The Differences Behind Raw Cold-Pressed Cacao

The Differences Behind Raw Cold-Pressed Cacao

At Levels, we have been committed to providing only the highest quality sports supplement products to you available from day one. Every day, we are stepping up to the challenge of using only the best raw ingredients in all of our products. Each of these incredible raw ingredients from vanilla beans to only the best monk fruit extract have their own story and consumption benefits.

Raw cold-pressed cacao on a spoon

 One of these amazing ingredients includes raw, cold-pressed cacao. Cold-pressed cacao is an Amazonian antioxidant giant! With over 40 times the amount of antioxidants as blueberries, raw, cold-pressed cacao has an exceptional ability to absorb free radicals left in your body from toxins and pollution. In addition, cold-pressed cacao is high in a type of antioxidant called flavanols, natural antidepressants like serotonin, copper and the mineral that is most deficient in the western world, magnesium. Cold-pressed cacao is also the highest plant-based source of iron in nature!

That all sounds great right? Unfortunately, conventional cocoa powders and chocolates are void of these incredible abilities to help the human body. Roasting and processing eliminate a huge amount of the antioxidants that cacao in its raw state can naturally deliver.

But here at Levels, we use cold-pressed cacao in both our Pure Chocolate Whey Protein and Chocolate Mocha Whey Protein. We experimented with sweeteners that complement the complex taste profile of cacao and just the right amount of cacao and we think we did pretty dang good. Let us know what you think, we love to hear your feedback.