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Ben Ripple, of Big Tree Farms, the producer of these Cacao NIbs in Bali, Indonesia, has said this about raw cacao on the market today, and proves the truly raw, high quality nature of his products:
Cacao Beans are extraordinarily nutritious!
Cacao is the Best Natural Food Source of the Following Nutrients:
Magnesium: Cacao seems to be the #1 source of magnesium of any food. Magnesium is one of the great alkaline minerals. It helps to support the heart, brain, and digestive system (it fights constipation). Magnesium is also important for building strong bones. This is likely the primary reason women crave chocolate during the monthly cycle. 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! Cacao has enough magnesium to help reverse deficiencies of this mineral.
Iron: Cacao contains 314% of the U.S. RDA of iron per 1 ounce (28 gram) serving. Iron is a critical mineral in nutrition. Iron is part of the oxygen carrying protein called hemoglobin that keeps our blood healthy.
Chromium: Chromium is an important trace mineral that helps balance blood sugar. Nearly 80% of Americans are deficient in this trace mineral. Cacao has enough chromium to help reverse deficiencies in this mineral.
Anandamide: Anandamide (The Bliss Chemical) is an endorphin that the human body naturally produces after exercise. Anandamide has only been found in one plant — Cacao. 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, when we eat cacao, natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer.
Theobromine: Cacao usually contains about 1% theobromine. Theobromine is an effective anti-bacterial substance and kills streptococci mutans (the primary organism that causes cavities). Theobromine is a chemical relative of caffeine but is not a nervous system stimulant. Theobromine dilates the cardiovascular system making the heart’s job easier. This is one of the major reasons why cacao is an important part of a heart healthy diet.
Antioxidants: Cacao contains the highest concentration of antioxidants of any food in the world. These antioxidants include polyphenols, catechins, and epicatechins. By weight, Cacao has more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries COMBINED.
Cacao Also Contains the Following Important Unique Nutrients:
Manganese: Manganese is an essential trace mineral. Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin. Interestingly, manganese is also concentrated in tears.
Zinc: Zinc is an essential trace mineral. Zinc plays a critical role in the immune system, liver, pancreas, and skin. Additionally, zinc is involved in thousands of enzymatic reactions throughout the human body.
Copper: Copper is an essential trace mineral. Copper is found naturally in plants with vitamin C. In the human body, copper helps to build healthy blood.
Vitamin C: Cacao must be raw to contain vitamin C. All cooked and processed chocolate has no vitamin C. A one ounce (28 gram) serving of Cacao Beans supplies 21% of the U.S. RDA of Vitamin C.
Omega 6 Fatty Acids: Cacao contains essential omega 6 fatty acids. All cooked and processed chocolate contains rancid omega 6 fatty acids (trans-fat) that can cause an inflammatory reaction when one eats cooked chocolate.
Phenethylamine (PEA): Phenylethylamine (PEA) is found in abundance in cacao. Because PEA is heat sensitive, much of the PEA in conventional cooked and processed chocolate is missing. PEA is the chemical that we produce in our bodies when we fall in love. This is likely one of the main reasons why love and chocolate have such a deep connection. PEA also plays a role in increasing focus and alertness.
Tryptophan: Tryptophan is an essential amino acid that is transformed into important stress-protective neurotransmitters including serotonin and melatonin. Tryptophan is heat sensitive and therefore it is “cooked out” in many high protein foods and in conventional processed chocolate.
Serotonin: Serotonin is the primary neurotransmitter in the human body. Serotonin is similar in its chemistry to tryptophan and melatonin. Serotonin helps us build up our “stress defense shield.”
Does Cacao Contain Caffeine?
Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of Cacao Beans or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee).
In February 2008, Dr. Gabriel Cousens discovered in clinical tests on healthy people that Cacao does not elevate blood sugar in the same way as a caffeine containing food or beverage. In fact, Dr. Cousens’ found that cacao has less of an effect on blood sugar than nearly any other food.
What is Cacao?
Cacao is the seed (nut) of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao Beans were so revered by the Mayans and Aztecs that they used them as money!
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, 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. Sunfood Nutrition™ Cacao Beans are around 40% fat content (low compared to other nuts). There is no evidence to implicate Cacao Bean consumption with obesity. Cacao is actually one of the great weight loss foods because within its extraordinary nutrition profile it contains the minerals and molecules that shut off the appetite.
Once you have decided how you are going to eat the Cacao Beans then…
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 Beans and chew!
4. Freeze Cacao Beans with sweeteners (agave nectar or honey are fantastic). Eat cold.
5. Blend Cacao Beans into herbal teas with the Peruvian superfoods maca and Yacon Root Syrup.
6. Add Cacao Beans 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 Beans, 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!
8. Cacao and Goji Berries go particularly well when eaten together. Because of their combined antioxidant content, Cacao and Goji Berries make for excellent airtravel snacks.
9. Read the book Naked Chocolate by David Wolfe and Shazzie and discover all the extraordinary chocolate recipes you can create in the comfort of your own kitchen.
Refrigeration of these Cacao Beans is not required, although recommended. Cacao keeps well in cool, dry conditions.
