Beyond X Power Squares™ use cacao that boasts eight times the levels of epicatechins and catechins, and four times the levels of procyanidins than cacao produced with standard processing.
SUPPORTS Cardiovascular health
CURB SUGAR CRAVINGS
Chase, 30, Beyond Member
No introductions are needed for this highly-treasured food that dates to 1500 BC. At that time, the Maya from Central America —the first connoisseurs of chocolate—drank it as a bitter fermented beverage mixed with spices or wine. Today, we know so much more about the many benefits of consuming healthy chocolate®, and how to preserve these powerful benefits through the correct manufacturing process.
Many historical texts praise the stamina-and energy-building properties of chocolate Xocolatl, which means, "bitter water." It may have been bitter water, but it was held in such high esteem that Mayans called it the "food of the gods."
The cacao bean is in rich in a class of plant nutrients called flavonoids. Flavonoids help protect plants from environmental toxins and help repair damage. Flavanols are the main type of flavonoid found in cacao. In addition to having antioxidant qualities, research shows that flavanols may have other potential influences on supporting vascular health and can significantly increase growth of certain gut microflora in humans. Here are a few more benefits of cacao flavonoids: