Introduction to the secrets of Cacao

Its secret lies in the theobromine, "food of the gods'", a precious substance that affects the pineal gland
and heart. This is a multidimensional medium that accelerates the inner transformation and facilitates
creativity and spiritual upliftment. It achieves an opening which pushes the individual to "cleanse"
elements that limit him/her emotionally, mentally and spiritually. (provided he/she is already in contact with
the Source, something rare to find in our degenerate times. For such an individual, all circumstances in
life provide opportunities for growth, cacao being a special treat!)
In South America it is consumed ritually. They honor it calling it "the river that flows directly to the heart."
They believe that it opens the heart and allows relationships based on love. It facilitates the cleansing of
psychic and emotional pain and releases the weights from the body and mind. According to a myth of the
indigenous, whenever the balance between man and nature is threatened, cacao arrives from the rainforests to open people's hearts for the planet to return to a harmonious state.
The degradation of Cacao
Few know the secret hidden in cacao. Experience of the beneficial effects of the indigenous seeds of
cacao. The modern western way of leveling everything out, ruined also this exquisite fruit. In the process
of making chocolate or cocoa powder (even the organic one), it loses its most important component, the
theobromine, by approximately 97%, thereby its properties are completely unknown. It is not only the
processing to blame. In the countries where cacao is grown, very few farmers are conscientious. Mostly
they cultivate hybrids that produce more quantity rather than the less producing but superior indigenous
variety. Also because they do not visit their farms so often, along with the ripe fruit, they collect the unripe
and overripe ones thus reducing its quality. Also they do not implement the necessary but painstaking
process of fermentation before they dry it. In the proper cocoa beans, the theobromine, and tannins are in
balance. Thus they influence the body in a very different way than the chocolate and the cocoa powder.
In those, because the tannins predominate, they cause an unnatural stimulation which apart from not
been able to infuse in our totality (problem of all processed foods), are also harmful and when combined
with sugar they promote diabetes. They become easily addictive and together with an initial pleasant fake
stimulation of the tannins with the known effects, they cause excitability and nervousness, irritability,
difficulty concentrating and severely irritate the liver. The addictive, childrens diet, that includes chocolate
in all possible versions, contributes greatly to progressive subtle changes in the nerve and mental
functions of the children, tomorrow's adults.
Prerequisites for taking it.
Due to the mutation we are suffering in our time, it is not easy for us to feel the effect of cocoa seeds.
Below are some obstacles that with a bit of good will we can overcome and then take full advantage from
the Cacao.
: 1) It helps to have relatively good health, especially a healthy heart and liver.
2) Addictive substances such as drugs and other stimulants (other than the damage that are causing in
our system) predominate in the body and demand exclusivity, preventing some other substance to give its
effect; especially cocoa, because of its high vibration tends to rout them out. Conclusion, someone with
serious addictions, cannot reap any benefit from cocoa beans.