16 oz. bag (equivalent of approx. 400 cacao beans)
Cacao Beans are extraordinarily nutritious!
Cacao is the Best Natural Food Source of the Following Nutrients:
Magnesium: Cacao seems to be the #1 source of magnesium of any food. Magnesium is one of the great alkaline minerals. It helps to support the heart, brain, and digestive system (it fights constipation). Magnesium is also important for building strong bones. This is likely the primary reason women crave chocolate during the monthly cycle. 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! Cacao has enough magnesium to help reverse deficiencies of this mineral.
Iron: Cacao contains 314% of the U.S. RDA of iron per 1 ounce (28 gram) serving. Iron is a critical mineral in nutrition. Iron is part of the oxygen carrying protein called hemoglobin that keeps our blood healthy.
Chromium: Chromium is an important trace mineral that helps balance blood sugar. Nearly 80% of Americans are deficient in this trace mineral. Cacao has enough chromium to help reverse deficiencies in this mineral.
Anandamide: Anandamide (The Bliss Chemical) is an endorphin that the human body naturally produces after exercise. Anandamide has only been found in one plant — Cacao. 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, when we eat cacao, natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer.
Theobromine: Cacao usually contains about 1% theobromine. Theobromine is an effective anti-bacterial substance and kills streptococci mutans (the primary organism that causes cavities). Theobromine is a chemical relative of caffeine but is not a nervous system stimulant. Theobromine dilates the cardiovascular system making the heart’s job easier. This is one of the major reasons why cacao is an important part of a heart healthy diet.
Antioxidants: Cacao contains the highest concentration of antioxidants of any food in the world. These antioxidants include polyphenols, catechins, and epicatechins. By weight, Cacao has more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries COMBINED.
Cacao Also Contains the Following Important Unique Nutrients:
Manganese: Manganese is an essential trace mineral. Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin. Interestingly, manganese is also concentrated in tears.
Zinc: Zinc is an essential trace mineral. Zinc plays a critical role in the immune system, liver, pancreas, and skin. Additionally, zinc is involved in thousands of enzymatic reactions throughout the human body.
Copper: Copper is an essential trace mineral. Copper is found naturally in plants with vitamin C. In the human body, copper helps to build healthy blood.
Vitamin C: Cacao must be raw to contain vitamin C. All cooked and processed chocolate has no vitamin C. A one ounce (28 gram) serving of Cacao Beans supplies 21% of the U.S. RDA of Vitamin C.
Omega 6 Fatty Acids: Cacao contains essential omega 6 fatty acids. All cooked and processed chocolate contains rancid omega 6 fatty acids (trans-fat) that can cause an inflammatory reaction when one eats cooked chocolate.
Phenethylamine (PEA): Phenylethylamine (PEA) is found in abundance in cacao. Because PEA is heat sensitive, much of the PEA in conventional cooked and processed chocolate is missing. PEA is the chemical that we produce in our bodies when we fall in love. This is likely one of the main reasons why love and chocolate have such a deep connection. PEA also plays a role in increasing focus and alertness.
Tryptophan: Tryptophan is an essential amino acid that is transformed into important stress-protective neurotransmitters including serotonin and melatonin. Tryptophan is heat sensitive and therefore it is “cooked out” in many high protein foods and in conventional processed chocolate.
Serotonin: Serotonin is the primary neurotransmitter in the human body. Serotonin is similar in its chemistry to tryptophan and melatonin. Serotonin helps us build up our “stress defense shield.”
Does Cacao Contain Caffeine?
Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of Cacao Beans or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee).
In February 2008, Dr. Gabriel Cousens discovered in clinical tests on healthy people that Cacao does not elevate blood sugar in the same way as a caffeine containing food or beverage. In fact, Dr. Cousens’ found that cacao has less of an effect on blood sugar than nearly any other food.
What is Cacao?
Cacao is the seed (nut) of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao Beans were so revered by the Mayans and Aztecs that they used them as money!
In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, 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. Sunfood Nutrition™ Cacao Beans are around 40% fat content (low compared to other nuts). There is no evidence to implicate Cacao Bean consumption with obesity. Cacao is actually one of the great weight loss foods because within its extraordinary nutrition profile it contains the minerals and molecules that shut off the appetite.
Once you have decided how you are going to eat the Cacao Beans then…
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 Beans and chew!
4. Freeze Cacao Beans with sweeteners (agave nectar or honey are fantastic). Eat cold.
5. Blend Cacao Beans into herbal teas with the Peruvian superfoods maca and Yacon Root Syrup.
6. Add Cacao Beans 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 Beans, 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!
8. Cacao and Goji Berries go particularly well when eaten together. Because of their combined antioxidant content, Cacao and Goji Berries make for excellent airtravel snacks.
9. Read the book Naked Chocolate by David Wolfe and Shazzie and discover all the extraordinary chocolate recipes you can create in the comfort of your own kitchen.
Refrigeration of these Cacao Beans is not required, although recommended. Cacao keeps well in cool, dry conditions.
16 oz. bag (equivalent of approx. 400 cacao beans)
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