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  Cacao Nibs - Bulk 2.5-pound bag, Sunfood Nutrition (raw, certified organic)
  Cacao Nibs - Bulk 2.5-pound bag, Sunfood Nutrition (raw, certified organic)
Cacao Nibs - Bulk 2.5-pound bag, Sunfood Nutrition (raw, certified organic)

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Our Price: $47.95



Product Code: 0970
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Cacao Nibs, Bulk 2.5 lb Bag, Sunfood Nutrition (peeled, raw, certified organic)

Raw Cacao is the latest Raw Super Food available on the market today--the response is truly amazing! One of the reasons is that Raw Cacao is RAW CHOCOLATE! You might be hearing more and more in the media these days about the health and healing benefits of chocolate--such things as chocolate is good for the heart and is high in magnesium, a mineral that the US population if chronically deficient in. Well, the real truth is about to come out about RAW ORGANIC UNPROCESSED PURE CHOCOLATE (THEOBROMA CACAO--FOOD OF THE GODS)! It is a true super food unlike anything that has come before! The ancient Aztec, Mayan, Olmec, etc. Indians were really onto something!

Why you should eat Raw Cacao:

Raw Cacao is the highest known source of anti-oxidants by a factor of almost 5!   It has nearly 20 times the antioxidant levels of red wine and up to 30 times what is found in green tea!*   A new laboratory test known as ORAC (Oxygen Radical Absorbance Capacity) was developed by USDA researchers at Tufts University to rate the antioxidant levels of fruits and vegetables.:

Sunfood Nutrition RAW Cacao Nibs 8 oz bag (Certified Raw Chocolate, Certified by CCOF, Vegan, no animal products or testing, USDA Organic)

Normally, one could peel cacao beans before eating them...now we′ve done it for you! "Cacao Nibs" (or Cacao Pieces) are peeled raw/organic Cacao Beans.

·        Diminishes appetite and aids in weight loss

·     Increases sensuality and beauty

·      Helps to heal and open the heart

·      Nourishes the intellect and attracts prosperity.

Ingredients: Certified Organic Raw Chocolate (Certified by CCOF). Vegan Cacao Nibs are extraordinarily nutritious!

Cacao is the Best Natural Food Source of the Following Nutrients:

Magnesium: Cacao seems to be the #1 source of magnesium of any food. Magnesium is one of the great alkaline minerals. It helps to support the heart, brain, and digestive system (it fights constipation). Magnesium is also important for building strong bones. This is likely the primary reason women crave chocolate during the monthly cycle. Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium! Cacao has enough magnesium to help reverse deficiencies of this mineral.

Cacao Also Contains the Following Important Unique Nutrients:

Dr. Gabriel Cousens discovered in clinical tests on healthy people Manganese: Manganese is an essential trace mineral. Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin. Interestingly, manganese is also concentrated in tears.

Zinc: Zinc is an essential trace mineral. Zinc plays a critical role in the immune system, liver, pancreas, and skin. Additionally, zinc is involved in thousands of enzymatic reactions throughout the human body.

Copper: Copper is an essential trace mineral. Copper is found naturally in plants with vitamin C. In the human body, copper helps to build healthy blood.

Vitamin C: Cacao must be raw to contain vitamin C. All cooked and processed chocolate has no vitamin C. A one ounce (28 gram) serving of Cacao Nibs supplies 21% of the U.S. RDA of Vitamin C.

Omega 6 Fatty Acids: Cacao contains essential omega 6 fatty acids. All cooked and processed chocolate contains rancid omega 6 fatty acids (trans-fat) that can cause an inflammatory reaction when one eats cooked chocolate.

Phenethylamine (PEA): Phenylethylamine (PEA) is found in abundance in cacao. Because PEA is heat sensitive, much of the PEA in conventional cooked and processed chocolate is missing. PEA is the chemical that we produce in our bodies when we fall in love. This is likely one of the main reasons why love and chocolate have such a deep connection. PEA also plays a role in increasing focus and alertness.

Tryptophan: Tryptophan is an essential amino acid that is transformed into important stress-protective neurotransmitters including serotonin and melatonin. Tryptophan is heat sensitive and therefore it is “cooked out” in many high protein foods and in conventional processed chocolate.

Serotonin: Serotonin is the primary neurotransmitter in the human body. Serotonin is similar in its chemistry to tryptophan and melatonin. Serotonin helps us build up our “stress defense shield.”

Does Cacao Contain Caffeine?

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 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.

What is Cacao?

Cacao is the seed (nut) 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."

Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. Sunfood Nutrition™ cacao beans are around 40% fat content (low compared to other nuts). There is no evidence to implicate cacao bean consumption with obesity. Cacao is actually one of the great weight loss foods because within its extraordinary nutrition profile it contains the minerals and molecules that shut off the appetite.

