About Cacao
We share Cacao in nearly every session, ceremony and retreat.
It is one of the main plants we are working with - also in our own practice.
Lets have a deeper look what is so special about
IMPORTANT: Please be aware, that this information is for educational purposes only and should not be considered a substitute for professional medical advice. If you have heart problems, need to take strong medications or are pregnant - read more about it here
What is Ceremonial Cacao?
Ceremonial Cacao is made with intention. Many people enjoy cacao for its cultural significance and potential to enhance mindfulness during ritual.. It is made to support connection and inspiration in people's lives.
It is primarily handcrafted: growning in the undergrove of the rainforest, where it is also fermented and dried by small farmers and communities. After each bean is inspected, it is roasted, peeled, and ground into a paste by Guatemalan women - all by hand. This is the traditional way of making chocolate, and this is where we stop the processing.
Our Ceremonial Cacao doesn't carry Fairtrade or Ecologic labels because it is directly traded; neither we nor the farmers and producers can afford the fees. However, it represents the highest quality we can all offer, and is likely better than commercial products that only meet minimum standards.
With Ceremonial Cacao, we're supporting cacao grown in its natural habitat, honored and lovingly treated by people and communities who have also been honored - for everyone to be healthy, nourished and happy.
To qualify as Ceremonial Grade Cacao, it must be naturally grown and minimally processed to preserve its active compounds, nutrients and the spirit of the plant. Ceremonial Cacao is made exclusively from Creollo, a delicate yet exceptionally rich variety grown by local communities in Central America, the home of Cacao.
What is the difference of Cacao, Cocoa and Chocolate
Cacao
The word Cacao refers to the seeds/beans of the small tree Theobroma Cacao from which the seed pods grow, native to Central America. It's Latin name Theobroma means "food of the gods" and Cacao is derived from the Aztec / Nahautl (pre-Mexican) word Xocolatl (bitter/sour water). The word for Cacao emerges from Kakawa in Mixe-Zoquean language.
The Cacao bean grows in a seed pod covered in a sweet pulp (in Central or South America you can get drinks from it), but mainly it is used to ferment the beans, as this is where the distinctive aroma is created. It is then dried, sorted and, if not used raw, roasted and peeled.
Cocoa
This is the powder you can buy in your grocery store and it’s the basic material for the industrial chocolate production.
The distinction between Cacao and Cocoa is somewhat subjective, but for many, it occurs during the pressing phase, when the Cacaoa butter (40-50%) is separated.
Chocolate
The word chocolate comes from the Aztec word "chocolatl," which means "bitter water." In modern terms, it is the food or drink made from the Cacao bean. Chocolate can be served in many forms, from the traditional spiced drink of Mesoamerican cultures to the chocolate bar you know and love.
The industrial process of making chocolate from Cacao begins with grinding the Cacao beans into a very fine powder, which may be chemically treated and mixed with other ingredients such as sugar, milk powder, and some of the cocoa butter before being conched and reheated several times to form the smooth, evenly colored chocolate you know and love.
Unfortunately, most of the nutritional value and other active ingredients are lost in the process.
About 70% of the world's cacao production comes from African plantations, where many hardworking farmers earn less than a dollar a day and child labor is still common. Most of this cocoa comes from hybrid varieties and is produced with heavy use of pesticides.
A good reason to return to the origins of cacao - handcrafted, loved and honoured ceremonial cacao.
The benefits of Cacao
Nutritions
Cacao is high in Magnesium, Fiber and Potassium, of course Sugar-free, it is very low in Sodium and counts as a source of Protein and Iron.
Here is an example of 100g Keith’s Cacao and —> the EFSA’ s Dayly Reference Values “DRV” in % per serving of 28g (a small cup of Ceremonial Cacao)
Energy: 2,654 kJ (663 kcal) of 100g —> 743 kJ (186 kcal) or 9% (of the DRV per serving)
Total fats: 50g —> 20% (of the DRV per serving)
Saturated fats: 32g —> 45% (of the DRV per serving)
Trans fat: 0
Carbohydrates: 28.6g —> 3% (of the DRV per serving)
Thereof Sugars: 0
Fibre 21,4g —> 24% (of the DRV per serving)
Protein 14.3g —> 8% (of the DRV per serving)
Calcium 93mg —> 3,3% (of the DRV per serving)
Potassium 828mg —> 11,6% (of the DRV per serving)
Magnesium 307mg —> 34% (of the DRV per serving)
Iron 3,6mg —> 7,2% (of the DRV per serving)
Sodium 38 mg - 0,5% (of the DRV per serving)
Cacao can be part of a healthy diet, but it is important to consume it in moderation and alongside a variety of other foods for balanced nutrition
Bioactive Components
Next to minerals and nutritions, Cacao contains a lot of bioactive components or phytochemicals. Helping to protect the plant from viruses, bacteria, fungi and parasites as part of the plant's immune system - they might help us as well.
