Dr Joanna McMillan says:
These days, I've noticed there's a trend for everything cocoa to suddenly be called cacao. Technically though, cacao is the unfermented, fresh seed; once fermented, it becomes cocoa, although some argue the word cocoa came from a misspelling of cacao. Cocoa powder (pure, non-sweetened, that is) is a great source of polyphenols - an antioxidant that may help to protect cognitive function as we age.
BRAIN FOOD by Dr Joanna McMillan (Bauer Books) rrp: $35
Available at www.magshop.com.au and all good bookstores.
Available at www.magshop.com.au and all good bookstores.