CEREMONIAL CACAO
“FOOD OF THE GODS”
Theobroma cacao is commonly known in the form of the beloved sweet chocolate we all fell in love with as a child. However, few know that this well-known treat hails from a psychoactive sacred seed loaded with proven health benefits capable of producing powerful transformation. Cacao has a rich history in Central and South America, dating back 5,300 years with the Mayo-Chinchipe people of Santa Ana-La Florida and, subsequently, the Olmecs, Toltecs, Mayans, and Aztecs. Traditionally, the cacao seeds were ground into a paste and made into a bitter frothy drink to open the heart, invoke creativity, ignite intimacy, and deepen one’s connection with the Divine. Modern-day research coincides with the traditional heart-opening effects of this plant by proving its cardiovascular protective qualities. Studies show that cacao protects against heart disease, lowers blood pressure, improves mood, increases immune functions, and protects and repairs DNA from oxidative stress. Like other sacred plant medicines, cacao carries a strong consciousness that we call Mama Cacao, and transmits feelings of unconditional love, passion, and vigor. As certified Keith’s Cacao practitioners, we serve the purest form of criollo ceremonial cacao sourced from the remote jungles of Ecuador to provide our clients with the highest potential experience.
THE HISTORY
Chocolate is arguably the most popular sweet delicacy worldwide, symbolizing love, sensuality, passion, and connection. It is a universal love language imbuing a sensation beyond the olfactory senses. What usually comes to mind when thinking of chocolate is Hershey’s Kisses, campfires with Swiss Miss Hot chocolate, and the never-ending aisles of name-brand candy bars in grocery stores. However, few know that the raw form of chocolate, known as cacao, is a true superfood that has been used since ancient times as a ceremonial elixir to facilitate higher states of consciousness and promote vitality and overall well-being. The botanical name for the chocolate tree is Theobroma cacao, literally translating to Food of the Gods which unquestionably points to the sacred nature of the plant.
In Mayan culture, cacao was used to help facilitate connection to Source, the Divine, or God, and was an integral element of milestone ceremonies like marriages and baptisms. Cacao was so sacred to the Mayan people that the seeds were even used as their preferred means of currency. While the origins of cacao precede Mesoamerica, ancient texts reveal that the Mayans and Aztecs, among others, consumed it to open the heart and return the body to a state of feeling and promote connection to others and Mother Earth. Throughout history, cacao was used to bridge the gap between the physical and the metaphysical and was imbued with the essence of ceremony and luxury.
Left: Cylindrical vessel, 6th–9th century. Maya. Guatemala or Mexico, Mesoamerica. Ceramic; H. 7 7/8 x Diam. 6 1/4 in. (18.1 x 15.9 cm). The Metropolitan Museum of Art, New York, Anonymous Gift, 2005 (2005.435).
Right: Vessel with seated lord, 7th–8th century. Maya. Mexico, Mesoamerica. Ceramic, stucco; H. 9 1/2 x Diam. 7 3/8 in. (24.1 x 18.8 cm). The Metropolitan Museum of Art, New York, Purchase, Joseph Pulitzer Bequest, 1992 (1992.4)
The center of origin for cacao has been widely debated. Still, it’s generally accepted that Mesoamerica and the upper Amazon are the birthplaces of the plant. There are two distinct varieties of Theobroma cacao, including Criollo and Forastero, and a hybrid between the two called Trinitario. Criollo is thought to have originated from Mesoamerica, whereas Forastero is likely from the upper Amazon. Criollo cacao is the most prized variety due to its superior and unique flavor, size, and color. Criollo cacao is chosen by fine chocolatiers and only makes up 5% of the world’s chocolate. It has been said that cacao's medicinal and spiritual use dates to the Olmecs (1200-400 BC), predating the Mayans and Aztecs. However, new archeological research in 2018 confirms that cacao use dates back at least 5,300 years ago (3200 BC) in southeast Ecuador. Along with maize, cacao was the most important crop throughout Mesoamerica and was consumed as a thick beverage called chocolatl as a symbol of luxury that produced remarkable healing effects. After Spanish royalty learned of the opulence and noble reverence of the cacao drink and to meet the newly created demand from the settlers, the Spanish colonists established cacao cultivation by overriding and expanding existing cacao farms and coerced the indigenous people to work the plantations to pay imposed levies. Initially reserved for Aztec and Mayan royalty, this great cacao farming initiative brought cacao into the hands of people of all financial statuses.
