CACAO NIBS

Delicious, Raw, Organic Chocolate

High in Antioxidants, Natural Lipids, and Minerals

Natural Goodness! Never Roasted! No Sugars Added!

Also See:

• CHIA SEEDS • COCONUT OIL • COCONUT SPREAD
• REJUVENATE!™ • REJUVENATE! PRO • CHLORELLA
• Ancient Minerals Magnesium Oil • Core Formulas • Magnesium Abstracts

Fresh, Raw Unprocessed CACAO NIBS Mix Perfectly with Foods, or Are Delicious All By Themselves!

CACAO NIBS Bag (1 lb) $18.95

CACAO NIBS are chopped pieces of whole cocoa beans. They are grown using organic methods in the Philippines. They are not ground, pressed, or processed except for natural fermentation under banana leaves. Fermentation generates heat, but the temperature of the air under the banana leaves does not exceed 45°C (113°F). During the 2-3 day fermentation process, the beans develop a richer chocolate taste and lose some bitterness. Because of high humidity under the leaves during fermentation, the cacao beans are subsequently sun dried. The beans are then chopped into nibs, and the outer peeling and seed shell are removed from the inner seed. The result is delicious CACAO NIBS containing about 45% fat.

BACKGROUND: Chocolate originates from the bean (or seed) of a tree native to the Americas that now grows in tropical areas of the world. Cacao trees are predominately found in countries within 10-20 degrees latitude of the equator. They thrive in a warm, humid climate and in rich, loose soil. Because the trees prefer shaded sunlight, they are grown in orchards alongside banana trees, rubber trees, or coconut palms.

Cacao trees form large seed pods. Inside the pods are the beans (or seeds) used to make chocolate. It takes 5-6 months for the cacao pods to develop fully. The pods are generally harvested twice a year, but can be harvested year-round. The pods are cut from the tree with machetes and the beans are separated from the pod. The beans are then spread on a flat surface, covered with banana leaves and allowed to ferment. As the seeds ferment, they become wrinkled, and change color from light off-white to dark brown.

Cacao is one of the best sources of magnesium of all foods. This is likely the primary reason that women crave chocolate during the menstrual period. Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. Cacao also is high in the mineral sulfur. Sulfur builds strong nails, hair, shiny skin, detoxifies the liver, and supports healthy pancreas functioning. Anecdotal reports indicate that cacao detoxifies mercury because of its high sulfur content.

According to research cited in The New York Times, fresh cacao beans are extremely rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This is an incredible 10% antioxidant concentration level, making cacao one of the richest sources of antioxidants of any food. In contrast, processed cocoa powder (defatted, roasted cacao treated with potassium carbonate) and chocolates contain far lower levels of antioxidants. For example, commercial chocolate bars typically contain a flavonol content of 500 milligrams per 100 grams. Research also has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism.

Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea. Their findings were published in an article entitled "Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine" in the Journal of Agricultural and Food Chemistry 51 (25): 7292-7295 (2003). Scientists had known that cocoa contains significant antioxidants, but no one knew how rich they were compared with those in red wine and green tea. The Cornell researchers found that cocoa leads the other foods because of its high content of antioxidant compounds called phenolic phytochemicals, or flavonoids. They discovered in a single serving of cocoa 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE). Examining a glass of red wine, the researchers found 340 milligrams of GAE and 163 milligrams of ECE. In a cup of green tea, they found 165 milligrams of GAE and 47 milligrams of ECE.

A good measure of the antioxidant power of foods is Oxygen Radical Absorbance Capacity (ORAC). ORAC values have been measured for many different foods and the table below indicates the values. This table shows that dark chocolate has by far the highest capacity of any food tested for dealing with free radicals!

Antioxidant ORAC levels per 100 grams:

dark chocolate: 13,120
milk chocolate: 6,740
prunes: 5,770
raisins: 2,830
blueberries: 2,400
blackberries: 2036
kale: 1,770
strawberries: 1540
spinach: 1260
raspberries: 1220
brussel sprouts: 980
plums: 949
alfalfa sprouts: 930
broccoli: 890

Cacao seeds contain fat, usually around 40%, consisting of oil of cacao, cacao butter, theobromine (.9% to 2.35%), small quantities of theine (.05% to .37%), starch, ash, and protein matter (6% to 17%). These percentages vary due to the decomposition of glucosid influenced by fermentation. Theobromine may act as a diuretic, and has a stimulant or exciting action not possessed by chocolate itself. Theobromine and theophylline, like caffeine, all substances found in this plant are used in modern medicine as anti-asthmatic.

Nutrient substances in cacao (chocolate) that have been discussed in the scientific literature include anandamide, arginine, dopamine, epicatechins, histamine, magnesium, serotonin (anti-stress neurotransmitter), tryptophan, phenylethylamine (PEA), polyphenols, tyramine, and salsolinol. Cacao also contains components that include alanine, alkaloids, alpha-sitosterol, alpha-theosterol, amylase, arginine, ascorbic-acid, ascorbic-acid-oxidase, aspariginase, beta-carotene, calcium, dopamine, fructose, glucose, glutamic-acid, leucine, linoleic-acid, lipase, lysine, niacin, peroxidase, phenylacetic-acid, phenylalanine, phosphorus, riboflavin, rutin, tannins, theobromine, and thiamin.

Raw chocolate contains up to 2.2% phenylethylamine (PEA), the neurotransmitters that control our ability to pay attention and stay alert, the chemical that increases when we are happy. A neurotransmitter called anandamide has been isolated in cacao in quantities significant enough to affect the brain. Anandamide is a cannabinoid naturally found in the human brain, known as the “bliss chemical” because it is released when we feel great. Monoamine oxidase inhibitors (MAO inhibitors) are abundant in raw chocolate. These MAO inhibitors produce favorable results by allowing more serotonin and other neurotransmitters such as anandamide, dopamine, etc., to circulate in the brain. Cacao is also a great source of serotonin, dopamine, and phenylethylamine, which all help alleviate depression and are associated with feelings of well-being.

RECIPE SUGGESTIONS: CACAO NIBS (ground or whole) blend nicely into smoothies, teas, coffee, or nutritional drinks. Try grinding them. Mix with Chia Seeds and almond butter (plus REJUVENATE!™ PRO). The nibs are also good when eaten by the handful. Sprinkle on desserts. Add to any recipe instead of chocolate chips. Be creative. Cacao Nibs are suitable for all diets and kids love them!

These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.