Yes, you can! However, it’s recommended to consume a smaller amount. Cacao contains a natural stimulant similar to caffeine, which can increase your heart rate and lower blood pressure.

• During Pregnancy: Have half a heart instead of a full one to enjoy its benefits in moderation.
• While Breastfeeding: As it may slightly affect your baby’s sleep, enjoy Cacao in small amounts (half a heart) after your baby’s nap time.

n recent years, there has been growing concern about the presence of heavy metals in various foods, including cacao. This has been fueled by media reports and scientific studies highlighting the levels of cadmium in cacao beans, which have led to widespread fears about the potential health risks of consuming chocolate and cacao products. However, it is important to put these concerns into perspective and understand the facts surrounding the levels of heavy metals in cacao, particularly cadmium, and how they relate to human health.

What Are Heavy Metals?

Heavy metals are naturally occurring elements that are present in the earth’s crust. While some heavy metals are essential for human health in trace amounts (e.g., iron, zinc), others, like cadmium, lead, and arsenic, can be harmful when consumed in high quantities over long periods of time.

It’s essential to recognize that no food is completely free of trace amounts of heavy metals. These elements are found everywhere in our environment: in air, water, soil, and, as a result, in the foods we eat. Therefore, the presence of heavy metals in cacao or any other food is not unusual or a sign of contamination.

Cadmium in Cacao: The Facts

Cadmium is one of the heavy metals that has garnered attention in relation to cacao. It is primarily absorbed by plants from the soil, and cacao trees are known to be particularly susceptible to cadmium absorption due to the conditions of the soil in which they grow.

However, the amount of **cadmium found in cacao is very low compared to other sources of cadmium exposure. The European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) have established safety guidelines for acceptable levels of cadmium in food. In cacao, the levels are typically well below the limits set by health authorities.

For example, the FDA and EFSA have set limits for cadmium in food products, with dark chocolate (which contains higher cacao content) being subject to these regulations. Even at higher cacao percentages, the levels of cadmium in chocolate products are still far from reaching harmful thresholds.

How Much Cadmium Is Actually in Cacao?

A study published by the FDA found that cadmium concentrations in cacao products are typically around 0.3 to 1.5 micrograms per gram (µg/g). To put this in context, the daily tolerable intake for cadmium set by the World Health Organization (WHO) is approximately 25 µg. Even consuming large amounts of high-cacao chocolate would not come close to reaching this daily limit, making the cadmium exposure from cacao negligible in terms of human health risks.

Furthermore, it’s important to note that cacao beans naturally contain a variety of compounds, including antioxidants, flavonoids, and other beneficial nutrients. These compounds, while not erasing the presence of cadmium, have significant positive effects on human health, such as improving cardiovascular health, reducing inflammation, and enhancing cognitive function.

The Role of the Media: Misleading Information and Fearmongering

The media has been instrumental in amplifying public concerns about cadmium in cacao, often presenting headlines that evoke fear and panic without fully explaining the scientific context. Many reports have sensationalized the findings from cadmium studies, suggesting that regular consumption of cacao or chocolate could lead to serious health issues, such as kidney damage or bone loss. However, these reports rarely provide the full picture, particularly when it comes to the extremely low levels of cadmium typically found in cacao products.

It’s crucial to emphasize that no food is entirely free of heavy metals. Crops grown in soil naturally contain trace amounts of cadmium and other elements, and even highly regulated foods like rice, leafy vegetables, and seafood can contain varying levels of these metals. Cacao is not uniquely contaminated or more dangerous than other foods when it comes to heavy metals.

The real health risk comes from chronic exposure to high levels of cadmium over long periods, usually from environmental sources (such as polluted air and water) or certain occupational exposures. Eating moderate amounts of chocolate or cacao products does not pose a significant risk to human health, especially when consumed as part of a balanced and varied diet.

Balancing the Conversation: The Safety of Cacao

While it’s true that cadmium is a naturally occurring substance in cacao (and many other crops), the actual amount present in chocolate is so low that it poses no meaningful risk to human health. Health authorities, including the EFSA and the FDA, closely monitor cadmium levels in food and ensure that regulatory limits are met.

In fact, when consumed in moderation, cacao and dark chocolate can provide a wealth of health benefits. The antioxidants in cacao, particularly flavonoids, are associated with a range of positive effects, including improved blood flow, better heart health, and enhanced mood. These health benefits far outweigh any potential risks from trace levels of cadmium.

Conclusion

While the media may continue to spread fear and misconceptions about the presence of cadmium in cacao, the reality is that the levels found in cacao products are extremely low and well within safe consumption limits. No food is entirely free from trace amounts of heavy metals, but the benefits of cacao, such as its high antioxidant content and positive effects on health, far outweigh the minimal risks associated with cadmium.

Consumers should be reassured that moderate consumption of cacao as part of a healthy diet does not pose any significant health risk from cadmium or other heavy metals. As with all foods, balance and moderation are key, and the focus should remain on the overall health benefits of cacao, not the exaggerated fears of trace heavy metals.

