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Cacao Beans - Whole & Nibs

Is chocolate a health food? Yes! All chocolate is made from the cacao (cocoa)

bean, and cacao beans in their natural, unprocessed, unadulterated state are

rich in nutrients. Not only does chocolate delight our senses, it enhances

both well-being and physical health.

The cacao tree has been cultivated in Mexico and Central and South America

for thousands of years, and it has been so highly valued that some Native

peoples once used its seed, or bean, as currency. The Aztecs believed cacao to

be

of divine origin, and both they and the Mayans used the roasted bean in the

famous beverage Chocolatl, together with vanilla and other flavorings.

Many scientific studies have attempted to explain our love for chocolate, and

various explanations have been suggested. Cacao contains

N-acylethanolamines, substances that are chemically related to brain lipids

called anandamide

(the “bliss chemicalâ€; from the word ananda, Sanskrit for bliss). These

N-acylethanolamines may temporarily increase anandamide levels in the brain,

and

other chemicals in chocolate may inhibit the breakdown of anandamide. The

result? We feel good longer.

Cacao is loaded with phenylethylamine (PEA), a chemical found in the brain

when people are happy, or in love. Low PEA levels, on the other hand, are

associated with feelings of listlessness and fatigue. Cacao also contains MAO

inhibitors that allow more serotonin and other neurotransmitters to circulate in

the brain, contributing to feelings of well-being, facilitating rejuvenation,

and even serving to diminish appetite.

Most people consider chocolate to be a “junk food,†but this undeserved

reputation is due to the nonbeneficial effects of commercial processing and

refining techniques, and to the other ingredients commonly added to chocolate,

most notably white sugar. Many cacao beans available on the world market are

heated, fumigated, conventionally grown, and contaminated by bacteria and

fungus.

Our cacao beans are organically grown and free of harmful chemicals and

processing. In this pure state, the raw cacao bean is one of nature’s most

fantastic superfoods due to its wide array of unique and healthful properties.

Dark chocolate has been found to have more flavonoids than any food tested

so far, including blueberries, red wine, and black and green teas. Flavonoids,

chemical compounds with antioxidant properties, have been shown to promote

cardiovascular health in a number of ways, including:

* Helping bloods vessel dilate

* Lowering LDL cholesterol

* Decreasing inflammatory immune responses

* Reducing the tendency of blood to clot

The antioxidants in chocolate have been shown to lower blood pressure in

hypertensive people and may also help protect against certain types of cancers.

Other pharmacologically significant substances in chocolate include

histamine, serotonin, tryptophan, and tyramine. Caffeine and theobromine, a weak

stimulant, are present in low quantities, but recent studies suggest they may

have no noticeable effect when cacao is in its raw form.

Cacao contains high levels of magnesium, which balances brain chemistry and

builds strong bones. In fact, cacao may contain more magnesium than any other

food—which may explain why women crave it during their menstrual periods. It

also contains copper, essential for enabling red blood cells to carry oxygen

through the body.

Cacao beans are harvested today in much the same way as they were by the

Aztecs. The ripe pods are removed from the tree and carefully cut open, and the

cacao beans are extracted. After harvesting, the beans undergo a fermentation

process during which complex chemical changes take place. At this time, the

bitterness of the bean is reduced and the rich chocolate flavor begins to

develop. The beans are dried after fermentation, and during this drying process,

the brown color develops and further flavor development occurs.

Our cacao beans are available in three forms:

* Whole raw cacao beans. The raw beans have the full array of unique

properties and nutritional benefits found in cacao.

* Whole roasted cacao beans. Roasting deepens and brings out the

chocolate flavor, although there is some loss of nutrients. If you are mainly

interested in taste, you will want roasted cacao.

* Cacao bean nibs (raw, peeled and broken into pieces). These can save

you time and effort compared to using whole beans, which need to be peeled

before using, as the peel is slightly bitter.

The cacao nibs come from an ancient non-hybrid Criollo variety of cacao.

Criollo has a delicate and complex array of flavors. Often referred to as the

“

King of Cacao,†it is highly prized and is used by many of the new “micro

chocolate makers.â€

The whole beans are a Trinitario from Madagascar, a blend of Criollo and

Forastero beans that has rich, fruity accents in both the flavor and aroma.

Well-prepared Forastero is what most of us are used to eating in chocolate.

