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That bitterness that you taste when you have cacao is a good thing. That bitterness is the polyphenols. Youamp;#39;re tasting that. Youamp;#39;re tasting flavonoids, flavonols. Youamp;#39;re tasting catechin, epicatechin, procyanidins. These are the things that can have a powerful effect within our body. You see, cacao has a lot of various benefits. The one thatamp;#39;s probably widely talked about the most is the antioxidant benefit, but when you look at that, you see that cacao has one of the highest oxygen radical absorbance scores. Okay? That means that it has an ability to really neutralize free radicals very well. But thatamp;#39;s a world that we have to tread lightly when we talk about. Antioxidants are just a difficult thing to talk about, but we do know as far as that ORAC score is concerned, that cacao sits pretty high. But letamp;#39;s talk about some of the other benefits that may not be known with cacao. For example, theobromine, theobr
