Raw Cacao Nibs | 1/2 pound (10% fermentation)

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 currency.

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. There is no evidence to implicate Cacao Bean consumption with obesity. Cacao can actually be a great weight loss foods because within its extraordinary nutrition profile it contains the minerals and molecules that help regulate appetite.

All chocolate is made from cacao beans, Theobroma cacao.

Raw cacao is one of nature's most fantastic superfoods due to its mineral content and wide array of unique phytochemicals. Many of the special properties of cacao are destroyed or lost by cooking, refining, and processing.

Cacao has been found to be the highest natural food source of magnesium.

Magnesium | Magnesium helps to support the heart, brain, and digestive system. Magnesium is also important for building strong bones. Magnesium balances brain chemistry, builds strong bones, and is associated with inducing better moods. Some studies show magnesium o 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 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. Research shows 80% of Americans are deficient in this trace mineral. Cacao has enough chromium to help reverse deficiencies in this mineral.

Anandamide | N-arachidonoylethanolamine or AEA, is an endogenous cannabinoid neurotransmitter found in mammalian organs, especially in the brain. Anandamide is known as "The Bliss Chemical" because it is released while we are a state of happiness. The name is taken from the Sanskrit word ananda, which means "bliss, delight", and amide. Physiological experiments demonstrate that anandamide may be as important as the more well-known neurotransmitters dopamine and serotonin. Anandamide is found in cacao.

Anandamide Inhibitors | N-oleolethanolamine and N-linoleolyethanolamine specifically target the endogenous cannabinoid system of the brain, mimicking the psycotropic effects caused by plant-derived cannabinoids either directly (by activating cannabinoid receptors) or indirectly (by increasing anadamide levels in the brain). These inhibitors promote and prolong the feeling of well-being that anandamide can induce or can amplify the effects chemicals such as other plant-derived cannabinoids.

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 | Research shows cacao to contain 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.

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 can supply 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 has been found in studies to be produced in our bodies when we feel the emotion of 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 the body manage stress.

Does Cacao Contain Caffeine? Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of 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, M.D. 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.

• 100% Raw and Organic. Certified Organic by Skal International.

• High Flavor, No Roasting: Because of the quality of the bean and processing, you get to enjoy a rich, raw chocolate flavor and aroma without roasting.

Be aware that conventional, poor quality cacao is also available that has been heated and/or fumigated.

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. Some people can be allergic to cooked and processed chocolate but are not allergic to raw cacao.

What to do with Cacao Beans | Each Cacao Bean is surrounded by an outer skin. The removal of this skin had always been a ritual for people eating cacao. Emerging evidence suggests that the cacao skin may play a role in helping our bone marrow produce more rejuvenating stem cells naturally.

1. Try eating them straight, one piece at a time. Chew thoroughly and experience raw chocolate.

2. Add to coconut-based or fruit-based smoothies.

3. Add agave nectar or honey or another sweetening agent to the raw cacao beans.

4. Freeze cacao beans with sweeteners (agave nectar or honey are fantastic). Eat cold.

5. Blend cacao beans into herbal teas.

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, maca, coconut oil, Coral Legend Powder and cashews. Pour into a mold and freeze. Eat cold and experience the truth about the food of the gods!

Refrigeration of these Cacao Beans is not required, although recommended. Cacao nibs keep well in cool, dry conditions.

8 oz. bag (equivalent of approx. 200 cacao beans)