Benefits of Cacao

A stimulating drink Different than Caffeine

  • There's no caffeine, no sugar, and no dairy, or gluten within Cacao Husk which is one of the primary ingredients to our tea. 
  • It is a slow release stimulant that provides a gentle pick-me-up without jitters or crash, and no caffeine withdrawal headaches. 
  • Theobromine is also a diuretic which will help release water from your system, so reduces the water weight hiding your lean muscles. 

  • Cacao is a vasodilator and increases bronchial flow, which helps with all aspects of performance. 

  • Cacao husk tea is free from sugar and any additives which makes it the ideal indulgence for anyone with diabetes as it does not affect blood sugar.
  • Cacao is one of the highest plant-based sources of Magnesium which is important for many processes in the body including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA and ideal for post workout recovery protocol. 
  • Over 1500 flavour components have been identified in chocolate, making it one of the most complex chemical mixtures known. Additionally, Cacao husks absorb many of the nutrients from the beans themselves. As a result cacao tea contains many similar healthful aspects such as vitamins A, B1, B2, B3, B5, C and E and minerals including iron, zinc calcium and magnesium, Copper, Vitamin D, Phosphorus and many other essential compounds. 
  • Chemicals in chocolate can affect your brain, potentially making you feel happier and more alert as well as providing potential health benefits.
  • cacao bean is found inside the pulp of the cacao fruit and serves as the raw ingredient for chocolate; During the chocolate making process, cacao beans are harvested, fermented and dried. The nutrient-dense shell of the cacao bean has been used to brew cacao tea for thousands of years and serves as the foundation for our hand-crafted tea blends. Using the natural properties of this superfood, our performance driven tea delivers a mood-boosting, caffeine-free, antioxidant powerhouse in a cup 
  • by including the husk in the roasting process our teas are infused with a tisane that tastes very similar to chocolate.

  • Beyond the health benefits tea is believed to have, cacao husk tea is also environmentally friendly. Cacao husks have historically been considered a by-product of other food products, and thus are discarded by most chocolate productions. However, Fire Fit Cacao and our partners seek to share the goodness nature provides in all aspects of production on the island in all our actions, and began researching ancient uses of traditional harvests.

  • Cocoa butter is a decent source of vitamin E, which benefits your body in many ways. #keto
  • Our cacao is NON-ALKALIZED = still contains cocoa's natural acids
  • FIRE FIT CACAO prepares you for anything along YOUR path. 

Theobromine Cacao

Theobromine is a stimulant frequently confused with caffeine. Theobromine affects humans similarly to caffeine, but on a much smaller scale. Theobromine is mildly diuretic (increases urine production), is a mild stimulant, and relaxes the smooth muscles of the bronchi in the lungs. In the human body, theobromine levels are halved between 6-10 hours after consumption. Because of its ability to dilate blood vessels, theobromine also has been used to treat high blood pressure. Additionally theobromine has an effect on the iris acid that creates kidney stones and thus aids in prevention and elimination. Theobromine has very different effects on the human body from caffeine; it is a mild, lasting stimulant with a mood improving effect, whereas caffeine has a strong, immediate effect and increases stress. A normal portion of chocolate exhibits psychopharmacological activity. (science of cooking)


Phenylethylamine has earned the nickname 'chocolate amphetamine.' High levels of this neurotransmitter help promote feelings of attraction, excitement, giddiness and apprehension. Phenylethylamine works by stimulating the brain's pleasure centres and reaches peak levels during orgasm. Chocolate has the highest concentration in any food of phenylethylamine, which is the chemical produced in the brain when a person is in love. TRUST BLISS (science of cooking)

