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Upgraded™ Cacao Butter

$24.95
$24.95
$24.95
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Upgraded Cacao Butter is designed to be the highest quality chocolate in existence.
Benefits
  • Amazing Superfood
  • Heart Healthy
  • Superior Flavor
  • Description
  • 1 bag of Upgraded Cacao Butter (1 lb)
  • Have you been depriving yourself of chocolate because you’re trying to lose weight and feel better? Maybe you’ve noticed that some expensive chocolate bars taste great, but then you crash and feel jittery later. Or maybe you’ve had a lifelong love affair with dark chocolate.

    Upgraded Cacao Butter is designed to be the highest quality chocolate. Where your chocolate comes from and how it’s created determine everything about how it will make you feel. All chocolate is produced by fermentation, and 80% of South American chocolate sampled recently had mold contamination.3 64% of the microbes that ferment chocolate create toxins called mycotoxins.4 These toxins, even at so-called 'safe' levels approved for commodity chocolate, contribute to feelings of weakness, sickness, and lethargy.

    For regular chocolate, the health benefits don’t outweigh the risks.

    That’s why we made Upgraded™ Cacao Butter using an optimized process to create chocolate without the toxins that make chocolate such a common source of problems.

    Eating a high quality source of dark chocolate, like Upgraded Cacao Butter, has tons of benefits. People who eat high quality chocolate have lower markers of inflammation than those who eat regular chocolate.1 Studies indicate people who consume the highest amounts of dark chocolate are at least 53% more likely to experience enhanced cardiovascular health.
    We start with rare, wild, hand-harvested South American cacao beans from a single small region at high elevation with rich volcanic soil. High elevations reduce the amount of mold in the environment. The trees are watered with pollution-free mountain stream water. We selected a heritage cacao species in the Arriba family from decades-old trees, some as old as 75 years. At no time do we use aggregators or wholesalers so there is no chance of low-quality hybrid species of cacao entering our supply chain. Experienced craftsmen harvest the ripe cacao pods and bring them to the nearby, dedicated processing facility.

    Unfermented chocolate is not edible, so we do ferment the chocolate. Our high altitude state of the art closed facility and single-source beans allow a short fermentation process with far less exposure to the types of toxic mold found in more humid African chocolate processing methods.

    Upgraded Chocolate processing keeps 86% more beneficial compounds.

    By gently harvesting the pods, keeping them raw, and using artisan equipment to crush the beans, Upgraded™ Cacao Butter retains the antioxidant quality of chocolate all the way from the wilderness to your mouth. The quality and flavor of chocolate is impacted by the fermentation and processing methods. Normally, there is very little control over what bacteria ferment the cocoa, which often produces unwanted flavors and bad batches. Upgraded™ Cacao Butter avoids this problem by using a dedicated, closed, single-source facility at high altitude in South America with a short fermentation process. There are simply fewer opportunities for the bad molds to enter the process. We store the beans in a climate-controlled facility.

    The way cocoa beans are stored has a large impact on the different kinds of mold and fungi present on the beans.7 Improper storage, which is common in commodity beans, increases fungi levels.
    What's in Upgraded Cacao Butter? Just organic and raw cacao butter sourced from the best cacao beans, processed to minimize toxins, and carefully stored to prevent contamination from heavy metals and fungi.

    Upgraded Chocolate Powder + Upgraded Cacao Butter = Upgraded Chocolate

    You can mix Upgraded™ Chocolate Powder and Upgraded Cacao Butter together at very low heat to make your own Bulletproof® Chocolate bars or even fudge (more Chocolate Powder makes bars, more Cacao Butter makes fudge). To create that irresistible creamy flavor, we recommend adding Upgraded™ Vanilla, and if you’d like it sweet, you can add raw honey to taste.

    To make delicious hot chocolate, blend Upgraded™ Chocolate Powder and Upgraded™ Cacao Butter in 1-2 cups hot water with erythritol or raw honey and grass-fed butter or ghee, or coconut cream.

