HANDS DOWN, THE BEST CACAO WE'VE SOURCED IN THE HISTORY OF GIDDY YO!
AND WHAT THIS MEANS FOR YOU
PLUS: 5 Mistakes Most People Make When Consuming Cacao (and how to avoid them). Tips and ideas below ↓
- A Word From The Bird (Founder & President, Bridgitte Longshore) -
After 9 long months, our new cacao is here. I knew it would be incredible, but what we received EXCEEDED my expectations!
Our exceptional true Criollo cacao is hands down, by far, the best cacao we have EVER sourced. Since inception of the company, we have sourced only high-quality beans, and this time we hit the jackpot and here's why:
Our cacao is sourced from the Pangoa district within the Junin region of Peru, where it grows among the coca, so it's a region you do not want to find yourself in- despite producing some of the best cacao known to mankind. Our beans are certified 100% organic, fully traceable, always lab tested and contain some of the lowest levels of heavy metals in Peru. At the supplier level the beans are also certified Kosher, Fair Trade and BRC certified, which is the most stringent certification regarding food safety, traceability and quality. Food fraud is very real friends, there's no messing around here.
After fermentation and drying, the beans are toasted at a low temperature (45 C) for 60 minutes, followed by an essential kill step of toasting for 1 minute at 90 degrees to kill any potential e-coli or salmonella from the raw material. The cacao is tested for microbiological, heavy metals and pesticides. Once in Canada, Giddy Yo sends samples for 3rd party lab testing.
WHAT THIS MEANS FOR YOU: Don't expect our Peruvian cacao to taste like our previous Ecuadorian cacao. It's different and it's better. The Criollo flavour profile is fresh and fruity revealing notes of dried fruits and subtle floral hints- less bitter, rare. Our beans contain more heat-sensitive antioxidant molecules due to the minimal heat used - it's more 'raw' than our Ecuadorian, and the notes are more complex and layered. We know you care about nutrition AND flavour, and folks, it has both. And fyi, the paste is no longer in 'wafers' but in chunks. Please don't complain about this, it is what it is, and you've hit the jackpot with this cacao, so let's be thankful!
WHY PERU: Peru has the reputation of growing some of the best tasting cacao in the world. I chose my supplier based on their ability to source according to my stringent specs, for producing only certified organic derivatives, for their allergen-free facility (free of nuts/ dairy/ soy/ gluten/ GMOs), the owner is Canadian and thus no language or cultural barriers to overcome, and offers full transparency, excellent reputation, pride of workmanship, ethics and morals. They're outstanding in the field, and the cacao knocked my socks off!
(Keep reading below) for more about the incredible benefits of this superfood and why doctors prescribe Giddy Yo to their patients.
There are things we need to look out for when choosing cacao, so without further ado let's explore the:
5 COMMON MISTAKES PEOPLE MAKE WHEN CHOOSING CACAO
1. Choosing Low Quality Cacao
The Mistake: Choosing your cacao based on price. Cacao is a traded commodity and one of the most loved foods in the world, the demand is great and increasing, and thus food fraud in this business is a real thing. As a commodity in great demand, and as of late, the supply dwindling, prices are at all time highs. As a buyer of cacao, if I wanted to pay less, I could have.
- I could purchase a lower quality species, such as the common CCN51 clone.
- I could purchase non-organic and non-Fair Trade beans.
- My processor could mix cacao skins into cacao paste & powder – up to 60%!
- I could purchase beans from diseased pods (I've personally witnessed this).
- I could request the addition of cheap additives/ fillers/ sugars/ colours.
- I could roast the heck outta the beans to create a flavour profile that would be more familiar with a larger audience.
- Etc.
But not on my watch. It's unfortunate that these practices (and more) exist, and more frequently than we are aware.
When any of the above conditions are met, your cacao will not only taste inferior (and more bitter), but it will also contain fewer health benefits and can make you feel jittery and potentially unwell.
The Fix: Look for certified organic, specialty cacao. Buy your cacao from trusted sources who care about quality and food safety. Quality costs more, it's just the way it is. These products ensure higher nutrient levels and fewer contaminants. At Giddy Yo we 3rd party lab test raw materials to ensure what you're eating is truly safe. In the Canadian world of ceremonial cacao (we will dive into that another day), we are a trusted source, and we love our people for trusting us as their partners in health.
2. Using Dutch Process Cocoa vs Cacao Powder The Mistake: Many people confuse Dutch process cocoa powder with 'minimally processed cacao'. Yes, we are talking about your Mama's brown box of powder. To create dutch-process cocoa powder, the beans are washed in an alkalizing solution (potassium or sodium bicarbonate) to reduce the natural acidity, making it less bitter and a much darker colour. In addition, conventional dutched and non-dutched cocoa (and most 'organic' cacao) is processed using high heat, which reduces its antioxidant and polyphenol content. You may enjoy the flavour of a highly roasted cacao, we get it, but folks, the extra $ is worth the nutritional benefits of the real deal. Hard pass.
The Fix: Do your research and use discernment. Email a potential supplier your questions! Choose a trusted brand who offers minimally processed specialty cacao.