Ceremonial cacao contains natural caffeine, albeit at a significantly lower concentration than coffee. Its effects are more gradual and subtle, providing a sustained energy boost without the jitteriness commonly associated with coffee.

If you are taking anti-depressants, it’s best to consult your doctor first. Cacao contains compounds that may interact with certain medications, so starting with a small dose is recommended.

If you have high blood pressure, consult with your doctor before consuming ceremonial-grade Cacao as Cacao can increase blood pressure.

The standard serving size is one full heart, but you can adjust the amount based on your sensitivity or needs. Start with a smaller dose (half a heart) if you’re new to Cacao or have specific health concerns. You can increase the amount of hearts based on what your intentions are for it.
1/2 Heart if you are sensitive to caffeine, pregnant or at night time.
1 Heart for a gentle ceremony.
2-3 Hearts to really set an intention, action a project, get creative, manifest or go deep into a spiritual journey/ self inquiry.
4+ Hearts to contact the mothership.

Yes, ceremonial cacao does contain natural caffeine, but in modest amounts. A child-sized serving (about 1/4 to 1/2 of a heart) offers a delightful and safe way to include them in a family ceremony. Introducing children to such meaningful rituals not only fosters quality time together, but also sets an example of self-reflection and mindfulness that can inspire them to value these practices as they grow older. It’s a wonderful opportunity for one-on-one connection or shared moments of togetherness in a group setting.

While both cacao and coffee contain caffeine, cacao offers a smoother and more sustained release of energy. Unlike coffee, which tends to peak and wear off within 2-3 hours, cacao fosters a calm, focused energy that lasts for up to 12 hours, promoting both mental clarity and a sense of heart-centered connection and mindfulness.

Ceremonial cacao is far more than just a drink; it is a powerful plant medicine with deep spiritual and healing qualities. Cacao has long been used in sacred ceremonies to open the heart, connect with one's inner wisdom, and foster spiritual clarity. When consumed with intention, ceremonial cacao acts as a conduit for emotional release, self-reflection, and personal transformation.

The heart-opening properties of cacao help to dissolve barriers around the heart chakra, inviting a profound sense of compassion, love, and emotional balance. It gently encourages you to drop into the present moment, allowing for a deeper connection with yourself and those around you. Cacao’s natural compounds, such as theobromine, help to soothe the nervous system and promote a calm, focused energy that supports meditation, mindfulness, and deep introspection.

This sacred plant medicine is ideal for enhancing practices like meditation, journaling, and creative work. It can help you enter a state of flow, unlocking inspiration and clarity that may be elusive in a more hurried state of mind. Whether you are seeking spiritual insight, emotional healing, or simply a moment of quiet reflection, cacao offers a gentle yet profound space for these practices.

Moreover, ceremonial cacao can help you access your inner guidance. By quieting the noise of the external world, cacao invites you to listen more deeply to your inner voice and intuition. It is an ally for those on a spiritual journey, providing grounding energy and facilitating a deeper connection to higher consciousness. In this sacred space, you may find that your intentions become clearer, your heart feels more open, and your sense of peace and presence is heightened.

Ceremonial cacao is a sacred tool for spiritual nourishment, offering a nourishing bridge between the physical and spiritual realms. Whether you are seeking a moment of stillness, emotional release, or creative inspiration, cacao has the ability to guide you into a deeper understanding of yourself and your spiritual path

2024 experience a huge increase in Cacao prices.

Factors Contributing to the Price Surge

Several key factors have contributed to this significant price increase:

• Supply Shortages: Major cocoa-producing regions in West Africa, particularly Ivory Coast and Ghana, have faced production declines due to adverse weather conditions, diseases like the cacao swollen-shoot virus, and underinvestment. These challenges have led to reduced crop yields and a tighter supply in the global market. - Wall Street Journal
• Increased Demand: Global demand for cocoa products has been rising steadily, with an annual increase of about 3%. This growing demand, coupled with supply constraints, has exerted upward pressure on prices. - Investopedia

We have experienced a 150%+ increase in our supply chain as we continue to offer you quality Cacao from Peru.

What is Cacao Bloom?
Cacao bloom is a natural phenomenon where the fats or sugars in cacao migrate to the surface, forming a white or peachy coating. This often happens due to temperature changes or exposure to moisture during storage. While it may look unusual, cacao bloom is completely harmless and does not affect the quality or flavor of the cacao.

Types of Bloom:

1. Fat Bloom: This occurs when the cacao’s natural fats (cocoa butter) rise to the surface due to fluctuations in temperature.
2. Sugar Bloom: This happens when moisture causes sugar to dissolve and recrystallize on the surface.

Is Cacao Bloom Safe?
Absolutely! Bloomed cacao is still safe to consume and retains all its nutritional and ceremonial qualities. It’s simply a cosmetic change that doesn’t impact its essence.

If your Cacao has arrived with bloom on it then it is likely that it has been met with heat while traveling our fast and sometimes very hot country. It is not a reason for a refund as there is nothing wrong with the Cacao itself.

While we take great care in packaging, we cannot control weather conditions or how the cacao is handled during delivery.