If you understand the chemical effects of exercise and competition on your body then you should also be able understand why the antioxidants and neurotransmitters available from organic cocoa can help to improve your athletic performance and reduce your recovery time. In order to attain the benefits that cocoa has to offer, however, it should be taken in as raw a state as possible, and cocoa processed into a hot drink or into chocolate is not as powerful as the natural bean.

Our health comes down to the health of our cells. They literally make up our entire bodies, so it makes sense that if they’re in good working condition, so are we. When our cells can’t do their job properly complications arise, and we experience the so-called side-effects of aging. The formula for aging, from this perspective, is mistakes over time – small mistakes your cells make that compound and snowball out of control. One such mistake is electron loss over time, but taking anti-oxidant supplements isn’t enough to fix this because of an associated problem – cellular ‘current’ loss. Let’s look at why this is the case and what we can do about it:

rganic cocoa does much more than just improve the taste of the product. It supplies more antioxidants than red wine or green tea, helping to fight cancer-causing free radicals in the body. Cocoa contains several neurotransmitters, such as serotonin, dopamine and andandamide, which help improve mood. It also contains the appetite-suppressant Phenyl Ethyl Amine (PEA), a compound that controls alertness and mental awareness.

Our body’s energy is produced through a process known as cellular respiration: this is where your cells use the nutrients you’ve ingested through food, along with the air you breathe, and transform them into adenosine triphosphate (ATP) – the fuel for cellular energy. For a cell to ‘breathe’ at optimal levels, there are two systems that need to balance each other: oxidative and reductive.