Benefits of Raw, Fermented Cacao - For Fun, Fuel or Ceremony

Dear Self-Healer,

If you’ve ever craved something rich, comforting, and energizing all at once… cacao might already be your kind of medicine. But we’re not talking about just any chocolate treat, we’re diving into the Wildly Organic, Raw, Fermented Cacao that nourishes body and spirit.

Whether you’re stirring it into a cozy drink, using it to fuel your day, or connecting with it in ceremony, raw cacao brings depth, vitality, and a whole lot of heart.

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Top 5 Benefits of Raw, Fermented Cacao

Most people think of cacao as “healthy chocolate,” but it’s so much more. This mineral-dense, nervine-active, alkaloid-rich seed can be a powerful terrain support, but even more so when it’s fermented and properly sourced.

Here are some of the benefits:

1. Magnesium Source

Raw cacao is one of the highest plant-based sources of magnesium, a vital mineral many people are deficient in. Magnesium plays a key role in regulating the nervous system, calming the muscles, supporting restful sleep, and keeping the heart in healthy rhythm.

Magnesium supports:
Nervous system repair
Smooth muscle relaxation
Heart rhythm regulation
Bowel motility and sleep cycles

2. Antioxidant Polyphenols

Cacao is loaded with flavonoids, powerful polyphenols that help tone blood vessels, improve circulation, and support a calm, clear complexion. These antioxidants also help regulate inflammatory terrain signals and can offer gentle UV support with regular use.

High in flavonoids that:

Modulate nitric oxide (supports circulation)
May reduce inflammatory terrain markers
Support skin and vascular health
Aid in UV protection if used consistently

3. Iron and Chromium

This mineral-rich seed naturally contains iron and chromium, both essential for oxygen delivery and metabolic balance. Together, they support energy, stamina, and may help maintain stable blood sugar levels when your terrain is nourished.

Assists in oxygen transport
May support balanced glucose response when terrain is mineral-supported

4. Phenylethylamine (PEA)

Often called the “love molecule,” PEA is a natural neurocompound found in raw cacao that encourages focus, uplifted mood, and clarity. It’s a beautiful alternative for those reducing caffeine, offering a gentle, heart-centered boost without the crash.

Naturally occurring neurocompound associated with joy, clarity, and mild euphoria
Enhances focus and mood
Can be a gentle stimulant for people transitioning off coffee

5. Fermented = Easier to Digest

When cacao is fermented (like the wild variety we carry) it becomes more bioavailable and easier on the gut. This process lowers phytic acid and oxalates, improving mineral absorption and supporting sensitive digestive terrain.

The Wildly Organic, Raw Cacao we carry is fermented, which reduces phytic acid and oxalates, improving:

Mineral absorption
Digestive ease
Less terrain disruption in sensitive individuals

Our raw cacao powder is USDA Certified Organic, non-GMO, and Fairtrade Certified, pure, ethical, and deliciously good for you!

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The Downside of Using Cacao (if poorly sourced or misused)

While raw, fermented cacao offers many nourishing benefits, it’s important to understand how quality and personal terrain play a role in how it is received by the body.

Poorly sourced or overused cacao can create imbalances, especially in sensitive individuals or when key minerals like zinc are lacking.

Below are a few important considerations to keep in mind so you can enjoy cacao in a way that supports your whole system.

1. Nervous System Overstimulation

Cacao contains theobromine, a methylxanthine, cousin to caffeine. While it is milder, it can still:

Increase heart rate
Disrupt sleep if consumed late
Aggravate anxiety in Vata-type or highly sensitive terrain

2. Copper-Zinc Imbalance

Cacao is high in copper. Without enough zinc (from diet or terrain depletion), it can:

Contribute to mood swings
Interfere with thyroid regulation
Add to estrogen-dominant patterns in susceptible people

Make sure you are getting enough zinc from your diet or take zinc picolinate 50mg with food daily.

3. Oxalates (in non-fermented forms)

Unfermented cacao is high in oxalates, which:

Can bind minerals
Irritate the kidneys and joints in some people

4. Heavy Metal Contamination

Commercial cacao (especially from Africa) may be contaminated with lead or cadmium. The Wildly Organic brand we carry is tested and ethically sourced.

5. Caffeine & Theobromine Content

Raw cacao contains no actual caffeine, but theobromine, which:

Is a stimulant, but gentler and longer-lasting than caffeine
Doesn’t spike cortisol the same way
Acts more on the heart and lungs than the brain
Average cacao beverage = about 5–20 mg theobromine per cup
Compared to coffee = 80–120 mg caffeine

If you’re caffeine-free, cacao may still give you a mild “hum”, but for most people, it’s far gentler and doesn’t trigger a crash.

How to Use Raw Cacao:

Add 1-2 tsp high quality cacao powder in hot water with raw honey, medicinal mushrooms, or adaptogens.
Add MCT oil, ghee, or coconut cream for brain and hormone support.
Blend with collagen, sea salt, cinnamon, or even maca for mood.

Avoid after 3-4 pm if you’re sensitive or working on thyroid/adrenal repair.

Take magnesium (internally or topically) alongside to support theobromine metabolism.

Whether you’re sipping for energy, nourishment, or sacred connection, we invite you to enjoy a cup of raw cacao in whatever way feels right for you. Let it be a moment of warmth, intention, and care, for your body, your heart, and your healing path.

Rooted in wellness and joy,

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Amandha D Vollmer (ADV)
BSc, Herbalist, Reiki Master,
Holistic Health Practitioner,
Degree of Doctor of Naturopathic Medicine

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