Cacao Nibs: cacao has loads of phytochemicals and antioxidant power, it contains protein, calcium, carotene, thiamin, riboflavin, magnesium, and sulfur.
“Delicious and Nutritious”
As these properties can be destroyed by heat, it’s important what type of processes it has undergone. .
Cacao can improve heart health, cholesterol, stress levels, and inflammation. Benefits cacao releases into the brain include anandamide, endorphins, phenylethylamine, and serotonin, all good for feeling “blissful” and “euphoric.”
Studies showed that chocolate affects your emotions and mood by raising serotonin levels, this is why chocolate is craved when gloominess looms.
To the rescue also comes a neurotransmitter called theobromine, a stimulant used for treatment of depression. It releases the compound anandamide, producing euphoric feelings of relaxation and goodness.
No, chocolate is not bad for you (if it tastes so good, right?), there’s only one gram of sugar in a half-cup serving of raw cacao.
It’s what’s done with it that makes the difference. Unfortunately, high heat from processing and refining to produce different types of cocoa or chocolate damages the cocoa bean’s micro nutrients, along with the health benefits.
Cacao, like many of the super foods, blurs the line between food and medicine. It has a remarkable powerful transformative effect.
We have seen people overdo it on cacao, and abuse its magic. It should be treated with care, and valued for its attributes.
A sustainable raw food diet is about balance, and too much of any one food is never good. The basis of a holistic diet should always be plenty of alkalizing vegetables, local, seasonal, and organic wherever possible. Certainly a diet where cacao is the main food is not advisable.