Flavonoid Epicatechin 

Flavonoids are naturally-occurring compounds found in plant-based foods that have been shown to have a number of health-benefiting properties including anti-inflammatory, anti-allergic, and anti-cancer activity. Cocoa, especially dark chocolate, has high amounts of the flavonoid Epicatechin and has been found to have nearly twice the antioxidants of red wine and up to three times those found in green tea. Epicatechin may improve blood flow and may have potential applications for cardiac health. Two recent clinical trials have found that cocoa flavanols can boost the flow of blood to key areas of the brain, Dark chocolate is full of the flavonoids epicatechin and gallic acid, which are antioxidants and has more flavonoids than any other antioxidant-rich food such as red wine, green and black tea, and blueberries. The epicatechin content of cocoa is mainly responsible for chocolates impact on vascular endothelium via its effect on both acute and chronic upregulation of nitric oxide production. Other cardiovascular effects are mediated through anti-inflammatory effects of cocoa polyphenols.


Chocolate contains small quantities of anandamide, an endogenous cannabinoid found in the brain. Anandamide is a neurotransmitter that targets the same brain structures as THC, the active ingredient in cannabis. But to make a substantial impact on the brain's own natural anandamide levels, experts estimate you would need to eat several kilos of chocolate! Neuroscientist Daniele Piomelli suggests that chocolate works more indirectly to produce its 'high'. As well as anandamide itself, chocolate contains two chemicals known to slow the breakdown of anandamide. Chocolate might therefore work by prolonging the action of this natural stimulant in the brain. (science of cooking)


Tryptophan is a chemical that the brain uses to make a neurotransmitter called serotonin. High levels of serotonin can produce feelings of elation, even ecstasy.

Stress and chocolate

Dark chocolate consumption reduces stress and inflammation -- April (2018) -New research shows there might be health benefits to eating certain types of dark chocolate. Findings from two studies being presented today at the Experimental Biology 2018 annual meeting in San Diego show that consuming dark chocolate that has a high concentration of cacao (minimally 70% cacao, 30% organic cane sugar) has positive effects on stress levels, inflammation, mood, memory and immunity. While it is well known that cacao is a major source of flavonoids, this is the first time the effect has been studied in human subjects to determine how it can support cognitive, endocrine and cardiovascular health.Loma Linda University (science of cooking)

Focus and wellbeing

Neuro Regulation 2015 -Chocolate increases brain characteristics --inmproves attention-- helps on mid-day slump. An EEG study shows chocolate can increase brain characteristics of attention and significantly affect blood pressure levels. Historically, chocolate has been recognized as a vasodilator, meaning that it widens blood vessels and lowers blood pressure in the long run, but chocolate also contains some powerful stimulants.Journal NeuroRegulation and sponsored by the Hershey Company, is the first to examine the acute effects of chocolate on attentional characteristics of the brain and the first-ever study of chocolate consumption performed using electroencephalography, or EEG technology. EEG studies take images of the brain while it is performing a cognitive task and measure the brain activity.Conclusions: This study suggests an acute stimulating effect of cacao on the human brain and vasoconstrictive effects on peripheral vasculature, the latter of which appear to be offset by an L-theanine additive.  Significance: This is the first known study to investigate acute EEG effects of consuming chocolate and suggests a potential attention-enhancing effect (science of cooking)

Caffeine vs Cacao Theobromine

Caffeine is mostly derived from Coffea Arabica, or coffee beans, and seeds [3]. It is predominantly a central nervous stimulant, though it also stimulates cardiac and skeletal muscles and relaxes smooth muscles. Chocolate, or theobromine, is found in products of Theobroma cacao, or cocoa plant seeds (Figure 2). Much like caffeine, theobromine is a diuretic; however it mainly acts as a smooth muscle relaxant and cardiac stimulant [3]. While these two compounds have similar effects, the key difference is that caffeine has an effect on the central nervous system and theobromine most significantly affects smooth muscle [4]. In behavioral studies, caffeine intake improves self-reported alertness and mood over a period of 24 hours [5]. Theobromine produces mild positive effects in pleasure, (Discover magazine)



Research for yourself

Citations and Resources

Books and science that support the benefits of cacao
Bliss Molecule
Chemical information cacao beans
Cacao the love drug
Science of Cooking