Welcome to Mayesa’s BlogPosts Tagged ‘cacao’February: American Heart MonthFebruary 12, 2016 February is a very busy month for celebrating the heart. For most of us, we immediately think of Valentine’s Day. Have you ever wondered how the connection of the heart and love came to be? Scientifically speaking, here’s how it works: The brain sends signals to the adrenal gland, which secretes hormones such as adrenaline, epinephrine and norepinephrine. They flow through the blood and cause the heart to beat faster and stronger. But what if you aren’t taking care of your heart, scientifically speaking? We would like to take a step away from celebrating candy and chocolates to highlighting the importance of a strong heart and, more specifically, the strong heart of women. (more…)
Categories Healthy Lifestyle
Delicious and Healthy Recipes with MayesaJuly 22, 2015
Categories Active Lifestyle, Cacao, Dark Chocolate, Dark Chocolate Bliss, Fair trade cacao, Gluten-Free, Health, Health and Fitness, Healthy Chocolate, Healthy Choices, Healthy Eating, Healthy Family Eating, Healthy Foods, Healthy Lifestyle, Healthy Snacks, Heart-Healthy, Kids Eating Right, Mayesa Recipes, Natural Energy Boost, News and Information, No caffeine in Dark Chocolate, Non GMO, Nutrition, Organic Cacao, Pea Protein, Probiotics, Staying Healthy During the Summer, Summertime, Theobromine, Vegan
Blissed Out! The Science Behind Why Dark Chocolate Makes You Feel GoodMarch 19, 2015
Categories Cacao, Dark Chocolate, Dark Chocolate Bliss, Healthy Chocolate, History of Chocolate, Mood Booster, Natural Energy Boost, Organic Cacao, Raw Cacao
Sweet Truths for Your Sweet Tooth: Top Five Facts About the Heart Healthiness of Dark ChocolateFebruary 8, 2015
Categories Cacao, Dark Chocolate, Health, Healthy Chocolate, Healthy Lifestyle, Heart-Healthy, National Heart Health Month, News and Information, Nutrition, Organic Cacao, Valentine's Day
Dark Chocolate and Healthy Living!December 26, 2014
 Comments Off on Dark Chocolate and Healthy Living!Heart-Healthy Chocolate for Valentine’s DayDecember 12, 2014
Hearts, chocolate, and Valentine’s Day have gone together like hands in gloves for decades. But it’s just recently that science has been putting its stamp of approval on dark chocolate as a true benefit of a healthy heart. Cacao is being studied more and more, and the findings are exciting for chocolate lovers. It turns out that “Healthy Chocolate” is a real concept. In fact, dark chocolate, the same type that is in Mayesa drinks, has been recently cited by some top health professionals and researchers as the single most exciting health food. In universities and research labs across the U.S. and around the world scientifically-designed medical studies are showing that there is a positive correlation between organic cacao and a reduction in the risk of developing heart disease. The flavanols contained in cacao have been found to act as “cardio-protective” agents. Benefits of consuming dark chocolate like that found in Mayesa: 1. Effect on Arteries and Veins In a study published in the Journal of the American College of Cardiology, results showed 47% improvement in how much the arteries dilated. There was also indication that an increase in cells occurred that are produced in the bone marrow and that can develop into the structural cells that line and repair the arteries and veins. In another study with a sample of over 2200 patients, the more cacao that was eaten, the fewer clogged arteries were found. Cacao consumption has also been found to improve arterial flow in smokers. 2. Effect on Cholesterol It appears that the antioxidants in cacao can prevent the oxidation of LDL-cholesterol relating to the mechanism of protection in heart disease. Studies have shown that people with both normal and elevated cholesterol levels, who ingested cacao powder mixed with hot water lowered LDL (bad cholesterol) and increased HDL (good cholesterol). All three doses of high-flavanol cacao powder – 13, 19.5, and 26 g/day – proved beneficial. If you’re wondering, 26 grams of powder is about a quarter cup. 3. Effect on Blood Pressure Research pretty consistently shows that dark chocolate consumption is related to lower blood pressure readings. For example, one study found that fifteen days of eating dark chocolate lowered blood pressure in healthy subjects. Another study used flavanol-rich cacao to increase nitric oxide production in healthy humans which dilated the blood vessels thus lowering blood pressure. Still another study found that eating dark chocolate improved circulation directly to the heart. Valentine’s Day Super Food Cacao is a superfood for all seasons, and especially for Valentine’s Day. Valentine chocolates are generally presented in a heart-shaped box, or are created in the shape of a heart. And now science is telling us that dark chocolate – is actually “heart-healthy!” It’s important to note that it is cacao (dark chocolate) that is indicated as an element that helps reduce heart disease. The more sugars and fats that are added to chocolate as it is refined and used to manufacture chocolate products used in candy and other chocolate sweets, the further away you get from the health benefits of cacao. Both the American Heart Association and the American Medical Association recommend eating a moderate amount of dark chocolate every day to contribute to maintaining a healthy heart. So, enjoy your Valentine’s Day chocolate – just make sure it is quality dark chocolate.
