It is rich in magnesium and theobromine and very useful in case of weakness
Packaging: 100 grams in a convenient plastic tray.
Packaging: 100 grams in a convenient plastic tray
Origin: Colombia
Packaging: 100 grams in a convenient plastic tray
Preparation:
The husk is left to soak in water for a minimum of two hours or overnight. Then it is boiled for five minutes. The proportions of two tablespoons per cup of water.
It can be drunk alone or with milk
Besides being rich in magnesium, oleic and linoleic acids, vitamins and pectins, cocoa shell is rich in the alkaloid theobromine which gives it its most important virtues on health, being an excellent ally in case of:
- Inflammatory conditions. Theobromine is diuretic and anti-inflammatory, so it is a good complementary treatment to alleviate fluid retention or edema in the body. This will be taken in decoction twice a day at a rate of one tablespoon of cocoa shell per dose.
- Magnesium deficiency. In all types of magnesium deficiencies, cocoa shell decoction provides a good supply of this mineral. Its effects are noticeable in the long term. It can be sweetened with honey or a little whole cane sugar so that it is not too bitter.
- Asthenia. Theobromine is a mild stimulant, so it is a good substitute for coffee, whose caffeine is much more exciting.
- Diarrhea. It is effective for cutting diarrhea and recover the proper functioning of the intestine, with the advantage over other substances that eliminates intestinal pathogenic bacteria, typical of diarrhea
The cocoa shell although it is a natural food, should not be taken by those who have allergies to cocoa derivatives and hypertension, as it is exciting but not as much as coffee
Cocoa has a high content of undesirable fats for our body and a high percentage of oxalic acid. Excessive consumption leaves toxic residues that interfere with the circulatory process and can cause uric acid, cholesterol, etc.
Cocoa has a high content of undesirable fats for our body and a high percentage of oxalic acid
Chocolate can be replaced by the cocoa husk, which is the shell or outer part of the bean and contains only 2.85 to 3.14% fat in relation to the 30 to 50% of cocoa