3) It helps to be fully rehabilitated from addictive substances, i.e. to not vacillate from oppression because
of abstinence with withdrawal symptoms and on the other hand sometimes go back to them.
4) It is essential to have fasted a few hours before taking it. Otherwise you may vomit. With the
instructions given to not drink more than what suits you, there will be no problem on an empty stomach
and intestine.
5) If the one who drinks it is over cerebral, will only feel a nice brain stimulation and nothing else, even if
the Cocoa mainly has to do with the heart and the pineal gland.
6) If you are going through a difficult emotional period, cocoa with the opening of the heart, frees the
emotions and could even trigger crying. Its purpose however is to release rather than cause you to
become obsessed. So people with psychosis better not take it.
How you take it
Due to the different influences of modern life, unless you take initially a large dose(around 42 g), your
body does not recognize it. Possibly, may not even recognize it from the first time, needing second and
third, and that is due to us been stuckin just about anything, physical, emotional or mental that we have
embraced and refuse to let go. The Cacao helps us to realize where we are at and get back in the flow.
Everyone has his/her rhythm and nothing should be done with pressure. After some time, depending on
the state of our consciousness, we will not need to take such a high dose, a small amount, or chewing
some seeds occasionally will suffice. There are some people who can feel it right away with a much
smaller dose. So, it should be drunk on an empty stomach very slowly during the period of one hour. It is
advised to drink water at the same time and if you do not make it a cream in the manner described below,
to chew well at the nibs in the blend and on the bottom of your cup. Drinking it slowly, if you feel at any
moment that you had enough, stop, and the rest keep it in the refrigerator for the next time. Give yourself
free time at least 3 hours to allow the cacao to do its work. However, even if you have to lets say run
errands in the city, it will help you do everything very efficiently. It does whatever we decide it to do.
Additional information
The truth is that cocoa is a food that does not grow in temperate climates, so it is not suitable for those
who have strong ties to their place, earth, land and its native characteristics. But because some are
"citizens of Gaia", other parameters come into play and they can benefit from it if consumed in
moderation. We decide what is best to do for us.
Cocoa does not act like a drug that takes you to its journey. On the contrary it acts like a facilitator in your
path. It works with you right where you are. It brings you up to the door, but it does not push you to open
and go in. This is up to you. The only thing someone else or something else can do for you, is to provide
you with support in your own path.
Those who are allergic to chocolate may find that they are not allergic to cocoa beans. The tests done to
check your intolerance to certain foods, use as a tester chocolate and cocoa powder, not the seeds. So
even if the test shows intolerance, the seeds are something different. The theobromine that they contain
neutralizes the tannins, which are the cause of allergies.
How you prepare it
Best of all is to process your own! Second best is to get the indigenous seeds without the peel (best from
Guatemala) (seeds are almost black and the skin is brown). Third best is fresh nibs of good quality with

no skins or brown pieces. Last is seeds with the peels (they must be removed as they have fungus and
particles of dead insects). The reason for this, is that the peel removal process is slow. They need to be
lightly roasted in the pan stirring constantly to make the skin friable to remove it easily. Another alternative
is to soak for an hour. In this way, the peeling takes a little longer, and then the seeds have to be dried (if
they will not be eaten right away). Nibs or whole, dry, seeds are ground in a blender (or in a coffee bean
blender) Do not persist as the butter heats up and sticks. Wait until it cools, stir and grind again. Then
pass it through a screen to get the fine powder. Alternatively, use the blender (not a food processor) to
mix about 150 g (or more) cacao powder (the one ground before and even better the left overs from the
screen too hard to be ground fine) adding only as much water as needed for the blender to move
everything around and make a thick soup (here the coarse bits melt) as thick as possible. Keep this
cocoa cream in the fridge (keeps a long time) and when the time comes to drink it, in a glass of warm or
hot water, mix as many spoons as you want (a dose of 42gr would be about 80gr with the water). Add
also some brown sugar (if you cannot bare the bitterness) and ginger or cayenne for better assimilation.
Stored over a month it may get some mold. It is superficial, remove it and use it without fear.
Composition.
The seeds contain powerful antioxidants, Potassium, Magnesium, Calcium and Copper, numerous
vitamins, caffeine, protein, saturated fat and other nutrients. A total of 300 substances that act on
the nervous system, including the most important one, the b-phenylethylamine, a natural alkaloid called
"the molecule of love" the theobromine. Also it causes the secretion of endorphins (natural opiates of the
body) or hormones of happiness, secreted when we are in love and create a sense of euphoria. It also
enhances serotonin production, a protein with antidepressant and calming action. Consuming the seeds,
the "good" intestinal bacteria, such as Bifidobacterium (Bifidobacterium), in turn create anti-inflammatory
substances that benefit our organism and especially our heart. When these substances are absorbed by
the body, they reduce inflammation in the cardiovascular tissue and thus in the long run they reduce the
risk of stroke.
So ....
After this fairly informative article, you could "introduce yourself" to the Cacao secrets at home even by
yourself or with another person. If you were to take it with a group of people, there is a different dynamic
as you already know. Therefore, you could introduce Cacao to your friends and get together to take it.
Best place for this "introduction" is nature, the wilder the better.
The best cocoa in the world is cultivated by Indians in Guatemala that you can mail order it.