What do you do with Cacao Nibs?
-
Add to coconut-based or fruit-based smoothies to enhance the flavor.
-
Add agave nectar or honey or another sweetening agent to the raw cacao nibs and chew!
-
Freeze cacao nibs with sweeteners (agave nectar or honey are fantastic.).
Eat them cold.
-
Add cacao nibs to raw ice creams for the best chocolate chips in the world.
-
Make a shake with cacao, agave, macadamia nuts and water.
-
Make a chocolate dessert with cacao, agave, coconut oil, almond butter and sea salt. Freeze and rejoice!
-
Try eating them straight, a tablespoon at a time. Chew thoroughly and experience the taste extravaganza of raw chocolate.
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 findings 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 researchers to conclude that the physiological changes were caused by aromatic substances released during roasting.
Magnesium
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!
MAO Inhibitors
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)
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. PEA
is followed closely by theobroma as the chocolate chemical most responsible for lifting depressions. It is one of a group of plant-based stimulants called methylxanthines whose best know member is caffeine. Chocolate has straight caffeine too, but in very small amounts (70mg/100g). The effects of theobroma are similar to but milder than caffeine's and include alertness and decreased fatigue.
Anandamide (The Bliss Chemical)
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.
Allergies?
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.
Flavonoids in Chocolate
Of much greater interest in the context of health benefits is the rich flavonoid content of raw cacao and the relatively rich flavonoid content of some chocolates and cacaos. Flavonoids are part of a large and diverse class of phyto-chemicals called polyphenols. Several thousand flavonoids exist in substantial amounts in common plant-based foods such as tea, chocolate, cocoa, soybeans and wine. Epidemiological research, which studies the association between diet and health, in the last decade, has suggested that some flavonoids might protect against certain chronic diseases; especially cardiovascular disease.
Other Fun Facts!
Chocolate's antioxidant potency roughly matches that of gallic acid, another potent antioxidant and is even more effective at cutting oxidation of (LDLs) than those in red wine (consumption of which has been found to reduce significantly an individual's risk of heart attack.)
Chocolate and Dental Caries
Cocoa
and chocolate have been shown to reduce the demineralization process-an activity which directly results in the formation of dental caries. In a study conducted at the
Eastman
Dental
Center in
Rochester,
New York. The researchers reported that chocolate has a high content of protein, calcium, phosphate and other minerals. All of which have exhibited protective effects on tooth enamel.
Chocolate contains copper
(.8mg per 100g) which enhances red blood cells ability to carry oxygen. The average woman is deficient in copper. A good source of copper is liver but wouldn't you rather eat chocolate?
Serotonin (3mg/100g) and tyramine
(2mg/100g) are also present in chocolate and provide a mild calming, balancing effect.
