Chocolatl Verde

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A Rich Source of the Health-Promoting

Aztec Wonder Foods

Spirulina and Flavanol-Rich Cocoa Powder

Enriched with Soy Isoflavones, Green Coffee Antioxidants, and Taurine

Recent research shows that a key component of spirulina, known as “phycocyanobilin” (PB), is a potent inhibitor of the NADPH oxidase enzyme complex, the primary source of excessive oxidant stress in a high proportion of disorders. Unlike most antioxidants, PB goes right to the source of oxidant stress, turning it off!
Meanwhile, evidence continues to grow that flavanol-rich cocoa can have a favorable impact on vascular health. In fact, scientists now suspect that regular daily consumption of flavanol-rich cocoa is key reason why the Kuna Indians of Panama are virtually free of hypertension and stroke – despite eating a salted diet. And feeding rats cocoa flavanols beginning in mid-life prevents age-related cognitive decline.
The nutritional scientists at NutriGuard – who discovered PB’s capacity to inhibit NADPH oxidase – found that they could use flavanol-rich cocoa to make spirulina delicious. And to make the resulting product into the most ambitious of all functional foods, they also added ample amounts of soy isoflavones, chlorogenic acid (from green coffee extract) and the antioxidant amino acid taurine. Some scientists suspect that chlorogenic acid is the factor in coffee responsible for the reduced risk for diabetes enjoyed by heavy coffee drinkers. A variety of health-supportive roles have been suggested for soy isoflavones and taurine.

“Chocolatl” (“choco” = foam; “atl” = water) is the Aztec (Nahuatl) word for chocolate. The “Verde” refers to the green color imparted by the spirulina.
Just blend Chocolatl Verde into low-fat milk, soy milk, or rice milk for a delicious dark chocolate treat – or find your own way to use it.