Milk & Sprout Bag
226g, Sunfood Nutrition (raw, certified
The raw cacao bean is one of nature's
most fantastic superfoods.
(aromica) 227g 12,95€
Rawcreation (criollo) 500g gepeld 20,95€
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This is Raw, Organic Chocolate! There is fantastic
hope for chocoholics everywhere! You can turn cravings for cooked
chocolate into super-nutrition. All chocolate is made from the cacao
bean! The raw cacao bean is one of nature's most fantastic superfoods
due to its wide array of unique properties, many of which are destroyed
or corrupted by cooking.
"People always ask me what I eat. Raw, organic Cacao Beans
are the primary food in my diet. They have inspired me to eat less
and live more. Cacao Beans are truly the food of the gods, the best
food ever!" -- David Wolfe, author of Eating for Beauty, The
Sunfood Diet Success System and others
What is Cacao?
Cacao is the seed
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 money!
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. Nature's First Law cacao beans are around 40% fat content
(low compared to other nuts). There is no evidence to implicate
cacao bean consumption with obesity.
Cacao is remarkably rich in magnesium.
Cacao seems to be
the #1 source of magnesium of any food. This is likely the primary
reason women crave chocolate during the menstrual period. Magnesium
balances brain chemistry, builds strong bones, and is associated
with more happiness. Magnesium is the most deficient major mineral
on the Standard American Diet (SAD); over 80% of Americans are chronically
deficient in Magnesium!
Stimulant or Superfood?
Cacao contains subtle amounts of
caffeine and theobromine. However, experiments have shown that these
stimulants are far different when consumed raw than cooked.
Consider the following:
Experimental provings of chocolate by homeopaths indicate its stimulating
effect when cooked. One experiment conducted with a decoction of
roasted ground cacao beans in boiling water produced an excitement
of the nervous system similar to that caused by black coffee, an
excited state of circulation, and an accelerated pulse. interestingly,
when the same decoction was made with raw, unroasted beans neither
effect was noticeable, leading the provers to conclude that the
physiological changes were caused by aromatic substances released
Cacao seems to diminish appetite,
probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors)
- these are different from digestive enzyme inhibitors found in
most nuts and seeds. These rare MAO inhibitors actually produce
favorable results when consumed by allowing more serotonin and other
neurotransmitters to circulate in the brain. According to Dr. Gabriel
Cousens, MAO inhibitors facilitate youthening and rejuvenation.
Phenylethylamine (PEA) is found
in chocolate. PEA is an adrenal-related chemical that is also created
within the brain and released when we are in love. This is one of
the reasons why love and chocolate have a deep correlation. PEA
also plays a role in increasing focus and alertness.
Anandamide (The Bliss
A neurotransmitter called anandamide, has been isolated in cacao.
Anandamide is also produced naturally in the brain. Anandamide is
known as "The Bliss Chemical" because it is released while
we are feeling great. Cacao contains enzyme inhibitors that decrease
our bodies' ability to breakdown anandamide. This means that natural
anandamide and/or cacao anandamide may stick around longer, making
us feel good longer, when we eat cacao.
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.
What to do with Cacao
Step 1: Peel the cacao
beans (two methods of peeling):
Peel them dry with
your fingernails or a small knife.
Soak the cacao beans in water up to 30 minutes, then peel them.
Soaking softens the skin-peel and sometimes makes peeling easier.
Step 2: What to do
with your peeled cacao beans:
Try eating them straight,
one at a time. Chew it thoroughly and experience the taste extravaganza
of raw chocolate.
Add to coconut-based or fruit-based smoothies to enhance the flavor.
Add a drip of agave nectar or honey or another sweetening agent
to the raw cacao bean and chew!
Freeze cacao beans with sweeteners (agave nectar or honey are fantastic).
Blend cacao beans into herbal teas with the Peruvian superfood maca.
Crush cacao beans with a mortar and pestle and add to raw ice creams
for the best chocolate chips in the world.
Create a raw chocolate bar! Blend the following raw ingredients
together: cacao beans, agave nectar, carob powder, maca, coconut
oil, angstrom calcium, and cashews. Pour into a mold and freeze.
Eat cold and experience the truth about the food of the gods!
Warning: Eating cacao beans may cause you to have THE BEST DAY EVER!
Cacao is great fun for everyone - especially kids!
Refrigeration of these
cacao beans is not required. Cacao beans keep well in cool, dry
Raw Cacao Beans are exclusively sold in the United States by Nature's
First Law, Inc. (www.rawfood.com).
Why Nature's First
Law Cacao Beans and Cacao Nibs lead all others on the world market
in quality and certification:
- Raw, Organic: This is
a 100% raw product that is certified organic by Skal International.
- Aromica Variety: Our
beans come from the most prized strain of cacao in Ecuador known
as Aromica (due to its outstanding aroma). Aromica is a distinct
fourth variety of cacao (the other three include: forestero, trinitario
- Low Microbe Count: Because
of the exceptional quality and standards under which these beans
are processed, any foreign microbe/bacteria activity is virtually
nonexistent on the skin and inner nib. This is an extraordinary
feat considering that cacao beans come from a moist and slimy
fruit grown in the hot jungle. No other cacao bean sources can
claim this safety feature.
- Pleasant, Tasty: The
unique process we useáretains the purity, fine aroma, fairly
uniform large size, purplish-brown color, easy peeling (of the
beans) and the nutritional impact that nature intended.
- High Flavor, No Roasting:
Because of the quality of the bean and of our processing, you
get to enjoy a rich, raw chocolate flavor and aroma without roasting.
- Low Acid: Our beans
have extremely low acid levels. Most other varieties have much
higher levels of acid.
Special Notice: Due
to our high level of quality control, Nature's First Law Cacao Beans
have extremely low microbe counts on the skins, meaning our cacao
beans may eaten without peeling. Traditional methods of drying,
handling, and distributing cacao usually meant that the skins were
contaminated by bacteria and fungus. Therefore, peeling the skin
before eating had been the common practice.
Beware of other cacao
beans and nibs available on the world market because they are typically
heated, fumigated, conventionally-grown and are contaminated by
bacteria and fungus.
All sales of Nature's
First Law cacao products support indigenous farmers in Ecuador.
To supply our quality, raw, unfermented, organic cacao and products
made from this cacao, we pay each farmer 25% more than the price
for regular, organic cacao in Ecuador. We have also been helping
to fund the growth of infrastructure and irrigation on each farm
to ensure quality cacao to our customers and to allow each farm
to increase production (and therefore increase income). Also,
at the processing location, where cacao butter is pressed and cacao
powder is separated (amongst other things), we help provide
education (regular courses on health, sanitation, etc.) and
higher than standard salaries to all the workers. Your support of
our cacao products has already inspired the recent planting of 100,000
cacao trees in Ecuador. These Cacao Nibs are packaged in a facility
that also processes dairy, eggs, wheat and soy.