    Last but not least, you have not truly lived until you’ve blended Upgraded Chocolate Powder and Upgraded Cacao Butter into your morning cup of Bulletproof® Coffee, making a full-fledged Bulletproof® Mocha. It adds a delectable hint of satisfying chocolate taste.
    Mold, Toxins, and Chocolate
    There is good reason to believe that much of the world’s chocolate supply is contaminated with high levels of mold toxins.
    A study in Brazil found that 98% of the regular brands of powdered, bitter, dark, milk and white chocolate were contaminated with ochratoxin. 80% of all samples were tainted with some form of mold toxin. Powdered, bitter, and dark chocolate was higher in mycotoxins than most other forms, with powdered chocolate having the most. They were all especially high in aflatoxin and ochratoxin. The problem starts because cacao trees are often infected with fungi and molds.10 Roasting moldy beans destroys almost all of the actual fungi, but it doesn’t destroy all of the toxins already produced by the fungi.

    The science is very clear: commodity cocoa beans processed in sub optimal conditions are often high in mold toxins. We only use the finest production methods to minimize mold and fungi formation in Upgraded Chocolate products, keeping your mind and body sharp.

    Antioxidant Super Food
    Inflammation is known to negatively affect our health in many aspects. Upgraded Cacao Butter is packed with antioxidants and compounds that help reduce inflammation.

    Cocoa has a greater antioxidant capacity than black tea, green tea, and red wine.16 Cocoa also has more antioxidants than “super-fruits” like Acai, pomegranate, and blueberry.17 When you eat dark chocolate, there is an immediate boost in your blood antioxidant levels.18 People who eat high quality chocolate are more likely to have less inflammation than those who eat regular chocolate.19 People who consume the highest amounts of dark chocolate are far more likely to experience better cardiovascular health.2

    Upgraded™ Cacao Butter contains ingredients that when ingested may be a potent enough to help inflammation and resiliency. How Upgraded™ Chocolate Betters Heart Health
    Your heart is one of the organs most affected by inflammation, and dark chocolate is just as good for heart health as it is for Valentine’s Day. Studies show that eating dark chocolate can directly improve heart and vascular function.21 Dark chocolate can even help protect against some of the negative effects of smoking.

    Consuming Upgraded™ Cacao Butter and other foods with high antioxidant content and low mycotoxin content can help boost the body’s ability to keep blood flowing healthfully so you can be and do more.

    Why milk and white chocolate isn’t as good as Upgraded™ Chocolate
    There is not, and never will be, a milk or white chocolate version of Upgraded™ Chocolate. To get the benefits of chocolate, it needs to be a high quality dark variety.

    Milk and white chocolate are junk food.
    In fact, milk and white chocolate cancels out some of the benefits of high quality chocolate powder. Consuming milk with chocolate or eating milk chocolate reduces the flavonoid absorption from the chocolate powder. This largely negates any benefit that you might get from eating dark chocolate. Milk and white chocolate are also high in sugar, which limits the safe amount you can eat. White and milk chocolate are not Bulletproof, because they have no benefit and are high-risk foods.

    Is your chocolate making you dumb and infertile?
    Lead (the metal) is a toxin that decreases brain function, damages your heart, and attacks your reproductive system.29 People who are exposed to lead at an early age have smaller brains than the average population.


    Believe it or not, much of the world’s cocoa supply is contaminated with lead. This contamination occurs mainly during shipment and processing where the cocoa is exposed to fumes from engines burning leaded gasoline.31

    Upgraded™ Cacao Butter is processed, stored, and packaged using extremely careful methods to eliminate the risk of lead and other heavy metal contamination. Our beans never see the inside of container ships in giant burlap bags the way commodity beans do. This ensures you can enjoy your chocolate without the risk of brain or sex organ damage.