Flavanols
We found that flavanols can improve several parameters of cardiovascular health – even in healthy people
Professor Malte Kelm, scientific director of the FLAVIOLA project.
Flavanols are found in most higher plants, they give them their vibrant colors, are protection and helping it to grow. One of the notable attributes of flavonoids is their potent antioxidant properties.
In the studies we found, Cacao beans contain up to 920–1220 mg/100 g - others are speaking about up to 3% of the total weight.
( Comparing foods based on their total flavonoid content can be challenging because flavonoid levels vary widely among different foods. e.g. Apples contain up to 20-60 mg/100 g, grapes up to 100 mg/100 g, dark chocholate and blueberries up to 150 mg/100g)
According to the 2013 EU-funded study FLAVIOLA, flavanols, and some substances they turn into in the body, can help reduce inflammation by stopping inflammatory cells from sticking to the inside of blood vessels. They can also change the way certain genes work in cells that line blood vessels, making them less likely to cause inflammation.
In addition, flavanols and their byproducts can protect blood vessel cells from damage caused by harmful substances. They do this even when the body is stressed by oxidative damage. Flavanols also appear to help with blood flow and the growth of new blood vessels.
Overall, flavanols and their byproducts may help prevent processes associated with heart and blood vessel disease. This may help explain why eating foods with flavanols is good for heart health.
Theobromine
Theobromine or xantheose is a main alkaloid of Cacao (1-2.5%). It requires the fermentation that Ceremonial Cacao undergoes to be acessible to us. Somes studies suggest it might help open the airways and relax blood vessel muscles. In theses studies theobromine, seems to block certain receptors in the brain for adenosine, which might be noticed as a boost of energy and focus.
Chemically, theobromine is very similar to caffeine, but the human body reacts differently. While caffeine stimulates the central nervous system and is known for its quick "high" and sometimes crashing "low" on the other end, theobromine (according to thes studies) instead stimulates the cardiovascular system and has a much smoother climb and a very slow and gentle landing.
While American studies show anti-inflammatory benefits, it's potential as a cough medicine, as a relaxant and more, the European Union considers theobromine as not improving mood or health.
Please be aware: For some animals like Cats or Dogs, Theobrobmine and therefore chocolate is dangerous, as they cannot metabolize it!
PEA - Phenylethylamine, the “Love-Chemical”
Phenethylamine (PEA) occurs naturally in plants like Cacao, also in bacteria, fungi, animals and even humans. It might encourage the body to produce specific chemicals that affect brain function. It shares some similarities with amphetamine and seems to cause similar effects.
People use PEA for improving athletic performance, managing depression, or addressing obesity. However, there isn't enough solid scientific research to confirm its effectiveness for these purposes.
AEA - Anandamide, the “Bliss-Chemical”
Another component found in Cacao is Anandamide (ananda = Sanskrit for Bliss) - it occurs naturally in the tissues of many animals as well as in plants - and humans. Anandamide is an endorphine which seem to dock on the the same receptors in the brain THC is using. Cacao also contains some inhibitors that prevent the body from digesting anandamide - helping it stay active longer...
There are studies promising it as an airway relaxant, reducing anxiety and pain.
MAOI - Monoamine oxidase Inhibitors
MAOI are used to treat anxiety, panic disorder, depression, PTSD and many more disorders. The ammount of MAOI in Cacao is by far not as high as in the pharmaceutical products. MAOI prevents Sereotonin and Dopamine (next to other neurotransmitters) to be metabolized. Means, it helps to have more of these “happy chemicals” in our brain.
Ingesting any kind of MAOI can have a reaction with thyramine rich foods and especially with mind altering substances. Please have a look in the next chapter, where we write more about it.
Potassium
Potassium is one of the Elements our body needs to function properly it is also found in Ceremonial Cacao.
Potassium helps our muscles work properly. It allows us to move, including activities like walking, running, and even blinking our eyes. It helps transmit signals between the brain and the rest of our body, allowing us to feel and respond to things. Potassium helps also to maintain a normal heartbeat.
Read more at the European Food Information Council
Magnesium
Magnesium is an essential mineral that plays a critical role in the proper functioning of the human body, and Cacao is one of the plant sources with the highest amount.
Magnesium activates many enzymes that are critical for energy production, DNA replication, and protein synthesis. It supports muscle function, aids in nerve signal transmission, and can have a calming effect.
Magnesium helps maintain a regular heartbeat, regulates blood pressure, and promotes overall heart health. It plays a role in bone formation and maintenance, working with calcium and vitamin D.
Magnesium supports immune system function, including immune cell activity. It regulates insulin sensitivity and glucose metabolism, may help lower high blood pressure, and is involved in tissue building and repair.
