addition, it may also interact with drugs used for cancer, microbial infections, calcium channel blockers, and lowering cholesterol levels, and lead to other side effects.
The diuretic action of stevia inhibits the natural mechanism of lithium removal from the body, leading to the accumulation of lithium in the body, causing severe side effects. Various experiments were carried out in rodents based on this factor. The results indicated the occurrence of infertility in rodents due to lithium accumulation.
Stevia has an adverse effect on the blood flow, renal activity, flow of urine, and excretion of sodium in patients with renal disease. It is not recommended for women during pregnancy and lactation.
Diabetes: Some developing research suggests that some of the chemicals contained in stevia might lower blood sugar levels and could interfere with blood sugar control. However, other research disagrees. If you have diabetes and take stevia or any of the sweeteners it contains, monitor your blood sugar closely and report your findings to your healthcare provider.
Low blood pressure: There is some evidence, though not conclusive, that some of the chemicals in stevia can lower blood pressure. There is a concern that these chemicals might cause blood pressure to drop too low in people who have low blood pressure.
There’s concern that raw stevia herb may harm your kidneys, reproductive system, and cardiovascular system. It may also drop blood pressure too low or interact with medications that lower blood sugar.
A 2015 study reported a possible link between nonnutritive sweeteners, including stevia, and disruption in beneficial intestinal flora. The same study also suggested nonnutritive sweeteners may induce glucose intolerance and metabolic disorders.
www.ncbi.nlm.nih.gov/pmc/articles/PMC4661066/
demonstrated bacteriostatic effects ( stops bacteria from reproducing)
Stevia is considered a diuretic, meaning that it increases the speed at which the body expels water and electrolytes from the body in urine. Because the kidney is responsible for filtering and creating urine, researchers initially thought that long-term consumption of stevia could damage the organ.
More recent studies, however, have concluded that stevia may help prevent kidney damage. A 2013 study carried out in a laboratory found that stevia reduced cyst growth in kidney cells.
Several studies using rodent and human cell cultures have demonstrated the potential gastrointestinal benefits of steviol glycosides. Stevia use has been shown to help limit and reduce diarrhea and the symptoms of irritable bowel syndrome (IBS)
In some rare cases, stevia consumption can lead to aching and sore muscles or a feeling of numbness and dizziness when standing up or moving.
@@mrazik131 sorry, this may have been a false alarm -i have redone my calculation and apparently i made two mistakes in my origial calculation? or else my original notes are wrong. perhaps i was mixing up micro and milligram. i have to recheck the source another day, in case the mistake was in my note taking, not in the original calculation.
based on recalculating my notes, it seems to me, that the safe amount of conventional cocoa or cacao is closer to 20 teaspoons daily.
2,5 microgram of cadmium per kg bodyweight per week is supposedly tolerable.
that is 125mg per week for my low weight of 50kg or 18 microgram per day.
ordinary consumer chocolate with 35% cocoa from africa has 8 microgram cadmium on 100g chocolate.
so if 35g cocoa has 8 microgram cadmium, it follows (11,67x3=35g) that 3g cocoa or one teaspoon of powder has (8g/11,67=) 0,69 microgram cadmium.
my daily safe amount of 18 microgram is reached with 26 tsp of cocoa.
wow, i am probably going to drink a very strong cocoa before i recheck my original data to see if i am working with the right numbers.
anyhow, some expensive cocoa from south america comes from vulcanic soil, which is particularly rich in cadmium and much lower amounts of it are safe. but the ordinary cheap cocoa sold everywhere has the lower levels calculated above.
cadmium is also found in dung and pesticides, also in kakao, mushrooms, flaxseeds, wakame, spinach, koffe, dental work, tap water. some symptoms of cadmium poisoning are weak bones, loss of smell, weak immune sytem, cancer/tumors in organs. cadmium reduces vitamin a and calcium uptake.
Thank you for your explanation! This is very good info. Very Grateful !
@@tannenradblogspot isn't it 25 microgram per kg bodyweight per MONTH or 0.833 microgram per kg bodyweight per DAY? So for 50 kg isn't it supposed to be 41.66 microgram per DAY? www.ncbi.nlm.nih.gov/pmc/articles/PMC5332171/#:~:text=The%20original%20PTWI%20for%20Cd%20was%20later%20revised%20to%207,(FAO%2FWHO%202010).
Chocola -drink chocolate together
Roasting nuts deplete their benefits roasting cacao ?
If you grind both roasted or raw cacao beans, do you get liquor or powder?
A paste, both have butter in beans, and will get a semi liquid paste, if we seperated butter, and flour quality is different
Mmmmm theobromine.....😋👍
Yummy food!!
very nice！
Thanks!
thanks for such an awesome video
Glad you liked it!
I have heard that milk reduces some of the nutritional benefit of chocolate. If true, how so?
Yes you dont want that…highly refined. Get cacao butter …dairy is bad period…real coco doesn’t have dairy
Can you do a video on bladderwack ?
I passed on your suggestion!
I am an admitted chocoholic, no matter which, cacao or cocoa, is used to make the final product...
i bought 1 kg of cacao nibs , seller said they are raw but roasted so i dont have cacao but cocoa , and lost all antioxidants in process?
that's what I have. I bought Yupik cacao beans and see that their color is very dark and tastes kind of burned. that made me think that they are overroasted and to make them palatable I need to add a lot of cocoa butter or/and dry cream of milk. And I feel little high after trying them to check the taste. But in skin they do not look burned, only when I try them. I tried the natural handmade chokolate from Equador it tastes dry but not burned. The best, for me, to make cacao with goat milk, curcuma and black pepper. It is not overly sweet, not dry and makes me feel myself again. And I'd never add sugar, dates or milk to chocolate. My question is: which brand to buy so I won't need to add components that do not use in my normal life?
