Cacao Nibs, organic, raw

by Green Origins

Benefits of Cacao Nibs:

is very rich in antioxidants
stimulates focus, concentration, pleasure and love
is a good source of trypthophan and arginine
stimulates serotonin production
has a high content of soluble fiber

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Raw Criollo Cacao Nibs - 100% Pure & Organic

Chocolate is one of the best-loved foods in the world. In recent years we have come to realise that in its raw form it is extremely beneficial to our health. Theobroma cacao is a small, evergreen tree that thrives in tropical climates, mostly in South America. Its fruit provides Cacao (also known as cocoa), the basic material used in the production of chocolate. Although processed chocolate is high in fat and sugar, Cacao itself is nothing short of a superfood- it is packed with antioxidants and is being recognised as an aid to better cardiac health, plus lower rates of stroke and cancer.

Cacao is available in several forms, which become accessible once the pulp in the ripe seed has been fermented away and the beans dried. It are therefore a very natural, raw product, in which much of the nutrient content remains intact.

And what a content. Cacao provides a wide spectrum of antioxidant flavanoids- the cacao flavanoid group is known collectively as flavanols. It also boasts a range of amino acids and nutrients that makes cacao an extremely valuable part of a healthy diet.

What are the health benefits of Cacao:

Cacao is extraordinarily rich in antioxidants. The antioxidant provision of foods is measured on a scale referred to as ORAC (oxygen radical absorbance capacity). By this measure, Cacao is even richer in antioxidants than the class-leading fruit Acai berry. The flavanols in Cacao act in our bodies to neutralise free radicals at a molecular level, preventing the cell damage they can cause. They also help us produce nitric oxide, essential to proper cardiac function and lowered blood pressure.

A well-known Harvard Medical School study investigated the effects of Cacao on the Kuma Indians of Panama, comparing a group given to drinking large quantities of home-prepared Cacao with another exhibiting more modern dietary habits. The results were startling: put simply, the Cacao-consuming group had much lower rates of stroke, cardiovascular disease and cancer than the other.

The antioxidants in Cacao act to inhibit the oxidisation of LDL ("bad") cholesterol to athersclerotic plaque (hardened arteries). They also reduce the tendency for blood platelets to clump together and form stroke-causing clots. They regulate inflammatiory responses in blood cell walls, having anti-inflammatory effects on the entire body. Cacao¿s antioxidants are believed to help us metabolise sugar, a mechanism that stabilises our system, avoiding the symptoms of hypoglycemia and diabetes.

50% of Cacao´s mass is actually composed of fats. However, none of the three fats involved is harmful to us. One is oleic acid, the fat found in olive oil and deemed actively helpful. The others- stearic and palmitic acids-appear to have no cholesterol-building effects when we ingest Cacao. More processed chocolate can indeed have an adverse effect on cholesterol and body fat, conveyed by fats and sugars added later. Thanks to the lack of processing to remove the fat content of beans and nibs, an optimum amount of their nutritional value is retained. Cacao beans and nibs are very nearly the most raw form in which Cacao can be consumed. Cacao powder is still highly raw. It has however, had its fat content removed. This results in slightly less nutrition than beans or nibs, as a trade off for its low-fat status.

Cacao also contains several amino acids. These include tryptophan, believed to enhance relaxation and sleep quality, and argine, associated with muscle recovery and rebuilding after exercise. Cacao´s high magnesium content is also essential for musculoskeletal health, as well as good balance of brain chemistry.

Where are Green Origins Cacao from?

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