What is Boca?
Boca is unprocessed, unsweetened whole cacao beans that are carefully fermented, lightly roasted, conched and moulded into either pre-measured easy to use 10 gram cubes, or turned into flakes that you can sprinkle around as you like.
Come again? It's cacao beans. Fermented, lightly roasted and conched. Nothing has been added, nothing has been removed.
Boca is cacao in its purist form. Other than the great taste there are many health benefits to enjoying cacao.
Here are a few:
1. Cacao is loaded with antioxidants; it contains hefty amounts of disease-fighting flavonoids, antioxidants also found in red wine and many fruits and vegetables. In fact, it appears to have more flavonoids than any other food.
2. The cacao found in BOCA releases calming endorphins that reduce anxiety. Plus, it is high in magnesium, which lifts moods and reduces water retention.
3. A small study from the University of Illinois at Urbana-Champaign found that daily consumption of cocoa flavanol-containing dark chocolate lowered cholesterol and improved blood pressure. While the research was funded by chocolate manufacturer Mars Inc., the study was double-blinded and peer reviewed.
4. Theobromine found in chocolate may reduce preeclampsia. Preeclampsia is primarily noted for raising blood pressure in pregnant women, and eating chocolate helps lower this risk by up to 69 percent. The study of nearly 2,300 women established greater benefits to those who ate five or more servings per week, especially in their third trimester. Despite the results from this study, researchers have said that further studies are needed to prove the direct link between chocolate and preeclampsia.
5. The cacao found in BOCA helps prevent heart disease. A recent study shows that people who regularly consume 70% dark chocolate (about 20 g per day) show a marked improvement in blood flow, while no improvement is observed in those who eat “processed” chocolate, which contains very little cacao paste. It seems that the positive effect of dark chocolate is linked to a property in its polyphenols that releases a chemical messenger, nitric oxide, which increases arterial dilatation, at the same time improving blood flow and reducing platelet aggregation. However, it is important to note that previous studies have shown that milk prevents the absorption of dark chocolate’s polyphenols, thereby neutralizing its beneficial effects. Milk contains large amounts of casein, a protein that interacts with polyphenols and prevents them from being efficiently absorbed by the intestine. It is therefore always preferable to consume dark chocolate unaccompanied by milk.
6. The cacao contained in BOCA may improve your skin. Researchers at Germany’s Heinrich Heine University exposed chocolate eaters to ultraviolet light and found that after six weeks, they had 15 percent less skin reddening than those who did not eat it. “We believe the compounds in chocolate act as UV filters,” says study leader Wilhelm Stahl. After 12 weeks, the chocolate eaters’ skin was 16 percent denser and 42 percent less scaly. Concerned about it causing acne? Researchers at Australia’s University of Newcastle reviewed the evidence and found nothing to suggest that chocolate triggers blemishes