Rainforest Foods Organic Peruvian Raw Cacao Nibs 300g

Chocolate is one of the best-loved foods in the world. In recent years we have come to realise that in its raw form it is extremely beneficial to our health. Theobroma cacao is a small, evergreen tree that thrives in tropical climates, mostly in South America. Its fruit provides Cacao (also known as Cocoa), the basic material used in the production of chocolate. Although processed chocolate is high in fat and sugar, Cacao itself is nothing short of a superfood – it is packed with antioxidants and is being recognised as an aid to better cardiac health, plus lower rates of stroke and cancer. Cacao is available in several forms, which become accessible once the pulp in the ripe seed has been fermented away and the beans dried. It is therefore a very natural, raw product, in which much of the nutrient content remains intact. And what a content. Cacao is extraordinarily rich in antioxidant flavanoids – the cacao flavanoid group is known collectively as flavanols. The antioxidant provision of foods is measured on a scale referred to as ORAC (oxygen radical absorbance capacity). By this measure, Cacao is even richer in antioxidants than the class-leading fruit Acai berry. It also boasts a range of amino acids and nutrients that makes cacao an extremely valuable part of a healthy diet. A well-known Harvard Medical School study investigated the effects of Cacao on the Kuma Indians of Panama, comparing a group given to drinking large quantities of home-prepared Cacao with another exhibiting more modern dietary habits. The results were startling: put simply, the Cacao-consuming group had much lower rates of stroke, cardiovascular disease and cancer than the other. 50% of Cacao’s mass is actually composed of fats. However, none of the three fats involved is harmful to us. One is Oleic acid, the fat found in olive oil and deemed actively helpful. The others – Stearic and Palmitic acids – appear to have no cholesterol-building effects when we ingest Cacao. More processed chocolate can indeed have an adverse effect on cholesterol and body fat, conveyed by fats and sugars added later. Thanks to the lack of processing to remove the fat content of beans and nibs, an optimum amount of their nutritional value is retained. Cacao beans and nibs are very nearly the most raw form in which Cacao can be consumed. Cacao powder is still highly raw. It has however, had its fat content removed. This results in slightly less nutrition than beans or nibs, as a trade off for its low-fat status. Cacao also contains several amino acids. These include Tryptophan and Argine. Cacao’s is also notable for its high Magnesium content.

Chocolate is one of the best-loved foods in the world. In recent years we have come to realise that in its raw form it is extremely beneficial to our health. Theobroma cacao is a small, evergreen tree that thrives in tropical climates, mostly in South America. Its fruit provides Cacao (also known as Cocoa), the basic material used in the production of chocolate. Although processed chocolate is high in fat and sugar, Cacao itself is nothing short of a superfood – it is packed with antioxidants and is being recognised as an aid to better cardiac health, plus lower rates of stroke and cancer. Cacao is available in several forms, which become accessible once the pulp in the ripe seed has been fermented away and the beans dried. It is therefore a very natural, raw product, in which much of the nutrient content remains intact. And what a content. Cacao is extraordinarily rich in antioxidant flavanoids – the cacao flavanoid group is known collectively as flavanols. The antioxidant provision of foods is measured on a scale referred to as ORAC (oxygen radical absorbance capacity). By this measure, Cacao is even richer in antioxidants than the class-leading fruit Acai berry. It also boasts a range of amino acids and nutrients that makes cacao an extremely valuable part of a healthy diet. A well-known Harvard Medical School study investigated the effects of Cacao on the Kuma Indians of Panama, comparing a group given to drinking large quantities of home-prepared Cacao with another exhibiting more modern dietary habits. The results were startling: put simply, the Cacao-consuming group had much lower rates of stroke, cardiovascular disease and cancer than the other. 50% of Cacao’s mass is actually composed of fats. However, none of the three fats involved is harmful to us. One is Oleic acid, the fat found in olive oil and deemed actively helpful. The others – Stearic and Palmitic acids – appear to have no cholesterol-building effects when we ingest Cacao. More processed chocolate can indeed have an adverse effect on cholesterol and body fat, conveyed by fats and sugars added later. Thanks to the lack of processing to remove the fat content of beans and nibs, an optimum amount of their nutritional value is retained. Cacao beans and nibs are very nearly the most raw form in which Cacao can be consumed. Cacao powder is still highly raw. It has however, had its fat content removed. This results in slightly less nutrition than beans or nibs, as a trade off for its low-fat status. Cacao also contains several amino acids. These include Tryptophan and Argine. Cacao’s is also notable for its high Magnesium content. - See more at: http://www.rainforestfoods.co.uk/cacao/#sthash.D62Cl34N.dpuf