Western civilization officially discovered cacao through the second dispatch between Hernando Cortés and the Emperor of Spain in a letter dated October 30, 1520. However, the indigenous peoples in the Americas passed down the ancient knowledge of the sacred plant through oral history, stonework, pottery, and intricate documents called codices, which explained the use of cacao in everyday life and for ceremonial purposes long before the arrival of the Spanish in the 16th century. Political turmoil forced Cortés and his crew to return to Spain, where they brought precious minerals, agricultural goods, and cacao, which was presumably the first moment in time when Europe was introduced to chocolate. From this point, cacao spread across Europe. Carl von Linnaeus (1753) eventually named the plant Theobroma cacao, meaning food of the gods (theo = God + broma = food = Food of the Gods), to mirror the plant's importance throughout history, especially in Mesoamerica. Cacao flourished in the 1880s when it was introduced as a commercial crop in the English Gold Coast colony in West Africa, now the world's largest cacao producer, producing roughly one million tons per year. The commercialization of cacao was further expanded through Van Houten's patented alkalizing and defatting methods and Nestlé and Porter's new milk chocolate candy bars, bringing the modern-day chocolate many know today.
CEREMONIAL CACAO
Ceremonial grade cacao is the purest form of cacao possible, and the term was coined by the infamous Chocolate Shaman, Keith Wilson. Many companies claim to sell ceremonial cacao, but most of them utilize modern manufacturing practices that destroy the key constituents and spiritual integrity responsible for the healing powers of this sacred plant. Keith, a former geologist, met the Cacao Spirit in 2003 when traveling through Guatemala, where he rediscovered the ancient methods of preparing cacao to open the heart, clear the mind, and instigate creativity. Through his own personal journey with cacao, Keith was guided by the Spirit of Cacao on how to choose, prepare, and conduct ceremony with the sacred “Holy Beans” for spiritual and shamanic purposes. As far as we know, there is no record of using cacao as the primary focus of worship in ceremonies throughout history; conversely, cacao preparations were merely enjoyed at celebratory events or for their medicinal benefits by many cultures. After following the guidance of the Cacao Spirit, Keith went on to share the magic of cacao with small groups of locals in his signature ceremonies which led him to
settle permanently in the small town of San Marcos La Laguna, Guatemala, where he still follows his purpose of sharing the purest ceremonial grade cacao with the world. We source our cacao directly from Keith in the remote jungles of Guatemala to ensure we serve only the highest quality and most potent cacao available. This cacao is grown within the pristine natural jungles of Guatemala and interplanted within other native plants, creating an environment of true symbiosis. This differs from most farmed cacao, where monocropping is utilized to minimize costs and promote accessibility resulting in depleted soils and less potent cacao. Furthermore, Keith still hand-selects cacao seeds based on their energetic properties, and they are minimally processed with loving intention to ensure the resulting cacao is in its purest form with its physical and spiritual properties intact.
*A NOTE ON CACAO CEREMONIES*
While cacao has been used throughout history to deepen one’s spiritual practice, harness creative energy, remove blockages, and open the heart, Modern-day cacao ceremonies are a new practice developed by Keith Wilson guided by the Spirit of Cacao. Historically, ceremonial cacao was enjoyed at celebratory events and was not used by any one culture in the way it is used today. Unlike popular belief, cacao is not owned by any person or any culture, and as certified Keith’s Cacao Practitioners, the way in which we serve this sacred medicine is a combined practice of Keith Wilson’s teaching and our own guided methods. So, anyone claiming that cacao ceremonies are cultural appropriation is simply misinformed. As Keith says, “Cacao isn’t a thing; it is a multidimensional spirit energy whose physical manifestation is through the cacao plant. Spirit works with anyone, anywhere, and cannot be told it can or can’t.”
