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Upgraded™ Chocolate Powder

$24.95
$24.95
$24.95
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Upgraded Chocolate Powder is designed to be the highest quality chocolate in existence.

Benefits:
  • Amazing Superfood
  • Heart Healthy
  • Superior Flavor
Product Description:
  • 1 bag of Upgraded Chocolate Powder (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 Chocolate Powder 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™ Chocolate Powder 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 Chocolate Powder, 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.2

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.

We maintain the delicate flavors and oils by quickly sun-drying the still-raw beans in mountain air. Then we grind the beans into a fine powder on custom artisan equipment dedicated exclusively to our chocolate. The beans are 100% organic, wild, kosher, vegan, and exceed fair trade standards.

ost chocolate products are processed using alkalization, spray/gas drying, and harsh solvents. Harsh processing can decrease the beneficial compounds in chocolate powder by 86-89%.

By gently harvesting the pods, keeping them raw, and using artisan equipment to crush the beans, Upgraded™ Chocolate Powder 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™ Chocolate Powder 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 Chocolate? Just organic and raw cacao powder 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 UpgradedTM 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 UpgradedTM 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.9

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 Chocolate Powder 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™ Chocolate Powder contains ingredients that when ingested may be a potent enough to help inflammation and resiliency.

How Upgraded™ Chocolate Powder 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.23

Consuming Upgraded™ Chocolate Powder 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 Powder. 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.24

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.

Why cocoa fiber is good for your gut Fiber is overrated, but your gut bacteria need to eat something. Fiber from wheat and other grains hurts your gut, but the right kind of fiber can be good for your gut bacteria.26

Upgraded™ Chocolate Powder has the kind of fiber that heals your gut. Rats that consume cocoa fiber have a reduction in blood pressure and achieve a healthier weight than rats not fed cocoa fiber.27 Consuming cocoa fiber improves bowel movements in people too.28 The soluble fiber in Upgraded™ Chocolate Powder feeds the good bacteria in your gut, which makes your entire body work better.

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.30

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™ Chocolate Powder 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.ncbi.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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