Re: Cacao Nibs

Clearly not as astounding as the Goji Berry, yet a natural "super food" in its own right it seems:


"According to Bernard Jensen 's research the heart muscle needs two minerals more than any other mineral. These minerals are magnesium and potassium. Magnesium is 18 times greater in the heart muscle than in the bloodstream. It is always low when there are heart problems. Magnesium increases the strength and vigor of the heart muscle. Magnesium decreases coagulation of the blood, lowers blood pressure, and strengthens the heart. Magnesium is found in abundance in cacao beans, they are higher in magnesium than any other food. Some people believe the reason pregnant women crave chocolate is their need for magnesium. Magnesium balances brain chemistry, builds strong bones, and is associated with good mental health. It is also believed that over 80% of Americans are deficient in magnesium. I know a physician (neurologist) who is curing migraines simply with magnesium supplementation. Magnesium has been shown to stop 80% of premature labor! Magnesium is very important for the human body and most of us are deficient in it.

Cacao is also rich in Sulfur. Sulfur builds strong nails, hair, nice healthy skin, detoxifies the liver, and supports healthy pancreas function. Sulfur is also used by some to help detoxify mercury in the body.

According to research, anti-oxidants such as epicatechins and polyphenols are found in abundance in raw cacao beans. Cacao nibs are reported to contain 10 grams of anti-oxidants for every 100 grams of beans. That means 10% anti-oxidants!! In 100 grams of processed cocoa powder there is approximately 0.05 grams of antioxidants (this is only 5%). Even this percentage is quite high , though half of what they find in raw cacao beans. Cocoa powder when compared with red wine has twice the anti-oxidants and three times that of green tea. This was published in the American Chemical Society's Journal of Agriculture and Food Chemistry, a peer-reviewed publication and entitled "Cocoa has more Phenolic Phytochemicals and Higher Antioxidant Capacity than Teas and Red Wine." Unfortunately a normal chocolate bar contains approximately 500 milligrams per 100 grams or .5%.

The anti-oxidants in cacao are considered to be highly stable and easily available to human metabolism.

Cacao definitely can increase a person's energy substantially. Cacao contains the stimulating methylxanthines: theobromine and a small amount of caffeine. Theobromine makes up 1-2 percent of the cacao bean. It stimulates the central nervous system, relaxes smooth muscles and dilates blood vessels. This is why it has been used to treat high blood pressure. Theobromine has about a quarter of the stimulating powder of caffeine. It is also a mild diuretic and have been used as a medicinal drug when heart attack resulted in an accumulation of body fluid.

Theobromine is a cardiac stimulant. This is why dogs should not eat cacao or chocolate. It has been known to cause a cardiac arrest (heart attack) in dogs, because of the stimulation to the heart. Dogs lack the enzymes necessary to metabolize quantities of theobromine in excess of 100-150 mg/kg of the dog's body weight.

Estimates on exactly how much caffeine is in cacao differ depending on the source. However, it is generally agreed that chocolate is a poor source of caffeine. For example a cup of hot chocolate has 1/20th the amount of caffeine as a cup of coffee. Sources say you would find somewhere between 25 milligrams to 0 milligrams in a cup of hot cocoa. And you would need to eat 800 grams of milk chocolate (1.8 pounds) to get the same amount of caffeine as you would find in one cup of coffee.

Fascinating research done in homeopathy showed caffeine contained in a heat-processed or cooked food had a stimulating effect on the body, however, that stimulating effect was not present when the caffeine came from a raw food. In one experiment they made a hot drink using roasted cacao beans in boiling water. This beverage produced an excitement of the nervous system similar to that caused by black coffee and an excited state of circulation demonstrated by an increase in pulse. When the same beverage was made with raw, un-roasted cacao beans, neither effect was notable.

There are also naturally occurring biochemicals in cacao beans that increase the activity of neurotransmitters (brain chemicals). These chemicals help us with our ability to pay attention and stay alert. PEA, for example, is elevated when we are captivated by a good book, movie or focused on something. PEA is an adrenal-related chemical, greatly elevated when we are in love and "euphoric". Is this why chocolates are traditionally given on Valentines Day?

A natural biochemical called anandamide (called the Bliss Chemical), helps us to feel happy and "bliss". Anandamide is naturally produced in the brain and present while we are feeling great. It is also found in cacao. In addition, MAO (Monoamine Oxidase Inhibitors are found in cacao. These inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters such as anadamide, dopamine, etc. to circulate in the brain. These enzyme inhibitors actually decrease our bodies' ability to breakdown anandamide and other brain chemicals making these good biochemicals stay around longer. This makes us feel good from eating cacao.

MAO inhibitors make one younger as they allow more neurotransmitters to remain in the bloodstream. A major difference seen between adults and children. With lower levels of MAO inhibitors there comes a decrease in neurotransmissions, creating physical rigidity, less creativity, less joy, and more aging. Cacao being an MAO inhibitor, helps to stop this type of aging phenomenon."


The only note of caution is the mention of caffeine, although as is proposed by David Wolfe, the caffeine is rendered obsolete when consumed raw.