RAW means that the beans and the chocolate have never been processed at temperatures above 42 degrees to ensure the highest retention of antioxidants.
Cacao is an incredibly rich source of magnesium and other essential minerals like calcium, zinc, iron, copper, sulfur and potassium.
RAW chocolate contains normally no additives and no refined sugar. RAW chocolate is commonly sweetened by nectar of the Agave plant. The glycemic value* of agave is considerably lower than other sugars.
* The glycemic index is a way of measuring the impact of foods on the blood sugar level. Glucose is given a rating of 100, and all other foods are measured relative to that. Foods above 100 are foods whose carbohydrates digest very quickly and are likely to raise the blood sugar immediately, while those with an index lower than 100 have less impact on the blood sugar.
High antioxidant content
Cocoa provides an excellent source of antioxidants. Cacao contain 10 grams of antioxidants per 100 grams of beans. This is a 10% antioxidant concentration level! The antioxidants in cacao are very stable and easily metabolized by the body. Dark chocolate and RAW chocolate especially contain numerous types of high-quality antioxidants in large amounts. The kinds of antioxidants found in chocolate are called polyphenols. Dark fruits like blueberries and açai berries also have a very high antioxidant content.
There are several types of scientific test available to measure the quantity of antioxidants in a product. The main tests are known as the ORAC (oxygen radical absorbance capacity), the HORAC (hydrogen radical absorbance capacity), and the NORAC (nitrogen radical absorbance capacity). These tests measure a given food's antioxidant content. The values determined by these tests help scientist rate different products based on their antioxidant properties.
Dark chocolate and raw chocolate especially have very high antioxidant levels in terms of ORAC, NORAC, HORAC, total phenols and epicatechins.
Check ORAC here: http://oracvalues.com.
How antioxidants work
Antioxidants work by protecting your cells from damaging molecules called free radicals. Free radicals are basically unstable oxygen molecules that can trigger changes in the structure of normally healthy cells. This damage is thought to be an underlying cause of many chronic diseases. Antioxidants neutralize free radicals.
Free radicals are a natural by-product of life, but as we get older the natural antioxidants our body makes to fight them off begin to decline, experts say. The best way to recharge your antioxidant power is to get them through your diet.