Superfoods - Raw Peruvian Cacao nibs Organic

History: 
We first heard about chocolate over 1,500 years ago in Central America where the Maya harvested cacao trees in the rainforest. They invented a drink made of the cacao beans called “Xocolatl”, where the name chocolate comes from. Cacao beans were also used as currency by the Aztecs and were worth more than gold or silver at that time.
Then, chocolate was brought to Europe when the Spanish colonised America.

Substances in chocolate that have been discussed in the scientific literature as pharmacologically significant, include: 

1. Magnesium - one of the most commonly deficient minerals.
2. Sulphur - anecdotal reports indicate that cacao detoxifies mercury because it is so high sulphur.
3. Anandamide - 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 stay in the system and make you feel good for longer!
4. Arginine - nature's Viagra.
5. Epicatechins and polyphenols - antioxidants - cacao is one of the richest sources of antioxidants of any food
6. Serotonin, tryptophan, and dopamine - neurotransmitters, which help alleviate depression and are associated with feelings of well being.
7. Phenylethylamine - PEA is an adrenal-related chemical that is also created within the brain and is 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.
8. 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 anti-aging and rejuvenation.
9. Cacao contains subtle amounts of caffeine and theobromine. Experiments have shown that these stimulants are far different when consumed raw than cooked. Consider the following: Experimental provings 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 provers to conclude that the physiological changes were caused by aromatic substances released during roasting.
This product is not intended to diagnose, treat, cure or prevent any disease.

How to use: 
Also known as the food of the Gods, these are delicately broken chunks of the cacao bean – the ingredient from which all chocolate is made. Eat 10-20g of cacao nibs a day straight out of the packet or add it in your smoothies, cakes, breakfast cereals…
You can find cacao nibs in Date with Cacao muesli.
For more ideas, inspirations and recipes go to Recipes.