THE RESEARCH
Cacao as a Nutritive - A True Superfood
Cacao has recently gained much popularity in the space of health and wellness due to its high nutrient profile. Cacao contains a unique variety of vitamins, minerals, and specialized compounds rarely found in foods that exhibit remarkable healing effects. While the research on cacao is remarkable, most of it is based on highly processed forms of cacao, like cocoa powder and commercially available dark chocolate, which lack the majority of the healing powers of unprocessed, ceremonial grade cacao. If these studies were done using ceremonial grade cacao, the results would be even more astounding than they already are.
Magnesium
Minerals are the first and foremost crucial elements that influence health, well-being, nourishment, and satisfaction. The most deficient mineral in humans today is magnesium, and it’s estimated that more than 80% of the population does not get enough of it. Magnesium is essential for proper heart function, brain function, peristalsis, muscle relaxation, flexibility, overall alkalinity of the system, and promotion of strong bones. Dr. Bernard Jenson, DC, who’s extensively researched the cardiovascular system, explains that magnesium and potassium are the two most crucial minerals for proper heart function. Magnesium is 18 times more concentrated in the heart muscles than any other part of the human body, and magnesium deficiency is significantly associated with heart problems. Magnesium is also a key mineral in the production of cellular energy. It activates almost all the enzymes in the production of ATP and the special enzyme D6D to convert omega-3 fatty acids into DHA, the most important and abundant fatty acid comprising neural cell membranes. Cacao is known for its high magnesium concentration, and research indicates its potential use in reversing magnesium deficiency. This animal study shows that the habitual use of cocoa products as a dietary supplement can correct moderately deficient magnesium levels in the body.
Antioxidants
Of all the nutrients in cacao, the high antioxidant content has been of particular interest. Antioxidants are specialized compounds produced by the body and obtained from foods that mitigate oxidative stress. Oxidative stress significantly damages DNA and induces chronic inflammation, which leads to premature aging and breaks in the DNA strands, leading to necrosis and maladaptive apoptosis. By weight, cacao contains one of the highest concentrations of antioxidants, including polyphenols, catechins, and epicatechins, and exceeds the antioxidant content of red wine, black tea, green tea, blueberries, acai, pomegranates, and goji berries combined. Raw cacao contains 10,000mg of antioxidants per 100g, whereas processed cocoa only contains 500mg per 100g. This study compared the phenolic and flavonoid contents of black tea, red wine, green tea, and cacao. Using various radical scavenging assays, the team found that cacao contained significantly higher amounts of flavonoid and phenolic compounds than black tea, green tea, and red wine.
Theobromine
Theobromine is a methylxanthine compound found in cacao that is associated with various health benefits. Theobromine is known to increase HDL cholesterol, stimulate the heart muscle, gently stimulate the central nervous system, relax bronchial smooth muscles in the lungs, and increase intracellular signaling. In addition, according to this peer-reviewed article, theobromine may act as an antitumoral, anti-inflammatory, and cardiovascular protective compound.
Phenylethylamine (PEA)
PEA is a chemical found in the brain that is significantly associated with happiness. PEA levels in the brain increase during times of bliss, like falling in love, sexual arousal, and moments of optimism. On the contrary, PEA levels drastically decrease in neurological conditions like depression, but orally administered PEA has been shown to reverse depression completely in 60% of patients with no negative side effects. PEA increases the activity of mood-altering neurotransmitters like dopamine, epinephrine, and norepinephrine. A high amount of PEA in the brain stops the deactivation of dopamine as the presynaptic vesicles bind to PEA in preference to dopamine. In addition, PEA increases the effectiveness of norepinephrine, which is a neurotransmitter associated with feelings of joy. Cacao contains one of the highest amounts of PEA found in nature and is known to contain up to 2.2% PEA.