If you are using whole beans, simply crunch them between your fingers to

loosen and remove the peel. You can use the beans whole or grind them in a spice

mill/coffee grinder or food processor. Then add them to smoothies, teas,

desserts, raw food bars or any dish that calls for the delicious flavor of

chocolate. They are especially good when used in recipes with our vanilla beans.

Here are some more detailed suggestions for enjoying the exquisite flavor of

cacao:

* Try eating them straight, a tablespoon at a time. Chew thoroughly and

experience the taste extravaganza of raw (or roasted) chocolate.

* Sprinkle on yogurt, granola, desserts, etc.

* Make a delicious chocolate shake with dairy or nut milk, coconut oil,

a frozen banana, agave nectar, and cacao beans.

* Add agave nectar, yacon sweetener, or honey to the raw cacao nibs and

chew!

* Freeze cacao nibs with sweeteners (agave nectar or honey are

fantastic). Eat cold.

* Blend powdered cacao into herbal teas with the Peruvian superfood

maca.

* Add cacao nibs to ice creams for the healthiest chocolate chip ice

cream in the world.

* Create a raw chocolate bar! Blend the following raw ingredients

together: cacao, agave nectar, carob powder, maca, coconut oil, and cashews.

Pour

into a mold and freeze. Eat cold and experience the truth about the food of

the gods!

* Grind whole beans or nibs into a powder and combine with coconut oil

to make a chocolate sauce. Use in cookies, brownies or other raw or baked

desserts.

* If you have a Champion juicer, you can make unsweetened baker’s

chocolate by running the nibs or unpeeled whole beans through it. To make a “

liqueur†run the powder through the Champion several more times until it

separates

into powder and liquid.

* Make a scrumptious chocolate nut fudge. In a food processor or

blender, start with your favorite nut (cashews or almonds are particularly

good)

and add coconut oil, agave nectar or honey, coconut flakes, cacao beans,

vanilla, and a pinch of salt.

Cacao beans and nibs keep well in cool, dry conditions. Refrigeration of the

cacao nibs is not required but is recommended.

Vester

 

 

 

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Cacao Beans - Whole & Nibs

Is chocolate a health food? Yes! All chocolate is made from the cacao (cocoa)

bean, and cacao beans in their natural, unprocessed, unadulterated state are

rich in nutrients. Not only does chocolate delight our senses, it enhances

both well-being and physical health.

The cacao tree has been cultivated in Mexico and Central and South America

for thousands of years, and it has been so highly valued that some Native

peoples once used its seed, or bean, as currency. The Aztecs believed cacao to

be

of divine origin, and both they and the Mayans used the roasted bean in the

famous beverage Chocolatl, together with vanilla and other flavorings.

Many scientific studies have attempted to explain our love for chocolate, and

various explanations have been suggested. Cacao contains

N-acylethanolamines, substances that are chemically related to brain lipids

called anandamide

(the “bliss chemicalâ€; from the word ananda, Sanskrit for bliss). These

N-acylethanolamines may temporarily increase anandamide levels in the brain,

and

other chemicals in chocolate may inhibit the breakdown of anandamide. The

result? We feel good longer.

Cacao is loaded with phenylethylamine (PEA), a chemical found in the brain

when people are happy, or in love. Low PEA levels, on the other hand, are

associated with feelings of listlessness and fatigue. Cacao also contains MAO

inhibitors that allow more serotonin and other neurotransmitters to circulate in

the brain, contributing to feelings of well-being, facilitating rejuvenation,

and even serving to diminish appetite.

Most people consider chocolate to be a “junk food,†but this undeserved

reputation is due to the nonbeneficial effects of commercial processing and

refining techniques, and to the other ingredients commonly added to chocolate,

most notably white sugar. Many cacao beans available on the world market are

heated, fumigated, conventionally grown, and contaminated by bacteria and

fungus.

Our cacao beans are organically grown and free of harmful chemicals and

processing. In this pure state, the raw cacao bean is one of nature’s most

fantastic superfoods due to its wide array of unique and healthful properties.

Dark chocolate has been found to have more flavonoids than any food tested

so far, including blueberries, red wine, and black and green teas. Flavonoids,

chemical compounds with antioxidant properties, have been shown to promote

cardiovascular health in a number of ways, including:

* Helping bloods vessel dilate

* Lowering LDL cholesterol

* Decreasing inflammatory immune responses

* Reducing the tendency of blood to clot

The antioxidants in chocolate have been shown to lower blood pressure in

hypertensive people and may also help protect against certain types of cancers.

