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Cocoa Is Good For You…  This Is Why

Article by Grayle -Soul Fire Cocoa Genesis

 

 

Organic Cocoa is derived from the bean of the Cacao Tree, common to South America, and is most well known to be the source of Chocolate.

Its botanical name, Theobroma cacao translates to “ Food of the Gods”, for its known goodness, and was used by the Mayans, Aztecs and Incas. 

The beans were used as a form of currency exchange and also consumed as a drink called Cacahuatt or Chocolatl, so named after the sound of it being made. “ Choco” when mixing with “atl”, water. Although it was mainly reserved for Royalty, it was used by their armies for strength and stamina.
 


Cocoa beans have quantities of Tryptophan and Phenylethylamine, amino acid precursors to protein building, and a neurotransmitter, Anandamide (or the “Bliss” chemical. Ananda, from the Sanskrit word referred to in yogic traditions meaning bliss, joy or happiness). All contribute to the ‘feel good’, happy feeling. They also support the adrenals and help increase focus and awareness. Phenylethylamine is created naturally and released in the brain when we are “In Love”.
Tryptophan is the precursor to Serotonin; which influences moods and sleep. Neurotransmitters are electrochemical communicators to support the nervous and endocrine systems, along with emotional/mental balance.
Phenylalanine forms norepinephrine, epinephrine, dopamine and tyramine and is important for memory, alertness and learning. Also for pain, headaches, arthritic conditions.

Cocoa is remarkably rich in Magnesium (highest in any food), which is good for muscles, bones, nervous system and brain chemistry, and it is a very helpful support for women during times of menstruation and cramping. Magnesium is a muscle relaxant and alleviates stress.

Cocoa is also one of the highest plant sources of Iron, which is required for energy metabolism and oxygen carrying via haemoglobin in the blood. It is also a structural component of cytochromes in electron transport. Part of its enzyme and metabolic function is to assist in neurotransmitter synthesis, phagocyte antimicrobial activity, liver detoxification and synthesis of DNA, collagen and bile acids.

Cocoa is also very high in Sulphur, which is good for strong and healthy skin, hair and nails; a liver detoxifier, and supports healthy pancreas functioning. Some reports say that Cacao is so high in Sulphur that it also supports the detoxification of mercury.

Cocoa has Calcium, which is alkalizing, helps with blood, nerve transmission, bones, and muscles. Regulates the heartbeat. Help enzyme systems to produce acetylcholine, norepinephrine and serotonin. Opposite of Magnesium, as it is contraction.

Cocoa has Phosphorous, which is vital to energy production ATP, and it utilizes CHO and fats for energy production and protein synthesis, and production of nucleic acids in DNA/RNA to carry genetic coding for all cells.

There is Lignin in Cocoa, which inhibits high blood pressure and cholesterol formation. This thins the blood and reduces platelet aggregation.

Cocoa is low in fat, where as chocolate is higher in fat. It has a good balanced amount of EFA’s increase HDL decrease LDL.

Cocoa contains Monoamine Oxidase Enzyme Inhibitors, which helps to minimize or balance appetite, and it also facilitates youthening and rejuvenation. It is also excellent for skin and hair.
 


 


Cocoa has subtle amounts of natural caffeine (not to the same degree as coffee or tea) and Theobromine, alkaloid stimulants that support the central nervous system, muscle action, heart and kidneys, as well as “mood” improving.  It is helpful in the condition of high blood pressure and also has a diuretic effect.

Cocoa has a chemical called Pentamer, which may help stop the spread of tumour cells.

Cocoa has twice the amount of antioxidants than Red Wine. Also, flavonoids in Cocoa protect cells against damage, especially to the Heart, arteries and veins. However Milk with nullify this protection.

Cocoa has Epicatchins and Procyandins, which make Insulin work better, and stabilizes overall blood sugar.

Cocoa has Glucides, vegetable sugars which are used by the body immediately as brain food and a pancreas stabilizer. The body expends very little energy to extract this for immediate food. 

Cocoa has Fibre, the cellulose or indigestible part of the cocoa, which help digestion and the elimination processes as it binds to water.

Cocoa has Potassium for cellular and electrical function (electrolytes) within cells, nerve impulses. It is important in cellular biochemical reactions and energy metabolism, synthesis of protein from amino acids in cell + CHO metabolism + glycogen and glucose metabolism and stored in the liver for future energy. Cardiovascular nerve impulses.

Vitamin E, which is fat-soluble. Mainly antioxidant effects, and prevents the breakdown of other nutrients by oxygen. Stabilises cell membranes especially in active enzymatic sites. 

Vitamin B1 is for cellular production of energy in glucose metabolism, nerves, and synthesis of neurotransmitters.

Vitamin B2, for energy production and carries the hydrogen for production of ATP. Also needed for cell respiration.

Vitamin B5, Anti-stress. Helps in adrenal cortex function; production of acetylcholine; to synthesize fatty acids, cholesterol, phospholipids and porphyrin for the hemoglobin. It also helps prevent the aging process. 

Vitamin B6, supports the production of GABA. Helps in utilization of food to convert to energy and release in glycogen from liver and muscles. Helps antibody and red blood cell production and synthesis of RNA and DNA. Regulates fluids and electrical functioning in the body. Allergy regulator for histamine. Transport amino acids across intestinal mucosa to blood cells. Helps maintain hormonal balance. Supports myelin covering of nerves. Important during pregnancy. Very good for reducing PMS related problems. Also important during menopausal symptoms.