At a cacao farm tour I tasted the pulp which envelopes the bean. I like the pulp as a sweet treat
My brain useless they are same 😅
❤
This is a misleading video.
Cacao Healthier Cocoa not much because of the process.
Think of cold press olive oil vs hear press, cold press healthier. Cocoa is a chocolate powder (among other things) made from roasted and ground cacao seeds. So, while cacao refers to the plant itself and the products made from non-roasted seeds. Cacao powder is naturally reddish-brown colour while Cocoa powder dark in color and , high temp roasted, most likely dutch process using exercise heat.
Raw cacao is made by cold-pressing un-roasted cacao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter). Cocoa looks the same but it's not. Cocoa powder is raw cacao that's been roasted at high temperatures.
We were just pointing out the difference. We use RAW cacao here for the record...
How the f is it misleading? It states exactly what you said.
If I brew cacao powder with boiling water, am I destroying the nutrients? If so, how can we drink cacao powder for maximum health benefits?
@@MarilynFromTarotClarity Heating cacao to high temperatures will even destroy 90% of all antioxidants that are present within the final product. For that reason, highly heated cacao is next to useless for health benefits. You can use same logic for herbs, green tea etc so best to prepare these drinks in hot water below 80c heat so do not boil but you can use hot water.
@@historadeunamor Thank you very much. ~ Marilyn
At the end of the video did they mean cacao is addictive? like drugs?
Bret Hills
My cocoa bars i used to make tea is bitter is that cacoa powder
is it a question?
Buster Plaza
Theobroma tree in Greek means divine stink tree
Cacao Cocoa
yes sugar no
Love
Anyone else just thinking about Portlandia throughout this whole video? Lol
This is confusing and misleading. cocoa is just the English word cacao is the Spanish word and is what is used in most of the world. they are the same thing.
This is an hypercorrection. Cacao and Cocoa are the exact same thing, it is just a misspelling deformation that has been popularized in English speaking countries. Period.
Cacao = Cocoa
Roasted cacao = roasted cocoa
Processed cacao = Processed cocoa.
You are implying that the dutch processing is "cocoa", while natural is "cacao". Which is not .
The difference between cocoa and cacao is not the processing type.
The type of processing is referred as dutch or broma process.
Cacao/cocoa refers to the seed, and the layperson would identify cocoa as the dutch processed cacao/cocoa powder because that is how it has been marketed.
"You say potato"...
@@SuperfoodEvolution English "Cocoa" comes from Spanish "Cacao".
The same type of mishearing/misunderstanding happened with with "avocado", which is a deformation from "aguacate".
Some idiot misheared the Spanish word and attempted to transliterate it to English, and now it became the official English term.
@@SuperfoodEvolution btw, it is funny that you mention the "potato" song, which is also another English deformation from the Spanish "patata".
It seems that English speakers really suck either in their hearing or spelling skills.
@@quelorepario Seems you have something really huge stuck up your ass to be making such sweeping generalizations on a single culture. And I’m sure you don’t get offended by such broad generalizations made on your culture, right. 🙄
I used to eat lots of chocolate but every time it triggered mouth herpes. I had to stop,but I miss this wonderful addition!
You were eating shit with tons of sugar in it, this isnt the same at all...
@@dirtforce0897 And milk..
Use organic cacao powder as tea.
disagree, everything you knew is only based on googles difination of the two words, you didnt even knew there is a plant,a legume and a vine type that also can be consumed as chocolate drink called cocoa?
This video is literally "Beef and Hamburger, Top 6 Differences and Similarities"
Hmmmmm...
🍫
‘Fermented’ means PROCESSED!!!
In a way sure...
CACAO TREE IS HYBRID MAN MADE COCOA TREE IS NATURAL GOD MADE KNOW THE DIFFERENCE.....
Duly noted...
😃😷
Can't handle raw cacao, keeps me awake all night.
The video is unnecesarily long to simply say cacao is the raw bean, cocoa is the processed cacao. Then it becomes quite confusing and contradicting by saying they are the same by name origin, but then shows one is raw the other is roasted etc.
Move along karen
👍👍👍👍👍
Thanks for the info.
You should ditch the stripper nails as they detract from your natural beauty.
The most confusing presentation ever
Kisum ek aisi mahila ka naam jise main na mila hu na jaanta hu …. An woman who I have never seen nor met …. As she is an aurat ….. finds herself here….
Absolute nonsense.your ethnocentric analysis further exposes your ignorance. There is no absolute difference but mainly an issue of varieties. Cocoa is native to both africa and south america and any attempt to make it look only a south american plant is fraudulent. Today ivory coast and ghana are tge largest producers in the world and their cocoa beans are tre most preferred in the chocolate business because of their high quality.
Thanks Spock.
So many strange chemicals, as if the product was synthesized in a factory. Who wants some polyphenol for breakfast.
Cocoa powder has always been pale while dry, to become brown after mixed with milk, water or cream. What are the advantages of the Dutch process cocoa that looks brown like chocolate? Why would one want to raise the pH of cocoa? Maybe they just want to sell brown powder for esthetics.
I'm having a drink right now, a sweet milk with cocoa flavor, from a 17 year old Korff jar. lol. The cocoa is a bit dark, but not as dark as some others, and doesn't specifically say it is Dutch process.
Cocoa is a vine while cacao is a tree