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Concentrated nutrients - because raw cacao is concentrated 'raw power', RAW cacao powder has at least 33% more of many of cacao's most vital nutrients! In Raw Cacao Powder, much of the oil is removed, while nearly all of the active nutrients remain. For example...
●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 cycle. Magnesium balances brain chemistry, builds strong bones, and combats depression. Cacao is the richest food source of magnesium of any common food. Magnesium is the number one mineral that assists and supports healthy heart functioning. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium!
●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, un-roasted beans neither effect was noticeable, leading the researchers to conclude that the physiological changes were caused by aromatic substances released during roasting.
●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 youth regeneration and rejuvenation. Encourages weight loss naturally.
●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. Researchers have discovered that phenylethylamine (PEA) has a positive effect in enhancing feelings of love. And Chocolate has been proven to be an excellent source of PEA.
●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.
Italian researchers found eating 100 grams of dark chocolate each day for 15 days lowered blood pressure in the 15-person study. The University of L'Aquila team also found the body's ability to metabolise sugar -- a problem for people with diabetes -- was improved. Because the effect was believed to be due to antioxidant levels, with Raw Cacao Powder we can likely multiply this effect.
Also known as- Theobroma cacao, Cocoa beans, Cocoa pods, and Cacao. Also known as- Theobroma cacao, Cocoa beans, Cocoa pods, and Cacao. When you cuddle up with a steaming cup of hot cocoa during these chilly fall days, you might be pondering where chocolate comes from. Chocolate comes to us courtesy of the cacao plant (pronounced ca-cow), Theobroma cacao. The name Theobroma is an appropriate one as its translation is "food of the gods." The plant is believed to have originated in the Amazon area of South America at least 4,000 years ago. The Aztecs and other native groups made a bitter tasting drink from the roasted beans. The Incas also used the seeds as currency. Most of today's commercial production is in eastern Brazil in South America and the Ivory Coast and other countries of Africa.
Cacoa is an evergreen tree that grows up to 40 feet in height and is hardy only in moist, tropical climates. Each cacao plant produces 60-70 pods, which mature in about six months from bloom. The pods resemble an elongated acorn squash, about 10-14 inches long.
Each pod yields 20-40 white seeds (beans), which are fermented for several days until they develop a brown color and the chocolate flavor. The beans are then dried and shipped to processing plants. Here, the beans are cleaned, roasted and ground into a thick, dark-colored paste. This paste is the base for all chocolate and cocoa products.
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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.
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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