Magnesium helps maintain proper electrolyte balance for hydration and nerve function.
More about Magnesium at European Food Information Council
A healthy consideration
Even if Cacao is considered a healthy food (not necessarily the sugar-filled chocolate bar) please be aware, that only a balanced diet and a healthy lifestyle can give your body everything you need.
Are there risks of drinking Ceremonial Cacao?
While Ceremonial Cacao is a powerful and generally safe plant medicine, using high / ceremonial doses (typical 35-42g) requires awareness and respect. We want your experience to be safe, comfortable, and deeply rewarding.
💖 Heart Health and Blood Pressure
Cacao is rich in Theobromine, a compound related to caffeine but that provides a gentler, more sustained energy. Theobromine is a cardiovascular stimulant and a strong vasodilator, meaning it increases heart rate and significantly boosts blood flow.
Key Precautions:
Heart Conditions: If you have severe heart conditions (e.g., severe arrhythmia, recent heart attack), or very high blood pressure, please consult your physician first. Cacao's stimulating effect can put extra demand on the heart.
Medication: If you take heart or blood pressure medication, the vasodilating effect of cacao may intensify or interfere with your prescription. Please inform your guide and opt for a microdose (10–15 grams maximum).
🤰 Pregnancy and Breastfeeding
Cacao's stimulants (Theobromine and a small amount of caffeine) do cross the placental barrier and are excreted in breast milk.
Medical Advice: Individuals who are pregnant or breastfeeding should consult their doctor or midwife before consuming ceremonial doses.
Dosage: If cleared, it is strongly recommended to stick to a ceremonial microdose (10–15 grams maximum) to limit the stimulant intake for the baby.
3. MAOI Interactions (Tyramine)
Cacao contains compounds with mild MAOI (monoamine oxidase inhibitor) properties. This means they can interfere with the breakdown of Tyramine in your system, which can be found in aged or fermented foods.
Risk: When excess tyramine builds up, it can rarely cause mild symptoms like headaches, sweating, dizziness, or nausea.
Recommendation: To minimize this risk, we recommend avoiding high-Tyramine foods (aged cheeses, cured meats, fermented foods like soy sauce, red wine, and overripe fruits) 24 hours prior to a ceremony.
Prescription Medication: If you take any mind-altering substances or prescription MAOIs, please consult your physician and discuss the use of cacao.
4. Managing General Side Effects
The body's processing of cacao may sometimes lead to mild, temporary discomfort.
Stimulant/Diuretic Effects: Theobromine's energy can lead to increased heart rate and increased urination.
Solution: Hydrate generously before, during, and after the ceremony. Avoid consuming cacao within 4–6 hours of bedtime.
Blood Sugar: Post-cacao fatigue or sleepiness may occur as blood sugar levels drop.
Solution: Ensure you have a light, healthy meal 2–3 hours before the ceremony.
Sensitivities: While a true allergy is rare, some may experience intolerance (bloating, headaches). If you suspect a persistent adverse reaction, please consult a healthcare professional.
Heavy metals
If cacao is grown on specific types of volcanic soil, it can contain a lot of cadmium and if it is grown under industrial pollution it also can contain lead.
European Union (EU) authorities have therefore issued warnings regarding the consumption of (dark) chocolate, and as of 2019, they have set a maximum allowable limit of 0.8 PPM (mg/kg) for cadmium content. Commercial suppliers are aiming therefore for an even lower limit of 0.5 PPM in the beans.
Our supplier has achieved a cadmium level lower than 0,16 PPM - and 0,0 PPM of lead
For comparison, the EU regulation allow wheat grains and leafy greens to contain up to 0,2 PPM of cadmium.
Is Cacao a psychedelic?
While Cacao contains various stimulant compounds, it is not known to produce psychedelic experiences. Even after consuming a signifcant amount of Ceremonial Cacao, you will remain fully functional and able to perform normal activities such as going to the bathroom, writing a note, or driving a car.
Cacao is a mild psychoactive stimulant, not a hallucinogenic drug!
Psychoactive substances, also known as a psychotropic drugs, is a substances that can alter a person's mental state, mood, perception, consciousness, or behavior. These substances can affect the brain and the central nervous system, resulting in changes in thoughts, emotions, and perceptions.
There are several classes of psychoactive substances, e.g. depressants such as alcohol, stimulants such as coffee or cacao, hallucinogens, and dissociatives such as ketamine.
Cacao tends to produce effects typical for mild stimulants, such as increased alertness and a mild mood elevation. It does not produce the intense psychedelic experiences associated with "classic" psychedelic drugs.
We did our very best to give you some valid information, but things are changing fast and the www is big. As there is a ton of information out there, we encourage you to do your own research if you want to dive deeper in to one of the topics.