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Hi, Everybody! We've had a lot of fun with Cacao Nibs lately, using them in smoothies, soups, and right out of the package. Turns out, there's a lot of nutritional goodies in nibs, so we thought we'd pass along the info! Shay Perfect for Snacking, Great in Recipes and Sugar & Dairy Free! by Dr. Mercola If you are like most people, chocolate is one of your favorite candy snacks. Unfortunately, the chocolate found in most stores today is processed using methods that destroy about one-quarter to one-half of chocolate's naturally occurring flavonoids, which are the powerful compounds that scavenge the free radicals in your body that can cause cancer. Plus, most commercial chocolate is loaded with high amounts of white sugar, unhealthy oils, a host of harmful additives, and even lead! But if you are a chocolate lover, there is hope: when properly processed, chocolate and the source it is derived from, cacao, can actually be very good for you. When I first began reading about the benefits of eating chocolate, I was skeptical because the chocolate companies funded the research findings. However, since then there have been many independent studies that strongly confirm the benefits of consuming chocolate and cacao in moderation. Below is a list of some key benefits of cacao:
Cacao Nibs are the closest thing you can get to the whole, complete cacao bean in its natural state. They are the meat of the roasted cacao bean with the husk removed, and then broken into bits. NOTE: These nibs are NOT like a chocolate bar. Instead the Coco Nibs are all-natural and crunchy, like a nut with cacao taste. As you will read below, most people will want to use them in a wide variety of recipes, such as in smoothies or on salads, while some will also enjoy them as a snack. Organic Cacao Beans: a Good Tasting Powerful Source of Antioxidants! The cacao beans from which Way Healthier Organic Coco Nibs are produced are high in antioxidants (phenolic bioflavanoids). According to preliminary studies, these antioxidants are linked to:
Research has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism. Food scientists found that cacao 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 the American Chemical Society's Journal of Agriculture and Food Chemistry. Scientists have known that cacao contains significant antioxidants, but no one knew just how rich they were compared with those in red wine and green tea. The ORAC test examines the antioxidant levels of various foods. The higher the ORAC score, the higher the level of antioxidants present in the food. According to the US Department of Agriculture / Journal of the American Chemical Society, dark chocolate reigns at the top of the ORAC list with the most antioxidants by far. Below is a comparison breakdown of ORAC levels of various antioxidant rich foods (per 100 grams):
Minimally processed organic chocolate are loaded with essential minerals including copper. Liver is rich in copper too. Which would you rather eat? Cacao beans contain over 300 chemically identifiable compounds making it one of the most complex food substances on Earth! Organic and minimally processed cacao is also loaded with many essential minerals including:
Chocolate originates from the bean (or seed) of a tree that grows in tropical areas of the world. This tree is called a cacao tree and is predominately found in countries within 10-20 degrees latitude of the equator. These trees need warm, humid weather and loose, rich soil. They like shaded sunlight. Since cacao trees prefer shade, banana trees, rubber trees or coconut palms are planted beside the cacao tree in the orchards.
These pods are cut off from the tree with a machete and the beans separated from the pod. These beans are then laid out on a flat surface, covered with banana leaves and allowed to ferment. As the seeds ferment they go from a light off-white color to a purplish color to a dark brown color and they also become wrinkled. The cacao beans are kept at a low temperature during the fermentation process. The temperature of the air under the banana leaves (heat is generated during the fermentation process) does not exceed 45° C (113° F). During the 2-3 day fermentation process these beans take on a richer chocolate taste and loose some of their bitterness. Because of the high humidity under the leaves throughout the fermentation process, the cacao beans, once fermented, must be dried. When dried traditionally by the sun, the process takes 2-3 days. The cacao beans are then chopped into nibs. The outer peeling, along with the seed shell, is removed from the inner seed. The result is a delicious cacao snack that does not contain any dairy, sugar, or additives. The Many Ways to Enjoy Delicious Way Healthier Coco Nibs There are many ways to enjoy the great taste of Organic cacao Nibs. While they are delicious right out of the box, here are some great serving suggestions:
To keep your cacao Nibs at their freshest, refrigeration is recommended. Or store then in a cool, dry place (out of direct sunlight) is preferred.
Goji berries are the richest source of carotenoids, including beta-carotene (more beta carotene than carrots), of all known foods or plants on earth! They contain 500 times the amount of vitamin C, by weight, than oranges making them second only to camu camu berries as the richest vitamin C source on earth. Goji berries also contain vitamins B1, B2, B6, and vitamin E. Not only that, but they taste great! Let me know about your experiences!
In vibrant health,
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The cacao tree forms large seed pods. Inside the pods are the beans (or seeds) that eventually become the basis for chocolate (pictured right). It takes 5-6 months for the cacao pods to develop. The trees are generally harvested twice a year, but can be harvested throughout the year.
A great combo is Goji Berries, especially if you're putting together a trail mix. Goji berries contain up to 21 trace minerals (the main ones being zinc, iron, copper, calcium, germanium, selenium, and phosphorus).