 Chocolate is one of the best-loved foods in the world. In recent years we have come to realise that in its raw form it is extremely beneficial to our health. Theobroma cacao is a small, evergreen tree that thrives in tropical climates, mostly in South America. Its fruit provides Cacao (also known as Cocoa), the basic material used in the production of chocolate. Although processed chocolate is high in fat and sugar, Cacao itself is nothing short of a superfood – it is packed with antioxidants and is being recognised as an aid to better cardiac health, plus lower rates of stroke and cancer. Cacao is available in several forms, which become accessible once the pulp in the ripe seed has been fermented away and the beans dried. It is therefore a very natural, raw product, in which much of the nutrient content remains intact. And what a content. Cacao is extraordinarily rich in antioxidant flavanoids – the cacao flavanoid group is known collectively as flavanols. The antioxidant provision of foods is measured on a scale referred to as ORAC (oxygen radical absorbance capacity). By this measure, Cacao is even richer in antioxidants than the class-leading fruit Acai berry. It also boasts a range of amino acids and nutrients that makes cacao an extremely valuable part of a healthy diet. A well-known Harvard Medical School study investigated the effects of Cacao on the Kuma Indians of Panama, comparing a group given to drinking large quantities of home-prepared Cacao with another exhibiting more modern dietary habits. The results were startling: put simply, the Cacao-consuming group had much lower rates of stroke, cardiovascular disease and cancer than the other. 50% of Cacao’s mass is actually composed of fats. However, none of the three fats involved is harmful to us. One is Oleic acid, the fat found in olive oil and deemed actively helpful. The others – Stearic and Palmitic acids – appear to have no cholesterol-building effects when we ingest Cacao. More processed chocolate can indeed have an adverse effect on cholesterol and body fat, conveyed by fats and sugars added later. Thanks to the lack of processing to remove the fat content of beans and nibs, an optimum amount of their nutritional value is retained. Cacao beans and nibs are very nearly the most raw form in which Cacao can be consumed. Cacao powder is still highly raw. It has however, had its fat content removed. This results in slightly less nutrition than beans or nibs, as a trade off for its low-fat status. Cacao also contains several amino acids. These include Tryptophan and Argine. Cacao’s is also notable for its high Magnesium content.

This pouch contains 300g of Organic Raw Peruvian Cacao nibs (Theobroma cacao). This product is Vegan Society certified, Soil Association Organic Certified and for every pack sold Rainforest Foods will donate funds to Rainforest Concern to purchase one square meter of cloud forest to expand the Neblina Reserve in Ecuador. Cacao, or Cocoa, is the fruit of a small, evergreen tree called Theobroma cacao. It grows in tropical climates, particularly in South America. Cacao is best-known as the base material in chocolate production, but has in recent years become known as a highly nutritious food in its own right. Cacao is a source of antioxidant flavanoids - the cacao flavanoid group is known collectively as flavanols. The antioxidant provision of foods is measured on a scale referred to as ORAC (oxygen radical absorbance capacity). Cacao has an exceptionally high ORAC score. It is also significantly rich in magnesium and fats such as Oleic acid, the fat found in olive oil. Rainforest Foods Cacao is produced by organic growers in Peru. It is harvested by hand as pods. These are broken apart and the pulp surrounding the beans allowed to ferment. It eventually runs away as liquid. This process has a chemical effect on the beans, reducing their bitterness. The beans are then washed and dried. Dried beans are peeled and their cores extracted, to be broken into pieces or 'nibs'. There is no further processing. Cacao nibs are very nearly the most raw form in which Cacao can be consumed. Since it began, Rainforest Foods' purpose has been to help people combine good nutrition with modern living. Realising that a return to time-rich living close to the land is just not possible, we have sourced a range of wholefoods whose exceptional nutritional richness can support modern lifestyles rather than forcing them to change. We look all around the world for these foods, and have them processed in a way that keeps as much nutrition as possible while making them convenient for you to use.