    Scientific References:
    1. http://www.ajcn.org/content/73/1/36.short
    2. http://www.reuters.com/article/2011/08/29/us-heart-chocolate-idUSTRE77S16H20110829
    3. http://www.sciencedirect.com/science/article/pii/S0956713511005640
    4. http://www.ncbiƒ.nlm.nih.gov/pubmed/18539350
    5. http://pubs.acs.org/doi/abs/10.1021/j0f728754
    6. http://www.ncbi.nlm.nih.gov/pubmed/18710243
    7. http://www.ncbi.nlm.nih.gov/pubmed/21838556
    8. http://www.ncbi.nlm.nih.gov/pubmed/15462126
    9. http://www.ncbi.nlm.nih.gov/pubmed/17277227
    10. http://www.ncbi.nlm.nih.gov/pubmed/21926224
    11. http://www.ncbi.nlm.nih.gov/pubmed/22349177
    12. http://www.ncbi.nlm.nih.gov/pubmed/22093683
    13. http://www.ncbi.nlm.nih.gov/pubmed/21663990
    14. http://www.sciencedirect.com/science/article/pii/S0956713511005640
    15. http://www.ncbi.nlm.nih.gov/pubmed/21036333
    16. http://www.ncbi.nlm.nih.gov/pubmed/20943510
    17. http://www.ncbi.nlm.nih.gov/pubmed/20943565
    18. http://www.ncbi.nlm.nih.gov/pubmed/22208598
    19. http://www.ncbi.nlm.nih.gov/pubmed/22385617
    20. http://www.ncbi.nlm.nih.gov/pubmed/21925035
    21. http://www.ncbi.nlm.nih.gov/pubmed/22327588
    22. http://www.sciencedirect.com/science/article/pii/S0956713511005640
    23. http://www.ncbi.nlm.nih.gov/pubmed/2692617
    24. http://www.ncbi.nlm.nih.gov/pubmed/1820347
    25. http://www.jstor.org/discover/10.2307/25562389?uid=3739936;uid=2129&uid=2&uid=70&uid=4&uid=3739256&sid=47698995983097
    26. http://www.ncbi.nlm.nih.gov/pubmed/2692617
    27. http://fsrio.nal.usda.gov/document_fsheet.php?product_id=48
    28. http://www.ncbi.nlm.nih.gov/pubmed/18068845
    29. http://www.ncbi.nlm.nih.gov/pubmed/14640573
    30. http://www.ncbi.nlm.nih.gov/sites/entrez/21299842
    31. http://jn.nutrition.org/content/130/8/2115S.short
    32. http://www.ajcn.org/content/73/1/36.short
    33. http://www.ncbi.nlm.nih.gov/pubmed/20584271
    34. http://www.sciencedirect.com/science/article/pii/S0895706105000099
    35. http://www.ncbi.nlm.nih.gov/pubmed/17513403
    36. http://www.ncbi.nlm.nih.gov/pubmed/16365364?dopt=Abstract
    37. http://www.nature.com/nature/journal/v424/n6952/full/4241013a.html
    38. http://www.ncbi.nlm.nih.gov/pubmed/16027246?dopt=Abstract
    39. http://www.ncbi.nlm.nih.gov/pubmed/15755830?dopt=Abstract
    40. http://jn.nutrition.org/content/116/5/778.full.pdf
    41. http://www.ncbi.nlm.nih.gov/pubmed/20050664
    42. http://www.nutritionandmetabolism.com/content/9/1/33/abstract
    43. http://www.ncbi.nlm.nih.gov/pubmed/15060194
    44. http://www.ncbi.nlm.nih.gov/pubmed/18507499
    45. http://ehp03.niehs.nih.gov/article/fetchArticle.action?articleURI=info:doi/10.1289/ehp.8009
    46. http://www.nature.com/ejcn/journal/v55/n2/abs/1601122a.html
    47. http://www.ncbi.nlm.nih.gov/pubmed/7977143

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