Jeffrey Salazar
Cacao is thought to be irritating to the gut, which is why it is suggested to be avoided on the candida diet. However, some sources suggest that raw, organic cacao powder made with gut-friendly sugar, like stevia, does not necessarily feed candida and can be consumed in moderation. Cacao is also said to contain flavonoids with antioxidant properties that protect cells and combat free radicals, as well as essential minerals and vitamins.
Is Cacao Ok on Candida Diet?
| Characteristics | Values |
|---|---|
| Cacao on Candida Diet | Cacao is not recommended on a candida diet because it is thought to be irritating to the gut. However, some people incorporate cacao into their candida diet after 60-90 days, in the form of unsweetened cocoa or cacao powder, cacao nibs, and cacao paste. |
| Cacao as a Superfood | Cacao is a source of flavonoids, antioxidants, protein, fiber, magnesium, sulfur, zinc, iron, copper, manganese, calcium, and vitamins B and E. |
| Cacao as an Irritant | Cacao contains abrasive ingredients like sulfur, phytic acid, caffeine, oxalates, and alkaloids, which can irritate the gut lining. People with a leaky gut, colon inflammation, or autoimmune disorders may be more sensitive to these constituents. |
| Alternatives to Cacao | Carob is suggested as a caffeine-free alternative to cacao on the candida diet. |
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What You'll Learn
Cacao may irritate the gut
For this reason, it is suggested to wait 60–90 days before incorporating cacao into a candida diet. If you have a chronic gut issue, it is best to avoid chocolate for three months and go on a Gut Healing Protocol like the Body Ecology Diet (B.E.D.). Once your health issues ease and you feel ready to reintroduce chocolate, start with a small dose of an ounce or less and choose raw and organic cacao, as the more processed cacao is, the more irritating it can be.
Cacao powder is a less processed, raw version of the cocoa bean, which means more health benefits without compromising on the chocolate flavor. Raw cacao powder should be a single-ingredient product, whereas cocoa powder is sometimes found sweetened or bulked out with other ingredients or additives. Cacao is a dietary source of iron, protein, magnesium, and potassium, and it contains flavonoids, which are a type of polyphenol that reduces inflammation and protects against oxidative stress. Cacao also contains eight times more antioxidants than strawberries, as well as essential minerals, including magnesium, sulfur, zinc, iron, copper, manganese, and calcium, and vitamins B1, B2, B3, B5, B8, and E.
However, some individuals are highly sensitive to even minute amounts of caffeine, which is found in cacao. For those facing sleep disturbances or energy imbalances, it might be beneficial to exclude cacao from their diet. As an alternative, consider carob, which lacks caffeine and is a suitable replacement for chocolate.
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Cacao is a less processed version of cocoa
Cacao is the less processed version of cocoa. It is made from beans that have been fermented but not roasted, whereas cocoa beans are both fermented and roasted. Cacao is processed at lower temperatures and milled into a powder, resulting in a bitter taste and higher nutritional content. Cocoa powder, on the other hand, is processed at higher temperatures, resulting in a less bitter taste and a slightly darker powder that has lost some of its nutritional value.
Cacao products are rich in several minerals, including selenium, magnesium, chromium, and manganese. They are also a good source of antioxidants, which can be destroyed by heat if the product is baked. For this reason, it is recommended to add raw cacao to smoothies or trail mix instead of baking with it.
The use of the terms "cacao" and "cocoa" on chocolate products is inconsistent and varies by brand. Some experts use "cacao" for the pods, beans, and ground-up contents of the beans, while others only use it for the pod and beans before they are fermented. "Cocoa" is often used to refer to the powder left after pressing the fat out of the ground beans.
Regarding the candida diet, there is conflicting information about whether cacao is allowed. Some sources suggest avoiding cacao initially as it may irritate the gut. However, others claim that unsweetened cocoa or cacao powder can be incorporated after a certain period, usually around 60 to 90 days. It is important to note that individual experiences with the candida diet may vary, and each person's healing process may be unique.
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Cacao is rich in nutrients
Cacao is native to the Amazon basin and has been used as medicine for centuries. Its scientific name, Theobroma cacao, translates to "food of the Gods".
Cacao is also one of the richest sources of antioxidants on Earth. It is packed with a wide range of polyphenols and flavanols, which offer an abundance of anti-inflammatory and anti-aging effects. The antioxidants in cacao are highly bioavailable, meaning our bodies absorb them incredibly well.
Cacao is the richest source of theobromine on the planet. Flavanol-rich cacao powder may help reduce inflammation, and studies have linked the flavanols in cacao to higher levels of nitric oxide in the blood. The nitric oxide helps relax arteries and blood vessels, improving blood flow. Cacao has been shown to lower "bad" cholesterol and reduce inflammation, which may lower your chances of having a heart attack or stroke.
Cacao is also said to boost the immune system and reduce mental fatigue. It may enhance mood, cognition, and even the taste of chocolate itself.
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Cacao can be replaced by carob
Cacao is often thought to be irritating to the gut, which is why it is suggested to be avoided or held off on during the candida diet. However, it is still possible to incorporate cacao into your diet after the first couple of months of the candida diet.
Carob comes from the carob tree, which is native to the Mediterranean region. To make carob, the edible pods of the carob tree are harvested and often dried, roasted, and broken down into flour or powder. Carob has been enjoyed for more than 4,000 years, going back to ancient Greece, Italy, and the Middle East.
Carob powder and cacao are interchangeable in recipes that require a chocolaty taste. Carob brownies are a tasty treat that fits well into an anti-candida diet.
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Cacao can be consumed after 3 months
Cacao is a less processed, raw version of the cocoa bean, which means more health benefits without compromising on the chocolate flavour. It is a dietary source of iron, protein, magnesium, and potassium. However, it is also rich in caffeine and contains sulphur, phytic acid, oxalates, and alkaloids, which can irritate the gut.
For this reason, it is recommended that those with a chronic gut issue avoid chocolate for three months. After this period, it is suggested that unsweetened cocoa or cacao powder, nibs, and paste can be incorporated into your diet.
If you are following a candida diet, it is important to note that candida is a multifaceted issue, and each person will be different in what works for their healing. Cacao can be irritating to the gut, so it is suggested to avoid it initially. However, if you are seeing improvement in your symptoms, you can try incorporating it after a couple of months.
If you decide to consume cacao after three months, it is recommended to choose raw and organic cacao, as the more processed form has fewer benefits and is more irritating. You can also substitute cacao with carob, which lacks caffeine and is a suitable replacement for chocolate.
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Frequently asked questions
Cacao is not recommended on a candida diet as it can irritate the gut. However, some people have successfully included it in their candida diet in small amounts.
The candida diet is an anti-candida diet to reduce candida albicans, a type of yeast usually present in the body that aids digestion. An overgrowth of candida can lead to migraines, nail fungus, fatigue, eczema, asthma, low body temperature, cravings, digestive problems, and autoimmune diseases.
Wheat, oats, barley, and rye are foods that are likely to upset the balance in the body as candida loves them. Corn and popcorn should also be avoided.
Quinoa, buckwheat, amaranth, millet, and brown rice are good alternatives to the foods that should be avoided. Coconut is also a very favorable addition to an anti-candida diet as it has anti-fungal and anti-microbial properties.
There are recipes for candida-friendly chocolate and chocolate mug cakes that use coconut oil and cacao powder as substitutes for regular chocolate.
