I was recently shown a link to this article that suggests that raw cacao (beans, nibs, powder) is toxic and addictive to humans. This was a schocker to me, as I have been eating a lot of cacao since starting a raw food diet a few months ago. While the author doesn’t really cite his sources, or give links to prove his credibility, he seems genuinely concerned. If anyone knows more about this please respond.
*actually not raw – even the stuff from Natures First Law reaches temps over 212F (100C) during the fermenting process (thank you for that info Chris Carlton)
Everday I have less and less faith in sellers of raw/health food products, as I continue to discover “raw” products that have been heated in some way (agave, cacao, cashews, brazilnuts, olive oil…). What we need is raw certification, like the one that exists for organic. Before that can happen the scientific community needs to accept that raw may be better than cooked and test the hypothesis with controlled experiments (which I am positive would show that raw is indeed better). Once this information is labeled as truth by the mainstream science media, then the governemnt might consider a certification for raw. I guess a private firm could certify raw as well. I wonder if that will ever happen. As for now I am trying to eat as high a percentage as I can of completely unprocessed (or self processed), local, organic food.