Why do you use “non-dutched” organic cocoa powder?

Most commercially-available cocoa powders have been treated with alkalizing agents. This is also known as “Dutch-Processed” cocoa. It is used to change the color of cocoa and give it a smoother and milder taste. Unfortunately, these agents can leave behind a chemical residue.

What’s more, alkalization strips away the flavonoids found in natural cocoa. Flavonoids are powerful nutrients with antioxidant and anti-inflammatory properties. They help protect the heart and brain and support healthy blood pressure levels.

According to recent a study published in the Journal of Agricultural Food Chemistry, the Dutch process reduces the flavonoid content of cocoa anywhere from 65 to 90 percent! It’s no wonder that the antioxidant value (ORAC score) of alkalized cocoa has been shown to be less than HALF that of natural, non-dutched cocoa.

That’s why we ONLY use grade-A organic cocoa, grown at elevation in rich volcanic soils. Our cocoa is never Dutch-processed, so you can be sure that this ingredient is chemical free and retains its full nutritional power.