Comments Off on Heart-Healthy Chocolate for Valentine’s DayOne More Reason to Drink Mayesa: Dark Chocolate is a Probiotic!December 4, 2014
Comments Off on One More Reason to Drink Mayesa: Dark Chocolate is a Probiotic!New Year Resolution – Eat More (Healthy) Chocolate!December 17, 2012
This year you can keep that resolution – because it will be fun, delicious, and maybe even decadent! Who wouldn’t want to stick to a resolution like that? From the Ochanomizu University in Tokyo to the University of Cambridge in England, and dozens of universities and research labs across the United States, scientifically-designed medical studies are showing that there is a positive correlation between healthy organic cacao and a reduction in the risk of developing heart disease. The flavanols contained in cacao have been found to act as “cardioprotective” agents. Although the mechanisms behind this effect are still under investigation, cacao is thought to possibly exert its benefits on cardiovascular health by activation of nitric oxide and antioxidant and anti-inflammatory effects. The flavanols have chemical structures favoring antioxidant actions such as free radical scavenging and chelation of metals. In addition, it appears that the antioxidants in cacao can prevent the oxidation of LDL-cholesterol relating to the mechanism of protection in heart disease. In a study published in the Journal of the American College of Cardiology, results showed 47% improvement in “endothelium function,” which measures how much the arteries dilated. There was also indication that there was an increase in cells that are produced in the bone marrow and that can develop into the structural cells that line and repair the arteries and veins. It’s important to note that it is raw cacao that is indicated as an element that helps reduce heart disease. The more sugars and fats that are added to chocolate as it is refined and used to manufacture chocolate products used in hot chocolate beverages, chocolate milk, candy and other chocolate sweets, the further away you get from the health benefits of raw cacao. Drinking delicious, healthy chocolate Mayesa – in its Original Cacao flavor and its Cacao Mint flavor – can both satisfy your chocolate cravings, and offer possible health benefits as well!
Comments Off on New Year Resolution – Eat More (Healthy) Chocolate!Chocolate as the Perfect Gift – When Did it Start?December 14, 2012
When the Aztecs conquered the Mesoamerican lands in the 1400s, they, too, became enamored with the great cacao bean, and required that the people they conquered pay their tribute in cacao seeds. The Aztecs favored cacao beans above gold, and the beans soon became the society’s form of money. Since the Mayans and Aztecs also used cacao beans, and the chocolate drink made from them, as gifts to their gods in religious ceremonies, you could say that the practice of giving chocolate as a precious gift originated here. Used as it was in their religion, the Mayans and Aztecs considered the cacao bean and the chocolate drink made from it to be sacred. For this reason only the elite of their societies were allowed the privilege of drinking the beverage. These included the rulers, priests, and decorated soldiers, with an honored merchant occasionally included. Enter the Spanish Conquistadors, who marched across Mesoamerica beginning in the first part of the 16th Century. Cortez had been sent by the Spanish king to seek out the gold known to be heavily used by the Aztecs. So Cortez and his men were surprised to find that the Aztecs did not use gold as their form of money, but instead prized the lowly looking cacao bean. After watching the Aztecs enjoying a chocolate drink, the Spaniards indulged, became fans, and started shipping cacao beans back to Spain, resulting in Europe’s first contact with chocolate. Interestingly, although Columbus actually brought cacao beans back to the Spanish court years earlier, the Spaniards had no idea what to do with them, and it was left to Cortez to learn from the Aztecs the rich secret of cacao. Anytime you are looking for the perfect chocolate gift, the perfect answer is Mayasa – it’s not only delicious but healthy chocolate, too! Image Credit: maya-aztec.com
Comments Off on Chocolate as the Perfect Gift – When Did it Start?What is the Difference Between “Cacao” and “Cocoa”?December 20, 2011
Today the FDA defines cacao as the source bean, and cocoa powder (along with chocolate liquor and cocoa butter) as products. At the time these products are processed from the cacao bean, they are still raw and unsweetened. It’s when a long refining process that adds sugar, other flavorings, and chemicals to lengthen shelf life are added to the chocolate product that “cocoa” veers widely from natural, raw, cacao. And during the refining process much of the antioxidants are destroyed by the heat. Since that is what most consumers think of as cocoa, that’s where the difference lies. Most chocolate candy, cakes, cookies, ice cream and milk sold to the American public contain only 10% raw cocoa and the other 90% is made up of high caloric, high carbohydrate sugar, cream, oils, etc. Many of these commercial items contain transfats, and up to 40 grams of sugar. For example, “milk chocolate” contains just 10% pure chocolate liquor while dark chocolate has a minimum of 75%. When sold as candy bars, both, of course, also contain sugars and fats. This is why it’s been hammered into our heads for years that to eat healthy is to stay away from chocolate, and no wonder since chocolate in the supermarket form has had most of the original nutritional qualities processed out. Mayesa uses organic raw cacao. In this state cacao contains the highest concentration of antioxidants by weight – more than acai, blueberries, pomegranates, red wine and goji berries. It is also a natural source of iron, magnesium, and theobromine (which supports the cardiovascular system). When you drink Mayesa, you are getting all of the rich chocolate flavor and natural nutrients of cacao, and none of the refined sugars, transfats , and nutrient loss of that “other cocoa.” Photo Credit: zupas.com Comments Off on What is the Difference Between “Cacao” and “Cocoa”?
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