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A delicious cacao item, the best ever tasted, certified organic, fresher than fresh, and ready to use to make your life easier. Peeled raw certified organic cacao bean nibs (pieces of peeled low fermented cacao beans). Some call these chocolate nibs. They are unroasted and unsweetened, ready to use in your recipes or eat out of the bag and come in a variety of sizes.
Cacao is pronounced (ka - Cow), rhymes with COW. Some say Cocoa (ko ko) Beans. The terms are used interchangebly.
This is raw certified organic cacao bean nibs (raw chocolate pieces). Chocolate, cocoa and cocoa butter are made from cacao beans. Check out a Dagoba Organic Chocolate label, they list the cacao percentage. Now you can eat pure raw cacao chocolate, make raw delights and frozen chocolate shakes. Have a chocolate party.
Cacao contains a wide array of unique properties and minerals, including high levels of sulfur and magnesium. It may increase your focus and alertness and contains nutrients to keep you happy. Chocolate and cacao are often associated with love. All this is due to phenylethylamine contained in the cacao. Anandamide can be produced in the brain when we are feeling great, cacao makes anandamide stick around longer.
Cacao may seem to diminish your appetite, perhaps due to its MAO inhibitors (monoamine oxidase enzyme inhibitors). Cacao's rare MAO inhibitors may allow serotonin and additional neurotransmitters to circulate in the brain. It also may facilitate youthening and rejuvenation, according to some.
These cacao nibs taste like real chocolate. Some use a sweetener like raw organic agave nectar when preparing chocolate treat recipes. A great chocolate dairy free shake consists of water, cacao, agave nectar, ice and macadamia nuts. Blend the cacao with the water and agave or yacon syrup until smooth. Next add ice and quickly blend to crush ice into a slurry.
What do I do with cacao bean nibs?:
* Eat them plain, chewing and experiencing the taste
* Pop a handful in your mouth with a dab of agave nectar
* Add to your fruit, nut or coconut based smoothie
* Creativity abounds in raw brownies or a raw chocolate pecan pie
Net Wt: One Pound
Nutritional Facts: Serving Size: 1 ounce (28g), Calories 160, Fat 11g, Sat. Fat 4g, Sodium 30 mg, Carbohydrate 14g, Fiber 9 g, Sugars 3 g, Protein 1g, Vitamin C 42 mg (70%DV). *Note: Daily Value(DV) based on a 2,000 calorie diet
Also known as- Theobroma cacao, Cocoa beans, Cocoa pods, and Cacao
Introduction
Chocolate * good for you? Numerous studies have suggested that the guilty pleasures of chocolate may not be quite so guilty after all. Cacao beans and nibs, the raw materials for making chocolate, are high in flavonoids, contain more antioxidants than most fruits and appear to lower cholesterol in people with high cholesterol. In fact, the whole cacao fruit was used medicinally among the Maya, Olmec and Aztecs, and was spread from there to Europe after the Spanish conquest of those peoples. From the 16th through the 20th centuries, medical texts reported no less than 100 medicinal uses of cacao. Most commonly, the uses were to encourage weight gain, stimulate appetite, stimulate the nervous system and improve digestion and elimination.
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Of course, we know cacao as the source of chocolate, the decadently delicious, luxurious guilty pleasure. There are, however, some very good reasons that chocolate is a worldwide favorite food and flavoring, and scientists are discovering more of them every day. Among their discoveries:
- Dark chocolate, which contains more cacao and less fats and sugars, can positively benefit the cholesterol profile
- Cacao provides the same amount of antioxidant polyphenols as a glass of red wine
- Cacao stimulates the production of natural antidepressants in the body, as well as containing its own stimulants, theophylline and caffeine
- Cacao beans are rich in magnesium, calcium, iron, zinc, copper, manganese and potassium. TheyÍre also a good source of vitamins A, B1, B2, B3, C, E and pantothenic acid
Constituents
Caffeine, flavonoids, phenylethylalamine, anandamide, magnesium, sulfur, oleic acid, theobromine, tryptophan,
Cacao beans and nibs contain more flavonoid antioxidants than most other vegetables and fruits * up to four times as much concentrated antioxidants as green tea.
Cacao stimulates the production of serotonin and endorphins, and contains phenylethylalamine and anandamide, two chemicals that elevate the mood and help increase focus.
Parts Used
Beans, either whole or broken into nibs
Typical Preparations
Eaten raw-as is, or roasted, brewed, and powdered into tea. Used abundantly in food and other consumables. Sometimes found in extract form.
Summary
Cacao beans and nibs contain a number of constituents that have been proven beneficial healthwise, but itÍs worth noting that many of these constituents are destroyed or lessened by processing. Health practitioners recommend that anyone interested in eating cacao for its health benefits use raw, unprocessed cacao beans and nibs rather than processed chocolate.
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.
Precautions
Anyone with a sensitivity to chocolate should avoid eating cacao beans or nibs. The active polyphenols and other substances in cacao can trigger migraines and cause other allergic reactions in sensitive people.
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