Cacao And Maca
I was wondering if anyone had any experience preparing cacao properly? I'm Panamanian and in Panama the Kuna natives have one of the lowest rates of cardiovascular disease, and it is supposedly attributed to their consumption of cacao by a Harvard study that took 20 years to finish (so I heard). Regardless, most people who are bulletproof are aware of the benefits of cacao, but the Kuna natives and many other cultures in Central and South America prepare the cacao very differently from what we do here. They ferment it for long periods (4-12 days), stone ground it, and then cook it in water to make hot chocolate (with bananas). We've all heard all the hype about raw cacao, and even the bulletproof chocolate powder is advertised as raw. But others, such as the weston price foundation, chris mastetrjohn, Chris Kresser and many others warn us about the extremely high levels of phytic acid. Does anyone know of a good brand of cacao that is fully fermented? The Upgraded chocolate doesn't say if it's partially fermented (1-3 days) or fully fermented (4+ days). And does anyone know how long you should cook it for?
On another note, I'm looking for a good gelatinized maca powder that is low in mycotoxins. I've tried a few raw maca powders and they didn't make me feel that great. Now I'm looking for a gelatinized one low in mycotoxins to try that out.
Any advice is greatly appreciated.