Did you know that chocolate is actually something you should incorporate into your daily diet? No longer is it considered a candy full of sugars, waxes and fillers. We are not talking about the candy chocolate you find in the grocery store aisle. Now you can eat cold pressed chocolate that is GMO free, gluten free and diabetic friendly.
Why should you eat “Cold Pressed” chocolate?
Did you know that the candy chocolate you find in the stores goes through a dutching process? This means it is cooked at a very high temperature for up to three days. This process affects the antioxidant value of the chocolate including the amount of epicatechins. In a recent study in the jourrnal of Agricultural and Food Chemistry called Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients they found that “Dutch processing caused a loss in both epicatechin (up to 98%) and catechin (up to 80%). The epicatechin/catechin ratio is proposed as a useful and sensitive indicator for the processing history of cacao beans.”
In the article, Cocoa Ingredients “rival penicillin” by Roger Highfield, he mentions that “The health benefits of one ingredient of cocoa are so striking that it “may rival penicillin and anaesthesia in terms of importance to public health”.
The ingredient – epicatechin – can reduce the risk from diseases such as stroke and heart failure, Norman Hollenberg, professor of medicine at Harvard Medical School, told the journal Chemistry & Industry.”
Realizing how valuable epicatechin is to health and the study that shows dutch processing causes a loss of up to 98% of the epicatechin value, it is clear that how a chocolate is processed matters.
Thankfully Beyond The Healthy Chocolate Company found a way to cold press the chocolate, keeping it as close to raw as possible. This keeps in the antioxidant and epicatechin values of the raw cacao. All of the Beyond products show the ORACfn score, the amount of antioxidants in each piece of chocolate. Eating just three pieces of Beyond chocolate a day can increase your antioxidants and epicatechin values which are good for your health.
You already love chocolate. Change Your Chocolate, Change Your Life. It really is that simple. You deserve the good stuff. Try it today!
Beyond chocolates is offering a deal on 13 of the most popular Beyond products which all contain the cold pressed patented dark chocolate. You can now purchase the Welcome “wealth” pack for just $499 shipped.
Small box of Xobiotic, power, Omega squares and the nuggets
14 Serving Beyond Wellness Protein Shake (featured on the cover of the American Journal of Bariatric Medicine-The Bariatrician)
Xovitality Anti-Aging capsules: Antioxidant power, Heart & Brain health & Energy & Immunity Capsules (Each contain a bottle of 28 capsules)
Activ high antioxidant drink “combines the wonderful flavors of unprocessed cacao, açai berries, blueberries and concord grapes, leaving you with a decadent and smooth “dark-chocolate” taste. Activ is ideal for the purist, as it has been formulated with no added colors, no artificial flavors, and no preservatives.”
Beyond Beauty Cream cacao based shampoo and conditioner
Xe energy drink 12 pack (The same one Bill O’Reilly raved about on his Fox news O’Reilly Factor Tip of the Day)
Beyond Beauty Cream anti-aging skin care for men and women (Cacao based neurocosmetic )
You also receive your starter kit so you can get paid to share Beyond products. Find out how you can quickly earn serious money or just get your product for free–It’s all up to you.
Now is the time to Change Your Chocolate.
We are Three Sons Marketing LLC and we have been helping people improve their health with high antioxidant products for the last five years. No matter if you are looking to improve the health of your family or start a new business venture, we are here to help you every step of the way.
Cocoa Ingredient “rivals Penicillin” by Roger Highfield http://www.telegraph.co.uk/news/uknews/1545256/Cocoa-ingredient-rivals-penicillin.html
Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients http://pubs.acs.org/doi/ipdf/10.1021/jf102391q Mark J. Payne*, W. Jeffrey Hurst, Kenneth B. Miller, Craig Rank, and David A. Stuart