Cacao is remarkably rich in sulphur and magnesium. Cacao seems to be the number one source of magnesium of any food. This is probably the primary reason women crave chocolate during their period. Magnesium balances the brain’s chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard UK Diet (SUKD); over 80% of us are chronically deficient in Magnesium!
“Every study on chocolate is pointing to the same conclusion: there is something in chocolate that is really good for us. That something is the raw cacao bean, the nut that all chocolate is made from. The cacao bean has always been and will always be Nature’s No1 weight loss and high-energy food. Cacao beans are probably the best kept secret in the entire history of food.” — David Wolfe, co-author of Naked Chocolate: The Astonishing Truth About The World’s Greatest Food.

Cacao is high in the beauty mineral sulphur. Sulphur builds strong nails, hair, beautiful, shiny skin, detoxifies the liver, and supports healthy pancreas functioning. Anecdotal reports indicate that cacao detoxifies mercury because it is so high sulphur.

Cacao seems to diminish appetite, probably due to its monoamine oxidise enzyme inhibitors (MAO inhibitors) - these are different from digestive enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favourable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. According to Dr Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.

Phenyl ethylamine (PEA) is found in chocolate. PEA is an adrenal-related chemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing focus and alertness.

A neurotransmitter called anandamide has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as the bliss chemical because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies’ ability to breakdown anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer, when we eat cacao.

Truelove organics use only raw, organically certified, antioxidant-rich cacao powder.

Created by cold-pressing our cacao beans into a cake separating the oil from the protein and fibre. The temperature is never allowed to exceed 120 degrees Fahrenheit and is usually 104 degrees F (all other cocoa powders are exposed to temperatures as high as 300 degrees Fahrenheit!). A high-accuracy thermometer monitors the process. Slowly, the pure, liquid cacao butter begins to sift off down a stainless steel valve. The remaining dry 'cake-like' material is then cold-ground, fine-milled and sifted so that only the finest, most bio-available raw cacao particles filter through into the finished product. This allows for maximum digestion and antioxidant absorption. It has a delightful, full, antioxidant-rich chocolate flavour.

Our unique technique uses No chemicals, No hexane, No solvents.

ORAC antioxidant laboratory analysis confirms that there are over 25,200 antioxidants in a single spoonful of raw chocolate powder!
This delicious, easy-to-use and mega-potent (955 ORAC units per gram!) form of chocolate has broken a world record. Never before has there been 25,200 ORAC units of antioxidant power in a spoonful of anything. Dark chocolate has been touted as a source of antioxidants, but this raw chocolate is way beyond that. Living proof that raw is better! What is ORAC? USDA developed a scale called ORAC (Oxygen Radical Absorbance Capacity). It's a high-tech way of measuring the ability of antioxidants to absorb cell-damaging wrinkle causing tissue destructive free radicals.

Here's an example to illustrate a common confusion: one web site lists both dark cocoa powder and Acai powder (Acai is an exotic fruit from Brazil) at the top of the ORAC Scale. They say natural cocoa powder tops the list with a score of 26,000. The Açai berry rates second highest, making it the powerhouse of the fruit world with a score of 18,500. But what the company conveniently hides is that the cocoa powder and Acai ORAC ratings are for 100 grams! Could you eat 100 grams of straight chocolate powder? Eugh! If you calculate the ORAC units per gram you quickly see that dark cocoa powder is at 260 and Acai is 185.

That's nothing compared to the whopping 955 ORAC Units found in each gram of raw unsprayed cacao powder! The raw version of cacao powder contains 367% more antioxidants than the very best cooked version. We knew the antioxidant rating would be good for this chocolate, but even we were shocked with the results.

Antioxidants keep you looking young, they help fight disease, and:

A cheap way to get your antioxidants

Gram for gram this product is the heavyweight champ of antioxidant products. Remember that raw cacao powder contains about seven times as many antioxidants as cooked cacao powder, that's about 723% more! Concentrated nutrients. Because it's concentrated, raw cacao powder has at least 33% more of many of cacao's most vital nutrients! In Raw Cacao Powder, much of the oil is removed, while nearly all of the active nutrients remain. For example...

NFL Statement
'All sales of Nature's First Law cacao products support indigenous farmers in Ecuador. To supply our quality, raw, unfermented, organic cacao and products made from this cacao, we pay each farmer 25% more than the price for regular, organic cacao in Ecuador. We have also been helping to fund the growth of infrastructure and irrigation on each farm to ensure quality cacao to our customers and to allow each farm to increase production (and therefore increase income). Also, at the processing location, where cacao butter is pressed and cacao powder is separated (amongst other things), we help provide education (regular courses on health, sanitation, etc.) and higher than standard salaries to all the workers. Your support of our cacao products has already inspired the recent planting of 100,000 cacao trees in Ecuador.'