Let’s get real about chocolate. Because life is hard, and chocolate is necessary.
Here’s the juicy bit: do you actually know the difference between cacao and cocoa? A few months ago, I didn’t either. You probably have a tub of something brown sitting in your cupboard right now and may not even know which one it is. And that’s okay, because today we’re sorting it out.
Cacao is the original, pure, real-deal version of chocolate, made by cold-pressing unroasted cacao beans. This method keeps the living enzymes and powerful antioxidants intact. Cocoa, on the other hand, is simply cacao that’s been roasted at a high temperature, stripping away much of its nutrition. To make matters worse, it often has sugar added back in.
So why does this matter? Because cacao is a nutrient powerhouse. It’s packed with iron, magnesium (hello, calm moods and better sleep), and flavonoids, antioxidant superstars that help fight inflammation. It also boosts serotonin and dopamine, which explains why chocolate has that magical ability to lift your mood. Cacao is, quite literally, a mood-boosting superstar.
Yes, cacao can taste a little bitter, but come on, you’ve done harder things in life. And if you want to soften the taste, just add a splash of double cream or a touch of stevia. That way, you get warm, comforting goodness without sugar crashes or insulin spikes.
A quick word of caution: don’t drink cacao right before bed. It contains caffeine and a compound called theobromine, which means instead of drifting into dreamland, you might find yourself reorganizing your sock drawer at 2 a.m.
And before I sign off, here’s one last tip from my kitchen to yours: try taking one of our apple cider vinegar capsules before your meals. This isn’t a fad, it’s science-backed. Studies show apple cider vinegar can reduce insulin spikes by up to 30%. That means fewer cravings, more stable energy, better fat metabolism, and frankly, a happier you.
-Written by Hala Ali, founder of Dietapplements
