Ketika mencari info tentang polyphenol, terjumpa ni:
“..don’t mistake cacao for cocoa. It’s important to get cacao in its raw form because there’s so many active elements – consider cacao to be the ‘live’ form. Cocoa has been roasted at high temperatures, which damages a lot of the beneficial components. “
Cocoa adalah cacao yang telah dipanaskan dengan suhu yang tinggi. Banyak nutrien hilang dalam proses pemanasan tu.
“‘Cacao’ refers to any of the food products derived from the cacao bean that have remained ‘raw’. These products include cacao nibs, cacao butter, cacao mass or paste, but most commonly cacao powder. Raw cacao powder is made by cold-pressing unroasted cocoa beans, this process retains the living enzymes and removes the fat (cacao butter).
‘Cocoa’ looks the same however there is a big difference. Cocoa powder is the ‘raw cacao’ that’s been roasted at high temperatures. The effect of roasting the cacao is the molecular structure of the cocoa bean changes, lowering the overall nutritional value and destroying the health benefits.”
Kesimpulan: Cacao lebih baik.