Other pharmacologically significant substances in chocolate include

histamine, serotonin, tryptophan, and tyramine. Caffeine and theobromine, a weak

stimulant, are present in low quantities, but recent studies suggest they may

have no noticeable effect when cacao is in its raw form.

Cacao contains high levels of magnesium, which balances brain chemistry and

builds strong bones. In fact, cacao may contain more magnesium than any other

food—which may explain why women crave it during their menstrual periods. It

also contains copper, essential for enabling red blood cells to carry oxygen

through the body.

Cacao beans are harvested today in much the same way as they were by the

Aztecs. The ripe pods are removed from the tree and carefully cut open, and the

cacao beans are extracted. After harvesting, the beans undergo a fermentation

process during which complex chemical changes take place. At this time, the

bitterness of the bean is reduced and the rich chocolate flavor begins to

develop. The beans are dried after fermentation, and during this drying process,

the brown color develops and further flavor development occurs.

Our cacao beans are available in three forms:

* Whole raw cacao beans. The raw beans have the full array of unique

properties and nutritional benefits found in cacao.

* Whole roasted cacao beans. Roasting deepens and brings out the

chocolate flavor, although there is some loss of nutrients. If you are mainly

interested in taste, you will want roasted cacao.

* Cacao bean nibs (raw, peeled and broken into pieces). These can save

you time and effort compared to using whole beans, which need to be peeled

before using, as the peel is slightly bitter.

The cacao nibs come from an ancient non-hybrid Criollo variety of cacao.

Criollo has a delicate and complex array of flavors. Often referred to as the

“

King of Cacao,†it is highly prized and is used by many of the new “micro

chocolate makers.â€

The whole beans are a Trinitario from Madagascar, a blend of Criollo and

Forastero beans that has rich, fruity accents in both the flavor and aroma.

Well-prepared Forastero is what most of us are used to eating in chocolate.

If you are using whole beans, simply crunch them between your fingers to

loosen and remove the peel. You can use the beans whole or grind them in a spice

mill/coffee grinder or food processor. Then add them to smoothies, teas,

desserts, raw food bars or any dish that calls for the delicious flavor of

chocolate. They are especially good when used in recipes with our vanilla beans.

Here are some more detailed suggestions for enjoying the exquisite flavor of

cacao:

* Try eating them straight, a tablespoon at a time. Chew thoroughly and

experience the taste extravaganza of raw (or roasted) chocolate.

* Sprinkle on yogurt, granola, desserts, etc.

* Make a delicious chocolate shake with dairy or nut milk, coconut oil,

a frozen banana, agave nectar, and cacao beans.

* Add agave nectar, yacon sweetener, or honey to the raw cacao nibs and

chew!

* Freeze cacao nibs with sweeteners (agave nectar or honey are

fantastic). Eat cold.

* Blend powdered cacao into herbal teas with the Peruvian superfood

maca.

* Add cacao nibs to ice creams for the healthiest chocolate chip ice

cream in the world.

* Create a raw chocolate bar! Blend the following raw ingredients

together: cacao, agave nectar, carob powder, maca, coconut oil, and cashews.

Pour

into a mold and freeze. Eat cold and experience the truth about the food of

the gods!

* Grind whole beans or nibs into a powder and combine with coconut oil

to make a chocolate sauce. Use in cookies, brownies or other raw or baked

desserts.

* If you have a Champion juicer, you can make unsweetened baker’s

chocolate by running the nibs or unpeeled whole beans through it. To make a “

liqueur†run the powder through the Champion several more times until it

separates

into powder and liquid.

* Make a scrumptious chocolate nut fudge. In a food processor or

blender, start with your favorite nut (cashews or almonds are particularly

good)

and add coconut oil, agave nectar or honey, coconut flakes, cacao beans,

vanilla, and a pinch of salt.

Cacao beans and nibs keep well in cool, dry conditions. Refrigeration of the

cacao nibs is not required but is recommended.

Vester

 

 

 

 

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Guest guest

the chocolate have too much fat

thats doesnt matter??

 

belltownfog escribió:

 

 

Cacao Beans - Whole & Nibs

Is chocolate a health food? Yes! All chocolate is made from the cacao (cocoa)

bean, and cacao beans in their natural, unprocessed, unadulterated state are

rich in nutrients. Not only does chocolate delight our senses, it enhances

both well-being and physical health.

The cacao tree has been cultivated in Mexico and Central and South America

for thousands of years, and it has been so highly valued that some Native

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