3. Choosing Milk Chocolate vs Dark Chocolate The Mistake: Most humans in North America consume too much sugar, we all know this, and a growing number of people are developing allergies to the milk sold in N.A. Some studies have shown that milk ingredients may diminish the bioavailability of flavanols in cacao. A typical milk chocolate bar contains 45-65% sugar and milk powder, the remaining 35-55% is cocoa. Enough said. Dark is where it's at.
The Fix: We suggest you choose a dark chocolate with a minimum cacao content of 70%. Giddy Yo chocolate bars are food, not candy. Straight up - you simply feel better after eating it.
4. Overheating Cacao The Mistake: Exposing cacao to high temperatures destroys many of its beneficial compounds, especially flavonoids and organic compounds.
The Fix: Do your best to use the lowest heat setting when preparing your cacao creations. Avoid boiling cacao, and instead, gently warm the liquid (milk/water) to maintain the nutrient profile. Polyphenols and other beneficial compounds found in cacao, specifically anandamide (ANA) known as the 'bliss' molecule, and phenethylamine (PEA), which produces chocolate's positive effects on mood, are heat sensitive, and thus we want to keep the heat to a minimum thus maintaining maximum benefit! When using cacao paste and butter, try first grating, or chopping in food processor, or chopping into small pieces with a knife, as it melts easier and faster this way. Cacao melts at body temperature so you don't need to use much heat. Add beans, nibs and powder straight into your smoothies/ bowls etc.Store your cacao in a cool, dark place, away from heat/ moisture/ odours to preserve quality and prevent mold growth.
5. Improper Storage The Mistake: Storing your cacao in containers that have an odour (i.e. that previously stored garlic, or onions or cinnamon, or), or in the fridge (odours) or in improperly sealed containers, or in a high moisture environment, can make your once chocolatey cacao have subtle (and not so subtle) 'off' flavours. Due to the naturally high fat content of cacao (our derivatives contain 10-50% fat depending on which product), cacao derivatives are very susceptible to odour absorption!
The Fix: If you want to keep your cacao and chocolate bars tasting as amazing as when you first opened the bar or bag, store them properly in clean mason jars (make sure the lid is not smelly) or other appropriate containers. If stocking up is your jam, store in food safe buckets – there are many online options- and be sure to wash containers well before using!
One of the many beautiful things about cacao is that when processed and stored properly, it has an EPIC shelf life. The fat naturally found in cacao is very stable, so never hesitate to stock up on cacao!
KEEP READING BELOW TO FIND OUT HOW CACAO CAN STIMULATE STEM CELL GROWTH and more! This science stuff is very cool!
SHOP GIDDY YO TODAY for yourself, your fam or a loved one. Giddy Yo foods also makes GREAT gifts.
DOCTORS PRESCRIBE GIDDY YO to their patients
Now, the good stuff.
For those of us in the know, we understand the importance and benefits of consuming the superfood know as cacao (kakow)!
Among the many benefits of cacao (including the consumption of dark chocolate), one interesting benefit is the positive impact on stem cell growth. Wow.
Listen to Dr William Li talking about cacao and stem cells in this 16 minute video!
Stem cells are cells with the potential to develop into many different types of cells in the body. They serve as a repair system for the body. Given their unique regenerative abilities, stem cells offer new potentials for treating diseases such as diabetes, and heart disease.
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HEALTH BENEFITS OF ORGANIC, HIGH-QUALITY CACAO
1. Rich in Antioxidants - Cacao contains flavonoids, which are powerful antioxidants that protect cells from oxidative stress. These compounds help reduce inflammation. Minimally processed cacao powder ranks very high in terms of antioxidant properties and subsequent health benefits. For example, a 2003 study in the Journal of Agricultural and Food Chemistry found that a cup of hot 'cocoa' (using pure cocoa powder) had close to double the amount of antioxidants than a glass of red wine, more than double the amount of green tea, and four to five times more than black tea. Antioxidant-rich cacao has been consumed for about 2,600-years, and certain native tribes, such as the Kuna tribe who regularly consume cacao drinks, may owe their extremely low rates of cardiovascular disease to this heart healthy food.
2. Boosts Mood and Cognitive Function Theobromine and phenylethylamine (PEA) in cacao stimulate brain activity and increase the production of serotonin, which improves mood and reduces anxiety. Regular cacao consumption has been linked to improved memory and cognitive function and reduced symptoms of depression. Eat chocolate - feel Giddy. We're not making this up!
3. Improves Cardiovascular Health The flavonoids in cacao promote better blood flow by relaxing blood vessels, which reduces blood pressure and improves circulation. Cacao also raises high-density lipoprotein (HDL) levels (good cholesterol) while lowering low-density lipoprotein (LDL) (bad cholesterol). Take that to heart.
4. Supports Digestive Health The fiber in cacao helps maintain healthy digestion and promotes the growth of beneficial gut bacteria. It can also improve bowel regularity. We have a customer who buys Giddy Yo chocolate for his Mom as it's the only thing that works to keep her regular!
5. Rich Source of Magnesium and Iron Cacao is high in magnesium, an essential mineral for brain function, muscle function, energy production, nerve health and more. It also contains iron, which is essential for red blood cell production and oxygen transport in the body. Almost every one of us lack magnesium, and women crave chocolate during certain times of the month for a good reason.
Reference Links:
https://www.ncbi.nlm.nih.gov/
https://www.sciencedirect.com/
https://www.ncbi.nlm.nih.gov/