Anandamide
Anandamide is a specialized neurotransmitter that was first extracted from chocolate in a laboratory setting in 1996 by Daniele Piomelli, a neuroscientist. Anandamide is a naturally occurring endogenous cannabinoid lipid produced by the brain and is associated with feelings of euphoria. So much so, that the name comes from the Sanskrit word ananda directly translating to bliss. The endocannabinoid system is known for maintaining homeostasis and regulating other important physiological processes like anxiety, appetite, emotional health, neurogenesis, neuroprotection, memory, and fertility. This system is also known for its specialized receptor sites that bind compounds like tetrahydrocannabinol (THC), producing an altered state of consciousness. These receptor sites that bind to THC molecules are there to receive anandamide and other endocannabinoids in a natural state. Anandamide is produced to regulate mood, memory, appetite, and pain perception. It is hypothesized that anandamide may be just as important as dopamine and serotonin in controlling emotions and cognition. In addition, endocannabinoids are produced to help mitigate the effects of chronic stress and pain associated with moderate to intense exercise.
Tryptophan
Tryptophan is an essential amino acid known for its mood-enhancing qualities. Tryptophan combines and reacts with vitamins B6 and B3 and magnesium to produce serotonin. This essential amino acid is also a key player in producing the neurotransmitters melatonin and dimethyltryptamine (DMT), which regulate the circadian rhythm and sleep patterns. Tryptophan is highly susceptible to heat and is damaged easily, so ingesting pure and mostly raw cacao is important versus processed chocolate. It’s estimated that cacao contains around 0.2-0.5% tryptophan.
Cacao & Specific Disorders
Stress
We’ve all had that moment when we turn to chocolate in times of stress, and for good reason. Studies show that cacao positively impacts stress levels. This study found that catecholamines (adrenaline, noradrenaline, and normetanephrine), corticosterone, and the stress hormone cortisol were significantly reduced following a two-week period of dark chocolate ingestion. In addition, systematic stress metabolic signatures were normalized. These results are from a study utilizing commercially available dark chocolate, so they would most likely be even more significant if the researchers used ceremonial grade cacao.
Cardiovascular System
Not only does cacao open the energetic heart center, but it also protects the physical heart in various ways. There is much research on the cardiovascular and neurological protective qualities of flavonoids. This review explains that the Kuna Indians living off the coast of Panama have extremely low incidences of hypertension, and after extensive dietary investigation, it was uncovered that these indigenous people consume copious quantities of raw cacao. These findings have instigated further research on whether flavinoid-rich foods lower the risk of cardiovascular problems. This blinded trial found that cacao significantly increases vasodilation, leading to a lowered risk of coronary events like heart attacks.
Blood Pressure
Cacao is known to protect the physical and energetic hearts and even lower blood pressure. This meta-analysis outlined three significant outcomes of consuming flavonoid-rich cocoa, tea, or soy products. One of these three outcomes was that flavonoid-rich cocoa significantly decreases diastolic and systolic blood pressure. In addition, another meta-analysis concluded that dark chocolate is far superior to placebo in reducing systolic hypertension. The results of these studies and analysis conclude that cacao, high in the flavonoid epicatechin, would drastically decrease and potentially maintain blood pressure.
Dementia and Stroke
A decrease in cerebral blood flow is common in both dementia and stroke, and the ingestion of flavonols is associated with an increase in cerebral blood flow. This study aimed to research the effects of flavonol-rich cocoa on cerebral blood flow and concluded that cerebral blood flow is significantly increased following the ingestion of flavonol-rich cocoa. In addition, this study confirmed that flavanol-rich cocoa increases mean blood-flow velocity by 10%. The researchers conclude that flavanol-rich cocoa significantly increases cerebral blood flow and may effectively treat ischemic cerebrovascular syndromes like dementia and stroke.
Cholesterol
This study examined the effects of polyphenol-rich chocolate and found that its ingestion greatly improves the atherosclerotic cholesterol profile in diabetic patients. The researchers found that high polyphenol chocolate increases HDL cholesterol and improves the ratio of HDL and LDL cholesterol without negatively affecting weight, inflammation, insulin resistance, or glycemic control.