 Certified Organic
Raw Chocolate (Raw Cacao Nibs)
8 oz. bag (equivalent of approx. 200 cacao beans)
This is Raw, Organic Chocolate! There is fantastic hope for chocoholics
everywhere! You can turn cravings for cooked chocolate into
super-nutrition. All chocolate is made from the cacao bean!
Normally, one could peel cacao beans before eating them...now this has
been done for you! "Cacao Nibs" (or Cacao Pieces) are peeled raw/organic
Cacao Beans.
The raw cacao bean is one of nature's most fantastic superfoods due to
its wide array of unique properties, many of which are destroyed or
corrupted by cooking.
Cacao is the seed of a fruit of an Amazonian tree called Theobroma,
which literally means "cacao, the food of the gods”. Cacao beans contain
no sugar and between 12% and 50% fat depending on variety and growth
conditions. Nature's First Law cacao beans are around 40% fat content
(low compared to other nuts). There is no evidence to implicate cacao
bean consumption with obesity.
Magnesium
Cacao is remarkably rich in magnesium.
Cacao seems to be the #1 source of magnesium of any food. This is likely
the primary reason women crave chocolate during the menstrual period.
Magnesium balances brain chemistry, builds strong bones, and is
associated with more happiness. Magnesium is the most deficient major
mineral on the Standard American Diet (SAD); over 80% of Americans are
chronically deficient in Magnesium!
Stimulant or Superfood?
Cacao contains subtle amounts of caffeine and theobromine. However,
experiments have shown that these stimulants are far different when
consumed raw than cooked.
Consider the following: Experimental provings of chocolate by homeopaths
indicate its stimulating effect when cooked. One experiment conducted
with a decoction of roasted ground cacao beans in boiling water produced
an excitement of the nervous system similar to that caused by black
coffee, an excited state of circulation, and an accelerated pulse.
interestingly, when the same decoction was made with raw, unroasted
beans neither effect was noticeable, leading the provers to conclude
that the physiological changes were caused by aromatic substances
released during roasting.
MAO Inhibitors
Cacao seems to diminish appetite, probably due to its monoamine oxidase
enzyme inhibitors (MAO inhibitors) - these are different from digestive
enzyme inhibitors found in most nuts and seeds. These rare MAO
inhibitors actually produce favorable results when consumed by allowing
more serotonin and other neurotransmitters to circulate in the brain.
According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening
and rejuvenation.
Phenylethylamine (PEA)
Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-related
chemical that is also created within the brain and released when we are
in love. This is one of the reasons why love and chocolate have a deep
correlation. PEA also plays a role in increasing focus and alertness.
Anandamide (The Bliss Chemical)
A neurotransmitter called anandamide, has been isolated in cacao.
Anandamide is also produced naturally in the brain. Anandamide is known
as "The Bliss Chemical" because it is released while we are feeling
great. Cacao contains enzyme inhibitors that decrease our bodies'
ability to breakdown anandamide. This means that natural anandamide
and/or cacao anandamide may stick around longer, making us feel good
longer, when we eat cacao.
Allergies?
A recent study showed that only one out of 500 people who thought they
were allergic to chocolate actually tested positive. Allergies to
chocolate are quite rare. It is typically the case that the person is in
fact allergic to milk and dairy products.
What to do with Cacao Nibs:
1. Try eating them straight, a tablespoon at a time. Chew thoroughly and
experience the taste extravaganza of raw chocolate.
2. Add to coconut-based or fruit-based smoothies to enhance the flavor.
3. Add agave nectar or honey or another sweetening agent to the raw
cacao nibs and chew!
4. Freeze cacao nibs with sweeteners (agave nectar or honey are
fantastic). Eat cold.
5. Blend cacao nibs into herbal teas with the Peruvian superfood maca.
6. Add cacao nibs to raw ice creams for the best chocolate chips in the
world.
7. Create a raw chocolate bar! Blend the following raw ingredients
together: cacao nibs, agave nectar, carob powder, maca, coconut oil,
angstrom calcium, and cashews. Pour into a mold and freeze. Eat cold and
experience the truth about the food of the gods!
Refrigeration of these cacao nibs is not required, although recommended.
Cacao nibs keep well in cool, dry conditions.
List Price: $10.95 + S&H
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