Why our Cacao Beans and Cacao Nibs lead the world in Flavor, Quality, Quality Control, and Organic Standards:

Since we have been delivering raw cacao nibs, beans, butter, and powder longer than any other organization, we have been able to source the best-tasting, highest quality raw organic chocolate products ever. Our chocolate is grown by happy farmers in Ecuador who are compensated with “better than Fair Trade” wages and living conditions.

Here is a list of the some of the outstanding characteristics of our Cacao Nibs and Cacao Beans:

Raw, Organic: Our Cacao products are 100% raw and certified organic by Skal International.

Antioxidants

According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This is a whopping 10% antioxidant concentration level! This makes cacao one of the richest sources of antioxidants of any food. Compare the cacao bean to processed cocoa powder (defatted, roasted cacao treated with potassium carbonate) and chocolates which range in flavonol content from the more common concentration of 500 milligrams per 100 grams in normal chocolate bars to 5,000 milligrams in Mars Corporation's special Cocoapro cocoa powder. Research has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism.

Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea. Their findings were published in an article entitled "Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine," found in the American Chemical Society's Journal of Agriculture and Food Chemistry, a peer-reviewed publication.

Scientists have known that cocoa contains significant antioxidants, but no one knew just how rich they were compared with those in red wine and green tea.

The Cornell researchers, led by Chang Y. Lee, chairman of the Department of Food Science and Technology at Cornell University's New York State Agricultural Experiment Station in Geneva, N.Y., say the reason that cocoa leads the other drinks is its high content of antioxidant compounds called phenolic phytochemicals, or flavonoids. They discovered 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE) in a single serving of cocoa. Examining a glass of red wine, the researchers found 340 milligrams of GAE and 163 milligrams of ECE. In a cup of green tea, they found 165 milligrams of GAE and 47 milligrams of ECE.
Antioxidant ORAC levels per 100 grams:

   * dark chocolate - 13,120
   * milk chocolate - 6,740
   * prunes - 5,770
   * raisins - 2,830
   * blueberries - 2,400
   * blackberries - 2036
   * kale - 1,770
   * strawberries - 1540
   * spinach - 1260
   * raspberries - 1220
   * brussel sprouts - 980
   * plums - 949
   * alfalfa sprouts - 930
   * broccoli - 890

The ORAC test examines the antioxidant levels of various foods. The higher the ORAC score, the higher the level of antioxidants present in the food. Source: US Department of Agriculture / Journal of the American Chemical Society

What to do with Cacao Nibs?

  1. Try eating them straight, a tablespoon at a time. Chew thoroughly and experience the taste extravaganza of raw chocolate.
  2. Add to coconut-based or fruit-based smoothies to enhance the flavor.
  3. Add agave nectar or honey or another sweetening agent to the raw cacao nibs and chew!
  4. Freeze cacao nibs with sweeteners (agave nectar or honey are fantastic). Eat cold.
  5. Blend cacao nibs into herbal teas with the Peruvian superfoods maca and Yacon Root Syrup.
  6. Add cacao nibs to raw ice creams for the best chocolate chips in the world.
  7. Create a raw chocolate bar! Blend the following raw ingredients together: cacao nibs, agave nectar, carob powder, maca, coconut oil, angstrom calcium, and cashews. Pour into a mold and freeze. Eat cold and experience the truth about the food of the gods!
  8. Cacao and Goji Berries go particularly well when eaten together. Because of their combined antioxidant content, Cacao and Goji Berries make for excellent airtravel snacks.
  9. Read the book Naked Chocolate by David Wolfe and Shazzie and discover all the extraordinary chocolate recipes you can create in the comfort of your own kitchen.

Warning: Eating cacao nibs may cause you to have THE BEST DAY EVER!

Cacao is great fun for everyone — especially kids!

Refrigeration of these cacao nibs is not required, although recommended. Cacao nibs keep well in cool, dry conditions.

8 oz. bag (equivalent of approx. 200 cacao beans)

All sales of Sunfood Nutrition Cacao products support indigenous farmers in Ecuador. To supply our quality, raw, unfermented, organic Cacao and products made from this Cacao, we pay each farmer 25% more than the price for regular, organic cacao in Ecuador. We have also been helping to fund the growth of infrastructure and irrigation on each farm to ensure quality Cacao to our customers and to allow each farm to increase production (and therefore increase income). Also, at the processing location, where Cacao Butter is pressed and cacao powder is separated (amongst other things), we help provide education (regular courses on health, sanitation, etc.) and higher than standard salaries to all the workers. Your support of Sunfood Nutrition Cacao products has already inspired the recent planting of 100,000 Cacao trees in Ecuador. These Cacao Nibs are packaged in a facility that also processes dairy, eggs, wheat, and soy.

Thank you for choosing our source for raw organic Cacao Nibs, Beans, Butter, & Powder. We know you will be delighted by the quality and flavor of our chocolate products.

Pictured below is a Kirlian image of our amazing Raw Organic Cacao Nibs

(Kirlian Photography captures energy patterns.)
 

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