Cacao Beans (Organic)
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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.” As we approach 2012, and the patriarchal systems are crumbling, we decided to rename it "Cacao, food of the goddess".
Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. Our cacao beans contain around 40% fat content (low compared to other nuts). There is no evidence to implicate cacao bean consumption with obesity.
Raw cacao is contains hundreds of chemicals, is high in magnesium, iron, chromium, tryptophan, and antioxidants. It also contains PEA and anandamide.
Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of cacao nibs or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee). In February 2008, Dr Gabriel Cousens discovered in clinical tests on healthy people that cacao does not elevate blood sugar in the same way as a caffeine containing food or beverage. In fact, Dr Cousens found that cacao has less of an effect on blood sugar than nearly any other food.
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 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.
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.
Refrigeration of these cacao beans is not required. Cacao beans keep well in cool, dry conditions.
- 1/2 cup of cacao beans, skinned
- 2 cups of raw cacao butter
- 1/4 cup of raw carob powder
- 1 dessertspoon of Pure Synergy
- 1/4 cup of raw agave nectar
- 1 teaspoon of Blue Manna powder
- 1 teaspoon of maca
- 2 dessertspoons of coconut oil
- 1/2 cup of cashew nuts
Oooh, this is so much like that triangular chocolate that we all love. Er, except this one's got masses of brain food in it.
Grind the cacao beans into a fine powder. Grind the cashew nuts into a fine powder. Grate the white cacao butter and add to a bowl. Pour some warm water into another bowl and sit the bowl with the butter in into this bowl. Don't get water into your cacao butter. Wait until the butter has melted, and then add the other ingredients. Stir very well and then pour it into any pretty moulds.