Guest guest Posted May 12, 2005 Report Share Posted May 12, 2005 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.†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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2005 Report Share Posted May 12, 2005 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.†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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2005 Report Share Posted May 12, 2005 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 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.