El árbol del cacao recibe el nombre científico de Theobroma cacao, natural de las regiones tropicales y subtropicales de América. Su utilización se remonta a la época de los mayas, aztecas o incas, lo utilizaban tanto para fines medicinales como para fines nutricionales.
En Europa, en el siglo XV, se empezó a extender el consumo del cacao, además de importarse otros alimentos como las patatas o los tomates. Desde ese siglo se fue expandiendo su uso para varias recetas y en el siglo XIX su consumo aumento gracias a la aparición de la industria chocolatera.
El cacao es un árbol que contiene el fruto con el mismo nombre y se utiliza como ingrediente para algunos alimentos, el más popular es el chocolate. Aunque es el ingrediente clave para hacer el chocolate, tenemos que diferenciar estos dos alimentos.
El cacao es un ingrediente saludable para nosotros, un polvo bajo en grasa que se obtiene de las semillas del cacao; el chocolate es una mezcla de ingredientes de los cuales muchos son refinados y azucarados. Por lo tanto, no es lo mismo el cacao que el chocolate.
El uso principal es para hacer chocolate, se utiliza tanto el polvo como la grasa que se extrae del fruto una vez fermentado. Se consigue tanto el polvo de cacao como la manteca, los dos ingredientes se mezclan junto a azucares refinados y leche, dependiendo de las cantidades que se utilicen se produce un tipo de chocolate (chocolate negro, chocolate con leche,…).
Según ha explicado el Consejo Europeo de Información sobre la Alimentación (Eufic), desde que se descubrió en el siglo XV se han desarrollado más de cien medicamentos procedentes del cacao. Estos tratamientos sirven para aliviar o incluso curar el cansancio, la fiebre, algunos problemas cardíacos, anemia o problemas intestinales.
Anteriormente, hemos mencionado que el cacao y el chocolate no son lo mismo y así es. Si quieres seguir con una dieta sana y equilibrada, debes consumirlo en polvo puro o chocolate negro con un mínimo de 60-70% de cacao.
El resto de chocolate con leche o cacao en polvo que no sea puro son productos procesados que contienen azucares e ingrediente refinados.
Muchos pensamos que al contener un porcentaje elevado de grasa, está relacionado con los problemas del acné , las migrañas o el aumento del colesterol, pero no es así. Un estudio realizado por el Instituto del Cacao no ha podido demostrar que exista una relación entre este y los problemas mencionados, por tanto es un mito y no provoca dichos problemas.
Incluye en tu dieta el cacao puro y disfruta de su maravillo sabor y de sus beneficios para nuestra salud. Es un alimento ideal.
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